DCS RGS-366 (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 use 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” leak check. Some leaks require a qualified technician.

• If a burner goes out and gas escapes, 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.

• Be aware that children in walkers or crawling can be attracted to the oven door handle, which can be dangerous.

• CAUTION: Do not store items of interest to children above or at the back of any appliance. Children could be seriously injured if they should climb onto the appliance to reach these items.

• Never store anything in the oven or on the cooktop.

• Do not use water on grease fires. Turn all burners OFF, then 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.

• For personal safety, wear proper apparel. Loose-fitting garments or hanging sleeves should never be worn while using this appliance.

• 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.

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

• Never leave the cooktop unattended when using high flame settings. Boil-overs may cause smoking and greasy spillovers may ignite.

• Only use suitable cookware such as glass, heat-proof glass-ceramic, ceramic, or earthenware on low or medium flame settings.

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

• The flame should only heat the bottom of the pan and 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.

• Hold the handle of the pan to prevent movement when stirring or turning food.

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

• Keep burner ports clean for proper lighting and performance.

• Do not use the grill for cooking excessively fatty meats or products which promote flare-ups.

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.

Before baking or broiling for the first time, you should burn off the manufacturing oils used by the factory. 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”. It is recommended to turn on the ventilator above your range while these burners are on, as there will be an odor.

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. 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”.

The burner specifications for the DCS RGS-366 are as follows:

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

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. 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.

To use the Wok Ring, 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 best performance, the ring and wok may be used on any surface burner. To clean the wok ring, place it in the dishwasher after use.

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 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.

Food cooked on the grill section achieves the same flavor as food cooked on an outdoor grill. The intense radiant heat from the ceramic rods caramelizes the fats and juices, giving it a barbecued flavor.

NOTE: This gas grill may cook slightly faster than you are used to, thus preheat and grilling times should be adjusted accordingly.

Before starting to cook, ensure the drip tray and liners are in place and the grill racks are turned to the desired side. Preheat the grill for 10 minutes with the control knob set on HI. Once preheated, turn the knob down to medium to low, place the food on the grill, and cook to the desired doneness. During cooking, you may need to adjust the heat setting between HI and LO. For proper searing and browning, the grill requires high to medium heat. For most cooking, you will use medium to low heat. With large pieces of meat or poultry, you may need to lower the heat to a low setting after searing to allow the food to cook through without burning. Do not leave the grill unattended while on. Clean the grill and drip trays after they have cooled down after each use.

NOTE: The longer you preheat the grill, the darker the grill marks.

Occasional grease drippings igniting and creating minor puffs of flame for a second or two is normal. You can keep a spray bottle with water to lightly spray the flare-up. If the 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 fat from meat, use lean hamburger, and remove fat from poultry. When turning meat, melted fat may drip and cause a flare-up; if this occurs, use a long-handled spatula to move the food to another area.

Follow these steps to season the griddle before first use or to re-season:

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 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. Be sure to cover the entire surface with the 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. If the griddle is not used for a period of time, re-season it occasionally.

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

Low-sided baking utensils give the best results as hot air can reach all sides of the food more easily. You can either leave the oven temperature the same as the recipe and cook for a shorter period, or lower the temperature by 25°F and the food will likely take the same amount of time. 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 the temperature, always check for doneness a minute or two before the minimum time stated in the recipe. It will be easier to convert recipes after you have used the convection feature a few times and understand how it bakes.

Baking:

• 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, as extra utensils can affect the food product and baking time.

• 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.

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.

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

• Read the basic information on convection before using the oven for the first time.

• Keep in mind that convection baking results vary by product type. In many cases, standard bake yields superior results over convection.

To get the best results when broiling:

• 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 (filet of fish, ham slices, etc.). Liver slices must be turned over.

• When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery as this type of glassware cannot withstand the intense heat of the broiler burner.

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.

To accurately determine the doneness of a thick steak or chop (1-1/2 inches thick or more), use a meat thermometer. Insert the point of the thermometer into the side of the meat to the center. Cook the first side to 90°F for rare meat or 100°F for medium to well done. Cook the second side to the desired temperature:

• Rare: 135°F to 140°F

• Medium: 150°F to 155°F

• Well done: 160°F to 165°F

If cooking pork, cook to 170°F. Always use both pieces of the two-piece broil pan. Do not cover the grid with aluminum foil, as the slotted grid allows grease to drip away from the broiler’s heat, minimizing smoking and spattering.

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

• To keep hot food at serving temperature, set the oven to the temperature suggested in the chart. Rare meat must be eaten when removed as it continues cooking.

• To keep food moist, cover it with aluminum foil or a lid.

• To dehydrate food, follow recipe suggestions.

• To warm plates, check with the dishware manufacturer for the recommended temperature.

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

• To thaw uncooked frozen food, set the 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.

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

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.

BURNER GRATES:

When lifting the grates, be careful as they are heavy. Place them on a protected surface. The grates are matte porcelain enamel over cast iron. When cool, they can be placed in the dishwasher or wiped clean with hot soapy water, then rinsed and dried. Occasional use of mild abrasive cleansers is okay, but vigorous or frequent use can harm the enamel.

BURNERS:

Ensure all burner knobs are in the OFF position and the burners are 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 the toothed burner ports if necessary. If the simmer ring ports remain clogged, you may need to disassemble it by removing the hex nut, cleaning it with hot soapy water and a soft brush, and then reassembling. After cleaning, it is crucial to properly align the locating pins on the simmer ring and brass port ring with their corresponding holes/notches to ensure proper function and safety.

Thoroughly clean the griddle of grease and food particles using a square-edged spatula while it is still hot. Once it has cooled to a lukewarm temperature, rub the surface lightly with vegetable oil (not corn oil). Wipe thoroughly 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. For heat discoloration, use a stainless steel cleaner. If food is cooked onto the griddle, use a griddle stone or griddle pan and screen cleaner. If you use hot soapy water, vinegar, scouring powder, steel wool, or metal scouring pads, you must re-season the griddle. Follow the directions on page 15 to re-season.

NEVER FLOOD THE HOT GRIDDLE WITH COLD WATER. This could cause the griddle to crack or warp.

OVEN AND DOOR INTERIOR CLEANING:

Ensure the oven and door are cool. They are porcelain enamel, which is acid-resistant but not acid-proof. Wipe up acid foods immediately. Use mild cleaners like Bon-Ami or Soft Scrub. For burned-on food, soak spots with a cloth saturated with household ammonia for an hour or two with the door closed. A solution of 3 tablespoons of ammonia in 1/2 cup of water can be placed in a warm oven overnight to loosen spills. For stubborn stains, a soap-filled steel wool pad can be used. Commercial oven cleaners can be used on the oven interior, but follow manufacturer’s directions and do not spray on the thermostat bulb or broiler burner.

DOOR REALIGNMENT:

If the oven door comes off track or is misaligned, open the door all the way. Close the hinge latches. Once locked, gently lift the door up and partially out until it is evenly aligned. Evenly slide the door back into place, ensuring the hinges rest in the center of each door hinge roller. With the 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) 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, 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 calling 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.