The Professional RGS Range And Gas Cooktop Use and Care Guide MODELS: RGS-305 RGS-366 RGS-364GL RGS-364GD RGS-484GG RGS-485GD RGS-486GL RGS-486GD CS-366 CS-364GL CS-364GD CS-484GG CS-485GD CS-486GL CS-486GD
A MESSAGE TO OUR CUSTOMERS Thank you for selecting this DCS Professional Gas Range or Professional Cooktop. Because of this appliance’s unique features we have developed this Use and Care Guide. It contains valuable information on how to properly operate and maintain your new appliance for years of safe and enjoyable cooking. To help serve you better, please fill out and submit your Ownership Registration Card by visiting our website at www.dcsappliances.
TABLE OF CONTENTS SAFETY PRACTICES......................................................................................................................................................3-5 MODEL IDENTIFICATION .........................................................................................................................................6-7 BEFORE USING YOUR APPLIANCE ...................................................................................................................8-9 COOKTOP USE ...
SAFETY PRACTICES AND PRECAUTIONS When properly cared for, your new DCS Appliance is designed to be a safe, reliable cooking appliance. When using this restaurant caliber appliance, use it with extreme care, as this type of appliance provides intense heat and can increase the accident potential. Basic safety precautions must be followed when using kitchen appliances, including the following: Read this Use and Care Manual thoroughly before using your new appliance.
SAFETY PRACTICE AND PRECAUTIONS For personal safety, wear proper apparel. Loose fitting garments or hanging sleeves should never be worn while using this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking. Do not use aluminum foil to line any part of the oven or cooktop. Using a foil liner could result in a fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil is an excellent heat insulator and heat will be trapped underneath it.
SAFETY PRACTICES AND PRECAUTIONS 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.
MODEL IDENTIFICATION 48” RGS RANGE MODELS RGS-484GG RGS-486GL RGS-486GD RGS-364GL RGS-364GD RGS-485GD 36” RGS RANGE MODELS RGS-366 30” RGS RANGE MODELS OVEN ON HEATING HEATING DOOR LOCKED RGS-305 6
MODEL IDENTIFICATION 48” CS COOKTOP MODELS CS-484GG CS-486GL CS-486GD CS-364GL CS-364GD CS-485GD 36” CS COOKTOP MODELS CS-366 7
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.
BEFORE USING YOUR APPLIANCE TO INSERT THE OVEN RACKS: 1) Hold the rack with the back safety rail in the up position and towards the rear of the oven. Slip it into the oven so the rack slides are between the rack and the rack guides. 2) As you slide the rack into the oven, tip the front of the rack up slightly, so that the safety stops on the back of the rack clear the rack slides. The safety stops keep the rack from sliding out of the oven when pulled forward.
COOKTOP USE BURNERS Cap Your new 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 heat out to avoid too much heat being concentrated on the center of the pan. The simmer flame is always on when the burner is in use. The burner should never be operated if the cap is not in place.
COOKTOP USE BURNER EFFICIENCY AND FLAME CHARACTERISTICS Proper Flame Height 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 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.
COOKTOP USE BURNER GRATES The burner grates are heavy cast iron. They were designed in sections to make them easier to remove and clean. (See fig. 4 & 5) COOKWARE 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.
COOKTOP USE Top View of Wok Ring Fig. 7 GRILL USE GRILL The two grill grates are reversible (see fig. 8). Place the side with the two grooved tabs towards the rear of the cooktop. The grill grates are made of durable porcelain enameled cast iron. One side of the grate is ridged (side A) and should be used for foods where you want the fat to run off, such as steak or hamburger patties.
GRILL USE CERAMIC RODS The layer of ceramic rods, 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 rods before using the grill. Burned food particles and ash can be emptied off the radiant tray when cool by shaking over a waste receptacle.
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”.
GRIDDLE USE USE OF THE GRIDDLE 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 griddle 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.
OVEN USE OVEN Your large new oven 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.
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 and the food will probably take the same length of time to cook as the recipe states.
OVEN USE TO GET THE BEST RESULTS Baking: Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in the recipe. Do not open the open door “just to peek”, use the interior oven light and look through the window. Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used for baking, can affect the food product, the baking time, the browning and end result.
OVEN USE CONVECTION BAKING One to three racks can be used simultaneously during convection baking. Place the rack/s in the desired position before turning the oven on. Store the unused racks out of the oven. Rack position 2 (second from bottom) 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 1-inch of space between the oven walls and the pans so the heated air can circulate.
OVEN USE OVEN RACK POSITION 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 3. 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 1 or 2 and the bread on rack position 3.
OVEN USE SUGGESTED TEMPERATURES TO KEEP FOOD HOT Food Oven Temperature Beef Rare Medium Well Done Bacon Biscuits and Muffins (covered) Casserole (covered) Fish and Seafood French Fried Foods Gravy or Cream Sauces (covered) 170º - 180ºF Lamb and Veal Roasts Pancakes and Waffles (covered) Potatoes Baked Mashed (covered) Pies and Pastries Pizza (covered) Pork Poultry (covered) Vegetables (covered) 150º - 155ºF 155º - 170ºF 170º - 180ºF 200º - 225ºF 170º - 185ºF 170º - 200ºF 170º - 200ºF 200º - 225ºF 170º -
CARE AND MAINTENANCE COOKTOP Turn off all the burners and allow the grates to cool before starting to clean the cooktop. 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. Cap Brass Ring Locating Pin Main Burner Port Ring BURNER GRATES Hex Nut When lifting the grates, be careful as they are heavy. Place them on a Simmer protected surface so they won’t Ring Locating scratch the surface they are laid on.
CARE AND MAINTENANCE IGNITERS Wipe with a water dampened cotton swab. Be careful not to damage the igniter (see fig. 13). IGNITER (KEEP CLEAN) DRIP TRAYS & DRAIN TUBES If you have a griddle or a grill there will be a tray liner. The drip trays 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.
CARE AND MAINTENANCE GRILL 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 radiants. Be sure to clean the drain tube, drip tray and liner after they have cooled.
CARE AND MAINTENANCE Follow the manufacturer’s directions. Commercial oven cleaners are corrosive to the thermostat bulb and infrared broiler burner. Do not spray or wipe this type cleaner onto the oven thermostat bulb (#9 & #25 pg. 28 & 29) or broiler burner. If some cleaner gets onto the bulb or broiler burner, wipe it off immediately with a clean damp cloth. BACKGUARD This is made of stainless steel. Use the mildest cleaning procedure first. Hot soapy water, rinse and dry.
CARE AND MAINTENANCE To Replace the Light Bulb: 1) Turn off circuit breaker. 2) 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. 3) Remove the light cover. Turn the cover to the left (counterclockwise) to unscrew it. 4) Remove the burnt out bulb. Replace it with a 40 watt appliance light bulb only. 5) Replace cover. Turn circuit breaker back on (See Caution).
PARTS IDENTIFICATION ITEM 1 2 3 4 5 6 7 8 9 10 11 12 ITEM 13 14 15 16 17 18 19 20 21 22 23 24 DESCRIPTION Grill Burner Grates Griddle Drain Tubes Large Oven Control Knob Griddle Control Knob Oven Light Switch Grill Control Knob Oven Thermostat bulb (behind metal shield) Oven Rack Supports Oven Door Gasket Large Oven Racks DESCRIPTION Broil Pan Locator Rack Window Oven Door Oven Door Handle 12”Oven Door Handle 12”Oven Window 12”Oven Door Standard Oven Racks (2) lrge.
PARTS IDENTIFICATION ITEM DESCRIPTION 25 Thermostat Bulb 26 Thermostat Bulb 27 Broiler Burner 28 Oven Light 29 Convection Fan 26 25 27 28 29 29
HOW TO OBTAIN SERVICE HOW TO OBTAIN SERVICE: Before You Call for Service Is the circuit breaker tripped or the fuse blown? Is there a power outage in the area? IF THE COOKTOP BURNERS DO NOT LIGHT Is the two piece burner put together correctly? Is the burner head assembly aligned correctly? Is the manual shut-off valve open? This is usually located where the gas comes out of the wall. For warranty service, contact DCS Customer Service at (888) 281-5698.
WARRANTY Length of Warranty: One (1) Year Full parts and Labor Covers the entire product. Five (5) Year Surface burners, griddle burners, grill burner, oven burners. Ten (10) Year Limited Porcelain oven liner, 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.
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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 17455 Rev.
