DCS RGS-364GL (01) PDF Document

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.

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 servicing by a qualified technician.

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

• If a burner goes out and gas escapes, open a window or door to air out the room before attempting to use the appliance again.

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

• Do not leave children unattended near the appliance. 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 use water on grease fires. Smother the fire with baking soda or use a dry chemical or foam-type fire extinguisher.

• Use only dry pot holders. Do not let them touch hot burners or grates.

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

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

• Do not use the oven or cooktop to warm or heat a room.

• Be cautious when cleaning. Do not use a wet sponge on a hot cooktop to avoid steam burns.

After removing all packaging, check that you have the following items:

COOKTOP:

• Grill racks, 2 pieces

• Radiant tray – to hold ceramic rods for the grill

• One removable drip tray (grill models have drip tray liners for catching grease)

27″ & 24″ OVEN:

• Two removable side rails

• One two-piece broil pan

• Three oven racks

To burn off manufacturing oils, follow these steps:

1. One at a time, turn the oven and broiler burners on for 20 to 30 minutes each.

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

3. Turn on the ventilator above your range while these burners are on, as there will be an odor.

Also, 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.

BURNERS: The professional burners are designed for maximum cleanability and controllability. The large cap spreads simmer heat to avoid concentration in the center of the pan. The simmer flame is always on when the burner is in use. Never operate a burner if the cap is not in place. All cooktop burners have electronic spark ignition and will automatically relight if the flame is blown out.

SIMMERING: The cooktop has exceptionally low simmering capabilities. The large cap acts as a heat diffuser. Due to the high heat capacity of the cast iron burner grates, some foods may continue to cook from retained heat after the burner is turned off. If a draft or boil-over extinguishes the simmer flame, it will relight automatically.

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, refer to the “Before Calling For Service” section. 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. & 14,000Btu/hr for LP.

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.

Keep the burner ports and igniters clean for proper lighting and performance. The burner flame should burn completely around the burner with no excessive noise or lifting. The flame should be blue and stable with no yellow tips. An improper air-gas mixture may cause a burner flutter or yellow-tipped flame, which requires adjustment by a technician. An initial orange flame from particles in the gas line or dust will disappear with use.

FLAME HEIGHT: The correct flame height depends on the cooking utensil’s size and material, and the food type. For safety, the flame must never extend beyond the bottom of the utensil or curl up its sides. Use medium to low flame for slow-heating utensils like glass-ceramic.

SEALED TOP BURNERS: Keep the sealed top burners and igniters clean. To turn a burner on, push in the control knob and turn it counterclockwise to the “LITE” position. You will hear a clicking sound. Once the gas ignites, turn the knob to your desired setting. The clicking should stop. CAUTION: Always stop at the “LITE” position before turning to a cooking setting. Turning beyond “LITE” without ignition could cause a burst of flame when the burner lights.

For best results, professional cookware is recommended. This can be found at finer department stores, specialty cooking shops, or restaurant supply stores. If using regular cookware, be careful with plastic handles, as the large professional burners can cause flames to go up the outside of the pan and melt or bubble the handles.

The provided cast iron wok ring can be used with the DCS model CW wok and most commercial woks. 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. Ensure the small protrusions on the bottom surface of the ring straddle the grate fingers to prevent rotation.

The bottom of the wok should be supported by the ring’s vertical tabs. On 36″ and 48″ models, the wok ring may be used on any surface burner. To clean, place it in the dishwasher or soak to remove stubborn food deposits.

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

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

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

Food cooked on the grill achieves a barbecued flavor from the intense radiant heat from the ceramic rods caramelizing fats and juices. Note that this gas grill may cook slightly faster than you are used to, so adjust preheat and grilling times accordingly.

1. 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 or low, and place the food on the grill.

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

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

6. For large pieces of meat or poultry, you may need to turn the heat to low after searing 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, minor puffs of flame from grease drippings are normal. You can keep a spray bottle with water handy to lightly spray a flare-up. If a flame becomes excessive, remove the food from the grill, lower the heat setting, and replace the food when the flare-up subsides. To prevent flare-ups, trim excess fat from meats, use lean hamburger, and remove fat from poultry. When turning meat, melted fat may drip and cause a flare-up; if this happens, use a long-handled spatula to move the food to another area.

Your oven can be used in 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 for lower temperatures or shorter cooking times. It’s ideal for cooking on multiple racks at once.

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

• Broil: Cooks with intense infrared radiation from the broil burner at the top of the oven. It is not necessary to use the convection fan in this mode.

When converting recipes, you have two options:

1. Keep the oven temperature the same as the recipe and cook the food for a shorter period.

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

If you find food is browned on the outside but not done in the center, lower the temperature another 25°F and add to the baking time. When reducing 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.

First, decide if you will use BAKE or CONVECTION BAKE.

• For regular Bake: Simply turn the control knob to the temperature specified in your recipe.

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

Preheating takes about 10 to 15 minutes. It is usually necessary for foods baked at high temperatures for a short time, like drop cookies. The oven heating light will turn off when the oven has reached the set temperature.

For all 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 performance.

• 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 than glass. If using glass, it is usually not necessary to lower the temperature an additional 25°F.

• The first time you use a convection recipe, set a timer for less than the minimum suggested time and note the new baking time for future reference.

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. For best results, defrost food before starting to cook. Keep the door open during broiling to prevent the oven cavity from getting hot enough to cycle the broil element off, which can result in food tasting 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 broil mode.

The oven can be used for several low-temperature applications:

• To keep hot 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 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 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 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, as it is the mildest procedure.

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

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

COOKTOP: Turn off all burners and allow grates to cool. If wiping the cooktop while hot, be careful 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. Porcelain may pop off the edge of the grates due to temperature changes; this is not a concern, but be careful of sharp edges.

BURNERS: With all knobs off and burners 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. Use a bristle brush to clean burner ports if needed. If you must disassemble the Simmer Ring, remove the hex nut, clean with soapy water and a soft brush, and dry. When reassembling, it is critical to align the locating pin on the simmer ring with the hole in the base, and the locating pin on the brass port ring with the locating notch on the simmer ring. Incorrect alignment will cause a dangerous flame and poor performance.

GRILL: Clean immediately after cooking. Turn off the burner. Wear a barbecue mitt to protect your hand. Scrub the grill by dipping a brass bristle barbecue brush frequently into a bowl of water. The steam created helps soften and remove food particles. Be sure to clean the drain tube, drip tray, and liner after they have cooled. The radiant tray and radiants should be removed periodically (when cool) and shaken over a newspaper to dispose of debris.

CONTROL KNOBS: These are plastic and can be cleaned in hot, soapy water. To remove a knob, grasp it and pull it straight back. Wash, do not soak. Rinse and dry thoroughly. Ensure you replace knobs on the correct gas valve.

Ensure the oven and door are cool. They are porcelain enamel, which is acid-resistant but not acid-proof. Wipe up acid foods like vinegar or milk immediately.

• For general cleaning, use mild cleaners like Bon-Ami or Soft Scrub, or ammonia and water. Apply with a damp sponge, rub lightly, rinse, and dry.

• For burned-on food, soak spots with a cloth saturated with household ammonia for an hour or two with the door closed. Alternatively, place a solution of 3 tablespoons ammonia in 1/2 cup of water in a warm (not hot) oven overnight to loosen spills.

• For stubborn stains, a soap-filled steel wool pad can be used occasionally.

• Commercial oven cleaners can be used on the oven interior. Follow manufacturer’s directions. Do not spray or wipe these cleaners on the oven thermostat bulb or broiler burner.

To realign the door, follow this procedure:

1. Open the door all the way.

2. Close the hinge latches on both hinges.

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

4. Evenly slide the door back into place, checking 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.

OVEN RACKS AND RACK SUPPORTS: These are chrome-plated steel. Use chrome cleaners like Soft Scrub or powdered cleaners like Bon-Ami. For tough soil, use a dampened soap-filled steel wool pad. Harsh commercial oven cleaners can also be used on the racks, but test on a small area first as they may cause darkening. After cleaning, if racks don’t slide easily, rub a small amount of cooking oil on a paper towel over the side rails.

BACKGUARD, FRAME, SIDES, DOOR EXTERIOR, HEAT DEFLECTOR: These parts are stainless steel. Use the mildest procedure first: hot soapy water, rinse, and dry. For tougher soil, use a general kitchen cleaner or a stainless steel cleaner. Always scrub lightly in the direction of the grain. Do not use a steel wool pad. To touch up scratches, sand very lightly with dry 100 grit emery paper in the direction of the grain. Finish with a stainless steel polish.

DOOR GASKET: Use warm soapy water and rub softly, then blot dry with a cloth. Do not rub, remove, or damage the mesh.

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.

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, check these items:

• 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.