DCS CS-485GD (01) PDF Document

If you smell gas, follow these safety instructions for your DCS CS-485GD:

• 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.

If a burner goes out and gas escapes, open a window or a door to let the room air out. Do not attempt to use the appliance until the gas has had time to dissipate.

To reduce the risk of injury in the event of a rangetop grease fire on your DCS CS-485GD, 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.

When using your DCS CS-485GD, follow these basic safety precautions:

• Read the Use and Care Manual thoroughly before use.

• Ensure proper installation and grounding by a qualified technician.

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

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

• Do not leave children unattended near the appliance.

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

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

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

• Use only dry pot holders. Moist pot holders on hot surfaces can cause steam burns.

• Wear proper apparel. Loose-fitting garments or hanging sleeves should not be worn.

• Do not use aluminum foil to line any part of the oven or cooktop.

• WARNING: This appliance is for cooking. Never use the oven or cooktop to warm or heat a room.

• Do not touch hot surfaces like burner grates, surrounding areas, or interior oven surfaces during or after use.

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

• Use appropriate cookware; utensils should have flat bottoms large enough to cover the burner.

• Keep burner ports clean for proper lighting and performance.

• Clean the cooktop with caution, avoiding steam burns from wet sponges on hot surfaces.

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

• Use care when opening the oven door to let hot air or steam escape.

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

1. Remove all packaging materials and labels from your DCS CS-485GD. Check that you have all the necessary items for your specific model.

2. Before baking or broiling, burn off the manufacturing oils. One at a time, turn the oven and broiler burners on for 20 to 30 minutes each. Turn the oven burner on to 450° F and the broiler burner on to “BROIL”. Use the ventilator above your range during this process as there will be an odor.

3. Place the oven racks in the proper position before turning on the oven. The most frequently used position is number 2. Rack positions are numbered from the bottom up.

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.

To operate the sealed top burners on your DCS CS-485GD:

1. The burners have an infinite number of heat settings between HI and LO.

2. To turn a burner on, 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.

3. When the gas has been ignited, turn the knob to your desired flame setting. 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 cooking setting. If the burner is not lit and it is turned beyond “LITE” to HI, MEDIUM, or LO, there could be a burst of flame when it does light, which could cause burns or damage.

For simmering, the large cap on the burner spreads the heat to avoid a center hotspot. Because of the heat retained by the cast iron grates, some foods may continue to cook after the burner is turned off.

If a burner on your DCS CS-485GD does not ignite:

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

2. If the igniter is not clicking, TURN OFF THE BURNER.

3. Check your home’s circuit breaker for a blown fuse or a tripped circuit breaker.

If the igniter still fails to operate, refer to troubleshooting information. To light the burner manually during a power failure, see the “Power Failure” instructions.

The burner BTU ratings for the DCS CS-485GD and similar 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.

NOTE: If you are using propane gas, 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.

To maintain burner efficiency and proper flame characteristics on your DCS CS-485GD:

• 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 a burner flutter or a yellow-tipped flame, which should be adjusted by a technician.

• 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.

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

Your DCS CS-485GD 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 of the ring should straddle the grate fingers to prevent rotation during cooking.

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

For best performance on the CS-485GD model, use the ring and wok on the center burner, as it has the highest output.

The two grill grates on your DCS CS-485GD are reversible. To use them:

1. Place the side with the two grooved tabs towards the rear of the cooktop.

2. Side A (Ridged): Use this side for foods where you want fat to run off, such as steak or hamburger patties. The ridges are sloped so fat runs toward the front of the grill and into the drip tray.

3. Side B (Flatter): This side is designed for foods that need more support while cooking, such as fish.

Food cooked on the grill section achieves the same flavor as food cooked on an outdoor grill due to the intense radiant heat from the ceramic rods.

NOTE: This gas grill may cook slightly faster than you are used to, so preheat and grilling times should be adjusted accordingly.

1. Before cooking, ensure the drip tray and liners are in place and the grill racks are turned to the desired side.

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

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

4. Adjust the heat setting as needed during cooking. The knob can be set to any position between HI and LO.

5. For searing and browning, use high to medium heat. For most cooking, you will use medium to low heat.

6. For large pieces of meat or poultry, you may need to lower the heat setting after searing to allow the food to cook through without burning the outside.

7. Do not leave the grill unattended while it is on.

8. After cooking, allow the grill and drip trays to cool before cleaning them. They should be cleaned after each use.

NOTE: The longer you preheat the grill, the darker the grill marks.

Grease drippings can occasionally ignite, creating minor puffs of flame. This is normal. To manage flare-ups on your DCS CS-485GD grill:

• Have a spray bottle with water handy to lightly spray the flare-up.

• If a flame becomes excessive, remove the food from the grill and lower the heat setting. Replace the food once the flare-up subsides.

• To prevent flare-ups, trim excess fat from meats and poultry, use lean hamburger, and slit the fat around the edges of steaks and chops at 2-inch intervals.

• When turning meat, melted fat may drop and create a flare-up. If this happens, use a long-handled spatula to move the food to another area of the grill.

Follow these steps to season the griddle on your DCS CS-485GD:

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

2. Rinse with a mixture of 1 quart water and 1 cup 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. Allow the griddle to cool. Wipe the entire surface of the griddle with a heavy cloth. Apply a very thin layer of vegetable oil. The griddle is now ready to use.

Re-season it occasionally if it is not used for a period of time.

NOTE: It is normal for the griddle to darken with use.

Before using the griddle on your DCS CS-485GD, ensure the drip tray and liners are in place. Preheat the griddle for 15 minutes at the suggested temperature from the chart below. The “HEATING” light will turn off when preheated. Place food on the griddle and cook to your desired doneness.

NOTE: When properly seasoned, the griddle can be used without additional shortening. However, a light mist of non-stick vegetable spray applied to a cool griddle can make delicate foods easier to turn.

GRIDDLE COOKING CHART

Your DCS CS-485GD has multiple cooking modes:

• Convection Baking: Uses a fan to circulate hot air, cooking food more effectively, often at lower temperatures or in less time. It’s ideal for appetizers, cookies, breads, pies, roasts, poultry, and air-leavened foods. You can use multiple racks at once.

• Regular Baking: Bakes with natural convection hot air (no fan). This is the standard baking mode for one or two racks. It is suitable for appetizers, pies, cakes, main dishes, breads, poultry, and roasts.

• Broiling: Cooks with intense infrared heat from the broil burner at the top of the oven. This is ideal for top browning casseroles and breads, as well as cooking appetizers, meats, poultry, and fish.

The DCS CS-485GD model has two ovens. The larger oven on the right side is the convection oven. The smaller oven on the left side can be used for standard bake only.

When converting recipes to convection baking in your DCS CS-485GD, you have two options:

1. Keep the recipe temperature the same, and the food will cook in a shorter period of time.

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

When reducing the temperature, check for doneness a minute or two before the minimum time stated in the recipe. Low-sided baking utensils give the best results. Convection cooking is easiest to master after a few uses, as you’ll begin to understand how it bakes.

To set the oven for baking on your DCS CS-485GD:

• For Regular Bake: Simply turn the control knob to the temperature required by your recipe.

• For Convection Bake: Push the Convection Switch (on the control panel) and then turn the control knob to the desired temperature. (This applies to the larger oven on the right).

The oven on the left side of the CS-485GD can be used for regular bake only.

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

For all baking:

• Follow 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 light and window instead.

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

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

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

For Convection Baking:

• Follow the three recommendations above.

• Metal utensils give better results than glass. If you use glass, it’s usually not necessary to lower the temperature by an additional 25°F.

• The first time you use a recipe in convection mode, set a timer for less than the minimum time suggested to check for doneness.

Oven Racks:

• For single-rack baking, position 2 (second from bottom) is most common.

• When using two racks, stagger the utensils so one is not directly above the other, allowing air to circulate. Allow at least 1″ of space between pans and oven walls.

CAUTION: Aluminum foil should never be used to cover oven racks or line the oven bottom, as it can damage the porcelain and block heat.

To set the oven for broiling on your DCS CS-485GD:

1. Turn the control knob clockwise to the “BROIL” setting.

2. Preheating is not necessary for most broiling. To increase browning or for very thin food, you can preheat the broiler for 5 to 8 minutes.

3. Defrost food before starting to cook.

4. After half the total cooking time, turn the food over once (except for thin foods like filet of fish).

5. Use the provided two-piece broil pan. The slotted grid allows grease to drip away from the intense heat, minimizing smoke.

NOTE: If the door is closed during broiling, the oven may get hot enough to cycle the broil element on and off, which can result in a baked/roasted taste instead of broiled. You cannot use the broiler burner and the bake burner at the same time. Do not use the convection fan in broil mode.

Your DCS CS-485GD oven can be used for slow cooking and keeping foods at serving temperature:

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

• To use as a slow cooker: Set the oven control knob to 225°F and place the food in a pan with a tight-fitting lid.

• To dehydrate food: Follow suggestions in a recipe.

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

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

• To thaw frozen cooked food: Set the oven control knob to 170°F. 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.

Be careful cleaning any part of your DCS CS-485GD while it is hot. For most parts, cleaning with hot soapy water, rinsing, drying, and buffing with a soft cloth is the mildest and recommended procedure.

1. Always use the mildest cleaning procedure first. Read cleaner directions and test on a small area.

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 non-metal/plastic scouring pads as recommended.

4. Rinse all parts thoroughly and wipe dry to avoid water marks.

Burner Grates:

The grates are heavy cast iron with a matte porcelain enamel. When cool, they can be placed in the dishwasher or wiped clean with hot soapy water. For tougher soil, mild abrasive cleansers like Bon-Ami® or a soap-filled steel wool pad can be used occasionally.

Burners:

1. Ensure all burner knobs are in the OFF position and the burners are cool.

2. Remove the grate. The burner cap and brass port ring can be lifted off.

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

4. A bristle brush can be used to clean out the toothed burner ports if necessary.

5. If disassembly of the Simmer Ring is needed, remove the hex nut, clean the ring with hot soapy water and a soft brush, dry, and re-assemble.

6. After cleaning, it is very important to align the parts correctly. The locating pin on the bottom of the simmer ring must align with the hole in the base, and the locating pin on the brass port ring must align with the locating notch on the simmer ring. Incorrect alignment will result in a dangerous flame and poor performance.

Igniters:

Wipe the igniter with a water-dampened cotton swab. Be careful not to damage it.

Thoroughly clean the griddle of grease and food particles using a square-edged spatula while it is still hot. Once the griddle has cooled to a lukewarm temperature, follow these steps:

• For general cleaning, rub the surface lightly with vegetable oil and wipe with a heavy coarse cloth to remove residue.

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

• For heat discoloration, use a stainless steel cleaner for heat stains.

• If food soil is cooked on, you can use a griddle stone or a griddle pan and screen cleaner (available at restaurant supply stores).

If you use hot soapy water, vinegar, scouring powder, or steel wool, the griddle must be re-seasoned. Follow the re-seasoning directions.

NEVER FLOOD THE HOT GRIDDLE WITH COLD WATER. This could cause the griddle to crack or warp.

Clean the grill immediately after cooking:

1. Turn off the burner.

2. To protect your hand from steam and heat, wear a barbecue mitt.

3. Scrub the grill by dipping a brass bristle barbecue brush frequently into a bowl of water. The steam created softens food particles and helps the cleaning process.

4. Food particles will drop into the drip tray or the radiant tray.

5. Be sure to clean the drain tube, drip tray, and liner after they have cooled.

6. The radiant tray and radiants should be removed periodically (when cool) and shaken over a layer of newspaper to dispose of ash and food particles.

If the oven door on your DCS CS-485GD becomes misaligned or comes off track, follow this procedure for realignment:

1. Open the door all the way.

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

3. With the hinges locked, gently lift the door up and partially out until the door 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.

Oven and Door Interior (Porcelain Enamel):

Ensure the oven is cool. The porcelain is acid-resistant but not acid-proof, so wipe up acid foods like vinegar or citrus juices promptly. Use mild cleaners like Bon-Ami or Soft Scrub with a damp sponge. For burned-on food, soak spots with a cloth saturated in household ammonia for an hour or two with the door closed. Alternatively, a solution of 3 tablespoons ammonia in 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 be used, but they are corrosive to the thermostat bulb and broiler burner; do not spray or wipe them on these parts.

Oven Racks and Rack Supports (Chrome Plated Steel):

Clean with chrome cleaners like Soft Scrub or Bar Keepers Friend. For hard-to-remove soil, use a dampened soap-filled steel wool pad. Harsh commercial oven cleaners can be used on the racks, but may cause darkening or discoloration; test on a small area first. After cleaning, if racks do not slide easily, rub a small amount of cooking oil on a paper towel over the side rails.

To replace the oven light bulb:

1. Turn off the circuit breaker for the oven.

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 and 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-485GD 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 outage.

Before you call for service for your DCS CS-485GD, check the following:

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