DCS CS-486GL (01) PDF Document

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:

• 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.

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. Then, follow the instructions for “IF YOU SMELL GAS”.

1. Remove all packaging materials and labels from your appliance. Ensure all parts are present, including grill racks, radiant tray with ceramic rods, and drip trays.

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. The most frequently used position is number 2. Rack positions are numbered from the bottom up.

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.

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 after checking the breaker, see the troubleshooting section “Before Calling For Service”.

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

1. To turn a cooktop burner on, push in on the control knob and turn it counterclockwise to the “LITE” position. An audible clicking sound will be heard.

2. When the gas has been ignited by the electronic spark igniter, turn the knob to the desired setting (HI to 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.

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

2. The vertical tabs on the ring should be aligned 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.

5. On 36″ and 48″ ranges and cooktops like the DCS CS-486GL, the ring and wok may be used on any surface burner.

The two grill grates on your DCS CS-486GL 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 the fat to run off, such as steak or hamburger patties. The ridges are sloped so the fat runs toward the front of the grill and into the drip tray.

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

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 the grill is preheated, turn the knob down to medium to low, then place the food on the grill.

4. Cook to the desired doneness, adjusting the heat setting as necessary between HI and LO.

5. For proper searing and browning, the grill requires 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 to low after searing to allow the food to cook through without burning the outside.

7. When finished, 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 grease drippings may ignite, creating minor puffs of flame for a second or two, which is normal. A spray bottle with water can be used to lightly spray the flare-up.

If the flame becomes excessive:

1. Remove the food from the grill.

2. Lower the heat setting.

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

To prevent flare-ups, trim excess fat from meats and poultry before cooking.

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 water and 1 cup white vinegar. Dry thoroughly.

3. Pour 1 teaspoon vegetable oil (do not use corn oil as it gets sticky) into the center of the griddle. Rub the oil over the entire surface 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 of the griddle using a heavy cloth. Apply a very thin layer of vegetable oil. The griddle is now ready to use.

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

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

1. Leave the oven temperature the same as the recipe states 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.

When reducing the temperature, always check the food for doneness a minute or two before the minimum time stated in the recipe. If you find food is adequately browned on the outside but not done in the center, lower the temperature another 25°F and add to the baking time.

Decide if you are going to use BAKE or CONVECTION BAKE.

• **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.

Your DCS CS-486GL 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.

• 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.

• 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.

NOTE: You cannot use the broiler burner and the bake burner at the same time. Do not use the convection fan in the broil mode.

For a thick steak or chop (1-1/2 inches thick or more), insert the point of the meat thermometer into the side of the meat to the center.

1. Cook the first side to 90°F for rare meat or 100°F for medium to well done.

2. Cook the second side to the desired final temperature:

• **Rare:** 135°F to 140°F

• **Medium:** 150°F to 155°F

• **Well Done:** 160°F to 165°F

If you are cooking pork, cook to 170°F.

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. To keep food moist, it must be covered with aluminum foil or a lid.

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

• **To thaw uncooked frozen food:** Set the oven control knob to “warm”. Be sure the food is tightly wrapped in foil. Thaw the food just enough to handle it 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: Do not hold foods at temperatures between 40°F to 140°F for longer than 2 hours.

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

2. Remove the grate. The burner cap and the 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. After cleaning, it is important to reassemble correctly. Make sure the locating pin on the bottom of the simmer ring is aligned with the hole in the base. Also, ensure the locating pin on the bottom of the brass port ring is aligned with the locating notch on the top of the simmer ring. Incorrect alignment will produce a potentially dangerous flame and poor burner performance.

If the oven door comes off track or becomes misaligned, follow this procedure:

1. Open the door all the way.

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

3. 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. Turn the cover 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:

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 your desired setting.

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

Before you call for service, please 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 shut-off valve open? This is usually located where the gas comes out of the wall.