DCS CS-486GD (01) PDF Document

To reduce the risk of injury to persons 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:

• 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, 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.

• 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. Do not allow them to sit, stand, or climb on it.

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

• 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 and turn off burners.

• Use only dry pot holders; moist ones can cause steam burns.

• Wear proper apparel. Loose-fitting garments or hanging sleeves should never be worn.

• 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 appliance to warm or heat a room.

• Do not touch hot surfaces such as burner grates, interior oven surfaces, or areas around the door.

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

• Use appropriate cookware with flat bottoms large enough to cover the burner.

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

1. Remove all packaging materials and labels. Ensure the following items are present:

COOKTOP:

• Griddle

• Grill racks, 2 pieces

• Radiant tray – to hold ceramic rods for grill

• One removable drip tray (griddle and grill models have drip tray liners)

27″ & 24″ OVEN:

• Two removable side rails

• One two-piece broil pan

• Three oven racks

12″ OVEN:

• Two oven racks

• Two removable side rails

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 to 450°F and the broiler burner to “BROIL”. Turn on 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. 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.

If a burner does not ignite, listen for the clicking sound of the electronic igniter.

• 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 before calling for service.

• To light the burner manually during a power failure, see the “Power Failure” instructions.

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.

The following table outlines the maximum and simmer/low BTU/hr ratings for the burners. The DCS CS-486GD is a 48″ model.

*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 operate the sealed top burners:

1. Push in on the control knob.

2. Turn it counterclockwise to the “LITE” position. You will hear an audible clicking sound from the spark igniter.

3. 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 the burner to a flame setting for cooking. If the burner is not lit and it is turned beyond the “LITE” position, to HI, MEDIUM, or LO, there could be a burst of flame when the burner does light. This could cause burns or damage to the surrounding countertop.

The correct flame height depends on the cookware and food. Follow these basic 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.

• If you are cooking with a large amount of liquid, a slightly larger flame can be used.

A cast iron Wok Ring with a porcelain enamel finish is provided with your appliance. 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.

For best performance, the ring and wok may be used on any surface burner. To clean the wok ring, you can place it in the dishwasher. Stubborn food deposits can be removed by soaking to loosen the soil before washing.

The two grill grates are reversible. Place the side with the two grooved tabs towards the rear of the cooktop.

• Side A (Ridged): This side should be used 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, away from the burner’s heat.

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

Food cooked on the grill section achieves a barbecued flavor from the intense radiant heat from the ceramic rods, which caramelizes the fats and juices.

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.

2. Turn the grill racks to the desired side for your food (ridged or support).

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

4. When preheated, turn the knob down to medium or low, then place the food on the grill.

5. Cook to the desired doneness, adjusting the heat setting between HI and LO as needed.

• For proper searing and browning, the grill requires high to medium heat.

• For larger pieces of meat or poultry, you may need to turn the heat to low after searing to allow the food to cook through without burning the outside.

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

• 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.

Occasional minor puffs of flame from grease drippings are normal. If the flame becomes excessive:

1. Remove the food from the grill.

2. Lower the heat setting.

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

To prevent flare-ups, trim excess fat from meats like steaks and chops, use lean hamburger, and remove fat from poultry. When turning meat, melted fat may drop and cause 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 or re-season your griddle:

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 into the center of the griddle (do not use corn oil as it gets sticky). Rub the oil over the entire surface of the griddle using 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 with a heavy cloth and apply a very thin layer of vegetable oil. The griddle is now ready to use.

If the griddle is not used for a period of time, re-season it occasionally. It is normal for the griddle to darken with use.

Before cooking, ensure the drip tray and liners are in place. Preheat the griddle for 15 minutes with the control knob set to the temperature suggested on the cooking chart. When the griddle is preheated, the “HEATING” light will turn off. Place the food on the griddle and cook to the desired doneness.

NOTE: When the griddle is properly seasoned it can be used without any additional shortening. However, shortening can be used for flavor. A light mist of non-stick vegetable spray, applied before cooking to a cool griddle, makes delicate foods easier to turn.

Your DCS CS-486GD has two ovens. The large oven on the right side can be used in three modes, while the smaller oven on the left can be used for standard bake only.

• Convection Baking: Uses a fan at the back of the oven to circulate hot air continuously around the food. This heats and browns more effectively, allowing most foods to be cooked at lower temperatures or in less time. It is ideal for multi-rack cooking.

• Regular Baking: Bakes with hot air using natural convection (no fan). This is the standard baking mode you may be used to for one or two racks.

• Broiling: Cooks with intense infrared radiation from the broil burner at the top of the oven. The convection fan is not used in this mode.

When converting recipes to convection baking, you have two options:

1. Keep the oven temperature the same as the recipe states. The food will cook in a shorter period of time.

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

When reducing temperature, always check for doneness a minute or two before the minimum time stated in the recipe. If food is browned on the outside but not done in the center, lower the temperature another 25°F and add to the baking time. Experience with a few recipes will help you understand how convection works best for your cooking style.

• Low-sided baking utensils give the best results, as hot air can reach all sides of the food easily.

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

• For the best browning on pies and breads, use a pan with a dark or dull finish that absorbs heat.

• A shiny finish works best for cakes and cookies, as it reflects some heat and provides a more tender surface.

• Cookie sheets with only one lip give the best results, allowing heated air to circulate all around the food.

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

Your DCS CS-486GD has two ovens. The oven on the left is for regular bake only.

For Regular Bake (Left or Right Oven):

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

For Convection Bake (Right Oven Only):

Push the Convection Switch on the control panel and turn the control knob to the desired temperature.

For Broiling (Right Oven Only):

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

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.

Baking Tips:

• 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 oven light and look through the window.

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

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

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

Broiling Tips:

• For most broiling, preheating is not necessary. For increased browning or for very thin food, preheat the broiler for 5 to 8 minutes.

• Defrost food before starting to cook.

• Steaks should be at least one inch thick for a rare doneness.

• After half the total cooking time, turn the food over only once.

• Use metal or glass-ceramic bakeware for top browning. Do not use heat-proof glass or pottery, as they cannot withstand the intense heat.

• For best results, broil with the oven door open. If the door is closed, the oven may get hot enough to cycle the broil element, resulting in food that tastes baked/roasted instead of broiled.

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

• To keep hot food hot: Set the oven to the temperature suggested in the chart below. To keep food moist, it must be covered with aluminum foil or a lid. Rare meat must be eaten when removed from the oven as it continues cooking.

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

• 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.

Suggested Temperatures to Keep Food Hot:

Be careful cleaning any part of this appliance while it is hot. All parts can be cleaned with hot soapy water, rinsed, dried, and buffed to a shine with a soft, heavy pile cloth. Always try this mildest procedure first.

1. 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 plastic non-metal/steel wool soap pads.

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

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, mild abrasive cleansers or a soap-filled steel wool pad can be used occasionally, but vigorous use can harm the enamel.

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

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

6. When reassembling, it is critical 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.

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, rub the surface lightly with vegetable oil (not corn oil). Thoroughly wipe the griddle with a heavy coarse cloth to remove any remaining residue.

For grease build-up, use a solution of 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 onto the griddle, use a griddle stone (fine-grained pumice) or a griddle screen cleaner, following the manufacturer’s directions.

If you use hot soapy water, vinegar, scouring powder, steel wool, or metal scouring pads to clean the griddle, it must be re-seasoned.

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. Wear a barbecue mitt to protect your hand from steam and heat.

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

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

4. After they have cooled, clean the drain tube, drip tray, and liner.

5. 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 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 hinges.

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

4. Evenly slide the door back into place and check to assure 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.

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 the 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:

1. Turn the control knob to “LITE”.

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 the desired setting.

It is necessary to light each burner separately each time you want to use it.

Before you call for service, check the following:

• Is the circuit breaker tripped or the fuse blown?

• Is there a power outage in the area?

If the cooktop burners do not light, check:

• 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.