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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. 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. Check that you have the following items: COOKTOP: ¦ Griddle cover- (RDT-364GD, RDT-486GD, RDT-484GG, and RDT-485GD Models Only) ¦ Grill cover- (RDT-364GL, RDT-484GG, and RDT-485GL Models Only) ¦ Grill grates, 2 pieces - (RDT-364GL, RDT-486GL & RDT-484GG Models Only) ¦ 6 burner head assemblies, burner caps and grates (number of grates depends on the unit), (5 burner heads on RDT-305 and RDT-485GD Models Only, 4 burner heads on RDT-364 and RDT-484GG) ¦ Radiant tray - to hold ceramic rods for grill - (RDT-364GL, RDT-486GL & RDT-484GG Models Only) ¦ One removable drip tray (griddle and grill models only have drip tray liners, for catching grease) 24” & 27” OVEN: ¦ One, Two-piece broil pan ¦ Three Oven Racks 12” OVEN: ¦ Two oven racks ¦ Two removable Rack Supports ¦ One, Two-piece broil pan NOTE: If any of the listed accompanying items are missing, contact DCS at (888) 281-5698. Please be prepared with your Model #, Serial # and description of product you have purchased. Regarding use of aluminum foil in a DCS Range Oven: 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 cause food to not cook correctly. 2. 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. (Fig. 01) Fig. 01 RACK POSITIONS 4321 4321 BEFORE USING YOUR APPLIANCE 3. 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 a ventilator above your range while these burners are on, as there may be an odor. TO INSERT THE OVEN RACKS IN 12” OVEN: 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 (see Fig. 02). The safety stops keep the rack from sliding out of the oven when pulled forward. TO INSERT THE OVEN RACKS IN 24” AND 27” OVEN: 1. Hold the rack with the back safety stop in the up position and towards the rear of the oven. Slip it into the oven so the rack rails engage and ride on the rack rollers. RACK SLIDE RACK GUIDE SAFETY STOP 2. As you slide the rack into the oven, tip the rack up slightly (see Fig. 03), so Fig. 02 that the safety stops on the back of the rack slide over the rollers in the oven. 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/rollers. 3. Pull the rack forward. 15. - 20.15. Fig. 03 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 retention flame, 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. 9 COOKTOP USE SIMMER FLAME CAP BRASS PORT RING Fig. 04 Burner Max. Simmer/Low Location Btu/hr Btu/hr Nat LP Nat LP 1 17,500 15,000 500-1,200 500-1,200 2 12,5...

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