Thermador Range LB36R User Manual

Care and Use Manual

Model PDR304

Model PDR364GL

Low Back Model LB36R

Model PDR484GG

Low Back Model LB48R

Therm ador Professional^®Range

FOR RESIDENTIAL USE ONLY

Dual Fuel Models PDR30, PDR36, PDR48

LE MANUEL DE SOIN ET D’UTILISATION

EN ENGLAIS AVEC ADVERTISSEMENTS EN FRANÇAIS

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IN TRODUCTION

INTRO DUCTIO N

TABLE O F CO NTENTS

The Thermador Professional^®Ranges are free-standing

units available in a number of configurations. All models

feature a gas cooking surface with a professional size,

electric convection, self-cleaning oven with broil capabil-

ity.

Introduction ................................................... 1

Gas Type Verification .................................... 1

Care and Use Manual Conventions.............. 2

Section O ne: General Safety Instructions

GAS TYPE VERIFICATIO N

Safety ............................................................................. 3 – 4

Precautions................................................................... 5 – 6

Verify the type of gas supplied to the location. Ensure that

the appliance is connected to the type of gas for which it

is certified. All models are certified for use with natural

gas. Field conversion of the appliance for use with propane

gas supply will require a conversion kit. Refer to the

product rating label which can be located as indicated on

Page 43.

Section Two: Before You Begin

Before Using Your Range for the First Time .............. 7

Section Three: Description

Model & Parts Identification – PDR484GG .................... 8

Model & Parts Identification – PDR366 ........................... 9

Model & Parts Identification – PDR304 ......................... 10

Guide to Knob Identification and Location ................. 11

CAUTION:

Section Four: Using the Cooktop

▲

When connecting the unit to propane gas, make

certain the propane gastankisequipped with itsown

high-pressure regulator in addition to the pressure

regulator supplied with the range. The m axim um

gas pressure to this appliance m ust not exceed

14.0 inches water colum n (34.9 m illibars) from

the propane gas tank to the pressure regulator.

Using the Cooktop................................................ 12 – 13

Flame Setting Guidelines................................................ 14

Proper Cookware ................................................. 15 – 16

Surface Burner Cooking Chart .......................... 17 – 18

Using the Grill . ...................................................... 19 – 21

Grill Cooking Chart .............................................. 22 – 23

About the Griddle ........................................................... 24

Griddle Cooking Chart .................................................. 24

Section Five: Using the O ven

Bake .................................................................................... 25

Convection•Bake ............................................................. 26

Setting Bake/Convection•Bake ..................................... 27

Other Uses of Bake ........................................................ 28

Setting the 12-inch auxiliary oven ............................... 29

Baking Chart ..................................................................... 30

Broil .................................................................................... 31

Setting Broil and Convection Broil ............................. 32

Broiling and Roasting Chart .......................................... 33

IMPO RTANT

All ranges must be installed with a backguard. The

PDR 304 comes with a low back. For all other

models, one of three available backguards must be

ordered separately and installed at the back of the

range. The three backguard choices include a Low

Back, High Back Shelf, or Island Trim. Before using

the range, insure that it is equipped with a proper

backguard. Refer to the Installation Instructions

accompanying this appliance for more information.

Section Six: Care and Maintenance

Self-Cleaning the Oven......................................... 34 – 35

Range Cleaning Chart ........................................... 36 – 41

Section Seven: Before Calling For Service

Do-It-Yourself Maintenance.......................................... 42

Before Calling For Service............................................. 43

Data Rating Plate ............................................................. 43

Warranty ........................................................................... 44

Page 1

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IN TRODUCTION : CARE AND USE MANUAL

Introduction

This manual contains important Care and Use information for all Thermador Professional^®Ranges. When

using this manual, it is critical that you know the model number of your range, as some information will be

unique to each Range. The model number may be found on the rating plate located on the range as identified

on Page 43 of this manual. The charts on the following pages summarize the various range models and

identify the features of each range.

PDR Ranges, featuring a Gas Cooking Surface with Self-Cleaning Electric O vens,

with Electric Convection and Electric Broiler.

Dual Fuel PDR304 ................... Dual Fuel, 30" wide Range with Four Gas

Cooktop Burners and self-cleaning Electric Oven

Dual Fuel PDR364GD .............Dual Fuel, 36" wide Range with Four

Gas Cooktop Burners, Griddle and self-cleaning Electric Oven

Dual Fuel PDR364GL ..............Dual Fuel, 36" wide Range with Four

Gas Cooktop Burners, Grill and self-cleaning Electric Oven

Dual Fuel PDR366 ................... Dual Fuel, 36" wide Range with Six Gas

Cooktop Burners and self-cleaning Electric Oven

Dual Fuel PDR486GD .............Dual Fuel, 48" wide Range with Six

Gas Cooktop Burners, Griddle, large self-cleaning Electric Oven

and one auxiliary oven.

Dual Fuel PDR486GL ..............Dual Fuel, 48" wide Range with Six

Gas Cooktop Burners, Grill, large self-cleaning Electric Oven

and one auxiliary oven.

Dual Fuel PDR484GG .............Dual Fuel, 48" wide Range with Four Gas

Cooktop Burners, Grill, Griddle, large self-cleaning Electric Oven

and one auxiliary oven.

Page 2

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SECTION ON E: GENERAL SAFETY INSTRUCTIONS

SA FETY

GAS AND ELECTRICAL REQ UIREMENTS AND GRO UNDING INSTRUCTIO NS

PLEASE READ CAREFULLY

FO R PERSO NAL SAFETY,

CAUTION

Dual-Fuel Models:

PDR304

THIS APPLIANCE MUST

BE CO N N ECTED TO A

PRO PERLY GRO UNDED

AND PO LARIZED ELEC-

TRICAL PO W ER SUPPLY.

Accessible parts may become

hot when the grill is in use.

Young children must be kept

away.

120/240 volts, 60 Hz.,

35 Amp electrical circuit required.

Dual-Fuel Models:

PDR364GD, PDR364GL,

PDR366

See InstallationInstructionsfor electricalrequirementsandground-

ing instructions.

120/240 volts, 60 Hz.,

40 Amp electrical circuit required.

It is the personal responsibility and obligation of you, the user, to have this

appliance connected to the electrical power supply in accordance with the

National Electrical Code and/or applicable local codes and ordinances by a

qualified electrician.

Dual-Fuel Models:

PDR486GD, PDR486GL,

PDR484GG

120/240 volts, 60 Hz.,

50 Amp electrical circuit required.

CAUTION - ALL MODELS

IN CASE O F AN ELECTRICAL FAILURE

If for any reason a gas control knob is turned ON and there is no electric

power to operate the electronic igniters on the cooktop burners, turn

O FF the gas control knob and wait 5 m inutes for the gas to

dissipate before lighting the cooktop burner manually.

To light the cooktop burners manually, carefully hold a lighted match to

the burner ports and turn the gas control knob to HI. During a power

failure you can use the cooktop burners, but each must be lit with a

match.

DO NOT attempt to light the two left burners manually. These burners

are equipped with the ExtraLow^®feature and cannot be lit manually.

Check your local building codes

TESTED IN ACCO RDANCE

ALW AYS DISCO NNECT THE

ELECTRICAL PLUG FROM THE

W ALL RECEPTACLE BEFO RE

SERVICING THIS UNIT.

for the proper method of installa-

WITH:

tion. In the absence of local codes,

• ANSI Z21.1-2000 for House-

this unit should be installed in ac-

hold Gas Appliances

cordance with the National Fuel

• UL858 14th Edition for House-

It is recommended that a dedicated

circuit servicing this appliance be

provided.

Gas Code No. Z223.1 Current

hold Electric Ranges

Issue and the National Electrical

• CAN/CSA-22.2 No. 61-M89 for

Code ANSI/NFPANo. 70 Current

Household Cooking Ranges

Issue or the Can - B149 Installation

• CAN/CGA 1.1-M81 Domestic

The use of gas cooking appliances

results in the production of heat and

moisture.

Codes for Gas Burning Appliances

Gas Ranges

and C22.1 Canadian Electrical

Code Part 1.

SAVETHESE INSTRUCTIONS

Page 3

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SECTION ON E: GENERAL SAFETY INSTRUCTIONS

PRECAUTION S

SAFETY PRACTICESTO AVOID

PERSONAL INJURY

When properly cared for, your new

Use only dry potholders: moist

or damp potholders on hot surfaces

may cause burns from steam. Do

not use a towel or other bulky cloth

in place of potholders. Do not let

potholders touch hot elements, hot

burners, or burner grates.

Do not repair or replace any

par t of t he appliance unless

specifically recommended in this

manual. Allother servicingshould be

referred to a qualified technician.

Thermador PROFESSIONAL Range

hasbeendesignedto be asafe,reliable

appliance. However, use extreme

care whenusingthisrestaurant caliber

range as this type of appliance

providesintense heat andcanincrease

the accident potential. When using

kitchen appliances, basic safety

precautions must be followed,

including the following:

Children should not be left alone

or unattended in an area where

appliances are in use. Theyshould

never be allowed to sit or stand on

any part of the appliance.

For personalsafety, wear proper

apparel. Loose fitting garments or

hangingsleevesshouldnever be worn

while using this appliance. Some

syntheticfabricsare highlyflammable

and should not be worn while

cooking.

CAUTIO N: Do not store item s

of interest to children above the

range or at the back of it. If

children should climb onto the

appliance to reach these items, they

could be seriously injured.

Read this Care and Use Manual

carefully before using your new

range to reduce the risk of fire,

electric shock, or injury to persons.

Do not use alum inum foil to line

any part of the oven or cooktop.

Use of a foil liner could result in a

shock or fire hazard, or the

obstructionofthe flowofcombustion

andventilationair. Foilisanexcellent

heat insulator andheat willbe trapped

beneathit. Thiswillupset the cooking

performance and can damage the

finish of the oven or the cooktop.

Insure proper installation and

servicing. Follow the installation

instructions provided with this

product. Have the range installed

andgroundedbyaqualifiedtechnician.

N e ve r use any par t of t he

cooktop or oven for storage.

Flam m able m aterials can catch

fire and plastic item s m ay m elt

or ignite.

Have the installer show you

where the gas supply shut-off

valve is located so that you know

how and where to turn off the gas to

the range.

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.

WARNING

If you sm ell gas, your installer has

not done aproper job ofcheckingfor

leaks. If the connections are not

perfectly tight, you can have a small

leak and therefore a faint gas smell.

Finding a gas leak is not a “do-it-

yourself”procedure. Some leakscan

onlybe foundwiththe burner control

in the ON position and this must be

done byaqualified service technician.

See Inside Front Cover regarding gas

leaks.

TO REDUCE THE

RISK O F TIPPING

If the range is near a window, be

certain the curtains do not blow

ove r or ne ar t he cookt op

burners; they could catch on fire.

O F T H E AP P LI–

ANCE, IT MUST BE

SEC U RED BY A

P R O P E R L Y

DO NO T USE W ATER O N

GREASE FIRES. Turn appliance

off and smother fire with baking soda

or use a dry chemical or foam-type

extinguisher.

INSTALLED ANTI-

T IP DEVIC E. VERIFY

T H AT T H E AN T I-T IP

DEVICEIS ENGAGED PER

IN ST ALLAT IO N

IN –

Never let clothing, potholders,

or other flam m able m aterials

com e in contact with or too close

to anyelem ent, burner or burner

grate until it has cooled. Fabric may

ignite and result in personal injury.

In the event a burner goes out and

gas escapes, open a window or a

door. Do not attempt to use the

cooktop until the gas has had time to

dissipate. W ait at least 5 m inutes

before using the range.

STRUCTIO NS. (NO TE:

AN T I-T IP D EVIC E IS

REQ UIRED O N ALL 30"

AND 36" RANGES)

Page 4

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SECTION ON E: GENERAL SAFETY INSTRUCTIONS

PRECAUTIONS

Use caution to insure that drafts

like those from forced air vents

or fans do not blow flam m able

m aterial toward the flam es or

push the flam es so that they

extend beyond the edges of the

pot.

W arning: The appliance is for

co o kin g. 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.

WARNING

After a spill or boil over, turn off

the burner and clean around the

burner and burner port. After

cleaning, check for proper

operation.

Clean the cooktop with caution.

Avoid steam burns; do not use a wet

sponge or cloth to clean the cooktop

while it ishot. Some cleanersproduce

noxious fumes if applied to a hot

surface. Follow directions provided

by the cleaner manufacturer.

Whenusingthe cooktop:DO NO T

Always use utensils that have

flat bottom s, large enough to

cover the burner. The use of

undersized utensils could expose a

portion ofthe flame and mayresult in

ignition of clothing.

T O U C H

T H E

BU RN ER

GRATES O RTHE IMMEDIATE

SURRO UNDING AREA. Areas

adjacent to the burnersmaybecome

hot enough to cause burns.

N e ve r le a ve t h e co o kt o p

unattended when using high flame

settings. Boil overs cause smoking

and greasy spillovers that may ignite.

More importantly, if the burner

flames are smothered, unburned gas

willescape into the room. See Inside

Front Cover regarding gas leaks.

To minimize burns, ignition of

flammable materialsandunintentional

spillovers, posit ion handles of

utensils inward so they do not

extend over adjacent work areas,

cooking areas, or the edge of the

cooktop.

Be sure all cooktop controls are

turned off and the cooktop is cool

before using any type of aerosol

cleaner on or around the cooktop.

The chemical that produces the

sprayingactioncould, inthe presence

of heat, ignite or cause metal parts to

corrode.

Hold the handle of the pan to

prevent movement of the utensil

when stirring or turning food.

When using the oven: DO NO T

TO UCH THE HEATING ELE–

MENTS, THE INTERIO R SUR–

FACES O F THE O VEN O RTHE

EX T ERIO R AREA IMMED–

IATELY SURRO UNDING THE

DO O R. Even though dark in color,

the heating elements may be hot.

Interior oven surfaces become hot

enough to cause burns. The heat

deflector, which deflects heat away

from the cooktop and the trim on

the top and sides of the oven door,

will also be hot when the oven is in

use.

Onlycertain types ofglass, heat-

proof glass-ceram ic, ceram ic,

earthenware, 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 heat

settings according to the utensil

manufacturer’s directions.

DO NOT use pots or pans on the

grill section.

Do not use the grill for cooking

e xce ssive ly fa t t y m e a t s o r

products which prom ote flare-

ups.

The optional cu t t in g b o a r d

accessory m ust be rem oved

before operating the griddle beneath

or burners adjacent to it.

Do not heat unopened food

containers; a buildup of pressure

may cause the container to burst.

GREASE IS FLAMMABLE. Let

hot grease cool before attempting to

handle it. Avoid letting grease

deposits collect. Clean after each

use.

During cooking, set the burner

control so that the flam e heats

only the bottom of the pan and

does not extend beyond the

bottom of the pan.

Place oven racks in desired

position while oven is cool. If a

rack must be moved while the oven

is hot, do not let the potholders

contact the hot heating elements.

For proper lighting and performance

of the burners, keep the igniter

ports clean. It is necessary to clean

these when there is a boil over or

when the burner does not light even

though the electronic igniters click.

See Page 39.

Avoid using high flame setting with a

pan larger than the grate or with

one that spansmore thanone burner,

such as a griddle, for prolonged

periods of time. This can result in

poor combustion that generates

harmful by-products.

Use care when opening the oven

door; let hot air or steam escape

before removing or replacing foods.

Before self-cleaning the oven,

remove the broiler pan, oven racks

and any other utensils, and excess

spillage.

Page 5

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SECTION ON E: GENERAL SAFETY INSTRUCTIONS

PRECAUTIONS

Do not clean, rub, dam age,

m o ve o r r e m o ve t he do o r

gasket. It is essential for a good seal

during baking and while self-cleaning

the oven.

authorized Technicans. Techni-

cians must disconnect the power

supply before servicing this unit.

CaliforniaProposition65-W arning:

The burning of gas cooking fuel and

the elimination of soil during self-

cleaning generate some by-products

which are on the list of substances

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

instructionscontained inthisbooklet

and provide good ventilation to the

room when cooking with gas, during

and immediately after self-cleaning

the oven.

Listen to be sure the cooling

blower runs whenever the oven

controls are set to broil or self-clean.

If the fan does not operate, do not

use the oven. Call an authorized

service center for service.

Protect the self-cleaning feature.

Clean only those parts indicated in

this booklet. Do not use commercial

ovencleanersor ovenliner protective

coatings of any kind in or around the

large self-cleaning oven.

Clean the ventilator hood and

filt e r s a b o ve t h e r a n ge

frequently so grease from cooking

vaporsdoesnot accumulate onthem.

DO NO T obstruct the flow of

com bustion or ventilation air.

For safety reasons and to avoid

equipment damage, never sit, stand,

or lean on the oven door.

• In case of fire or when inten-

t ionally “ flam ing” liquor or

other spirits on the cooktop,

follow hood m anufacturer’s in-

structions.

Service should only be done by

BEFO RE USING YO UR RANGE FO R THE FIRST TIME, CHECK THAT YO U HAVE THESE ITEMS:

DESCRIPTIO N

PDR

366

PDR

484 GG

PDR

486 GD

PDR

486 GL

304 364 GD 364 GL

Oven Racks Large Oven

Oven Racks 12-inch Oven

Two-Piece Broil Pan

Star Burner Caps

2‡

Burner Grates

Control Knobs

Cast Iron Grill Grate

Stainless Steel Radiant

Coated Titanium-Surface Griddle

Product Registration Card

Backguard

Installation Instructions

Use and Care Manual

Backguard must be ordered and shipped separately. It is not included with the range shipment. ‡The aluminum broil pan is

for the Secondary Oven; the porcelain & chrome broil pan is for the Main Oven.

Page 6

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SECTION TWO: BEFORE YOU BEGIN

Before UsingYour Range for the First Tim e

Rem ove all packaging m aterials

and tem porary labels from oven

and cooktop.

1. Check that you have the items listed on Page 6.

2. Record the Model and Serial num ber on Page

43. See "Data Rating Plate." These may be used

for any future contacts with your servicer or the

factory. Enter this information on the Product

Registration Card included with this product then

mail it to the indicated address.

3. O ptional Accessories. Grill Cover, Chopping

Board, Griddle Cover and other accessories are

available from your Thermador Dealer. Contact the

Thermador Parts Department toll-free at 800/735-

4327 for more information.

4. Position the racks correctly in the oven.

CAUTION

The correct rack position depends on the recipe and the

cooking mode. The rack positions are num bered

from the bottom of the oven, like an elevator.

Rack position 3 is the most frequently used position.

Place rack(s) in the proper position before turning on the

oven.

Alum inum foil should never be used to cover

the oven racks or to line the oven. It m ay

cause dam age to the oven. Do not rem ove

the heating elem ent in the electric oven.

Insert the racks as follows:

a. Hold the rack with the back rail in the up position

BEFORE BAKING OR BROILING, the oven and broiler

towards the rear of the oven. Slip it into the oven

should be turned on to burn off the manufacturing oils.

so the rack slides are between the rack and the

Turn the oven on to 450°F (230°C) for 20 to 30 minutes;

rack guides.

then turn the broiler to "Broil" for same length of time.

b. Tip the front of the rack up slightly as it slides into

You may wish to turn on the ventilator above your range

the oven so that the safety stops clear the rack

during this time.

slides. The safety stops on the back of the rack

will keep it from sliding out of the oven when it

is pulled forward.

Please read Page 41 in Section 6: Care and Maintenance

before cleaning the oven racks.

Page 7

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SECTION TH REE: DESCRIPTION

Model and Parts Identification

Dual-Fuel Model PDR484GG - Shown Has a grill, a griddle and four burners, two ExtraLow® and two standard.

Model PDR486GD – Has a griddle and six burners, two ExtraLow® and four standard.

Model PDR486GL – Has a grill and six burners, two ExtraLow® and four standard.

Key for PDR48 Models

1. 22" High Shelf Backguard,

12" Low Back, or Island Trim

(Backguard ordered separately)

2. Burner Grates & Burners

3. Grill

4. Griddle

5. Control Knobs, ExtraLow^®

Burners (2)

6. Control Knobs, Standard

Burners (4)

7. Oven Controls

8. Oven Light Switch

9. Oven Door

10. Viewing Window

11. Auxiliary Oven

(2 racks included)

12. Kick Panel (Product Rating

Label Located Behind Kick

Panel)

13. Range Feet (4)

WARNING:

▲

To provide proper ventilation,

do NOT remove range feet.

Electric O ven Interior

14. Oven Interior Lights

15. Broil Element

16. Oven Thermostat

17. Rack Guides

18. Oven Rack (3 included)

19. Bake Element (hidden)

20. Convection Fan Cover

Page 8

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SECTION TH REE: DESCRIPTION

Dual-Fuel Model PDR366 - Shown

Model PDR364GD – Has a center griddle and four burners, two ExtraLow® and two standard.

Model PDR364GL – Has a center grill and four burners, two ExtraLow® and two standard.

Key for PDR Models

1. 22" High Shelf Backguard,

12" Low Back, or Island Trim

(Backguard ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow^®Burners (2)

4. Control Knobs, Standard Burners (4)

5. Oven Controls

6. Oven Light Switch

7. Oven Door

8. Viewing Window

9. Kick Panel (Product Rating Label

Located Behind Kick Panel)

10. Range Feet (4)

WARNING:

▲

To provide proper ventilation,

do NOT remove range feet.

Electric O ven Interior,

Please see Page 8

Page 9

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SECTION TH REE: DESCRIPTION

Model and Parts Identification

Dual-Fuel Model PDR304 - Shown

Key for PDR304 Models

1. 9" Low Back or Island Trim

(Island Trim ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow^®Burners (2)

4. Control Knobs, Standard Burners (2)

5. Oven Controls

6. Oven Light Switch

7. Oven Door

8. Viewing Window

9. Kick Panel (Product Rating Label

Located Behind Kick Panel)

10. Range Feet (4)

WARNING:

▲

To provide proper ventilation,

do NOT remove range feet.

Electric O ven Interior,

Please see Page 8

Page 10

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Guide to Knob Identification and Location

Locate each knob type by the

corresponding number on the

PDR30 MODEL

PDR304ZS

diagrams. Actual knobs are not

numbered.

1. Sim m er Knob

O FF HI-LO-XLO

2. Standard Knob

PDR36 MODELS

PDR366ZS

O FF HI LO

3. Grill Knob

O FF-LITE-HI-LO

4. Griddle Knob

O FF 150 200 250 300

350 400 450 500

PDR364GDZS

5. Auxiliary O ven Knob

O FF 150 200 250 300

350 400 450 500

Broil

PDR364GLZS

6. Main O ven Knob

O FF 150 200 250 300

350 400 450 500

Broil Clean

PDR48 MODELS

PDR484GGZS

PDR484GDZS

PDR484GLZS

Page 11

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SECTION FOUR: USING THE COOKTOP

USING THE COOKTOP

SEALED BURNERS

CO NTRO L KNO BS

BTU O utput for Standard Burners

• HI is equivalent to 15,000 BTU/HR.

• LO is equivalent to 2,100 BTU/HR.

The control knobs for two sealed gas

burners, one in front and one in the

rear, are located directly in front of

and below the pair of burners on the

control panel.

BTU O utput for ExtraLow^®Burners

• HI is equivalent to 15,000 BTU/HR.

• LO is equivalent to 3,000 BTU/HR.

• XLO is equivalent to 370 BTU/HR.

Rear

ExtraLow^®Burners

Burner

Setting

Indicator

Location

The controls for the two left burners,

front and rear, have flame settings

even lower than the standard LO

settings.

Sealed Star™ Burner Base

The cooktop features four or six gas

surface burners; each rated at 15,000

BTU/HR.The burners are sealed to

the stainless steel top frame to

prevent liquid spills from

accumulating below the top surface,

making it easier to clean.

On all models, the two left burners

have the exclusive ExtraLow‚ feature;

the remaining burners are standard.

Each burner has its own control

knob.

Front

Knob

Burner

Location

Bezel

Standard Burner

Control Knob

The icon above each control shows

whether the burner position is in the

front or in the rear. A solid star

indicates the location of the burner

controlled by that particular knob.

The drawing above shows the knob

controlling the rear burner.

ExtraLow^®

Range

ExtraLow^®Burner

Control Knob

The drawing shows that the control

knob has an additional range between

the LO and XLO settings.When the

knob is set within this range, the

flame pulses off and on. By varying

the length of time the flame is off and

on, the heat is reduced even further

to cook delicate foods.For example,

these very low settings are suitable

for simmering and poaching, melting

chocolate and butter,holding cooked

foods at temperatures without

scorching or burning, etc.

O PERATIO N O F THE

BURNERS

• Press in on the knob and turn it

counter-clockwise to the HI

setting.

• The igniter for the selected sealed

burner clicks and sparks.

• After flame ignition, the igniters

stop clicking.

• Rotate the knob to any flame

setting between HI and LO.

• The Blue Burner Signal Light,

between the burners, will light

when adjacent burners are lit.They

will remain on until the burner is

turned off.

Page 12

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SECTION FOUR: USING THE COOKTOP

• To maintain a low or simmer heat,

O peration of the ExtraLow

Burners

ELECTRO NIC

SINGLE POINT

IGNITIO N

bring food to a rolling boil. Stir

well,then cover the pan and lower

the heat to a setting just below

LO.

• XLO, the very lowest setting, is

achieved by cycling the flame ON

for approximately 8 seconds and

O FF for 52 seconds of each

minute.

Burner

• Check periodically to see if the

control knob should be turned to

another setting.

Base

• When the knob is set just below

the LO setting, the flame will cycle

ON for approximately 52 seconds

and OFF for 8 seconds of each

minute.

• If an over-size pan is used, the

simmer action may occur mainly

in the center of the pan. To

equalize the temperature

throughout the food,stir the food

around the outer edges of the pan

into the food in the center.

• To vary the amount of low heat

to suit the food and quantity, the

control can be set anywhere

within the LO and XLO range

marked on the knob.

• It is normal to stir food

occasionally while simmering.This

is especially important when

simmering for several hours,such

as for a homemade spaghetti sauce

or beans.

Burner

Cap

Star™ Burner

Com ponents

Each burner has its own electronic

igniter that sparks when the burner

is turned on. Each burner should light

in 4 seconds or less. If a burner does

not light,check to see that the cap is

positioned correctly on the base.Do

not touch the burners when the

igniters are sparking. If a burner

fails to ignite,refer to the section on

Page 43, “Before Calling for Service.”

• When lowering the flame setting,

adjust it in small steps.

• If the setting is too low to hold a

simmer, bring the food back to a

boil before re-setting to a higher

heat.

ExtraLow Settings

• The

number

and

dash

• It is normal not to see simmer

bubbles immediately after the food

has been stirred.

designations, shown in the

drawing, are for reference only.

They do not actually appear

o n t h e kn o b. The number

indicates the position of the flame

setting as represented on the

cooking chart, pages 14 and 15,

with #4 being hotter than #1.

• There may be bubbling when the

flame cycles ON and no bubbles

when the flame is OFF.Even when

the flame is OFF, there will be

steam and a slight quiver on the

liquid’s surface.

IGNITER

ExtraLow Techniques

• The type and quantity of food

affects which setting to use.

• The pan selected affects the

setting. Its size, type, material, and

whether a lid is used,all affect the

consistency of the cooking

temperature.

Ports

BURNER CAP

Page 13

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SECTION FOUR: USING THE COOKTOP

AUTO MATIC RE-IGNITIO N

POW ER FAILURE

FLAME HEIGHT

• In the event of a power failure,

only the standard burners and

grill can be m anually lit. It is

necessar y to light each one

individually.

• The correct flame height depends

on 1) size and material of pan

being used;2) food being cooked;

and 3) amount of liquid in the pan.

If any one or more burners or grill

blow out, the electronic igniter

automatically sparks to re-light the

flame. Do not t ouch t he burners

when the igniters are sparking.

• Never extend the flame beyond

the base of the pan.

• If the cooktop is being used when

the power failure occurs, turn all

knobs to the OFF position.

IMPO RTANT:

• Use a low or medium flame for

pan materials that conduct the

heat slowly, such as porcelain

coated steel or glass-ceramic.

• For proper combustion do not use

the cooktop without the burner

grates in place.

• The standard burners and grill can

be lighted by holding a match at

the ports and turning the control

knob to the HI position.Wait until

the flame is burning all around the

burner cap or U-shaped burner

before adjusting the flame to the

desired height.

• There is a slight sound associated

with gas combustion and ignition.

This is a normal condition.

FLAME DESCRIPTIO N

• On cooktops using propane gas

(LP), a slight “pop” sound may be

heard at the burner ports a few

seconds after the burner has been

turned off.

Dark Blue

Se c o n d a r y

Cone

• Neither ExtraLow burner can be

used during a power failure. Be

sure to turn them off.

Light Blue

• If either ExtraLow burner is on

when a power failure occurs,they

cannot be turned back on until

both knobs are first turned off.

Primary

Cone

• The griddle cannot be used during

a power failure.

• If you smell gas, refer to safety

precautions listed inside the front

cover.

Flam e Color

• The burner flame color should be

blue with no yellow on the tips. It

is not uncommon to see orange

in the flame color; this indicates

the burning of airborne impurities

in the gas and will disappear with

use.

W ARNING

In the event of a power failure,

all knobs are to be turned to the

OFF Position. Only the standard

burners and the grill can be lit

manually.

• With propane (LP) gas, slight

yellow tips on the primary cone

are normal.

• The flame should burn completely

around the burner cap.If it doesn’t,

check that the cap is positioned

correctly on the base and that the

ports are not blocked.

• The flame should be stable with

no excessive noise or fluttering.

Page 14

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SECTION FOUR: USING THE COOKTOP

COOKWARE RECOMMENDATIONS

SAFETY PRECAUTIO NS:

➤ Food packaged in aluminum foil should not

be placed directly on the burner grate.

Aluminum foil can melt during cooking.

➤ Do not let plastic, paper or cloth come in

contact with a hot burner grate.They may

melt or catch fire.

(51 mm)

➤ Never let a pan boil dry. This can damage

your pan and the cooking surface.

BASE DIAMETER

• Select the base diameter to match the diameter of the

flame.The diameter of the flame should be the same

size as the pan base or slightly smaller. Oversize or

under size pans sacrifice cooking performance.

A 5^-1/2" (140 mm) base size is generally the smallest

recommended.

• For best cooking results, use professional quality pans

with metal handles.(Plastic handles can melt or blister,

if the flame extends up the side of the pan.) Professional

quality pans are found at restaurant supply stores and

gourmet specialty shops. All cookware should have

these characteristics: good heat conductivity, good

balance,correctly sized base diameter,a heavy,flat base,

and a proper fitting lid.

• Aluminum and copper are pan materials that conduct

the heat quickly and evenly.These metals are sometimes

attached to the base or in the core between stainless

steel.

FLAT BASE PAN

• A heavy, flat base is more apt to remain flat when

heated. Pan bases that are warped, dented, ridged or

too lightweight will heat unevenly. Heat and cool pans

gradually to avoid sudden temperature changes which

tend to distort cookware.Do not add cold water to a

hot pan.

BALANCED PAN

• Balance is important for stability and even cooking.

The handle must not be heavier than the pan and tilt it

unevenly. A pan must sit level on the grate without

rocking or wobbling.

COVERED PAN

• A properly fitting lid will shorten cooking time and

make it possible to use lower heat settings.

Page 15

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SECTION FOUR: USING THE COOKTOP

SPECIALTY COOKWARE

CANNING TIPS:

• A flat base pan is preferred to one with a concave,

convex or rippled base.

• When using two canners at the same time, use

staggered burners. Do not block air to the burners.A

flame needs the right amount of air for complete

combustion.

FLAT-BOTTO M W O K PAN

• Use a cover on a canner when bringing the contents

to a boil.

• Once the contents have reached a boil on HI, use the

lowest flame possible to maintain the boil or pressure.

• Canning produces a large amount of steam. Take

precautions to prevent burns.

RO UND-BOTTO M W O K

IN SUPPO RT RING

COOKING CHART

SUGGESTIO NS FO R USING THE CHART

Use the chart on Pages 14 and 15 as a guide.The settings

you use will vary depending on the pans selected and the

starting temperature of the food.

• Woks – Either flat based or round bottom woks with

the accessory ring can be used on models without a

built-in wok burner.Round bottom woks must be used

with a support ring. Place the “F” on the accessory

ring facing to the front.

On the chart,the “Finish Setting” has been separated for

the standard and ExtraLow burners.There may or may

not be a change between the two burner settings.

• Canners and Stock Pots – Select one with a base

diameter that extends no more than 2 inches (51mm)

beyond the grate.

The ExtraLow setting can be either a cooking or a holding

setting.

Standard Size W ater Bath Canner

21 to 22 quarts (19.95 to 20.9 liters),

Raise or lower the flame setting gradually.Allow time for

the pan and the food to adjust to the new setting.

with an 11 to 12 inch base (279 to 305 mm) and

a 9 to 11 inch depth (229 to 279 mm).

Standard Size Pressure Canner

8 to 22 quarts (7.6 to 20.9 liters)), with an

8 to 11 inch base (203 to 279 mm) and

a 6^-1/2" to 12 inch depth (165 - 305 mm).

Page 16

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SECTION FOUR: USING THE COOKTOP

SURFACE BURNER COOKING CHART

Food

Start Setting

Finish Setting

Standard Burners

Finish Setting

ExtraLow® Burners

BEVERAGES

Med. – heat milk,

LO – finish heating

XLO – keep warm,

Cocoa

cover

cover*

BREADS

Med. – preheat skillet

Med. Lo to Med. –

Same as Standard

French Toast, Pancakes,

Grilled Sandwiches

cook

BUTTER

4 to 3 – allow 5 to 10

Melting

XLO – to hold

minutes to melt

CEREALS

Cornmeal, Grits,

Oatmeal

HI – cover, bring

water to a boil, add

cereal

Med. Lo to Med. –

finish cooking

according to package

directions

XLO – to hold, cover*

CHO CO LATE

Use XLO

2 to XLO – allow 10

to 15 minutes to melt

XLO – to hold*

Melting

DESSERTS

Med. Lo to Med. –

Med. Lo to Med.

Same as Standard

Candy

cook following recipe

Pudding and Pie Filling

Mix

Lo to Med.

cook according to

package directions

Same as Standard

Pudding

Med. Lo – Bring milk

to a boil

Use XLO

3 to 2 – to cook

EGGS

HI – cover, bring

water to a boil, add

eggs, cover

XLO – cook 3 to 4

minutes for soft cooked;

or 15 to 20 minutes for

hard cooked

Cooked in Shell

Fried, Scrambled

Poached

Med. to Med. HI –

melt butter, add eggs

Lo to Med. Lo

finish cooking

XLO – to hold for a

short period*

HI – bring water to

the steaming point,

add eggs

4 to 3 - finish

cooking

Same as Standard

MEAT, FISH, PO ULTRY

HI – until meat starts

Med. Lo to Med.

Same as Standard

Bacon, Sausage Patties

to sizzle

finish cooking

Braising: Swiss Steak,

Pot Roast, Stew Meat

HI – melt fat, then

brown on Med. Hi to

HI, add liquid, cover,

Use XLO

3 to 2 –

simmer until tender

Q uick Fr ying: Breakfast

Steaks

Med. Hi to HI –

preheat skillet

Med. Hi to HI –

fry quickly

Same as Standard

Fr ying: Chicken

HI – heat oil, then

brown on Med.

LO cover, finish

cooking

Deep Frying: Shrimp

HI – heat oil

Med. Hi to HI – to

maintain temperature

Pan Frying:Lamb Chops,

Thin Steaks, Hamburgers,

Link Sausage

HI – preheat skillet

Med. to Med. HI –

brown meat

4 to 3 – to hold, covered

3 to 2 – to hold, uncovered

Poaching: Chicken,

HI – Cover, bring

Use XLO

2 to 1 – to finish cooking

whole or pieces, Fish

liquids to a boil

Page 17

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SECTION FOUR: USING THE COOKTOP

SURFACE BURNER COOKING CHART

Food

Start Setting

Finish Setting

Standard Burners

Finish Setting

ExtraLow^®Burner

Sim m ering: Stewed

Chicken, Corned Beef,

Tongue, etc.

HI – cover,

bring liquid

to a boil

4 to 1 – simmer slowly

PASTAS

HI – bring water to a

boil, add pasta

Med. Hi to HI – to

maintain a rolling boil

Same as for Standard Burners

Macaroni, Noodles,

Spaghetti

PO PCO RN (use a heavy,

HI – cover, heat until

Med. to Med. Hi –

flat bottom pan)

kernels start to pop

finish popping

PRESSURE CO O KER

Med. Hi to HI – build

up pressure

Med. Lo to Med. –

maintain pressure

Same as for Standard Burners

Meat

Vegetables

HI – build up pressure

Med. Lo to Med. –

maintain pressure

RICE

HI – cover, bring

water to a boil, add

rice, cover

4 to 2 – cook according

to package directions

XLO – to hold, cover

SAUCES

Med. Hi to HI – cook

meat/vegetables,

follow recipe

2 to XLO – simmer

(2 to 3 to thicken sauce,

uncovered).

Tomato Base

White,Cream,Bernaise,

Med. Lo – melt fat,

LO to Med. Lo –

XLO – to hold, cover*

follow recipe

finish cooking

Hollandaise

Lo to Med. Lo

XLO

XLO – Lowest setting

SO UPS, STO CK

HI – cover, bring

3 to 2 – simmer

liquid to a boil

XLO – to hold, cover*

VEGETABLES

HI – cover, bring

water and vegetables

to a boil

Med. Lo to Med. –

cook 10 to 30 minutes,

or until tender

XLO – to hold, cover

Fresh

Frozen

HI – cover, bring

water and vegetables

to a boil

Med. Lo to Med. –

cook according to

package directions

Same as for Standard Burners

Deep Frying

In Pouch

Saute

HI – heat oil

Med. to Med. Hi –

maintain frying

temperature

HI – cover, bring

water and vegetables

to a boil

LO to Med. Lo –

cook according to

package directions

HI – heat oil or melt

butter, add vegetables

Med. Lo to Med. –

cook to desired

doneness

Stir Fry

HI – heat oil, add

Med. Hi to HI –

Same as for Standard Burners

vegetables

finish cooking

* We recommend that these foods be stirred occasionally.

Page 18

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SECTION FOUR: USING THE COOKTOP

Using the Grill

A VENTILATING HO O D of adequate cubic-feet-per-minute capacity vented to the outside of the house is

recommended for installation ABO VE THE RANGE AND GRILL. For most kitchens with a wall mounted

hood, a certified hood is recommended. The hood must be installed according to installation instructions

furnished with the hood and local building code requirements.

THE GRILL

(Available on some models)

AUTO MATIC

REIGNITIO N

GRILL

The elect ronic ignit er aut o-

m atically sparks the burner to

light. DO NO T TO UCH any

burner while the igniters are

sparking.

When cooking food on the grill you

will achieve the same flavor as meat

cooked on an outdoor barbecue.

This flavor is actually created by the

fats and juices that are brought to the

surface of the food and caramelized

by the intense heat fromthe stainless

steel radiant.

BURNER EFFICIENCY

AND FLAME

CHARACTERISTICS

Control Knob

Most types of foods, steaks, chops,

patties, poultry pieces, etc., cook

somewhat faster on the gas grill with

its constant regulated heat than on

an ordinary charcoal grill.

CONTROL KNOB

The burner control has an infinite

number of heat settings, and there

are no fixed positions on the control

knob between HI and LO. To turn

the burner on, press the control

knob and rotate it counterclockwise

to the LITE position.

The burner flame should be blue in

color and stable with no yellow tips,

excessive noise or lifting. It should

burn completely along both sides of

the burner tube.

Your new Thermador Professional^®

grill is equipped with an aluminized

steel U-shaped tube burner typical of

those used in restaurants. Automatic

ignition is used to eliminate the

continuouspilotsfoundonrestaurant

grills. The grill burner is rated at

18,000 BTU/HR.

An improper gas-air mixture may

cause either a yellow tipped flame or

burner flutter. Have the flame

adjusted by a technician. Foreign

particles in the gas line may cause an

orange flame during initial use. This

will disappear with use.

Adjust the knob to the desired heat

setting.

If the flame is uneven, flutters, makes

excessive noise or lifts, check to see

if the BURNER ports are clogged. If

the ports are clogged, use a wire, a

straightened paper clip or needle to

clear the ports. If the condition

persists, contact a service agency for

adjustment.

NO TE: When used with pro-

pane gas, a slight pop or flash

may occur at the burner ports

a few seconds after the burner

has been turned off. This usu-

ally occurs after the burner has

been on awhile. This is normal.

Page 19

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SECTION FOUR: USING THE COOKTOP

Disassem bly/Assem bly of the Grill

Follow the steps below to disassemble the compo-

nents in the grill box.

CAUTION:

A. Remove the grill grate, stainless steel radiant and

burner from the grill box.

•

Use extrem e care when placing the grill

com ponents into the grill com partm ent.

Avoid contacting the ceram ic igniter which

could break preventing operation of the

grill.

B. Remove the aluminum rectangular drip pan inside

the grill box as shown below.

C. Install the heat deflector into slots of front panel of

grill box.

The grill m ust be assem bled as shown. The

drip tray heat shields m ust be in place, and

the burner m ust be properly positioned

relative to the gas supply. Incorrect assem bly

ofthe grill m ay result in unsafe or hazardous

conditions during operation.

D. Insert the end of the burner into the slots at the

back of the grill box. Insert the tab on front of the

burner into slot in the heat deflector.

E. The stainless steel radiant lies on two (2) studs on

each end of the grill can.

•

Do not leave the grill unattended while in

use.

F. Place the grill grate, with raised food containment

rail oriented towards the grill box rear.

Do not use charcoal briquettes or coals of

any kind.

G. To reassemble the grill, follow these instructions in

reverse order.

Exploded Views and Side View of Grill

Grill

Grate

Stainless

Steel Radiant

U-shaped

burner

Heat

Deflector

Grill Box

Drip Pan

Burner Placement in slots in back of grill

Page 20

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SECTION FOUR: USING THE COOKTOP

USING THE GRILL

GRILLING SUGGESTIONS

CO O KING O N THE GRILL

◆ Trim any excess fat from the meat before cooking. Cut slits in

• The burner should light within

approximately 5 seconds.

the remaining fat around the edges at 2" (51 mm) intervals.

◆ Brush on basting sauce toward the end of cooking.

• Preheat grill for 10 to 15 minutes

minimum. The hot grill sears the

food, sealing in the juices. The

longer the preheat, the faster the

meat browns and the darker the

grill marks.

◆ Use a spatula or tongs instead of a fork to turn the meat. A fork

punctures the meat and lets the juices run out.

◆ Add seasoning or salt after grilling.

• Grilling requires high heat for

searing and proper browning.

Most foods are cooked at the

higher heat settings for most of

the cooking time.However,when

grilling large pieces of meat or

poultry, it may be necessary to

turn the heat to a lower setting

after the initial browning. This

cooks the food through without

burning the outside.

◆ The grill grate has side and rear rails designed to make it easier

to turn with a spatula.

◆ After the juices begin to bubble to the surface, turn the meat

only once.This helps keep the juices in the meat.

◆ Some pieces of meat and poultry cook faster than others. Move

those pieces to the cooler area of the grill until the rest have

finished.

◆ The doneness of meat is affected by the thickness of the cut.

• Foods cooked for a long time or

basted with a sugary marinade

many need a lower heat setting

near the end of the cooking time.

Chefs say it is impossible to have a rare doneness with a thin cut.

◆ Do not leave the grill unattended while cooking.

• After grilling and the food has

been removed, turn the knob to

HI and burn off any excess grease

which has accumulated on the

stainless steel radiant.

HANDLING EXCESSIVE FLARE-UPS

◆ The intense heat needed for grilling may also cause flare-ups due

to grease dripping on the stainless steel radiant.

• Use a brass wire brush, dipped in

hot water,to loosen food particles

from the grate.

◆ If flare-ups occur,use a long handled spatula to move the food to

another area of the grill.

◆ Should flare-ups become excessive, remove the food from the

• When the grill has cooled, clean

the drip tray, radiant, heat

deflector and compartment.Wipe

the U-shaped burner with a damp

cloth.

grill and turn off the burner.

◆ Excessive flames occur when cooking meat with extra fat, i.e.

30% ground beef, untrimmed steaks, lamb chops, etc.

◆ Be cautious when turning meat over.

◆ It is important that grilling be supervised at all times.

Page 21

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SECTION FOUR: USING THE COOKTOP

GRILL COOKING CHART

Food

Weight or

Thickness

Control

Setting

Total Suggested Special Instructions

Cooking Tim e

and Tips

MEATS

Beef

Hamburgers

1/2 to 3/4 inch

(13 mm to 19 mm)

Medium

High

14 to 18 minutes

12 to 15 minutes

Grill, turning once when

Juices rise to the surface.

Do not leave hamburgers

unattended since a flare

up can occur quickly.

Steaks

Rib, Club,

Tenderloin,

Porterhouse,

T-Bone,

Sirloin

Rare

(140ºF)

1" (25 mm)

1-1/2" (38 mm)

High

10 to 14 minutes

13 to 18 minutes

Remove excess fat from

edge. Slash remaining fat

at 2-inch (51 mm) intervals.

Grill, turning once.

Medium

(160º F)

1" (25 mm)

1-1/2" (38 mm)

Medium to

High

14 to 22 minutes

18 to 27 minutes

Well-Done

(170º F)

1" (25 mm)

1-1/2" (38 mm)

Medium

22 to 32 minutes

27 to 37 minutes

Lam b

Chops &

Steaks

Rare

1" (25 mm)

1-1/2" (38 mm)

High

12 to 15 minutes

14 to 18 minutes

Remove excess fat from

edge. Slash remaining fat

at 2-inch (51 mm) intervals.

Grill, turning once.

(140ºF)

Medium

(160ºF)

1" (25 mm)

1-1/2" (38 mm)

Medium to

High

15 to 20 minutes

18 to 25 minutes

Well-Done

1" (25 mm)

Medium

20 to 30 minutes

(170ºF)

Pork

Chops

1/2" (13 mm)

1" (25 mm)

Medium

20 to 40 minutes

35 to 60 minutes

Remove excess fat from

edge. Slash remaining fat

at 2-inch (51 mm) intervals.

Grill, turning once.

Cook well done.

Ribs

Medium

45 to 60 minutes

Grill, turning occasionally.

During last few minutes

brush with barbecue sauce,

turn several times.

Chart continued, please see next page

Page 22

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SECTION FOUR: USING THE COOKTOP

GRILL COOKING CHART

Food

Weight or

Thickness

Control

Setting

Total Suggested Special Instructions

Cooking Tim e

and Tips

MEATS

Pork

Ham Steaks

(precooked)

Remove excess fat from

edge. Slash remaining fat at

2-inch (51 mm) intervals.

Grill, turning once.

1/2 inch

High

4 to 8 minutes

5 to 10 minutes

Hot Dogs

Medium

Slit skin. Grill, turning once.

PO ULTRY

Chicken

Broiler/Flyer

Halved or

2 to 3 pounds

Low or

Medium

1 to 1-1/2 hours

40 to 60 minutes

Place skin side up. Grill,

turning 2 to 3 times.

Quartered

Breasts, bone-in

Medium

30 to 45 minutes

FISH AND

SEAFO O D

Steaks

Halibut,

Salmon,

Swordfish

Whole

3/4 to 1 inch

Medium to

High

8 to 15 minutes

20 to 30 minutes

Grill, turning once. Brush

with melted butter, margarine

or oil to keep moist.

Grill, turning once. Brush

with melted butter,

margarine or oil to

Catfish,

Rainbow

Trout

8 to 16 ounces

Medium to

High

moisten.

Page 23

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SECTION FOUR: USING THE COOKTOP

ABOUT THE GRIDDLE

(Available on some models)

DESCRIPTION

The built in griddle is made of restaurant quality aluminum

coated with titanium.This produces a surface with even

heat that is easy to clean.

The griddle has an aluminized steel tube burner that is lit

by a spark igniter.The griddle should light within 4 clicks

of the igniter.This eliminates the need for a continuous

burning pilot lighter.

The griddle plate should be washed with warm soapy

water then rinsed with clear water prior to use. The

griddle may be used without any butter,margarine or oil.

However,a very small amount may be used to flavor foods.

Any utensil, including metal ones may be used on the

griddle surface. Care should be taken so the surface is

not gouged when metal utensils are used.

A maple chopping block is available as an accessory and

purchased separately.It is sized to fit on top of the surface

when the griddle is not being used.

Slide back and lift

•The burner is rated at 15,000 BTU / HR.

CO NTRO L KNO B

Griddle Grease Tray

GRIDDLE

GRIDDLE GREASETRAY

• Push the tray under the front edge of the griddle

overhang to catch grease or food residue.

• Use a metal spatula to scrape the grease and food

particles forward from the surface into the tray.

• Clean the tray after every use. When removing the

tray, use care when tipping it so that the contents do

not spill.

Cooking on the Griddle

1. Check that the grease tray is tucked under the griddle

plate overhang.

2. Turn the knob to the cooking temperature to preheat

the griddle.

Control Knob

3. Preheat 10 to 15 minutes.

4. Add butter,margarine,oil or shortening for more flavor.

5. Add the food and cook.

• The griddle is electronically controlled with

temperatures marked on the knob from 150ºF to

500ºF.

• There are no fixed settings on the knob.

• Press and turn the knob counter-clockwise to the

temperature setting.

GRIDDLE CO O KING CHART

FO O D

SETTING

PREPARING THE GRIDDLE

Bacon, Ham, Pork Chops 350ºF to 375ºF (177ºC to 190ºC)

The griddle must be level or tilted slightly forward for

optimum performance. The griddle should have been

leveled during installation.If not,the griddle can be leveled

by removing the griddle plate and frame then adjusting

the leveling screws at the front and back of the griddle

opening.

Eggs

300ºF to 325ºF (150º C to 160ºC)

350ºF to 375ºF (177ºC to 191ºC)

400ºF to 425ºF (205ºC to 219ºC)

350ºF to 375ºF (177ºC to 191ºC)

Pancakes, French Toast

Potatoes, Hash Brown

Sandwiches, Sausage

Page 24

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SECTION FIVE: USING THE OVEN

Bake

RACK PO SITIO NS

TIPS FOR BAKE

PREHEATING THE O VEN

Many foods such as meat, poultry,

casseroles, or other long cooking

foods cook well without preheating

the oven. See your recipe for pre–

heatingrecommendation. Preheating

time depends on the temperature

setting and the number of racks in

the oven.

GETTING THE BEST

RESULTS

▲

Minimize opening the door:

Use a minute timer.

Use the interior ovenlights.

Choose the right size utensil; use

the utensil recommended in the

recipe.

Store the broiler pans outside

the ovens. An extra pan without

food, affects the browning and

cooking.

The type of pan used affects the

browning:

•

Large Electric Main O ven

Bake Rack Positions

Rack positions in the oven are numbered like an elevator. Number one position

is the lowest rack and number five is at the top.

LARGE MAIN OVEN

O ne Rack Baking

•

The Bake Mode is best for baking on one rack with rack #3 used for most

baked items. If the item is tall such as an angel food cake rack #2 may be

used. Pies are best baked on rack #2 to make certain the bottom of the

crust is done without over browning the top. When large pieces of meat

or poultry such as a prime rib of beef or a turkey is roasted, rack #2 is the

preferred rack.

▲

•

For tender, golden brown

crusts, use light non-stick/

anodized or shiny metal

utensils.

For brown crisp crusts, use

dark non-stick/anodized or

dark, dull metal utensils or

glass bakeware. These may

require lowering the bake

temperature 25˚F.

Two Rack Baking

•

Racks #2 and #5 may be used when baking on two levels. Foods such as

cookies and biscuits work well using these two racks. Casserole dishes

may also be baked using these two racks.

Three Rack Baking

•

If three rack baking is desired, the Convection Bake mode should be used.

12 INCH AUXILIARY OVEN (PDR48 Models)

BAKEW ARE

■

•

Baking on rack #3 will result in the best product. When additional height

is needed, rack #2 may be used. The use of rack #2 with pies will result

in a crisp bottom crust without over baking the top.

Type

▲

Metalbakeware (withor without

a non-stick finish), heat-proof

glass, glass-ceramic, pottery, or

other utensils suitable for the

oven.

•

If two rack baking is desired in this small oven, use racks #2 and #5. For

best results, stagger baking pans front to rear with the pan on rack #2

toward the rear and the pan on rack #5 toward the front.

■ Placem ent

▲

Suitable cookie sheets have a

small lip on one side only.

Allow at least 1" of space between the pans and the oven walls so heat can

circulate around each pan.

Large oven will hold a full

commercial baking sheet (18" x

26").

▲

Stagger baking utensils so that one is not directly above another. Allow

1-¹/2 inches above and below each pan.

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SECTION FIVE: USING THE OVEN

Convection Bake

TIPS FO R CO NVECTIO N BAKE

PREHEATING THE O VEN

RACK PO SITIO NS

LARGE MAIN O VEN

Many foods such as meat, poultry,

casseroles, or other long cooking

foods cook well without preheating

the oven. See your recipe for pre–

heatingrecommendation. Preheating

time depends on the temperature

setting and the number of racks in

the oven.

O ne Rack Baking

•When baking on one rack, best results are obtained in the bake mode

(see Bake).

•When roasting a turkey or a large piece of meat, convection bake may

be used. Rack #2 is the most appropriate rack.

Two Rack Baking

•Racks #2 and #5 are most appropriate when using the convection

bake mode. Pans should not be staggered but the baking pan on rack

#5 should be placed on rack #2 directly under the one on rack #5.

•This may be used for cakes,cookies,biscuits and other foods for which

two rack baking is desirable.

•When several casseroles , frozen pies or cakes are to be baked, use

racks #2 and #5.

•These two racks can also be used for a large oven meal.

HIGH ALTITUDE

BAKING

When baking at high altitudes, in

either BAKE or CONVECTION•

BAKE, recipes and baking times vary.

For accurate information, write the

Extension Service, Colorado State

University, Fort Collins, Colorado

80521. There may be a cost for the

bulletins. Specify the type of

information you want (example:

cakes, cookies, breads, etc.).

Three Rack Baking

•When several sheets of cookies are to be baked, bake them on racks

#1,#3,and #5. Place the baking sheets directly on top of each other on

the respective racks to allow air to flow around the baking sheets.

BAKEW ARE

Type

CO NDENSATIO N

It is normal for a certain amount of

moisture to evaporate from the food

during any cooking process. The

amount depends on the moisture

content of the food. The moisture

will condense on any surface cooler

than the inside of the oven, such as

the control panel.

•

Aluminum bakeware gives the best browning results.

Cookie sheets should have low sides; use aluminum commercial

half-sheets or professional cooking utensils.

Placem ent

•

For better browning, utensils such as cookie sheets, jelly roll pans

and rectangular baking pans should be placed crosswise on the rack

with the shorter sides on the right and the left. This allows the air

to circulate freely.

When baking on more than one rack, pans should not be staggered.

CAUTION

■ W HEN USING THE

O VEN IN ANY MO DE

Never use alum inum foil

to cover the oven racks

or to line the oven. It can

damage the oven and cause a

fire hazard if heat is trapped

under it.

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SECTION FIVE: USING THE OVEN

Setting Bake /Convection Bake

BAKE/CO NVECTIO N BAKE

These cooking modes are for baking, roasting or warming

using one, two or three racks.

OVEN CONTROL KNOBS

TO SET THE ELECTRIC O VEN

1. Se le ct BA KE o r CON VECTION • BA KE using the

Selector switch.

2. Se t Te m p e r a t u r e using the O ven Control Knob.

▲ The convection fans turn on if CO NVECTIO N BAKE

is selected.

▲ The O VEN and HEATING turns on.

▲ The HEATING light cycles off and on. The oven is

preheated when the HEATING light cycles off the first

time.

NO TE: When the oven is used for an

extendedperiodoftime at ahightemperature,

the cooling blower will turn on. This is

normal. Thiscoolingblower willalso operate

during Broil and during the Self-Cleaning

cycle. Ifthe blower is not running during

these m odes, do not use the oven. Call

a qualified appliance technician to repair the

unit.

▲ The O VEN O N light illuminates and remains on until the

O FF Selector switch is turned off or the oven control knob

is turned to the O FF position.

▲ The needle of the gauge in the center of the control panel

moves to the selected temperature. The gauge is for

reference only.

TO SET THE 12-INCH O VEN

OVEN CONTROL KNOBS

1. Se le ct BA KE using Selector switch.

2. Se t Te m p e r a t u r e using the O ven Control Knob.

▲ The O VEN O N light turns on.

▲ The HEATING light turns on.

▲ The HEATING light cycles off and on. The oven is

preheated when the HEATING light cycles off the first

time.

▲ The O VEN O N light remains on until the Selector

switch is turned off.

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SECTION FIVE: USING THE OVEN

Other Uses of Bake

SLO W CO O KING AND LO W TEMPERATURE USES O F THE O VEN

In addition to providing perfect

temperaturesfor bakingandroasting,

FO O D SAFETY

the oven can be used at low oven

temperatures to keep hot, cooked

foods at serving temperature, to

dehydrate food and to warm plates.

The United States Departm ent of Agriculture advises: DO

NOT hold foods at temperatures between 40˚F to 140˚F more than 2

hours. Cooking raw foods at below 275º F is not recommended.

Hot cooked foods can be kept at

serving temperatures. Set the oven

to bake and use the temperature

suggested on the chart.

Suggested Tem perature Chart to Keep Food Hot

FO O D

O VEN TEMPERATURE ˚F

Foods needing to be kept moist must

be covered with a lid or aluminum

foil.

Beef

Rare ............................................................................140˚ - 155˚F

Medium ......................................................................155˚ - 170˚F

Well done..................................................................170˚ - 180˚F

Bacon....................................................................................200˚ - 225˚F

Biscuits and Muffins (covered) .......................................170˚ - 185˚F

Casserole (covered) .........................................................170˚ - 200˚F

Fish and Seafood ................................................................170˚ - 200˚F

French Fried Foods ...........................................................200˚ - 225˚F

Gravy or Cream Sauces (covered) ...............................170˚ - 180˚F

Lamb and Veal Roasts ......................................................170˚ - 200˚F

Pancakes and Waffles (covered) ....................................200˚ - 225˚F

Potatoes

Baked ...................................................................................... 200˚F

Mashed (covered)....................................................170˚ - 185˚F

Pies and Pastries ............................................................................ 170˚F

Pizza (covered)............................................................................... 225˚F

Pork .....................................................................................170˚ - 200˚F

Poultry (covered) ..............................................................170˚ - 200˚F

Vegetables (covered) ........................................................170˚ - 175˚F

OVEN CONTROL KNOBS

12" ELECTRIC O VEN

LARGE ELECTRIC MAIN O VEN

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SECTION FIVE: USING THE OVEN

Setting the 12-Inch Oven to Warm

12-INCH OVEN

This feature maintains the warm environment needed for keeping cooked

foods hot.

OVEN CONTROL KNOBS

TO SET THE 12-INCH ELECTRIC O VEN FO R W ARMING

1. Preheat oven to warm . Do not turn on the Oven Control Knob.

2. Place the hot food in sm all oven. Close door.The ideal

temperature for keeping the food warm will be maintained until the

Selector Switch is turned off.

3. Do not open the oven door unnecessarily. Opening the door

will reduce the temperature of the oven.

CAUTION

FOOD SAFETY CONCERN

FOOD POISONING POSSIBLE

Do not use the Warming Oven for cooking food. The warming oven

temperature is not hot enough to cook foods at safe temperatures.

Setting the 12-Inch Oven to Proof

12-INCH OVEN

OVEN CONTROL KNOBS

The proof feature maintains the warm, non-drafty environment needed for

proofing yeast leavened products.

TO SET THE 12-INCH ELECTRIC O VEN FO R PRO O FING

1. Place dough in dish in the sm all oven. Close the door.

2. Select PRO O F using Selector Switch. Do not turn on Oven

Control Knob.

Proofingtime maybe decreasedwhen

using the large oven at the same time

you are proofing. Check bread

product earlyto avoidover-proofing.

If you are using the large oven for

extended periods of time we

recommend, for optimum results,

that youcomplete the proofingbefore

using the large oven.

▲ The ideal temperature for proofing will be maintained until the

Selector Switch is turned off.

▲ The O VEN O N light and the oven interior lights turn on.

▲ The HEATING light will not turn on in the proofing mode.

3. Set a m inute tim er for the minimum proof time.

▲ Do not open the oven door unnecessarily. Opening the

door will lower the temperature of the air in the oven and

lengthen the proofing time.

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SECTION FIVE: USING THE OVEN

Baking Chart

Control

Total

Special

Pan

Size

Tem perature

Setting

Suggested

Cooking Tim e

Instructions

and Tips

Food

12"x15"

Cookie Sheet

375°

350°

325°

8 to 12 minutes

25 to 35 minutes

30 to 40 minutes

60 to 75 minutes

20 to 25 minutes

10 to 15 minutes

Follow recipe

instructions

Layer Cakes

Sheet Cakes

8" or 9" Round

9"x13" Pan

Follow recipe

instructions

Follow recipe

instructions

Bundt™ Cakes 12 Cup

Follow recipe

instructions

Brownies

or Bar Cookies

9"x9" Pan

Follow recipe

instructions

Biscuits

12"x15"

Cookie Sheet

425° or

Package

Follow recipe or

package directions

Directions

Quick Bread

Muffins

8"x4" Loaf Pan

350°

55 to 70 minutes

14 to 19 minutes

Follow recipe or

package directions

12 cup Muffin Pan

425°

Follow recipe or

package directions

Fruit Pies

9" Diameter

9"x9" Pan

425°

400°

425°

400°

35 to 45 minutes

25 to 30 minutes

12 to 18 minutes

Follow recipe

instructions

Fruit Cobblers

Follow recipe

instructions

Yeast Bread,

Loaves

8"x4" Loaf Pan

9"x13" Pan

Follow recipe

instructions

Dinner Rolls

Follow recipe

instructions

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SECTION FIVE: USING THE OVEN

Broil/Convection Broil

RACK PO SITIO NS

BROIL

Before turning on the oven, place the rack in the desired position. After

preheating the broiler, center the broil pan directly under the broil element.

TIPS FO R BRO IL

PREHEATING THE

BRO ILER

Electric O ven

#5 Use this rack position when broiling beef steaks, ground meat patties, ham

steak and lamb chops 1 inch or less in thickness. Also, use when top

browning foods.

It is recom m ended that you

preheat the broilelem ent before

starting to cook. Preheat until the

dial reaches broil.

#4 Use this rack position when broiling meat 1-1/8 inches or more in

thickness, fish, poultry, pork chops, ham steaks 1 inch or more in

thickness.

GETTING THE

BEST RESULTS

#3 Use this rack when broiling chicken halves.

UTENSILS

▲ Be sure to defrost food before

broiling.

▲ The chrome and porcelain enamel two-piece broil pan and grid is included

with the range. DO NOT cover the slotted grid (top) with aluminum foil.

▲ Leave the door closed during

▲ Use metalor glass-ceramicbakeware whentopbrowningcasseroles, main

broiling.

dishes, or bread.

▲ Steaks should be at least 1" thick

▲ DO NOT use heat-proof glass or pottery. This type of glassware cannot

if rare meat is desired.

withstand the intense heat of the broil element.

▲ The two-piece aluminum broiler pan is designed the be used in the 12"

▲ Turn foods over only once, after

half the total cooking time. It is

not necessary to turn very thin

foods (ham slices, fillets of fish,

etc.). Liver slices must be turned

over regardless of thickness.

Auxiliary Oven in the PDR48 Ranges.

BRO ILING USING A REGULAR MEAT THERMO METER

For accurately determining the degree of doneness for a thick steak or chop

(at least 1-1/2 inches thick), use a regular meat thermometer. Insert the point

of the thermometer into the side of the meat to the center of the steak or

chop.

▲ Use a minute timer. Set it for the

minimumtime to checkthe food.

For rare steaks, cook the first side to 90˚F. For medium or well done steaks,

cook the first side to 100˚F. Turn and cook the second side to desired internal

temperature.

▲ Convection broil is preferred

with 2-inch thick chops and

steaks.

Sm all Electric Oven (Models PDR48)

Foods may be broiled on racks #3, 4 or 5 depending upon the type and

thickness of the food. Rack #5 may be used for top browning of foods.

▲ Convection broil is best for

broiling chicken halves.

NO TE:

It is impossible to use the oven and the broiler simultaneously.

When one is on, the other one cannot be turned on.

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SECTION FIVE: USING THE OVEN

Setting Broil or Convection Broil for Electric Oven

BRO IL - Electric O ven

Only the upper electric element heats in the BROIL

NO TE: Successful broiling requires constant ex-

posure to high, intense heat .

mode.

Place rack in recommended position on Page 24. Before

placing food in the oven for broiling, preheat the broiler

element until the dial reaches “Broil.”

To Set the Oven to Broil or Convection Broil

1. Place oven rack in desired position.

2. Set Selector Switch to Broil.

3. Set O ven Control Knob to BRO IL or CO NVECTIO N

BRO IL setting.

4. KEEP DO O R CLO SED throughout broil cycle.

▲ Your Professional^®Range comes with a large two-piece broil

pan. The slotted grid allows drippings to flow into the lower

pan,away from the intense heat of the broil element,minimizing

spattering and smoking.

▲ The PDR48 Models have a small two-piece aluminum broiler

pan. It is to be used in the small auxiliary oven.

Oven Heating Light

This light turns on when the oven heats and cycles off

when the set temperature has been reached.The cycling

continues as long as a BROIL mode is set.

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SECTION FIVE: USING THE OVEN

Broiling and Roasting Chart

All meats are placed on the broiler pan included with the range.

Food Item

Rack

Num ber Mode

O ven

Control

Tem perature

Setting

Approxim ate

Cooking

Tim e

Special

Instructions

and Tips

Beef

Ground Beef

Patties 1/2" thick

Broil

15 to 20 min

20 to 25 min

Broil until no

pink in center

T-Bone Steak

Flank Steak

Broil

Time depends on

rareness of steak

Broil

12 to 20 minutes Rare to Medium

rare is best

Eye of Round

Roast

Conv

Bake

325°

20 to 25 min/lb

Small roasts take

more minutes per

pound

Pork

Loin Roast

Conv

Bake

325°

20 to 25 min/lb

Cook until juices

are clear

Poultry

Boneless, Skinless

Chicken Breasts

Broil

20 to 25 min

25 to 35 min

30 to 45 min

Cook until juices

are clear

Chicken Thighs

Cook until juices

are clear

Half Chickens

Broil or

Turn with tongs

Conv Broil

Roast Chicken

Turkey

Conv

Bake

350° min

75 to 90 min

Roast with breast

side down to keep

breast moist.

Conv

Bake

325° min

20 to 25 min/lb

Roast Unstuffed

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SECTION SIX : CARE AND MAINTENANCE

Self-Cleaning the Oven

LO CK

LARGE ELECTRIC MAIN

O VEN

When the CLEAN cycle starts, the LO CK light turns on, and the automatic

door lock cycle begins. Check the door when the LOCK light comes on to

confirm that it is locked. You can stop the clean cycle by selecting the O FF

position. The lock light will turn off only after the oven has cooled below 550˚F,

and the automatic door lock has completed its cycle to the open position.

The self-cleaning mode of your new

range featurespyrolyticself-cleaning.

When set to the CLEAN mode, the

ovenreachesahightemperature that

burns off the food soil.

Make certain that the oven door is locked at the beginning of the self-

cleaning cycle.

When the oven is set for CLEAN,

only the cooktop burners (four or

six) may be used. The 12-inch oven

(ModelPDR48only), the griddle and/

or the grill cannot be used.

BEFO RE SELF CLEANING THE O VEN

✓

Rem ove all utensils.

✓ Be sure the light bulbs

and glass covers are in

place.

It is com m on to see sm oke and/

or flam es during the CLEAN

cycle, depending on the content and

amount of soil remaining in the oven.

If a flame persists, turn off the oven

and allow it to cool before opening

the door to wipe up the excessive

food soil.

✓

Rem ove Racks.

✓ Clean t he oven fr ont

fram e and outer door

edges. W ipe up large

spillovers and grease.

✓ Turn on the ventilator

hood above the range and

leave it on until after the

oven has com pleted the

self-clean cycle.

Wipe out puddles of grease and any

loose soil that can be easily removed.

At the end of the CLEAN cycle,

some gray ash or burned residue

may remain inside the oven. This is

a mineral deposit that does not burn

or melt. The amount of ash depends

on how heavily soiled the oven was

before it was cleaned. It is easily

removed, when the oven is cold,

using a damp paper towel, sponge, or

cloth.

Remove any soil that is outside the

door seal area. This appliance is

designed to clean the oven interior

and that portion of the door that is

inside the oven. The outer edges of

the door and the oven cavity are not

in the cleaning zone. Wipe this area

clean BEFO RE SETTING THE

O VEN TO SELF-CLEAN.

NOTE: Fo r t he fir st Se lf-

Cleaning cycle, rem ove sm all

anim als and birds from the

kit ch e n a n d su r r o u n d in g

areas.O pen a nearby window

for additional ventilation.

Wipe off any smoke residue that

remains on the front frame with

Formula 409^®or Fantastik^®. If stain

remains, use a mild liquid cleanser.

The amount ofsmoke stainisdirectly

related to the amount of food soil left

inthe ovenat the time ofself-cleaning.

Clean the oven often.

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SECTION SIX : CARE AND MAINTENANCE

SELF CLEA N IN G TH E OVEN

To Set Self-Clean for the Large Main Self-Cleaning O ven

OVEN CONTROL KNOBS

1. Select CLEAN using the Selector switch.

2. Set Oven Control Knob to CLEAN.

▲ Cooling Blower turns on.

▲ O VEN O N light and HEATING light turn on.

▲ LOCK light turns on.

▲ The door closing process takes approximately 60 seconds to

complete, at which time the door becomes locked. Check to

m ake certain the door is locked.

AT THE END O F THE CLEAN CYCLE

The Clean cycle takes 4 to 5 hours to complete. The blower and the O VEN

O N light and the CLEAN light turn off when the cycle is finished. Do not turn

the selector switch or the oven control knob to the OFF position until the

LOCK light goes off.

1. Select O FF using the Selector Switch.

CAUTION

The interior of the oven will

still be at baking temperatures

when the LO CK light turns off

and the oven door can be

opened.

▲ The door latch will open automatically when the oven is below

550˚F and the automatic Door lock completes its 60 second

cycle to the OPEN position.

2. Turn O ven Control Knob to O FF position.

CLEANING HINTS

1. The porcelain enamel finish is acid resistant, but not acid proof. Acidic

foods, such as citrus juices, tomatoes, rhubarb, vinegar, alcohol or milk,

should be wiped up and not allowed to bake onto the porcelain during the

next use.

2. Rem ove the oven racks. See Racks, on Range Cleaning Chart, Page 42.

3. The heating elem ents in the oven do not require cleaning; the

elements burn themselves clean when the oven is in use. Both elements

are permanently connected. It is not necessary to clean the broiler shield

above the broil element.

4. Use caution when cleaning the the 12-inch auxiliary oven in the PDR48

range. Use hot sudsy water; rinse and dry thoroughly.

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SECTION SIX : CARE AND MAINTENANCE

RA N GE CLEA N IN G

CAUTION

BRAND NAMES

W HEN CLEANING THIS

Avoid cleaning any part of

the range while it's hot.

The use of brand names is intended

only to indicate a type of cleaner.

This does not constitute an

endorsement. The omission of any

brand name cleaner does not imply

its adequacy or inadequacy. Many

products are regional in distribution

and canbe found inthe localmarkets.

RANGE:

1. Use the mildest cleaning procedure that

will do the job efficiently and effectively. Some cleaners of the same type

are harsher than others. Try on a small area first.

2. Always rub metal finishes in the direction of the polish lines for maximum

effectiveness and to avoid marring the surface.

3. Use only clean soft cloths, sponges, paper towels, fibrous brushes, plastic,

non-metal or steel wool soap pads for cleaning and scouring, as

recommended on the chart.

It is imperative that all products be

used in strict accordance with

instructions on the package.

4. Any part of this appliance can be cleaned with hot sudsy water. When

rinsing is required, rinse thoroughly.

The following chart gives directions

for cleaning this range:

5. Always wipe dry immediately to avoid water marks.

COOKTOP CLEANING CHART

Cooktop Part / Material

Suggested Cleaners

Im portant Rem inders

• Acidic and sugar-laden spills

deteriorate the stainless steel.

Remove soil immediately.

Burner Base and Cap

and SpillTray/

Stainless Steel

• Hot sudsy water; rinse and dry

thoroughly.

Burner

Base

• Mild Abrasive Cleansers: Bon

Ami^®,Ajax^®, Comet^®.

Liquid cleaners: Kleen King^®.

• Do not scratch or gouge the

port openings of burner cap.

• Stiff nylon bristle tooth brush to

clean port openings.

• Reassemble as shown.Make sure

that the burner cap is seated on

the base.

Burner

Cap

Star™ Burner

Com ponents

• Hot sudsy water; rinse and dry

immediately.

• Do not soak knobs.

Control Knobs /Plastic

Bezels /Chrome

Please see Guide to Knob

Identification and Location

on Page 11.

• Do not force knobs onto

wrong valve shaft.

Continued

➟

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SECTION SIX : CARE AND MAINTENANCE

COOKTOP CLEANING CHART

Cooktop Part / Material

Suggested Cleaners

Im portant Rem inders

• Stainless steel resists most

food stains and pit marks

providing the surface is kept

clean and protected.

Exterior Finish /Back Panel

Stainless Steel

• Nonabrasive Cleaners:Hot water

and detergent, ammonia, Fan-

tastic^®, Formula 409^®. Rinse and

dry immediately.

• Cleaner Polish: Stainless Steel

Magic^®to protect the finish from

staining and pitting; enhances

appearance.

• Never allow food stains or salt

to remain on stainless steel for

any length of time.

• Rub lightly in the direction of

polish lines.

• Hard water spots: Household

vinegar.

• Chlorine

chlorine

• Mild Abrasive Cleaners: Siege

Stainless Steel and Aluminum

Cleaner, Kleen King^®Stainless

Steel liquid cleaner.

compounds in some cleaners

are corrosive to stainless steel.

Check ingredients on label.

• Heat discoloration: Cameo^®,

Barkeepers Friend^®, Zud^®.

Grates:/Porcelain Enamel on

Cast Iron

• Nonabrasive cleaners: Hot water

and detergent, Fantastic^®,

Formula 409^®. Rinse and dry

immediately.

• The grates are heavy; use care

when lifting. Place on a

protected surface.

• Blisters/ crazing/ chips are

common due to the extreme

temperatures on grate fingers

and rapid temperature

changes.

• Mild abrasive cleaners: Bon Ami^®

and Soft Scrub^®.

• Abrasive cleaners for stubborn

stains: soap-filled steel wool pad.

• Acidic and sugar-laden spills

deteriorate the enamel.

Remove soil immediately.

• Abrasive cleaners, used too

vigorously or too often can

eventually mar the enamel.

Griddle Grease Tray/

Titanium Coated Aluminum

• Clean the grease tray after each

use.

• Empty grease tray after each

use.

• May be placed in dishwasher.

• Remove tray after grease has

cooled. Be careful not to fill it

so full that tipping to remove

it spills the grease.

• Wash in detergent and hot water;

rinse and dry.

Slide back and lift

• Stubborn soil: Soft Scrub^®

Page 37

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SECTION SIX : CARE AND MAINTENANCE

COOKTOP CLEANING CHART, continued

Cooktop Part / Material

Suggested Cleaners

Im portant Rem inders

• Never flood a hot griddle with

cold water. This can warp or

crack the aluminum plate.

• Remove drip tray and discard

grease into a grease resistant

container for disposal.Wash drip

tray in warm soapy water or

place in dishwasher. Wipe griddle

surface with warm soapy water

then rinse with warm water.

Wipe dry with a soft cloth.

Griddle /Titanium surfaced

• Do not clean any part of the

griddle in a self-cleaning oven.

• If food particles stick to the

griddle plate, remove with a mild

abrasive cleaner such as Soft

Scrub^®.

Grill Box /Stainless Steel

• Non-abrasive Cleaners: Hot

water and detergent, ammonia,

Fantastic^®, Formula 409^®. Rinse

and dry immediately.

• Do not clean any part of the

grill assembly in a self-cleaning

oven.

Grill

• Abrasive cleaners, used too

vigorously or too often, will

eventually scratch the steel.

Radiant,

Heat Grill

• Mild Abrasive Cleaners: Bon

Ami^®, Soft Scrub^®.

• Abrasive cleaners for stubborn

stains:soap-filled steel wool pad,

Kleen King^®Stainless Steel liquid

cleaner.

• When disassembling, cleaning

and reassembling the grill,avoid

contact with the spark igniter.

Burner,

Grill

Deflector,

Heat Grill

Note: To reach the grill box, remove the grate, stainless steel

radiant, U-shaped burner, heat shield and drip pan.

Note: To disassemble or reassemble the grill box, see Page 20.

Electrode,

Spark

Grill Can

Assembly

Grease Catch Tray

Continued

➟

Page 38

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SECTION SIX : CARE AND MAINTENANCE

COOKTOP CLEANING CHART, continued

Cooktop Part / Material

Suggested Cleaners

Im portant Rem inders

Grill Drip Pan / Stainless Steel

• Hot sudsy water; rinse and dry

thoroughly.

• Do not clean in a self-cleaning

oven.

• After grease removal, drip pan

may be put into dishwasher.

• While the grate is hot (but the

flame is off), dip a brass grill

brush in hot water and scrub

the grate. The steam created

from the hot water and the

abrasive action of the brush

helps loosen the hard to

remove soil.

Grill Grate /Porcelain

Enamel on Cast Iron

• The grate is heavy; use care

when lifting. Place on a

protected surface.

• Blisters, crazing and chips are

common due to the extreme

temperatures and rapid temp-

erature changes.

• Use a cotton swab dampened

with water, Formula 409^®or

Fantastic^®.

Igniters/Ceramic

• Do not use sharp tool to

scrape the igniter. It is fragile;

if it is damaged the grill cannot

be lit.

Surface SpillTrays/

Stainless Steel

• Hot sudsy water; rinse and dry

thoroughly.

• Acidic and sugar-laden spills

deteriorate the stainless steel.

Remove soil immediately.

• Formula 409^®or Fantastic^®.

Wipe spray off immediately or

apply to a paper towel first and

then wipe spill.

• Abrasive cleaners, used too

vigorously or too often, can

eventually mar the stainless

steel.

• Mild Abrasive Cleansers:

Cameo^®, Zud^®, Barkeepers

Friend^®. Liquid cleaners: Kleen

King^®, Siege Stainless Steel and

Aluminum Cleaner. Apply with

care.

• Hot sudsy water; rinse and dry

thoroughly.

• The over-spray from liquid

cleaners may leave an outline

shadow. If allowed to dry, it

may leave a permanent

outline.

Trim Strips

• Formula 409^®or Fantastic^®.

W ipe spray off im m ediately

or apply to a paper towel

first and then wipe soil.

(Located between stainless

steel spill trays; they join the

spill trays.)

Page 39

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SECTION SIX : CARE AND MAINTENANCE

OVEN CLEA N IN G CH A RT

Part/Material/Soil Condition

Cleaning Products/Directions

DO NO T CLEAN IN SELF-CLEANING O VEN

To loosen cooked on food, sprinkle empty hot grid with powdered laundry

detergent or squirt with liquid detergent and cover with wet paper towels. Allow

to stand.

O VEN

Broil Pan Grid

Chrome Plated

Hot sudsy water.

Aluminum (12" oven)

•

Wash, rinse thoroughly, and dry.

Cleaners: Soft Scrub^®.

•

Apply with a damp sponge or cloth according to manufacturer’s directions.

Rinse and wipe dry.

Powdered Cleanser: Bon-ami^®, Comet^®, Ajax^®.

•

Apply with a damp sponge or cloth according to manufacturer’s directions. Rub

lightly, it may scratch the finish. Rinse thoroughly and wipe dry.

Soap-filled fiber or steel wool pads: S.O.S^®, Brillo^®.

•

Dampen pad, rub lightly, it may scratch the finish. Rinse thoroughly and wipe

dry.

Broil Pan Bottom

Porcelain Enamel

See instructions for Cavity porcelain enam el. See instructions, above for

broil pan grid.

Aluminum (12" oven)

Porcelain enamel is acid resistant, but not acid proof. Acid foods such as citrus

juices, tomatoes, rhubarb, vinegar, alcohol or milk, should be wiped up and not

allowed to bake onto the porcelain during the next use. Over a period of time, the

porcelain may craze (get fine hairlike lines).

Cavity

Porcelain Enamel on Steel

See Self-Cleaning instructions, Pages 33 and 34.

Large Main O ven

NO TE: Due to the high temperatures used for self-cleaning, the oven may develop

fine hairlike lines or surface roughness. This is a common condition and does

not affect either the cooking or the cleaning performance of the oven.

Hot sudsy water.

12" O ven

•

Wash, rinse thoroughly, and dry.

Mild Cleaners: Bon-ami^®, ammonia, or ammonia and water, Soft Scrub^®.

•

Apply to a damp sponge or cloth. Rub lightly. Rinse thoroughly. Dry.

If food has burned onto the oven and is difficult to remove, the spots can be

soaked with a cloth saturated with household ammonia. Close the door and

allow it to soak for an hour or two, or until the food soil can be easily removed

with a damp soapy cloth or mild abrasive. A solution of about 3 tablespoons

of household ammonia in a half cup of water may be placed in the warm oven

over night. This will loosen hardened residue and spillage so that it may be easily

wiped up. The ammonia solution may be added to warm water for a thorough

wiping of the oven.

Continued

➟

Page 40

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SECTION SIX : CARE AND MAINTENANCE

RA N GE CLEA N IN G CH A RT

Part/Material/Soil Condition

Cleaning Products/Directions

Front Fram e

See Cooktop, Back Panel, Page 37.

Stainless Steel

O ven Racks

Racks m ay be cleaned in the oven during the clean cycle, however, they

will lose their shiny finish and change to a dark, m etallic gray.

Chrome Plated

Hot sudsy water.

•

Wash, rinse thoroughly, and dry.

Cleaners: Soft Scrub^®.

•

Apply with a damp sponge or cloth according to manufacturer’s directions. Rinse

and wipe dry.

Powdered Cleanser: Bon-ami^®, Comet^®, Ajax^®.

•

Apply with a damp sponge or cloth according to manufacturer’s directions. Rub

lightly. Rinse thoroughly and wipe dry.

Soap filled fiber or steel wool pads: S.O.S^®, Brillo^®.

Dampen pad, rinse thoroughly, and dry.

•

Harsh Cleaners: Easy Off ^®Oven Cleaner, Dow^®Oven Cleaner.

NO TE:Some commercialoven cleanerscause darkeningand discoloration. Test the

cleaner on a small part of the rack and check for discoloration before cleaning

the entire rack.

•

Apply a generous coating. Allow to stand for 10 to 15 minutes. Rinse thoroughly

and wipe dry.

If the racks do not slide easily after being cleaned, dampen a paper towel with a small

amount of cooking oil and rub it lightly over the side rails.

DO O R

Use care to keep cleaners and water away from the door vents. If water

or cleaners spill into the vents, water m ay streak the glass inside.

Exterior, Fram e, Handle, Heat

Deflector

See Cooktop, Back Panel, Stainless Steel, Page 37.

Stainless Steel

Interior

See O ven Cavity, Page 40.

Porcelain Enamel

Seal

General Kitchen Cleaners: Formula 409^®, Fantastik^®.

Door Gasket

•

Spray on and blot dry with a cloth. Do not rub. Do not move, remove or damage

mesh.

Page 41

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SECTION SIX : CARE AND MAINTENANCE

DO-IT-YOURSELF MA IN TEN A N CE

OVEN LIGHT BULB REPLACEMENT

Replace only with a 5-watt, halogen appliance light bulb. DO NOT USE a

standard household light bulb in any oven.

CAUTION:

Before replacing the light bulb,

be certain the O ven Light

Switch is in the off position.

Let bulb and cover cool com-

pletely before touching. If the

light bulb glass com es loose

from the base, turn the

power to the oven O FF at

the circuit breaker panel,

before attem pting to re-

m ove the bulb base from

the socket.

TO REPLACE THE LIGHT BULB:

1. Turn oven light switch to the off position. Let bulb and cover cool

completely.

2. Remove the light cover.

3. Remove the burned-out bulb. Replace it with a 5-watt halogen

appliance light bulb only. Don't touch bulb with greasy fingers.

Follow bulb m anufacturer's instructions.

4. Replace cover. Turn circuit back on, if need be. (See Caution.)

PO W ER FAILURE

In the event of a power failure, only the standard burners

can be lighted manually. It is necessary to light each

standard burner individually.

way around the burner cap before adjusting the flame to

the desired height.

The two ExtraLow^®burners on the far left side, cannot be

used during a power failure. Be sure to turn them O FF

if a power failure occurs, as they will not turn back on until

bothcontrolknobsare turned O FF and thenturned back

on again. See “What to do if you Smell Gas”, inside front

cover.

If the cooktop is being used when the power failure

occurs, turn all of the burner control knobs to the O FF

position. Then, the standard burners can be lighted by

holding a match at the ports and turning the control knob

to the HI position. Wait until the flame is burning all the

INTERMITTENT O R CO NSTANT IGNITER SPARKING

Intermittent or constant sparking of the sealed gas surface burners can result from a number of preventable

conditions. Eliminate these conditions as indicated in the chart.

SYMPTO M

CAUSE

REMEDY

Intermittent sparking

• Improper fit of burner cap onto

burner base.

•

Align burner cap properly

on burner base.

• Ceramic igniter is wet or dirty.

• Burner ports are clogged.

•

Carefully dry or clean igniter.

Clean ports on flame spreader

with a wire, a needle or

straightened paper clip.

Constant Sparking

• Range is not properly grounded.

•

Refer to Installation Instructions.

Have a qualified electrician

ground the range properly.

• Electrical power supply is

incorrectly polarized.

Refer to Installation Instructions.

Have a qualified electrician

ground the range properly.

Page 42

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SECTION SEVEN : BEFORE CALLING FOR SERVICE

BEFORE CA LLIN G FOR SERVICE

Before calling for Service, check the following to avoid unnecessary

service charges.

SERVICE INFO RMATIO N

For handy reference, copy the infor-

mation below from the data rating

plate. Keep your invoice for War-

ranty validation.

Be sure to check these item s first:

Is there a power outage in the area?

Model Number

Is the household fuse blown or the circuit breaker tripped?

Is the range disconnected from the electrical supply?

Serial Number

IF THE BURNERS DO NO T IGNITE

Date of Purchase

•

Are the burner caps properly aligned and seated in the burner base?

Are the burner ports clogged?

Dealer’s Name

Dealer’s Phone Number

Service Center's Name

Service Center’s Phone Number

Is a fuse blown or is the circuit breaker tripped?

Is the manual shut-off valve closed, preventing the flow of gas?

DATA RATING PLATE

The data rating plate shows the model and serial number of your range. It is

located behind the toe kick at the bottom of the range. To access the rating

plate, remove the two toe kick attachment screws, then carefully remove the

toe kick panel.

Also, enter this information on

the Product Registration Form in-

cluded with this product, then mail it

to the indicated address.

For all models, the data rating plate is found on the component tray behind the

toe kick panel.

CAUTION:

Before removing the toe kick panel, disconnect the range from the

electrical power supply. Reinstall the toe kick panel before reconnecting

the range to the power supply and operating the range.

PDR Data Rating Plate Location

Page 43

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WA RRA N TY

FULL ONEYEAR W ARRANTY

4. Repairs due to other than normal home use.

5. Service labor during limited warranty period.

Covers one year from the date of installation or date of

occupancy for a new previously unoccupied dwelling,

Save your dated receipt or other evidence of the

installation/occupancy date.

6. Travel fees and associated charges incurred when the

product is installed in a location with limited or

restricted access, (i.e., airplane flights, ferry charges,

isolated geographic regions).

Therm ador^®W ill Pay For :

All repair labor and replacement parts found to be

defective due to materials and workmanship.

Warranty applies to appliances used in residential

application: it does not cover their use in commercial

installations.

Service must be provided byaFactoryAuthorized Service

Agency during normal working hours.

This warranty is for products purchased and retained in

the 50 states of the U.S.A., the District of Columbia and

Canada. 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.

For aService Agencynearest you,please call800/735-4328.

THERMADO R^®W ILL NO T PAY FO R:

1. Service byanunauthorizedagency. Damage or repairs

due to service by an unauthorized agency or use of

unauthorized parts.

The warranty applies even if you should move.

THERMADO R DO ES NO T ASSUME ANY

RESPO NSIBILITY FO R INCIDENTAL O R

CONSEQUENTIAL DAMAGES. Some states do not

allow the exclusion or limitation of incidental or

consequential damages, so the above limitation or

exclusion may not apply to you. This warranty gives you

specific legal rights and you may also have other rights

which may vary from state to state or province to

province.

2. Service visits to:

•

Teach you how to use the appliance.

Correct the installation. You are responsible for

providing electrical wiring and other connecting

facilities.

•

Reset circuit breakers or replace home fuses.

3. Damage caused from accident, alteration, misuse,

abuse, improper installation or installation not in

accordance with local electrical codes or plumbing

codes, or improper storage of the appliance.

Page 44

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Notes

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Specifications are for planning purposes only. Refer to installation instructions and consult your countertop supplier

prior to making counter opening. Consult with a heating and ventilating engineer for your specific ventilation

requirements. For the most detailed information, refer to installation instructions accompanying product or write

Thermador indicating model number.

We reserve the right to change specifications or design without notice. Some models are certified for use in Canada.

Thermador is not responsible for products which are transported from the United States for use in Canada. Check

with your local Canadian distributor or dealer.

For the most up to date critical installation dimensions by fax, use your fax handset and call 702/833-3600. Use code

#8030.

A P P R O V E D

5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328

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