GasRangesandCooktops
CLEANING & MAINTENANCE
SAFETY
Wamings and Notices .............................. 2
Safety Instructions ................................. 6-7
In the Event of a Power Failure ............... 13
Standard Oven ..................
34-36
Convection Oven ............................... 37-38
Infrared Broiler
..................
38
Exterior Surfaces .................................... 39
Open Top and Wok Burners .............. 40-41
Chadoroiler ............................................. 42
Griddle .................................................... 43
STEPS TO FOLLOW
Congratulations
......
3
Special Features
............
3
Model and Serial Number Location ........ 4-5
Complete and Return Warranty Card ........4
A Guide to the Perfect Flame
Checking the Flame
...................
Warranty
Replacing the Oven Bulbs ....................... 47
44-45
Lubricatingthe Oven Door ...................... 46
.................................. Back Cover
OPERATION
QUESTIONS
Features of Your Cooktop
DCT Sedes
........
this Easy
"roubleshooting Guide ....................... 48-49
8
Features of Your Range
DGR and DGRC Series ............................ 9
Features of Your Range
DGRS Series
.
Features of Your Range
DGRSC Series
..............
10
11
SUPPORT
:
Customer Service
Before Calling for Service ....................... 51
Be,ore
Us,rig
our
O,en
.........................
12
Standard vs. Convection Oven ........... 14-15
Standard Oven ........................ 16-17, 22-23
Convection Oven .................... 18-19, 22-23
Infrared Broiling ....................... 20-21,24-25
Mode DCT
Top Section Characteristics .................... 26
Open Top Burners .............................. 26-27
Wok ..
.28
Charbroiler
.................
29-30
DGR
DGRC
Griddle
DGRSC
.............................................. 31-33
DGRS
WARNINGS AND NOTICES
safe
General
Safety Requirements
1. Properinstallation is vital to the safe and
satisfactory
operation of
your be
Dynasty
In
the USA, installations
should
made Range.
in
accordance with state and local codes and National
Gas Fuel Code ANSI-Z223.1. In Canada,
installation should be made in accordance with
CAN/CGA-B 149.1 and CAN/CGA-B 149.2
"Installation Code for Gas Burning Appliances and
Equipment", CSA Standard C22.1-"Canadian
Electrical Code Part 1", and local codes.
2. Installation of appliances designed for
manufactured (mobile) home installation must
conform with the Manufactured Home
Construction and Safety Standard, Title 24 CFR,
Part 3280 [formerly the Federal Standard for
Mobile Home Construction and Safety, Title 24,
HUD (Part 280)] or, when such standard is not
applicable, the Standard for Manufactured Home
Installations, ANSI A225.1 and Manufactured
Home Installations, Sites, and Communities
ANSI/NFPA 501A, or with local codes,
3. If an external electrical source is utilized, the
appliance, when installed, must be electrically
grounded in accordance with local codes or, in the
absence of local codes, with the National Electrical
Code, ANSUNFPA 70.
2
WARNING: If the information in this
manual is not followed exactly, a fire or I
explosion may result causing property
damage, personal injury or death.
- Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
- WHAT TO DO IF YOU SMELL
GAS
•Do not try to light any appliance.
.Do not touch any electrical switch; do
not use any phone in your building.
-Immediately call your gas supplier from
a neighbor's phone. Follow the gas
supplier's instructions.
"If you cannot reach your gas supplier,
call the fire department.
- Installation and service must be
performed by a qualified installer,
agency or the gas supplier.
service
DYNASTY SERIES
Congratulations,
You've Joined Our Dynasty
Of State-Of-The-Art Ranges
And Discerning Owners
Incorporating numerous componentsfrom a widely
acclaimed line of Jadecommercial ranges, with a host
of technologically advanced home convenience
features, yournew Dynasty Range is designed to bring
you countless years of satisfaction andpride.
Dynasty offers its users the ability to create
professional looking andtasting meals with relative
ease, from the comfort and convenience of the home.
Equipped with numerous cooking, baking andbroiling
options, Dynasty Ranges afford tremendous flexibility
in food creation and preparation.Dynasty broadens the
capability of a home kitchen the instant it arrives.
JadeRange, Inc., the manufacturer of Dynasty Ranges,
is recognized as a leader in state-of-the-art ranges for
the food service industry, as well as the home. Jade
ranges and other appliances are the choice of gourmets
across the nation.
Thank you for joining our Dynasty.
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Special Features Distinguish Our Dynasty,
And Promote Its Longevity.
Built to perform to the highest standards, and endure
for ageneration, Dynasty Ranges are manufactured
through welded construction of aluminized steel and
stainless steel. Only the highest food grade, nonmagnetic stainless steel, Type #304, is used on our
ranges,
*The wok burner features a conduction chamber
specially designed to produce optimum heat.
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• The griddle operates with a U-shaped burner, which
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:_
affords superior heat distribution. (Ordinary
domestic griddles are equipped with a single straight
tube burner.)
Many years of research and engineering have gone
into the manufacture of your new Dynasty Range.
Truly a professional quality appliance designed and
manufactured for home applications, your Dynasty
Range is equipped with special features not often
• Dynasty charbroilers are simple to clean (unlike
common charbroilers which use lava rocks or bricks
that collect fat and grease).
found on residential ranges, or even on ordinary
commercial ranges,
• Oven racks are fabricated of heavy gauge wire,
welded and chrome plated with a "wraparound front"
to prevent the scratching of cooking utensils.
Your new Dynasty Range has been constructed with
extra care and attention to details:
• Stainless steel gas tubing assures maximum safety
and reliability,
• Constructed of stainless steel, the open burners are
equipped with electronic ignition, thus eliminating
the need for pilot lights.
• The oven broiler features an infrared burner which
glows instantly, radiating infrared heat within a few
seconds of ignition. No preheating is necessary.
• To eliminate glare, oven lamps are mounted on the
sides, not on the rear of the ovens.
• Oven interior is constructed of heavy gauge stainless
steel.
3
CONSUMER INFORMATION
fallow
Keep handy for reference...
This manual is intended to serve as a guide for the
operation and maintenance of your new Dynasty Range.
Please read it carefully, and keep it handy for reference.
Locate the model and serial numbers.
Your New Appliance model and serial numbers are
included on a nameplate located under the cooktop area of
the range (see illustration on page 5). Grates and grate
supports must be removed in order to access the nameplate
label. Refer to instructions on page 40.
NOTE: When removing grates and grate supports, use care
to avoid scratching stainless steel surfaces.
Complete and return the warranty card.
Please take a moment to fill out and mail the Warranty
Card included with your Dynasty Range. Make sure you
enter the model and serial numbers of your new appliance
on the Warranty Card.
For future reference, record the following information and
refer to it when contacting the factory or an authorized
service agent.
ModelNumber
SerialNumber
DatePurchased
Purchased
From
Installation
Date
Installed
By
4
Telephone
Number
RECORD MODEL AND SERIAL NUMBERNAMEPLATE
LABEL EASY TO FIND!
LOCATION
DCT SERIES_
_
LABEL
r_L
LOCATION
_
"_1
RS & DGRSC
_ I
SERIES
OI
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SAFETY INSTRUCTIONS
Safety
Please read before operating your new Dynasty Range
GeneralPrecautions
1. Your Dynasty Range should be installed and
grounded by a qualified technician. Ask the
installer to show you where the gas shut-off valve
is located, and how to operate it.
2. If the range is to be installed on an area covered
with linoleum or any other flooring, make sure that
the floor covering can withstand 90°F (65°C)
above room temperature without warping,
shrinking or discoloring. Do not install the range
over carpeting,
10.Allow a minimum vertical distance of 30" between
the range top surface and any combustible cabinets
installed directly above the range. Overhead
cabinets should be no more than 13" deep.
3. Be sure your range is correctly adjusted by a
qualified service technician or installer for the type
of gas (Natural or LP) on which it is to be used.
Your range can be converted for either type of gas.
Refer to the Installation Manual for instructions,
11.We recommend a clearance of 30" between the
range top and the bottom of the ventilating hood.
To confirm clearance distances and assure
maximum performance, we recommend consulting
the hood manufacturer.
4. If you smell gas, call a qualified service technician.
Do not try to fix the problem yourself. Follow the
instructions entitled "What To Do If You Smell
Gas" on page 2.
12.The front of your range must remain clear of any
obstruction. For proper operation and servicing, a
free area of at least 36" in front of the range is
recommended.
5. Caution: To prevent fire or smoke damage remove
all packing materials from the range before
operating it.
13.The area surrounding your Dynasty Range should
be kept clean, and free from flammable liquids and
other combustible materials such as mops, rags,
brooms, etc., as well as solvents, cleaning fluids,
and gasoline.
6. Before starting to cook, clean the range thoroughly
with hot, soapy water. This is necessary to remove
residuals and solvents used at the factory to clean
and remove dirt, oil and grease which may have
remained from the manufacturing process. The
griddle plates should also be thoroughly cleaned,
6
9. Locate range out of the kitchen traffic path and out
of drafty locations to prevent poor air circulation. It
is important that neither the fresh air supply to the
appliance, nor the flue opening is obstructed. Your
kitchen must provide an adequate supply of fresh
air to assure proper combustion and ventilation.
14.Caution: Do not attempt to operate the oven,
griddle or infrared broiler during a power failure.
Open top burners, the wok and the charbroiler can
be lit manually, with a match.
7. In the event a burner goes out and gas escapes, turn
off burner knobs, open a window or door and let
the room air out. Do not attempt to use the
appliance until the gas has had time to dissipate,
15.A risk of a tipover may exist if installation
instructions - including those relating to excessive
loading of the oven door, and abnormal use - are
not followed. See installation manual.
8. Do not attempt to repair or replace any part of this
appliance unless specifically recommended in this
manual. Service should only be performed by a
qualified technician. Warranty service must be
performed by an authorized service agency.
16.Never line surface burners with tin foil.
SAFETY INSTRUCTIONS
(continued)
Precautions
Regarding
Children
1. Never leave children unattended in the kitchen
while the range is in use.
2. Do not store items of interest to children above the
range; climbing to reach those items could cause
serious injuries,
3. Do not allow children to sit or stand on any part of
the range,
Use Precautions
1. Never leave the cooking surface unattended while
using high flame settings. Boilovers cause smoking,
and greasy boilovers may ignite.
2. Do not use water on grease fires. Never pick up a
flaming pan. Turn appliance off and smother the
flaming pan with a tight-fitting lid, cookie sheet or
flat tray. For flaming grease outside of the pan,
smother with baking soda, or use a dry chemical or
foam type fire extinguisher,
3. When "flaming" liquor or other spirits under an
exhaust hood, turn the fan off. The draft could
cause flames to rage out of control,
4. Your Dynasty Range is for cooking and baking
only. Safety considerations prevent its use for
wanning or heating a room.
5. Do not use the range as a storage area. Do not use
the top burner section of the oven or the broiler
section of the range as a storage area for flammable
or plastic items which may ignite.
6. Always use the proper size pan. Select utensils with
flat bottoms large enough to cover the burner. The
use of undersized utensils exposes the sides of the
utensils to direct contact with a portion of the
flame. This can scorch the utensil, and hamper
cleanup. Excessive flames on large stainless steel
pots can result in permanent discoloration. For best
results, we recommend commercial quality
aluminum pans and utensils. Cookware should not
be used on open top charbroilers.
7. Proper apparel is a safety consideration. Never
wear loose-fitting or hanging garments while using
your Dynasty Range.
8. Only use dry potholders - do not use a towel or
other bulky cloth in place of potholders. Moist or
damp potholders used on hot surfaces could cause
burns from steam.
9. Always position handles of utensils inward, so they
do not extend over adjacent work areas or cooking
areas. This reduces the risk of burns, ignition of
flammable materials, and spillage due to accidental
contact with the utensil.
10.Do not touch surface areas near burners until they
have had sufficient time to cool. These areas can
become hot enough to cause burns.
SAVE THIS MANUAL
FOR FUTURE
REFERENCE
7
T
FEATURES OF YOUR COOKTOP
DCT SERIES
O
O
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Feature Index
8
See page
1 Top Burners
Operation
Cleaning
Checking The Flame
26-27
40-41
44-45
2 Wok
Operation
Cleaning
Checking The Flame
28
4041
44-45
3 Charbroiler
Operation
Cleaning
29-30
42
4 Griddle
Operation
Cleaning
31-33
43
5 Drip Tray
Cleaning
40
6 Exterior Surfaces
Cleaning
39
FEATURES OF YOUR RANGE
DGR AND DGRC SERIES
Feature Index
See page
l Top Burners
Operation
Cleaning
Checking The Flame
26-27
40-41
44-45
2 Wok
Operation
Cleaning
Checking The Flame
28
40-41
44-45
3 Charbroiler
Operation
Cleaning
29-30
42
4 Griddle
Operation
Cleaning
31-33
43
5 Drip Tray
Cleaning
40
6 Exterior Surfaces
Cleaning
39
7 Oven
Standard vs. Convection
Before Using...
Standard Oven
Operation
Cleaning
Convection Oven
Operation
Cleaning
Infrared Broiling
Operation
Cleaning
Lubricating The Oven Door
14-15
12
16-17
34-35
18-19
37
20-21
38
46
9
FEATURES OF YOUR RANGE
DGRS SERIES
O
FeatUre Index
See page
1 Top Burners
Operation
Cleaning
Checking The Flame
2 Drip Tray
Cleaning
40
3 Exterior Surfaces
Cleaning
39
4 Oven
Before Using...
Standard Oven
Operation
Cleaning
Infrared Broiling
Operation
Cleaning
Lubricating The Oven Door
Replacing The Oven Bulbs
10
26-27
40-41
4445
12
16-17
36
20-21
38
46
47
m
FEATURES OF YOUR RANGE
DGRSC SERIES
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:a
lmle
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I_
See page
1 Top IIm'ners
Operation
Cleaning
Checking The Flame
26-27
40-41
44-45
2 Wok
Operation
Cleaning
Checking The Flame
28
40-41
44-45
3 Clmxbroil_
Operation
Cleaning
29-30
42
4- GrkMle
Operation
Cleaning
31-33
43
5 Drill Tray
Clemling
40
6 Exterior _
Cleaning
39
7 Oven
Stamlaat vs. Convection
Before Using...
Standard Oven
Operation
Cleaning
Convection Oven
Operation
Cleaning
Infrared Broiling
Operation
Cleaning
Lubricating The Oven Door
Replacing The Oven Bulbs
14-15
12
22-23
36
22-23
38
24-25
38
46
47
11
BEFORE USING YOUR OVEN...
To prevent
fire or smoke damage
the oven is used for the first time:
when
Remove all packing materials and clean
thoroughly with hot, soapy water to remove
residuals left from the manufacturing process.
VALVESHOWN
If your oven
first started,
does not operate when
please read the following:
This oven is equipped with a service oven shut-
INON P____0Sffl0N
_
ONk--'=
MUST BE ON for the oven to operate.
GASINLET
DGRS AND DGRSC
MODELS
ONLY
off valve After installation or servicing this valve
_{('3\ f_--._
/_
_._ GASREGULATOR
\
LOCATION OF GAS REGULATOR TYPICAL FOR DGRS AND DGRSC MODELS
12
IN THE EVENT OF A POWER FAILURE...
Since all Dynasty Ranges employ an electrical ignition system, an electrical
power failure in the home will affect the operation of the appliance. The electric
igniters will not function during such an event, nor will the griddle, the infrared
broiler, nor any of the ovens. However, the open top burners, the wok, and the
charbroiler can be lit manually, with a match.
In the event of a power failure, the power switch, griddle and oven thermostat
knobs MUST BE TURNED OFF. Do not attempt to operate these controls on the
appliance until the electrical service is restored.
13
STANDARD VS. CONVECTION OVENS...
A FAN MAKES THE DIFFERENCE
The basic difference between standard ovens and
convection ovens is the system they utilize to bring
about heat transfer. In other words, standard ovens
circulate heat through natural airflow, and convection
ovens employ a fan to circulate the heat throughout the
oven cavity. Convection ovens produce more even heat
distribution, and cook more rapidly.
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Standard Oven Cooking
In traditional baking in a standard oven, heat is emitted
from a burner located in the bottom of the oven cavity.
Natural airflow circulates the heat throughout the
oven.
Standard Oven Tips
• Roasting is recommendedfor large tender cuts of beef, veal, porkor lamb.
• Allowing roasts to stand ten to fifteen minutes after cooking will make
carving easier. Meat continues to cook during this "standing time".
• There is no need to add water to the pan when roasting. This would produce a
steamed effect, and roasting is a dry heat cooking method.
• Less tender cuts of meats may require moist cooking techniques.
• Check roast for the desired degree of doneness. Always use a standard meat
thermometer to test for completion; never rely on appearance alone. The tip
of the thermometer should be inserted into the center of the thickest part of
the meat, and should not touch the bone or a fatty section.
14¸
I_
-,,'--'--
Convection Oven Cooking _''<'Cy
In a convection oven, a motorizedfan positioned in the
rear of the oven circulates the heat generated from a
burner. This results in a more even distribution of heat,
and thus, an equalized temperature throughout the
oven cavity. Therefore, the hot and cold spots often
found in conventional ovens are eliminated.
Convection ovens can accommodate multiple rack use
even in the largest cooking projects. In roasting
situations, the oven quickly replaces cool air with hot
air. This promotes searing, which retains the juices
and natural flavor of meats, with less shrinkage.
L-/" i_l-_u_u_u_u_
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Advantages Of Convection Oven Cooking _'_'y
• Roasts are evenly browned without basting or turning.
• Poultry has a light crispy skin.
• Breads are evenly textured with golden crusts,
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• Oven racks may be filled to capacity without affecting cooking time.
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• Cookies and other items are baked uniformly, regardless of their position in the oven.
Convection Oven Tips
'_,_-'_
• Reduce oven temperature by 25 degrees when
converting recipes from standardto convection
baking. This includes packaged mixes,
• Cook meats andpoultrydirectly from the
refrigerator;there is no need for meats andpoultry to
stand at room temperature.
• Use convection mode for multiple rackbaking.
Multiplerackbaking may require one to five minutes
more than the time suggested in baking charts. Thin
items will require less additional baking time than
thick items,
*Place meat fat side up in the roasting tray, this will
allow it to baste itself. No manualbasting is needed.
• Always use a proper size pan. The pan should be
large enough to collect all the drippings, but not so
large as to block the convection air flow within the
oven.
• Cooking will continue for ten to fifteen minutes after
removal from the oven. Therefore, wait ten to fifteen
minutes before carving.
• Less tender meats are not recommended for
convection cooking.
• Do not cover food when roasting.
15
USING YOUR STANDARD OVEN
DGR, DGRC AND DGRS SERIES
Dynasty ovens are thermostatically controlled, and are
equipped with electric ignition systems. This promotes
accurate temperature control and economical ignition
operation.
Oven Racks
Each Dynasty oven is equipped with two heavy duty
"wraparound" wire racks. The oven has guides for
three rack positions. When cooking with two racks,
place the racks in the top and bottom rack guides.
When cooking with only one rack, place the rack in the
middle position. The middle position is also ideal for
broiling (see infrared broiling section). When roasting
large items such as a turkey, additional space may be
gained by placing the rack on the bottom of the oven.
_]
Operating The Standard Oven
DGR, DGRC & DGRS SERIES
1. Make sure all thermostat knobs are in the off
\
/
position.
2. Before heating the oven, place the oven racks in the
desired position.
Warning: Use extreme caution when moving racks
while the oven is hot. We recommend the use of
oven mittens or potholders to prevent injury.
\
OFF
ON
POWERSWITCH
3. Turn the POWER SWITCH ON. The power switch
will illuminate, and will activate all the thermostats
not set in the OFF position.
4. Push in the oven thermostat and set to a desired
cooking temperature between 150°-550°F. The
orange bake light will light to indicate the oven is
on. When the desired temperature has been
reached, the orange bake light will go off to
indicate the burner is off. The oven thermostat will
cycle on and off to maintain the desired
temperature at a constant level.
16
(continued next page)
OVENTHERMOSTAT
Operating The Standard Oven
DGR, DGRC, & DGRS SERIES
(continued)
5. Preheat the oven at the desired setting for 20-30
minutes, or until the oven cycles on and off. Avoid
opening the oven door during preheating.
6, Place the food in the oven.
7. After cooking, turn the THERMOSTAT OFF.
8. If you are not using the griddle or any other ovens,
turn the POWER SWITCH OFF.
StandardOven HelpfulHints
• "I_ oven interior is constructed of superior quality grade stainless steel. It is
mmml for the oven imteriorto warp moderately and darken with use. The
stainless steel can be cleaned with a mild abrasive or a non-abrasive oven
cleaner to restore its luster,
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oTI_ oven bottom pan can be covered with aluminum foil to facilitate cleanup.
Make sure the foil does not extend beyond the width of the bottom pan and
I_
_.
0
does not interfere with the flow of the beat. Do not use aluminum foil to cover
tim oven racks. This could result in uneven heat distribution.
o Avoid repealed openings of the oven door; heat escapes each time the door is
opened. Tim ove_ thermostat will sense the drop in the oven's temperature and
will activate the oven burner. This will cause hot spots to form in the oven and
could_aitect cooking results.
*Allow at least i inch clemanee around the oven pans and the oven walls. When
using more than one pan per rack, position the pans evenly to maximize air
circulation.
Note: The welded eoustruction of your Dynasty Range may cause expansion and
contraction of the metal, which produces a sound. This is perfectly normal and is
no cause for concern.
17
USING YOUR CONVECTION OVEN
DGRC SERIES
pera i n
Dynasty ovens are thermostatically controlled, and are
equipped with electric ignition systems. This promotes
accurate temperature control and economical ignition
operation.
Oven Racks
Each Dynasty oven is equipped with two heavy duty
"wraparound" wire racks. The oven has guides for
three rack positions. When cooking with two racks,
place the racks in the top and bottom rack guides.
When cooking with only one rack, place the rack in the
middle position. The middle position is also ideal for
broiling (see infrared broiling section). When roasting
large items such as a turkey, additional space may be
gained by placing the rack on the bottom of the oven.
Convection
Oven
"C_"
Convection ovens feature a sealed design that prevents
the productsof combustion from entering the oven
interior.The oven tankis a one-piece welded
construction of stainless steel. During cooking, the
oven burnerheats the interior oven walls, top and
bottom. Then a fan, powered by a commercial size
blower motor, blows the heat from the walls and
circulates it inside the oven. With no flue openings in
the oven tank to provide a means of escape, moisture
and flavors remain trapped inside the oven. This
promotes even browning, and exceptional roasting and
baking.
Both the amount of cooking time, and the temperature
required are reduced (compared to a standard oven)
when a convection oven is used. On the average,
temperatures in a convection oven can be reduced
25°F, or cooking times decreased by approximately 10
to 20 percent. This increased cooking efficiency is a
result of the superior heat distribution provided by the
convection oven centrifugal blower.
18
_
n
[
Operating The Convection
DGRC Series
Oven
"_'_'_3
t...J
1. Make sureall thermostatknobs are in the off
position.
, / /
2. Before heating the oven, place the oven racks in the
_
Warning: Use extreme caution when moving racks
while
oven is hot. We recommend the use of
desiredthe
position.
oven mittens or potholders to prevent injury.
.,, _
/
\
_
OFF
3. Turn the POWER SWITCH ON. The power switch
will activate all the thermostats that are not set in
the OFF position.
ON
POWERSWITCH
4. Push in the oven thermostat and set to a desired
cooking temperature between 150°-550°F. The
orange bake light will light to indicate the oven is
on. When the desired temperature has been reached,
the orange bake light will go off to indicate the
burner is off. The oven thermostat will cycle on and
off to maintain the desired temperature at a constant
f__
level.
OVENTHERMOSTAT
5. NOTICE: Because of the sealed design of the
oven, the blower must be used during cooking.
Set the oven blower switch to AUTO. This will
cause the blower to run while the door is closed. To
prevent hot air or steam from rushing to the front of
the oven and compromising the heat distribution,
the blower will stop when the door is open.
6. Preheat the oven at the desired setting for at least
20-30 minutes, or until the oven cycles on and off.
When the bake light cycles off, the oven is ready.
Avoid opening the oven door during preheating.
_e
0
_:_ll
OFF
MANUAL
AUTO
7. Place the food in the oven.
BLOWERSWITCH
8. After cooking, turn the THERMOSTAT OFF.
9. To quickly cool the oven after cooking, set the
blower switch to MANUAL and open the oven
door. This will allow the blower to run
continuously with the door open or closed. When
cooling has been completed, turn BLOWER
SWITCH OFF and close the door.
10.If you are not using the griddle or any other ovens,
turn the POWER SWITCH OFF.
19
INFRARED BROILING
ALL SERIES
The
Secret's
In The Tiles
The infrared oven broiler burner uses ceramic tiles as
heating elements. These tiles begin to glow within a
few seconds of ignition and immediately begin to
radiate infrared heat. This "instant" heating capability
makes preheating the infrared broiler unnecessary.
Professional chefs rely on the searing properties of
infrared broiling to seal in the nutrients, flavors and
juices of meats, poultry and fish. Your new Dynasty
Range places this professional style infrared broiling
capability at your fingertips.
Advantages
Of Infrared
Broiling
• Since much of the fat contained in food drips off during the broiling process,
infrared broiling is recognized as a healthy cooking method.
• Gas infrared broiling is also a clean, cool and smokeless cooking method. Any
smoke and splatters produced during this closed door process are consumed by tl
gas flame.
• The infrared broiler cooks food up to 50% faster than other methods, due to the
intense penetrating heat generated by the ceramic tiles.
• Infrared broiling produces attractive, appetizing food with a professional style
seared apoearance.
Infrared
Broiling
Tips
• For optimum performance make sure the oven rack is
in the correct broiling position.
• Always use a broiler pan to collect drippings. You can
use aluminum foil to line your broiler pan and broiler
rack. However, you must mold the foil tightly to the
• Defrost meats before broiling.
• rack
Slit fatty
to prevent
fromrack.
curling.
and edge
cut slits
in it just meat
like the
• Broil on first side for slightly more than half the
recommended time, season and turn. Season second
side just before removing. Turn meat only once to
limit piercing and the release of juices.
• Before turning or removing food, always pull out rack
to stop position.
• Do not leave the broiler pan in the oven after broiling
is completed.
20
/
_
_
_l-J_-,
/ ALUMINUM
FOIL
_
USING YOUR INFRARED BROILER
DGR, DGRC, & DGRS SERIES
Operating
The Infrared
DGR, DGRC, & DGRS
Broiler
Notice: Before using the infrared broiler for the first
time, you must turn it on for a period of 45 minutes to
burn off residuals left from the manufacturing
process.
1. Make sure all thermostat knobs are in the off
2. Before heating the oven, place the oven racks in the
correct
position.broiling position; the 2nd and 3rd rack
positions from the top are most commonly used for
broiling. For more doneness, use the 3rd rack
position. For searing (great for rare to medium rare
steaks), use the 2nd rack position.
Warning: Use extreme caution when moving racks
while the oven is hot. We recommendthe use of
oven mittens or potholders to prevent injury.
\
/
/
\
OFF
ON
POWERSWITCH
3. Place food in the broiler pan.
5. Tm'nthe POWER SWITCH ON. The power switch
will ill,_,,,ina_ and activate all the th_miostats not
4. the
Place
panthe
under
broiler
tllePaninfrared
on thebroiler.OVen
rack, and position
\
_/
_
6. Pushin the oven thernmstat andsot to broil. The red
broil light will ilhir_inate to indicate the oven is in
the b_iling mode. The bttroersurface will begin to
change from a bluish color when cold, to a bright
orange glow, and will emit infraredheat within afew
o o.on
7. Close the oven doorduring broiling. Broil the fhst
side of the food. To broil the other side of the food,
open the oven door and pull the oven rack toward
you. Turn the food and return the rack into the oven.
Close the door and continue broiling.
/
/
SET OVENTHERMOSTAT
TO BROIL
8. After cooking, turn the oven THERMOSTAT OFF.
9. Pull oven rack and remove the broiling pan.
10.If you are not using the griddle or any other ovens,
tam the POWER SWITCH OFF.
21
USING YOUR STANDARD & CONVECTION OVEN
DGRSC SERIES
DGRSC
Series Ovens
Ovens in the DGRSC Series are engineered to operate
in five differentmodes: standardbake, convection
hake, standardbroil, convection broil and convection
defrost.
Operating
The DGRSC
Series Oven
If your Dynasty model has two ovens, find the
POWER SWITCH and THERMOSTAT KNOB that
correspond to the oven you wish to use. LEFT and
RIGHT ovens are operated with controls located on
corresponding sides.
1. Make sure the thermostat knob for the oven is in
the OFF position.
2. Before heating, place the oven racks in the desired
position.
Warning: Use extreme caution when moving racks
while the oven is hot. We recommend the use of
oven mittens or potholders to prevent injury.
\
I
I
\I
I
25 to determine appropriate settings for each of the
five operation modes.
3. Turn
Follow
DGRSCSWITCH
SERIES ON
SETTINGS
on the
page
4.
thethe
POWER
by pushing
switch to the middle position. This will also
illuminate the POWER LIGHT. Push the switch
one setting further to activate the OVEN LIGHT
(as needed).
",,
_
__
OFF
-ON
POWER&OVENLAMPSWITCH
5. Push in the oven thermostat and set to a desired
cooking temperature between 150°-550°F. The
orange bake light will light to indicate the oven is
on. When the desired temperature has been
reached, the orange bake light will turn off to
indicate the burner is off. The oven thermostat will
cycle on and off to maintain the desired
temperature at a constant level.
OVENTHERMOSTAT
2?.
--"
LAMPON
Operating The DGRSC
(continued)
Series Oven
6. Preheat the oven at the desired setting for atleast
20 minutes,or until the oven cycles on andoff.
Avoid opening the door during preheating.
7. Place food in the oven.
8. After cooking is completed, turn the
THERMOSTAT OFF.
9. To quickly cool the oven after use, turn the
BLOWER SWITCH ON and open the oven door.
When cooling has been completed, turn the
BLOWER SWITCH OFF and close the door.
OFF
ON
BLOWERSWITCH
t0.When use of the oven is no longer needed, turn the
POWER SWITCHOFF.
Note: The welded construction of your Dynasty Range
may cause expansion and contraction of the metal,
which produces a sound.This is perfectly normal and
is no cause for concern.
_1
O
23
USING YOUR INFRARED BROILER
DGRSC SERIES
Operating
The Infrared
DGRSC Series
Broiler
If yourDynasty model has two ovens, find the
POWER SWITCH andTHERMOSTAT KNOB that
correspondto the oven you wish to use. LEFT and
RIGHT ovens are operatedwith controls located on
corresponding sides.
Notice: Before using the infrared broiler for the first
time, you must turn it on for a period of 45 minutes
to burn off residuals left from the manufacturing
process.
1. Make sure the thermostat knob for the oven is in
the off position.
2. Before heating the oven, place the oven racks in the
correct broiling position; the 2nd and 3rd rack
positions from the top are most commonly used for
broiling. For more doneness, use the 3rd rack
position. For seating (great for rare to medium rare
steaks), use the 2nd rack position.
Warning: Use extreme caution when moving racks
while the oven is hot. We recommend the use of
oven mittens or potholders to prevent injury.
\
I
/
\
/
_
\
OFF
\
ON
LAMP
ON
POWER&OVENLAMPSWITCH
3. Place the broiler pan on the oven rack, and position
the pan under the infrared broiler.
I
,,_
4. Turn the POWER SWITCH ON by pushing the
switch to the middle position. This will also
one setting further to activate the OVEN LIGHT
_
illuminate the POWER LIGHT. Push the switch
dot located on the control knob. The red broil light
will
illuminate to indicate the oven is in the
(as needed).
broiling mode. The burner surface will begin to
5. Push
in from
the oven
thermostat
and set
it on
white
change
a bluish
color when
cold,
to the
a bright
orange glow, and will emit infrared heat within a
few seconds of ignition.
\
\
//___
_-_
___J
_
/
_-
/
J
SETOVENTHERMOSTAT
TO BROIL
6. Close the oven door during broiling. Broil the first
side of the food.
24
/
m
Operating The Infrared Broiler
DGRSC Series
(continued)
7. To broil the other side of the food, open the oven
door and pull the oven rack toward you. Turn the
food and return the rack into the oven. Close the
door and continue broiling.
8. After cooking, turn the oven thermostat OFF. Pull
oven rack and remove the broiling pan.
OFF
9. To quickly cool the oven after use, turn the
BLOWER SWITCH ON and open the oven door.
When cooling has been completed, turn the
BLOWER SWITCH OFF and close the door.
ON
BLOWERSWITCH
10.When use of the oven is no longer needed, turn the
POWER SWITCH OFF.
O
e_
DGRSC SERIES SETTINGS
Operation
Oven
Infrared Broiler
,i
Blower
Standard Bake
On
Off
Off
Convection Bake
On
Off
On
Standard Infrared Broiling
Off
On
Off
Convection Infrared Broiling
Off
On
On
Convection Defrost
Off
Off
On
25
TOP SECTION CHARACTERISTICS
ALL SERIES
Open Top Burners
With
Electronic
Spark
Ignition
Your Dynasty appliance features stainless steel open top burners engineered
with electronic spark ignition to eliminate the necessity of continuous pilots.
These burners provide immediate heat, and also respond immediately to
adjustments of heat settings.
Control Knobs Operation
The burner control knobs are configured in sets of two.
The right hand knob controls the front burner, and the
left hand knob controls the rear burner. To ignite a
burner, push in the appropriate burner control knob
and turn it to HI, and then to the LITE position. You
will hear a clicking sound, which indicates the spark
igniters are firing properly. The burner should ignite
within seconds (which is the time required to purge the
air in the gas supply line). As soon as the burner
ignites, turn the knob to the desired heat setting, the
clicking sound should stop once the knob is no longer
in the LITE position. Burner control knobs should be
kept in the OFF position when not in use.
TOPBURNERCONTROLKNOB
REMEMBER: These burners produce a great deal of
heat, especially on the HI setting. Do not operate the
burners for an extended period of time without
cookware on the grates, as it may cause the porcelain
on the grates to chip.
Note: A slight popping sound is normal during initial
operation. This is due to the high rate of gas input to
the burner
Burner Caps Feature
SIMME_SIMMER
This additional feature allows the enhancement of the
DGRSC
Series
Only
appearance of the range top by placing Burner Caps on
the burners without hindering on the performance.
26
OPEN
_NER
BURNER
CAP
BURNER
CAP
To Simmer After Boiling
Turn the controlknob to the OFF position. The cast
iron burner grates will retain enough heat to provide 20
to 30 minutes of continuous simmering. If additional
simmering is desired, turn the knob back to the LOW
position,
Each burner has been adjusted at the factory to produce
Determining
The Proper
the smallest possible stable flame at the LOW setting.
Due to fluctuations in gas pressures and changes in
heating value, you may wish to adjust the height of the
flame at the LOW setting. Refer to the Initial Startup
and Adjustment section of the Installation Manual for
further instructions.
Flame Height
The proper height of the flame depends on the size and
material of the utensil being used, the food being
cooked, and the amount of liquid in the utensil.
However, certain basic rules apply:
• The flame should never extend beyond the bottom of
the pan.
• Use a lower flame with utensils made of slow heat
conductors, such as stainless steel, ceramic glass, etc.
Excessive heat applied to these materials will result
in scorching or burning.
*,When boiling, adjust the flame to the size of the
cookware until boil begins. Then lower flame height
to the minimum needed to maintain a gentle boil.
Foods cook just as fast at a gentle boil, as they do at
a vigorous boil
*To prevent spillovers and boilovers when frying,
always use properly sized cookware. Do not fry with
excessive heat, and never leave the range unattended.
27
USING YOUR WOK
ALL SERIES
Ignition, operationand adjustmentof the Wok burner
are similarto that of the open top burners;see a
complete explanationof control knobs operationon
Wok
page 26.
Make sure the flue opening of the Wok conduction
chamber is at the back, and position the Wok handles
away from the flue opening.
The Mysteries
Of Wok Cooking
Revealed
__
___--------_.._
Wok Cooking
_'--"_,
Techniques
Wok cookery offers a fun and easy techniquefor the
preparationof delicious, creative and healthy meals. A
uniquemethod of cooking, its roots go back thousands
of years,
Although different styles of Wok cooking naturally
suit certain types of food, there are three main Wok
cooking techniques which bring out the food's best
qualities:
Since the Wok was invented by the Chinese, it is
closely tied to Asian cuisine. In this style of cooking,
most ingredients are cooked very quickly at a high
temperature to preserve their color, crispness and
flavor. The Wok design and construction promotes this
cooking method,
Stir-frying
In this technique, each item is cooked quickly in hot
oil, then pushed up on the sides of the Wok while the
next item is being cooked. This preserves the color,
flavor and crispness of vegetables and seals in the
natural juices of meats and seafood.
The cone shape of the Wok concentrates the heat in the
base, where the actual cooking takes place. The
Dynasty Wok conduction chamber is cylindrical which
serves to trap and focus the heat in the base. A flue
opening at the back of the conduction chamber
provides an exit for spent heat.
Steaming
Steaming preserves the natural nutrients Ofthe
vegetables and heightens their freshness.
Since heat dissipates as it travels up the sloping sides
of the Wok, the cylindrical shape allows prepared
foods to stay warm while other ingredients cook in the
center. Therefore, in Wok cooking, each ingredient
may be cook individually, in the same utensil, and will
stay hot until it is time to mix it with the other
ingredients. This promotes a distinctive blending of
various textures, tastes and types of food, and achieves
a delicious balance between contrasting meats and
vegetables.
28
Tempura
This batter-fried method of cooking adds a unique
dimension to meats, seafood and vegetables.
Cooking in a Wok is quick and easy. Because it is so
quick, ingredients must be prepared ahead of time. As
a result, Wok cooking is ideal for entertaining.
USING YOUR CHARBROILER
ALL SERIES
Like the open top burners, the Charbroileris also
equippedwith electronic spark ignition.
Charbroiler
Use of the Charbroiler requires the installation of an
appropriately sized ventilatinghood above the range.
Refer to the Dynasty Installation Manual for
recommended hood sizes.
Unique Charbroiler
Design
The Dynasty Charbroiler is built primarily for indoor use. With that in mind, it has been
designed to operate with less flare-ups, and without the use of lava rocks that collect
grease and often emit a foul odor.
Designed for practicality and versatility, the Dynasty Charbroiler allows you to cook
small amounts of food using only one burner and one side of the broiling grill.
Unlike typical broilers and barbecues which are designed with the hottest part of the
grill at the center, Dynasty Charbroilers are engineered with burners at the sides. This
allows foods to be seared when positioned on the sides of the Charbroiler, and then
placed in the center for completion. Since fat and grease drippings are more prevalent
during the final stage of broiling, the Dynasty side burner design prevents excessive
flare-ups.
The front of the grid can be used to keep foods warm. In the event the grill surface is
fully covered with food, the center and the front of the grill will also provide high heat.
29
USING YOUR CHARBROILER
ALL SERIES
(continuation)
Operating
The Charbroiler
1. Make sure the broiler heat deflector, splash guard,
and grates are properly positioned (see illustration
on page 42). The drip tray should also be in place.
2. Push in and turn burner knob to the HI position,
and then back to LITE. You will hear a clicking
sound which indicates the electronic ignition
system is operating. After the burner ignites, turn
the knob to HI.
3. Preheat the charbroiler for 15 minutes. If heavy
"branding" is desired, preheat for 20 minutes. The
radiantswill begin glowing red hot approximately
two inches fromeach end.
4. Place the food directly above the glowing radiants.
Sear the food to seal its juices. Just after the juices
begin to bubble to the surface, turnthe food once
only and searthe other side. Turningthe food more
often will cause it to lose morejuices and will
lessen the caramelizedeffect and flavor.
5. If agreaterdegree of doneness is desired, f'mishthe
food by placing it atthe center of the grill, or by
lowering the burner flame.
6. Foods may be kept warm by placing them on the
front section of the grill. This section is also ideal
for toasting bread and buns while broiling.
3O
CHARBROILER
CONTROLKNOB
USING YOUR GRIDDLE
ALL SERIES
Griddle
The Griddle operates with a U-shape burner. The
griddle plate is constructed of highly polished 1/2"
thick, restaurant quality steel. An electric thermostat
controls the plate temperature. Each time the
thermostat calls for heat, the burner is automatically
ignited by an electric glowbar ignition system. This
eliminates the need for standing pilots with
continuously burning flames.
Before Using Your Griddle
A thin film of oil is applied to the griddle plate at the
factory to preserveits luster and protect it from rust.
Dust and dirtmay accumulate during manufacturing
and transit. It is important to thoroughly clean the
griddle and season it before using it for the first time.
7. When the griddle is cool, wipe it with clean burlap
or any heavy coarse cloth.
To prepare the griddle:
9. The griddle is now ready to use.
1. Clean the griddle surface with a mild
cleaner/degreaser to remove the film of protective
oil.
lO.It is normal for the griddle to darken with use. This
is a sign of a well-seasoned griddle.
8. Apply a light coat of cooking oil to the griddle to
prevent rusting,
2. Rinse with a mixture of 1/4 cup of vinegar to one
quart of water. Dry thoroughly.
3. Apply thin film of cooking oil (do not use corn oil)
to the entire griddle surface.
4. Heat the griddle to 400°F. Follow normal operation
instructions. (Steps 1 and 2 on page 32.)
5. When the oil begins to smoke, turn the control
knob OFF. Allow the griddle to cool
6. Repeat steps 3, 4 and 5 several times.
31
_,_
t_
kl
t,_
O
II_
USING YOUR GRIDDLE
ALL SERIES
Using Your Griddle
1. Make sure the drip tray is properly positioned.
2. Push in and turn the griddle thermostat knob to the
desired temperaturesetting.
3. Preheat the griddle for 15 minutes or until the
burner cycles twice. Preheating is vital for even
heat distribution on the griddle plate, and faster
heat recovery during cooking.
4. Place food on the griddle and cook to desired
doneness.
5. Removal of food particles with a metal spatula
during cooking will facilitate cleanup, and will
keep the particles from mixing with the cooked
food.
6. After cooking, turn the thermostat OFF.
Allow the griddle surface to cool before washing or
rinsing. The hot steam can cause injury. It may also
damagethe griddleplate.
32
GRIDDLETHERMOSTAT
Foods
Griddle
Setting
Eggs
250° - 325° F
Bacon, Ham,
Pork Chops, Sausage
350° - 375° F
Grilled
375° - 400 ° F
cheese sandwiches
Pancakes
400° - 425 ° F
French
Toast
400° - 425 ° F
Hamburgers
375° - 400° F
Fish fillets
375° - 400° F
Steaks
375° - 400° F
Hash Brown Potatoes
450° - 475° F
f_
O
33
CLEANING AND MAINTENANCE
ALL SERIES
As with any piece of fine equipment, your Dynasty
Range must be kept clean and properly maintained to
maximize its performance and longevity.
This appliance may be cleaned and serviced through its
front. It is not necessary to remove it from its
installation for cleaning or service.
To assure safe and proper maintenance, we
recommend you follow these directions carefully.
IMPORTANT: TURN OFF ELECTRICAL POWER
BEFORE CLEANING ANY PART OF THE RANGE
Cleaning
The Standard
Oven
DGR & DGRC Series
1__
food
Remove any food residuals before the
next use. Removing food particles when the oven is
still warm is helpful; particles can harden and become
more difficult to remove when the oven cools.
FM,?,V_E_D,.,,,_,,,
CleanspillsoVen
1. Removedry.immediately
oven racks and
after
wash
cooking,
with abefore
mild any
cleaner/degreaser or a commercial oven cleaner.
_Biiiil_,_,,_/...,._l/jD_...
2. Soak the broiler pan in a mild cleaner/degreaser to
loosen dirt and facilitate cleaning.
I_
3. Scrape off any food spills from the interior oven
walls and bottom pan. Use a soft spatula or a rough
cloth to remove encrusted residue.
4. The oven bottom pan is removable for easy access.
To remove, pull forward and lift the front of the
pan, then slide it toward you until it is out.
SUDE
/_
(continued next page)
REMOVINGOVENBOTTOMPAN
34
Cleaning The Standard Oven
DGR & DGRC Series
(continued)
5. The oven side liners can also be removed to
facilitate washing.(The oven racks and bottom pan
Each liner is held in place by a hook located at the
bottom rear of the liner. To unhook, hold the liner
at the rear end of the rack guides and lift. Swing the
rear of the liner toward the middle of the oven, tilt
must be removed before this can be accomplished.)
in and push toward the rear, then pull toward you to
POSITION
UNERIN-
remove.
6. Use hot soapy water or a commercial oven cleaner
to wash the liners. Follow the manufacturer's
instructions when using a commercial
i_
[_lll|lr_
oven cleaner.
HOOK_
7. Heat can cause slight discoloration of the oven
interior. This can be removed with a mild abrasive
or a stainless steel cleaner. When using a powdered
cleanser, apply it with a damp sponge or cloth
according to the manufacturer's directions. Rub the
cleanser lightly, as excessive scrubbing can damage
the finish. Rubbing in one direction will maintain
better aesthetics, since the use of some abrasive
cleaners will produce line marks. Rinse thoroughly
and wipe dry.
8. When reinstalling
[
] _ -"
,
- " --_ _"7-..
SWING
REAR
TO MIDDLE
OFOVEN
the oven side liners, make sure
located on both side walls of the oven.
PUSHTOWARDS
THEBACK& TILT
they are both held correctly in place by the hooks
__
LINER
PULLOUT
I_
REMOVING
OVENSIDELINERS
35
CLEANING AND MAINTENANCE
(continued)
Cleaning The Standard
Oven
DGRS & DGRSC Series
1. Remove oven racks and wash with a mild
cleaner/degreaser or a commercial oven cleaner.
2. Soak the broilerpan in a mild cleaner/degreaserto
loosen dirt andfacilitate cleaning.
3. Scrape offany food spills from the interioroven
walls and bottom pan. Use a soft spatulaor a rough
cloth to remove encrusted residue.
4. The oven bottom pan is removable for easy access.
To remove, pull forward and lift the front of the
pan, then slide it toward you until it is out (See
illustrationon page 34.)
5. Use hot soapy water or a commercial oven cleaner
to wash the oven walls andbottom pan.Follow the
manufacturer'sinstructions when using a
commercial oven cleaner.
6. Heat can cause slight discoloration of the oven
interior.This can be removed with a mild abrasive
or a stainless steel cleaner. When using a powdered
cleanser, apply it with a damp sponge or cloth
accordingto the manufacturer'sdirections. Rub the
cleanser lightly, as excessive scrubbing can damage
the finish. Rubbing in one direction will maintain
better aesthetics, since the use of some abrasive
cleaners will produceline marks. Rinse thoroughly
and wipe dry.
36
IMPORTANT: TURN OFF ELECTRICAL
POWER BEFORE CLEANING ANY PART
OF THE RANGE
Cleaning The Convection
DGRC Series
Oven
1. Remove oven racks and wash with a mild
cleaner/degreaser.
IMPORTANT: TURN OFF ELECTRICAL
POWER BEFORE CLEANING ANY PART
OF THE RANGE
2. Soak the broiler pan in a mild cleaner/degreaser to
loosen dirt and facilitate cleaning.
3. Scrape off any food spills from the interior oven
walls and bottom pan. Use a soft spatula or a rough
cloth to remove encrusted material.
BLOWER
4. The tank of the convection oven is a one-piece
welded construction, therefore it cannot be
removed. Oven racks and rack guides can be
removed to facilitate cleaning.
_'_
5. The blower cover can be easily removed by
removing four wing nuts. Tools are not needed.
Use a mild cleaner/degreaser to clean the outside of
the blower cover.
6. With use, a limited amount of debris may
accumulate on the fins of the blower. Use a brass
bristle brush to remove any debris. Use extreme
caution to avoid bending or otherwise damaging the
blower fins.
WINGNUTS
7. The holes on the blower cover are not symmetrical.
When replacing the blower cover, make sure the
pattern of the holes is located at the lowest
position. This assures proper alignment with the
blower axis. Carefully tighten the four wings nuts
to secure the blower cover.
37
7--I
I
I
Cleaning The Convection
DGRC Series
Oven
1. Remove oven racks and wash with a mild
cleaner/degreaser.
IMPORTANT: TURN OFF ELECTRICAL
POWER BEFORE CLEANING ANY PART
OF THE RANGE
2. Soak the broiler pan in a mild cleaner/degreaser to
loosen dirt and facilitate cleaning.
3. Scrape off any food spills from the interior oven
walls and bottom pan. Use a soft spatula or a rough
cloth to remove encrusted material.
BLOWER
4. The tank of the convection oven is a one-piece
welded construction, therefore it cannot be
removed. Oven racks and rack guides can be
removed to facilitate cleaning.
_')
5. The blower cover can be easily removed by
removing four wing nuts. Tools are not needed.
Use a mild cleaner/degreaser to clean the outside of
the blower cover,
6. With use, a limited amount of debris may
accumulate on the fins of the blower. Use a brass
bristle brush to remove any debris. Use extreme
caution to avoid bending or otherwise damaging the
blower fins.
(_
m-J
t_
Igl
_e
gll
WINGNUTS
_1_
7. The holes on the blower cover are not symmetrical.
When replacing the blower cover, make sure the
pattern of the holes is located at the lowest
position. This assures proper alignment with the
blower axis. Carefully tighten the four wings nuts
to secure the blower cover.
37
Cleaning Exterior Surfaces
Stainless Steel:
Stainless steel surfaces may be cleaned by wiping with a dampcloth. Use any mild
glass cleaner to remove fingerprints and smears. Do not use steel wool, it will
scratch this surface. Small surface scratches may be removed by using 100 grit
sandpaper to lightly sand the area in the direction of the grain.
Porcelain Finish:
Any of the following may be used on a porcelainfinish when the surface is cool;
soap andwater; paste of baking soda and water; andnon-abrasive plastic pad or
sponge. Never use abrasive or caustic cleaning agents on any porcelain surfaces of
your range. Porcelain enamel is glass fused on metal, therefore it may crack or
chip with misuse.
Wipe all spillovers immediately with a dry cloth especially acid or sugar
spiliovers. The surface may discolor or dull if soil is not removed.
39
CLEANING AND MAINTENANCE
(continued)
Cleaning The Open Top And Wok Burners
All Series
Spillovers should be wiped up as soon as they occur,
before they burn and become solid.
In the event of a spillover:
1. Turn off electrical power before cleaning any part
of the range.
2. Lift off spider grates or wok adapter, be careful not
to scratch stainless steel surfaces or to chip
porcelain surfaces.
3.
DGR & DGRC MODELS: Lift the front of the
grate support. These supports are secured by clips
located on each of the four corners. Slide the top
grate a few inches to the front, drop the rear from
under the lower lip of the back flue, and lift off the
grate (See illustration on page 41.)
DGRS, DGRSC & DCT MODELS: Lift the front
of the grate support. These supports are secured by
clips located on each of the four corners. Hold the
back of the top grate and snap it up to free it for
removal (See illustration on page 41.)
Note: When removing grate supports, use care to avoid
scratching stainless steel surfaces.
4. Wash with a mild cleaner/degreaser, rinse and dry.
5. If drip tray requires cleaning, remove it and wash
with a mild cleaner/degreaser, rinse and dry.
(continued next page)
40
IMPORTANT: TURN OFF ELECTRICAL
POWER BEFORE CLEANING ANY PART
OF THE RANGE
Cleaning
The Open
All Series
Top And Wok
Burners
(continued)
_.._ GRATES
6. To clean the burners you must first remove the
grates and the grate supports. Then unscrew the
wing nut that attaches the burner to the hanger.
Remove the burner and let it soak in hot sudsy
water. Wipe off the stains. Scrub stubborn stains
with a non-abrasive cleaning pad. Rinse thoroughly
__
GRATE
SUPPORT,, "__
and dry.
7. Removal of burners allows for easy cleaning of
hangers. Note: the igniter lead cable runs
underneath the hanger; do not get this cable wet. If
the cable is wet the igniter will not operate until the
cable has dried. (Should this occur, the burner can
be lit manually with a match. Manual lighting will
circuit
prevents
cable from
operating
when
wet.
speed
drying the
process.)
The still
grounding
of the
In
this the
situation,
the
range can
be turned
on
safely without danger of electrical shock resulting
from this specific condition.
BURNERS
___________
WINGNUTS"_'_k_,_
Li
HANGER
__.
_
SPARK
.1
_ld_ _
R
(_ [
_,k
8. Burners must be thoroughly dried before
reinstalling them in the range. A wet burner will
reposition the burners, and secure them in place by
tightening the wing nuts.
9. Control knobs are removable to facilitate cleaning.
Before removing the knobs, make sure they are in
the OFF
the knobs After
by pulling
not
allowposition.
the gas toRemove
ignite properly.
drying,
them toward you. Wash with a mild
cleaner/degreaser, rinse well and dry.
___
(_
41
CLEANING AND MAINTENANCE
(continued)
Cleaning The Charbroiler
All Series
IMPORTANT: TURN OFF ELECTRICAL
POWER BEFORE CLEANING ANY PART
OF THE RANGE
Allow the charbroilerto cool before cleaning. The
broiler grills, splashguard, and drippanare removable
to facilitatecleaning. Follow these steps when
cleaning the charbroiler:
1. Lift off the charbroilergrates and soak in a mild
cleaner/degreaserfor 15 minutes to loosen the dirt.
Brush the grates with a brass bristle brush. Rinse
well and wipe dry.
2. Lift off the splashguard and heat deflector. Wash
with a mild cleaner/degreaser, rinse well and dry.
3. Pull out the drip pan. Wash with a mild
cleaner/degreaser, rinse well and dry.
42
_
HEAT
SPLASH
GUAI_D
"_L_-,,,___
__"_"_
DE ,EcTo.
_
_
_
_
i
i
Cleaning The Griddle
All Series
1. Liquids generatedby the cleaning process will
collect in the drip tray located beneath the griddle.
Therefore, it is most practical to clean the griddle
surface before removing the drip tray.
IMPORTANT: TURN OFF ELECTRICAL
POWER BEFORE CLEANING ANY PART
OF THE RANGE
2. When the griddle is hot, rub the surface with
unsalted shortening or vegetable oil. Do not use
corn oil. Wipe with a rough cloth to remove food
particles and other residue.
3. After cleaning the griddle surface, always remove
the drip tray located underneath. The pan will
collect cooked-off grease that has drained from the
griddle. Wash the pan in hot soapy water or with a
mild cleaner/degreaser. The drain chute can be
cleaned using a bottle brush and a mild
cleaner/degreaser.
(_]
_"_ I
t_ I
I_ I
Ill I
_ I
_ I
II_ I
_ [
4. Spots may be removed by applying vegetable oil to
the area with a rough grain nylon scouring pad.
_]
5. Follow the manufacturer'sinstructions when using
special griddle cleaners. After using these cleaners,
rinse the griddle with a solution of vinegar and
P""
_ I
¢D [
water. Rinse with clear water, anddry. Before
using again, season griddle by reapplying a thin
film of vegetable oil.
I_ ]
I_ I
¢_ I
¢DL
gl, I
6. If griddle has areas where food has been cooked
into the surface, and cannot be removed through
the above steps, polish the griddle surface with a
fine grain griddle stone. Wipe away all dust and
food particles after cleaning, then reapply a thin
film of vegetable oil.
7. Never flood a hot griddle surface with cold water.
This promotes warping and can cause the griddle
plate to crack.
43
CLEANING AND MAINTENANCE
(continued)
A Guide To The Perfect Flame
All Series
A properly adjustedflame should be stable and quiet. The flame should have a
sharp, well defined blue inner cone. Yellow tipping should not be present.The
flame should be stable and uniform, and not lift out of the ports. Allow 5 minutes
for the flame to "warm up" and stabilize.
Checking The Flame
All Series
The color of the flame is significant in determining if
the proper amountof air is present in the gas mixture.
Flames on the HI setting must have clean, sharp blue
flames with distinct inner cones approximatelyone
inch high. Soft, lazy flames with indistinct cones or
with yellow tips signify an insufficient amount of air.
I
_["
signify excessive air.
"N.
To adjust the air mixture: first make sure the burner
knobs are in the off position, then loosen the screw on
top of the air shutter, and turn the shutter to obtain the
correct aperture size (see table on page 45). Tighten
Noisy flames that tend to lift away from the burner
the screw after the adjustment is completed.
O
_[
S_'-'I:E_
[l_t__
__,__
t
Flames on the LOW setting must also be checked.
Turn the burner control knob to the LOW (simmer)
setting. At this setting, all ports in the burner must he
fully lit with the smallest possible flames. An
if the flames are high. To adjust, set the knob to LOW,
11 i i i i _
then pull the knob out. Use a thin flat screwdriver
I
center of the valve stem. Turn the screw clockwise to
lower the flame and counterclockwise to increase it.
(1/8"
wide) istonecessary
reset the adjusting
screwdolocated
theor
adjustment
if some ports
not stayatlit,
44
_ l
_
,
_,_)O[ USILG
[
N_----_
Dimensions
of Air Shutter Apertures
(in Inches)
Natural
Propane
Gas
Large Burner
3/16 TO 1/4
1/2 TO 9/16
Simmer
1/16 TO 1/8
3/8 TO 7/16
Burner
45
CLEANING AND MAINTENANCE
(continued)
Lubricating
All Series
The Oven Door
The oven door should be lubricated periodically,
depending on frequency of use. To lubricate, remove
the front kick plate by lifting and pulling it toward
you. This will expose the door mechanism.
Three to four drops of lubricating oil applied to the
door hinge and rocker arm as shown below will be
sufficient to properly maintain it for normal use.
/L
I1_]
KICKPLAT
ROCKER
ARMHINGE
(BOTHSIDES)
APPLY
LUBRICATING
OILONLOCATIONS
ASSHOWN
(ACTUAL
DOORMECHANISM
MAYVARYACCORDING
TOMODEL)
46
//
Replacing The Oven Bulbs
All Series
The oven light bulbs are located on the front sections
of both side walls.
1. Allow the bulb to cool completely before removing
it. Do not touch a hot bulb with a damp cloth; this
will cause the bulb to break.
IMPORTANT:
TURN OFF
ELECTRICAL POWER BEFORE
BEGINNING
MAINTENANCE
TO
ANY PART OF THE RANGE
2. Hold the cover glass with one hand, and use your
other hand to insert a bladed screwdriver between
the cover glass and the metallic case (metallic strip)
of the lamp. Do not insert the screwdriver between
the oven wall and the metallic case.
METALLIC
CASE
3. Unscrew and remove the burned out bulb. Screw
the new bulb in place.
BULB
4. To re-install the cover glass, first insert one side of
the cover in the metallic case; then, snap the
opposite side into place.
COVERGLASS
OVENTRAY /
47
q:ueSfio_S
QUESTIONS?
USE THIS EASY TROUBLESHOOTING GUIDE
PROBLEM
PROBABLE
TOP BURNER DOESN'T
LIGHT
1. Range not connected to
power supply.
1. Connect range to wall outlet;
check circuit breakeror fuse
2. Clogged burner port.
2. Clean burnerport with a
straight pin.
3. Burner improperly
positioned.
3. Place burner in proper
position on valve and burner
hanger.
1. Lack of primary air due to
incorrectair shutter
adjustment.
1. Open air shutters to
eliminate yellow tips.
Caution:too much airwill
cause lifting, noisy
flames. A balance must be
maintained. (See page 44.)
2. Blocked, dirty primary air
openings or blocked
burner ports.
2. Clean and readjust burner.
3. An improperly aligned
orifice hood is reducing
primary air injection.
3. Align with burner venturi
and tube.
4. Incorrect orifice size.
4. Replace with correct
orifice size.
5. Faulty drilling or a dirty
orifice,
5. Clean orifice or replace
faalty drilled orifice.
1. Occurs when the flow
velocity of air/gas mixture
exceeds flame velocity,
(Flame velocity is the
speed at which a flame
moves through a fuel/air
mixture.)
1. Reduce air shutter
opening. Caution: Over
reduction of air will cause
yellow flames. Proper
fuel/air balance must be
maintained. (See page 44.)
YELLOW TIPPING ON
FLAME; PRODUCES SOOT
AND BLOCKS FLUE
OPENINGS
LIFTING FLAMES;
FLAMES RISE FROM THE
PORTS AND BURN ABOVE
THE PORTS, ALSO KNOWN
AS NOISY FLAME
48
CAUSE
POSSIBLE
SOLUTION
box.
PROBLEM
PROBABLE
LIFTING FLAMES
(continued)
2. Incorrectgas pressure.
2, Main valve must be fully open,
Have gas pressure checked by
an authorized technician.
3. Incorrect orifice size.
3. Replace with correctorifice
size.
1. Range not connected to
power supply,
1. Connect range to wall outlet,
check circuit breakeror fuse
box
2. Power switch OFF.
2. Turnpower switch ON.
3. Shutoff valve is in OFF
position,
3. Turnshutoff valve to the ON
position. (see illustration on
page 12.)
4. Main gas line shut OFF,
4. Turnmain gas valve ON,
1. Oven wasn't preheated.
1. Preheat oven for at least 20
minutes.
2. Incorrect gas pressure.
2. Main valve must be fully open.
Have gas pressure checked by
an authorized technician.
3. Incorrect use of aluminum foil.
3. Refer to page 17.
4. Oven bottom impropedy
positioned,
4. Properlyreposition oven
bottom.
5. Incorrect type of cookware
was used.
5. Use shiny pans for cakes,
cookies & biscuits. Use dull or
glass cookware for pies &
breads. Dark pans absorb heat
and cause overbrowning.
1. Switch not set on LIGHT.
1. Turn LIGHT switch ON.
2. Range not connected to
power supply,
2. Connect range to outlet, check
circuit breaker or fuse box.
3. Bulb is burned out.
3. Replace bulb. Refer to page 47.
OVEN DOES NOT LIGHT
OVEN TEMPERATURF$
SEEM INACCURATE:
• Cooluingtskcs too long
• Food o_olr,s too fast
• Food pale in color
• Food overbrowned
• Food overdone on outside,
underdone on inside
RANGE LIGHTS DON'T
WORK
CAUSE
POSSIBLE
SOLUTION
49
NOTES
50
CUSTOMER SERVICE
Before calling for service...
Many operating problems are minor, and can be corrected without a
technician. Refer to the Troubleshooting Guide on pages 46-47 before calling
a service technician.
For additional assistance regarding the use and care of your Dynasty range,
please contact:
• Your Dynasty dealer or distributor (see page 4), or
• Customer Service
Dynasty Range Company
7355 East Slauson Avenue
City of Commerce, CA 90040
1-213-889-4888
1-800-794-5233
1-213-889-4890 (FAX)
Please have the model and serial numbers handy when calling for service (see
pages 4-5).
51
YOUR DYNASTYGAS RANGEAND COOKTOP
WARRANTY
EFFECTIVESEPTEMBER 15, 1997
Dynastyproductsare warrantedto be free fromdefect in materialand workmanshipunder
normal household use for a periodof two (2) yearsfromthe date of originalretail
purchase. Dynasty, thewarrantor,agreesto repairor replace,at itsoption,any partwhich
FULL TWO YEAR
WARRANTY
fa s or s foundto be defectivedurng thewarrantyper od.
LIMITED FIVE YEAR
WARRANTY
Any oven bake/roastburneror griddlebumerand stainlesssteelopentop burnerwhich
failsin normalhouseholdusewithinfive (5) yearsfromthe date of originalretailpurchase
willbe repairedor replaced,free of chargewhenthe rangeis locatedwithinthe United
States.This onlyappliestothe actualpart, and excludesall othercosts,includinglabor.
LIMITED TEN YEAR
WARRANTY
Any stainless steel oven interior which fails in normal household use within a period of
ten (10) years from the date of original retail purchase will be repaired or replaced,free
of chargewhenthe rangeis locatedwithinthe UnitedStates.Thisappliesonlyto the
actualpart, and excludesall othercosts,includinglabor.
LIMITS OF
Thiswarrantyshallapply onlyto productsmanufacturedon or after September15, 1997
and locatedin the UnitedStates.Warranty laborshallbe performedbyan authorized
Dynastyserviceagencyor representative.
WARRANTY
Warranty doesnot applyto damage resultingfromabuse,accident,naturaldisaster,loss
of electricalpower(for anyreason)to the product,alteration,outdooruse, improper
installationor improperoperation,instruction
on the use of the product,unauthorized
adjustmentsand calibrationsperformedon the product,nordamagedue to harsh
chemicals(i.e., cleaningproductsimpropedyapplied).Oven lightbulbsare also
excludedfromthis warranty.
Warrantoris not responsible
for consequentialor incidentaldamage.Warrantydoes not
applytocommercialusage,or to productswithalteredor removedserialnumbers.
Ownershallbe responsiblefor properinstallation,providingnormalcare and
maintenance,providingproofof purchaseuponrequest,and makingtheappliance
accessiblefor service.
Warrantor'sliabilityon anyclaim of any kind,with respecttothe goodsorservices
coveredherein,shall in no case exceedthe priceof the goodsor servicesor partthereof
whichgivesriseto the claim.
WARRANTY SERVICE
Underthe terms of thiswarranty,servicemustbe performedbya factoryauthorized
Dynastyserviceagent or representative.Servicewillbe providedduringnormalbusiness
hours.Laborperformedat overtimeor premiumratesshallnot be coveredbythis
warranty.To obtainwarrantyservice,contactthe dealerfromwhomthe productwas
purchased,an authorizedDynastyserviceagent or Dynasty. Providemodeland serial
numberand dateof originalpurchase.
IMPORTANT:Retainoriginalproofof purchaseto establishwarrantyperiod.
Anyimpliedwarranties
of merchantability
andfitnessapplicable
to theequipment
arelimitedindurationto the periodof coverageofthisexpress
writtenwarranty.Thiswarrantygrantsspecificlegalrightsto thepurchaser.Otherrights,whichmayvaryfromstateto state,mayalsoapply.Titleto
themerchandise
passesto theconsigneeuponacceptancebythecarder.Afteracceptancebythecarrier,themerchandise
travelsattheriskof the
purchaser.
Intheeventoffreightdamagedo notrefuseshipment.Advisetheagentof thedamage,and notethedetailsofthat damageonthefreight
billbeforeanyfreightchargesarepaid.Filea claimfordamageswiththefreightagent.Intheeventof concealeddamage(shipmentarrivesin
apparentgoodorder,butuponunpackingis foundto be damaged)immediately
notifythefreightagentin writingand retaina copyofthenotification.
PartNo.240-142-000
9/97
I
DCT
DGR
DGRC
DGRS
DGRSC
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