DCS RGS-486GD (01) PDF Document

If you smell gas, follow these safety instructions for your DCS RGS-486GD:

1. Do not try to light any appliance.

2. Do not touch any electrical switch; do not use any phone in your building.

3. Immediately call your gas supplier from a neighbor’s phone. Follow the gas supplier’s instructions.

4. If you cannot reach your gas supplier, call the fire department.

5. 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:

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.

4. 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-486GD, 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.

• 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. All other servicing should be referred to a qualified technician.

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

• 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.

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

• Do not touch hot surfaces such as burner grates, surrounding areas, or interior oven surfaces during or after use.

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

• Based on safety considerations, never use the oven or cooktop to warm or heat a room.

• For safety reasons and to avoid damage, never sit, stand, or lean on the oven door or cooking surface.

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

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

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

Please follow these important child safety rules:

• Children should not be left alone or unattended in an area where the appliance is in use. They should never be allowed to turn knobs, push buttons, sit, or stand on any part of the appliance.

• Children in walkers or crawling can be attracted to the round oven door handle and may grab it, which can result in injury or severe burns.

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

Before using your new DCS RGS-486GD, please follow these steps:

1. **Remove all packaging materials and labels.** Check that you have all the correct parts for your model, including grates, racks, griddle, grill racks, burner assemblies, etc.

2. **Burn off manufacturing oils.** One at a time, turn the oven and broiler burners on for 20 to 30 minutes each. This will burn off oils used by the factory and may produce an odor. Turn the oven burner on to 450° F and the broiler burner on to “BROIL”. Use the ventilator above your range during this process.

3. **Position oven racks.** Place the oven racks in their proper positions 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 facing 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 in, tip the front of the rack up slightly so the safety stops on the back of the rack clear the rack slides. These stops prevent the rack from sliding completely out of the oven.

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 remove it completely.

The sealed top burners have an infinite number of heat settings. To turn a burner on:

1. Push in on the control knob.

2. Turn it counterclockwise to the “LITE” position. You will hear an audible clicking sound from the electronic spark igniter.

3. 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 it 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 for a blown fuse or a tripped circuit breaker.

• If the igniter clicks but the burner does not light, check that the two-piece burner is put together correctly and the burner head assembly is aligned correctly.

• Ensure the manual gas shut-off valve is open. This is usually located where the gas line comes out of the wall.

• The burner ports and igniter must be kept clean for proper lighting.

If you are using propane gas, a slight pop or flash (“extinction pop”) may occur a few seconds after turning the burner off. this is normal.

The burner performance varies by location on the cooktop. The following table provides details for Natural (Nat) and LP gas.

*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.

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 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.

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

A cast iron, porcelain enamel wok ring is provided with your appliance. 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.

4. The bottom of the wok should be supported and retained by the ring’s vertical tabs.

For best performance on 305 & 485 models, use the wok on the center burner. On 36″ and 48″ models, it can be used on any surface burner. To clean the wok ring, you can place it in the dishwasher.

The two grill grates are reversible. Side A is ridged for foods like steak, allowing fat to run off. Side B provides more support for foods like fish.

Use of the Grill:

1. Ensure the drip tray and liners are in place. Turn the grill racks 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 food on the grill.

4. Cook to the desired doneness, adjusting the heat setting between HI and LO as needed. Large pieces of meat may need a lower heat setting after searing to cook through without burning.

5. 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.

Excessive Flare-Ups: Occasionally, grease drippings will ignite, creating minor puffs of flame. This is normal. To prevent flare-ups, trim excess fat from meats. If a flame becomes excessive, remove the food from the grill, lower the heat, and replace the food when the flare-up subsides. You can use a spray bottle with water to lightly spray a flare-up.

Before First Use or to Re-Season:

1. Clean the griddle 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) onto the center of the griddle. Rub the oil over the entire surface with 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 surface with a heavy cloth and apply a very thin layer of vegetable oil. The griddle is now ready.

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

Use of the Griddle:

1. Before cooking, ensure the drip tray and liners are in place.

2. Preheat the griddle for 15 minutes to the temperature suggested on the cooking chart. The HEATING light will turn off when preheated.

3. Place food on the griddle and cook to the desired doneness.

Your DCS RGS-486GD has two ovens with different cooking modes:

• Convection Baking (Right Oven): This mode uses a fan at the back of the oven to circulate hot air, which heats and browns food more effectively. This allows most foods to be cooked at lower temperatures or in less time. It is ideal for appetizers, breads, cookies, main dishes, pies, poultry, roasts, and air-leavened foods.

• Regular Baking (Both Ovens): This is standard baking with hot air and no fan, where heat moves by natural convection. The smaller left oven can be used for standard bake only, which is ideal for small amounts of food when you don’t want to heat the large oven.

• Broiling (Both Ovens): This mode 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 recipes to convection baking, you have two options:

1. Leave 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 length of time to cook.

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 hot air can reach all sides of the food more easily. Metal bakeware (aluminum, steel, cast iron) results in the fastest cooking time and best end product.

For Baking:

• Follow the recipe amounts, ingredients, and utensil size recommendations.

• Avoid opening 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.

• When using glass utensils, lower the temperature by 25°F.

• For two-rack baking, stagger utensils so one is not directly above the other to allow air to circulate freely.

For Broiling:

• Defrost food before starting to cook.

• For most broiling, preheating is not necessary. For increased browning or very thin food, preheat for 5 to 8 minutes.

• After half the total cooking time, turn the food over only once.

• Use the provided two-piece broil pan. The slotted grid allows grease to drip away from the intense heat, minimizing smoking.

• The oven door should be open during broiling to prevent the oven cavity from getting hot enough to cycle the broil element off, which would result in baked/roasted food instead of broiled.

CAUTION: Aluminum foil should never be used to cover oven racks or line the oven bottom. The trapped heat can damage the porcelain.

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

• Keep Food Hot: Set the oven to the temperatures suggested in the chart below. To keep food moist, cover it with aluminum foil or a lid.

• Slow Cooker: 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.

• Thaw Uncooked Food: Set the control knob to “warm”. Ensure food is tightly wrapped in foil. Cook immediately after thawing; do not refreeze.

• Thaw Cooked Food: Set the 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.

Always allow parts to cool before cleaning.

• Burner Grates: The heavy cast iron grates are matte porcelain enamel. When cool, they can be placed in the dishwasher or wiped clean with hot soapy water. For stubborn soil, a mild abrasive cleanser or soap-filled steel wool pad can be used occasionally.

• Burners: For proper lighting, burners must be kept clean. Remove the grate, then lift off the burner cap and brass port ring. Wash these parts in hot soapy water, rinse, and dry thoroughly. A bristle brush can be used to clean burner ports. If you disassemble the simmer ring, ensure the locating pins are properly aligned during reassembly for safe performance.

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

• Drip Trays & Drain Tubes: The drip trays are on rollers for easy removal. Clean the tray, liner, and drain tube with hot soapy water as soon as they are cool to prevent baked-on soil and fire hazards.

Griddle Cleaning:

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. If there is a grease build-up, use one tablespoon of vinegar in 1/2 cup of water and clean with a scouring cloth. If you use harsh cleaners, the griddle must be re-seasoned. NEVER flood the hot griddle with cold water, as this could cause it to crack or warp.

Grill Cleaning:

Clean the grill immediately after cooking. Turn off the burner. Wearing a barbecue mitt, scrub the grill by dipping a brass bristle barbecue brush frequently into a bowl of water. The steam created will soften food particles. Be sure to clean the drain tube, drip tray, and liner after they have cooled. The radiant tray and ceramic rods should be removed periodically (when cool) and shaken over a newspaper to remove ash and food particles.

Ensure the oven and door are cool before cleaning. They are porcelain enamel, which is acid-resistant but not acid-proof. Acid foods (vinegar, rhubarb, etc.) should be wiped up and not allowed to bake on.

• Mild Cleaning: Use mild cleaners like Bon-Ami, ammonia and water, or Soft Scrub applied with a damp sponge. Rub lightly, rinse, and dry.

• Burned-on Food: Soak spots with a cloth saturated with household ammonia for an hour or two with the door closed. The soil should then be easy to remove. Alternatively, a solution of 3 tablespoons ammonia in 1/2 cup of water may be placed in a warm (not hot) oven overnight to loosen spills.

• Stubborn Stains: A soap-filled steel wool pad can be used. Commercial oven cleaners can also be used on the oven interior, but follow manufacturer directions and avoid contact with the thermostat bulb or broiler burner.

• Oven Door Gasket: Use warm soapy water and rub softly, then blot dry. Do not remove or damage the mesh.

• Oven Door Realignment: If the door comes off track, open it fully, close the hinge latches, then gently lift the door up and partially out until it is evenly aligned. Slide it back into place, ensuring the hinges rest in the center of the door hinge rollers. With the door fully open, unlock the hinge latches.

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: If the bulb comes loose from its 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 because the electric glow igniter requires power.

To light the cooktop burners manually:

1. Turn the control knob for the desired burner to “LITE”.

2. Hold a lighted match to the port ring.

3. After the flame is burning all the way around the burner, adjust the flame to the desired setting.

You must light each burner separately each time you want to use it during a power outage.