DCS CS-366 (01) PDF Document

To reduce the risk of injury in the event of a rangetop grease fire on your DCS CS-366, observe the following:

Smother flames with a close-fitting lid, cookie sheet, or metal tray, then turn off the burner. Be careful to prevent burns. If the flames do not go out immediately evacuate and call the fire department. Never pick up a flaming pan – you may be burned. DO NOT USE WATER, including wet dishcloths or towels – a violent steam explosion will result.

Use an extinguisher ONLY if:

• You know you have a Class ABC extinguisher, and you already know how to operate it.

• The fire is small and contained in the area where it started.

• The fire department is being called.

• You can fight the fire with your back to an exit.

If you smell gas near your DCS CS-366, follow these safety instructions:

• Do not try to light any appliance.

• Do not touch any electrical switch; do not use any phone in your building.

• Immediately call your gas supplier from a neighbor’s phone. Follow the gas supplier’s instructions.

• If you cannot reach your gas supplier, call the fire department.

• Installation and service must be performed by a qualified installer, service agency or the gas supplier.

When using your DCS CS-366, follow these basic safety precautions:

• Read the Use and Care Manual thoroughly before use.

• Ensure proper installation and servicing by a qualified technician.

• Know the location of the gas supply shut-off valve.

• If you smell gas, do not attempt a “do-it-yourself” procedure. Some leaks require a qualified service technician.

• If a burner goes out and gas escapes, open a window or door to air out the room before using the appliance again.

• Do not repair or replace any part of the appliance unless recommended in the manual.

• Never store flammable materials in the oven or on the cooktop.

• Do not use water on grease fires; turn burners off and smother the fire with baking soda or a fire extinguisher.

• Use only dry pot holders. Do not let them touch hot burners or grates.

• Wear proper apparel; avoid loose-fitting garments or hanging sleeves.

• Do not use aluminum foil to line any part of the oven or cooktop, as it can be a fire hazard and damage the appliance.

To ensure the safety of children around your DCS CS-366, please follow these guidelines:

• Children should not be left alone or unattended in an area where appliances are in use.

• They should never be allowed to turn knobs, push buttons, sit or stand on any part of the appliance.

• Children in walkers or crawling children can be attracted to the oven door handle and may open the door, which can result in injury or severe burns.

• CAUTION: Do not store items of interest to children above or at the back of any appliance. Children could be seriously injured if they should climb onto the appliance to reach these items.

No. Your DCS CS-366 appliance is for cooking only. Based on safety considerations, never use the oven or cooktop to warm or heat a room. Such use can damage the cooktop or oven parts.

When using the cooktop on your DCS CS-366, please adhere to these guidelines:

• Do not touch the burner grates or the immediate surrounding area as they may be hot enough to cause burns.

• Never leave the cooktop unattended when using high flame settings.

• Do not heat unopened food containers; pressure buildup may cause them to burst.

• Set the burner control so the flame heats only the bottom of the pan and does not extend beyond it.

• Always use utensils with flat bottoms large enough to cover the burner.

• Position utensil handles inward so they do not extend over adjacent work areas or the edge of the cooktop.

• Let hot grease cool before handling it. Clean grease deposits around burners after each use.

• Keep burner ports clean for proper lighting and performance.

• Do not use the grill for cooking excessively fatty meats or products which promote flare-ups.

For safe operation of the oven on your DCS CS-366, follow these rules:

• Do not touch the interior surfaces of the oven, the exterior area immediately surrounding the door, or the back trim.

• Place oven racks in the desired position while the oven is cool.

• Use care when opening the oven door; let hot air or steam escape before removing or replacing foods.

• Do not rub, damage, move or remove the door gasket. Wash it with hot water only.

• For safety reasons and to avoid damage, never sit, stand, or lean on the oven door or cooking surface.

Only certain types of glass, heat-proof glass-ceramic, ceramic, earthenware, or other glazed utensils are suitable for cooktop use on your DCS CS-366. This type of utensil may break with sudden temperature changes. Use only on low or medium flame settings according to the manufacturer’s directions. For best results, professional cookware is recommended, which can be found at department stores, specialty cooking shops, or restaurant supply stores.

Clean the cooktop on your DCS CS-366 with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the cooktop while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the cleaner manufacturer. Also, be sure all the range and/or cooktop controls are turned off and the appliance is cool before using any type of aerosol cleaner on or around the appliance.

The burning of gas cooking fuel generates some by-products which are known by the State of California to cause cancer or reproductive harm. California law requires businesses to warn customers of potential exposure to such substances. To minimize exposure to these substances, always operate this unit according to the instructions contained in the booklet and provide good ventilation to the room when cooking with gas.

Before using your DCS CS-366, follow these steps:

1. Remove all packaging materials and labels from your appliance. Ensure the installer has set up the appliance correctly.

2. Check that you have all the necessary items for your cooktop and oven models.

3. Do not use aluminum foil to cover the oven racks or to line the oven. Heat can be trapped beneath the foil, which can cause damage to the oven and may prevent food from cooking correctly.

To burn off the manufacturing oils on your new DCS CS-366, turn the oven and broiler burners on, one at a time, for 20 to 30 minutes each. Turn the oven burner on to 450° F and the broiler burner on to “BROIL”. There will be an odor, so it’s recommended to turn on the ventilator above your range while these burners are on.

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.

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.

All cooktop burners on your DCS CS-366 have electronic spark ignition. When a burner is on and the flame is blown out, it will automatically relight.

If a burner does not ignite, listen for the clicking sound. If the igniter is not clicking, TURN OFF THE BURNER. Check the circuit breaker for a blown fuse or a tripped circuit breaker. If the igniter still fails to operate, refer to the troubleshooting section. To light the burner manually during a power failure, see the “Power Failure” instructions.

If you are using propane gas with your DCS CS-366, a slight pop or flash may occur at the burner ports a few seconds after the burner has been turned “off”. This “extinction pop” is normal for propane gas.

The burner heat ratings for DCS CS-366 models are as follows:

*Note – All burners on 36 & 48 models (except 485 models) rated at 17,500 Btu/hr for Nat. & 14,000Btu/hr for LP.

**485 model only. No location #3 on 36 & other 48 models.

To ensure proper lighting and efficient performance of the cooktop burners on your DCS CS-366, it is necessary to keep the burner ports and igniters clean. The burner flame should burn completely around the burner with no excessive noise or lifting. The flame should be blue in color and stable with no yellow tips. An improper air-gas mixture may cause either a burner flutter or a yellow-tipped flame, which should be adjusted by a technician. During initial use, an orange flame may appear due to foreign particles in the gas line or dust, but this will disappear with use.

The correct flame height on your DCS CS-366 depends on the size and material of the cooking utensil, and the amount and type of food and liquid. Follow these rules:

• For safety, the flame must never extend beyond the bottom of the cooking utensil. Never allow flames to curl up the side of the pan.

• Utensils that conduct heat slowly (like glass-ceramic) should be used with a medium to low flame. A slightly larger flame can be used when cooking with a large amount of liquid.

To operate the sealed top burners on your DCS CS-366:

1. Push in on the control knob and turn it counterclockwise to the “LITE” position. You will hear an audible clicking sound from the electronic spark igniter.

2. When the gas has been ignited, turn the knob to your desired heat setting (between HI and LO). The clicking sound should stop as soon as the burner is lit.

CAUTION: When turning on any cooktop burner, be sure to stop at the “LITE” position before turning to a flame setting. If the burner is not lit and it is turned beyond the “LITE” position, a burst of flame could occur when the burner does light. This could cause burns or damage to the surrounding countertop.

Your DCS CS-366 comes with a cast iron Wok ring with a porcelain enamel finish. To use it:

1. Place the ring on the grate over the desired burner.

2. Align the vertical tabs on the ring with the main fingers of the grate.

3. The small protrusions on the bottom surface of the ring should straddle the grate fingers to prevent the ring from rotating during cooking.

4. The bottom of the wok should be supported and retained by the vertical tabs of the ring.

On 36″ and 48″ ranges and cooktops, the ring and wok may be used on any surface burner. To clean the wok ring, you can place it in the dishwasher.

Your DCS CS-366 oven can be used in three cooking modes:

• Convection Baking: This mode uses a fan at the back of the oven to circulate hot air continuously around the food. It heats and browns more effectively, allowing most foods to be cooked at lower temperatures or in less time. It is ideal for appetizers, breads, cookies, main dishes, pies, poultry, roasts, and air-leavened foods.

• Regular Baking: This is baking with hot air without a fan, using natural convection. The air heats and moves to the top of the oven. This mode is suitable for appetizers, pies, cakes, main dishes, breads, poultry, and roasts on one or two racks.

• Broil: This mode uses intense infrared radiation from the broil burner at the top of the oven. The convection fan is not used in this mode. It is suitable for top browning casseroles and breads, as well as cooking appetizers, meats, poultry, and fish.

When converting recipes to convection baking in your DCS CS-366 oven, you have two options:

1. Keep the oven temperature the same as the recipe and cook the food for a shorter period of time.

2. Lower the temperature by 25°F and the food will likely take the same amount of time to cook as the recipe states.

If you find that food is browned on the outside but not done in the center, lower the temperature another 25°F and add to the baking time. When reducing the temperature, always check for doneness a minute or two before the minimum time stated in the recipe. Low-sided baking utensils give the best results as the hot air can reach all sides of the food more easily.

For convection baking in your DCS CS-366, consider the following utensil characteristics:

• Metal bakeware (aluminum, steel, cast iron): These result in the fastest cooking time and the best end product. Aluminum pans work best for all types of baked goods.

• Dark or dull finish pans: Use these for the best browning when baking pies and breads, as they absorb heat.

• Shiny finish pans: These work best for cakes and cookies as they reflect some heat, providing a more tender surface.

• Cookie sheets with one lip: These give the best results as heated air can circulate all around the sides of the food.

• Roasting: Use the bottom of the broil pan and elevate the meat on a metal roasting rack.

• Glass-ceramic or glass utensils: These can be used but do not conduct heat as well as metal. Use them for foods that do not require a dark brown crust or crisping, such as soufflés.

To set the oven for baking on your DCS CS-366:

• For regular Bake: Simply turn the control knob to the temperature used in the recipe.

• For Convection Bake: Push the Convection Switch (located on the control panel) and turn the control knob to the temperature desired.

Preheating takes about 10 to 15 minutes. The oven heating light will turn off when the oven has reached the set temperature.

For the best baking results:

• Follow the recipe amounts and ingredients, including the recommended size and shape of the baking utensil.

• Avoid opening the oven door “just to peek”; use the interior oven light to look through the window.

• Do not use the oven for storage, as extra utensils can affect baking time and results.

• If using glass utensils, lower the temperature by 25°F for regular baking.

• Use a minute timer set for the minimum time suggested in the recipe.

For the best convection baking results:

• Follow the first three recommendations above.

• Metal utensils give better results than glass. If using glass, it is usually not necessary to lower the temperature an additional 25°F.

• Use a minute timer, but set it for less than the minimum time suggested in the recipe the first time you use a recipe in convection mode. Note the new baking time for future reference.

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.

One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position before turning the oven on. Rack position 2 (second from bottom) is most common for single rack baking. If using two racks, check the food on the bottom rack sooner as it may cook slightly faster. Stagger the baking utensils so one is not directly above the other to allow air to circulate freely. Allow at least 1″ of space between the oven walls and the pans.

To set the oven for broiling on your DCS CS-366, turn the control knob clockwise to the “BROIL” setting. The broiler does not need to be preheated for most broiling. However, to increase browning or for very thin food, you can preheat the broiler for 5 to 8 minutes.

Note: You cannot use the broiler burner and the bake burner at the same time. When one is on, the other cannot be turned on. Do not use the convection fan in the broil mode.

To get the best results when broiling with your DCS CS-366:

• Defrost the food before starting to cook.

• Set a minute timer for the minimum time to check the food. Steaks should be at least one inch thick for a rare doneness.

• After half the total cooking time, turn the food over only once. It is not necessary to turn over thin foods like filet of fish.

• When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery, as they cannot withstand the intense heat of the broiler burner.

• Note: If the door is closed during broiling, the oven cavity may get hot enough to cycle the broil element on and off, producing food that tastes baked/roasted instead of broiled.

The oven rack position for broiling depends on the type and thickness of the food:

• Rack Position 2: Typically for thick pieces of meat or poultry.

• Rack Position 3: Typically for steaks, chops, and hamburgers.

• Rack Position 1 or 2: For top browning casseroles.

• Rack Position 3: For browning bread.

To accurately determine the doneness of a thick steak or chop (1-1/2 inches thick or more), use a meat thermometer. Insert the point of the thermometer into the side of the meat to the center. Cook the first side to 90°F for rare meat or 100°F for medium to well done. Cook the second side to the desired temperature:

• Rare: 135°F to 140°F

• Medium: 150°F to 155°F

• Well done: 160°F to 165°F

• Pork: Cook to 170°F

Always use both pieces of the two-piece broil pan. The slotted grid allows grease to drip away from the intense heat, minimizing smoking and spattering.

The oven on your DCS CS-366 can be used for various low-temperature tasks:

• Keeping food hot: Set the oven to the temperature suggested in the food chart. To keep food moist, cover it with aluminum foil or a lid.

• Dehydrating food: Follow suggestions in a recipe.

• Warming plates: Check with the dishware manufacturer for the recommended temperature.

• Slow cooking: Set the oven control knob to 225°F. Place food in a pan with a tight-fitting lid.

• Thawing uncooked frozen food: Set the oven control knob to “warm”. Ensure food is tightly wrapped in foil. Thaw just enough to handle and cook immediately. Do not refreeze.

• Thawing cooked frozen food: Set the oven control knob to 170°F. Loosen the freezer wrapping.

Do not use plastic wrap or wax paper in the oven.

According to the United States Department of Agriculture, you should not hold foods at temperatures between 40°F to 140°F for longer than 2 hours.

When cleaning your DCS CS-366, be careful cleaning any part while it is hot. All parts can generally be cleaned with hot soapy water, rinsed, dried, and buffed to a shine with a soft, heavy pile cloth.

1. Always use the mildest cleaning procedure first. Test cleaners on a small area first.

2. To avoid marring the surface, always rub metal finishes in the direction of the polish lines (grain).

3. Use only clean sponges, soft cloths, paper towels, or plastic non-metal scouring pads. Use soap pads only when soap is still in them, as an empty pad can scratch.

4. Be sure to rinse all parts thoroughly and wipe dry to avoid water marks.

Burner Grates:

The burner grates are heavy cast iron with a matte porcelain enamel finish. When cool, they can be placed in the dishwasher or wiped clean on the cooktop with hot soapy water, then rinsed and dried. Mild abrasive cleansers or a soap-filled steel wool pad can be used occasionally but may harm the enamel if used vigorously or too often.

Burners:

For proper performance, keep the burners clean. Clean them if they don’t light, after a severe boil-over, or when the flame is not blue. Ensure all knobs are off. When cool, remove the grate. The burner cap and brass port ring can be lifted off and washed in hot soapy water, then rinsed and dried thoroughly. A bristle brush can clean the toothed burner ports. If necessary, the simmer ring can be disassembled by removing the hex nut for deeper cleaning.

After cleaning, it is important to reassemble correctly. Ensure the locating pin on the simmer ring aligns with the hole in the base, and the locating pin on the brass port ring aligns with the locating notch on the simmer ring. Incorrect alignment will cause a dangerous flame and poor performance.

Cleaning the Oven and Door Interior:

Be sure the oven and door are cool. They are porcelain enamel. Wipe up acid foods (vinegar, rhubarb, etc.) immediately. Use mild cleaners like Bon-Ami, ammonia and water, or Soft Scrub. For burned-on food, soak spots with a cloth saturated with household ammonia for an hour or two with the door closed. A solution of 3 tablespoons of ammonia in a 1/2 cup of water can be placed in a warm (not hot) oven overnight to loosen spills. For stubborn stains, a soap-filled steel wool pad can be used. Commercial oven cleaners can also be used, following the manufacturer’s directions, but do not spray them on the thermostat bulb or broiler burner.

Realigning the Door:

If the oven door comes off track or becomes misaligned:

1. Open the door all the way.

2. Close the hinge latches.

3. Once both hinges are locked, gently lift the door up and partially out until it is evenly aligned.

4. Evenly slide the door back into place, ensuring the hinges rest in the center of each door hinge roller.

5. With the door fully open, unlock the hinge latches. The door is ready to close again.

To replace the light bulb in your DCS CS-366 oven:

1. Turn off the circuit breaker.

2. Be sure the oven light bulb switch is in the off position (bottom of the switch pressed in). Let the cover and bulb cool completely.

3. Remove the light cover by turning it to the left (counterclockwise) to unscrew it.

4. Remove the burnt-out bulb. Replace it with a 40-watt appliance light bulb only.

5. Replace the cover. Turn the circuit breaker back on.

CAUTION: Be sure the Oven light switch is in the OFF position and the cover is cool. If the bulb comes loose from the base, turn off the power to the oven at the circuit breaker panel before attempting to remove the bulb base from the socket.

During a power failure, the broiler and oven burners cannot be turned on. To light the cooktop burners on your DCS CS-366, turn the control knob to “LITE” and hold a lighted match to the port ring. After the flame is burning all the way around the burner, adjust the flame. It is necessary to light each burner separately, each time you want to use it.

Before you call for service for your DCS CS-366, please check the following:

• Is the circuit breaker tripped or the fuse blown?

• Is there a power outage in the area?

If the cooktop burners on your DCS CS-366 do not light, check these items:

• Is the two-piece burner put together correctly?

• Is the burner head assembly aligned correctly?

• Is the manual shut-off valve open? This is usually located where the gas comes out of the wall.