Summary of the content on the page No. 1
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CARE & USE MANUAL
PROFESSIONAL
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48 ,36 & 30
DUAL FUEL RANGE MODELS
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Retain this manual for future reference.
Shown here is your warranty serial
number. Have it available in the
event your product needs service
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Summary of the content on the page No. 2
TABLE OF CONTENTS Propane Gas Installation..........................................1 PROPANE GAS INSTALLATION General Safety Instructions......................................2 Precautions..........................................................2-4 All of the appliances mentioned in this manual were Model / Parts Identification..................................5-6 manufactured for use with natural gas. They may be Before Using Your Appliance ...................................7 converted for u
Summary of the content on the page No. 3
SAFETY PRACTICES TO AVOID PERSONAL INJURY -READ AND UNDERSTAND THESE PRECAUTIONS BEFORE USING THIS APPLIANCE. Thank you for choosing your new DCS Professional Do not repair or replace any part of this appliance Range. Our products are designed to be safe and unless it is specifically recommended in this manual. reliable when properly cared for and used reason- All other servicing should be referred to a qualified ably. When using this restaurant caliber appliance, technician. use it with extrem
Summary of the content on the page No. 4
SAFETY PRACTICES TO AVOID PERSONAL INJURY Never let clothing, pot holders, or other flammable Always use caution when pulling out the drip trays materials come in contact with, or too close to, any when the oven has been on, or is currently on. The burner or burner grate until it has cooled. Fabric drip trays get hot when the oven is on. Do not may ignite and result in personal injury. remove drip trays until they are cool. Be certain to use only dry pot holders: moist or Never leave the cookto
Summary of the content on the page No. 5
SAFETY PRACTICES TO AVOID PERSONAL INJURY Do not use the grill for cooking excessively fatty Clean the ventilator hood and filters above the meats or products which promote flare-ups. DO range or cooktop frequently so grease from cook- NOT use cooking utensils on the grill. ing vapors does not accumulate on them. GREASE IS FLAMMABLE. Let hot grease cool Turn the ventilator OFF in case of fire or when before attempting to handle it. Avoid letting grease intentionally “flaming” liquor or other spi
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PARTS IDENTIFICATION EXTERIOR PARTS IDENTIFICATION- (RD 484GG SHOWN) SEE PAGE 6 FOR PART LIST 5
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MODEL / PARTS IDENTIFICATION DUAL-FUEL RANGE MODELS DCS-RD-484GG DCS-RD-486GL DCS-RD-486GD OVEN ON HEATING HEATING DOOR LOCKED DCS-RD-366 DCS-RD-364GL DCS-RD-364GD DCS-RD-304 PARTS IDENTIFICATION 1. Backguard. a-Island Trim, b-LowBack, c- Hi-Shelf b-12” Proofing Oven 2. Burner Grates / Burners 17. Drip Pans 3. Grill 18. Oven Light Switch. a-27” Oven, b-12” Proofing Oven 4. Griddle 19. Oven Door Gasket 5. Cooktop Burner Control Knobs 20. Drain Tubes 6. Proofing Oven Control Knob 21. Griddle Flue
Summary of the content on the page No. 8
BEFORE USING YOUR APPLIANCE 1. Remove all packaging materials and labels from your appliance. If the installer has not set up your To insert the oven racks: appliance, do it now. Check that you have the fol- lowing items: A. Hold the rack with the back safety rail in the up posi- tion and towards the rear of the oven. Slip it into the COOKTOP - (depending on model) oven so the rack slides are between the rack and the rack guides. •Four or six burners, burner bowls, burner caps and B. As you slid
Summary of the content on the page No. 9
COOKTOP USE BURNERS SIMMER CAP SIMMER CAP SIMMER FLAME LOCATING SLOT BURNER BASE PORT RING PORT RING BURNER BASE 605 fig. 32 .eps LOCATING PIN Your new professional gas range or cooktop is equipped with burners typical of those used in restaurants. These burners are designed in two pieces for maximum cleanability and con- trollability. The center, smaller cap covers and protects the SIMMERING simmer burner from boil overs, that could put the flame out. This cap also spreads the simmer b
Summary of the content on the page No. 10
COOKTOP USE flame it will not relight automatically as the outer burner would. ELECTRONIC IGNITERS 1" 3/8" The burner flame should burn completely around and with- in the burner with no excessive noise or lifting. The flame should be blue in color and stable with no yellow tips. If a burner does not ignite, listen for the clicking sound. If the igniter is not clicking, TURN OFF THE BURNER. An improper air-gas mixture may cause either a burner flutter Check the circuit breaker for a blown fuse or
Summary of the content on the page No. 11
COOKTOP USE •For safety reasons the flame must never extend beyond DO NOT PULL THE DRIP TRAY OR THE the bottom of the cooking utensil. Never allow flames LINERS OUT DURING OR IMMEDIATELY to curl up the side of the pan. AFTER COOKING ON THE OVEN, THE GRILL OR THE GRIDDLE. •Utensils which conduct heat slowly (such as glass- ceramic) should be used with medium to low flames. If you are cooking with a large amount of liquid a HOT GREASE MAY BE RUNNING FROM THE slightly larger flame can be used. GR
Summary of the content on the page No. 12
GRILL USE GRILL CERAMIC BRIQUETTES The layer of ceramic briquettes, under the grill racks, will last for many years with proper care. They are shipped from the factory pre-assembled on the radiant tray, ready to be set in place into the fire box, under the grill racks. Be sure to remove any packaging material from the radiant tray and briquettes before using the grill. Burned food par- The two-piece grill rack is reversible. Place the side with the ticles and ash can be emptied off the radiant t
Summary of the content on the page No. 13
GRILL USE They should be cleaned each time they are used. DO NOT leave the grill unattended while it is turned on. NOTE: The longer you preheat the grill, the darker the grill marks. GRILLING HINTS The doneness of meat is affected by the thickness of the cut. It is impossible to cook a thin piece of meat to a rare EXCESSIVE FLARE UPS and FLAMING doneness. A steak should be at least 1-inch thick to have it turn out rare and juicy. The cooking time is affected by the Occasionally grease drippings
Summary of the content on the page No. 14
GRIDDLE USE tion components. Once the unit is in position the rear GRIDDLE shipping screw can be removed. It is located beneath the griddle flue cover which is removed by lifting off (be care- ful not to scratch your backguard during removal of the cover). Remove the center shipping screw. The two outer screws are leveling screws. They can be turned to level the griddle or to provide a forward slope to help grease and oils to drain away from the food being cooked. After using the griddle a few t
Summary of the content on the page No. 15
GRIDDLE USE GRIDDLE COOKING CHART USE OF THE GRIDDLE Before starting to cook on the griddle, be sure the drip tray FOOD TEMPERATURE and liners are in place. Preheat griddle for 15 minutes with the control knob set to the temperature suggested on the Eggs 225ºF to 250ºF cooking chart. When the grill is preheated, the HEATING Bacon, Ham, Pork Chops 300ºF to 325ºF light will turn off. Place the food on the griddle and cook to desired doneness. Sausage, Grilled Cheese Sandwiches 325ºF to 350ºF Panca
Summary of the content on the page No. 16
OVEN USE Foods Suitable to Cook by Convection OVEN COOKING ELEMENTS Air Leavened Foods (Angel Food Cake, soufflés, cream Your new professional Dual Fuel range is equipped with puffs, meringue shells) bake and broil cooking elements. The 27” oven bakes at Appetizers 6,000 Watts while the 27” and 24” oven broils at 4,000 Breads Watts. On the (RD 304 models) the 24” oven bakes at Main Dishes 3,000 watts. The 12” proofing oven (RD 48 models only) Oven Meals (1 to 3 racks) bakes at 3,700 Watts and
Summary of the content on the page No. 17
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 tem- perature can be left the same as the recipe and the food CONDENSATION cooked a shorter period of time. The temperature can be During any cooking process there is a certain amount of lowered 25ºF to 50ºF and the food will probably take the moisture that evaporates from the food. The amount of same length of time to cook as the r
Summary of the content on the page No. 18
OVEN USE SETTING BAKE/CONVECTION BAKE FOR THE 27”&24” MAIN&12”PROOFINGOVENS- OFF BAKE BROIL PROOF BAKE OFF BROIL PROOF OVEN ON HEATING OVEN ON HEATING DOOR LOCKED PREHEATING SETTING THE 27”& 24”OVEN FOR BAKING: Preheating takes about 10 to 15 minutes depending on the Decide if you are going to use BAKE or CONVECTION temperature set. Preheating is usually necessary for foods BAKE. These cooking modes are for baking, roasting or baked at high temperature for a short period of time, i.e. warming us
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OVEN USE If you are using two racks simultaneously, be sure to 27" and 24" Oven Ranges: stagger the baking utensils so that one is not directly The larger 27" self cleaning convection oven is locat- above the other and the heated air can circulate freely ed on the right side of a 48" Dual Fuel Range or is around each pan. Allow at least 1” of space between the only oven on a 36" and 30" Range. The oven the oven walls and the pans. comes standard with (3) oven racks and three posi- If using large
Summary of the content on the page No. 20
OVEN USE Steaks should be at least one inch thick, if a rare BROIL doneness is desired. It is difficult to get rare with meat that is thinner, or to get a nice brown piece of meat. TO SET THE OVENS FOR BROILING • After half the total cooking time turn the food over only once. It is not necessary to turn over When the "Broil" selector button is pressed you will thin foods (fillet of fish, ham slices, etc.). Liver hear a cooling fan begin to operate and feel an air current above the oven door. Thi
