DCS RGS-364GD (01) PDF Document

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.

To reduce the risk of injury 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.

When using your DCS RGS-364GD, basic safety precautions must be followed:

• Read the Use and Care Manual thoroughly before use.

• Ensure proper installation and servicing by a qualified technician.

• Know where the gas supply shut-off valve is located.

• Do not repair or replace any part of the appliance unless recommended in the manual. All other servicing should be referred to a qualified technician.

• Do not leave children unattended where the appliance is in use. Do not allow them to turn knobs, sit, or stand on any part of the appliance.

• 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 hang articles from any part of the appliance.

• If the appliance is near a window, ensure curtains do not blow over or near the cooktop burners.

• Never let clothing or pot holders come in contact with any burner or grate until it has cooled.

• Use only dry pot holders. Moist pot holders on hot surfaces may 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, as it can be a fire hazard and damage the appliance.

• When using the cooktop, do not touch the burner grates or surrounding areas as they can become hot enough to cause burns.

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

• Do not heat unopened food containers; pressure buildup may cause them to burst.

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

• Let hot grease cool before handling it. Clean grease deposits after each use.

• Keep burner ports clean for proper lighting and performance.

• Clean the cooktop with caution. Do not use a wet sponge or cloth on a hot surface.

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

• Use care when opening the oven door; let hot air or steam escape before removing food.

• Do not obstruct the flow of combustion or ventilation air to the appliance.

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

1. Remove all packaging materials and labels. Check that you have all the necessary components for your model.

2. Before baking or broiling for the first time, you must 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”. 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, 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 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 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 from the electronic spark igniter. Once the gas has been ignited, turn the knob to your desired heat 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 to a flame setting. 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, which could cause burns or damage to the surrounding countertop.

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

*Note – All burners on 36 & 48 models (except 485 models) rated at 17,500 Btu/hr for Nat. & 14,000 Btu/hr for LP.

**485 model only. No location #3 on 36 & other 48 models.

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 would require adjustment by a technician. For safety, the flame must never extend beyond the bottom of the cooking utensil or curl up the sides of the pan.

A cast iron Wok Ring is provided with your appliance. To use it, place it on the grate over the desired burner. The vertical tabs on the ring should be aligned with the main fingers of the grate. The small protrusions on the bottom surface of the ring should straddle the grate fingers to prevent the ring from rotating during cooking. The bottom of the wok should be supported and retained by the vertical tabs of the ring. For 36″ ranges and cooktops like the DCS RGS-364GD, the ring and wok may be used on any surface burner.

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 is 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.

• 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 preheated, turn the knob down to medium to low, place the food on the grill, and cook to the desired doneness.

4. You may need to adjust the heat setting during cooking. For searing, use high to medium heat. For most cooking, use medium to low heat.

5. For large 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.

6. When finished, allow the grill and drip trays to cool before cleaning them 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; this is normal. You can keep 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 meat and poultry.

To season the 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 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.

Before cooking, be sure the drip tray and liners are in place. Preheat the griddle for 15 minutes with the control knob set to the suggested temperature from the cooking chart. When the griddle is preheated, the HEATING light will turn off. Place the food on the griddle and cook to desired doneness. When properly seasoned, the griddle can be used without additional shortening, but it can be used for flavor. A light mist of non-stick vegetable spray applied to a cool griddle makes delicate foods easier to turn.

Your DCS RGS-364GD oven has three cooking modes:

• Convection Baking: Uses a fan at the back of the oven to circulate hot air continuously around the food. This heats and browns food more effectively, allowing most foods to be cooked at lower temperatures or in less time. It is suitable for appetizers, cookies, pies, breads, main dishes, roasts, poultry, and air-leavened foods like soufflés.

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

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

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

1. Keep the oven temperature the same as the recipe states and expect the food to 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 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 give the best results as the hot air can reach all sides of the food more easily.

For Regular Baking:

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

• Avoid opening the oven door “just to peek”; use the interior oven light to look through the window.

• 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 time suggested in the recipe.

For Convection Baking:

• Follow the first three recommendations above.

• Metal utensils give better results in convection than glass. If using glass, it is usually not necessary to lower the temperature an additional 25°F.

• Set a minute timer for less than the minimum time suggested in the recipe the first time you use it in convection mode. Note the new baking time on your recipe for future reference.

• Keep in mind that in many cases, standard bake yields superior results over convection, depending on the product.

CAUTION: Aluminum foil should never be used to cover oven racks or line the oven bottom. The trapped heat can damage the porcelain and prevent heated air from reaching the food.

To set the oven for broiling, turn the control knob clockwise to the “BROIL” setting. The broiler does not need to be preheated for most broiling. However, 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. You cannot use the broiler burner and the bake burner at the same time. Do not use the convection fan in the broil mode.

The oven can be used for slow cooking, dehydrating, warming plates, and defrosting foods.

• To keep food hot: Set the oven to the temperature suggested in the “Suggested Temperatures to Keep Food Hot” chart. To keep food moist, cover it 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 slow cook: 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, then 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 this appliance while 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 first.

1. Use the mildest cleaning procedure first. Some cleaners are harsher than others.

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 pads for cleaning.

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

Cooktop: Turn off all burners and allow the grates to cool before cleaning. If you wipe the cooktop while hot, use caution as a wet sponge can cause 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 wiped clean with hot soapy water. Mild abrasive cleansers can be used occasionally.

Burners: For proper lighting and performance, keep the burners clean. Ensure all knobs are in the OFF position. When cool, remove the grate. The burner cap and brass port ring can be 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. 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, and the locating pin on the bottom of the brass port ring is aligned with the locating notch on the simmer ring. Incorrect alignment will produce a dangerous flame and poor performance.

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

Drip Trays & Drain Tubes: Pull the tray forward to remove. Spills should be cleaned up as soon as possible to prevent “baked on” food soil. Clean the tube and tray once they are cool with hot soapy water. A soapy bottle brush can be used for the tube. Do not allow grease to accumulate in the tray as it can be a fire hazard.

Griddle: Clean the griddle of grease and food particles with a square-edged spatula while it is still hot. Once it has cooled to lukewarm, rub the surface lightly with vegetable oil and wipe with a heavy coarse cloth. For grease build-up, use one tablespoon of vinegar in a 1/2 cup of water and clean with a scouring cloth. If you use harsh cleaners like vinegar, scouring powder, or steel wool, the griddle must be re-seasoned. NEVER flood the hot griddle with cold water, as this could cause it to crack or warp.

Clean the grill immediately after cooking. Turn off the burner. Wear a barbecue mitt to protect your hand from steam and heat. Scrub the grill by dipping a brass bristle barbecue brush frequently into a bowl of water. The steam created will soften food particles and assist cleaning. Food particles will drop into the drip tray or the radiant tray. Be sure to clean the drain tube, drip tray, and liner after they have cooled.

Cleaning the Oven Interior:

Ensure the oven and door are cool. The porcelain enamel is acid resistant, but not acid proof, so acid foods (vinegar, rhubarb, etc.) should be wiped up and not allowed to bake on. Use mild cleaners like Bon-Ami or Soft Scrub on a damp sponge. For burned-on food, soak the spots with a cloth saturated with household ammonia for an hour or two with the door closed. Commercial oven cleaners can also be used; follow manufacturer’s directions and avoid spraying on the thermostat bulb or broiler burner.

Realigning the Oven Door:

If the door comes off track or is misaligned:

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, ensuring the hinges rest in the center of each door hinge roller.

5. With the oven door fully open, unlock the hinge latches. The door is now ready to close.

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) 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, 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:

• 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.