DCS RGS-485GD (01) PDF Document

If the information in the 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.

When using your DCS RGS-485GD, follow these basic safety precautions:

• 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, including grounding the appliance.

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

• If you smell gas, a leak check by a qualified service technician is necessary. Do not attempt a “do-it-yourself” procedure.

• 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 in the manual.

• Do not leave children unattended where the appliance is in use. Never allow them to turn knobs, sit, or stand on any part of the appliance.

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

• CAUTION: Do not store items of interest to children above or at the back of the appliance. Children could be seriously injured climbing on the appliance to reach these items.

• Never store anything in the oven or on the cooktop. Flammable materials can catch fire.

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

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

• 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.

• Never let flammable materials like clothing or pot holders contact any burner or grate until it has cooled.

• Use only dry pot holders; moist ones can cause steam burns. Do not use towels or bulky cloths.

• Wear proper apparel. Avoid loose-fitting garments or hanging sleeves. Some synthetic fabrics are highly flammable.

• 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.

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

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

• When using the oven, do not touch its interior surfaces, the area around the door, or the back trim.

• Never leave the cooktop unattended on high flame settings, as boil-overs can cause smoking or grease fires.

• Use only suitable cookware (glass-ceramic, ceramic, etc.) on low or medium flame settings as per manufacturer’s directions.

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

• Ensure 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 or the edge of the cooktop.

• Hold the pan handle to prevent movement when stirring.

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

• Keep burner ports clean for proper lighting and performance.

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

• Clean the cooktop with caution. Avoid steam burns by not using a wet sponge on a hot surface.

• Ensure all controls are off and the appliance is cool before using any aerosol cleaner on or around it.

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

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

• Do not rub, damage, or move the door gasket. Wash it with hot water only.

• Clean the ventilator hood and filters frequently to prevent grease accumulation.

• Turn the ventilator OFF in case of fire or when intentionally “flaming” spirits on the cooktop.

• 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.

WARNING: California Proposition 65-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. Check that you have all the required items for your specific model.

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

3. Place the oven racks in the proper position before turning on the oven. For correct rack position check your recipe. The most frequently used position is number 2. The rack positions are numbered from the bottom as in the floors of a building.

Do not use aluminum foil to cover the oven racks or to line the oven. Heat can be trapped beneath the foil; this can cause damage to the oven and the food may not cook correctly.

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.

The professional burners on your DCS RGS-485GD are designed for maximum cleanability and controllability. The large cap spreads the simmer heat to avoid concentrating heat in the center of the pan. The simmer flame is always on when the burner is in use. The burner should never be operated without the cap in place. All cooktop burners have electronic spark ignition, which eliminates the need for continuously burning pilots. If the flame is blown out, it will automatically relight.

For simmering, the large cap acts as a heat diffuser. Due to the high heat capacity of the burner and the mass of the cast iron grates, some foods may continue to cook from retained heat after the burner is turned off.

The burner specifications vary by location on the cooktop. The center burner (location #3) on the 485 model has a higher maximum BTU rating.

*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.

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 on “Before Calling For Service”. To light the burner manually during a power failure, see the “Power Failure” instructions.

For proper lighting and efficient performance, keep the burner ports and igniters clean. 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 requires adjustment by a technician. An orange flame may appear during initial use due to particles in the gas line or dust, but this will disappear with use.

The correct flame height depends on the cooking utensil and food. For safety, the flame must never extend beyond the bottom of the utensil or curl up its sides.

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

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. Once the gas has been ignited by the electronic spark igniter, turn the knob to the desired setting. The clicking 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.

For best results, professional cookware is recommended. If using regular cookware with plastic handles, be careful as the large professional burners can cause flames to go up the outside of the pan, potentially melting the handles.

A Wok Ring is provided with your DCS RGS-485GD. It is made of cast iron with a porcelain enamel finish. 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. The small protrusions on the bottom of the ring should straddle the grate fingers to prevent rotation.

For best performance on the RGS-485GD model, use the wok and ring on the center burner, which has the highest output.

The two grill grates on your DCS RGS-485GD 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, like steak or hamburger patties. The ridges are sloped towards the front of the grill, allowing fat to run down to the drip tray and away from the burner’s heat.

• Side B (Flatter): This side provides more support for delicate foods, such as fish.

Food cooked on the grill section achieves a barbecued flavor from the intense radiant heat of the ceramic rods caramelizing fats and juices. NOTE: This gas grill may cook slightly faster than you are used to, so preheat and grilling times should be adjusted accordingly.

1. Ensure the drip tray and liners are in place and the grill racks are turned to the desired side (ridged or flat).

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. Cook to the desired doneness, adjusting the heat setting between HI and LO as needed. Proper searing requires high to medium heat, while the rest of the cooking time will use medium to low heat.

5. For large pieces of meat or poultry, you may need to lower the heat setting after searing to allow the food to cook through without burning the outside.

6. Do not leave the grill unattended while on. After cooking, allow the grill and drip trays to cool before cleaning them.

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

Occasional grease drippings igniting and creating minor puffs of flame is normal when grilling. You can keep a spray bottle of 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 steaks and chops.

• Use lean hamburger.

• 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.

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.

Before starting to cook, ensure 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.

Your DCS RGS-485GD large oven can be used in three cooking modes. The smaller oven can be used in standard bake only.

• CONVECTION BAKING: This mode uses a fan at the back of the oven to circulate hot air continuously around the food. It heats and browns food more effectively, allowing for lower temperatures or shorter cooking times. It is ideal for uncovered, longer-cooking foods and for baking on multiple racks simultaneously. Suitable for appetizers, cookies, pies, breads, main dishes, roasts, poultry, and air-leavened foods like soufflés.

• REGULAR BAKING: This is baking 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 for one or two racks. Suitable for appetizers, pies, cakes, main dishes, breads, poultry, and roasts.

• BROIL: This mode uses intense infrared radiation from the broil burner at the top of the oven. It is used for cooking by radiant heat and does not require the convection fan. The oven is equipped with a special broil pan locator rack. Suitable for top browning casseroles/breads, appetizers, meats, poultry, and fish.

When converting recipes, low-sided baking utensils give the best results as hot air can circulate easily. You have two options for conversion:

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

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

When reducing the temperature, always check for doneness a minute or two before the minimum time stated in the recipe. If food is browned on the outside but not done in the center, lower the temperature another 25°F and add to the baking time. It will take a few uses to understand exactly how your recipes will convert to convection.

For all Baking:

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

• Avoid opening 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 baking results.

• If using glass utensils for regular baking, 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 not usually necessary to lower the temperature an additional 25°F.

• The first time you use a recipe in convection mode, set a timer for less than the minimum time suggested to monitor progress. Note the new baking time for future use.

• Keep in mind that convection baking results vary by product type. In some cases, standard bake may yield superior results.

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. To increase browning or for very thin food, you can preheat the broiler for 5 to 8 minutes.

To get the best results:

• Defrost food before starting to cook.

• Set a timer for the minimum time to check the food. Steaks should be at least one inch thick for a rare doneness.

• Turn the food over only once, after half the total cooking time. Thin foods like fish filets or ham slices do not need to be turned over.

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

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 hot: Set the oven to the suggested temperature. 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. 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 only enough to handle, then cook immediately. Do not refreeze.

• To thaw frozen cooked food: Set the 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.

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 mildest procedure first.

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, plastic non-metal or steel wool soap pads (with soap still in them) as recommended.

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

COOKTOP: Turn off all burners and allow grates to cool before cleaning. If wiping while hot, do so carefully with a wet sponge or cloth to avoid 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. For tougher soil, mild abrasive cleansers or a soap-filled steel wool pad can be used occasionally. The porcelain may pop off the edges of the grates due to temperature changes; this is normal and does not affect performance.

BURNERS: For proper lighting, keep the burners clean. Clean them if they don’t light, if there has been a severe boil-over, or if the flame isn’t blue. Ensure knobs are in the OFF position. When cool, remove the grate. The burner cap and brass port ring lift off easily. Wash these parts in hot soapy water, rinse, and dry. Use a bristle brush to clean burner ports if necessary. If the simmer ring needs disassembly for deep cleaning, remove the hex nut, clean with hot soapy water and a soft brush, then re-assemble. It is critical that the locating pin on the simmer ring aligns with the hole in the base, and the locating pin on the brass port ring aligns with the notch on the simmer ring. Incorrect alignment will cause a dangerous flame and poor performance.

Thoroughly clean the griddle of grease and food particles with a square-edged spatula while it is still hot. Once cooled to a lukewarm temperature, rub the surface lightly with vegetable oil (not corn oil) and wipe with a heavy coarse cloth to remove residue.

For grease build-up, use one tablespoon of vinegar in 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 a griddle pan and screen cleaner.

After cleaning with hot soapy water, vinegar, scouring powder, steel wool, or metal pads, the griddle must be re-seasoned. Follow the directions on page 15 of the manual to re-season.

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. 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 softens food particles and helps the cleaning process. 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. The radiant tray and radiants should be removed periodically (when cool) and shaken over newspaper to dispose of ash and debris.

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 (Lock position).

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 ensure the hinges rest in the center of each door hinge roller.

5. With the oven door fully open, unlock the hinge latches (Un-Lock position) and the door is ready to close again.

Ensure the oven and door are cool before cleaning. They are porcelain enamel, which is acid-resistant but not acid-proof. Wipe up acid foods (vinegar, rhubarb, citrus juices, milk) immediately.

• For mild cleaning: Use mild cleaners like Bon-Ami, ammonia and water, or Soft Scrub. 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. Commercial oven cleaners can also be used on the oven interior, but they are corrosive to the thermostat bulb and broiler burner, so do not spray or wipe them onto those parts.

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, check the following:

• Is the circuit breaker tripped or the fuse blown?

• Is there a power outage in the area?

• 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.