DCS 48 inch User Manual

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.

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.

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.