DCS 30 inch - Manual (Page 8)

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 fol-
lowing items:
COOKTOP - (depending on model)
• Four or six burners, burner bowls, burner caps and
grates
• Griddle
• Grill racks, 2 pieces
• Radiant tray, 6 removable rods - to hold briquettes
and briquettes for grill
• One or two removable drip trays (griddle and grill
models have drip tray liners, for catching the grease)
• Back splash or back trim
OVEN - (depending on model)
27” & 24” OVEN:
• Three Oven Racks
• Two removable Stainless Steel 3 position Rack Slide
Assemblies
• One, Two-piece broil pan
12” OVEN:
• Two oven racks
• Two removable Rack Supports
• One, Two-piece broil pan
2. Place the oven racks in the proper position before turn-
ing 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:
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
oven so the rack slides are between the rack and the rack
guides.
B. 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:
A. Pull the rack forward.
B. Lift the front of the rack up so the safety stops clear the
rack slides.
C. Pull the rack forward.
3. Before baking or broiling:
One at a time turn on the oven and broiler elements for
20 to 30 minutes each. This burns off the manufactur-
ing oils used by the factory. Turn the oven element on to
450°F and the broiler element on to “Broil”. Turn on
the ventilator above your range while these burners are
on, as there will be an odor.
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.
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