I'm waiting for delivery right now on the same AG range. I hope they've resolved the problems on the products that are shipping now.

The broiler is different on the Self clean than it is on the AG manual clean. Self clean has a ceramic plate and there is a screen on the infrared broiler in the manual. I too have a DCS without problems but it is always nice to read a success in repair when there is a problem.

I've ordered the self clean model but, from reading above, it looks like that's the one having problems. I live in a rural area and they don't send a DCS technician out to install. My contractor will do the installation. How do I know it's functioning at the optimum level -- especially since this is my first "pro style" range? I expect the range to arrive sometime very soon. Any advice?

alyson, I have been on the forums for a long time. I only mentioned the above because you hear so little problems with the DCS in general. I was referring to it being resolved, I believe the broiler was replaced. I am sure others here do not have the manual clean and do not have problems.

I've had the self-clean range for almost 6 years and the broiler is fantastic - in fact in the self-clean oven, the broiler is under glass. I wouldn't worry.

8-14-08
The DCS technician came. He did not bring a manometer to check the Water Column, but he did bring a thermometer. The broiler registered 560 degrees fahrenheight. He said that was the proper heat output. I brought out my 1/4" pork chops and broiled several. It took seven minutes to brown one side from the top rack. The chop was too done to brown the other side more than two minutes, and it was not brown. The tech said I must use the broiler pan supplied by DCS. In went two more chops---but did not brown. Next the tech said I must use the middle rack, as the chops were too close to the broiler. After 7 or 8 minutes the chops were done but not seared. I asked the tech at my home to call the tech a DCS. They concurred that although the chops weren't seared or significantly browned the broiler was functioning as designed. I again asked the Tech to check the water column and the broiler orifice to make sure they were correct, but he would not. He said he could come back and bring a manometer to check, but I would have to pay out of pocket because he felt the broiler was functioning as designed.
I then talked to the same engineer at DCS who instructed me to have the pressure and rate of gas flow checked. I told him that the tech had said the broiler performed as designed. Then the engineer admitted that the self-clean broiler does not function very well because of the glass enclosure, which prevents proper air flow, and that it is a bad design. I asked him if they were going to discontinue it, and he said he hoped so. He recommended that I get the duel fuel gas cook top and electric oven and broiler in the self-cleaning model, as this gives optimal performance all around. My advice to anyone thinking about the DCS Model #RGTC-305 Professional 30" Five Burner Self-Cleaning Gas Range is to first find a demonstration model of this range and test the broil function. I thought I was thorough. I went to the test kitchen in Huntington Beach, CA, and they cooked rice on the cooktop, and baked cookies in the oven, but they did not broil anything. I just wasn't that focused on broiling as I assumed an oven with such a great cooktop and oven would have a good broiler. My next step is to deal with Expo where I bought the stove, have a 3rd technichian come out, and start a letter campaign. The engineer also suggest going back to the test kitchen and getting techniques on how to cope with browning on this underperforming broiler. Capt Dan if you're still out there, I would love to know if your problem was ever resolved. TBC

I'm surprised to hear that about your broiler - I have the older model RGSC-305 but as I said above, the broiler works great.

One thing I noticed about your original post "It took 1 hour for the light to move from heating to ready". Unlike baking in the oven, you don't preheat the broiler and wait for the heating light to go off - I didn't even know it did. You want it running all the time. Are you by any chance trying to broil after the broiler cycles off? That would explain why things aren't cooking properly. I usually wait just a couple of minutes after the broiler fires up and then start cooking.

I am also surprised as Infrared broilers are and have been used in restaurants for years.

8-15-08
Weissman, thank you for your question and observations. I've tried broiling without waiting, and also after waiting 8-10 minutes. The results are still under-performance. Separtely, I also did a test to see how long it would take the heating light to go to ready, which as I said took 1 hour when set to convection broil. As for the use of infra-red broilers in restaurant kitchens for years, I assume there is not a glass panel covering the infra-red broiler unit as in my oven. Weissman, do you have the self-cleaning version of the RGSC-305? I've been told the problem is with the self-cleaning model. Do you have the glass panel over the infra-red broiler?

Yes, I have the self-cleaning model and have glass over the broiler and I find the broiler performance fantastic - I never broiled much until I got this range - people rave about the steaks I broil. By the way, don't use convection broil - it really isn't useful - use the broiler pan they gave you, use the top rack, close the door, and check the food often. Other than that, I don't know what else to advise.

My infrared broiler (on my non self-cleaning DCS model) won't even run with the convection fan on. When I first got the range and tried to run the broiler, I panicked when it wouldn't heat up, then realized (duh!) I needed to turn the convection fan off first. Mine is not under glass and does a beautiful job; in fact, I have to really watch it as it will incinerate garlic bread if you walk away even for a moment. Of course, I'm speaking from experience on the incinerated bread . . . not just once, but twice. I think I've learned my lesson now.

Is there something different or special about the broiler pan that came with the DCS vs other broiler pans? I admit I haven't unwrapped mine as I have another broiler pan.

I don't think there's anything special other than it's probably the right height for the top rack of the broiler and it's easy to clean.

Thanks weissman, I guess I should unwrap mine though the few things I have broiled have come out very good.

Thanks eandhl and weissman. I'm sort of quaking in my boots now waiting for my DCS AG self-clean to arrive/be installed. My dealer says "it's in" but I'm pretty busy with the cabinetry and countertops just now. I don't imagine I'd want to "convection broil" anything as to me, broil is all about directing the heat to the surface. But I get nightmares anytime I read a post from michaeln! I'd just die if I had to have that kind of an exchange with DCS. Not to mention no seared pork chops! Will let you all know how it works when it's finally in but I'm probably a solid week away...

8-18-8
Thank you all for your suggestions on broiling. After my 2nd tech visit, I've broiled chicken wings and a pork chop successfully. I'm not sure, but either replacing the thermostat, or changing my cooking techniques helped. This is what I've learned:

1. Distance matters. I'd used the top rack position exclusively, and had lots of smoke, but little char. My successes, chicken wings & a pork chop were cooked on lower rack positions. I cooked the lightly floured chicken wings using regular broil, and placed them on the 4th rack position from the broiler. They slow broiled to a crispy golden brown. Using convection broil, I broiled a 1 inch thick pork chop on the 3rd rack position. It was a little dry, but very golden brown on one side, and browned enough on the other. Next time I'll try the 2nd rack position.
2. Thickness & fat content of meat matters. The thicker the meat, the easier it is to broil, and the higher the fat content, the juicier it is, duh! I will try a very thin piece of meat again, now that I've had successes with thick cuts.

Observations on failed attempts.

3. The top rack, which is closest to the infrared heat was not an optimal position to broil from, as it created a lot of smoke and not much char.
4. It is not necessary to wait for the ready light to come on before broiling. Preheating for 5 minutes is enough.
   I have signed up for another cooking demonstration at DCS. I hope to pick up more techniques for broiling.
   Please post results with your own broiling experiences with your DCS range, and include any tips that maximize your cooking results.

michelen, I am glad your problem is resolved and I do hope you will share any tips/techniques you learn from the class you signed up for.

michelen, it did occur to me while reading your posts that 1/4" pork chops would not be as easy to get a good result from as a nice, thick cut. But I didn't think to mention it. I expect when my new DCS arrives I'll learn some new cooking techniques myself. For example, up to now I have never even attempted a stir fry and I tend to stay away from things on a griddle. At last I can't wiait to go at it! Won't be surprised if some of my early attempts require honing. Hope you enjoy the class. I, too, would be interested in any good tips.

Update: I attended a cooking demonstration at DCS yesterday. I was the only visitor, and Linda who conducted the demonstration was familiar with my broiling problems. I was there to learn techniques to improve charring. They did not have a working DCS 30" model like mine, so we used the 36" model. They asked me to bring items to broil. I brought 1/4" pork chops, and a 1" steak. Linda kept the door of the oven open to broil the meat. She was told by a technician that this would enhance the broiling. She also recommended that I coat any meat in olive oil, which we did. Although I showed her that my manual gave instructions to keep the door of the broiler closed while broiling, we tried it her way. She placed four pork chops on the top rack, and we watched them broil, timing them. She broiled the pork chops 2 1/2 minutes on each side, and there was absolutely no char at all! The results were worse than my broiler at home! Linda was puzzled, and said this was not right. She took a minute to read the DCS manual regarding broiling. She was even more perplexed when she read that the oven door should be closed, as the technichian had said the opposite. Her conclusion: You'll have to cook thin meat on the cook top and fry them for better results, this broiler is unable to char. The results with the steak were equally disappointing. Again, their broiler performed worse than mine. We were able to get moderate char, after ten minutes of broiling, but the steak was not anywhere near medium rare or well, and the texture was like cardboard. Linda was trained as a culinary chef. When I remarked that the steak was somewhat charred, but not fit to serve to guests, she agreed. She then said, that this was not adequate performance for a range that cost so much. She apologized, and said she would report her findings to her bosses to see if there was anything she could do. She then xeroxed the broiling instructions from my manual, gave me food to take home, and I left with very little in the way of new techniques to help me broil. I had in fact enlightened her more than she had me. In conclusion, I will continue to experiment with rack positions, rubs, and marinades with sugar to see if I can enhance my char, especially when broiling very thin pieces of meat. If I hear anything else from DCS, I'll post it.

Wow. I don't know what to think from reading all the posts here. I need to replace my 30" wall oven and was really intrigued by the DCS, because of

- True european convection
- Simple knob controls (hate the ones with the complex electronic screens)
- Spinning oven rack supports (love this design)
- Powerful broiler

In fact I can't find much to criticize other than it's hard to find information on the brand's performance and reliability. Now based on this thread I'm a little concerned about the infrared under-glass broiler.

My old GE had a simple 6-pass element that was small and I had to put food within an inch of it to get a good broil going. I'm trying to imagine why more distance is better in the DCS, or why some of you would find it powerful and others can't get a good sear.

sableman - The posts on this thread are referring to the gas broilers on the all gas range - not the broiler in the DCS electric wall ovens - I have no experience with those but have never heard anything bad about them.

I have the DCS all gas self-cleaning range (earlier model than the OP) and I'm thrilled with the broiler, but I mainly broil moderately thick filet mignons. I've never broiled thin pork chops so I don't know if that may be the issue although the OP had problems with steaks as well. I'm puzzled, but in any case, the ovens you're considering are different than the ones being discussed here.

I have never cooked pork on high heat (other than to quickly sear then lower the heat) so I never tried to broil a chop. I have done chicken breasts and various fish with perfect results in my DCS AG manual clean. Actually DH has raved about the fish. I keep the door closed and I did noticed it cycled twice last time I broiled a thick salmon. I turn the broiler on about 5 minutes while I prepare and never waited longer.

August 29, 2008
I want to clarify several things. When I speak of broiler performance, I'm referring only to model # RGTC-305-N, THE PROFESSIONAL 30" FIVE BURNER SELF-CLEANING GAS RANGE, which I purchased in September 2007. It is a stand alone model. Also, this range is superior in every other way! I would not discourage anyone from purchasing this range! However, if you broil a great deal, PLEASE TEST THE BROILING PERFORMANCE OF THIS MODEL!!. As I said in an earlier post, A DCS engineer told me that for superior performance buy a duel fuel range, with a gas cook top and an electric oven. Perhaps the results are much better for broiling. Also, anyone considering a double wall oven, the performance is totally different. I know nothing about them, and do not wish to communicate that my critique includes any other product but the model I have listed. If anyone has a DCS duel fuel gas cook top and electric oven, I would love to hear from them.

Gas broilers are much like cooking your food on a top burner but without a pan between them. So no major pre-heating should be necessary.. a couple of minutes for the broiler to lite and get up to speed.

Just like grilling, the closer to the heat source, or within an inch or two, the hotter and faster your food will cook. And a steak or chop, should sear or char in a matter of a few minutes, esp on the top rack.

Try cooking the steak or chop with the top of the meat 3/4 of a inch away from the broiler surface. If that doesn't do it, then something is wrong. Yes it will smoke, yes fat will sizzle off and burn on the broiler and then burn off.

Linda at the DCS demo did everything right. The broiler is at fault.