DCS RGS-486GL (01) PDF Document

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.

2. If the flames do not go out immediately, evacuate and call the fire department.

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

4. 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.

If a burner goes out and gas escapes, open a window or a door to let the room air out. Do not attempt to use the appliance until the gas has had time to dissipate.

Please follow these basic safety precautions when using your appliance:

• Read the Use and Care Manual thoroughly before use.

• Ensure proper installation and servicing 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.

• Do not leave children unattended near the appliance.

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

• Never store flammable materials in the oven or on the cooktop.

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

• Use only dry pot holders; moist pot holders on hot surfaces can cause steam burns.

• 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, as it can be a fire hazard and damage the appliance.

• WARNING: This appliance is for cooking. Based on safety considerations, never use the oven or cooktop to warm or heat a room.

• Do not touch hot surfaces. Areas adjacent to burners, and oven interior/exterior surfaces can become hot enough to cause burns.

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

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.

Check that you have the following items for your DCS RGS-486GL:

COOKTOP:

• Grill racks, 2 pieces

• Radiant tray – to hold ceramic rods for 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

12″ OVEN:

• Two oven racks

• Two removable side rails

Before first use, you need to burn off the manufacturing oils used by the factory. There will be an odor, so turn on the ventilator above your range.

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.

3. Turn the broiler burner on to “BROIL”.

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.

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.

*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.

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 “Before Calling For Service” section.

To light the burner manually during a power failure, see the “Power Failure” instructions.

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.

To turn a cooktop burner on:

1. Push in on the control knob and turn it counterclockwise to the “LITE” position. An audible clicking sound will be heard.

2. When the gas has been ignited by the electronic spark igniter, turn the knob to the desired setting (HI to 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 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.

BURNER FLAME CHARACTERISTICS

It is necessary to 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 in color and stable with no yellow tips. An improper air-gas mixture may cause a burner flutter or a yellow-tipped flame, which should be adjusted by a technician. An orange flame may appear during initial use due to particles in the gas line but will disappear with use.

FLAME HEIGHT

The correct flame height depends on the cookware and food. Follow these rules:

• 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.

• Use a medium to low flame for utensils that conduct heat slowly, like glass-ceramic.

• A slightly larger flame can be used when cooking with a large amount of liquid.

A cast iron Wok Ring with a porcelain enamel finish is provided. To use the ring:

1. Place it 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 during cooking.

4. 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, place it in the dishwasher or soak to remove stubborn food deposits.

The two grill grates are reversible and made of durable porcelain-enameled cast iron. Place the side with the two grooved tabs towards the rear of the cooktop.

• 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 (Support): Designed for foods that need more support while cooking, 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: This gas grill may cook slightly faster than you are used to, thus preheat and grilling times should be adjusted accordingly.

USE OF THE GRILL

1. Before cooking, 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 to low, place the food on the grill, and cook to the desired doneness.

4. Adjust the heat setting between HI and LO as needed. Use high to medium heat for searing and browning, and medium to low heat for the rest of the cooking time.

5. For large pieces of meat, you may need to turn the heat to low after searing to cook through without burning the outside.

6. Do not leave the grill unattended while on. Clean the grill and drip trays after each use once they have cooled.

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

EXCESSIVE FLARE UPS AND FLAMING

Minor puffs of flame from grease drippings are normal. If a flame becomes excessive, remove the food from the grill and lower the heat setting. To prevent flare-ups, trim excess fat from meat and poultry. A spray bottle with water can be used to lightly spray minor flare-ups. If a flare-up occurs when turning meat, use a long-handled spatula to move the food to another area.

Before using the griddle for the first time or to re-season it, follow these steps:

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 (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 with a heavy cloth and 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 cooking, preheat the griddle for 15 minutes at the suggested temperature. When the HEATING light turns off, the griddle is preheated. Place food on the griddle and cook to 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 large oven can be used in three cooking modes: convection bake, regular bake, or broil. The smaller oven can be used in standard bake only.

• CONVECTION BAKING: Uses a fan 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’s ideal for appetizers, breads, cookies, main dishes, pies, poultry, roasts, and air-leavened foods.

• REGULAR BAKING: Bakes with hot air using natural convection (no fan). This is the standard baking mode for one or two racks. It’s suitable for appetizers, pies, cakes, main dishes, breads, poultry, desserts, and roasts.

• BROIL: Cooks by intense infrared radiation from the broil burner at the top of the oven. It is not necessary to use the convection fan in broil mode. It’s suitable for top browning casseroles/breads, appetizers, meats, poultry, and fish.

When converting recipes to convection baking, low-sided baking utensils give the best results as the hot air can reach all sides of the food more easily.

• You can leave the oven temperature the same as the recipe and cook the food for a shorter time.

• Alternatively, you can lower the temperature by 25°F, and the food will likely take the same amount of time to cook.

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. When reducing the temperature, always check for doneness a minute or two before the minimum time stated in the recipe. It will take a few uses to understand how convection works with your recipes.

BAKING TIPS:

• Follow recipe amounts and ingredients precisely.

• 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.

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

• Use a minute timer set for the minimum time suggested in the recipe.

CONVECTION BAKING TIPS:

• Follow the first three baking 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.

• Set a timer 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.

BROILING TIPS:

• 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 do not need to be turned.

• 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, producing baked/roasted food instead of broiled.

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

• Keep food warm: Set the oven to the temperature suggested in the chart. To keep food moist, it must be covered with aluminum foil or a lid. Rare meat will continue cooking from its own heat.

• Dehydrate food: Follow suggestions in a recipe.

• Warm plates: Check with the dishware manufacturer for the recommended temperature.

• Slow cook: Set the oven control knob to 225°F. Place the food in a pan with a tight-fitting lid.

• Thaw uncooked frozen food: Set the oven control knob to “warm.” Ensure food is tightly wrapped in foil. Thaw just enough to handle, then cook immediately. Do not refreeze.

• Thaw cooked frozen 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

The heavy, matte porcelain enamel grates are durable. When cool, they can be placed in a dishwasher or cleaned on the cooktop with hot soapy water, then rinsed and dried. Mild abrasive cleansers (like Bon-Ami® or Soft Scrub®) or a soap-filled steel wool pad can be used occasionally. Vigorous use can harm the enamel. It’s normal for porcelain to pop off the edges of the grates due to temperature changes; this does not affect performance.

BURNERS

Keep burners clean for proper lighting and performance. Clean them if they don’t light, after a severe boil-over, or if the flame isn’t blue. Ensure all knobs are in the OFF position before cleaning.

1. When cool, remove the grate. The burner cap and brass port ring can be lifted off.

2. Wash these parts in hot soapy water, rinse, and dry thoroughly.

3. Use a bristle brush to clean clogged burner ports if necessary.

4. Disassembly of the Simmer Ring is not recommended unless ports remain clogged. If needed, remove the hex nut, clean the ring with hot soapy water and a soft brush, and reassemble.

5. After cleaning, ensure 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.

GRILL

Clean the grill 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 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 newspaper to remove debris.

GRIDDLE

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

NEVER FLOOD THE HOT GRIDDLE WITH COLD WATER. This could cause the griddle to crack or warp. If you use harsh cleaning methods (vinegar, scouring powder, steel wool), the griddle must be re-seasoned.

OVEN AND DOOR INTERIOR

Clean when the oven is cool. The porcelain enamel is acid-resistant but not acid-proof. Wipe up acid foods like vinegar or citric juices 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 soap-filled steel wool pad can be used for stubborn stains. Commercial oven cleaners (like Easy Off®) can be used, but they are corrosive to the thermostat bulb and broiler burner. Do not let cleaner touch these parts.

OVEN RACKS AND RACK SUPPORTS

Clean chrome-plated racks and supports with chrome cleaners (like Soft Scrub) or powdered cleaners (like Bon-Ami). Harsh commercial oven cleaners can also be used on the racks but may cause darkening. Test on a small area first. After cleaning, if racks do not slide easily, rub a small amount of cooking oil on a paper towel over the side rails.

DOOR GASKET

Use warm soapy water and rub softly. Blot dry with a cloth. Do not rub, remove, or damage the mesh.

If the oven door comes off track or becomes misaligned, follow this procedure:

1. Open the door all the way.

2. Close the hinge latches on both hinges.

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 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.

To replace the light bulb:

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, check these points:

• 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.