DCS CS-484GG (01) PDF Document

If you smell gas, follow these safety instructions for your DCS CS-484GG:

1. Do not try to light any appliance.

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

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

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

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

To reduce the risk of injury in the event of a rangetop grease fire, observe the following:

1. Smother flames with a close-fitting lid, cookie sheet, or metal tray, then turn off the burner. Be careful to prevent burns.

2. If the flames do not go out immediately, evacuate and call the fire department.

3. Never pick up a flaming pan – you may be burned.

4. DO NOT USE WATER, including wet dishcloths or towels – a violent steam explosion will result.

Use an extinguisher ONLY if:

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

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

3. The fire department is being called.

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

When using your DCS CS-484GG, follow these basic safety precautions:

Installation and Servicing:

• Ensure proper installation and grounding by a qualified technician.

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

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

Child Safety:

• Do not leave children unattended near the appliance.

• Do not store items of interest to children above or at the back of the appliance.

Fire Prevention:

• Never store anything in the oven or on the cooktop. Flammable materials can catch fire.

• Do not use water on grease fires; smother the fire or use a dry chemical extinguisher.

• Never let flammable materials like clothing or pot holders contact a hot burner or grate.

• Keep curtains away from cooktop burners if the appliance is near a window.

General Use:

• 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.

• Never use the oven or cooktop to warm or heat a room.

• Do not touch hot surfaces, including burner grates, surrounding areas, and interior oven surfaces.

• Use only dry pot holders to avoid steam burns.

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

• Position utensil handles inward so they do not extend over adjacent burners.

• Let hot grease cool before handling.

• Keep burner ports clean for proper lighting and performance.

• Clean the cooktop with caution, avoiding a wet sponge on a hot surface.

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

• For safety, never sit, stand, or lean on the oven door or cooking surface.

Before using your appliance for the first time, follow these steps:

1. **Remove Packaging:** Remove all packaging materials and labels from your appliance.

2. **Check for All Parts:** Ensure you have all the correct components for your DCS CS-484GG model. The DCS CS-484GG model should include a griddle, two grill racks, a radiant tray for the grill, and one removable drip tray with liners.

3. **Burn Off Factory Oils:** One at a time, turn the oven and broiler burners on for 20 to 30 minutes each. This burns off manufacturing oils. Turn the oven burner to 450° F and the broiler burner to “BROIL”. There will be an odor, so turn on the ventilator above your range.

4. **Position Oven Racks:** Place the oven racks in the proper position before turning on the oven. The most frequently used position is number 2, with positions numbered from the bottom up.

To Insert the Oven Racks:

1. Hold the rack with the back safety rail in the up position and facing the rear of the oven. Slip it into the oven so the rack slides are between the rack itself and the rack guides on the oven wall.

2. As you slide the rack in, tip the front of the rack up slightly. This allows the safety stops on the back of the rack to clear the rack slides. These stops prevent the rack from sliding all the way 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 completely forward and out of the oven.

The burners on your DCS CS-484GG are designed for maximum cleanability and controllability. The large cap spreads simmer heat to avoid concentration in the center of the pan. The burner should not be operated without the cap in place. All cooktop burners have electronic spark ignition, which will automatically relight the flame if it is blown out.

Note: An “extinction pop” or slight flash may occur at the burner ports a few seconds after the burner is turned off when using propane (LP) gas. This is normal.

If a burner fails to ignite:

1. Listen for the clicking sound of the electronic igniter.

2. If the igniter is not clicking, turn off the burner. Check for a blown fuse or a tripped circuit breaker.

3. If the igniter still fails to operate, refer to the “Before Calling For Service” troubleshooting section.

4. If the igniter is clicking but the burner does not light, ensure the burner ports and igniter are clean. A severe boil-over can clog them.

Lighting the Burner:

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

2. Once the gas is ignited, turn the knob to your desired heat setting (from HI to LO). The clicking should stop as soon as the burner is lit.

CAUTION: Always stop at the “LITE” position before turning to a cooking setting. If you turn past “LITE” without the burner lighting, a burst of flame could occur when it does light, potentially causing burns or damage.

Flame Characteristics and Height:

• The burner flame should be blue, stable, and burn completely around the burner with no excessive noise or lifting. Yellow tips may indicate an improper air-gas mixture that requires adjustment by a technician.

• For safety, the flame must never extend beyond the bottom of your cookware or curl up the sides of the pan.

• Use a medium to low flame for utensils that conduct heat slowly, like glass-ceramic.

The provided wok ring is made of cast iron with a porcelain enamel finish. To use it:

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

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

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

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

The wok ring can be used on any surface burner. To clean the wok ring, you can place it in the dishwasher. For stubborn food deposits, soak the ring before washing.

The two grill grates are reversible. Side A is ridged for foods like steak, allowing fat to run off. Side B provides more support for delicate foods like fish. To use the grill:

1. Ensure the drip tray and liners are in place.

2. Turn the grill racks to the desired side (Side A or B).

3. Preheat the grill for 10 minutes with the control knob set on HI.

4. When preheated, turn the knob down to a medium to low setting and place the food on the grill.

5. Adjust the heat setting as needed during cooking. For proper searing, the grill requires high to medium heat. For most cooking, you will use medium to low heat.

6. For large pieces of meat, you may need to sear them first, then lower the heat to cook through without burning the outside.

7. After cooking, allow the grill and drip trays to cool before cleaning them.

Note: The longer you preheat the grill, the darker the grill marks will be. This gas grill may cook slightly faster than you are used to.

Minor puffs of flame from grease drippings are normal. If a flame becomes excessive:

1. Remove the food from the grill.

2. Lower the heat setting.

3. Replace the food once the flare-up subsides.

You can keep a spray bottle filled with water handy to lightly spray minor flare-ups.

To prevent flare-ups:

• Trim excess fat from steaks, chops, and poultry.

• Use lean hamburger.

• When turning meat, melted fat may drip and cause a flare-up. Use a long-handled spatula to move the food to another area if this happens.

To season the stainless steel griddle for the first time or to re-season it:

1. Clean the griddle thoroughly with hot, soapy water to remove any protective coating.

2. Rinse with a mixture of 1 quart of water and 1 cup of white vinegar. Dry thoroughly.

3. Pour 1 teaspoon of vegetable oil (do not use corn oil as it gets sticky) into the center of the griddle. Rub the oil over the entire surface with 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, ensuring the entire surface is covered with oil.

6. Repeat Step 4. After the griddle cools, wipe the entire surface with a heavy cloth and apply a very thin layer of vegetable oil. The griddle is now ready to use.

It is normal for the griddle to darken with use.

Before cooking, preheat the griddle for 15 minutes to the suggested temperature. The “HEATING” light will turn off when it is preheated. When the griddle is properly seasoned, it can be used without additional shortening, but a light mist of non-stick spray can make turning delicate foods easier.

Your DCS CS-484GG has a large oven and a smaller oven with different cooking modes:

Large Oven (Right Side):

• Convection Baking: A fan at the back of the oven circulates hot air continuously around the food. This heats and browns food more effectively, allowing for lower temperatures or shorter cooking times. It is ideal for cooking on multiple racks at once. Foods suitable for convection include appetizers, cookies, pies, breads, main dishes, roasts, poultry, and air-leavened foods like soufflés.

• Regular Baking: This mode uses natural convection (hot air rising) without a fan. It is the standard baking mode you may be used to. It is suitable for appetizers, pies, cakes, main dishes, breads, poultry, roasts, and desserts.

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

Small Oven (Left Side):

• This oven can be used for standard bake only. It is ideal for baking small amounts of food when you don’t want to heat the large oven.

When converting a recipe to convection bake, you have two options:

1. Reduce Time: Keep the oven temperature the same as the recipe states and expect the food to cook in a shorter period of time.

2. Reduce Temperature: Lower the recipe’s temperature by 25°F. The food will likely take the same amount of time to cook as the recipe states.

When reducing the temperature, always check for doneness a minute or two before the minimum time stated in the recipe. Low-sided baking utensils work best as they allow hot air to reach all sides of the food easily. Metal bakeware (aluminum, steel, cast iron) provides the fastest cooking time and best results.

For Baking (Regular):

Simply turn the control knob for the desired oven to the temperature required by your recipe.

For Convection Baking (Right-side oven only):

1. Push the Convection Switch located on the control panel.

2. Turn the control knob to the desired temperature.

For Broiling:

Turn the control knob clockwise to the “BROIL” setting. The broiler does not need to be preheated for most broiling, but for increased browning or very thin food, you can preheat it for 5 to 8 minutes.

Important Notes:

• You cannot use the broiler burner and the bake burner in the same oven at the same time.

• Do not use the convection fan in the broil mode.

• For best broiling results, leave the oven door ajar. If the door is closed, the oven cavity may get hot enough to cycle the broiler on and off, resulting in baked or roasted food instead of broiled.

The oven can be used for various low-temperature applications:

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

• Slow Cooking: To use the oven as a slow cooker, set the control knob to 225°F. Place the food in a pan with a tight-fitting lid.

• Dehydrating Food: Follow the suggestions in a specific recipe for dehydration.

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

• Thawing Uncooked Food: Set the oven control knob to “warm”. Wrap the food tightly in foil. Thaw only enough to handle, then cook immediately. Do not refreeze.

• Thawing Cooked Food: Set the oven control knob to 170°F and loosen the freezer wrapping.

FOOD SAFETY: 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.

Always turn off all burners and allow parts to cool before cleaning.

Cooktop:

If you wipe any part of the cooktop while it is hot, do so carefully, as a wet sponge or cloth can create steam burns.

Burner Grates:

The grates are heavy cast iron with a matte porcelain enamel finish. When cool, they can be placed in the dishwasher or wiped clean with hot soapy water. For tougher soil, you can use mild abrasive cleansers or a soap-filled steel wool pad. The porcelain may pop off the edges of the grates due to temperature changes; this is normal and does not affect performance.

Burners:

1. When grates and burners are cool, remove the grate. The burner cap and brass port ring can be lifted off.

2. Wash these parts in hot soapy water, rinse, and dry thoroughly.

3. Use a bristle brush to clean out the burner ports if necessary.

4. If you need to clean the simmer ring, you must disassemble it by removing the hex nut at the top. Clean it with hot soapy water and a soft wire or plastic bristle brush.

5. When reassembling, it is crucial to align the parts correctly. The locating pin on the bottom of the simmer ring must align with the hole in the base. The locating pin on the bottom of the brass port ring must align with the locating notch on the top of the simmer ring. Incorrect alignment will result in a dangerous flame and poor performance.

Griddle Cleaning:

1. While the griddle is still hot, thoroughly clean off grease and food particles using a square-edged spatula.

2. Once it has cooled to a lukewarm temperature, rub the surface lightly with vegetable oil and wipe with a heavy, coarse cloth to remove remaining residue.

3. For grease build-up, use one tablespoon of vinegar in 1/2 cup of water and clean with a scouring cloth.

4. If the griddle is cleaned with hot soapy water, vinegar, scouring powder, or steel wool, it must be re-seasoned. Follow the directions for initial seasoning.

NEVER flood the hot griddle with cold water, as this could cause it to crack or warp.

Grill Cleaning:

1. Clean the grill immediately after cooking. Turn off the burner.

2. Wear a barbecue mitt to protect your hand. Scrub the grill by dipping a brass bristle barbecue brush frequently into a bowl of water. The steam created will help soften food particles.

3. Ensure the drain tube, drip tray, and liner are cleaned after they have cooled.

4. Periodically, remove the radiant tray and ceramic radiants (when cool) and shake them over newspaper to remove food particles and ash.

If the oven door comes off track or becomes misaligned, you can realign it by following this procedure:

1. Open the door all the way.

2. Close the hinge latches on both door hinges to lock them.

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, checking to ensure the hinges rest in the center of each door hinge roller.

5. With the oven door fully open, unlock the hinge latches.

6. The door is now ready to close again.

To replace the oven light bulb:

1. Turn off the circuit breaker for the oven.

2. Ensure the oven light bulb switch is in the OFF position (bottom of the switch pressed in). Let the light 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.

The broiler and oven burners cannot be turned on during a power failure. To light the cooktop burners manually:

1. Turn the control knob for the desired burner to the “LITE” position.

2. Hold a lighted match to the port ring.

3. After the flame is burning all the way around the burner, adjust the flame to your desired setting.

It is necessary to light each burner separately each time you want to use it during a power failure.

Before calling for service, check the following:

• Is the circuit breaker tripped or the fuse blown?

• Is there a power outage in the area?

• Is the two-piece burner put together correctly?

• Is the burner head assembly aligned correctly?

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