Retain this manual for future reference.
Shown here is your warranty serial
number. Have it available in the
event your product needs service
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PROFESSIONAL
48”,36”& 30
”
DUAL FUEL RANGE MODELS
CARE & USE MANUAL
TABLE OF CONTENTS
- 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 build-
ing.
•Immediately call your gas supplier from a neighbor’s phone. Follow the
gas supplier’s instructions.
•If you cannot reach your gas supplier, call the fire department.
- Installation and service must be performed by a qualified installer, service agency
or the gas supplier.
WARNING: If the information in this manual is not
followed exactly, a fire or explosion may result causing property damage, personal injury or death.
Propane Gas Installation..........................................1
General Safety Instructions......................................2
Precautions..........................................................2-4
Model / Parts Identification..................................5-6
Before Using Your Appliance ...................................7
Cooktop Use......................................................8-10
Grill Use.........................................................11-12
Griddle Use.....................................................13-14
Oven Use ..........................................................15-23
Oven Baking..............................................15-18
Oven Broiling ...........................................18-19
12” Oven Proofing...........................................21
27” & 24” Oven Self Cleaning....................21-23
Care and Maintenance......................................24-28
Cooktop Care..................................................24-25
Griddle Care...................................................25-26
Grill / Control Knob Care......................................26
Oven / Oven Door Installation...............................27
Oven Racks / Rack Slides .......................................27
Oven Light Bulb Replacement...............................28
In Case of Power Failure........................................28
Leveling the Grates ................................................28
Warranty Information............................................29
PROPANE GAS INSTALLATION
All of the appliances mentioned in this manual were
manufactured for use with natural gas. They may be
converted for use with propane gas. This must be
done by a qualified installer or service technician. Be
sure the appliance is correct for the type of gas being
used.
CAUTION: When connecting the appliance to
propane gas, make sure the propane gas tank is
equipped with its own high pressure regulator
in addition to the pressure regulator supplied
with the appliance. The maximum gas pressure
to this appliance is not to exceed 14.0 inches
water column from the gas tank pressure
regulator.
1
- TO ENSURE WARRANTY SERVICE, FILL OUT AND SEND THE WARRANTY CARD.
SAFETY PRACTICES TO AVOID PERSONAL INJURY
Thank you for choosing your new DCS Professional
Range. Our products are designed to be safe and
reliable when properly cared for and used reasonably. When using this restaurant caliber appliance,
use it with extreme care, as this type appliance
provides intense heat and can increase the accident
potential. Basic safety precautions must be followed
when using kitchen appliances, including the following:
Read this Care and Use Manual thoroughly before
using your new appliance. This will help to reduce
the risk of fire, electric shock, or injury to persons.
Begin by insuring proper installation 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
shutoff valve is located so you will know how and
where to turn off the gas to the appliance.
If you smell gas, the installer has not done a proper
job 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 “doit-yourself” procedure. Some leaks can only be
found with the burner control in the ON position
and 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, “What to do if You Smell
Gas”.
This appliance has been factory assembled for natural gas. It should be correctly adjusted by a qualified
service technician or installer 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.
All other servicing should be referred to a qualified
technician.
Never “open door broil” with children nearby.
They could quickly come into contact with a hot
oven inner surface, causing severe burns.
Children should not be left 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 appliance. Children
could be seriously injured if they should climb onto
the appliance 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 flammable and may catch on fire.
If the appliance is near a window
be certain the cur-
tains do not blow
over or near the cooktop burners;
they could catch on fire.
Do not use water on grease fires. Turn all burners
OFF, then smother fire with baking soda or use a
dry chemical or foam-type fire extinguisher.
2
-READ AND UNDERSTAND THESE PRECAUTIONS BEFORE USING THIS APPLIANCE.
SAFETY PRACTICES TO AVOID PERSONAL INJURY
Never let clothing, pot holders, or other flammable
materials come in contact with, or too close to, any
burner or burner grate until it has cooled.
Fabric
may ignite
and result in personal 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.
For personal safety,
wear proper apparel. Loose fit-
ting 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 IMMEDIATELY SURROUNDING THE DOOR or THE BACK
TRIM.
The drip tray handles directly 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
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 cool.
Never leave the cooktop unattended when using
high flame settings. Boil overs cause smoking and
greasy spill overs that may ignite. More importantly,
if the burner flames are smothered by a severe boil
over which effects the igniter, unburned gas will
escape into the room. See page 1.
Only certain types of glass, heat-proof glass-ceramic, ceramic, earthen ware, or other glazes 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.
3
SAFETY PRACTICES TO AVOID PERSONAL INJURY
Do not use the grill for cooking excessively fatty
meats or products which promote flare-ups. DO
NOT use cooking utensils on the grill.
GREASE IS FLAMMABLE. Let hot grease cool
before attempting to handle it. Avoid letting grease
deposits collect in the container under the cooktop
burners, the grill or the griddle. 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.
Clean the cooktop with caution. Avoid steam burns; do
not use a wet sponge or cloth to clean the cooktop
while it is hot. Some cleaners produce noxious fumes if
applied to a hot surface. Follow directions provided by
the cleaner manufacturer.
Be sure all the range and/or cooktop controls are turned
off and the appliance is cool before using any type of
aerosol cleaner on or around the appliance. The chemical that produces the spraying action could, in the presence of heat, ignite or cause metal parts to corrode.
Place oven racks in desired position while the oven is
cool
. If a rack must be moved while the oven is hot, do
not let the pot holders contact the hot interior of the
oven.
Use care when opening the oven door; let hot air
or steam escape before removing or replacing
foods.
Do not rub, damage, move or remove the door gasket. It is essential for a good seal during baking.
Clean the ventilator hood and filters above the
range or cooktop frequently
so grease from cook-
ing vapors does not accumulate on them.
Turn the ventilator OFF in case of fire or when
intentionally “flaming” liquor or other spirits on
the cooktop. The blower, if in operation, could
unsafely spread the flames.
DO NOT obstruct the flow of combustion or ventilation air to the appliance. Be sure a fresh air supply is available.
For safety reasons and to avoid damage to the
appliance never sit, stand, or lean on the oven door
or cooking surface.
Service should only be done by authorized technicians. Technicians must disconnect the power supply before servicing this appliance.
California Proposition 65 - Warning: The burning
of gas cooking fuel generates some by-products
which are known by the State of California to
cause cancer or reproductive harm. California law
requires businesses to warn customers of potential
exposure to such substances. To minimize exposure
to these substances, always operate this unit
according to the instructions contained in this
booklet and provide good ventilation to the room
when cooking with gas.
4
SAVE THESE INSTRUCTIONS
PARTS IDENTIFICATION
5
EXTERIOR PARTS IDENTIFICATION- (RD 484GG SHOWN)
SEE PAGE 6 FOR PART LIST
MODEL / PARTS IDENTIFICATION
6
DUAL-FUEL RANGE MODELS
1. Backguard. a-Island Trim, b-LowBack, c- Hi-Shelf
2. Burner Grates / Burners
3. Grill
4. Griddle
5. Cooktop Burner Control Knobs
6. Proofing Oven Control Knob
7. Grill Control Knob
8. Large Oven Mode Control Buttons
9. Griddle Control Knob
10. Small Oven Control Knobs
11. Oven Rack Slides.
a-27”, 24” Oven, b-12” Proofing Oven
12. Oven Door. a-27”, 24” Oven, b-12” Proofing Oven
13. Oven Window. a-27”, 24” Oven, b-12” Proofing Oven
14.
Door Handle. a-27”, 24” Oven, b-12” Proofing Oven
15. Door Handle Endcap
16. Thermostat Bulb. a-27” Oven, and 24” Oven there are two bulbs
top one is Main Thermostat lower one is Auto reset
PARTS IDENTIFICATION
DCS-RD-484GG DCS-RD-486GL DCS-RD-486GD
DCS-RD-366 DCS-RD-364GL DCS-RD-364GD
OVEN ON
HEATING
DOOR LOCKED
HEATING
DCS-RD-304
b-12” Proofing Oven
17. Drip Pans
18.
Oven Light Switch. a-27” Oven, b-12” Proofing Oven
19. Oven Door Gasket
20. Drain Tubes
21. Griddle Flue Cover (Vent)
22. 27” Oven Control Knob
23.
Oven Racks. a-27” Oven Bake/Broil (3), b-12” Proofing Oven(2)
24. Oven Heating Element. a-27” Oven Bake, b-12” Proofing Oven
Bake, c-27” Oven Broil, d-12” Proofing Oven Broil, e 30” Oven Bake/
Broil
25. Rating Plate / Serial Number.-
(in rear of Burner Box below Grates-- can
be seen when Grates are removed)
26. Oven Light
27. Convection Fan Baffle
28. 12” Oven Crumb Catch Tray
BEFORE USING YOUR APPLIANCE
1. Remove all packaging materials and labels from
your appliance. If the installer has not set up your
appliance, do it now. Check that you have the following items:
COOKTOP - (depending on model)
•Four or six burners, burner bowls, burner caps and
grates
•Griddle
•Grill racks, 2 pieces
• Radiant tray, 6 removable rods - to hold briquettes
and briquettes for grill
•One or two removable drip trays (griddle and grill
models have drip tray liners, for catching the grease)
•Back splash or back trim
OVEN - (depending on model)
27” & 24” O
VEN:
• Three Oven Racks
•Two removable Stainless Steel 3 position Rack Slide
Assemblies
•One, Two-piece broil pan
12” OVEN:
•Two oven racks
•Two removable Rack Supports
•One, Two-piece broil pan
2. Place the oven racks in the proper position
before turn-
ing 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.
To insert the oven racks:
A. Hold the rack with the back safety rail in the up posi-
tion and towards the rear of the oven. Slip it into the
oven so the rack slides are between the rack and the rack
guides.
B. As you slide the rack into the oven tip the front of the
rack up slightly, so that the safety stops on the back of
the rack, clear the rack slides. The safety stops keep the
rack from sliding out of the oven when pulled forward.
To r emove or reposition the racks:
A. Pull the rack forward.
B. Lift the front of the rack up so the safety stops clear the
rack slides.
C. Pull the rack forward.
3. Before baking or broiling:
One at a time turn on the oven and broiler elements for
20 to 30 minutes each. This burns off the manufacturing oils used by the factory. Turn the oven element on to
450°F and the broiler element on to “Broil”. Turn on
the ventilator above your range while these burners are
on, as there will be an odor.
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.
7
COOKTOP USE
Your new professional gas range or cooktop is equipped with
burners typical of those used in restaurants. These burners are
designed in two pieces for maximum cleanability and controllability. The center, smaller cap covers and protects the
simmer burner from boil overs, that could put the flame out.
This cap also spreads the simmer burner heat out to avoid
too much heat being concentrated on the center of the pan.
The simmer burner is always on when the burner is in use.
The burner should never be operated if the simmer cap is not
in place.
All the cooktop burners have electronic spark ignition to
eliminate continuously burning pilots, when the port ring is
on and the flame is blown out, it will relight. This two piece
burner has a (BTU) range at the highest of 15,000 with a
variable simmer that has a range between 1250-500 (BTU’S).
After cleaning, it is important to make sure the locating
pin on the top side of the burner base is properly aligned
with the corresponding slot in the burner base. Incorrect
alignment will produce a potentially dangerous flame and
poor burner performance.
When standing in front of the range, the locating pin on
the burner base and corresponding slot in the port ring is
located at approximately the 3 o’clock position.
See the fol-
lowing illustration at top of next column.
Your new professional cooktop has exceptionally low simmering capabilities. The center simmer 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 longer than lighter, conventional grates)
some foods may continue to cook by retained heat after the
burner has been turned off.
The simmer burner is lit from the outside burner flame. The
flame travels over the port ring and crosses over onto the simmer burner located just beneath the simmer cap. When lighting only the simmer burner always light the main burner
first. This will in turn provide the ignition source for the simmer burner. Look to ensure that the simmer ports are lit
before turning the knob down to the simmer position.
Should a strong draft or boil over extinguish the simmer
SIMMER CAP
SIMMER FLAME
SIMMERING
PORT RING
SIMMER CAP
LOCATING PIN
LOCATING SLOT
BURNER BASE
SIMMER CAP
SIMMER FLAME
PORT RING
BURNER BASE
605 fig. 32 .eps
BURNERS
8
COOKTOP USE
flame it will not relight automatically as the outer burner
would.
If a burner does not ignite, listen for the clicking sound. If
the igniter is not clicking, TURN OFF THE BURNER.
Check the circuit breaker for a blown fuse or a tripped circuit
breaker. If the igniter still fails to operate, see page 28,
“Before Calling For Service”. To light the burner manually,
see page 28, “Power Failure”.
It is necessary to keep the burner ports and the igniters clean, for
proper lighting and efficient performance of the cooktop burners.
The burner flame should burn completely around and within the burner with no excessive noise or lifting. The flame
should be blue in color and stable with no yellow tips.
An improper air-gas mixture may cause either a burner flutter
or a yellow tipped flame. A technician should adjust the
flame. During initial use, foreign particles in the gas line, or
dust in or in the air around the appliance may cause an
orange flame. This will disappear with use.
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.
FLAME HEIGHT
1"
3/8"
BURNER PORTS
SIMMER CAP
IGNITER
BURNER BOWL
RETENTION PORTS
SIMMER
PORTS
BURNER EFFICIENCY and FLAME
CHARACTERISTICS
NOTE: If you are using propane gas, a slight pop or
flash may occur at the burner ports a few seconds
after the burner has been turned “off”. This “extinction pop” is normal for propane gas.
ELECTRONIC IGNITERS
9
COOKTOP USE
•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.
•Utensils which conduct heat slowly (such as glass-
ceramic) should be used with medium to low flames.
If you are cooking with a large amount of liquid a
slightly larger flame can be used.
The burner grates are heavy cast iron coated on both sides
with porcelain enamel. They were designed in sections to
make them easier to remove and clean. Because they are
coated on both sides, they can be placed in the dishwasher
to clean. For additional cleaning tips see the porcelain
enamel cleaning section on page 24. The grates also come
equipped with leveling screws. See page 28.
Located under the burners and/or the griddle and/or the
grill is a stainless steel drip tray/s. On models with the
griddle and/or grill there is also a drip tray liner. Pull the
tray/s out for cleaning
after they are cool.
DO NOT PULL THE DRIP TRAY OR THE
LINERS OUT DURING OR IMMEDIATELY
AFTER COOKING ON THE OVEN, THE
GRILL OR THE GRIDDLE.
HOT GREASE MAY BE RUNNING FROM THE
GRILL OR THE GRIDDLE INTO THE DRIP TRAY
LINERS.
For best results we recommend using Professional
Cookware. This type of utensil can be found at your finer
department stores, specialty cooking shops, or Restaurant
Supply Stores. If using regular cookware be very careful if
the pans have plastic handles, as these large professional
size burners can flame up on the outside of the pan and
melt or bubble the handles.
The control knobs are readily associated with the burners
they control. The cooktop control knobs are in front of the
burners, the grill and/or the griddle they control. The oven
or griddle control/s are placed slightly lower than the control knobs. This is due to the physical size of the commercial type thermostats used on the product.
The cooktop burners have an infinite number of heat settings as there are no fixed positions between HI and LO.
To turn ON a cooktop burner, push the control in, then
turn it counterclockwise to the LITE position. You will
hear the igniter click. When the gas is ignited all around
the burner, turn the knob back to the desired setting.
When using the simmer burner always ensure that the simmer burner lights from the main burner.
CONTROL KNOBS
COOKING UTENSILS
DRIP TRAY and DRIP TRAY LINER
BURNER GRATES
10
GRILL USE
The two-piece grill rack is reversible. Place the side with the
two grooved tabs towards the back of the cooktop. The grill
rack is made of cast iron and has a black porcelain finish.
One side of the grill is ridged and should be used for foods
where you want the fat to run off, such as steak or hamburger patties. The ridges are slopped so the fat runs toward
the front of the grill and can easily run down to the cooler
area of the drip tray and away from the intense heat of the
burner. The other side of the grill was designed for foods
that need more support while cooking, such as fish.
Food cooked on this grill achieves the same flavor as food
cooked on an outdoor grill. The intense radiant heat from
the ceramic briquettes caramelizes the fats and juices that
are brought to the surface of the food, giving it the barbecued flavor. This gas grill may cook slightly faster than you
are used to.
The layer of ceramic briquettes, under the grill racks, will
last for many years with proper care. They are shipped
from the factory pre-assembled on the radiant tray, ready
to be set in place into the fire box, under the grill racks. Be
sure to remove any packaging material from the radiant
tray and briquettes before using the grill. Burned food particles and ash can be emptied off the radiant tray when
cool by shaking over a waste receptacle. Chipping or cracking of the briquettes 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/briquettes with alternates. Contact DCS for genuine
factory-direct replacement parts.
For proper searing and browning the grill requires high
heat. When cooking you will usually use the HI heat the
entire cooking time. With large pieces of meat or poultry
you may need to turn the heat to a lower 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.
Before starting to cook on the grill, be sure the drip tray and
liners are in place and that you have the grill racks turned to
the side you want for cooking. Preheat the grill for 15 minutes with the control knob set on HI. When the grill is preheated, place the food on the grill. Cook it to the doneness
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. When you are finished cooking allow
the grill and the drip trays to cool before cleaning them.
USE OF THE GRILL
CERAMIC BRIQUETTES
GRILL
11
GRILL USE
They should be cleaned each time they are used.
Occasionally grease drippings ignite. These drippings will
create minor puffs of flame for a second or two. This is
normal when cooking on a barbecue. 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 briquettes and it may create a flare-up.
If this happens, use a long handled spatula to move the
food to another area.
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 doneness desired also affects the time.
When turning the meat over always use a spatula as it will
not puncture the meat allowing the juices to run out. This
will help to keep the meat juicy. Turn the meat only once,
as juices are lost when the meat is repeatedly turned.
Season or salt the meat after it has been cooked, these
products have a tendency to dry the meat out.
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.
GRILLING HINTS
DO NOT
leave the grill unattended
while it is turned on.
EXCESSIVE FLARE UPS and FLAMING
NOTE: The longer you preheat the grill, the darker
the grill marks.
12
USE THIS SPACE TO SAVE GRILLING NOTES AND YOUR FAVORITE RECIPES:
GRIDDLE USE
The built-in griddle on your cooktop is made from Type
304 stainless steel, highly polished to provide a smooth
cooking surface. It is normal for it to darken with use as
oils cook onto the surface to provide a stick resistant base
or “seasoning”. Since the griddle is made from stainless
steel the surface will not rust.
The griddle burner is thermostatically controlled and cycles
on and off to maintain the set temperature. The
“HEATING” light indicates that the burner is “on”.
The griddle assembly is not to be removed for cleaning and
is held in place by two front screws and one rear screw.
These are mainly there to keep the griddle from shifting in
transit and positioning thus avoiding breakage of any igni-
tion components. Once the unit is in position the rear
shipping screw can be removed. It is located beneath the
griddle flue cover which is removed by lifting off (be careful not to scratch your backguard during removal of the
cover). Remove the center shipping screw.
The two outer screws are leveling screws. They can be
turned to level the griddle or to provide a forward slope to
help grease and oils to drain away from the food being
cooked. After using the griddle a few times you will be able
to judge the slope best for the foods you are cooking and
your personal preference.
1. Clean the griddle thoroughly with hot, soapy water to
remove any protective coating.
2. Rinse with a mixture of 1 quart water and ⁄ cup white
vinegar. Dry thoroughly.
3. Pour 1 teaspoon vegetable oil into the center of the
griddle (do not use corn oil as it gets sticky). Rub the
oil over the entire surface of the griddle using a heavy
cloth.
4. Turn the control knob to a Medium setting (350ºF).
Turn the heat Off when the oil begins to smoke.
Allow the griddle to cool.
5. Repeat Step 3. Be sure to cover the entire surface with
the oil.
6. Repeat Step 4. Allow the griddle to cool. Wipe the
entire surface of the griddle using a heavy cloth. Apply
a very thin layer of vegetable oil. The griddle is now
ready to use.
If the griddle is not used for a period of time, reseason it
occasionally.
NOTE: It is normal for the griddle to darken with
use.
BEFORE USING THE GRIDDLE FOR
THE FIRST TIME or TO RESEASON
GRIDDLE
13
GRIDDLE USE
Eggs
Bacon, Ham, Pork Chops
Pancakes, French Toast
Sausage, Grilled Cheese Sandwiches
Before starting to cook on the griddle, be sure the drip tray
and liners are in place. Preheat griddle for 15 minutes with
the control knob set to the temperature suggested on the
cooking chart. When the grill is preheated, the HEATING
light will turn off. Place the food on the griddle and cook
to desired doneness.
NOTE: When the griddle is properly seasoned it can
be used without any additional shortening. However,
it can be used for flavor. A light mist of non-stick
vegetable spray, applied before cooking to a cool
griddle, makes delicate foods easier to turn.
USE OF THE GRIDDLEGRIDDLE COOKING CHART
14
FOOD TEMPERATURE
225ºF to 250ºF
300ºF to 325ºF
325ºF to 350ºF
350ºF to 375ºF
400ºF to 425ºF
Hash Brown Potatoes
USE THIS SPACE TO SAVE GRIDDLE NOTES AND YOUR FAVORITE RECIPES:
OVEN USE
Your new professional Dual Fuel range is equipped with
bake and broil cooking elements. The 27” oven bakes at
6,000 Watts while the 27” and 24” oven broils at 4,000
Watts. On the (RD 304 models) the 24” oven bakes at
3,000 watts. The 12” proofing oven (RD 48 models only)
bakes at 3,700 Watts and broils at 3,600 Watts.
Your 27” and 24” (on RD304 Models) new oven (single or
right side) can be used in three cooking modes; convection
bake, regular bake or broil. To help 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 old oven may have had a thermostat that
over the years got a little hot or a little cold. Check your
recipes for the correct time and temperature. Use caution
when using your old ovens time or temperature. You may
have been compensating for your old oven being out of
calibration.
Models DCS RD 484 GG, DCS RD 486 GL and DCS
RD 486 GD have two ovens. The 27” oven on the right
side can be used for standard baking, fan assisted convection baking, and broiling. It is also self-cleaning. The 12”
oven on the left side, can be used for standard baking,
broiling, and proofing baked goods. It is also ideal for baking small amounts of food when you don’t want to heat
the large oven.
CONVECTION BAKING
Convection Baking is baking using the fan at the back of
the oven for 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 recirculated 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 to Cook by Convection
Air Leavened Foods (Angel Food Cake, soufflés, cream
puffs, meringue shells)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 3 racks)
Cookies
Poultry
Roasts
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 to Cook by Bake
Appetizers
Pies, Cakes
Breads
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
BROIL
Broiling is cooking by intense infrared radiation supplied
by the broil burner element 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.
Foods Suitable to Cook by Broil
Appetizers
Meats, Poultry, Fish
Top Browning: Casseroles, Breads
OVEN
OVEN COOKING ELEMENTS
15
OVEN USE
Converting Recipes to Convection Baking
Low sided baking utensils will give the best results as the
hot air can reach all sides of the food easier. The oven temperature can be left the same as the recipe and the food
cooked a shorter period of time. The temperature can be
lowered 25ºF to 50ºF and the food will probably take the
same length of time to cook as the recipe states. If you find
that food is adequately browned on the outside, but not
done in the center, lower the temperature another 25ºF and
add to the baking time. When reducing the temperature
always 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 then 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 all 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 well 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 less intensive cooking surface. Cookie
sheets with only one edge 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 soufflés.
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.
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. While
baking with an extremely moist food product in the oven,
condensation may collect on the control panel or the top of
the door.
Baking
•Follow the recipe amounts and ingredients, including
the size and shape of the baking utensil recommended in
the recipe.
•Do not open the oven door often, use the interior oven
light and look through the window. All Dual Fuel ovens
have been designed with large windows for easy bake
checks.
•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.
•If you are using glass utensils, lower the temperature
25ºF.
•Use a minute timer, set it for the minimum time sug-
gested in the recipe.
Convection Baking
•Follow the first three recommendations above.
•Metal utensils give better results in convection, than
glass baking utensils. If you use glass, it usually is not
necessary to lower the temperature an additional 25ºF.
•Use a minute timer, set it 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.
•Keep in mind that convection baking results vary,
depending on type of product. In many cases, standard
bake yields superior results over convection.
TO GET THE BEST RESULTS
CONDENSATION
16
OVEN USE
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 off when
the oven has reached temperature.
(48” Models Only)
To use the 12” Proofing Oven to bake (smaller oven on
left side), simply push in the “BAKE” switch on the valve
panel, above the Oven knob over the small oven and turn
the control knob to the temperature used in the recipe.
1) With the Thermostat Knob “OFF”,
Press BAKE Selector button (see fig. above)
2) Set desired
Te mperature on Thermostat Dial.
The “OVEN ON” light turns on.
The “HEATING” light turns on.
Once the “HEATING” light cycles off
the first time, the Oven is preheated.
The “OVEN ON” light remains on until
the “OFF” Selector button has been
pushed, or the Thermostat has been
turned to the “OFF” position.
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 push in the “BAKE” switch on the
valve panel, above the Large Oven knob and 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.
1) Press BAKE or CONVECTION BAKE Selector button
(see fig. above)
The convection fan will turn on if
“CONVECTION BAKE” is selected.
2) Set desired Te mperature on Thermostat Dial.
Once the “HEATING” light cycles off
the first time, the Oven is preheated.
The “OVEN ON” light remains lit
until the “OFF” Selector button has
been pushed, or the Thermostat has
been turned to the “OFF” position.
OFF
BAKE
CONV.
BAKE
BROIL
OVEN ON
THERMOSTAT DIAL
CLEAN
HEATING
DOOR LOCKED
27”& 24' OVEN BAKE/CONVECTION BAKE CONTROL
SETTING THE 27” & 24” OVEN FOR BAKING:
OFF
BAKE
BROIL PROOF
OVEN ON HEATING
THERMOSTAT DIAL
12” PROOFING OVEN BAKE CONTROL
SETTING THE 12” OVEN FOR BAKING:
PREHEATING
17
OFF
BAKE
BROIL PROOF
OVEN ON HEATING
OFF
BAKE
BROIL PROOF
OVEN ON
HEATING
DOOR LOCKED
SETTING BAKE/CONVECTION BAKE FOR THE 27” & 24” MAIN &12”PROOFINGOVENS-
OVEN USE
The larger 27" self cleaning convection oven is located on the right side of a 48" Dual Fuel Range or is
the only oven on a 36" and 30" Range. The oven
comes standard with (3) oven racks and three position roller assisted rack supports. A porcelainized steel
broiler pan is included with this oven.
A note about the roller assisted r
ack supports (27" and
24" ov
en only):
Specifically engineered from high temperature materials for in oven use, they will stand up to years of use.
They are especially functional when the oven racks
are supporting the heavy food products associated
with this high capacity oven. They must be removed
before the oven can be put into self clean. See page 27
for care of the rack supports. All three dual fuel ovens
come with a 2-pc. broil pan.
12" Ov
en (48" Ranges Only):
The 12" oven comes equipped with (2) oven racks
and three position rack supports. The rack supports
are removable for cleaning. Also included is an aluminum broil pan and porcelainized steel bottom pan
for easy cleaning.
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 least 1” of space between
the oven walls 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.
Convection Baking
One to three racks can be used simultaneously during
convection baking. Place the racks in the desired
position before turning the oven on. Store the unused
racks out of the oven.
Rack position 2 (second from bottom) will 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 least 1inch of space between the oven walls and the pans so
the heated air can circulate.
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 bake) you need i.e. cakes, cookies, breads, etc. There may be a cost for the bulletins.
HIGH ALTITUDE BAKING
CA
UTION: 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.
27" and 24" Oven Ranges:
18
OVEN USE
When the "Broil" selector button is pressed you will
hear a cooling fan begin to operate and feel an air
current above the oven door. This air current serves
to keep the control area above the oven cooler during
open door broiling. The cooling fan must be running
for the broiler to operate. Never open door broil with
children nearby. See "Safety Practices".
The broiler does not need to be preheated for most
broiling. However, fast cooking foods such as thin
strips of meat or fish may require a short preheating
period of 2 to 3 minutes to allow the food surface to
brown in the same time the food takes to be cooked
throughout.
• Defrost the food before starting to cook.
•
Leave the door ajar at the broil stop
( * NOTE- If the door is closed during
broiling, the oven cavity may get hot enough
to cycle the broil element on and off,
producing food that tastes baked/roasted
instead of broiled.)
•Set a minute timer for the minimum time to
check the food.
Steaks should be at least one inch thick, if a rare
doneness 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 (fillet of fish, 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 with stand
the intense heat of the broiler burner.
To accurately determine the doneness of a thick steak
or chop (1fi inches thick or more), use a meat thermometer. Insert the point of the thermometer into
the side of the meat to the center. Cook the first side
to 90ºF for rare meat. Cook the first side to 100ºF
for medium to well done. Cook the second side to
the desired degree for the doneness you want, 135º F
to 140ºF for rare, and 150ºF to 155ºF for medium
and 160ºF to 165ºF for well done. If you are cooking
pork, cook to 170ºF.
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 infra-red broiler burner. This helps to
minimize the smoking and spattering of the grease.
NOTE: When the oven is used for an extended period
of time at a high temperature, the cooling blower may
turn on. This is normal. The cooling blower will also
operate during Broil and the Self-Cleaning cycle.
If the
blower is not running during these modes, do not use
the oven.
Call a qualified appliance technician to
repair the unit.
USING A MEAT THERMOMETER TO
BROIL
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.
TO GET THE BEST RESULTS
PREHEATING
OFF
BAKE
CONV.
BAKE
BROIL
OVEN ON
THERMOSTAT DIAL
CLEAN
HEATING
DOOR LOCKED
27” and 24” Main Oven:
OFF
BAKE
BROIL PROOF
OVEN ON HEATING
12” Proofing Oven:
TO SET THE OVENS FOR BROILING
BROIL
19
OVEN USE
The rack position depends on the type and thickness
of the food. Thick pieces of meat or poultry would
typically be broiled on rack position 2, steaks, chops
and hamburger, would be broiled on rack position 1.
If top browning casseroles or bread the thickness of
the food would indicate the rack position. The
casseroles would typically be browned on rack position 2 or 3 and the bread on rack position 1.
(see p.7
for Rack position illustrati
on)
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 temperature for the recommended.
To use the oven as a slow cooker set the oven control knob
to 225ºF, 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
for 150ºF. Be sure the food is tightly wrapped in foil.
Thaw the food just enough to handle it. Cook immediately. Do not refreeze.
To thaw frozen cooked food, set the oven control knob to
170ºF. Loosen the freezer wrapping. Do not use plastic
wrap or wax paper in the oven.
Food Oven Temperature
Beef
Rare 150º - 155ºF
Medium 155º - 170ºF
Well Done 170º - 180ºF
Bacon 200º - 225ºF
Biscuits and Muffins (covered) 170º - 185ºF
Casserole (covered) 170º - 200ºF
Fish and Seafood 170º - 200ºF
French Fried Foods 200º - 225ºF
Gravy or Cream Sauces (covered) 170º - 180ºF
Lamb and Veal Roasts 170º - 200ºF
Pancakes and Waffles (covered) 200º - 225ºF
Potatoes
Baked 200ºF
Mashed (covered) 170º - 185ºF
Pies and Pastries 170ºF
Pizza (covered) 225ºF
Pork 170º - 200ºF
Poultry (covered) 170º - 200ºF
Vegetables (covered) 170º - 175ºF
SUGGESTED TEMPERATURES TO
KEEP FOOD HOT
FOOD SAFETY
According to the United States Department of
Agriculture you should not hold foods at temperatures between 40ºF to 140ºF for longer
than 2 hours.
TO USE THE OVEN FOR SLOW
COOKING OR LOW TEMPERATURES
OVEN RACK POSITION
20
12” PROOFING / 27”& 24” SELF-CLEANING
This feature of the 12” Proofing Oven maintains a
warm, non-drafty environment useful for proofing
yeast leavened products.
1) Place dough in dish in the small oven.
2) Press
“PROOF” Selector button
The “OVEN ON” light and oven interior lights
turn on.
The “HEATING” light will not turn on in the
proofing mode. The ther
mostat dial setting does not
effect the proof temp.
The ideal temperature for proofing will be
maintained until the “OFF” button is depressed.
3) Set a Minute timer for the minimum proof time.
NOTES: A) Do Not Open the Oven Door unnecessarily
as doing so will lower the oven temperature and lengthen
proofing time.
B) Proofing time may be decreased when using the
large oven at the same time you are proofing. Check bread
product early to avoid over-proofing. If you are using the large
oven for extended periods of time, we recommend, for optimum results, that you complete the proofing before turning the
large oven on.
DO NOT USE THE PROOFING OVEN FOR
WARMING FOOD OR KEEPING FOOD HOT.
THE PROOFING OVEN TEMPERATURE IS
NOT HOT ENOUGH TO HOLD FOODS AT SAFE
TEMPERATURES (above 140ºF)
The self-cleaning oven of your new range features
pyrolytic self-cleaning. When set in the CLEAN
mode, the oven reaches a high temperature that burns
off the food soil.
When the oven is set for
CLEAN, only the cooktop
burners (four or six) may be used. The 12” Electric
Proofing Oven, the griddle and/or the grill cannot be
used.
It is common to see smoke and/or flames during the
CLEAN cycle, depending on the content and amount
of soil remaining in the oven. If a flame persists, turn
off the oven and allow it to cool before opening the
door to
wipe up the excessive food soil.
At the end of the clean cycle
, some gray ash or
burned residue may remain inside the oven. This is a
mineral deposit that does not burn or melt. The
amount of ash depends on how heavily soiled the
oven was before the oven was cleaned. It is easily
removed, once the oven has cooled, using a damp
paper towel, sponge, or cloth.-
Continue on next
page...
OFF
BAKE
CONV.
BAKE
BROIL
OVEN ON
CLEAN
HEATING
DOOR LOCKED
27” & 24” OVEN SELF-CLEANING
OFF
BAKE
BROIL PROOF
OVEN ON HEATING
SETTING THE 12” OVEN FOR PROOFING:
12” OVEN PROOF MODE
21
12 “ PROOFING OVEN CONTROL KNOB
27” & 24” OVEN SELF-CLEANING
Wipe off any smoke residue that remains on the front
frame with Formula 409® and Fantastik®. If stain
remains, use a mild liquid cleanser. The amount of
smoke stain is directly related to the amount of food
soil left in the oven at the time of self-cleaning.
Clean the oven often.
When the clean cycle starts, the lock light turns on,
and the automatic door lock cycle begins. Do Not
attempt to open the door when the lock light is on.
You can stop the cycle by pushing the off button.
The lock light will turn off only after the oven has
cooled below 550ºF, and the automatic door lock has
completed its cycle to the open position.
Remove all utensils.
Clean the oven front frame and
outer door edges. Wipe up large
spillovers and grease. (see below)
Be sure the light bulbs and glass
covers are in place.
(see page 6- item #26)
Tu rn on the ventilator hood
above the range and leave it on
until after the oven has completed
the self-clean cycle.
Remove Oven Racks and Rack
Slide Assemblies
(NOTE: An
Interlock System has been
designed so that the Self-Clean
Cycle will not engage until the
Rack Slide Assemblies have been
removed. The roller assisted rack
supports are designed to withstand the
temperature range of the standard
baking thermostat. They will not
withstand the extreme temperatures of
pyrolytic self cleaning. To r emove the
Assemblies; A) For each side,
Remove the retaining screw, B) Lift
up slightly and pull the entire
Assembly out. Set aside.)- Replace the
assemblies and retaining screws
after the Self-Clean cycle has
finished. (see illustration below)
Wipe out puddles of grease and any loose soil that
can be easily removed.
Remove any soil that is outside the door seal area.
This appliance is designed to clean the oven interior
and that portion of the door that is inside the oven.
The outer edges of the door and the oven cavity are
not in the cleaning zone. Wipe this area clean
BEFORE SETTING THE OVEN TO SELFCLEAN.
27” OVEN RACK SLIDE ASSEMBLY:
BEFORE SELF-CLEANING THE OVEN:
OVEN DOOR LOCK DURING SELF-CLEAN
22
Tu rn on the ventilator hood
above the range and leave it on
until after the oven has completed
the self-clean cycle.
1) Push the “CLEAN” Selector Button.
2) Set Thermostat to “CLEAN”.
Cooling Blower turns on,
OVEN ON light and HEATING
light turn on,
LOCK light turns on,
The door closing process takes approximate-
ly 60 seconds to complete, at which time the door
becomes locked.
The Clean cycle takes 4 to 5 hours to complete. The
blower and the OVEN ON light turn off once the
cycle has finished.
1) Push the OFF Selector Button.
The door latch will open automatically after the
oven temperature falls below 550ºF and the automatic Door Lock completes its 60 sec. cycle to the
OPEN position.
2) Turn the Thermostat to OFF
3) Replace the oven rack slide assemblies by A)
Guiding the rear of the rack slide assembly into the
bottom rear bracket of the oven side, B) Guide the
top rear of the rack slide assembly into the top Ushaped bracket of the oven side, C) Lift up the Push
Rod so that it rests on the “ledge” of the side support of the assembly, and D) Screw the assembly
secure to the oven through the hole in the front
middle section of the side support. Repeat for the
other side of the oven.
(SEE ILLUSTRATION BELOW)
CAUTION: The interior of the oven will still
be at baking temperatures when the lock light turns off and
the oven door can be opened. Use caution as the Oven may
be hot enough to cause burns.
AT THE END OF THE CLEAN CYCLE:
OFF
BAKE
CONV.
BAKE
BROIL
OVEN ON
CLEAN
HEATING
DOOR LOCKED
SETTING THE 27”& 24”OVEN FOR SELF-CLEAN
ING:
23
27” & 24” OVEN SELF-CLEANING
CARE and MAINTENANCE
When cleaning this range:
Be careful cleaning any part of this appliance particularly
the griddle or the grill while hot.
All parts of the appliance (except the stainless steel griddle) can
be cleaned with hot soapy water, rinsed, dried and buffed to a
shine with a soft, heavy pile cloth. Always try this first, as it is
the mildest cleaning procedure.
1. Use the mildest cleaning procedure first. Some brands
of cleaners of the same type are harsher then others,
r
ead 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. 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 the local
markets and department stores.
Turn off all the burners and allow the grates to cool, before
starting to clean the cooktop. Clean the griddle or the grill
very carefully, while still hot, see directions. If you wipe off
any part of the cooktop while it is hot do so carefully as
using a wet sponge or cloth can result in steam burns.
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 laid on.
The burner grates are porcelain enamel over cast iron.
When cool they may be placed in the dishwasher, or wiped
clean while on the cooktop using hot soapy water, then
rinsed and wiped dry.
The occasional use of mild abrasive cleansers such as BonAmi®, Soft Scrub®or a soap-filled steel wool 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
clean. It is necessary to clean the burners if they do not
light even though the igniter clicks, if there has been a
severe boil over or when the flame does not burn blue.
The burners have been designed in two pieces for ease in
cleaning. When the burner grate and the burner are cool,
remove the grate. The burner cap and the port ring can easily be lifted off. Wash these parts in hot soapy water, rinse
and dry thoroughly. The port ring and the burner cap are
porcelain enamel, follow the directions above.
BURNER GRATES
COOKTOP
24
CARE and MAINTENANCE
Wipe with a water dampened cotton swab. Be careful not
to damage the igniter. (See illustration above and page 9.
The burner bowls, around the burners, are easily lifted off
when the burner grates are removed. They are porcelain
enameled steel. Clean following directions for burner
grates.
Located beneath the cooktop is one or two drip trays
(depending on model). If you have a griddle or a grill there
will also be a tray liner. The drip trays and liners are made
of stainless steel. The drip trays are on rollers so they are
easy to remove and replace. To remove, pull the tray forward. If something has spilled into the trays 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 not allow the grease
to accumulate in the tray or liner as it can be a fire hazard.
Clean the tube, tray and liner as soon as they are cool. 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.
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 1 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.
DRIP TRAYS, DRIP TRAY LINERS,
DRAIN TUBES
BURNER BOWLS
IGNITERS
BURNER PORTS
SIMMER CAP
IGNITER
BURNER BOWL
RETENTION PORTS
SIMMER
PORTS
25
Drain Tubes
CARE and MAINTENANCE
If hot soapy water, vinegar, scouring powder, steel wool or
metal scouring pads are used to clean the griddle, it must be
reseasoned. Follow the directions on page 14 to reseason the
griddle.
Clean the grill immediately after cooking. Turn off the burner. To protect your hand from steam and heat, wear a barbecue mitt. Scrub the grill by dipping a brass bristle barbecue
brush frequently into a bowl of water. The steam created
softens the food particles and assists the cleaning process.
The food particles will drop into the drip tray or into the
radiant tray holding the briquettes. Be sure to clean the
drain tube, drip tray and liner after they have cooled. Follow
directions above.
The Radiant Tray and briquettes, should be removed periodically (when cool) and shaken over a layer of newspaper,
which can be thrown away.
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, oven knob has a “Broil” setting, the griddle does not.
This is made of stainless steel. Use the mildest cleaning procedure first. Hot soapy water, rinse and dry. If the panel has
food soil remaining, try a general kitchen cleaner, such as
Fantastik
®,
Simple Green®or Formula 409®. For hard to
clean 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 wool
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®.
BACK PANEL and SHELF
CONTROL KNOBS - Cooktop, Griddle,
Grill and Oven
GRILL
NEVER FLOOD THE HOT GRIDDLE
WITH COLD WATER. This could cause the
griddle to crack or warp.
26
CARE and MAINTENANCE
If the rear top burners are used extensively on high it is
possible for the vertical stainless steel panel of the low back
or high shelf to discolor from the burner heat. This discoloration can be removed by using Revere Ware Stainless
Steel Cleaner.
If in the event the oven door comes off track, 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 illustration) 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.
Tr y mild cleaners, such as: Bon-Ami, ammonia or ammo-
nia 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 clean 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.
Do Not use Oven Cleaners (such as Easy Off®
or Dow®) on the oven interiors or rack slide assemblies / rack supports. Commercial oven cleaners are cor-
rosive to the thermostat bulb and heating elements. Do
not spray or wipe this type cleaner onto the oven thermostat bulb or heating elements. If some cleaner gets onto the
bulb or broiler burner, wipe it off immediately with a clean
damp cloth.
All of the oven racks and 12” rack supports are chrome
plated steel. *The roller assisted rack supports in the main
oven are stainless steel. To r emove the 12” Oven rack supports, first remove the oven racks, then grasp the rack supports and pull up and out. To replace the rack supports,
put the top in first. *See page 22 for removal of the self
cleaning Oven Roller Assisted Rack Support Assemblies.
Do Not immerse the self cleaning Rack Slide Assemblies
or wash in a dishwasher. Use a damp sponge, cloth, or
steel wool with a mild detergent to clean.
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, rinsed and dried. Harsh Cleaners which are commercial oven cleaners, such as Easy Off or Dow can be used on
the racks, but are not recommended for use on the self
cleaning oven rack slide assemblies or oven interiors.
Additionally, some commercial oven
OVEN RACKS and RACK SLIDES
OVEN and DOOR INTERIOR
27
CARE and MAINTENANCE
cleaners cause darkening and discoloration. Test the cleaner
on a small part of the rack and check for any discoloration
before cleaning 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 rails.
These parts are made of stainless steel, follow the directions
for the Back Panel and Shelf. 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.
Use a general kitchen spray cleaner, such as Formula 409®
or Fantastik®. Spray it on and blot dry with a cloth. Do
not rub. Do not remove or damage the mesh.
For oven light bulb replacement use only a 40 watt, 120
volt appliance light bulb. These are available in supermarkets. DO NOT use a standard light bulb in any oven, the
heat will break it.
To R eplace the Light Bulb
1. Be sure the oven light bulb switch is in the off position
The bottom of the switch is pressed in. Let the cover
and the bulb cool completely.
2. Remove the light cover. Turn the cover to the left
(counterclockwise) to unscrew it.
3. Remove the burnt out bulb. Replace it with a 40 watt
appliance light bulb only.
4. Replace cover. Turn circuit breaker back on, if turned
off. (See Caution).
CAUTION: Be sure the Oven light switch is in the OFF
position and the cover is cool. If the bulb comes loose
from the base, turn off the power to the oven at the circuit
breaker panel, before attempting to remove the bulb base
from the socket.
The broiler, oven, grill or griddle burners cannot be turned
on during a power failure. To light the open top burners,
turn the control knob to “LITE”, 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.
Each individual burner grate comes equipped with (3)
three leveling screws which can be adjusted for grate alignment. Alignment may be necessary to compensate for the
appliances being out of level.
•Is the circuit breaker tripped or the fuse blown?
•Is there a power outage in the area?
•Is the two piece burner put together correctly?
•Is the port ring aligned correctly?
•Is the manual shut-off valve open? This is usually
located where the gas comes out of the wall.
Copy the information below from the data rating plate.
Keep your invoice for warranty validation.
Model Number
Serial Number
Date of Purchase
SERVICE INFORMATION
IF THE COOKTOP BURNERS DO NOT
LIGHT
BEFORE YOU CALL FOR SERVICE
LEVELING THE GRATES
POWER FAILURE
OVEN LIGHT BULB REPLACEMENT
DOOR GASKET
FRAME, SIDES, DOOR EXTERIOR,
HEAT DEFLECTOR
28
WARRANTY
This warranty applies to appliances used in residential applications; it does not cover their use in commercial situations.
This warranty is for products purchased and retained in the 50
states of the U.S.A., the District of Columbia and Canada. This
warranty applies even if you should move during the warranty
period. Should the appliance be sold by the original purchaser
during the warranty period, the new owner continues to be protected until the expiration date of the original purchaser’s warranty period.
This warranty gives you specific legal rights. You may also have
other rights which vary from state to state.
This warranty covers the following and ranges. DCS RD 484 GG, DCS RD 486 GL, DCS RD 486 GD,
DCS RD 364 GD, DCS RD 366, DCS RD 364 GL, DCS RD 304.
29
One (1) Year Full – Covers the entire product
Five (5) Years Limited – Surface burners, Griddle burners, Grill burner, Oven burner
Ten (10) Years Limited – Porcelain oven, Porcelain inner door panel
LENGTH OF WARRANTY
All repair labor and replacement parts, for parts found to be defective due to materials or workmanship. Service must be provided by
Authorized Factory Agent during normal working hours.
Installation or start-up
Normal adjustment to burners, gas regulators, etc.
Cleaning of igniters and/or general maintenance
Shipping damage
Service by an unauthorized agency. Damage or repairs due to
service by an unauthorized agency or the use of unauthorized
parts.
Overtime, weekends, holidays
Discoloration of the griddle plate
Improper installation, such as:
no regulator, improper hook-
up, etc.
Chipping of porcelain enamel grates
Service visits to:
• Correct the installation. (You are responsible for providing
electrical wiring, gas installation and other connecting
facilities.)
• Reset circuit breakers, replace home fuses, or
establish gas supply.
• Damage caused from accident, abuse, alteration, misuse,
incorrect installation or installation not in accordance
with local codes.
• Repairs due to other than normal household use.
• Units installed in non-residential applications such as:
day
care centers, bed and breakfast centers, churches, nursing
homes, restaurants, hotels, schools, etc.
• Supply the user with operational assistance covered in this
manual.
DCS WILL NO
T COVER:
DCS WILL COVER:
For warranty service, contact your local DCS authorized service agency. Provide him with the Model #, Serial #, gas type and date of
installation, and a brief description of the problem.
If you need assistance in locating the authorized service agency in your area, con-
tact your local dealer. He will have a listing of authorized DCS service agents in you area.
We want you to remain a satisfied customer. If a problem does come up that cannot be resolved to your satisfaction, please let us
know. Write:
DCS, Customer Service Department, 5800 Skylab Road, Huntington Beach, CA 92467. Or call Customer
Service/Parts (888) 281-5698 or fax us at (714) 372-7004.
HOW TO OBTAIN SERVICE
*TO ENSURE WARRANTY SERVICE, FILL OUT AND SEND IN YOUR POSTAGE-PAID WARRANTY CARD
As product improvement is an ongoing
process at DCS, we reserve the right to
change specifications or design without
notice.
Litho in USA 02-02
Part No. 10605 REV 3.
5800 Skylab Road, Huntington Beach, CA 92647
(714) 372-7000 Fax (714) 372-7001
Direct Parts/Customer Service (888) 281-5698
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