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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. Griddle Flue Fig. 10 15 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 BURNERS Your new professional RGS range is equipped with bake and broil oven burners. The oven broiler burner is 19,000 Btu/hr on RGS models. The oven baking burner is 30,000 Btu/hr., 12"oven is 18,000 Btu/hr. ELECTRIC GLOW IGNITER The oven bake and broil burners are equipped with an electric glow igniter and safety system which lights the gas. There will be a delay of 30 to 90 seconds after the control knob has been turned on to when you actually hear the burner come on. The burner will ignite within 4 seconds after the gas reaches the burner. OVEN Your large new oven can be used in three cooking modes: convection bake, regular bake or 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 and don't use the old time or temperature you were using to compensate for your old oven being off temperature. Models RGS-484GG, RGS-486GL, RGS-485GD, and RGS-486GD have two ovens. The oven on the right side is the convection oven. The smaller oven,on the left side,can be used in standard bake only. This oven is ideal for baking small amounts of food, when you don't want to heat the large oven. 16 OVEN USE SETTING THE OVEN Decide if you are going to use BAKE or CONVECTION BAKE. These cooking modes are for baking, roasting or warming using one, two or three racks. If you are going to use regular Bake, simply turn the control knob to the temperature used in the recipe. To use Convection Bake, push the Convection Switch (located on the control panel) and turn the control knob to the temperature desired. Models RGS-484GG, RGS-485GD, RGS-486GL and RGS-486GD have two ovens. The oven on the left side can be used for regular bake only; simply turn the control knob to the temperature desired. PREHEATING Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually necessary for foods baked at high temperature for a short period of time, i.e. drop cookies. The oven heating light will turn off when the oven has reached temperature. CONDENSATION During any cooking process there is a certain amount of moisture that evaporates from the food. The amount of moisture that condenses on the oven depends on the moisture content of the food. The moisture will condense on any surface that is cooler than the inside of the oven, such as the control panel or the top of the door. OVEN RACKS Models RGS-484GG, RGS-485GD, RGS-486GL and RG...

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