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Resumen del manual
Be sure to trim any excess fat from meat or poultry. To prevent steaks or chops from curling while they are being cooked,slit the fat around the edges at about 2-inch intervals. To test for doneness, make a small cut in the center of the meat. 13 GRIDDLE USE The built-in griddle on your cooktop is made from Type 304 stainless steel, highly polished to provide a smooth cooking surface. It is normal for it to darken with use as oils cook onto the surface to provide a stick resistant base or "seasoning'. Since the griddle is made from stainless steel, the surface will not rust. The griddle burner is thermostatically controlled and cycles on and off to maintain the set temperature. The "Heating" light indicates that the burner is "on" The griddle assembly is not to be removed for cleaning and is held in place by two front screws and one rear screw. These are mainly there to keep the griddle from shifting in transit and positioning, thus avoiding breakage of any ignition components. Once the unit is in position, the rear shipping screw can be removed. It is located beneath the griddle flue cover which is removed by lifting off (be careful not to scratch your backguard during removal of the cover). Remove the center shipping screw. The two outer screws are leveling screws. They can be turned to level the griddle or to provide a forward slope to help grease and oils to drain away from the food being cooked. After using the griddle a few times, you will be able to judge the slope best for the foods you are cooking and your personal preference. BEFORE USING THE GRIDDLE FOR THE FIRST TIME OR TO RE-SEASON 1) Clean the griddle thoroughly with hot, soapy water to remove any protective coating. 2) Rinse with a mixture of 1 quart water and 1 cup white vinegar. Dry thoroughly. 3) Pour 1 teaspoon vegetable oil into the center of the griddle (do not use corn oil as it gets sticky). Rub the oil over the entire surface of the griddle using a heavy cloth. 4) Turn the control knob to a Medium setting (350°F).Turn the heat Off when the oil begins to smoke. Allow the griddle to cool. 5) Repeat Step 3. Be sure to cover the entire surface with the oil. 6) Repeat Step 4. Allow the griddle to cool.Wipe the entire surface of the griddle using a heavy cloth. Apply a very thin layer of vegetable oil.The griddle is now ready to use. If the griddle is not used for a period of time, re-season it occasionally. NOTE: It is normal for the griddle to darken with use. Fig. 10 14 GRIDDLE USE USE OF THE GRIDDLE Before starting to cook on the griddle, be sure the drip tray and liners are in place. Preheat griddle for 15 minutes with the control knob set to the temperature suggested on the cooking chart. When the griddle is preheated,the HEATING light will turn off. Place the food on the griddle and cook to desired doneness. NOTE: When the griddle is properly seasoned it can be used without any additional shortening. However, it can be used for flavor. A light mist of non-stick vegetable spray, applied before cooking to a cool griddle, makes delicate foods easier to turn. GRIDDLE COOKING CHART FOOD TEMPERATURE Eggs 225°F to 250°F Bacon, Ham, Pork Chops 300°F to 325°F Sausage, Grilled Cheese Sandwiches 325°F to 350°F Pancakes, French Toast 350°F to 375°F Hash Brown Potatoes 400°F to 425°F OVEN USE OVEN COOKING ELEMENTS Your new professional RDS range is equipped with bake and broil cooking elements. The 27" oven bakes at 6,000 Watts while the 27"and 24"ovens broil at 4,000 Watts. On the (RDS 305 models) the 24" oven bakes at 3,700 watts. The 12"proofing oven (RDS 48 models only) bakes at 3,700 Watts and broils at 3,600 Watts. OVEN Your new oven can be used in three cooking modes; convection bake, regular bake, and regular broil. To help you decide which way to cook your food read this information first. Remember this is a new oven and the thermostat has been checked for accuracy. Your old oven may have had a thermostat that over the years got a little hot or a little cold. Check your recipes for the correct time and temperature. Use caution when using your old ovens time or temperature. You may have been compensating for your old oven being out of calibration. Models RDS-484GG, RDS-485GD, & RDS-486GL and RDS-486GD have two ovens. The 27" oven on the right side can be used for standard baking, fan assisted convection baking, and broiling. It is also self-cleaning. The 12" oven on the left side, can be used for standard baking, broiling, and proofing baked goods. It is also ideal for baking small amounts of food when you don't want to heat the large oven. 15 OVEN USE CONVECTION BAKING Convection baking is baking with a fan at the back of the oven circulating the hot air in a continuous pattern around the food. This circulating hot air heats and browns the surface of the food more effectively than in a standard oven. This allows most foods to be cooked at lower oven temperatures or in less time, if baked at the regular ...