DCS RGS-484GG (01) PDF Document

To reduce the risk of injury to persons 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. If the flames do not go out immediately, evacuate and call the fire department.

2. Never pick up a flaming pan – you may be burned.

3. 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 grounding by a qualified technician.

• Know the location of the gas supply shut-off valve.

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

• Never leave children unattended near the appliance.

• CAUTION: 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.

• Do not hang articles from the appliance or place anything against the oven.

• Keep curtains away from cooktop burners.

• Do not use water on grease fires. Smother the fire and use a proper fire extinguisher.

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

• Wear proper apparel; avoid loose-fitting garments or hanging sleeves.

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

• WARNING: This appliance is for cooking. Never use the oven or cooktop to warm or heat a room.

• Do not touch hot surfaces like burner grates, surrounding areas, or interior oven surfaces.

• Never leave the cooktop unattended on high flame settings.

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

• Keep burner ports clean for proper lighting and performance.

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

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

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

• Use care when opening the oven door to let hot air or steam escape.

• Do not rub, damage, or move the door gasket.

• Clean ventilator hoods and filters frequently.

1. Remove all packaging materials and labels from your appliance. Ensure you have the following items for the cooktop:

• Griddle

• Grill racks, 2 pieces

• Radiant tray – to hold ceramic rods for grill

• One removable drip tray (griddle and grill models have drip tray liners)

For the 27″ & 24″ Oven:

• Two removable side rails

• One two-piece broil pan

• Three oven racks

For the 12″ Oven:

• Two oven racks

• Two removable side rails

2. Before baking or broiling, perform a burn-off. One at a time, turn the oven and broiler burners on for 20 to 30 minutes each. This burns off manufacturing oils. Turn the oven burner on to 450° F and the broiler burner on to “BROIL”. Turn on the ventilator above your range as there will be an odor.

3. Place the oven racks in the proper position before turning on the oven. The rack positions are numbered from the bottom up. Position 2 is the most frequently used.

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.

The sealed top burners must be kept clean. The cooktop burners have an infinite number of heat settings between HI and LO.

1. To turn a 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.

2. When the gas has been ignited, 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 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.

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, see the troubleshooting section. To light the burner manually during a power failure, turn the control knob to “LITE” and hold a lighted match to the port ring.

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

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

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.

Burner Efficiency and Flame Characteristics:

Keep the burner ports and igniters clean for proper lighting and performance. The 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 yellow-tipped flame, which should be adjusted by a technician.

Flame Height:

The correct flame height depends on the cooking utensil size, material, and the type of food.

• For safety, the flame must never extend beyond the bottom of the cooking utensil. Never allow flames to curl up the side of the pan.

• For utensils that conduct heat slowly (like glass-ceramic), use a medium to low flame.

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

1. To use the ring, place it 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.

For best performance on 305 & 485 model ranges, the ring and wok should be used on the center burner, as it has the highest output. On 36″ and 48″ ranges and cooktops, the ring and wok may be used on any surface burner. To clean the wok ring, place it in the dishwasher after use or soak to loosen stubborn food deposits.

The two grill grates are reversible and made of porcelain enameled cast iron.

• Side A (Ridged): Use 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): Designed for foods that need more support while cooking, such as fish.

Using the Grill:

1. Before cooking, be sure 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, and place the food on the grill.

4. Adjust the heat setting as needed during cooking. For proper searing, the grill requires high to medium heat. For most cooking, you will use medium to low heat.

5. For large pieces of meat, 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. They should be cleaned after each use.

NOTE: This gas grill may cook slightly faster than you are used to; preheat and grilling times should be adjusted accordingly. 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, lower the heat setting, and replace the food when the flare-up subsides.

To prevent flare-ups:

• Trim excess fat from around the edges of steaks and chops.

• Use lean hamburger.

• Remove the fat from poultry.

When turning meat, melted fat may drop and create a flare-up. If this happens, use a long-handled spatula to move the food to another area.

Follow these steps to season your stainless steel 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 of 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 with 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.

Before starting to cook, be sure the drip tray and liners are in place. Preheat the griddle for 15 minutes with the control knob set to the temperature suggested on the cooking chart. When the griddle is preheated, the HEATING light will turn off. Place the food on the griddle and cook to the desired doneness.

NOTE: When the griddle is properly seasoned it can be used without any additional shortening. However, it can be used for flavor. A light mist of non-stick vegetable spray, applied before cooking to a cool griddle, makes delicate foods easier to turn.

Griddle Cooking Chart

Your large new oven can be used in three cooking modes: convection bake, regular bake, or broil. The smaller oven on the left side can be used in standard bake only.

• Convection Baking: Uses a fan at the back of the oven to circulate hot air in a continuous pattern 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 ideal for multi-rack baking (up to 3 racks). Suitable for appetizers, cookies, pies, breads, main dishes, poultry, roasts, and air-leavened foods like angel food cake and soufflés.

• Regular Baking: Baking with hot air from natural convection (no fan). This is the standard baking mode you may be used to for baking on one or two racks. Suitable for appetizers, pies, cakes, main dishes, breads, poultry, desserts, and oven meals.

• Broil: Cooking by intense infrared radiation from the broil burner at the top of the oven. The convection fan is not used in this mode. Suitable for top browning casseroles and breads, as well as cooking appetizers, meats, poultry, and fish.

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 of time.

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

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

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 (on the control panel) and turn the control knob to the temperature desired.

On two-oven models like the DCS RGS-484GG, the oven on the left side can be used for regular bake only; simply turn its control knob to the temperature desired.

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

For Regular Baking:

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

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

• 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 than glass. If you use glass, it’s 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 on your recipe for future reference.

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

CAUTION: 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.

Setting the Oven for Broiling:

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.

To Get the Best Results:

• 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.

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 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 the oven 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”. The food should be 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 it is hot.

1. Use the mildest cleaning procedure first. Some cleaners are harsher than others. Always try cleaning with hot soapy water, rinsing, drying, and buffing with a soft cloth 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 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 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 may be placed in the dishwasher or wiped clean with hot soapy water. Mild abrasive cleansers can be used occasionally but may harm the enamel if used too often. The porcelain may pop off the edge of the grates due to rapid temperature change; this is not a concern and the cast iron will darken to blend in.

Burners:

For proper lighting and performance, keep the burners clean. Be certain all burner 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 burner ports. If necessary to disassemble the simmer ring, remove the hex nut, clean with hot soapy water and a soft brush, then re-assemble. After cleaning, it is crucial to properly align the locating pins on the simmer ring and brass port ring with the corresponding holes and notches. Incorrect alignment will produce a dangerous flame and poor performance.

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 to remove any remaining residue.

For a 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 for heat stains. If food soil is cooked onto the griddle, use a griddle stone or a griddle pan and screen cleaner following the manufacturer’s directions.

If you use hot soapy water, vinegar, scouring powder, steel wool, or metal scouring pads to clean the griddle, it must be re-seasoned.

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

Clean the grill immediately after cooking. Turn off the burner. To protect your hand from steam and heat, wear a barbecue mitt. Scrub the grill by dipping a brass bristle barbecue brush frequently into a bowl of water. The steam created softens food particles and assists cleaning. Food particles will drop into the drip tray or radiant tray. 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:

The plastic knobs can be cleaned in hot, soapy water. To remove, grasp the knob and pull it straight back. Wash, do not soak. Rinse and dry thoroughly. Replace knobs on the correct gas valve.

Oven and Door Interior:

Be sure the oven and door are cool. They are porcelain enamel. Clean up acid foods (vinegar, rhubarb, etc.) promptly. 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 ammonia in a 1/2 cup of water may 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 also be used; follow manufacturer’s directions and avoid spraying the thermostat bulb or broiler burner.

If the oven door becomes misaligned:

1. Open the door all the way.

2. Close the hinge latches.

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

4. Evenly slide the door back into place and check that 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.

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.