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The Professional RGS Range
And Gas Cooktop
Use and Care Guide
MODELS:
RGS-305 CS-366
RGS-484GG
RGS-366
RGS-485GD CS-364GL CS-485GD
RGS-364GL
RGS-486GL CS-364GD CS-486GL
RGS-364GD CS-484GG CS-486GD
RGS-486GD
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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.com and selecting “Customer Service” on
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TABLE OF CONTENTS SAFETY PRACTICES......................................................................................................................................................3-5 MODEL IDENTIFICATION.........................................................................................................................................6-7 BEFORE USING YOUR APPLIANCE ...................................................................................................................8-9 COOK
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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. This will help to reduce the r
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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 undern
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SAFETY PRACTICES AND PRECAUTIONS 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
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MODEL IDENTIFICATION 48” RGS RANGE MODELS RGS-484GG RGS-486GL RGS-486GD RGS-485GD 36” RGS RANGE MODELS RGS-366 RGS-364GL RGS-364GD 30” RGS RANGE MODELS OVEN ON HEATING HEATING DOOR LOCKED RGS-305 6
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MODEL IDENTIFICATION 48” CS COOKTOP MODELS CS-484GG CS-486GL CS-486GD CS-485GD 36” CS COOKTOP MODELS CS-366 CS-364GL CS-364GD 7
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BEFORE USING YOUR APPLIANCE 1) Remove all packaging material instructions (for insulation) from your appliance. If the installer has not set up your appliance, do it now. Check that you have the following items: COOKTOP: Griddle - (RGS-364GD, RGS-486GD, RGS-485GD, and RGS-484GG Models Only) (CS-364GD, CS-486GD, CS-485GD, and CS-484GG Models Only) Grill racks, 2 pieces - (RGS-364GL, RGS-486GL & RGS-484GG Models Only) (CS-364GL, CS-486GL & CS-484GG Models Only) 5 burner head assemblies, bur
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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 Rack back of the rack clear the rack slides. The safety slide stops keep the rack from sliding out of the oven when pulled forward. See Fig. 01 TO REM
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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 Brass to avoid too much heat being concentrated on the center Port of the pan. The simmer flame is always on when the Ring burner is in use. The burner should never be operated if Simmer the cap is not in place. All the cooktop burners have Flame electronic spark ig
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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. Durin
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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. 05 & 06) 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. If using regular cookware, be very careful if the pans have plastic handles, as these large professional size burners can flame up on the outside of the pan
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COOKTOP USE Top View of Wok Ring Fig. 08 GRILL USE GRILL Side B Side A The grill grates are reversible (see fig. 09). Place the side with the two grooved tabs towards the rear of the Rear 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. The ridges are slopped so the fat runs toward the front of the grill and can easily run down t
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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 gently shaking over a waste receptacle. Chipping or cracking of the ceram
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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” . Shipping Screw Since the griddle is made from stainless steel, the (remove) 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
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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. A light mist of non
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OVEN USE SETTING THE OVEN Decide if you are going to use BAKE or CONVECTION BAKE. These cooking modes are for baking, roasting or warming using one, two or three racks. If you are going to use regular Bake, simply turn the control knob to the temperature used in the recipe. To use Convection Bake, push the Convection Switch (located on the control panel) and turn the control knob to the temperature desired. Models RGS-484GG, RGS-485GD, RGS-486GL and RGS-486GD have two ovens. The oven on the lef
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OVEN USE Baking rack position 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 bot- tom) will probably be used the most for single rack baking. If you are using two racks simultaneously, be sure to check the food on the bottom rack sooner than the minimum time. The food on the lower rack position may cook slightly faster than the food on the upper rac
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OVEN USE 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.
