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OVEN BURNERS
Your new professional RGTC range is equipped with bake and broil oven gas burners. The oven broiler burner is
15,000 Btu/hr and the oven baking burner is 28,000 Btu/hr.
ELECTRIC GLOW IGNITER
The oven bake and broil burners are equipped with an electric glow igniter and safety valve system which lights
the gas. There will be a delay of 30 to 90 seconds after the control knob has been turned on before 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 four cooking modes: convection bake, traditional bake, convection broil or
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 and don’t
use the old time or temperature you were using to compensate for your old oven being off temperature.
OVEN RACKS
The oven has (3) racks and 4 roller rack positions.
NOTE:
About the roller assisted rack supports :
Specifically engineered from high temperature materials for in oven use, they will stand up to years of use. They are
especially functional when the oven racks are supporting the heavy food products associated with this high capacity
oven. The racks should be removed before self-cleaning. See page 25 for care of the rack supports. The oven comes with
a 2-pc. porcelainized broil pan.
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” and the ready light will be “ON” 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.
CAUTION!
Aluminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can
damage the porcelain and the heated air cannot adequately reach the food being baked.
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 temperature. The air is recirculated and reheated. Uncovered, longer cooking foods such as large pieces
of meat or other foods that can be cooked in low sided baking utensils or air leavened foods, are where you will
see the most savings in cooking time. Using multiple racks (3) at the same time will achieve a good time saving,
as you can cook more food at the same time. The number of recipes requiring preheating of the oven is reduced
considerably because the heat reaches the food faster as the hot air circulates around the food.
Foods Suitable for Convection
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Appetizers
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Breads
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Oven Meals (1 to 3 racks)
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Cookies
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Main Dishes
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Roasts
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Pies
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Poultry
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Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)
OVEN USE