DCS RGSC-305 User Manual

Page 1

PRELIMINARY

DCS is a leading manufacturer of premium quality cooking and specialty appliances for both residential and professional use. We ar e prou d of our reputation for quality and our commitment to customer satisfaction. We have set high standards for ourselves along with our network of independent Part Distributors and Service Agencies. As an Authorized Part Distributor or Authorized Service Agency we are counting on you to represent our company in a professional manner. We are here to help support you should you need assistance. Our technical support center is staffed by experienced technicians eager to help you. Your questions can be answered by DCS Customer Care Center by phone:1-888-281-5698,email: [email protected], or by mail:

This manual contains information necessary for you to troubleshoot a DCS RGSC-305 self cleaning range. If the technical data you are looking for is not contained in this publication please call our technical support department at 888-396-2665 between the hours of 6:00 a.m.to 4:30 p.m.pacific standard time,Monday thru Friday.

Anytime you need information,or par ts you will need a complete model and serial number. The rating plate is located behind the kickpanel, on the right side of the frame. DCS uses model numbers which describe the type of unit they represent. “RGSC ”designates range,gas,self-cleaning. The number 305 indicates a 30”five burner range.

We have included sections on cooking and installations. In some cases a service problem is directly related to an improper installation or not following correct cooking practices. The information contained in these sections should help you in determining the origin of the condition for which the customer is concerned.

WARNING

If the information in this manual is not followed exactly, a fire or explosion may result causing

property damage,personal injury or death.

WARNING

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

FOR YOUR SAFETY

If you smell gas:

 Do not try to light any appliance.  Do not touch any electrical switch;do not use any phone in your building.  Immediately call your gas supplier from a neighbor’s phone.Follow the gas

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.

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

DCS Attention: Customer Care Center 5800 Skylab Road Huntington Beach,CA 92647 www.dcsappliances.com

TO OUR VALUE D SERVICE PARTNERS

INTRODUCTION

Page 2

PRELIMINARY

TABLE OF CONTENTS

INTRODUCTION..............................................................................................................................................................................................1

SAFETY PRACTICES AND PRECAUTIONS................................................................................................................................3-5

INSTALLATION...........................................................................................................................................................................................6-11

Cabinet Preparation........................................................................................................................................................................6-7

Electrical Connections ........................................................................................................................................................................8

Gas Hook-up ....................................................................................................................................................................................9-10

Anti-Tip Device Installation............................................................................................................................................................10

Backguard Installation.....................................................................................................................................................................11

Flame Characteristics.......................................................................................................................................................................11

COOKTOP USE.........................................................................................................................................................................................12-13

OVEN USE...................................................................................................................................................................................................14-15

Convection Baking / Broiling.........................................................................................................................................................14

Set Oven For Baking.........................................................................................................................................................................15

Set Oven For Broiling.................................................................................................................................................................16-17

CARE AND MAINTENANCE..................................................................................................................................................................18

SEALED BURNER DISASSEMBLY......................................................................................................................................................19

COMPONENT ACCESS .......................................................................................................................................................................20-30

Oven Door Removal.........................................................................................................................................................................20

Kick Panel Removal...........................................................................................................................................................................20

Baker Igniter ..................................................................................................................................................................................20-21

Convection Fan...................................................................................................................................................................................22

Transformer and Relay Assembly Disconnect Power Supply............................................................................................22

Regulator Manifold Assembly.......................................................................................................................................................23

Motorized Latch.................................................................................................................................................................................23

Broiler Assembly/Igniter Removal........................................................................................................................................24-27

Control Panel Removal....................................................................................................................................................................27

Selection Switch.................................................................................................................................................................................27

Burner Re-igniter................................................................................................................................................................................27

Top Burners..........................................................................................................................................................................................27

Top Assembly......................................................................................................................................................................................28

Cooling Fan Motor.............................................................................................................................................................................28

Oven Thermostat...............................................................................................................................................................................29

Lock Thermostat.................................................................................................................................................................................30

Clean Thermostat...............................................................................................................................................................................30

TROUBLESHOOTING.................................................................................................................................................................................31

CLEAN RELAY ..........................................................................................................................................................................................32-34

PUSH BUTTON SWITCH ........................................................................................................................................................................35

OVEN & BROILER IGNITER....................................................................................................................................................................36

SERVICE BULLETIN .....................................................................................................................................................................................37

Foot Kit Repair – K-14355...............................................................................................................................................................37

PARTS LIST ................................................................................................................................................................................................38-51

WIRING DIAGRAM / SCHEMATIC..............................................................................................................................................52-53

HOW TO OBTAIN SERVICE....................................................................................................................................................................54

WARRANTY......................................................................................................................................................................................................55

Page 3

SAFETY PR ACTICES & PRECAUTIONS

PRELIMINARY

When properly cared for,your new DCS Appliance has been designed to be a safe,reliable cooking appliance. 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 Service Manual thoroughly beforeusing

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 to 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 ha ve a small leak and therefore a faint gas smell if the connections are not completely tight.Finding a gas leak is not a “do-it-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.

WARNING:

Gas leaks may occur in your system and result in a dangerous situation. Gas leaks may not be detected by smell alone. Gas suppliers recommend you purchase and install an UL approved gas detector. Install and use in accordance with the manufacturer’s instructions.

 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.

 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.

WARNING:

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

curtains 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.

 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

fitting garments or hanging sleeves should never be worn while using this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking.

 Do not use aluminum foil to line any part of the

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

Page 4

PRELIMINARY

SAFETY PR ACTICES & PRECAUTIONS

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 surfaces 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.

 Never leave the cooktop unattended when

using high flame settings. Boil overs cause smoking and greasy spill overs 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 glazed utensils are suitable for cooktop use. This type

of utensil may break with sudden temperature changes. Use only on low or medium flames settings according to the manufacturer’s directions.

 Do not heat unopened food containers; a build

up of pressure may cause the container to burst.

 During cooking, set the burner control so that

the flame heats only the bottom of the panand

does not extend beyond the bottom of the pan. This could heat and/or melt the handles.

 Always use utensils that have flat bottoms

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

 To minimize burns, ignition of flammable

materials and unintentional spill overs, position handles of utensils inward so they do not extend over adjacent work areas, cooking areas, or the edge of the cooktop.

 Hold the handle of the pan to prevent

movement of the utensil when stirring or turning food.

 GREASE IS FLAMMABLE. Let hot grease cool

before attempting to handle it. Avoid letting grease deposits collect around the cooktop burners.Clean after each use or boil over.

 For proper lighting and performance of the

cooktop burners,keep the burner ports clean. It may be necessary to clean these when there is a boil over or when the burner does not light,even though the electronic igniters click.

 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 cooking 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.

Page 5

PRELIMINARY

SAFETY PR ACTICES & PRECAUTIONS

 California Proposition 65 - W arning: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.

Page 6

INSTALLATION

PRELIMINARY

CABINET PREPARATION

1) The range is a free standing unit. If the unit is to be placed adjacent to cabinets, the clearances shown in Fig.1 are required. The same clearances apply to island installations .

2) The range can be placed in various positions with respect to the cabinet front,with the front either flush or projecting, depending on the countertop depth (See Fig.2, page 4).

3) The gas and electrical supply should be within the zones shown in Fig.1 & Fig.3.

4) The maximum depth of ov er head cabinets installed on either side of the hood is 13".

5) Any openings in the wall behind the range and in the floor under the range must be sealed.

6) When there is less than a 12" clearance between combustible material and the back edge of the range, (above the cooking surface) a DCS Backguard must be installed (see Fig.2). When clearance to combustible material is over 12",a DCS island trim may be used (see Fig. 2). The range comes equipped with island trim standard.(Fig. 2) indicate the space required for each type of backguard.

7) Always keep the appliance area clear and free from combustible materials, gasoline and other flammable vapors and liquids.

8) Do not obstruct the flow of combustion and ventilation air to the unit.

min. 30" wide hood

CAUTION: 36" min. to combustible material , from cooking surface

electrical + gas

supply

35-3/8" max. for level counter, 36-3/4" max. with range

leveling legs fully extended

12" min. to combustible

material , each side

cooking surface



As defined in the “National Fuel Gas Code” (ANSI Z223.1, latest edition).

The horizontal surfaces of the range top (cooktop) trim must not be below countertop level.

A) B) C) D) E) F)

7-1/2" 18" min. 3" 13" max. 4-1/2" (gas) 11" (electrical)

Fig. 1

Page 7

PRELIMINARY

INSTALLATION

2" Maximum Protrusion from Wall for Gas Supply

Gas Supply

Flex Line to Range

Manual Shut-Off Valve must be Easily Accessible

Fig. 3

Fig. 2

min. 30" wide hood

12" min. to combustible

material , each side

cooking surface

electrical + gas

supply

35-3/8" max. for level counter, 36-3/4" max. with range

leveling legs fully extended

As defined in the



“National Fuel Gas Code” (ANSI Z223.1, latest edition).

The range height is adjustable. The level of the range top must be at the same level or above the countertop level.

CAUTION: 36" min. to combustible material , from cooking surface

7-1/2"

18" min.

13" max.

4-1/2" (gas)

11" (electrical)

Page 8

PRELIMINARY

INSTALLATION ELECTRICAL / GAS CONNECTIONS

POWER REQUIREMENTS

120VAC,60 Hz.,single phase. 4 Amp.M ax. (Use 15 Amp.Circuit)

Always disconnect electric supply cord from the wall outlet or service disconnect before servicing this appliance. Observe all governing codes and ordinances when grounding, in the absence of which, observe National Electrical Code ANSI/NFPA No.70-1990.

RECOMMENDED GROUNDING METHOD

This appliance is factory equipped with a power supply cord with a three-prong grounding plug (with polarized parallel blades). It must be plugged into a mating grounding, type receptacle, connected to a correctly polarized 120 Volt circuit. If the circuit does not have a grounding type receptacle, it is the responsibility and obligation of the installer or user to have the existing receptacle changed to a properly grounded and polarized receptacle in accordance with all applicable local codes and ordinances by a qualified electrician. In the absence of local codes and ordinances the receptacle replacement shall be in accordance with the National Electrical Code. THE THIRD GROUND PRONG SHOULD NOT,UNDER ANY CIRCUMSTANCES,BE CUT OR REMOVED (See Fig.4).

GAS

Verify the type of gas supplied to the location.The range is shipped from the factory set up and adjusted for natural gas.The unit can be readily converted to LP gas. After LP conversion, burner adjustment may be necessary.

NATURAL GAS REQUIREMENTS

 Connection: 1/2" NPT Minimum 5/8" dia. flex

line.

 Pressure: 6" to 14" W.C.

LP GAS REQUIREMENTS

 Connection: 1/2" N.P.T. Minimum 5/8" dia.flex

line.

 Pressure: Supply pressure must be 11" to 14"

W.C.

 A regulator is required at the LP source to

provide a maximum of 14" W.C.to the range regulator.

Receptacle Box Cover Plate

Three Prong Receptacle

Three Prong Plug

Fig. 4

Page 9

PRELIMINARY

INSTALLATION ELECTRICAL / GAS CONNECTIONS

HOOKUP

A manual valve is installed in an accessible location from the front for the purpose of shutting off the gas supply. The supply line must not protrude beyond the back of the unit. Make sure the gas supply is turned off before connecting the appliance. The flex line for the gas supply must be metal and be approved by CSA,AGA,CGA OR UL. Only use a metal supply hose, as the heat may cause a rubber hose to melt and develop leaks. The gas supply connections should be made by a qualified technician and in accordance with local codes or ordinances.In the absence of a local code,the installation must conform to the National Fuel Gas Code ANSI 223.1-1988, latest edition.

CAUTION:

The appliance must be isolated from the building’s gas supply piping system by closing its individual manual shut-off valve du ri ng any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psig (3.5kPa.). The appliance and its individual shut-off valve must be disconnected from the gas supply piping system during any pressure testing of the system at the test pressures in excess of 1/2 psig (3.5kPa.). When checking the manifold gas pressure, the inlet pressure to the regulator should be at least 7.0”W.C.for natural gas or 12.0”for LP.

When hooking up the gas supply from range rear hard pipe to wall hard pipe, installation length of flex line between range/wall hard piping must accommodate the range being pulled from wall for cleaning or servicing purpose. When range is pulled from wall,no strain should occur at range or wall hard pipe connections (See Fig.5 ).

NOTE: Pipe sealer must be used on pipe thread

connections only.

Metal Flex Gas Line

Hard Pipe 1/2" NPT

Manual Shut-Off Valve must be Easily Accessible

WALL Hard Pipe Connection

Fig. 5

Page 10

PRELIMINARY

ANTI-TIP DEVICE INSTALLATION INSTRUCTIONS

ANTI-TIP DEVICE INSTALLATION

All ranges must have an anti-tip device correctly installed as per these instructions. If you pull the range out from the wall for any reason, make sure that the device is properly engaged when you push the range back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a child stand,sit or lean on an open door.

INCLUDED PARTS:

Included with this kit are: (4) #10 x 2” wood screws, (1) Anti-tip bracket,and (1) Installation Instructions.

INST ALLING THE KIT:

Instructions are provided for wood and cement floors. Any other type or construction may require special installation techniques as deemed necessary to provide adequate fastening of the Anti-tip bracket to the floor and wall. The use of this bracket does not preclude tipping of the range when not properly installed.

WOOD CONSTRUCTION:

Place the bracket against the back wall,into the right rear corner where the range is to be located. Leave a gap between the wall (or side of range) and the bracket of 3/4”.Drill (2) 1/8”diameter pilot holes in the center of the small holes. A nail or awl may be used if a drill is not available. Fasten the bracket securely to the floor and wall. See Fig.6.

Concrete or cement construction:

HARDWARE REQUIRED:(2) sleeve anchors, lag bolts, and washers (not provided).Locate the bracket as described above. Drill the recommended size holes for the hardware. Install the sleeve anchors into the holes and then install the lag bolts through the bracket.The bolts must be properly tightened as recommended for the hardware. Fasten the bracket securely to the floor and wall.

ONCE INSTALLED:

Complete the range installation per the instructions provided with the product.Check for proper installation of the Range and Anti-tip device by grasping the back of the unit and carefully attempt to tilt the range forward.

Fig. 7

Fig. 6

(2) Large Holes for

Concret e I n stallations

(2)Small Holes for

Wood Installations

(2) Wood Screws into

Back Wall (All

Installations)

Back

Wall

RIGHT SIDE OF

WALL OR RANGE

3/4”

THE MANUFACTURE WILL NOT PAY FOR ANY DAMAGE DO TO MISSING OR IMPROPERL Y INSTALLED ANTI-TIP DEVICE.

WARNING

ALL RANGES CAN TIP

INJURY COULD RESULT

INSTALL ANTI-TIP BRACKET PACKED INSIDE OVEN

SEE INSTRUCTIONS

Page 11

PRELIMINARY

BACKGUARD INSTALLATION

The backguard is installed after the gas connection is made.The backguard must be installed when there is less than a 12" clearance between combustibles and the back of the range (above the cooking surface) (See Fig. 1, page 3).

BACKGUARD KITS:

The backguard is located,as shown in Fig.8. Secure the backguard to the wall behind the range. Specific instructions for installation of the full backguard or low backguard can be found packaged with the backguard.

PROPER FLAME SIZES

The sealed top burners have an infinite number of heat settings and there are no fixed positions on the control knobs between HI and LO. To turn the sealed top burner on, push in on the control knob and turn it counterclockwise to the “LITE”position.An audible clicking sound will be heard. When the gas has been ignited by the electronic spark igniter, turn the knob to the desired setting.

OVEN BURNER

INFRARED BROIL BURNER

BLUE FLAME

COOKTOP BURNER

Fig. 8

Fig. 10

Fig. 11

Fig. 9

Wall Mount Full Backguard

(Model No.BGS-3030)

Wall Mount Low Backguard

(Model No.BGS-1230)

FLAME CHARACTERISTICS

Sealed Top Burner Lighting Note:

1-1/2" – 2"

1-1/2"

Page 12

PRELIMINARY

BURNERS

The professional gas range is equipped with burners typical of those used in restaurants. These burners are designed for maximum cleanability and controllability. The large cap 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 cap is not in place.(Fig.12)

All the cooktop burners have electronic spark ignition to eliminate continuously burning pilots, when the main burner is on and the flame is blown out, it will relight automatically.

Simmering

The professional cooktop has exceptionally low simmering capabilities. The large 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.

After lighting the main burner,turn the main burner knob down to the simmer burner position. Should a strong draft or boil over extinguish the simmer flame it will relight automatically as the main burner would.(Fig.13)

COOKTOP USE

Fig. 12

Fig. 14

Fig. 13

Simmer Flame

Cap

Brass

Por t Rin g

Simmer Flame

Burner Max. Low/Simmer

Location Btu/hr Btu/hr

Nat LP Nat LP

1,2,4,5 16,000 14,000 500-1,200 500-1,200

3 17,500 14,000 500-1,200 500-1,200

Page 13

PRELIMINARY

COOKTOP USE

ELECTRONIC IGNITERS

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.(Fig.15)

BURNER EFFICIENCY AND FLAME CHARACTERISTICS

It is necessary to keep the burner por ts and the igniters clean for proper lighting and efficient performance of the cooktop burners.

The burner flame should burn completely around the burner with no excessive noise or lifting. The flame should be blue in color and stable with no yellow tips. (Fig.16)

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.

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.

Fig. 15

Fig. 16

Page 14

PRELIMINARY

OVEN USE

GENERAL

Your large new oven can be used in four cooking modes; convection bake, regular bake, convection broil, or regular 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 and don’t use the old time or temperature you were using to compensate for your old oven being off temperature.

Burners

Your new professional gas range is equipped with bake and broil burners typical of those used in restaurants. The oven broiler burner is 15,000 Btu/hr and the oven baking burner is 28,000 Btu/hr.

Electric Glow Igniter

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

To Set the Oven for Convection Bake and Bake

Decide if you are going to use CONVECTION BAKE or BAKE. These cooking modes are for baking, roasting or warming; using one, two, three or four racks. If you are going to use regular Bake push the Bake Switch (located on the Control Panel) and turn the oven control knob to the temperature used in the recipe. To use Convection

USING CONVECTION BAKE AND REGULAR BAKE

Bake push the Convection Bake button (located on the control Panel) and turn the oven control knob to the temperature desired.

Preheating

Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually necessary for foods baked at high temperature for a short period of time,i.e.drop cookies.The oven heating light will turn off when the oven has reached temperature.

Condensation

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

CONVECTION BAKE

Convection Bake is baking with a fan at the back of the oven circulating the hot air in a continuous pattern around the food. This circulating hot air heats and browns the surface of the food more effectively than in a standard oven.This allows most foods to be cooked at lower oven temperatures or in less time,if baked at the regular temperature. The air is 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 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.

Food s S uitable for Convection Bake

Air Leavened Foods (Angel Food Cake,soufflés, cream puffs,meringue shells)

Appetizers Breads Main Dishes Oven Meals (1 to 4 racks) Cookies Pies Poultry Roasts

Fig.17

Page 15

OVEN USE

Converting Recipes to Convection Bake

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 or two before the minimum time stated in the recipe, as time can always be added.

Some recipes will cook faster than others.There is no way to predic t 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 Bake

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 best for all types of baked goods. For the best browning ,use a pan with a dark or dull finish that absorbs heat,when baking pies and breads. A shiny finish works best for cakes and cookies, since it reflects some of the heat and provides a more tender surface. Cookie sheets with only one lip will give the best results, as the heated air can circulate all around the sides of the food. For roasting, use the bottom of the broil pan and elevate the meat on a metal roasting rack.Glass-ceramic or glass utensils do not conduct heat as well as metal,but they can be used.Use them for foods that do not require a dark brown crust or crisping,such as 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.

Racks Positions

One to four racks can be used simultaneously during

convection baking.Place the rack(s) in the desired position before turning the oven on.Store the unused racks out of the oven.

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

When baking on more than one rack you do not need to stagger the pans. Allow at least 1”of space between the oven walls and the pans so the heated air can circulate. Pans should be placed in center of oven,stacked above each rack.

Regular Bake

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.

Food s S uitable for Bake

Appetizers Pies,Cakes

Breads Desserts Main Dishes Oven Meals (1 to 2 racks) Poultry Roasts

CAUTION:

Aluminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can damage the porcelain and the heated air cannot adequately reach the food being baked.

Rack Positions

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

PRELIMINARY

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OVEN USE

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.

To Get the Best Results

Baking:

 Follow the recipe amounts and ingredients,

including the size and shape of the baking utensil recommended in the recipe.

 Do not open the oven door “just to peek”,use

the interior oven light and look through the window.

 Do not use the oven for storage, especially

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

 If you are using glass utensils,lower the

temperature 25ºF.

 Use a minute timer and set it for the minimum

time suggested in the recipe.

Convection B ak i ng:

 Follow the first three recommendations

above.

 Metal utensils give better results,in

convection,than do glass baking utensils.I f you use glass,it usually is not necessary to lower the temperature an additional 25ºF.

 Use a minute timer and 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,page 14-16.

 Keep in mind that convection baking results

vary,depending on type of product. In many cases standard bake yields superior results over convection.

USING CONVECTION BROIL AND BROIL To Set the Oven for Convection Broil and

Broil

CAUTION:

Pay special attention when setting the Oven Control knob on “BROIL”.If you set the knob past the “BROIL” setting, the burner will not ignite.

Decide if you are going to use BROIL or CONVECTION BROIL.If you are going to use regular broil push the Broil button (located on the Control Panel) and turn the Oven Control knob to “BROIL”.To use Convection Broil push the Convection Broil button (located on the Control Panel) and turn the Oven Control knob to “BROIL”.The burner will ignite after the gas reaches the burner.The “oven on” indicator light will come on to let you know that the broiler is currently on. During the broiling process, the infra-red burner produces such an intense heat that the burner will cycle on and off to maintain an efficient yet safe interior cooking environment.

The HEATING indicator light on the valve panel cycles on and off with burner to let the user know when the burner is lit.This cycling process is used to evenly distribute and safely control the intense heat that the broil burner produces.The cycling feature prevents the burner from producing range-damaging heat.

Rack Position

The rack position depends on the type and thickness of the food. Thick pieces of meat or poultry (1” or more) would typically be broiled or convection broiled on rack position 3.Steaks,chops and hamburger would typically be broiled on rack position 4.If top browning casseroles or bread, the thickness of the food would indicate the rack position. Casseroles and bread would typically be

PRELIMINARY

Fig. 18

Page 17

OVEN USE

browned on rack position 2 (see instructions below for more information).( The numbering of the rack positions is from the bottom to the top - #1 being the bottom position)

Preheating

For b est b roiler performance, preheating for 10 minutes improves searing of the food’s outside layer, seals in natural juices and flavors, gives a more even cooking pattern,and takes less time to cook.

Convection Broil

Convection Broil is cooking by intense infrared radiant heat supplied by the broil burner while a fan at the back of the oven circulates hot air in a continuous pattern around the food. Convection broil cooks the food with better results for thicker cuts of meat.The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

Food s S uitable for Convection Broiling: rack position

(#1 is from bottom to top)

Thicker Cuts of Meat (1”or more) #3

Thicker,Irregular-sized Pieces of Poultry (1”or more) #2 or #3

Thicker Pieces of Fish (1”or more) #3

Top Browning:Casseroles and Breads #2 or #3

Regular Broil

Broil is cooking by intense infrared radiant heat supplied by the broil burner located at the top of the oven.

Food s S uitable for Broiling: rack position

Appetizers #3 or #4 Meats,Poultry,Fish (under 1”) #4 Top Browning:Casseroles and Breads #2 or #3

NOTE: The broiler pan for both broiling and convec-

tion broiling should be placed all the way to the back of the oven and centered on the rack for best results.

Using a M eat Thermo meter to Broil and Convection Broil

To accurately determine the doneness of a thick steak or chop (1-1/2 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, 140ºF to 145ºF for rare,and 150ºF to 155ºF for medium and 160ºF to 165ºF for well done. If you are cooking pork, cook to 160ºF.

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.

To Get the Best Results

 Defrost the food before starting to cook.  Put food on broiler pan, center and push broiler

pan to the very back of oven rack.

 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.I t 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.

 Use a two-piece broil pan. Two-piece broil pans

are designed to minimize smoke and spatter. DO NOT cover the slotted grid with aluminum foil. This will catch the grease and could cause a fire.

 When top browning use metal or glass-ceramic

bakeware.DO NOT use heat-proof glass or pottery as this type of glassware cannot withstand the intense heat of the broiler burner.

NOTE: You c annot use the broiler burner and the bak e

burner at the same time. When one is on,the other cannot be turned on.

PRELIMINARY

Page 18

PRELIMINARY

OVEN USE

NOTES:

High Altitude Baking

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.

To Us e t he O ven for Slow Cooking or Low Temperatures

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

You can keep hot, cooked food at serving temperature. Set the oven to the temperature suggested in the chart. Rare meat must be eaten when it is removed from the oven, as it continues cooking from its own heat.

To keep food moist, it must be covered with aluminum foil or a lid.

To dehydrate food,follow suggestions in a recipe. To warm plates, check with the dishware

manufacturer for the 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 to “warm”.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 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.

Page 19

PRELIMINARY

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. Be certain all burner knobs are in the off position before attempting to clean the burners.The burners have been designed for ease in cleaning. When the grates and burners are cool, remove the grate. The Burner Cap and the Brass Port Ring can easily be lifted off. Wash these parts in hot soapy water, rinse and dry thoroughly. The Burner Caps are porcelain enamel, follow the directions on the previous page that were given for the burner grates. A bristle brush can be used to clean out the toothed burner ports, if necessary. Disassembly of the Simmer Ring is not recommended, however, it may become necessary to do so if the ports remain clogged after normal cleaning.If it is necessary to disassemble the Simmer Ring from the Base, remove the Hex Nut at the top of the Simmer Ring.Clean the Simmer Ring with hot soapy water using a soft wire or plastic bristle brush then dry thoroughly.Re-assemble the parts using the Hex Nut.

After cleaning,it is impor tant to make sure the Locating Pin on the bottom side of the Simmer Ring is properly aligned with the corresponding hole in the Base and that the Locating Pin (see insert) in the bottom side of the Brass Port Ring is properly aligned with the Locating Notch on the top side of the Simmer Ring. Incorrect alignment will produce a potentially dangerous flame and poor burner performance.See Fig.19.

IGNITERS

Wipe with a water dampened cotton swab.Be careful not to damage the igniter.(S ee Fig.20)

CONTROL KNOBS - COOKTOP AND OVEN

These are plastic and can be cleaned in hot,soapy water. To remove the knobs from the control panel, grasp the knob and pull straight towards you.Wash, do not soak. Rinse and dry thoroughly.I t is important to replace these knobs on the correct gas valve on the control panel.

CARE AND MAINTENANCE

IGNITER (keep clean)

Cap

Main Burner Port Ring

Burner Base

Simmer Ring

Electrode

Venturi

Locating

Notch

Locating Pin

Hole Inside

Brass Ring

Locating Pin

Hex Nut

Fig. 19

Fig. 20

Page 20

PRELIMINARY

SEALED BURNER DISASSEMBLY

TO R E P LAC E TH E BURNER IGNITERS, FOLLOW THESE STEPS:

A) Remove burner cap (#1). B) Remove main burner port ring (#2). C) Using a 11/16”socket remove the brass nut (#3),which

secures the simmer ring (#4). D) Remove the simmer ring. E) Using a 13/16”sock et,remove the venturi (#5) from the

center of the burner base. F) Lift up burner base (#6) exposing the igniter wire.

Remove the wire and set aside the burner base. G) The igniters (#8) located on the burner base flange can

be removed by removing the “c”clip (#6),which secures

them to the burner bases (#6). H) After removing the clip and spring (#9) pull igniter (#8)

straight up from burner base assembly (#6).

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PRELIMINARY

COMPONENT ACCESS

OVEN DOOR REMOVAL

1.Open the door in the full open position.

NOTE: Light pressure

may have to be applied on the door to close the hinge latches.

2. Rotate locking tabs on hinges so that bottom and top are locked together (fig.21).

3. The door can then be removed by lifting and pulling the door on approximately 60º angle with the hinges up and out of the front frame (fig.22).

WARNING:

The door is about 33 pounds.

NOTE: If in event that the oven door comes off track, or becomes misaligned, the door MUST be removed from the range in order to reset the hinges. Open the door to the broil stop. Get a firm grip on the door.Remember the door is heavy. Lift the door and pull at the same time to remove the range. It is normal to hear a loud bang when the door is being removed. Once the door has been removed,lay it down on a protected floor with the handle down.With protection on your hand,lean over the top of the door and push the large hinge away from the door to connect the small hinge to the large hinge using the lock. Note that the longer arm is spring loaded and is VERY hard to move.Once the hinges are set, the door can be reinstalled.Place the door at the same angle when it was removed. 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 the hinge latches and the door is ready to close again.

If this procedure does not correct the misalignment, contact DCS Customer Care Center (See page 51).

KICK PANEL REMOVAL

1.Disconnect power supply

2.Remove the two (2) Phillips head screws securing kick plate (fig.23).

3. Pull the bottom of the kick panel out to unsnap clips

and remove.

BAKE IGNITER

1.Disconnect power supply

2.Follow step in door and kick panel removal (fig.21,22,

23).

3. Remove oven racks and oven floor by slipping floor forward and up to remove (fig.24).

4. Locate igniter, remove screw. Gently pull igniter out of location (fig.25).

Fig. 21

Lock (close)

Unlock

Fig. 22

Fig. 23

Clip

Screws

OVEN BOTTOM

Fig. 24

DOOR HINGE ROLLER

Page 22

PRELIMINARY

COMPONENT ACCESS

5. Follow wire through oven wall to connection below. Remove wire nut (fig.26 and 27).

CONVECTION FAN

1. Follow door removal (fig. 21 and 22). Remove oven racks and oven floor.

2. Remove the two (2) screws holding the convection baffle in place.

3.Remove the (4) bolts holding convection cover in place. Remove cover (fig.28).

4. Remove four 7/16” bolts holding convection motor assembly (fig 29).

5.Support motor assembly inside oven and remove wire nuts.

TRANSFORMER AND RELAY ASSEMBLY

1.Disconnect power supply

2.Follow kick panel removal step (fig.23).

3. Removed (2) 5/16” bolts holding transformer bracket.

Disconnect wire harness (fig.30).

4.Remove (2) 5/16”bolts holding the relay bracket. Slide

the bracket forward out of the location tab on the backside,taking care not to damage wires (fig.31).

Fig. 25

Fig. 26

Fig. 27

Fig. 30

Fig. 31

Mounting

screws

Fig. 29

Fig. 28

Motor

Page 23

PRELIMINARY

COMPONENT ACCESS

REGULATOR MANIFOLD ASSEMBLY

1. Pull oven away from wall,making sure gas and electrical supply is turned off at the valve,and gas line is disconnected.

2. Loosen and remove 15/16” brass flare nut from aluminum gas feed line at bottom,center of unit (fig.32).

3. Remove the three (3) 5/16”bolts holding pipe brackets to back of unit (fig.32).

4. Remove the two (2) phillips head screws securing kick plate. Remove kickplate (fig.23).

5. Remove the two (2) 5/16”bolts holding brackets on either side of the regulator (fig.33).

6. Remove 5/8” brass flare nut at right hand side of “ T”, right side of regulator (fig.34).

7.Pulling towards you,remove regulator manifold assembly.

MOTORIZED LATCH

1.Follow kick panel removal step (fig.23) and disconnect power supply.

2.Remove the four (4) phillips head screws,holding latch bracket (fig.35).

3.Remove wires from switches and motor. Remove latch assembly.

4. Remove the four (4) screws of the access cover (fig.36).

5. Remove bracket.

Fig. 33

Bracket

Mounting

screws

Fig. 32

Fig. 34

Fig. 35

Fig. 36

Page 24

PRELIMINARY

COMPONENT ACCESS

BROILER ASSEMBLY/IGNITER REMOVAL

WARNING:

Disconnect circuit breaker and turn off the main gas valve prior to performing the following procedure...

1.Remove the three (3) phillips screws securing the wire cover panel located in the top of the oven door opening (fig.37).

2.Remove the four (4) black phillips screws securing the access cover (fig.38).

3.Remove the access cover,taking care not to disconnect or damage any wires or plugs connected to it (fig.39).

4.Carefully gather wires and direct them up through the slot located in the rear left corner of the cavity. This will allow access to the mounting screw located on the left front side panel. Also disconnect the two (2) wires fr om the high limit switch (fig.40).

5. Remove the two (2) ceramic wire nuts located on the left side of the opening,and disconnect the 2 wires (fig.

41).

Fig. 37

Fig. 38

Fig. 39

Fig. 40

Fig. 41

Page 25

COMPONENT ACCESS

PRELIMINARY

6. Remove inner panel phillips screw (1) located on the left, front, side panel (fig.42).

7. Remove the phillips screws (2) securing the venturi cover located on the right side of the opening. Remove the cover (fig.43).

8.Remove the two (2) phillips screws and venturi shutters at the base of the burner tube (fig.44).

9. Remove the 5/16”hex head screw (1) located on the right side panel of the opening (fig.45).

10. Remove panel by tilting up and back while sliding

panel out past broiler tube assembly.

11.Disconnect the gas line fitting.Temporarily secure the

fitting nut to keep it from sliding down the tube into the range side wall cavity (fig.46).

12. Remove insulation taking care to note the exact

location of the insulator for correct re-assembly (fig.47).

Fig. 42

Fig. 45

Fig. 46

Fig. 43

Fig. 44

Fig. 47

Page 26

COMPONENT ACCESS

PRELIMINARY

13. Remove the two phillips screws (2) securing the center bracket to the panel.Remove the bracket by lifting up and out.Remove the two (2) phillips screws located on the left and right side of the panel. Remove the panel by pulling out the left side and sliding the right side past the broiler tube (fig.48).

14.Remove insulation from panel. Again take note of it’s exact location for correct re-assembly (fig.49).

15.Remove the panel by pulling it straight out (There are

no screws or fasteners on this panel) (fig.50).

16. Remove the two (2) 5/16 “ hex head screws securing the igniter assembly (fig.51).

17. Rotate the igniter assembly approximately 120

degrees counter clockwise and remove the igniter assembly. Remove the two wire nuts from the igniter, disconnect the wires and remove the igniter (fig.52).

18. Grasp the broiler assembly by it’s tube and pull it

straight out of the unit. To install the new broiler assembly or igniter reverse the dis-assembly procedure (fig.53).

Fig. 48

Fig. 49

Fig. 50

Fig. 51

Fig. 52

Fig. 53

Page 27

PRELIMINARY

COMPONENT ACCESS

WARNING:

For safety reasons, it is essential that these insulating materials are reinstalled after servicing the unit in exactly the same locations from which they were removed. Failure to follow this warning will result in failure of the the unit to operate properly and could result in loss of property and/or serious injury to the user.

CONTROL PANEL REMOVAL

1. Follow kick panel removal (fig. 23) and disconnect power supply.

2.Remove the four (4) #15 torx head screws from control panel (fig.54).

3.Open door to the broil stop possession and cover with clean cloth (to protect door and control panel).

4.Remove knobs.Lay panel forward on door.

5.Disconnect wire to light switch and indicator.

SELECTION SWITCH

1. Follow kick panel removal (fig. 23) and disconnect

power supply.

2.Remove the four (4) #15 torx head screws from control

panel (fig.54).

3.Open door to the broil stop possession and cover with

clean cloth (to protect door and control panel).

4.Remove knobs.Lay panel forward on door.

5.Disconnect wire to light switch and indicator.

6.Remove selector switch mounting screws (fig.61).

7.Remove selector switch and bracket.

8.Remove wires.Note wire location on switch.

BURNER RE-IGNITER

1. Follow kick panel removal (fig. 23) and disconnect power supply.

2.Remove the four (4) #15 torx head screws from control panel (fig.54).

3.Open door to the broil stop possession and cover with clean cloth (to protect door and control panel).

4.Remove knobs.Lay panel forward on door.

5.Remove the selector switch and bracket.

6.Remove the two (2) phillips screws securing the reigniter to the inner panel (fig.55).

7. Disconnect the Molex plug from the left side of the reigniter.

8. Remove the five (5) igniter “plugs”from the right side of the re-igniter.

9.Taking care not to disturb other wires and connectors, remove the unit from behind the manifold tube.

TOP B U RNERS

1.Remove burner grates

2.See sealed burner disassembly on page 17.

Fig. 55

Fig. 54

Page 28

PRELIMINARY

COMPONENT ACCESS

TOP ASSEMBLY

1. Pull oven away from wall,mak ing sure gas supply is turned off at the valve,and gas line and electrical are disconnected.

2. Remove the four (4) phillips head screws from island trim where it attaches to the back panel (fig.56).

3. Remove the all knobs and then the four (4) #15 torx head screws from control panel front (fig.54).

4. Remove upper burner assemblies and remove top from unit. (See page 17 burner disassembly).

5. Remove wire guard and trim assembly from front of

unit. (fig’s 57 & 58).

6. Remove the four (4) phillips head screws from bull nose trim assembly,two on either side (fig.59).

7.Pull thermo bulbs from oven cavity

8. Lift top up to a 45 degree angle and pull straight towards you.

COOLING FAN MOTOR

1. Pull oven away from wall,mak ing sure gas supply is

turned off at the valve,and gas line and electrical are disconnected.

2. Remove the four (4) phillips head screws from island

trim where it attaches to the back panel (fig.56).

3. Remove the four knobs and then the four (4) #15 torx

head screws from control panel front (fig.54).

4. Remove upper burner assemblies and remove top

from unit. (See page 17 burner disassembly).

Fig. 56

Fig. 58

Fig. 57

Fig. 59

4 phillips head

screws

Page 29

COMPONENT ACCESS

5. Remove wire guard and trim assembly from front of unit. (fig’s 57 & 58).

6. Remove the four (4) phillips head screws from bull nose trim assembly,two on either side (fig.59).

7. Pull thermo bulbs from oven cavity

8. Lift top up to a 45 degree angle and pull straight towards you.

9. Remove the nine (9) 5/16”bolts,holding motor bracket,located on the inside of the burner box assembly (fig.60).

10. Remove wires and remove assembly.

11. Remove the three (3) phillips head screws and two nuts and bolts. Remove motor from bracket.

OVEN THERMOST AT

1. Follow kick panel removal (fig. 23) and disconnect power supply.

2.Remove the four (4) #15 torx head screws from control panel (fig.54).

3.Open door to the broil stop possession and cover with clean cloth (to protect door and control panel).

4.Remove knobs.Lay panel forward on door.

5.Disconnect wire to light switch and indicator.

6.Remove selector switch mounting screws (fig.61).

7.Remove selector switch and bracket.

8.Remove wires.Note wire location on switch (fig.62).

9.Remove thermostat-mounting screws (fig.61).

10. Remove wire guard and trim assembly from front of unit (fig.57 and 58).

11.Remove capillary bulb from holder inside oven cavity.

12. Feed capillary bulb up through hole in oven cavity and back through panel (fig.63 and 64).

PRELIMINARY

Fig. 60

Fig. 61

Mounting Screw

Thermostat

Fig. 62

Page 30

PRELIMINARY

COMPONENT ACCESS

LOCK THERMOSTAT

1. Follow kick panel removal (fig. 23) and disconnect power supply.

2.Remove the four (4) #15 torx head screws from control panel (fig.54).

3.Open door to the broil stop possession and cover with clean cloth (to protect door and control panel).

4.Remove knobs.Lay panel forward on door.

5.Disconnect wire to light switch and indicator.

6.Remove selector switch mounting screws (fig.61).

7.Remove selector switch and bracket.

8.Remove thermostat-mounting screws (fig.61).

9. Remove wire guard and trim assembly from front of unit (fig.57 and 58).

10.Remove capillary bulb from holder inside oven cavity.

11. Feed capillary bulb up through hole in oven cavity and back through panel (fig.63 and 64).

12.Unscrew thermostat from bottom of control panel.

CLEAN THERMOSTA T

1.Disconnect power supply.

2.Remove the four (4) #15 torx head screws from control panel (fig.54).

3.Remove selector switch mounting screws (fig.61).

4. Remove clean thermostat mounting screw (fig.65).

5.Remove wires from clean thermostat.

6.Car efully remove thermostat assembly from inner panel.

Fig. 65

thermostat

Fig. 63

Fig. 64

Capillary Assembly

Page 31

PRELIMINARY

TROUBLESHOOTING

CONDITION CHECK

No Bake

No Broil

No Clean

Not Locking and Un-Locking

Burners Not Lighting

Cook i n g Complaints

 Bake igniter 3.0 amp to 3.3 amp draw ATC continuity  Oven T-Stat contacts  Main gas valve “OFF”

 Selec tor switch contacts 30 – 33: 40 – 43  Dual safety valve continuity  Broil igniter 3.0 amp to 3.3 amp draw HTC continuity  Oven T –Stat contacts  Main gas valve “OFF”  Selector switch contacts (3-31;30-34;56-36;57-37;40-42)  Dual safety valve continuity

 See “Clean Relay Sec tion”  See motorized latch  See above  See motorized latch  See “Clean Relay Sec tion”  Check supply voltage 120 VAC  Check for spark at burner  Igniter dirty  Check igniter switches  Check igniter module  Check operating gas pressure

 See “Cooking Section”

Page 32

PRELIMINARY

COMPONEN T CLOSED CONTACTS

1) “Latch close switch” C - NC

2) “Selector switch” 35 - 55

3) “K4 Relay” 8 - 2

4) “K3 Relay”coil energized N/A

5) “K3 Relay” 4 – 7

6) Lock Motor energized N/A

CLEAN RELAY LOCKING

Page 33

PRELIMINARY

CLEAN RELAY HEATING (LOCKED)

COMPONENT CLOSED CONTACTS

1) “Latch close switch” C - NO

2) “Selector switch” 39 - 38

3) “Clean timer ” 1 - 2

4) “K1 Relay”coil energized N/A 4a) “Blower motor”energized ( K1 ) 4 - 7 4b) “A ir switch”closes,

5) “Selector switch” 34 - 30

6) “K1 Relay” 9 - 6

7) “Oven T-Stat”Micro switch contacts N/A

8) “Bake valve”energized N/A

9) “Bake igniter ”energized N/A

10) “ Selector switch” 40 - 41

11) “High-Temp cut-out” N/A

Page 34

PRELIMINARY

CLEAN RELAY UNLOCKING

COMPONENT CLOSED CONTACTS

1) “Selector switch”“Off”pos. N/A

2) “Oven temperature less than 550°F N/A

3) “Latch open switch” C – NC

4) “Selector switch” 36 - 56

5) “Lock T-Stat” C – NO

6) “K4 Relay”coil,energized N/A 6a) “K4 Relay” 9 - 6 6b) “Latch motor”,energized N/A

Page 35

PRELIMINARY

PUSH BUTTON SWITCH

CLEAN

CONV BROIL

BROIL

CONV BAKE

BAKE

OFF

31 32 33 34 35 36 37 39 41 42

CLEAN CONV. BROIL BROIL CONV. BAKE BAKE OFF

LEGEND

OPEN

403857565530

CLOSED

42 41

39 37 36 35 38 57 56 55

34 33 32 31

Page 36

PRELIMINARY

OVEN AND BROILER IGNITER

Both the bake and broil burners use a hot surface ignition system.The safety valve operates by current,not voltage. The igniter resistance decreases,allowing more current to flow to the safety valve, as the surface temperature increases.

From a cold start it can take as long as 60 seconds, with voltage applied, to reduce the resistance sufficiently to

provide a minimum of 2.9 amps of current flow in the series circuit.The igniter should provide a current flow of between 3.2 and 3.7 amps. At this point the igniter temperature is between 1800 and 2500 degrees F. The igniter will remain energized as long as the thermostat is "calling for heat". If the igniter glows red and does not draw at least 3.0 amps,the fault is probably in the igniter, not the safety valve.

BROIL IGNITER

(p/n 16009-1)

OVEN IGNITER

(p/n 16505)

Page 37

PRELIMINARY

SERVICE BULLETIN

FOOT KIT REPAIR – K-14355

Parts Part Number

Rubber feet (12) 14355 Syringe/adhesive (1) 25301 Drywall screw 6 x 2-1/4 (1) 15103

1.Remove the bumper cap.

Note:the rubber foot may be broken or missing.

2.Use a dry wall screw to extract the remaining bumper

material from the grate hole (s).

3.Rotate the screw clockwise to extract the old bumper

stem.

4.Take the cap off the syringe by unscrewing it.

5.Apply a small amount of the adhesive in the grate

hole. Press the new bumper (s) into each of the grate holes while slightly twisting.

6.Verify that the bumper (s) are fully seated in their

respective holes.

Page 38

PRELIMINARY

RANGE BODY ASSEMBLY

ITEM PART NO. DESCRIPTION

1 91658 RACK,OVEN (3 PLCS) 2 14052 30”OVEN GASKET 3 91657-02 WLDMT RLR SUPT LH (2 PLCS) 4 91944 WIRE GUARD COVER 5 15001-09 SCREW (3 PLCS) 6 91494-PC OVEN BOTTOM 7 14197-02 ROLLER,RACK 8 91499 PLATE,FLAME SPREADER 9 15001-23 SCREW,MACHINE (2 PLCS)

10 91709 BRACKET,BULBS

ITEM PART NO. DESCRIPTION

11 91682 KICK PLATE,SILVER

91682-01-PA KICK PLATE,WHITE

91682-02-PA KICK PLATE,BLACK 12 18052-2 LEVEL LEG (AFTER TEST) 13 91712 BRACKET SUPPORT,VENTURI 14 91722 PIPE BROILER 15 91657-01 WLDMT RLR SUPT R/H (2 PLCS) 16 91704-01 SIDE SHIELD R/H

91704-02 SIDE SHIELD L/H 17 16071 GROMMET,WHITE

SEE PAGE 43

Page 39

PRELIMINARY

RANGE T OP ASSEMBLY

ITEM PART NO. DESCRIPTION

1 12261-01 SIDE GRATE (R/L) 2 12262-01 CENTER GRATE 3 15002-41 SCREW,TORX (#15) (4 PLCS) 4 14051-01 BUTTON,BLACK (6 PLCS) 5 16399 SWITCH,PUSH BUT TON 6 14307 KNOB,BLACK (5 PLCS) 7 16046-02 LENS,LIGHT PILOT (3 PLCS) 8 15001-29 SCREW,BEZEL (12 PLCS) 9 14306 KNOB,BLACK THERMOSTAT

10 14006-PL BEZEL,PLATED (6 PLCS)

ITEM PART NO. DESCRIPTION

11 16127 SWITCH,OVEN LIGHT 12 15073 LOGO,DCS 13 15001-19 SCREW (10 PLCS) 14 91228 CTR HANGER BURNER 15 91227 HANGER,BURNER (R/L) 16 91727 SUPPORT,COOKTOP (5 PLCS) 17 15029-02 NUT,CAGED (4 PLCS) 18 91782 COOKTOP WLD ASSY,INNER 19 91678 ISLAND TRIM WLD ASSY 20 91224-PA VALVE PANEL ASSY

Page 40

PRELIMINARY

SAFETY V ALVE ASSEMBLY

ITEM PART NO. DESCRIPTION

1 91502 SUPPORT,GAS TRAIN 2 18018-1 NIPPLE 1/2 NPT 3 18044 VALVE,SHUT OFF 4 15001-19 SCREW (2 PLCS) 5 91501 BRKT,MOUNT (2 PLCS) 6 15001-19 SCREW (2 PLCS) 7 91851 BRACKET (2 PLCS)

ITEM PART NO. DESCRIPTION

8 13053 VALVE,SAFETY

9 15021-04 NUT 10 16430 CORD,POWER 11 13003 REGULATOR 12 91964 BRACKET 13 15001-19 SCREW (2 PLCS) 14 91938 GAS TRAIN ASSY 15 18379 TUBE,FITTING ASSY

Page 41

PRELIMINARY

INFRARED BROILER ASSEMBLY

ITEM PART NUMBER DESCRIPTION

1 91242 IR BURNER ASSEMBLY 2 91708 SPACER,AIR BROILER 3 91728-01 INSULATION 4 91245 PLATE,FRONT INSULATION BOX 5 15001-03 SCREW 6 15001-03 SCREW 7 91471 BRACKET,BROILER IGNITER 8 91730-02 INSULATION PANEL

9 91701 DEFLECTOR,LOCK MOTOR 10 15001-03 SCREW 11 91706 SHIELD,BROILER FRONT

12 13043 HI-TEMP CUTOUT

13 91195-PC ACCESS PANEL 14 15001-14 SCREW 15 15001-09 SCREW 16 15001-03 SCREW 17 15001-03 SCREW 18 15001-03 SCREW 19 15001-05 SCREW 20 91481 LOCK BOX, INNER WALL 21 15001-03 SCREW 22 18020-1 FITTING ELBOW 23 18077-2 FERRULE

Page 42

PRELIMINARY

SEALED BURNER ASSEMBLY

ITEM PART NO. DESCRIPTION

1 12272 BURNER CAP 2 12274 RING C PORT 3 15219 VENTURI NUT 4 12270 RING C SIMMER 5 13378 VENTURI 6 12304 C BURNER BASE 7 91545-PC VULCANO 8 12224 IGNITER 9 12211 SPRING

10 12231 “E”RING

Page 43

PRELIMINARY

COOLING COMPONENTS ASSEMBLY

ITEM PART NO. DESCRIPTION

1 91659 COOLING FAN ASSEMBLY 2 91212 BLOWER MOTOR MOUNT 3 15001-12 SCREW (2 PLCS) 4 91701 DEFLECTOR 5 15001-05 SCREW (2 PLCS) 6 91706 SHIELD,BROILER FRONT 7 91707-02 SHIELD EXHAUST TOP (LEFT) 8 91520-02 FLUE VENT L/H

ITEM PART NO. DESCRIPTION

9 91728-02 INSULATION,REAR PANEL 10 91707-01 SHIELD EXHAUST TOP (RIGHT) 11 91730-05 GASKET (2 PLCS) 12 91520-01 FLUE VENT R/H 13 91696 BACK SHIELD 14 91693 RETAINER,INSULATION 15 15001-32 SCREW (2 PLCS) 16 15001-32 SCREW (2 PLCS)

Page 44

PRELIMINARY

CONVECTION ASSEMBLY

ITEM PART NO. DESCRIPTION

1 90276 MOTOR SUPPORT BRACKET 2 16327 CONVECTION FAN MOTOR 3 16053 MOTOR COOLING BLADE 4 15029-02 CAGED NUT 5 91700 WLDMT,INSUL MOTOR COVER 6 90170 PAD INSULATION, MOTOR 7 15001-32 SCREW (2 PLCS) 8 91218-PC OVEN DAMPER

ITEM PART NO. DESCRIPTION

9 15001-32 SCREW (2 PLCS) 10 91214-PC BAFFLE,OVEN 11 16130 CONVECTION BLADE 12 15003-24 BOLT (4 PLCS) 13 90171 INNER WLDMT MOTOR CVR. 14 15005-28 WASHER 15 15001-19 SCREW (4 PLCS) 16 15004-10 NUT,NYLOK (4 PLCS)

Page 45

PRELIMINARY

MANIFOLD/VALVES ASSEMBLY

ITEM PART NO. DESCRIPTION

1 91724 TUBE (GAS) 2 18480 ELBOW 90º 1/2 NPT TO 5/8 TUBE 3 15021-08 NUT (2 PLCS) 4 13390-06 GAS VALVE,NAT

13390-08 GAS VALVE ,LP

ITEM PART NO. DESCRIPTION

5 16415 SWITCH,IGNITER (5 PLCS) 6 11252 3/16”TUBE ASSY SIMMER REAR 7 18323 MANIFOLD 8 12177 CLAMP,VALVE 9 15003-33 BOLT (10 PLCS)

Page 46

PRELIMINARY

GAS JET ASSEMBLIES

ITEM PART NO. DESCRIPTION

1 15219 NUT,VENTURI (5 PLCS) 2 18077-1 NUT, COMPRESSION (MAIN)(5) 3 18284 B-NUT 3/16”(SIMMER)(5 PLCS) 4 11252 TUBE SIMMER (LEFT REAR) 5 11247 TUBE, MAIN (LEFT FRONT) 6 11251 TUBE SIMMER (LEFT FRONT) 7 11248 TUBE, MAIN (LEFT REAR) 8 11249 TUBE, MAIN (CENTER) 9 11253 TUBE SIMMER (CENTER)

ITEM PART NO. DESCRIPTION

10 11251 TUBE SIMMER (RIGHT FRONT) 11 11247 TUBE,MAIN (RIGHT FRONT) 12 11248 TUBE,MAIN (RIGHT REAR) 13 11252 TUBE SIMMER (RIGHT REAR) 14 12200-09 JET HLDR, MAIN (NAT)(CTR) 15 12200-10 JET HLDR, MAIN (NAT)(4 PLCS)

15A 12254-04 JET HLDR,MAIN (LP)(5 PLCS)

16 12254-05 JET HLDR, SIMMER (NAT)(5 PLCS)

16A 12254-04 JET HLDR,SIMMER (LP)(5 PLCS)

17 15236 NUT,W/CHAMPER

16A

15A

Page 47

PRELIMINARY

OVEN BURNER ASSEMBLY

ITEM PART NO. DESCRIPTION

1 15001-09 SCREW 2 91757 BRACKET,BURNER 3 91937 BURNER BOX 4 91712 BRACKET 5 18052-2 ADJUSTABLE LEG 6 18376-01 90ºELBOW ORIFICE HOLDER ASSY-NAT

18376-02 90ºELBOW ORIFICE HOLDER ASSY-LP

7 18077-1 COMPRESSION NUT

ITEM PART NO. DESCRIPTION

8 91723 TUBE BAKE 9 15001-27 SCREW (4 PLCS)

10 15071 NUT,STAMPED PAL NUT

REPLACEMENT PART 11 15001-09 SCREW 12 12275 BURNER/AIR SHUT TER, OVEN 13 15001-27 SCREW 14 13005-40 ORIFICE (NAT)

13005-53 ORIFICE (LP)

VIEW LOOKING BEHIND RIGHT SIDE

PANEL NEAR BOTTOM.

Page 48

PRELIMINARY

MOTORIZED LATCH ASSEMBLY

ITEM PART NO. DESCRIPTION

1 16247 LATCH ASSEMBLY 2 15075-01 SPACER (2 PLCS)(.25 IN.) 3 15005-21 WASHER,MICA (2PLCS) 4 15001-09 SCREW,BLK (2 PLCS) 5 15001-14 SCREW (2 PLCS) 6 91195-PC ACCESS PANEL,PORC.

Page 49

PRELIMINARY

ELECTRICAL ASSEMBLY

ITEM PART NO. DESCRIPTION

1 11238 GRMTS, IGN,WIRE (5 PLCS) 2 16046-02 PILOT LIGHT ASSY (5) 3 16009-1 BROIL IGNITER ASSY 4 91244 IGNITER BRACKET 5 15001-03 SCREW (2 PLCS) 6 16430 CORD,POWER RIGHT ANGLE 7 14197 GROMMET 8 50097 BRACKET,HARNESS

9 16242 OVEN LIGHT ASSEMBLY (2) 10 14304-03 WIRE HARNESS 11 15001-31 SCREW 12 91509 ELEC.COMPONENTS BRACKET

12A 91509 (NEW) ELEC.COMPONENTS

BRACKET 13 16352 TERMINAL BLOCK 14 16044-2 CLEAN TIMER

ITEM PART NO. DESCRIPTION

15 16045-3 RELAY (2) 16 16045-2 RELAY 17 15001-19 SCREW (2 PLCS) 18 16464 TRANFORMER 19 13043 HI TEMP CUT OUT 20 13380 THERMOSTAT ASSEMBLY 21 16399 6 PUSH BUTTON SWITCH 22 16041 BLOWER THERMOSTAT 23 91243 BRACKET,SUB PANEL 24 15002-18 SCREW (2 PLCS) 25 16505 OVEN IGNITER ASSY 26 16458 5 BURNER MODULE 27 16127 OVEN IGNITER SWITCH 28 13233 LOCK THERMOSTAT

12A

EARLY MODELSNEWER MODELS

Page 50

PRELIMINARY

ITEM PART NO. DESCRIPTION

1 15001-31 SCREW 2 16352 TERMINAL BLOCK 3 15001-31 SCREW (2 PLCS) 4 16044-2 CLEAN TIMER 5 16045-3 RELAY (2 PLCS) 6 16045-2 RELAY 7 91509 ELEC. COMPONENTS BRACKET

7A 91509 (NEW) ELEC. COMPONENTS BRACKET

8 15001-19 SCREW (2PLCS)

9 15001-41 SCREW 10 16464 TRANSFORMER 11 91711 TRANSFORMER BRACKET

LOWER ELECTRICAL ASSEMBLY

EARLY MODELS

NEWER MODELS

Page 51

PRELIMINARY

DOOR ASSEMBLY

ITEM PART NUMBER DESCRIPTION

* DOOR ASSEMBLIES:

91687 • STAINLESS STEEL 91687-01 • WHITE

91687-02 • BLACK 1 91532 SEAL DOOR UPPER 2 96168 SPACER, SEAL CHANNEL 3 15002-43 SCREW (4 PLCS) 4 96166 COVER,DOOR SEAL 5 14296-01 INSIDE DOOR GLASS 6 91533 DOOR INSULATION COVER 7 15001-13 SCREW 8 91694 SHIELD,DOOR,TOP 9 91528-01/-03 DOOR SKIN * (PRO/PSH) DOOR SKIN NO LOGO:

91529-01-PA • STAINLESS STEEL

91529-03-PA • WHITE

91529-04-PA • BLACK * DOOR SKIN,EURO

92032-01 • STAINLESS STEEL

92032-02 • WHITE

92032-03 • BLACK

10 12167 SPACER (2 PLCS)(BRT CHROME) 11 12239 DOOR HANDLE 12 96012 HANDLE STIFFENER (2 PLCS) 13 15002-47 BOLT,1/4-28 UNF-2AX1.25GDS(4) 14 91530 COVER GLASS TOP/BOTTOM 15 15001-14 SCREW (16 PLCS) 16 91531 COVER GLASS SIDES (2 PLCS) 17 150034-1 DOOR HINGE 18 14297-01 INNER DOOR GLASS 19 91536 DOOR HEAT SHIELD 20 96021 HINGE BOTTOM PLATE 21 15001-09 SCREW (4 PLCS) 22 91524 HINGE TOP BRACKET 23 91655-PC LINER,DOOR WLDMT 24 15001-09 SCREW (2 PLCS) 25 50046-1 LATCH PLATE-30

ITEM PART NUMBER DESCRIPTION

* Items not shown

Page 52

PRELIMINARY

WIRING DIAGRAM

Page 53

PRELIMINARY

WIRING SCHEMATIC

Page 54

PRELIMINARY

SERVICE

For warranty service,please contact your local service provider or DCS Customer Care Center at (888) 281-5698,Monday thru Friday, 6:00 am – 4:30 pm PST. Before you call,please have the following information ready:

 Model Number  Serial Number  Date of installation  A brief description of the problem

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

Write: DCS

Attention:Customer Care Center 5800 Skylab Road Huntington Beach,CA 92647

email: [email protected]

Page 55

PRELIMINARY

WARRANTY

Length of Warranty :

One (1) Year Full parts and Labor Covers the entire product. Five ( 5 ) Year Sur face burners,O ven burner. Ten (10) Years Limited Porcelain oven,Porcelain inner door panel.

DCS Will Pay For

All repair labor and parts found to be defective due to materials or workmanship for one full year “IN HOME”warranty during the first year of ownership. This does not apply if the unit was subjected to other than normal household use. Service must be provided by an Authorized Factory Agent during normal working hours. No charges will be made for repair or replacement at the location of initial installation or factory for parts returned pre-paid,through the dealer and claimed within the warranty period,and found by DCS to be defective.

Replacement will be F.O.B.DCS, and DCS will not be liable for any transportation costs,labor costs,or export duties. This warranty shall not apply, nor can we assume responsibility for damage that might result from failure to follow manufactures instructions or local codes,where the appliance has been tampered with or altered in anyway or which,in our judgement, has been subjected to misuse, negligence, or accident. Implied warranty shall not extend beyond the duration of this written warranty. This warranty is in lieu of all warranties expressed or implied and all other obligations or liability in connection with the sale of this appliance.

DCS Will Not Pay For

 Installation or start-up.  Shipping damage.  Service by an unauthorized agency.  Damage or repairs due to service by an unauthorized agency or the use of unauthorized parts.  Service during other than normal working hours.  Improper installation,such as improper hook-up,etc.  Service visits to teach you how to use the appliance;correct the installation;reset circuit breakers or replace home

fuses.

 Repairs due to other than normal household use.  Damage caused from accident,abuse,alteration,misuse,incorrect installation or installation not in accordance with

local codes.

 Units installed in non-residential application such as day care centers,bed and breakfast centers,churches,nursing

homes,restaurants,hotels,schools,etc.

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.

Page 56

NOTES

PRELIMINARY

Page 57

5800 Skylab Road,Huntington Beach, CA 92647 Tel:714.372.7000 • Fax:714.372.7001 Customer Service:(888) 281-5698 www.dcsappliances.com

As product improvement is an ongoing process at DCS, we reserve the right to change specifications or design without notice.

P/N 17559 Rev.A Litho in USA 07/2003

Page 58

30”FIVE BURNER SELF CLEANING GAS RANGE

Service Manual

MODELS:

RGSC-305SS RGSC-305BK RGSC-305WT