DCS RGS-305 Professional RGS Range And Gas Cooktop User Guide

The Professional RGS Range
And Gas Cooktop Use and Care Guide

RGS-305 Professional RGS Range And Gas Cooktop

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.com and selecting “Customer Service” on the home page and then select “Ownership Registration” or submit the enclosed Ownership Registration Card to the address below. In addition, keep this guide handy, as it will help answer questions that may arise as you use your new appliance.
For your convenience, product questions can be answered by a DCS Customer Service Representative by phone: 1-888-281-5698, Fax: 714-372-7004, email: support@dcsappliances.com, or by mail:
DCS
Attention: Customer Service
5800 Skylab Road
Huntington Beach, CA 92647
WARNING
If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death. To reduce the risk of injury to persons in the event of a rangetop grease fire, observe the following: Smother flames with a close-fitting lid, cookie sheet, or metal tray, then turn off the burner. Be careful to prevent burns. If the flames do not go out immediately evacuate and call the fire department. Never pick up a flaming pan – you may be burned. DO NOT USE WATER, including wet dishcloths or towels – a violent steam explosion will result. Use an extinguisher ONLY if:
You know you have a Class ABC extinguisher, and you already know how to operate it.
The fire is small and contained in the area where it started.
The fire department is being called.
You can fight the fire with your back to an exit.
PRECAUTION
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 upplier’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.

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 risk of fire, electric shock, or injury to persons.

• Begin by insuring proper installation and servicing. Follow the installation instructions which came with this appliance. Be sure to have a qualified technician install and ground this appliance before using.

• Have the installer show you where the gas supply shut off valve is located so you will know how and where to turn off the gas to the appliance.

• If you smell gas, the installer may not have done a proper job of checking for leaks. You can have a small leak and therefore a faint gas smell if the connections are not completely tight. Finding a gas leak is not a “do-it-yourself” procedure. Some leaks can only be found with the burner control in the ON position; for your protection it must be done by a qualified service technician.

• If by some chance a burner goes out and gas escapes, open a window or a door to let the room air out. Do not attempt to use the appliance until the gas has had time to dissipate. Follow the instructions on page 1,“For Your Safety– if You Smell Gas”.

• This appliance has been factory assembled for natural or LP gas. It should be correctly adjusted from the factory 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.
  CAUTION:
  Do not store items of interest to children above or at the back of any appliance.
  Children could be seriously injured if they should climb onto the appliance to reach these items.

• Never store anything in the oven or on the cooktop. Flammable materials can catch fire, plastic items may melt or ignite and other types of items could be ruined.

• Do not hang articles from any part of the appliance or place anything against the oven. Some fabrics are quite flammable and may catch on fire.

• If the appliance is near a window be certain the 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 get 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 cooking performance and can damage the finish of the oven or the cooktop parts.
  WARNING:
  This appliance is for cooking. Based on safety considerations, never use the oven or cooktop to warm or heat a room. Also, such use can damage the cooktop or oven parts.

• When using the cooktop: Do not touch the burner grates or the immediate surrounding area.
  Areas adjacent to the burners may become hot enough to cause burns.

• When using the oven: Do not touch the interior surfaces of the oven, the exterior area immediately surrounding the door or the back trim. The drip tray handles directly above the oven door may be hot if the oven has been operated with the door open, or if something has prevented the door from sealing. Always use caution when pulling out the drip trays (GD & GL models only) when the oven has been on, or is currently on. The drip trays get hot when the oven is on. Do not remove drip trays until they are cool.

• Never leave the cooktop unattended when using high flame settings. When cooking with high flame settings, boil overs may 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.

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

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

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

• Hold the handle of the pan to prevent movement of the utensil when stirring or turning food.

• 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.

• Do not use the grill for cooking excessively fatty meats or products which promote flare-ups. Do not use cooking utensils on the grill.

• 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.
  Wash gasket with hot water only.

• 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.

WARNING:
California Proposition 65-The burning of gas cooking fuel generates some byproducts 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.

MODEL IDENTIFICATION

BEFORE USING YOUR APPLIANCE

1. Remove all packaging materials and labels from your appliance. If the installer has not set up your appliance, do it now. Check that you have the following items:
   COOKTOP:
   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, burner caps and grates (RGS-305, RGS-485GD, and CS- 485GD Models Only)
   Radiant tray – to hold ceramic rods for grill – (RGS-364GL, RGS-486GL & RGS- 484GG Models Only) (CS-364GL, CS-486GL & CS-484GG Models Only)
   One removable drip tray (griddle and grill models have drip tray liners, for catching grease)
   27” & 24” OVEN:
   Two removable side rails
   One two-piece broil pan
   Three oven racks
   12” OVEN:
   Two oven racks
   Two removable side rails
   Do not use aluminum foil to cover the oven racks or to line the oven. Heat can be trapped beneath the foil; this can cause damage to the oven and the food may not cook correctly.

2. Before baking or broiling:
   One at a time, turn the oven and broiler burners on for 20 to 30 minutes each. This burns off the manufacturing oils used by the factory. Turn the oven burner on to 450° F and the broiler burner on to “BROIL”.Turn on the ventilator above your range while these burners are on, as there will be an odor.

3. Place the oven racks in the proper position before turning on the oven. For correct rack position check your recipe. The most frequently used position is number 2. The rack positions are numbered from the bottom as in the floors of a building.

TO INSERT THE OVEN RACKS:

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.

TO REMOVE OR REPOSITION THE RACKS:

1. Pull the rack forward.
2. Lift the front of the rack up so the safety stops clear the rack slides.
3. Pull the rack forward.

BURNERS
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. All the cooktop burners have electronic spark ignition to eliminate continuously burning pilots; when the burner is on and the flame is blown out, it will relight. SIMMERING
Your new 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.
Should a strong draft or boil over extinguish the simmer flame it will relight automatically as the main burner would. 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. If the igniter still fails to operate, see page 30,“Before Calling For Service”.To light the burner manually, see page 27 “Power Failure”.

*Note – All burners on 36 & 48 models (except 485 models) rated at 17,500 Btu/hr for Nat. &14,000Btu/hr for LP.
485 model only. No location #3 on 36 & other 48 models.
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.

COOKTOP USE

BURNER EFFICIENCY AND FLAME CHARACTERISTICS
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.
During initial use, foreign particles in the gas line, or dust in the air around the appliance may cause an orange flame. This will disappear with use. FLAME HEIGHT
The correct height of the flame mainly depends on the size of the bottom of the cooking utensil, the material of the cooking utensil, the amount and type of food and the amount of liquid in the utensil.
Following are some basic rules for selecting flame height.
For safety reasons the flame must never extend beyond the bottom of the cooking utensil. Never allow flames to curl up the side of the pan (see Fig. 3).
Utensils which conduct heat slowly (such as glass-ceramic) should be used with medium to low flame. If you are cooking with a large amount of liquid, a slightly larger flame can be used.
SEALED TOP BURNERS
The sealed top burners must be kept clean. Cleaning of the sealed top burners should include the igniter. The cooktop 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 cooktop 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. (The clicking sound should stop as soon as the burner is lit).
CAUTION:
When turning on any cooktop burner, be sure to stop at the “LITE” position before turning the burner to a flame setting for cooking. If the burner is not lit and it is turned beyond the “LITE” position, to HI, MEDIUM, or LO, there could be a burst of flame when the burner does light. This could cause burns or damage to the surrounding countertop.
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. If using regular cookware, be very careful if the pans have plastic handles, as these
large professional size burners can flame up on the outside of the pan and melt or bubble the handles.
CONTROL KNOBS
The control knobs are readily associated with the burners they control. The cooktop control knobs are labeled and in front of the burners. The oven control is placed slightly lower than the other control knobs. This is due to the physical size of the commercial type thermostats used on the product (see fig. 06). WOK RING
A Wok ring is provided with your new DCS appliance.
The ring is cast iron, and has a porcelain enamel finish.
It can be used with the DCS model CW wok and most commercially available woks. To use the ring, place it on the grate over the desired burner. The vertical tabs on the ring should be aligned with the main fingers of the grate. The small protrusions on the bottom surface of the ring should straddle the grate fingers to prevent the ring from rotating during cooking. See fig. 7 page 13.
The bottom of the wok should be supported and retained by the vertical tabs of the ring.
For best performance on 305 & 485 model ranges, the ring and wok should be used on the center burner, as it has the highest output on the top section. On 36” and 48” ranges and cooktops, the ring and wok may be used on any surface burner. To clean the wok ring, place it in the dishwasher after use. Stubborn food deposits may be removed by soaking to loosen the soil, then washing as usual.

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. The ridges are slopped so the fat runs toward the front of the grill and can easily run down to the cooler area of the drip tray and away from the intense heat of the burner. The other side of the grate (side B) is designed for foods that need more support while cooking, such as fish. Food cooked on the grill section achieves the same flavor as food cooked on an outdoor grill. The intense radiant heat from the ceramic rods caramelizes the fats and juices that are brought to the surface of the food, giving it the barbecued flavor. NOTE: This gas grill may cook slightly faster than you are used to, thus preheat and grilling times should be adjusted accordingly.
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. Chipping or cracking of the ceramic rods may occur as they may get brittle with age, depending on frequency of use. This is normal and does not affect the cooking. Do not replace the radiant tray/ceramic rods with alternates. Contact DCS for genuine factory-direct replacement parts.
USE OF THE GRILL
Before starting to cook on the grill, be sure the drip tray and liners are in place and that you have the grill racks turned to the side you want for cooking. Preheat the grill for 10 minutes with the control knob set on HI. When the grill is preheated, turn the knob down to medium to low, place the food on the grill. Cook it to the doneness desired. During cooking, it may be necessary to adjust the heat setting. The control knob may be set to any position between HI and LO. For proper searing and browning, the grill requires high to medium heat. When cooking, you will use medium to low heat the entire cooking time. With large pieces of meat or poultry, you may need to turn the heat to low setting after the food has been seared. This lower heat setting will allow the food to cook through without burning the outside. When using a sugary marinade or barbecue sauce, it may be necessary to turn the heat setting down near the end of the cooking time. Do not leave the grill unattended while it is turned on. When you are finished cooking, allow the grill and the drip trays to cool before cleaning them. They should be cleaned each time they are used.
NOTE: The longer you preheat the grill, the darker the grill marks.
EXCESSIVE FLARE UPS AND FLAMING
Occasionally grease drippings ignite. These drippings will create minor puffs of flame for a second or two. This is normal when cooking on a grill. You may find it handy to have a spray bottle filled with water to lightly spray the flare-up. If the flame becomes excessive, remove the food from the grill.
Lower the heat setting. Replace the food when the flare-up subsides. To prevent flare-ups from happening, trim the fat from around the edges of steaks and chops, use hamburger that is lean, remove the fat that is on poultry, etc. When turning any kind of meat or poultry, the melted fat will drop onto the ceramic rods and it may create a flare-up. If this happens, use a long handled spatula to move the food to another area.
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 doneness. A steak should be at least 1-inch thick to have it turn out rare and juicy. The cooking time is affected by the temperature of the meat when you start to cook it, the size and shape of the cut and the kind of meat you are cooking. The degree of doneness desired also affects the time.
When turning the meat over, always use a spatula or tongs as it will not puncture the meat allowing the juices to run out. This will help to keep the meat juicy. Turn the meat only once, as juices are lost when the meat is repeatedly turned. Be sure to trim any excess fat from meat or poultry. To prevent steaks or chops from curling while they are being cooked, slit the fat around the edges at about 2-inch intervals. To test for doneness, make a small cut in the center of the meat.

GRIDDLE USE

The built-in griddle on your cooktop is made from Type 304 stainless steel, highly polished to provide a smooth cooking surface. It is normal for it to darken with use as oils cook onto the surface to provide a stick resistant base or “seasoning”.
Since the griddle is made from stainless steel, the surface will not rust. The griddle burner is thermostatically controlled and cycles on and off to maintain the set temperature. The “Heating” light indicates that the burner is “on”.The griddle assembly is not to be removed for cleaning and is held in place by two front screws and one rear screw. These are mainly there to keep the griddle from shifting in transit and positioning, thus avoiding breakage of any ignition components.
Once the unit is in position, the rear shipping screw can be removed. It is located beneath the griddle flue cover which is removed by lifting off (be careful not to scratch your backguard during removal of the cover). Remove the center shipping screw. The two outer screws are leveling screws. They can be turned to level the griddle or to provide a forward slope to help grease and oils to drain away from the food being cooked. After using the griddle a few times, you will be able to judge the slope best for the foods you are cooking and your personal preference.BEFORE USING THE GRIDDLE FOR THE FIRST TIME OR TO RE-SEASON

1. Clean the griddle thoroughly with hot, soapy water to remove any protective coating.

2. Rinse with a mixture of 1 quart water and 1 cup white vinegar. Dry thoroughly.

3. Pour 1 teaspoon vegetable oil into the center of the griddle (do not use corn oil as it gets sticky).
   Rub the oil over the entire surface of the griddle using a heavy cloth.

4. Turn the control knob to a Medium setting (350ºF). Turn the heat Off when the oil begins to smoke.
   Allow the griddle to cool.

5. Repeat Step 3. Be sure to cover the entire surface with the oil.

6. Repeat Step 4. Allow the griddle to cool. Wipe the entire surface of the griddle using a heavy cloth.
   Apply a very thin layer of vegetable oil.The griddle is now ready to use. If the griddle is not used for a period of time, re-season it occasionally.

NOTE: It is normal for the griddle to darken with 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-stick vegetable spray, applied before cooking to a cool griddle, makes delicate foods easier to turn.
GRIDDLE COOKING CHART

OVEN USE

OVEN BURNERS
Your new professional RGS range is equipped with bake and broil oven burners. The oven broiler burner is 19,000 Btu/hr on RGS models.
The oven baking burner is 30,000 Btu/hr., 12” oven is 18,000 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 the burner come on. The burner will ignite within 4 seconds after the gas reaches the burner.
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. 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.
Models RGS-484GG, RGS-486GL, RGS-485GD, and RGS-486GD have two ovens. The oven on the right side is the convection oven. The smaller oven, on the left side, can be used in standard bake only. This oven is ideal for baking small amounts of food, when you don’t want to heat the large oven.
CONVECTION BAKING
Convection Baking is baking with the 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 (3) at the same time will achieve a good time saving, as you can cook more food at the same time. The number of recipes requiring preheating of the oven is reduced considerably because the heat reaches the food faster as the hot air circulates around the food.
Foods Suitable for Convection
Appetizers
Breads
Oven Meals (1 to 3 racks)
Cookies
Main Dishes
Roasts
Pies
Poultry
Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)
REGULAR BAKING
Bake is baking with hot air; there is no fan. The air movement comes from natural convection. As the
air heats, it moves to the top of the oven. This oven mode is the same as you have been using for
baking on one or two racks.
Foods Suitable for Bake
Appetizers
Pies, Cakes
Breads
Poultry
Roasts
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
BROIL
Broiling is cooking by intense infrared radiation supplied by the broil burner located at the top of the oven. Since broiling is cooking by radiant heat, it is not necessary to use the convection fan in the broil mode. Your new oven is equipped with an oven rack  itted especially with a broil pan locator formed into the center grid support. To use this locator, place the oven rack in the desired position with the locator rod to the top.
Foods Suitable for Broil
Top Browning: Casseroles, Breads
Appetizers
Meats
Poultry
Fish
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. If you find that food is adequately browned on the outside, but not done in the center, lower the temperature another 25ºF and add to the baking time. When reducing the temperature always check the food for doneness, a minute to two before the minimum time stated in the recipe, as time can always be added. Some recipes will cook faster than others. There is no way to predict exactly how long each recipe will take when you convert it to convection. Convection will be easier to use after you have used it a few times as you will begin to understand the way it bakes.
SELECTING UTENSILS FOR CONVECTION BAKING
Cooking by convection does not require any specially designed baking utensils. You probably have many utensils in your kitchen that are suitable to use. When choosing a baking utensil, consider the material, the size and the shape, as they all affect the baking time, the palatability and the appearance of the finished product. Metal bakeware (aluminum, steel and cast iron) all result in the fastest cooking time and the best end product. Aluminum pans work 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.
SETTING THE OVEN FOR BAKING
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 left side can be used for regular bake only; simply turn the 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.
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.
If you are using glass utensils, lower the temperature 25ºF.
Use a minute timer, set for the minimum time suggested in the recipe.
Convection Baking:
Follow the first three recommendations above.
Metal utensils give better results, in convection, than do glass baking utensils. If you use glass, it
usually is not necessary to lower the temperature an additional 25ºF.
Use a minute timer, set for less than the minimum time suggested in the recipe, the first time you use a recipe in the convection mode. Be sure to note the new baking time on your recipe, for future reference.
Be sure to read the basic information on convection before using the oven for the first time.
Keep in mind that convection baking results vary, depending on type of product. In many cases, standard bake yields superior results over convection.
OVEN RACKS
Models RGS-484GG, RGS-485GD, RGS-486GL and RGS-486GD have two ovens. The oven on the right side has (2) standard and (1) broil locator rack and 4 rack positions. The left side oven has 2 oven racks and 4 rack positions.
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.
BAKING
One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position before turning the oven on. Store any unused racks out of the oven. Rack position 2 (second from bottom) will probably be used the most for single rack baking.
If you are using two racks simultaneously, be sure to check the food on the bottom rack sooner than the minimum time. The food on the lower rack position may cook slightly faster than the food on the upper rack, particularly if you are using large baking utensils. If you are using two racks simultaneously, be sure to stagger the baking utensils so that one is not directly above the other and the heated air can circulate freely around each pan. Allow at least 1” of space between the oven walls and the pans. If using large or commercial size baking utensils, the food may take a few extra minutes as the air cannot circulate as freely as it does with a smaller pan. When using commercial size baking utensils, use only one rack as the heat does not have the room to circulate.
CONVECTION BAKING
One to three racks can be used simultaneously during convection baking. Place the 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. 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. SETTING THE OVEN FOR BROILING
Turn the control knob clockwise to the broil setting
(see fig. 10 &11).
PREHEATING
The broiler does not need to be preheated for most broiling. To increase browning or for very thin food, preheat the broiler 5 to 8 minutes.
To Get the Best Results
Defrost the food before starting to cook.
Set a minute timer for the minimum time to check the food. Steaks should be at least one inch thick if a rare doneness is desired. It is difficult to get rare with meat that is thinner, or to get a nice brown piece of meat.
After half the total cooking time, turn the food over only once. It is not necessary to turn over thin foods (filet of fish, ham slices, etc.) Liver slices must be turned over.
When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery as this type of glassware cannot withstand the intense heat of the broiler burner.
NOTE: If the door is closed during broiling, the oven cavity may get hot enough to cycle the broil element on and off, producing food that tastes baked/roasted instead of broiled.
NOTE: You cannot use the broiler burner and the bake burner at the same time. When one is on, the other cannot be turned on. Do not use the convection fan in the broil mode.
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.
USING A MEAT THERMOMETER TO 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, 135ºF to 140ºF for rare, 150ºF to 155ºF for medium and 160ºF to 165ºF for well done. If you are cooking pork, cook to 170ºF. A large two-piece broil pan comes with your new range. When you are broiling, always use both pieces. Do not cover the grid with aluminum foil. This slotted grid allows the grease drippings to flow into the bottom of the pan, keeping it away from the intense heat of the infrared broiler burner. This helps to minimize the smoking and spattering of the grease.
USING THE OVEN 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 recommended temperature.
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.
SUGGESTED TEMPERATURES TO KEEP FOOD HOT

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 – 200ºF
200º – 225ºF
200ºF
170º – 185ºF
170ºF
225ºF
170º – 200ºF
170º – 200ºF
170º – 175ºF

CARE AND MAINTENANCE

WHEN CLEANING RANGE OR COOKTOP:
Be careful cleaning any part of this appliance while hot. All parts of the appliance can be cleaned with hot soapy water, rinsed, dried and buffed to a shine with a soft, heavy pile cloth. Always try this first, as it is the mildest cleaning procedure.

1. Use the mildest cleaning procedure first. Some brands of cleaners of the same type are harsher than others, read their directions. A scent or a propellant can make a difference in the product, read the ingredients. Try on a small area first.
2. To avoid marring the surface, always rub metal finishes in the direction of the polish lines (grain). The cleaner will be more effective when used in the direction of the polish lines.
3. Use only clean sponges, soft cloths, paper towels, plastic non-metal or steel wool soap pads for cleaning or scouring (use only soap pads with soap still in them, an empty pad can scratch), as recommended in this section.
4. Be sure to rinse all parts thoroughly and to wipe dry to avoid water marks.

BRAND NAMES
In this section on cleaning, the use of name brands is intended only to indicate a type of cleaner.
This does not constitute an endorsement. The omission of any name brand cleaner does not imply its adequacy or inadequacy. Many products are regional in distribution and can be found in local markets and department stores.
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.
BURNER GRATES
When lifting the grates, be careful as they are heavy. Place them on a protected surface so they won’t scratch the surface they are laid on.
The burner grates are matte porcelain enamel over cast iron. When cool, they may be placed in the dishwasher, or wiped clean while on the cooktop using hot soapy water, then rinsed and wiped dry. The burner grates will not rust as they are matte porcelain enamel on both sides for durability.
The occasional use of mild abrasive cleansers such as Bon-Ami®, Soft Scrub® or a soap-filled steel wool pad is okay. Abrasive cleansers, used vigorously or too often, can eventually harm the enamel. Apply with a damp sponge, rinse thoroughly and dry. The porcelain may pop off the edge of the grates due to rapid temperature change when the burners are turned on. Do not be concerned as this does not result in the deterioration of the grates. The cast iron soon darkens to blend with the porcelain enamel.
Be careful when wiping an area where the porcelain has popped off, as the edges may be sharp. BURNERS
For proper lighting and performance keep the burners clean. It is necessary to clean the burners if they do not light even though the igniter clicks, if there has been a severe boil over, or when the flame does not burn blue. 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 above 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. Reassemble the parts using the hex nut.
After cleaning, it is important 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. 12).
IGNITERS
Wipe with a water dampened cotton swab. Be careful not to damage the igniter (see fig. 13).
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. Grease from the griddle or the grill drains through the drain tube into the tray and liner below.
Do not allow the grease to accumulate in the tray as it can be a fire hazard.
Clean the tube and tray as soon as they are cool. Clean with hot soapy water. For the tube use a soapy bottle brush. A mild abrasive cleaner such as Bon-Ami or Soft Scrub can be used. For stubborn stains use a soap filled steel wool pad, or a harsh abrasive such as: Comet® or Ajax®, rubbing lightly. Rinse all parts thoroughly. GRIDDLE
Thoroughly clean the griddle of grease and food particles, using a square edged spatula, while it is still hot.
Once the griddle has cooled to a lukewarm temperature, rub the surface lightly with vegetable oil (do not use corn oil, it gets sticky). Thoroughly wipe the griddle with a heavy coarse cloth or burlap to remove any remaining residue and food particles. If you have a grease build-up, use one tablespoon of vinegar in a 1/2 cup of water, clean with a scouring cloth such as a Chore Boy® Scouring Cloth. For heat discoloration use a stainless steel cleaner for heat stains such as Revere Ware® Stainless Steel Cleaner. Wash with hot soapy water, rinse and dry. If food soil or residue is cooked onto the griddle, use a griddle stone (fine grained pumice), or a griddle pan and screen cleaner (these are both available at restaurant supply store), following the manufacturers’ directions. Wash with hot soapy water, rinse and dry. If hot soapy water, vinegar, scouring powder, steel wool or metal scouring pads are used to clean the griddle, it must be re-seasoned. Follow the directions on page 15 to reseason the griddle.
NEVER FLOOD THE HOT GRIDDLE WITH COLD WATER. This could cause the griddle to crack or warp.
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. Follow directions above. The radiant tray and radiants should be removed periodically (when cool) and shaken over a layer of newspaper, which can be thrown away.
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 back towards you and away from the grill. Wash, do not soak. Rinse and dry thoroughly. It is important to replace these knobs on the correct gas valve on the control panel. The cooktop and grill control knobs are similar; the cooktop knobs have a setting for “Simmer”, the grill does not. The oven and griddle control knobs are similar; they both have temperatures on them. The oven knob has a “Broil” setting, the griddle does not. OVEN AND DOOR INTERIOR
If in the event the oven door comes off track, or becomes misaligned, realignment can be achieved by following this simple procedure: Open the door and hold it all the way open. Close the hinge latches (see fig. 15). Once both hinges are locked, gently lift the door up and partially out until the door is evenly aligned. Evenly slide the door back into place and check to assure the hinges rest in the center of each door hinge roller. With the oven door fully open, unlock hinge latches and the door is ready to close again. Be sure the oven and door are cool before you start to clean them. They are porcelain enamel. It is acid resistant, but not acid proof. Therefore, acid foods, such as vinegar, rhubarb, alcohol, citric juices or milk, should be wiped and not allowed to bake on. Try mild cleaners, such as: Bon-Ami, ammonia or ammonia and water or Soft Scrub. Apply the powders on a damp sponge or cloth. Rub lightly. Rinse thoroughly and dry. If food has burned onto the oven and is difficult to remove, soak the spots with a cloth saturated with household ammonia. Allow it to soak for an hour or two, with the door closed. The food soil should be easy to remove with a damp soapy cloth or mild abrasive. A solution of 3 tablespoons ammonia in a 1/2 cup of water may be placed in a warm (not hot) oven over night. This loosens the spills and hardened residue so they are easily wiped up with a clean damp sponge or cloth. For stubborn stains, a soap filled steel wool pad can be used. The occasional use of abrasive cleaners is okay, if used too often or vigorously they can eventually harm the enamel. Dampen the pad, rub the surface lightly, rinse thoroughly and dry. Commercial oven cleaners, such as Easy Off® or Dow® can be used on the oven interior.
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.
If the panel has food soil remaining, try a general kitchen cleaner, such as Fantastik®, Simple Green® or Formula 409®. For hard to clean soil use a stainless steel cleaner such as, Bon-Ami, Cameo®, or Bar Keepers Friend. Apply cleaner with a damp sponge, rinse thoroughly and dry. Always scrub lightly in the direction of the grain. Do not use a steel wool pad, it will scratch the surface. To touch up noticeable scratches in the stainless steel, sand very lightly with dry 100 grit emery paper, rubbing in the direction of the grain. After cleaning use a stainless steel polish, such as Stainless Steel Magic®.If the rear top burners are used extensively on high it is possible for the vertical stainless steel panel to discolor from the burner heat. This discoloration can be removed by using Revere Ware Stainless Steel Cleaner.
OVEN RACKS AND RACK SUPPORTS
The oven racks and ladder racks are chrome plated steel. Chrome cleaners, such as Soft Scrub, Cameo or Bar Keepers Friend can be applied with a damp sponge following package directions. Rinse and dry.
Powdered cleaners such as Bon-Ami or Comet are applied with a damp sponge or cloth, rubbed lightly, rinsed and dried. For hard to remove food soil use a dampened soap filled steel wool pad, rinse and dry.
Harsh Cleaners which are commercial oven cleaners, such as Easy Off or Dow can be used on the racks.
However, some commercial oven cleaners cause darkening and discoloration. Test the cleaner on a small part of the rack and check for any discoloration before cleaning the entire rack. Apply a generous coating. Allow to stand for 15 to 20 minutes. Rinse thoroughly and dry. After being cleaned, if the racks do not slide easily, pour a small amount of cooking oil on a paper towel and rub it lightly over the side rails.
FRAME, SIDES, DOOR EXTERIOR, HEAT DEFLECTOR
These parts are made of stainless steel, follow the directions for the Backguard (above). Take care when cleaning the door top, and do not let water or cleaners run down the vents. If water or cleaners spill into the vents, they may streak the glass inside the door.
DOOR GASKET
Use warm soapy water and rub softly, blot dry with a cloth. Do not rub. Do not remove or damage the mesh.
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).

CAUTION:
Be sure the Oven light switch is in the OFF position and the cover is cool. If the bulb comes loose from the base, turn off the power to the oven at the circuit breaker panel before attempting to remove the bulb base from the socket.
POWER FAILURE
The broiler and oven burners cannot be turned on during a power failure. To light the cooktop burners, turn the control knob to “LITE”, hold a lighted match to the port ring. After the flame is burning all the way around the burner, adjust the flame. It is necessary to light each burner separately, each time you want to use it.

PARTS IDENTIFICATION

Model RGS-484GG shown
Rating plate located on the back of the unit

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. Before you call, please have the following information ready:
Model Number (located on rating plate backside of unit).
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, fax, or email us at:
Write:
DCS
Attention: Consumer Relations
5800 Skylab Road
Huntington Beach, CA 92647
Fax us at: 714-372-7004
email: support@dcsappliances.com

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. Service must be provided by 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.”
NOTES

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. B
Litho in USA 10/2002

References

• Luxury Outdoor -The Finest Outdoor Kitchens & Grills | DCS USA
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