DCS RGS-366 Gas Range Owner's Manual

A MESSAGE TO OUR CUSTOMERS

Thank you for selecting this DCSProfessional Gas Range or Professional Cooktop. Because of this appliance's

unique features we have developed this Use and Care Guide. tt contains

valuable information on how to

properly operate and maintain your new appliance for years of safe and enjoyable cooking.

To help serve you better, please fill out and submit your Ownership

Registration Card by visiting our website

at www.dcsappfiances.com and selecting "Customer Service"on the home page and then select"Ownership

Registration"or

submit the enclosed Ownership

Registration

Card to the address below. In addition,

keep

this guide handy, as it will help answer questions that may arise as you use your new appliance.

For your convenience, product questions

can be answered by a DCS Customer Service Representative

by phone: 1-888-281-5698,

Fax: 714-372-7004, email: supportC_dcsappliances.com, or by mail:

DCS

Attention: Customer Service

5800 Skylab Road

Huntington Beach, CA 92647

WARNING

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.

PRECAUTION

Do not store or use gasoline or other flammable vapors

and

liquids in the vidnity

of this or any other appliance.

FOR YOUR SAFETY

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 upplier's instructions.

[] If you cannot

reach your gas supplie_

carl the fire department.

[] Installation

and service must be performed by a qualified installe_ service agency

or the gas supplier

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

TABLE OF CONTENTS

MODEL IDENTIFICATION .........................................................................................................................................

BEFORE USING YOUR APPLIANCE ...................................................................................................................

Burner Use ...........................................................................

Burner Efficiency and Fhme Characteristics ............................................

lO

11

GRIDDLE USE ...............................................................................................................................................................

Convection Baking ...................................................................

Regular Baking .......................................................................

Broiling ..............................................................................

Converting Recipes to Convection Baking ..............................................

Preheating ...........................................................................

Setting Oven for Baking ...............................................................

Baking ............................................................................

Broiling-Oven ........................................................................

Broiling-Use of Meat Thermometer ....................................................

Slow Cooking / Low Temperature Cooking .............................................

18

18

19-20

20

17

17

17

18

21

21

CARE AND MAINTENANCE ...............................................................................................................................

Cleaning Range, Cooktop and Burners ..............................................

Oven and Door interior ...............................................................

Oven Light Buib Rephcement .........................................................

22-23

25

27

WARRANTY ..........................................................................................................................................................................

SAFETY PRACTICES AND PRECAUTIONS

When properly cared for, your new DCS Appliance is designed to be a safe, re[hb[e cooking app[hnce.

When using this restaurant caliber app[hnce, use it with extreme care, as this type of appliance provides intense heat and can increase the accident potential Basic safety precautions must be followed when using kitchen app[hnces, including the following:

[] Read this Use and Care Manual thoroughly before using your new app[hnce.

This wiN[ help to reduce the risk of fire, e[ectdc shock, or injury to persons.

[] Begin by insuring proper instaHHation and servicing. Follow the installation instructions which came with this appliance.

Be sure to have a qualified technician install and ground this appliance before using.

[] Have the installer show you where the gas supply shut off valve is located so you wi[[ know how and where to turn off the gas to the appliance.

[] If you smell gas, the installer may not have done a properjob of checking for leaks. You can have a small leak and therefore a faint gas smell if the connections are not completely tight.

Finding a gas leak is not a "do-it-yourseff" procedure.

Some leaks can only be found with the burner control in the ON position; for your protection it must be done by a qualified service technician.

[] If by some chance 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.

Follow the instructions on page 1,"For Your Safetyif You Smell Gas'.'

[] This appliance has been factory assembled for natural or LP gas. It should be correctly adjusted from the factory for the type of gas that is used.

[] Do not repair or replace any part of this appliance unless it is specifically recommended in this manual A[[ other servicing should be referred to a qualified technician.

[] Children should not be Heft alone or unattended in an area where appliances are in use. They should never be allowed to turn knobs, push buttons, sit or stand on any part of an appliance.

[] Children in walkers, or children crawling can be attracted to the round oven door handle and may grab and open the oven door. This can result in injury from the door being pulled open on a child, or severe burns if the oven is in use and hot.

CAUTION:

Do not store items of interest to children above or at the back of any appfiance.

Children

coMd be seriously injured

if they should

climb onto

the appfiance

to

reach these items,

[] Never store anything in the oven or on the cooktop.

Flammable materials can catch fire, plastic items may melt or ignite and other types of items could be ruined.

[] Do not hang articles from any part of the appliance or place anything against the oven.

Some fabrics are quite fiammab[e and may catch on fire.

[] ff the appliance is near a window be certain the curtains do not Now over or near the cooktop burners; they could catch on fire.

[] Do not use water on grease fires. Turn a[[ burners OFF, then smother fire with baking soda or use a dry chemical or foam-type fire extinguisher.

[] Never let clothing, pot holders, or other fiammab[e materials come in contact with, or get too dose to, any burner or burner grate until it has cooled.

Fabric may ignite and result in persona[ injury.

[] Be certain to use only dry pot holders: moist or damp pot holders on hot surfaces may cause burns from steam. Do not use a towel or other bulky cloth in place of pot holders.

Do not let pot holders touch hot burners, or burner grates.

SAFETY PRACTICE AND PRECAUTIONS

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

Some synthetic fabrics are highly flammable and should not be worn while cooking.

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

Using a foil liner could result in a fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil is an excellent heat insulator and heat will be trapped underneath it. This trapped heat can upset the cooking performance and can damage the finish of the oven or the cooktop parts.

WARNING:

This appliance is for cooking.

Based on safety considerations,

never use the

oven or cooktop

to warm or heat a room.

Also, such use can damage

the

cooktop

or oven parts.

[] When using the cooktop: Do not touch the burner grates or the immediate surrounding area.

Areas adjacent to the burners may become hot enough to cause burns.

[] When using the oven: Do not touch the interior surfaces of the oven, the exterior area immediateHy surrounding the door or the back trim. The drip tray handHes directHy above the oven door may be hot if the oven has been operated with the door open, or if something has prevented the door from sealing.

Always use caution when pulling out the drip trays (GD & GL models only) when the oven has been on,or is currently on. The drip trays get hot when the oven is on. Do not remove drip trays until they are coo[.

[] Never leave the cooktop unattended when using high flame settings.

When cooking with high flame settings, boil overs may cause smoking and greasy spill overs may ignite.

More importantly, if the burner flames are smothered bya severe boil over which effects the igniter, unburned gas will escape into the room.

[] Only certain types of glass, heat-proofglass<eramic, ceramic, earthen ware, or other glazed utensils are suitable for cooktop use. This type of utensil may break with sudden temperature changes.

Use only on low or medium flames settings according to the manufacturer's directions.

[] Do not heat unopened food containers; a build up of pressure may cause the container to burst.

[] During cooking, set the burner control so that the flame heats only the bottom of the pan and does not extend beyond the bottom of the pan. This could heat and/or melt the handles.

[] Always use utensils that have flat bottoms large enough to cover the burner.The

use of undersized utensils will expose a portion of the flame to direct contact and may result in ignition of clothing.

[] To minimize burns, ignition of flammable materials and unintentional spill overs, position handles of utensils inward so they do not extend over adjacent work areas, cooking areas, or the edge of the cooktop.

[] Hold the handle of the pan to prevent movement of the utensil when stirring or turning food.

[] Grease is flammable.

Let hot grease cool before attempting to handle it.

Avoid letting grease deposits collect around the cooktop burners.Clean

after each use or boil over.

[] For proper lighting and performance of the cooktop burners, keep the burner ports clean. It may be necessary to clean these when there is a boil over or when the burner does not light, even though the electronic igniters click.

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

Do not use cooking utensils on the grill.

SAFETY PRACTICES AND PRECAUTIONS

[]

[]

Clean the cooktop with caution, Avoid steam burns; do not use a wet sponge or cloth to dean the cooktop while it is hot.

Some cHeaners produce noxious fumes if appHied to a hot surface, FoHHow directions provided by the cHeaner manufacturer,

Be sure aHH controHs are turned offand the appHhnce is cooH before using any type of aerosoH cHeaner on or around the appHiance, The chemicaH that produces the spraying action couHd, in the presence of heat, ignite or cause metaH parts to corrode,

PHaceoven racks in desired position while the oven is cook Hfa rack must be moved whiHe the oven is hot, do not Hetthe pot hoHders contact the hot interior of the oven,

Use care when opening the oven door; Het hot air or steam escape before removing or repHadng foods,

[] Do not rub, damage, move or remove the door gasket.

Htis essential for a good sea[ during baking.

Wash gasket with hot water onHy.

[] CHeanthe ventiHator hood and fiHters above the range or cooktop frequently so grease from cooking vapors does not accumuHate on them.

[] Turn the ventiHator OFF in case of fire or when intentionaHHy"flaming" [iquor or other spirits on the cooktop.

The Mower, if in operation, couHd unsafeHy spread the flames.

[] DO NOT obstruct the flow of combustion or ventiHation air to the appHiance.

Be sure a fresh air suppHy is avaiHabHe.

[] For safety reasons and to avoid damage to the appHiance, never sit, stand, or Meanon the oven door or cooking surface.

[] Service shouHd onHy be done by authorized technicians.

Technicians must disconnect the power suppHy before servicing this appHiance.

WARNING:

California

Proposition 65-The burning

of gas cooking

fuel generates some byproducts which are known by the State

of Cafifornia

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.

MODEL iDENTiFiCATiON

48" RG$ RANGE MODELS

RGS=484GG fiGS=486GL RGS=486GD

7

RGS=485GD

36" RGS RANGE MODELS

\

/

RGS=355

30" RGS RANGE MODELS

RGS=364GL

/

/

RGS=364GD

\

RGS=305

7

MODEL iDENTiFiCATiON

48" CS COOKTOP MODELS

"_0 @

@

@

@

CS-486GL

@

_

@ @ @ @

@

@

CS-485GD

36" CS COOl(TOP MODELS

"_ @ @ @ @

CS-366

@ @'s'_

O@ @

CS-364GL

@

CS-364GD

BEFORE USING YOUR APPLIANCE

1) Remove a[[ packaging materh[s and labels from your appliance, ffthe installer has not set up your appHiance, do it now. Check that you have the foHHowing items:

COOKTOP:

[] GriddHe - (RGS-364GD, RGS-486GD, RGS-485GD, and RGS-484GG ModeHs OnHy)

(CS-364GD, CS-486GD, CS-485GD, and CS-484GG Modds OnHy)

[] GrH[ racks,2 pieces - (RGS-364GL, RGS-486GL & RGS-484GG Modds OnHy)

(CS-364GL, CS-486GL & CS-484GG Modds OnHy)

[] 5 burner head assemHies, burner caps and grates (RGS-305, RGS-485GD, and

CS-485GD Modds OnHy)

[] Radiant tray- to hoHd ceramic rods for grH[- (RGS-364GL, RGS-486GL & RGS-484GG

Modek OnHy) (CS-364GL, CS-486GL & CS-484GG ModeHs OnHy)

[] One removaNe drip tray (griddle and 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

[] 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.

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 4500 F and the broiler burner on to"gROlE 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.

BEFORE USING YOUR APPLIANCE

TO INSERT THE OVEN RACKS:

1) HoHd the rack with the back safety rail in the up position and towards the rear of the oven. SHipit into the oven so the rack sHides are between the rack and the rack guides.

2} As you sHidethe rack into the oven, tip the front of the rack up slightly, so that the safety stops on the back of the rack dear the rack sHides.The safety stops keep the rack from sHiding 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 dear the rack sHides.

3) Pull the rack forward.

Rack Positions

COOKTOP USE

BURNERS

Your new professional gas range is equipped with burners typica[ of those used in restaurants.

These burners are designed for maximum cHeanabHity and controHHabHity. The [arge cap spreads the simmer heat out to avoid too much heat being concentrated on the center of the pan. The simmer flame is aHways on when the burner is in use.The

burner shouHd never be operated if the cap is not in pHace. AH[ the cooktop burners have eHectronic spark ignition to eHiminate continuousHy burning pilots; when the burner is on and the flame is bHown out, it wH[ reHight.

Port

Ring

Cap

Fig. 1

Simmer

FHame

SIMMERING

Your new professionaH cooktop has exceptionaHHy How simmering capabiHities, The Harge cap serves as a heat diffuser to spread out the heat to avoid having a center hotspot, Keep in mind that because of the high heat capacity of the outer burner, and the mass of the cast iron burner grates (they retain heat Monger than Highter, conventionaH grates) some foods may continue to cook by retained heat after the burner has been turned off,

ShouHd a strong draft or boiH over extinguish the simmer flame it wiHH reHight automaticaHHy as the main burner wouHd.

ELECTRONIC IGNITERS

Burner

Location

Max.

8tu/hr ff a burner does not ignite,

Histen for the cHicking sound, ff the igniter is not cHicking,

TURN OFF THE BURNER,

Check the circuit breaker for

1

2

3

305 Nat

16,000

16,000

17,500

17,500

17,500

€_12; .......

RGS-305 COOKTOP SECTHONSHOWN

36"/48" Nat* LP Nat LP

14,000 500-1,200 500-1,200

14,000 500-1,200 500-1,200

17,500 _* 14,000 500-1,200 500-1,200 a bHown fuse or a tripped circuit breaker, Hfthe igniter stiHHfaiHs to operate, see page 30,"Before Ca[ling For

Service" To light the burner manually, see page 27

"Power Failure':

4

5

Note-

16,000

16,000

17,500

17,500

14,000 500-1,200 500-1,200

14,000 500-1,200 500-1,200

M[burners on 36 & 48 modems (except 485 modems) rated at 1

/

[__485 modem onHy.No Hocation #3 on 36 & other 48 modems.

NOTE: If you are using propene

gas, a slight pop or flash

may occur at the bumer ports a few seconds after

the burner has been turned "off': This "extinction

pop" is normal

for propane

gas.

Hgniter (Keep Clean)

@

Fig. 2

10

COOKTOP USE

BURNER EFFICIENCY AND FLAME

CHARACTERISTICS

Htis necessary to keep the burner ports and the igniters dean for proper Hightin 9 and efficient performance of the cooktop burners.

The burner flame shouHd burn compHeteHy around the burner with no excessive noise or Hifting.The

flame shouHd be bHue in coHorand stabile with no yeHHow tips.

An improper air-gas mixture may cause either a burner flutter or a yeHHowtipped flame.

A technician shouHd adjust the flame.

Durin 9 initiaH use, foreign particHes in the 9as

Hine,or dust in the air around the appHhnce may cause an orange flame.This

wHHdisappear with use.

Proper Flame Height

Fig°3

FLAME HEIGHT

The correct height of the flame mainly depends on the size of the bottom of the cooking utensil, the material of the cooking utensil, the amount and type of food and the amount of liquid in the utensil.

Following are some basic rules for selecting flame height.

m 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 (see Fig.3).

[] Utensils which conduct heat slowly (such as ghss+ceramic) should be used with medium to low flame.

If you are cooking with a large amount of liquid, a slightly larger flame can be used.

SEALED TOP BURNERS

The sealed top burners must be kept clean.

Cleaning of the sealed top burners should include the igniter. The cooktop burners have an infinite number of heat settings and there are no fixed positions on the control knobs between HI and LO. To turn the cooktop burner on, push in on the control knob and turn it counterclockwise to the'LITE" position.

An audible clicking sound will be heard. 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

burneg

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 fight.

This could cause burns or damage

to the surrounding

countertop.

11

COOKTOP USE

BURNER GRATES

The burner grates are heavy cast iron.

They were designed in sections to make them easier to remove and dean.

(See fig.4 & 5)

COOKWARE

For best resuHts we recommend using professionaH cookware.This

type of utensil can be found at your finer department stores, speciality cooking shops, or restaurant suppHy stores. Hfusing reguHar cookware, be very carefuH if the pans have pHastic handHes, as these

Harge professionaH size burners can flame up on the outside of the pan and merit or bubbHe the handHes.

CONTROL KNOBS

The controH knobs are readily associated with the burners they control The cooktop controH knobs are

HabeHedand in front of the burners.

The oven controH is pHaced sHightHyHower than the other controH knobs. This is due to the physical size of the commercial type thermostats used on the product (see fig. 06).

WOK RING

A Wok ring is provided with your new DCS appliance.

The ring is cast iron, and has a porcelain enamel finish.

It can be used with the DCS model CW wok and most commercially available woks. To use the 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.

See fig. 7 page 13.

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 the top section.

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. Stubborn food deposits may be removed by soaking to loosen the soil, then washing as usual ii'¸ ; "i..... i_ i

Fig. 4 (36" & 48" models)

Fig. 5 (305 & 485 models)

Fig, 6

12

COOKTOP USE

Top View of

Wok Ring

Fig. 7

GRILL USE

GRILL

The two grHHgrates are reversibHe (see fig. 8). PHacethe side with the two grooved tabs towards the rear of the cooktop.

The griMM enamelled cast iron. One side of the grate is ridged (side

A) and shouHd be used for foods where you want the fat to run off, such as steak or hamburger patties.

The ridges are shopped so the fat runs toward the front of the griMM to the cooHer area of the drip tray and away from the intense heat of the burner. The other side of the grate (side B) is designed for foods that need more support while cooking, such as fish. Food cooked on the griMMsection achieves the same flavor as food cooked on an outdoor griMM.The

intense radiant heat from the ceramic rods caramelizes the fats and juices that are brought to the surface of the food, giving it the barbecued flavor.

Rear

Front

Side A

Fig. 8

Side B

NOTE: This gas grill may cook slightly

faster then you are used to, thus preheat and grilling times should be adjusted accordingly.

13

GRILL USE

CERAMIC RODS

The layer of ceramic rods, under the grH[ racks, wi[[ last for many years with proper care. They are shipped from the factor}, pre-assemb[ed on the radiant tray, read}, to be set in place into the fire box, under the grH[ racks. Be sure to remove an}, packaging material from the radiant tray and rods before using the grill Burned food partk[es and ash can be emptied off the radiant tray when coo[ by shaking over a waste receptacle. Chipping or cracking of the ceramic rods may occur as they may get brittle with age, depending on frequency of use. This is normal and does not affect the cooking.

Do not replace the radiant tray/ceramic rods with alternates.

Contact DCS for genuine factory-direct replacement parts.

USE OF THE GRILL

Before starting to cook on the grH[, be sure the drip tray and [iners are in pHace and that you have the grH[ racks turned to the side you want for cooking.

Preheat the grH[ for 10 minutes with the contro[ knob set on HL When the grH[ is preheated, turn the knob down to medium to How,place the food on the grill.

Cook it to the aloneness desired.

During cooking, it may be necessary to adjust the heat setting.

The control knob may be set to any position between HI and LO. For proper searing and browning, the grill requires high to medium heat. When cooking, you will use medium to low heat the entire cooking time. With large pieces of meat or poultry, you may need to turn the heat to low setting after the food has been seared. This lower heat setting will allow the food to cook through without burning the outside.

When using a sugary marinade or barbecue sauce, it may be necessary to turn the heat setting down near the end of the cooking time. Do not leave the grill unattended while it is turned on. When you are finished cooking, allow the grill and the drip trays to cool before cleaning them.

They should be cleaned each time they are used.

NOTE: The Ionger you preheat the grill, the darker the grifl marks.

EXCESSIVE FLARE UPS AND FLAMING

Occasionally grease drippings ignite.

These drippings will create minor puffs of flame for a second or two. This is normal when cooking on a grill. You may find it handy to have a spray bottle filled with water to lightly spray the flare-up.

If the flame becomes excessive, remove the food from the grill.

Lower the heat setting.

Replace the food when the flare-up subsides.

To prevent flare-ups from happening, trim the fat from around the edges of steaks and chops, use hamburger that is lean, remove the fat that is on poultry, etc. When turning any kind of meat or poultry, the melted fat will drop onto the ceramic rods and it may create a flare-up. If this happens, use a long handled spatula to move the food to another area.

GRILLING HINTS

The doneness of meat is affected by the thickness of the cut. It is impossible to cook a thin piece of meat to a rare doneness.

A steak should be at least 1-inch thick to have it turn out rare and juicy.The

cooking time is affected by the temperature of the meat when you start to cook it, the size and shape of the cut and the kind of meat you are cooking.

The degree of aloneness desired also affects the time.

When turning the meat over, always use a spatula or tongs as it wi[[ not puncture the meat allowing the juices to run out, This will help to keep the meat iuicy, Turn the meat only once, as juices are lost when the meat is repeatedly turned, Be sure to trim any excess fat from meat or poultry, To prevent steaks or chops from curling while they are being cooked, slit the fat around the edges at about 2-inch intervals, To test for doneness, make a small cut in the center of the meat,

14

GRIDDLE USE

The buHtdn griddHe on your cooktop is made from Type 304 stMnHess steeH, highHy poHished to provide a smooth cooking surface. Htis normaH for it to darken with use as oils cook onto the surface to provide a stick resistant base or "seasoning':

Since the griddHe is made from stMnHess steeH,the surface wHH not rust.

The gdddHe burner is thermostaticaHHy controHHed and cycHes on and off to maintain the set temperature.

The "Heating"

Hight indicates that the burner is"on': The griddHe assembHy is not to be removed for cHeaning and is heHd in pHace by two front screws and one rear screw. These are mainHy there to keep the griddHe from shifting in transit and positioning, thus avoiding breakage of any ignition components.

Once the unit is in position, the rear shipping screw can be removed.

Ht is Hocated beneath the griddHe flue cover which is removed by Miffing off

(be carefuH not to scratch your backguard during removaH of the cover).

Remove the center shipping screw.

The two outer screws are

HeveHing screws. They can be turned to HeveHthe griddHe or to provide a forward sHope to hemp grease and oiHs to drain away from the food being cooked.

After using the griddHe a few times, you wiHHbe abHe tojudge the sHope best for the foods you are cooking and your personaH preference.

H

H u

H

Shipping

(remove)

Outer Leve[inc

Screws (2)

GriddHe Hue

Cover o

Fig. 9

BEFORE USING THE GRIDDLE FOR THE FIRST TIME ORTO RE-SEASON

1 ) CHean the griddHe thoroughHy 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 vegetabHe oiH into the center of the griddHe (do not use corn oiHas it gets sticky).

Rub the oiHover the entire surface of the griddHe using a heavy cHoth.

4) Turn the controH knob to a Medium setting (3SO°F).Turn the heat Offwhen the oiH begins to smoke.

AHHowthe griddHe to cooH.

5) Repeat Step 3. Be sure to cover the entire surface with the oiH.

5) Repeat Step 4. AHHowthe griddHe to cooH.Wipe the entire surface of the griddHe using a heavy cHoth.

AppHy a very thin HayerofvegetabHe oH.The griddHe is now ready to use. Hfthe griddHe is not used for a period of time, re-season it occasionally.

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

15

GRIDDLE USE

USE OF THE GRIDDLE

Before starting to cook on the griddie, be sure the drip tray and iiners are in phce.

Preheat griddie for

15 minutes with the controi knob set to the temperature suggested on the cooking chart.

When the griddie is preheated, the HEATING Hight will turn off. Phce the food on the griddie 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.

GRIDDLE COOKING CHART

FOOD

Eggs

Bacon, Ham, Pork Chops

Pancakes,French Toast

Hash Brown Potatoes

TEMPERATURE

225°F to 250°F

300°F to 325°F

325°F to 350°F

350°F to 375°F

400°F to 425°F

OVEN USE

OVEN BURNERS

Your new professional RGS range is equipped with bake and broil oven burners.

The oven broiler burner is 19,000 Btu/hr on RGS models.

The oven baking burner is 30,000 Btu/hr., 12"oven is 18,000 Btu/hr.

ELECTRIC GLOW IGNITER

The oven bake and broil burners are equipped with an electric glow igniter and safety system which lights the gas. There will be a delay after the control knob has been turned on to when you actually hear the burner come on. The burner will ignite within 4 seconds after the gas reaches the burner.

16

OVEN USE

OVEN

Your hrge new oven can be used in three cooking modes: convection bake, reguhr bake or broiLTo heip you decide which way to cook your food, read this information first. Remember, this is a new oven and the thermostat has been checked for accuracy.Your

oid oven may have had a thermostat that over the years got a iittie hot or a iitde coid. Check your recipes for the correct time and temperature and don't use the oid time or temperature you were using to compensate for your old oven being offtem perature.

Models RGS-484GG, RGS-486GL, RGS-485GD, and RGS-486GD have two ovens. The oven on the right side is the convection oven. The smaller oven, on the left side, can be used in standard bake only. This oven is ideal for baking small amounts of food, when you don't want to heat the large oven.

CONVECTION BAKING

Convection Baking is baking with the fan at the back of the oven circulating the hot air in a continuous pattern around the food. This circulating hot air heats and browns the surface of the food more effectively than in a standard oven.This

allows most foods to be cooked at lower oven temperatures or in less time, if baked at the regular temperature.The

air is recircuhted and reheated.

Uncovered, longer cooking foods such as large pieces of meat or other foods that can be cooked in low sided baking utensils or air leavened foods, are where you will see the most savings in cooking time. Using multiple racks (3) at the same time will achieve a good time saving, as you can cook more food at the same time.The

number of recipes requiring preheating of the oven is reduced considerably because the heat reaches the food faster as the hot air circulates around the food.

Foods Suitable for Convection m Appetizers

[] Cookies m Breads

[] Main Dishes m Oven Meals (1 to 3 racks)

[] Roasts

R Pies E Poultry

[] Air Leavened Foods (Angel Food Cake, souffles, cream puffs, meringue shells)

REGULAR BAKING

Bake is baking with hot air;there is no fan. The air movement comes from natural convection.

As the air heats, it moves to the top of the oven.

This oven mode is the same as you have been using for baking on one or two racks.

Foods Suitable for Bake

[] Appetizers

[] Desserts

[] Pies, Cakes

[]Main Dishes

[] Breads t Poultry

[] Oven Meals (1 to 2 racks)

[] Roasts

BROIL

Broiling is cooking by intense infrared radiation supplied by the broil burner located at the top of the oven. Since broiling is cooking by radiant heat, it is not necessary to use the convection fan in the broil mode.Your

new oven is equipped with an oven rack fitted especially with a broil pan Iocator formed into the center grid support.To

use this Iocator, place the oven rack in the desired position with the

Iocator rod to the top.

Foods Suitable for Broil

[] Top Browning: Casseroles, Breads

[] Appetizers [] Meats [] Poultry

[] Fish

17

OVEN USE

CONVERTING RECIPESTO CONVECTION BAKING

Low sided baking utensils will give the best resuHts as the hot air can reach aH sides of the food easier.

The oven temperature can be Heftthe same as the recipe and the food cooked a shorter period of time.

The temperature can be Howered 25°F and the food will probaNy take the same Hength of time to cook as the recipe states.

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

When reducing the temperature aHways check the food for doneness, a minute to two before the minimum time stated in the recipe, as time can always be added.

Some recipes will cook faster than others. There is no way to predict exactly how long each recipe will take when you convert it to convection.

Convection will be easier to use after you have used it a few times as you will begin to understand the way it bakes.

SELECTING UTENSILS FOR CONVECTION BAKING

Cooking by convection does not require any specially designed baking utensils.

You probably have many utensils in your kitchen that are suitable to use. When choosing a baking utensil, consider the material, the size and the shape, as they a[[ affect the baking time, the palatability and the appearance of the finished product.

Metal bakeware (aluminum, steel and cast iron) all result in the fastest cooking time and the best end product.

Aluminum pans work best for all types of baked goods.

For the best browning, use a pan with a dark or dull finish that absorbs heat, when baking pies and breads. A shiny finish works best for cakes and cookies, since it reflects some of the heat and provides a more tender surface.

Cookie sheets with only one lip will give the best results, as the heated air can circulate all around the sides of the food.

For roasting, use the bottom of the broil pan and elevate the meat on a metal roasting rack. Glass-ceramic or glass utensils do not conduct heat as well as metal, but they can be used. Use them for foods that do not require a dark brown crust or crisping, such as souffles.

Baked items cook more quickly and evenly if they are individually smaller in size, i.e. two or three small foods do better than one large piece. When single food items are baked, always center the food on the rack. If several foods are being baked, space them evenly on the rack or racks.

SETTING THE OVEN FOR BAKING

Decide if you are going to use BAKE or CONVECTION BAKE. These cooking modes are for baking, roasting or warming using one, two or three racks. If you are going to use regular Bake, simply turn the control knob to the temperature used in the recipe.

To use Convection Bake, push the Convection

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

Models

RGS-484GG, RGS-485GD, RGS-486GL and RGS-486GD have two ovens. The oven on the left side can be used for regular bake only; simply turn the control knob to the temperature desired.

PREHEATING

Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually necessary for foods baked at high temperature for a short period of time, i.e. drop cookies.

The oven heating light will turn offwhen the oven has reached temperature.

CONDENSATION

During any cooking process there is a certain amount of moisture that evaporates from the food. The amount of moisture that condenses on the oven depends on the moisture content of the food. The moisture will condense on any surface that is cooler than the inside of the oven, such as the control panel or the top of the door.

18

OVEN USE

TO GET THE BEST RESULTS

Baking:

[] Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in the recipe.

[] Do not open the open door"just to peek'_use the interior oven light and look through the window.

[] Do not use the oven for storage, especially when baking in the oven.

Extra utensils, not being used for baking, can affect the food product, the baking time, the browning and end result.

[] ffyou are using ghss utensils, lower the temperature 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 do ghss baking utensils.

If you use glass, it usually is not necessary to lower the temperature an additional 2S°F.

[] Use a minute timer, set for less than the minimum time suggested in the recipe, the first time you use a recipe in the convection mode. Be sure to note the new baking time on your recipe, for future reference.

[]

Be sure to read the basic information on convection before using the oven for the first time.

See page 17.

[] Keep in mind that convection baking results vary, depending on type of product, in many cases, standard bake yields superior results over convection.

OVEN RACKS

Models RGS-484GG, RGS-48SGD, RGS-486GL and RGS-486GD have two ovens. The oven on the right side has (2) standard and (1) broil Iocator rack and 4 rack positions.

The left side oven has

2

oven racks and

4 rack positions.

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.

BAKING

One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position before turning the oven on. Store any unused racks out of the oven.

Rack position 2 (second from bottom) will probably be used the most for single rack baking.

If you are using two racks simultaneously, be sure to check the food on the bottom rack sooner than the minimum time.The

food on the lower rack position may cook slightly faster than the food on the upper rack, particularly if you are using large baking utensils, if you are using two racks simultaneously, be sure to stagger the baking utensils so that one is not directly above the other and the heated air can circulate freely around each pan.

Allow at

[east 1"of space between the oven waIB and the pans. If using large or commercial size baking utensils, the food may take a few extra minutes as the air cannot circulate as freely as it does with a smaller pan.

When using commercial size baking utensils, use only one rack as the heat does not have the room to circulate.

19

OVEN USE

CONVECTION RAKING

One to three racks can be used simultaneously during convection baking.

Place the rack/s in the desired position before turning the oven on. Store the unused racks out of the oven.

Rack position 2 (second from bottom) wH[ probably be used the most for single rack baking.

When baking on more than one rack, you do not need to stagger the pans.

However, allow at [east ]-inch of space between the oven wails and the pans so the heated air can circulate.

BROIL

OFF o

450 _0--

\ J

\

300 °

1500

Fig. 10

HIGH ALTITUDE RAKING

[Recipes and baking times vary if you are baking at a high altitude.

For accurate information write to the

Agriculture Extension Service, Colorado State University,

Fort Collins, Colorado 80521.

Specify the type of information and the baking mode (convection bake or ba ke) you need, i.e., ca kes, cookies, b read s, etc. There may be a cost for the bulletins.

SETTING THE OVEN FOR RROIUNG

Screen should be glowing red

Flame should be approximately 1/8" thick and blue

Turn the control knob clockwise to the broil setting

(see fig. 10 &l 1).

Fig. 1 1

PREHEATING

The broiler does not need to be preheated for most broiling.

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

To Get the Rest 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 if a rare aloneness is desired. It is difficult to get rare with meat that is thinner, or to get a nice brown piece of meat.

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

It is not necessary to turn over thin foods (filet offish, 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 broiled.

on and off, producing food that tastes

baked/roasted instead of

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

fun in the broil mode.

2O

OVEN USE

OVEN RACK POSITION

The rack position depends on the type and thickness of the food.

Thick pieces of meat or poultry wouHd typicaHHy be broiHed on rack position 2; steaks, chops and hamburger, wouHd be broiled on rack position 3. Hftop browning casseroHes or bread, the thickness of the food wouHd indicate the rack position.

The casseroHes wouHd typicaHHy be browned on rack position 1 or 2 and the bread on rack position 3.

USING A MEAT THERMOMETER TO BROIL

To accurateHy determine the aloneness of a thick steak or chop (1-1/2 inches thick or more), use a meat thermometer.

Hnsert the point of the thermometer into the side of the meat to the center.

Cook the first side to 90°F for rare meat. Cook the first side to 100°F for medium to well done.

Cook the second side to the desired degree for the aloneness you want, 135°F to HO°F for rare, 150°F to 155°F for medium and 160°F to 165°F for well done.

If you are cooking pork, cook to 170°F. A large two-piece broil pan comes with your new range. When you are broiling, always use both pieces. Do not cover the grid with aluminum foil. This slotted grid allows the grease drippings to flow into the bottom of the pan, keeping it away from the intense heat of the infrared broiler burner.

This helps to minimize the smoking and spattering of the grease.

USING THE OVEN FOR SLOW COOKING OR LOW TEMPERATURES

The oven can be used to keep hot food hot, to dehydrate food, to warm plates, for slow cooking (as in a crock pot), and to defrost foods.

You can keep hot, cooked food at serving temperature.

Set the oven to the temperature suggested in the chart.

Rare meat must be eaten when it is removed from the oven, as it continues cooking from its own heat.

[] 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, place the food in the oven in a pan with a tight fitting lid. Follow recipes for this type of cooking.

[] To thaw uncooked frozen food, set the oven control knob to "warm" Be sure the food is tightly wrapped in foil. Thaw the food lust enough to handle it. 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°

21

OVEN USE

SUGGESTED TEMPERATURES TO KEEP FOOD HOT

Food

Beef

Rare

Medium

Well Done

Bacon

Biscuits and Muffins (covered)

Casserole (covered)

Fish and Seafood

French Fried Foods

Gravy or Cream Sauces (covered) 170 ° - 180°F

Lamb and Veal Roasts

Pancakes and Waffles (covered)

Potatoes

Baked

Mashed (covered)

Pies and Pastries

Pizza (covered)

Pork

Poultry (covered)

Vegetables (covered)

Oven Temperature

150 °- 155°F

155 ° - 170°F

170 ° - 180°F

200 ° - 225°F

170 ° - 185°F

170 ° - 200°F

170 ° - 200°F

200 °- 225°F

170 ° - 200°F

200 ° - 225°F

200°F

170 ° - 185°F

170°F

225°F

170 ° - 200°F

170 ° - 200°F

170 ° - 175°F

CARE AND MAINTENANCE

WHEN CLEANING RANGE OR COOKTOP:

Be careful cleaning any part

of this appliance while

hot.

All parts of the appliance can be cleaned with hot soapy water, rinsed, dried and buffed to a shine with a soft, heavy pile c[oth.

AHways try this first, as it is the mHdest cHeaning procedure.

1) Use the mHdest cleaning procedure first. Some brands of cleaners of the same type are harsher than others, read their directions.

A scent or a propellant can make a difference in the product, read the ingredients.

Try on a small area first.

2) To avoid marring the surface, always rub metal finishes in the direction of the polish lines (grain). The cleaner will be more effective when used in the direction of the polish lines.

3) Use only clean sponges, soft cloths, paper towels, plastic non-metal or steel wool soap pads for cleaning or scouring (use only soap pads with soap still in them, an empty pad can scratch), as recommended in this section.

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

BRAND NAMES

In this section on cleaning, the use of name brands is intended only to indicate a type of cleaner.

This does not constitute an endorsement.

The omission of any name brand cleaner does not imply its adequacy or inadequacy.

Many products are regional in distribution and can be found in local markets and department stores.

22

CARE AND MAINTENANCE

COOKTOP

Turn offal[ the burners and allow the grates to coo[ before starting to dean the cooktop.

If you wipe offany part of the cooktop while it is hot, do so carefully as using a wet sponge or cloth can result in steam burns.

BrassRing

Locating Pin

Main

Burner

Port

Ring

BURNER GRATES

When lifting the grates, be careful as they are heavy.

Place them on a protected surface so they won't scratch the surface they are [aid on.

The burner grates are matte porcelain enamel over cast iron.When

coo[, they may be placed in the dishwasher, or wiped dean while on the cooktop using hot soapy water, then rinsed and wiped dry. The burner grates wi[[ not rust as they are

matte

porcelain enamel on both sides for durability.

The occasional use of mild abrasive cleansers such as BomAmi °, Soft

Locating

Notch

Hole inside

FO.

12

Simmer

Ring

Locating Pin

Scrub _) or a soapfi[[ed steel woo[ pad is okay.

Abrasive cleansers, used vigorously or too often, can eventually harm the enamel.

Apply with a damp sponge, rinse thoroughly and dry. The porcelain may pop off the edge of the grates due to rapid temperature change when the burners are turned on.

Do not be concerned as this does not result in the deterioration of the grates. The cast iron soon darkens to blend with the porcelain enamel

Be careful when wiping an area where the porcelain has popped off, as the edges may be sharp.

BURNERS

For proper lighting and performance keep the burners dean. It is necessary to dean the burners if they do not light even though the igniter dicks, if there has been a severe boil over, or when the flame does not burn blue.

Be certain a[[ burner knobs are in the off position before attempting to dean the burners.The

burners have been designed for ease in cleaning.

When the grates and burners are coo[, remove the grate. The burner cap and the brass port ring can easily be lifted off. Wash these parts in hot soapy water, rinse and dry thoroughly.

The burner caps are porcelain enamel, follow the directions above that were given for the burner grates.

A bristle brush can be used to dean out the toothed burner ports, if necessary.

Disassembly of the Simmer Ring is not recommended, however, it may become necessary to do so if the ports remain dogged after normal cleaning.

If it is necessary to disassemble the simmer ring from the base, remove the hex nut at the top of the simmer ring. Clean the simmer ring with hot soapy water using a soft wire or plastic bristle brush then dry thoroughly.

Beassemble the parts using the hex nut.

After cleaning, it is important to make sure the locating pin on the bottom side of the simmer ring is properly aligned with the corresponding hole in the base and that the locating pin (see insert) in the bottom side of the brass port ring is properly aligned with the locating notch on the top side of the simmer ring.

Incorrect alignment wi[[ produce a potentially dangerous flame and poor burner performance (see fig. 12).

23

CARE AND MAINTENANCE

IGNITERS

Wipe with a water dampened cotton swab. Be carefu[ not to damage the igniter (see fig. 13).

IGNITER (KEEP CLEAN)

DRIP TRAYS & DRAIN TUBES ffyou have a griddHe or a grH[ there wH[ be a tray [iner. The drip trays are made of stainHess steel The drip trays are on rollers so they are easy to remove and rephce. To remove, pu[[ the tray forward, ff something has spilled into the tray, s it should be cleaned up as soon as possible to prevent"baked on"food soil Grease from the griddle or the grill drains through the drain tube into the tray and liner below.

Do #or allow the grease to accumulate

in the

tray as it can be a fire hazardo

Fig.

13

Clean the tube and tray as soon as they are coo[.

Clean with hot soapy water. For the tube use a soapy bottle brush.

A mild abrasive cleaner such as Bon-Ami or Soft

Scrub can be used.

For stubborn stains use a soap filled steel wool pad, or a harsh abrasive such as: Comet ° or

Ajax ¢_, rubbing lightly.

Rinse all parts thoroughly.

0 000 0

Fig. 14

0 0

GRIDDLE

Thoroughly clean the griddle of grease and food particles, using a square edged spatula,while it is still hot.

Once the griddle has cooled to a lukewarm temperature, rub the surface lightly with vegetable oil (do not use corn oil, it gets sticky).

Thoroughly wipe the griddle with a heavy coarse cloth or burlap to remove any remaining residue and food particles.

If you have a grease build-up, use one tablespoon of vinegar in a 1/2 cup of water, clean with a scouring cloth such as a Chore Boy #_Scouring Cloth.

For heat discoloration use a stainless steel cleaner for heat stains such as Revere Ware #_Stainless Steel

Cleaner.

Wash with hot soapy water, rinse and dry. If food soil or residue is cooked onto the griddle, use a griddle stone (fine grained pumice), or a griddle pan and screen cleaner (these are both available at restaurant supply store), following the manufacturers' directions.

Wash with hot soapy water, rinse and dry,. If hot soapy water, vinegar, scouring powder, steel wool or metal scouring pads are used to clean the griddle, it must be re-seasoned.

Follow the directions on page 15 to reseason the griddle.

24

CARE AND MAINTENANCE

GRILL

Ciean the grHi immedhteiy after cooking.

Turn off the burner. To protect your hand from steam and heat, wear a barbecue mitt. Scrub the grHi by dipping a brass bnsfle barbecue brush frequendy into a bowi of water.

The steam created softens the food particies and assists the cieaning process.

The food particles will drop into the drip tray or into the radiant tray holding the radiants.

Be sure to clean the drain tube, drip tray and liner after they have cooled. Follow directions above.

The radiant tray and radiants should be removed periodically (when cool) and shaken over a layer of newspaper, which can be thrown away.

CONTROL KNOBS - COOKTOP AND OVEN

These are plastic and can be cleaned in hot, soapy water.

To remove the knobs from the control panel, grasp the knob and pull straight back towards you and away from the grill.

Wash, do not soak. Rinse and dry thoroughly.

It is important to replace these knobs on the correct gas valve on the control panel. The cooktop and grill control knobs are similar; the cooktop knobs have a setting for

"Simmer'[ the grill does not.

The oven and griddle control knobs are similar; they both have temperatures on them.

The oven knob has a "Broil" setting, the griddle does not.

Door Hinge Roller

\

FO. 1S

Un-Lock

OVEN AND DOOR INTERIOR if in the event the oven door comes offtrack, or becomes misaligned, realignment can be achieved by following this simple procedure: Open the door and hold it all the way open. Close the hinge latches

(see fig. 15). Once both hinges are locked, gently lift the door up and partially out until the door is evenly aligned.

Evenly slide the door back into place and check to assure the hinges rest in the center of each door hinge roller. With the oven door fully open, unlock hinge latches and the door is ready to close again.

Be sure the oven and door are cool before you start to clean them.

They are porcelain enamel, it is acid resistant, but not acid proof.

Therefore, acid foods, such as vinegar, rhubarb, alcohol, citric juices or milk, should be wiped and not allowed to bake on. Try mild cleaners, such as: Bon-Ami, ammonia or ammonia and water or Soft Scrub.

Apply the powders on a damp sponge or cloth.

Rub lightly.

Rinse thoroughly and dry. If food has burned onto the oven and is difficult to remove, soak the spots with a cloth saturated with household ammonia.

Allow it to soak for an hour or two, with the door closed.

The food soil should be easy to remove with a damp soapy cloth or mild abrasive.

A solution of 3 tablespoons ammonia in a 1/2 cup of water may be placed in a warm (not hot) oven over night.

This loosens the spills and hardened residue so they are easily wiped up with a dean damp sponge or cloth.

For stubborn stains, a soap filled steel wool pad can be used. The occasional use of abrasive cleaners is okay, if used too often or vigorously they can eventually harm the enamel.

Dampen the pad, rub the surface lightly, rinse thoroughly and dry. Commercial oven cleaners, such as Easy Off ® or Dow ® can be used on the oven interior.

25

CARE AND MAINTENANCE

Follow the manufacturer's directions.

Commerda[ oven cleaners are corrosive to the thermostat bulb and infrared broiler burner.

Do not spray or wipe this type cleaner onto the oven thermostat bulb (#9

& #25 pg. 28 & 29) or broiler burner.

If some cleaner gets onto the bulb or broiler burner, wipe it off immediately with a dean damp cloth.

BACKGUARD

This is made of stainless steel Use the mi[dest cleaning procedure first. Hot soapy water, rinse and dry.

If the pane[ has food soil remaining, try a genera[ kitchen cleaner, such as Fantastik _, Simple Green ° or

Formula 409_L For hard to dean soil use a stainless steel cleaner such as, Bon-Ami, Cameo _, or Bar

Keepers Friend. Apply cleaner with a damp sponge, rinse thoroughly and dry. Always scrub lightly in the direction of the grain.

Do not use a steel woo[ pad, it will scratch the surface.

To touch up noticeable scratches in the stainless steel, sand very lightly with dry 100 grit emery paper, rubbing in the direction of the grain.

After cleaning use a stainless steel polish, such as Stainless Steel Magic_]f the rear top burners are used extensively on high it is possible for the vertical stainless steel pane[ to discolor from the burner heat. This discoloration can be removed by using Revere Ware Stainless Steel

Cleaner.

OVEN RACKS AND RACK SUPPORTS

The oven racks and [adder racks are chrome plated steel Chrome cleaners, such as Soft Scrub, Cameo or Bar Keepers Friend can be applied with a damp sponge following package directions.

Rinse and dry.

Powdered cleaners such as Bon-Ami or Comet are applied with a damp sponge or cloth, rubbed lightly, rinsed and dried. For hard to remove food soil use a dampened soap filled steel wool pad, rinse and dry.

Harsh Cleaners which are commercial oven cleaners, such as Easy Offor Dow can be used on the racks.

However, some commercial oven cleaners cause darkening and discoloration.Test

the cleaner on a small pa rt of the rack and check for an}, discoloration before clea ning the entire rack. Apply a generous coating. Allow to stand for 15 to 20 minutes. Rinse thoroughly and dry.

After being cleaned, if the racks do not slide easily, pour a small amount of cooking oil on a paper towel and rub it lightly over the side raHs.

FRAME, SIDES, DOOR EXTERIOR, HEAT DEFLECTOR

These parts are made of stainless steel, follow the directions for the Backguard (above). Take care when cleaning the door top, and do not let water or cleaners run down the vents.

If water or cleaners spill into the vents, they may streak the glass inside the door.

DOOR GASKET

Use warm soapy water and rub softly, blot dry with a cloth.

Do not rub. Do not remove or damage the mesh.

26

CARE AND MAINTENANCE

To Replace the Light Bulb:

] ) Turn off circuit breaker.

2) Be sure the oven Hight buHb switch is in the off position.

The bottom of the switch is pressed in.

Let the cover and the buHb cooH compHeteHy.

3) Remove the Hight cover. Turn the cover to the Heft (countercHockwise) to unscrew it.

4) Remove the burnt out buHb. RepHace it with a 40 watt appHhnce Hight buHb only.

5) RepHacecover. Turn circuit breaker back on (See Caution).

CAUTION:

Be sure the Oven fight switch is in the OFF position and the cover is cool. If the

bulb comes loose from the base, turn offthepower to the oven at the circuit

breaker panel before attempting

to remove the bulb base from the socket.

POWER FAILURE

The broiler and oven burners cannot be turned on during a power failure. To light the cooktop burners, turn the control knob to'LFE'[ 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.

27

7

8

9

10

11

12

ITEM DESCRIPTION

1 Grill

2

3

4

BurnerGrates

GrNd[e

DrainTubes

5

6

LargeOvenControlKnob

GriddleControlKnob

OvenLightSwitch

GrillControlKnob

OvenThermostatbulb (behind metalshield)

OvenRackSupports

OvenDoorGasket

LargeOvenRacks

PARTS IDENTIFICATION

20

21

22

23

24

ITEM DESCRIPTION

13 Broil PanLocatorRack

14

15

Window

OvenDoor

16

17

18

19

OvenDoorHandle

12"OvenDoorHandle

12"OvenWindow

12"OvenDoor

OvenLight Switch

CooktopControlKnob

SmallOvenControlKnob

ConvectionFanSwitch

_Model

RGS-484GG shown

_Rating

plate

located on the back of the unit

28

PARTS iDENTiFiCATiON

ITEM DESCRIPTION

25 ThermostatBulb

26

27

ThermostatBulb

BroilerBurner

28

29

OvenLight

ConvectionFan

DO © ©© © © _©

O

©D /

\\

\\

\\

\

\\\

\

29

HOW TO OBTAIN SERVICE

HOW TO OBTAIN SERVICE:

Before You Call for Service t [s the circuit breaker tripped or the fuse blown?

[] [s there a power outage in the area?

IF THE COOKTOP BURNERS DO NOT LIGHT

[] [s the two piece burner put together correctHy?

[] Hsthe burner head assembHy aHigned correctHy?

[] [s the manua[ shut-offvaHve open?This

is usuaHHy[ocated where the gas comes out of the waHL

For warranty service, contact DCS Customer Service at (888) 281-5698.

Before you ca[[, please have the following information ready:

[] Mode[ Number (located on rating plate backside of unit).

[] Seria[ Number

[] Date of installation

[] A brief description of the probHem

Your satisfaction is of the utmost importance to us. ffa problem cannot be resolved to your satisfaction, please write, fax, or emaH us at:

Write:

DCS

Attention: Consumer Relations

5800 Sky[ab Road

Huntington Beach, CA 92647

Fax us at: (714) 372-7004 emai[: support@dcsa pp[ia nces.com

3O

Length of Warranty:

One (I) Year FuJI parts and Labor Covers the entire product.

Five (5) Year Surface burners, 9dddHe burners, grHHburner, oven burners.

Ten (1 O) Year Limited PorceHain oven Miner,porceHain inner door panel

DCS Will Pay For

AHHrepair Habor and parts found to be defective due to matedaHs or workmanship for one fuHHyear"HN

HOME" warranty during the first year of ownership.

This does not appHy if the unit was subjected to other than normaH househoHd use+ Service must be provided by Authorized Factory Agent during normaH working hours.

No charges wHHbe made for repair or repHacement at the Hocafion of initiaH instaHHation or factory for parts returned pre-paid, through the deaHer and chimed within the warranty period, and found by DCS to be defective.

RepJacement wiJ[ be EO+B+DCS, and DCS wiJ[ not be [iabJe for any transportation costs, [abor costs, or export duties.

This warranty shaH[ not appHy, nor can we assume responsibiJity for damage that might resuJt from faiJure to foJJow manufactures instructions or [oca[ codes, where the appJiance has been tampered with or aJtered in anyway or which, in our judgement, has been subjected to misuse, negJigence, or accident.

HmpJied warranty shaH[ not extend beyond the duration of this written warranty.

This warranty is in [ieu of aM[warranties expressed or impJied and aM[other obJigations or

[iabiJity in connection with the sameof this appJiance+

DCS Will Not Pay For m Installation or start+up+

[] Shipping damage.

[] Service by an unauthorized agency.

[] Damage or repairs due to service by an unauthorized agency or the use of unauthorized parts.

[] Service during other than norma[ working hours.

[] Improper installation, such as improper hook-up, etc.

[] Service visits to teach you how to use the appHiance; correct the instaHHation; reset circuit breakers or repHace home fuses.

[] Repairs due to other than norma[ househoHd use+

[] Damage caused from accident, abuse, aHteration, misuse, incorrect instaHHation or instaHHation not in accordance with [oca[ codes.

[] Units installed in non-residentia[ application such as day care centers, bed and breakfast centers, churches, nursing homes, restaurants, hoteHs, schooHs,etc.

This warranty applies to appliances used in residentiaH applications; it does not cover their use in commercia[ situations.

This warranty is for products purchased and retained in the 50 states of the

U+S+A+, appHies even if you shouHd move during the warranty period.

ShouHd the appHiance be solid by the origina[ purchaser during the warranty period, the new owner continues to be protected unti[ the expiration date of the origina[ purchaser's warranty period.

This warranty gives you specific [ega[ rights.You

may aHsohave other rights which vary from state to state.

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