DCS RGS-305 (01) PDF Document

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death. To reduce the risk of injury to persons in the event of a rangetop grease fire, 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:

• 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 using your new appliance to reduce the risk of fire, electric shock, or injury.

• 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 for leak finding. This must be done by 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 specifically recommended in the manual.

• Do not leave children unattended near the appliance. Never allow them to turn knobs, sit, or stand on any part 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. Turn all burners OFF, then smother the fire with baking soda or a dry chemical/foam-type fire extinguisher.

• Use only dry pot holders. Do not let flammable materials like clothing or pot holders come into contact with burners.

This appliance is for cooking. Based on safety considerations, never use the oven or cooktop to warm or heat a room. Also, such use can damage the cooktop or oven parts.

• 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, as boil-overs may cause smoking and greasy spillovers may ignite.

• Use only suitable cookware (glass-ceramic, ceramic, etc.) on low or medium flame settings.

• Do not heat unopened food containers; pressure build-up may cause them to burst.

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

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

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

• Let hot grease cool before handling, and clean grease deposits after each use.

• Keep burner ports clean for proper lighting and performance.

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 this booklet and provide good ventilation to the room when cooking with gas.

1. Remove all packaging materials and labels from your appliance. Ensure you have the 5 burner head assemblies, burner caps, and grates.

2. Before baking or broiling, turn the oven and broiler burners on, one at a time, for 20 to 30 minutes each to burn off manufacturing oils. Turn the oven burner to 450° F and the broiler burner to “BROIL”. Use a ventilator 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, 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. 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, see the section “Before Calling For Service”. To light the burner manually, see the section on “Power Failure”.

It is necessary to keep the burner ports and the igniters clean for proper lighting and efficient performance. 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, foreign particles in the gas line or dust in the air may cause an orange flame, which will disappear with use.

To turn a cooktop burner on, push in on the control knob and turn it counterclockwise to the “LITE” position. You will hear an audible clicking sound. When the gas has been ignited by the electronic spark igniter, turn the knob to the desired setting (HI, MEDIUM, or 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, there could be a burst of flame when the burner does light. This could cause burns or damage to the surrounding countertop.

For best results, it is recommended to use professional cookware, which can be found at finer department stores, specialty cooking shops, or restaurant supply stores. If using regular cookware, be very careful if the pans have plastic handles, as the large professional size burners can flame up on the outside of the pan and melt or bubble the handles.

A Wok ring is provided with your new DCS appliance. It is cast iron with a porcelain enamel finish.

To Use:

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 rotation.

4. For best performance on the RGS-305 model, the ring and wok should be used on the center burner, as it has the highest output.

To Clean:

Place the wok ring in the dishwasher after use. Stubborn food deposits may be removed by soaking to loosen the soil, then washing as usual.

Regular baking uses natural convection with no fan. Foods suitable for this mode include:

• Appetizers

• Desserts

• Pies, Cakes

• Main Dishes

• Breads

• Oven Meals (1 to 2 racks)

• Poultry

• Roasts

Broiling is cooking by intense infrared radiation from the broil burner at the top of the oven. Foods suitable for broiling include:

• Top Browning: Casseroles, Breads

• Appetizers

• Meats

• Poultry

• Fish

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

• Do not open the oven door “just to peek”; use the interior oven light and look through the window.

• Do not use the oven for storage, especially when baking. Extra utensils can affect the food product, baking time, and browning.

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

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

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.

Turn the control knob clockwise to the broil setting. The broiler does not need to be preheated for most broiling. To increase browning or for very thin food, you can preheat the broiler for 5 to 8 minutes.

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.

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.

The rack position depends on the type and thickness of the food.

• Thick pieces of meat or poultry would typically be broiled on rack position 2.

• Steaks, chops, and hamburger would be broiled on rack position 3.

• If top browning casseroles or bread, the thickness of the food would indicate the rack position. Casseroles would typically be browned on rack position 1 or 2, and bread on rack position 3.

The oven can be used to keep hot food hot, dehydrate food, warm plates, slow cook, and defrost foods.

• To keep food moist: It must be covered with aluminum foil or a lid.

• To dehydrate food: Follow suggestions in a recipe.

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

• To use as a slow cooker: Set the oven control knob to 225°F, and 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 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.

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

Cooktop:

Turn off all burners and allow the grates to cool before cleaning. If you wipe any part of the cooktop while it is hot, do so carefully as a wet sponge or cloth can result in steam burns.

Burner Grates:

The grates are heavy cast iron with a matte porcelain enamel finish. When cool, they can be placed in a dishwasher or cleaned on the cooktop with hot soapy water, then rinsed and dried. For tougher soil, mild abrasive cleansers like Bon-Ami®, Soft Scrub®, or a soap-filled steel wool pad can be used occasionally. Be careful when wiping an area where the porcelain has popped off, as the edges may be sharp.

Ensure all burner knobs are in the off position. When the grates and burners are cool, remove the grate. The burner cap and the brass port ring can be easily lifted off. Wash these parts in hot soapy water, rinse, and dry thoroughly. A bristle brush can be used to clean out the toothed burner ports if necessary. If you need to disassemble the Simmer Ring, remove the hex nut at the top, clean it with hot soapy water using a soft wire or plastic bristle brush, then dry and re-assemble. After cleaning, it is important to properly align the parts. The locating pin on the bottom of the simmer ring must align with the hole in the base, and the locating pin in the bottom of the brass port ring must align with the locating notch on the top of the simmer ring. Incorrect alignment will produce a potentially dangerous flame and poor burner performance.

Igniters:

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

Drip Trays:

The drip trays are made of stainless steel and are on rollers for easy removal. Pull the tray forward to remove. Spills should be cleaned as soon as possible to prevent “baked on” food soil. Do not allow grease to accumulate in the tray as it can be a fire hazard. Clean the tray as soon as it is cool with hot soapy water. For stubborn stains, use a mild abrasive cleaner or a soap-filled steel wool pad, rubbing lightly. Rinse all parts thoroughly.

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

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 and the door is 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 bulb cool completely.

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

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.

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, 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, 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 do not light, check the following:

• 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.