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If the installer has not set up your appliance,do it now. Check that you have the following items: COOKTOP: ■ Griddle - (RGS-364GD, RGS-486GD, RGS-485GD, and RGS-484GG Models Only) (CS-364GD, CS-486GD, CS-485GD, and CS-484GG Models Only) ■ Grill racks, 2 pieces - (RGS-364GL, RGS-486GL & RGS-484GG Models Only) (CS-364GL, CS-486GL & CS-484GG Models Only) ■ 5 burner head assemblies, burner caps and grates (RGS-305, RGS-485GD, and CS-485GD Models Only) ■ Radiant tray - to hold ceramic rods for grill - (RGS-364GL, RGS-486GL & RGS-484GG Models Only) (CS-364GL, CS-486GL & CS-484GG Models Only) ■ One removable drip tray (griddle and grill models have drip tray liners, for catching grease) 27" & 24" OVEN: ■ Two removable side rails ■ One two-piece broil pan ■ Three oven racks 12" OVEN: ■ Two oven racks ■ Two removable side rails ■ Do not use aluminum foil to cover the oven racks or to line the oven. Heat can be trapped beneath the foil; this can cause damage to the oven and the food may not cook correctly. 2) Before baking or broiling: One at a time, turn the oven and broiler burners on for 20 to 30 minutes each. This burns off the manufacturing oils used by the factory. Turn the oven burner on to 4500 F and the broiler burner on to "BROIL" Turn on the ventilator above your range while these burners are on, as there will be an odor. 3) Place the oven racks in the proper position before turning on the oven. For correct rack position check your recipe. The most frequently used position is number 2 (the food product must be in the center of the oven for airflow). The rack positions are numbered from the bottom as in the floors of a building. 8 BEFORE USING YOUR APPLIANCE TO INSERT THE OVEN RACKS: 1) Hold the rack with the back safety rail in the up position and towards the rear of the oven. Slip it into the oven so the rack slides are between the rack and the rack guides. 2) As you slide the rack into the oven, tip the front of the rack up slightly, so that the safety stops on the back of the rack clear the rack slides. The safety stops keep the rack from sliding out of the oven when pulled forward. See Fig. 01 TO REMOVE OR REPOSITION THE RACKS: 1) Pull the rack forward. 2) Lift the front of the rack up so the safety stops clear the rack slides. 3) Pull the rack forward. Fig. 01 9 COOKTOP USE BURNERS Your new professional gas range is equipped with burners typical of those used in restaurants. These burners are designed for maximum cleanability and controllability. The large cap spreads the simmer heat out to avoid too much heat being concentrated on the center of the pan. The simmer flame is always on when the burner is in use. The burner should never be operated if the cap is not in place. All the cooktop burners have electronic spark ignition to eliminate continuously burning pilots; when the burner is on and the flame is blown out, it will relight. SIMMERING Your new professional cooktop has exceptionally low simmering capabilities. The large cap serves as a heat diffuser to spread out the heat to avoid having a center hotspot. Keep in mind that because of the high heat capacity of the burner, and the mass of the cast iron burner grates (they retain heat longer than lighter, conventional grates) some foods may continue to cook by retained heat after the burner has been turned off. Should a strong draft or boil over extinguish the simmer flame it will relight automatically as the main burner would. Fig. 02 Burner Location Max. Btu/hr Simmer/Low Btu/hr 305 Nat 36"/48" Nat* LP Nat LP 1 16,000 17,500 14,000 500-1,200 500-1,200 2 16,000 17,500 14,000 500-1,200 500-1,200 3 17,500 17,500** 14,000 500-1,200 500-1,200 4 16,000 17,500 14,000 500-1,200 500-1,200 5 16,000 17,500 14,000 500-1,200 500-1,200 ELECTRONIC IGNITERS If a burner does not ignite, listen for the clicking sound. If the igniter is not clicking, TURN OFF THE...

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