Thermador Range PGR30 User Manual

CARE AND USE MANUAL

For Thermador Professional^®All Gas Ranges

Models

PGR30

PGR36

PGR48

LE MANUEL DE SOIN ET D’UTILISATION

EN ENGLAIS AVEC ADVERTISSEMENTS EN FRANÇAIS

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INTRODUCTION

TABLE OF CONTENTS

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, Gas convection, self-

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

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

Care and Use Manual Conventions ............2 cleaning oven with broil capability.

Section One: General Safety Instructions

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

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

GAS TYPE VERIFICATION

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. Models come from the factory

certified for use with natural gas or with propane (LP)

gas. Make certain your range and gas type are the

same. Refer to the product rating label which can be

located as indicated on Page 42.

Section Two: Before You Begin

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

Section Three: Description

Model & Parts Identification – PGR484GG...........8

Model & Parts Identification – PGR366 ................9

Model & Parts Identification – PGR304 ..............10

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

CAUTION:

▲

When connecting the unit to propane gas,

make certain the propane gas tank is equipped

with its own high-pressure regulator in addition

to the pressure regulator supplied with the

range. The maximum gas pressure to this

appliancemustnotexceed14.0incheswater

column (34.9 millibars) from the propane gas

tank to the pressure regulator.

Section Four: Using the Cooktop

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

IMPORTANT

All ranges must be installed with a backguard.

The PGR 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 informa-

tion.

Section Five: Using the Oven

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

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

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

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

Baking Chart ....................................................29

Broil ..................................................................30

Setting Broil and Convection Broil ..................31

Broiling and Roasting Chart.............................32

Section Six: Care and Maintenance

Self-Cleaning the Oven............................ 33 – 34

Range Cleaning Chart.............................. 35 – 40

Section Seven: Before Calling For Service

Do-It-Yourself Maintenance .............................41

Before Calling For Service. ..............................42

Data Rating Plate .............................................42

Warranty...........................................................43

Page 1

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INTRODUCTION: 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 42 of this manual. The charts on the following pages

summarize the various range models and identify the features of each range.

PGR Ranges, featuring a Gas Cooking Surface

with Self-Cleaning Gas Ovens with Gas Broiler.

All Gas PGR304..................... All Gas, 30" wide Range with Four Gas

Cooktop Burners and self-cleaning Gas Oven

All Gas PGR364GD................ All Gas, 36" wide Range with Four

Gas Cooktop Burners, Griddle and self-cleaning Gas Oven

All Gas PGR364GL ................ All Gas, 36" wide Range with Four

Gas Cooktop Burners, Grill and self-cleaning Gas Oven

All Gas PGR366..................... All Gas, 36" wide Range with Six Gas

Cooktop Burners and self-cleaning Gas Oven

All Gas PGR486GD................ All Gas, 48" wide Range with Six

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

and one auxiliary oven.

All Gas PGR486GL ................ All Gas, 48" wide Range with Six

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

and one auxiliary oven.

All Gas PGR484GG................ All Gas, 48" wide Range with Four Gas

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

and one auxiliary oven.

Page 2

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SECTION ONE: GENERAL SAFETY INSTRUCTIONS

SAFETY

GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

PLEASE READ CAREFULLY

FOR PERSONAL SAFETY,

THIS APPLIANCE MUST BE

CONNECTED TO A

PROPERLY GROUNDED

AND

POLARIZED ELECTRICAL

POWER SUPPLY.

CAUTION

Gas Models:

PGR304

120 volts, 60 Hz.,

10 Amp electrical circuit required.

Accessible parts may

become hot when the grill

is in use. Young children

must be kept away.

Gas Models:

PGR364GD, PGR364GL,

PGR366

120 volts, 60 Hz.,

See Installation Instructions for electrical requirements and

grounding instructions.

10 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.

Gas Models:

PGR486GD, PGR486GL,

PGR484GG

120 volts, 60 Hz.,

10 Amp electrical circuit required.

CAUTION - ALL MODELS

IN CASE OF AN ELECTRICAL FAILURE

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

electrical power to operate the electronic igniters on the cooktop

burners, turn OFF the gas control knob and wait 5 minutes 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.

TESTED IN ACCORDANCE

WITH:

Checkyourlocalbuildingcodes

forthepropermethodofinstalla-

tion.Intheabsenceoflocalcodes,

thisunitshouldbeinstalledinac-

cordancewiththeNationalFuel

Gas Code No. Z223.1 Current

IssueandtheNationalElectrical

CodeANSI/NFPANo.70Current

IssueortheCan-B149Installation

CodesforGasBurningAppliances

and C22.1 Canadian Electrical

CodePart1.

ALWAYS DISCONNECT THE

ELECTRICAL PLUG FROM THE

WALL RECEPTACLE BEFORE

SERVICING THIS UNIT.

• ANSI Z21.1 current issue for

Household Gas Appliances

• UL858 current Edition for

Household Gas Ranges

It is recommended that a

dedicated circuit servicing this

appliance be provided.

• CAN/CSA-22.2 No. 61-M89

for Household Cooking

Ranges

Theuseofgascookingappliances

results in the production of heat

and moisture.

• CAN/CGA 1.1-M81 Domes-

tic Gas Ranges

SAVE THESE INSTRUCTIONS

Page 3

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SECTION ONE: GENERAL SAFETY INSTRUCTIONS

PRECAUTIONS

SAFETY PRACTICES TO AVOID

PERSONAL INJURY

When properly cared for, your

new Thermador PROFESSIONAL^®

Range has been designed to be a

safe,reliableappliance.However,

use extreme care when using this

restaurant caliber range as this

typeofapplianceprovidesintense

heatandcanincreasetheaccident

potential. When using kitchen

time to dissipate. Wait at least 5

minutes before using the range.

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 part

oftheapplianceunlessspecifically

recommended in this manual. All

otherservicingshouldbereferred

to a qualified technician.

Children should not be left alone

or unattended in an area where

appliancesareinuse.Theyshould

never be allowed to sit or stand

on any part of the appliance.

For personal safety, wear proper

apparel. Loose fitting garments

or hanging sleeves should never

be worn while using this

appliance.Somesyntheticfabrics

are highly flammable and should

not be worn while cooking.

appliances,

basic

safety

precautions must be followed,

including the following:

Read this Care and Use Manual

carefully before using your new

range to reduce the risk of fire,

electrical shock, or injury to

persons.

CAUTION: Donotstoreitems

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.

Do not use aluminum 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

obstruction of the flow of

combustion and ventilation air.

Foil is an excellent heat insulator

and heat will be trapped beneath

it. This will upset the cooking

performanceandcandamagethe

finish of the oven or the cooktop.

Insure proper installation and

servicing. Follow the installation

instructions provided with this

product. Havetherangeinstalled

and grounded by a qualified

technician.

Neveruseanypartofthecooktop

or oven for storage. Flammable

materialscancatchfireandplastic

items may melt or ignite.

Havetheinstallershowyouwhere

the gas supply shut-off valve is

located so that you know how

and where to turn off the gas to

the range.

Donothangarticlesfromanypart

oftheapplianceorplaceanything

against the oven. Some fabrics

arequiteflammableandmaycatch

on fire.

If you smell gas, your installer has

notdoneaproperjobofchecking

for leaks. If the connections are

notperfectlytight, youcanhavea

small leak and therefore a faint

gas smell. Finding a gas leak is

not a “do-it-yourself” procedure.

Some leaks can only be found

with the burner control in the ON

positionandthismustbedoneby

aqualifiedservicetechnician.See

Inside Front Cover regarding gas

leaks.

WARNING

If the range is near a window, be

certain the curtains do not blow

overornearthe cooktopburners;

they could catch on fire.

TOREDUCETHERISK

OF TIPPING OF THE

APPLIANCE,ITMUST

BE SECURED BY A

P R O P E R L Y

DO NOT USE WATER ON

GREASE FIRES. Turn appliance

off and smother fire with baking

soda or use a dry chemical or

foam-type extinguisher.

INSTALLED ANTI-TIP

DEVICE. VERIFY THAT THE

ANTI-TIP DEVICE IS EN-

GAGED PER INSTALLATION

IN–STRUCTIONS. (NOTE:

DEVICE

REQUIRED ON ALL 30" AND

36" RANGES)

Never let clothing, potholders, or

other flammable materials come

in contact with or too close to any

element, burner or burner grate

until it has cooled. Fabric may

igniteandresultinpersonalinjury.

ANTI-TIP

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

Page 4

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SECTION ONE: GENERAL SAFETY INSTRUCTIONS

PRECAUTIONS

WARNING: The appliance

is for cooking. 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.

Use caution to insure that drafts like

those from forced air vents or fans do

not blow flammable material toward

the flames or push the flames so that

they extend beyond the edges of the

pot.

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.

Always use utensils that have flat

bottoms, large enough to cover

theburner. Theuseofundersized

utensilscouldexposeaportionof

theflameandmayresultinignition

of clothing.

Clean the cooktop with caution.

Avoid steam burns; do not use a

wet sponge or cloth to clean the

cooktop while it is hot. Some

cleaners produce noxious fumes

if applied to a hot surface. Follow

directionsprovidedbythecleaner

manufacturer.

When using the cooktop: DO

NOT TOUCH THE BURNER

GRATES OR THE IMMEDIATE

SURROUNDING AREA. Areas

adjacent to the burners may

become hot enough to cause

burns.

To minimize burns, ignition of

flammable materials and

unintentional spillovers, position

handlesofutensilsinwardsothey

donotextendoveradjacentwork

areas, cooking areas, or the edge

of the cooktop.

Never leave the cooktop

unattended when using high

flame settings. Boil overs cause

smokingandgreasyspilloversthat

may ignite. More importantly, if

the burner flames are smothered,

unburned gas will escape into the

room. See Inside Front Cover

regarding gas leaks.

Be sure all cooktop controls are

turned off and the cooktop is cool

before using any type of aerosol

cleaneronoraroundthecooktop.

The chemical that produces the

spraying action could, in the

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 NOT

TOUCH THE INFRARED

BURNERS, THE INTERIOR

SURFACES OF THE OVEN OR

DO NOT use pots or pans on the

grill section.

Only certain types of glass, heat-

proof glass-ceramic, ceramic,

earthenware, or other glazed

utensils are suitable for cooktop

use.Thistypeofutensilmaybreak

with sudden temperature

changes. Use only on low or

medium heat settings according

to the utensil manufacturer’s

directions.

Do not use the grill for cooking

excessively fatty meats or

products which promote flare-

ups.

THE

EXTERIOR

AREA

IMMEDIATELY SURROUND-

ING THE DOOR. Interior oven

surfaces become hot enough to

cause burns. The heat deflector,

whichdeflectsheatawayfromthe

cooktop and the trim on the top

and sides of the oven door, will

also be hot when the oven is in

use.

The optional cutting board

accessory must be removed

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.

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 infrared

burner.

During cooking, set the burner

control so that the flame heats

only the bottom of the pan and

does not extend beyond the

bottom of the pan.

For proper lighting and

performanceoftheburners,keep

the igniter ports clean. It is

necessary to clean these when

there is a boil over or when the

burnerdoesnotlighteventhough

the electronic igniters click. See

Page 38.

Use care when opening the oven

door; let hot air or steam escape

before removing or replacing

foods.

Avoid using high flame setting

withapanlargerthanthegrateor

with one that spans more than

one burner, such as a griddle, for

prolonged periods of time. This

canresultinpoorcombustionthat

generates harmful by-products.

Before self-cleaning the oven,

removethebroilerpan,ovenracks

andanyotherutensils,andexcess

spillage.

Page 5

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SECTION ONE: GENERAL SAFETY INSTRUCTIONS

PRECAUTIONS

Do not clean, rub, damage, move

or remove the door gasket. It is

essential for a good seal during

bakingandwhileself-cleaningthe

oven.

cians must disconnect the power

supply before servicing this unit.

California Proposition 65

Warning: The burning of gas

cooking fuel and the elimination

of soil during self-cleaning

generatesomeby-productswhich

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,

alwaysoperatethisunitaccording

to the instructions contained in

this booklet and provide good

ventilation to the room when

cooking with gas, during and

immediatelyafterself-cleaningthe

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

commercialovencleanersoroven

liner protective coatings of any

kind in or around the large self-

cleaning oven.

Clean the ventilator hood and

filters above the range frequently

so grease from cooking vapors

does not accumulate on them.

DO NOT obstruct the flow of

combustion or ventilation air.

• In case of fire or when intention-

ally “flaming” liquor or other spir-

its on the cooktop, follow hood

manufacturer’s instructions.

For safety reasons and to avoid

equipment damage, never sit,

stand, or lean on the oven door.

Service should only be done by

authorized Technicans. Techni-

BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU HAVE THESE ITEMS:

DESCRIPTION

PGR

304

PGR

366

PGR

484 GG

PGR

486 GD

PGR

486 GL

364 GD 364 GL

Oven Racks Large Oven

Oven Racks 12-inch Oven

Two-Piece Broil Pan

Star Burner Caps

Burner Grates

2‡

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 Using Your Range for the First Time

Remove all packaging materials

and temporary labels from oven

and cooktop.

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

2. Record the Model and Serial number on Page

42. See "Data Rating Plate." These may be

used for any future contacts with your servicer or

the factory. Enter this information on the Prod-

uct Registration Card included with this product

then mail it to the indicated address.

3. Optional Accessories. Grill Cover, Chopping

Board, Griddle Cover, Wok Support Ring and

other accessories are available from your

ThermadorDealer.ContacttheThermadorParts

Department toll-free at 800/735-4327 for more

information.

Large Gas Main and Oven Rack Positions

CAUTION

4. Position the racks correctly in the oven.

The correct rack position depends on the recipe

and the cooking mode. The rack positions are

numbered from the bottom of the oven, like an

elevator. Rack position 3 is the most frequently

used position. Place rack(s) in the proper posi-

tion before turning on the oven.

Aluminum foil should never be used to cover

the oven racks or to line the oven. It may

cause damage to the oven. Do not remove

the infrared burner in the gas oven.

Insert the racks as follows:

BEFORE BAKING OR BROILING, the oven and

broiler should be turned on to burn off the manufac-

turing oils. Turn the oven on to 450°F (230°C) for 20

to 30 minutes; then turn the broiler to "Broil" for

same length of time. You may wish to turn on the

ventilator above your range during this time.

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

position towards the rear of the oven. Slip it

into the oven so the rack slides are between

the rack and the rack guides.

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

into the oven so that the safety stops clear

the rack 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 40 in Section 6: Care and

Maintenance before cleaning the oven racks.

Page 7

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SECTION THREE: DESCRIPTION

Model and Parts Identification

GasModelPGR484GG-ShownHasagrill,agriddleandfourburners,twoExtraLow®andtwostandard.

ModelPGR486GD–Hasagriddleandsixburners,twoExtraLow®andfourstandard.

ModelPGR486GL–Hasagrillandsixburners,twoExtraLow®andfourstandard.

Key for PGR48 Models

1. 22" High Shelf Backguard,

12" Low Back, or Island Trim

(Backguard ordered sepa-

rately)

2. Burner Grates & Burners

3. Grill

4. Griddle

5. Control Knobs, ExtraLow^®

Burners (2)

6. Control Knobs, Standard

Burners (4)

7. Oven Controls, Temperature

Indicator

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.

Gas Oven Interior

14. Oven Interior Lights

15. Broil Element

16. Oven Thermostat

17. Rack Guides

18. Oven Rack

(3 included, not shown)

19. Bake Element (hidden)

20. Convection Fan Cover

Page 8

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SECTION THREE: DESCRIPTION

GasModelPGR366-Shown

ModelPGR364GD–Hasacentergriddleandfourburners,twoExtraLow®andtwostandard.

ModelPGR364GL–Hasacentergrillandfourburners,twoExtraLow®andtwostandard.

Key for PGR Models

1. 22" High Shelf Backguard,

12" Low Back or 4" Island Trim

(Backguard ordered separately)

2. Burner Grates & Burners

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

4. Control Knobs, Standard Burners (4)

5. Oven Control Knob

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 venti-

lation, do NOT remove

range feet.

Gas Oven Interior,

Please see Page 8

Page 9

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SECTION THREE: DESCRIPTION

Model and Parts Identification

Gas Model PGR304 - Shown

Key for PGR304 Models

1. 9" Low Back

(Island Trim and High Shelf ordered

separately)

2. Burner Grates & Burners

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

4. Control Knobs, Standard Burners (2)

5. Oven Control Knob

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 venti-

lation, do NOT remove

range feet.

Gas Oven Interior,

Please see Page 8

Page 10

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SECTION THREE: DESCRIPTION

Guide to Knob Identification and Location

Locate each knob type by

the corresponding number

PGR30 MODEL

PGR304ZS

on the diagrams. Actual

knobs are not numbered.

1. Simmer Knob

OFF HI-LO-XLO

2. Standard Knob

PGR36 MODELS

PGR366ZS

OFF HI LO

3. Grill Knob

OFF-LITE-HI-LO

4. Griddle Knob

OFF 150 200 250 300

350 400 450 500

PGR364GDZS

5. Auxiliary Oven Knob

OFF 150200 250300

350400 450500

Broil

PGR364GLZS

6. Main Oven Knob

OFF 150200 250300

350400 450500

Broil Clean

PGR48 MODELS

PGR484GGZS

PGR484GDZS

PGR484GLZS

Page 11

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SECTION FOUR: USING THE COOKTOP

USING THE COOKTOP

SEALED BURNERS

CONTROL KNOBS

BTU Output for Standard Burners

• HI is equivalentto15,000 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 Output for ExtraLow^®Burners

• HI is equivalent to15,000 BTU/HR.

• LO is equivalent to3,000 BTU/HR.

• XLO is equivalent to370 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.

OPERATION OF 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

ELECTRONIC

SINGLE POINT

IGNITION

Operation of the ExtraLow

Burners

• XLO, the very lowest setting,

is achieved by cycling the flame

ON for approximately 8

seconds and OFF for 52

seconds of each minute.

• 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.

• 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.

heat, bring food to a rolling

boil. Stir well, then cover the

pan and lower the heat to a

setting just below LO.

Burner

• Check periodically to see if the

control knob should be turned

to another setting.

Base

• 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.

• 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

Components

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 42, “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

designations, shown in the

drawing, are for reference only.

Numbers do not actually

appear on the knob. The

number indicates the position

of the flame setting as

represented on the cooking

chart, pages 17 and 18, with #4

being hotter than #1.

• It is normal not to see simmer

bubbles immediately after the

food has been stirred.

• 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

AUTOMATIC RE-IGNITION

POWER FAILURE

FLAME HEIGHT

• 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.

• Never extend the flame

beyond the base of the pan.

• Use a low or medium flame for

pan materials that conduct the

heat slowly, such as porcelain

coated steel or glass-ceramic.

• In the event of a power failure,

only the standard burners

and grill can be manually lit.

It is necessary to light each one

individually.

If any one or more burners or grill

blow out, the electronic igniter

automatically sparks to re-light

the flame. Do not touch the

burners when the igniters are

sparking.

• If the cooktop is being used

when the power failure occurs,

turn all knobs to the OFF

position.

IMPORTANT:

• 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

FLAME DESCRIPTION

associated

with

gas

combustion and ignition. This

is a normal condition.

Dark Blue

Secondary

Cone

• 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.

Light Blue

• Neither ExtraLow burner can

be used during a power failure.

Be sure to turn them off.

• 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

Flame Color

• The griddle cannot be used

during a power failure.

• 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.

• If you smell gas, refer to safety

precautions listed inside the

front cover.

WARNING

▲

• With propane (LP) gas, slight

yellow tips on the primary cone

are normal.

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.

• 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 PRECAUTIONS:

➤ 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

BASE DIAMETER

damage your pan and the cooking

surface.

• 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-BOTTOM WOK 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.

ROUND-BOTTOM WOK

IN SUPPORT RING

COOKING CHART

SUGGESTIONS FOR USING THE CHART

Use the chart on Pages 17 and 18 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. The porcelain-

coated cast iron wok support ring must be

purchased separately.

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 Water 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,

cover

LO – finish heating

XLO – keep warm,

cover*

Cocoa

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

HI – cover, bring

water to a boil, add

cereal

Med. LO to Med.. –

finish cooking

according to package

directions

XLO– to hold, cover*

Cornmeal, Grits,

Oatmeal

CHOCOLATE

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. LoO – Bring milk

to a boil

Use XLO

3 to 2 – to cook

EGGS

HI – cover, bring

water to a boil, add

eggs, cover

Use XLO

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, POULTRY

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

Quick Frying: Breakfast

Steaks

Med. HI to HI –

preheat skillet

Med. Hi to HI –

fry quickly

Same as Standard

Frying: 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,

whole or pieces, Fish

HI – Cover, bring

liquids to a boil

Use XLO

2 to 1 – to finish cooking

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

Simmering: 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

POPCORN (use a heavy,

HI – cover, heat until

Med. HI to HI –

flat bottom pan)

kernels start to pop

finish popping

PRESSURE COOKER

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,

follow recipe

LO to Med. LO –

finish cooking

XLO – to hold, cover*

Hollandaise

LO to Med. LO

XLO

XLO – Lowest setting

SOUPS, STOCK

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

vegetables

Med. HI to HI –

finish cooking

Same as for Standard Burners

* We recommend that these foods be stirred occasionally.

Page 18

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SECTION FOUR: USING THE COOKTOP

Using the Grill

A VENTILATING HOOD of adequate cubic-feet-per-minute capacity vented to the outside of the

house is recommended for installation ABOVE 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)

AUTOMATIC

REIGNITION

GRILL

The electronic igniter auto-

matically sparks the burner to

light.DONOTTOUCHanyburner

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

thefatsandjuicesthatarebrought

to the surface of the food and

caramelized by the intense heat

from the stainless steel radiant.

BURNER EFFICIENCY AND

FLAME CHARACTERISTICS

Control Knob

Most types of foods, steaks,

chops, patties, poultry pieces,

etc., cooksomewhatfasteronthe

gasgrillwithitsconstantregulated

heat than on an ordinary charcoal

grill.

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.

CONTROL KNOB

The burner control has an infinite

numberofheatsettings,andthere

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. Adjust the knob to the

desired heat setting.

An improper gas-air mixture may

causeeitherayellowtippedflame

or burner flutter. Have the flame

adjusted by a technician. Foreign

particlesinthegaslinemaycause

anorangeflameduringinitialuse.

This will disappear with use.

Your

new

Thermador

Professional^®grillisequippedwith

analuminizedsteelU-shapedtube

burner typical of those used in

restaurants. Automatic ignition is

used to eliminate the continuous

pilots found on restaurant grills.

The grill burner is rated at 18,000

BTU/HR.

If the flame is uneven, flutters,

makes excessive noise or lifts,

check to see if the BURNER ports

are clogged. If the ports are

NOTE: Whenusedwithpro-

pane gas, a slight pop or

flashmayoccurattheburner

ports a few seconds after

the burner has been turned

off. This usually occurs after

the burner has been on

awhile. This is normal.

clogged, use

wire,

straightenedpapercliporneedle

to clear the ports. If the condition

persists, contact a service agency

for adjustment.

Page 19

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SECTION FOUR: USING THE COOKTOP

Disassembly/Assembly of the Grill

Follow the steps below to disassemble the

components in the grill box.

CAUTION:

A. Remove the grill grate, stainless steel radiant and

burner from the grill box.

• Use extreme care when placing the grill

components into the grill compartment.

Avoid contacting the ceramic igniter which

could break preventing operation of the

grill.

B. Remove the heat deflector from the slots on the

front panel of the grill box.

C. Remove the rectangular drip pan inside the grill

box as shown below.

• The grill must be assembled as shown. The

drip tray heat shields must be in place, and

the burner must be properly positioned

relative to the gas supply. Incorrect

assembly of the grill may result in unsafe or

hazardous conditions during operation.

Re-assembly

A. Replace the drip pan and heat deflector.

B. 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.

• The grill radiant must be in place for proper

operation of the grill.

C. 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.

D. Place the grill grate, with raised food contain-

ment rail oriented towards the grill box rear.

• Do not use charcoal briquettes or coals of

any kind.

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

COOKING ON THE GRILL

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

in the remaining fat around the edges at 2" (51 mm) inter-

vals.

• The burner should light within

approximately 5 seconds.

• 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.

◆ Brush on basting sauce toward the end of cooking.

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

a thin 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.

◆ Do not leave the grill unattended while cooking.

HANDLING EXCESSIVE FLARE-UPS

• 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.

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

ups due to grease dripping on the stainless steel radiant.

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

• Use a brass wire brush, dipped

in hot water, to loosen food

particles from the grate.

food to another area of the grill.

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

the grill and turn off the burner.

• When the grill has cooled,

clean the drip tray, radiant,

◆ Excessive flames occur when cooking meat with extra fat,

heat

deflector

and

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

compartment. Wipe the U-

shaped burner with a damp

cloth.

◆ 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 Time

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

Lamb

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

(170ºF)

1" (25 mm)

Medium

20 to 30 minutes

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 Time

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.

POULTRY

Chicken

Broiler/Flyer

Halved or

Quartered

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.

Breasts, bone-in

Medium

30 to 45 minutes

FISH AND

SEAFOOD

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)

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.

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 light.

Slide back and lift

A maple chopping block and stainless steel cover

are available as accessories and purchased

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

the griddle is not being used.

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

Griddle Grease Tray

CONTROL KNOB

GRIDDLE

GRIDDLE GREASE TRAY

• Push the tray under the front edge of the griddle

overhang to catch grease or food residue.

• Any utensil may be used on the griddle surface.

Care should be taken so the surface is not gouged

when utensils are used.

• 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.

• The griddle is electronically controlled with

temperatures marked on the knob from 150ºF to

500ºF.

5. Add the food and cook.

• There are no fixed settings on the knob.

• Press and turn the knob counter-clockwise to the

temperature setting.

PREPARING THE GRIDDLE

GRIDDLE COOKING CHART

The griddle must be level or tilted slightly forward

for optimum performance. During installation, the

installer is responsible for leveling the product.

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.

FOOD

SETTING

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

Eggs 300ºF to 325ºF (150º C to 160ºC)

Pancakes, French Toast 350ºF to 375ºF (177ºC to 191ºC)

Potatoes, Hash Brown

Sandwiches, Sausage

400ºF to 425ºF (205ºC to 219ºC)

350ºF to 375ºF (177ºC to 191ºC)

Page 24

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SECTION FIVE: USING THE COOKTOP

Bake

TIPS FOR BAKE

RACK POSITIONS

PREHEATING THE OVEN

Preheat the oven before cooking

any foods, including large pieces

ofmeatorpoultry. Seeyourrecipe

for preheating recommendation.

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 oven

lights.

Large Gas Main Oven with Rack Level Position

▲

Choose the right size utensil;

usetheutensilrecommended

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:

• For tender, golden brown

crusts, uselightnon-stick/

anodized or shiny metal

utensils.

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

One 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

largepiecesofmeatorpoultrysuchasaprimeribofbeeforaturkey

is roasted, rack #2 is the preferred rack.

• For brown crisp crusts, use

dark non-stick/anodized

ordark,dullmetalutensils

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.

BAKEWARE

■

▲

Type

12 INCH AUXILIARY OVEN (PGR48 Models)

Metal bakeware (with or

without a non-stick finish),

heat-proof glass, glass-

ceramic, pottery, or other

utensils suitable for the oven.

Suitable cookie sheets have a

small lip on one side only.

Heavy sheets or those with

morethanonesidemayaffect

the baking time.

•

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.

•

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.

▲

■ Placement

▲

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

commercialbakingsheet(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 COOKTOP

Convection Bake

TIPS FOR CONVECTION BAKE

PREHEATING THE OVEN

RACK POSITIONS

LARGE MAIN OVEN

Preheat the oven before cooking

any foods, including large pieces

ofmeatorpoultry. Seeyourrecipe

for preheating recommendation.

Preheating time depends on the

temperature setting and the

number of racks in the oven.

One 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

HIGH ALTITUDE

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.

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.

CONDENSATION

Itisnormalforacertainamountof

moisture to evaporate from the

foodduringanycookingprocess.

The amount depends on the

moisturecontentofthefood. The

BAKEWARE

Type

•

Aluminum bakeware gives the best browning results.

moisture will condense on any

surface cooler than the inside of

the oven, such as the control

panel.

•

Cookiesheetsshouldhavelowsides;usealuminumcommercial

half-sheets or professional cooking utensils.

Placement

•

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

pansandrectangularbakingpansshouldbeplacedcrosswise

ontherackwiththeshortersidesontherightandtheleft. This

allows the air to circulate freely.

CAUTION

■ WHEN USING THE

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

staggered.

OVEN IN ANY MODE

Never use aluminum 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 COOKTOP

Setting Bake / Convection Bake

TO SET THE GAS OVEN

BAKE/CONVECTION BAKE

These cooking modes are for baking,

roasting or warming using one, two or

three racks.

1. Select BAKE or CONVECTION•BAKE using the

Selector switch.

2. Set Temperature using the Oven Control Knob.

▲ If using CONVECTION BAKE, set the the oven

control knob 25º below temperature suggested in

recipe.

▲ The convection fan turns on six minutes after the

oven is turned on, if CONVECTION BAKE is

selected.

OVEN CONTROL KNOBS

▲ The OVEN and HEATING lights turn on.

▲ Thetemperatureindicatorwillstarttorotatetoward

the temperature setting.

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

preheated when the HEATING light cycles off the

first time.

▲ The temperature indicator will reflect the

temperature setting.

NOTE: When the oven is turned on, the

coolingblower willturnonautomatically.

This is normal. When the oven is turned

off, the cooling blower remains on until

the oven temperature cools to 325º. The

cooling blower will also operate during

Broil and during the Self-Cleaning cycle.

If the blower is not running during

thesemodes, donotusetheoven. Call

a qualified appliance technician to repair

the unit.

▲ The needle of the temperature indicator will move

to the new selected temperature if the temperature

setting is increased or decreased. The gauge is for

reference only.

▲ TheOVENONlightilluminatesandremainsonuntil

the OFF Selector switch is turned off or the oven

control knob is turned to the OFF position.

▲ As the oven cools down, the temperature indicator

will start to decline, reflecting the actual oven

temperature.

TO SET THE 12-INCH OVEN

OVEN CONTROL KNOBS

1. Select BAKE using Selector switch.

2. Set Temperature using the Oven Control Knob.

▲ The OVEN ON 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 OVEN ON light remains on until the Selector

switch is turned off.

NOTE: Temperature indicator is for the main oven only.

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SECTION FIVE: USING THE COOKTOP

Other Uses of Bake

SLOW COOKING AND LOW TEMPERATURE USES OF THE OVEN

In addition to providing perfect

temperatures for baking and

roasting, the oven can be used at

low oven temperatures to keep

hot, cooked foods at serving

temperature, to dehydrate food

and to warm plates.

FOOD SAFETY

The United States Department of Agriculture advises: DO

NOTholdfoodsattemperaturesbetween40˚Fto140˚Fmorethan2

hours.Cookingrawfoodsatbelow275ºFisnotrecommended.

Hot cooked foods can be kept at

serving temperatures. Set the

oven to bake and use the

temperature suggested on the

chart.

Suggested Temperature Chart to Keep Food Hot

FOOD

OVEN TEMPERATURE ˚F

Beef

For best results, preheat the oven

to the desired temperature.

Rare .................................................................... 150˚F

Medium .................................................... 150˚ - 175˚F

Well done ................................................. 175˚ - 200˚F

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

Biscuits and Muffins (covered) ......................... 175˚ - 185˚F

Casserole (covered).......................................... 175˚ - 200˚F

Fish and Seafood ............................................. 175˚ - 200˚F

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

Gravy or Cream Sauces (covered).............................. 175˚F

Lamb and Veal Roasts...................................... 175˚ - 200˚F

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

Potatoes

Foods needing to be kept moist

must be covered with a lid or

aluminum foil.

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

Mashed (covered)............................................... 175˚F

Pies and Pastries ........................................................ 175˚F

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

Pork ................................................................. 175˚ - 200˚F

Poultry (covered) .............................................. 175˚ - 200˚F

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

OVEN CONTROL KNOBS

12" GAS OVEN

LARGE GAS MAIN OVEN

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SECTION FIVE: USING THE COOKTOP

Baking Chart

Control

Total

Special

Pan

Size

Temperature

Setting

Suggested

Cooking Time

Instructions

and Tips

Food

12"x15"

375°

350°

8 to 12 minutes

25 to 35 minutes

30 to 40 minutes

Follow recipe

instructions

Cookie Sheet

Layer Cakes

Sheet Cakes

8" or 9" Round

9"x13" Pan

Follow recipe

instructions

Follow recipe

instructions

Bundt™ Cakes

12 Cup

325°

60 to 75 minutes

Follow recipe

instructions

Brownies

9"x9" Pan

325°

20 to 25 minutes

10 to 15 minutes

Follow recipe

instructions

or Bar Cookies

Biscuits

12"x15"

Cookie Sheet

425° or

Follow recipe or

package directions

Package

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

RACK POSITIONS

BROIL

Before turning on the oven, place the rack and broil pan in the desired

position. After preheating the broiler, center the broil pan directly

under the infrared burners.

TIPS FOR BROIL

PREHEATING THE BROILER

Gas Oven

It is recommended that you

preheat the broil element

beforestartingtocook. Preheat

until the temperature indicator

reaches broil.

#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.

#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 (remove skin).

▲ Besuretodefrostfoodbefore

UTENSILS

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.

▲ Preheat broil pan.

▲ Door may be ajar or closed

▲ Usemetalorglass-ceramicbakewarewhentopbrowningcasseroles,

during broiling.

main dishes, or bread.

▲ Steaks should be at least 1"

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

thick if rare meat is desired.

cannot withstand the intense heat of the broil element.

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

▲ Turn foods over only once,

after half the total cooking

time. It is not necessary to

turn very thin foods (ham

slices,filletsoffish,etc.). Liver

slices must be turned over

regardless of thickness.

12" Auxiliary Oven in the PGR48 Ranges.

BROILING USING A REGULAR MEAT THERMOMETER

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 minimum time to check

the 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.

▲ Center foods directly under

the infrared burners for best

browning.

Small Gas Oven (Models PGR48)

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.

▲ Toavoidburningchickenskin,

remove it before broiling.

NOTE:

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 for Gas Oven

BROIL - Gas Oven

Only the dual infrared burners heat in the BROIL

mode.

NOTE: Successful broiling requires constant

exposure to high, intense heat .

To Set the Oven to Broil

1. Place oven rack in desired position.

2. Set Selector Switch to Broil.

3. Set Oven Control Knob to BROIL setting.

4. The temperature indicator will rotate to broil after five

minutes.

5. Place food in oven at desired rack position as referenced

on Page 32.

6. The door may be ajar or closed 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

burners, minimizing spattering and smoking.

▲ The PGR48 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.

Cooling Blower

The cooling blower turns on as soon as the broiler

turns on and remians on until the broiler is turned

off and the temperature inside the oven drops to

325ºF.

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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

Number Mode

Oven

Control

Temperature

Setting

Approximate

Cooking

Time

Special

Instructions

and Tips

Beef

Ground Beef

Patties, 1/2" thick

Broil

15 to 20 minutes Broil until no

pink in center

T-Bone Steak

Broil

12 to 20 minutes Time depends on

rareness of steak

Flank Steak

Broil

Bake

Broil

12 to 20 minutes Rare to Medium

rare is best

Eye of Round

Roast

325°

20 to 25 min/lb

Small roasts take

more minutes per

pound

Pork

Loin Roast

Bake

325°

Cook until juices

are clear

Poultry

Boneless, Skinless

Chicken Breasts

Broil

20 to 25 minutes Cook until juices

are clear

Chicken Thighs

25 to 30 minutes Remove skin; Cook

until juices are clear

Half Chickens

Roast Chicken

Broil

Bake

Broil

30 to 45 minutes Remove skin;

Turn with tongs

350° min

75 to 90 min

Roast with breast

side down to keep

breast moist.

Turkey

Bake

325° min

20 to 25 min/lb

Roast Unstuffed

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SECTION SIX: CARE AND MAINTENANCE

Self-Cleaning the Oven

LARGE GAS MAIN OVEN

The self-cleaning mode of your new range features

pyrolytic self-cleaning. When set to the CLEAN

mode, the oven reaches a high temperature,

approximately 830ºF, that burns off the food soil.

stain is directly related to the amount of food soil left

in the oven at the time of self-cleaning. Clean the

oven often.

If another clean cycle is initiated at the end of of a

clean cycle and the temperature or the oven is still

above 500º, the clean message in the LED will start

blinking to indicate the range has not completely

cooled down after the first cycle. The oven cannot

be used until the oven temperature drops below

500º and the door is unlocked.

When the oven is set for CLEAN, only the cooktop

burners may be used. The 12-inch oven (Model

PGR48 only), the griddle and/or the grill cannot be

used.

It is common to see smoke and/or flames during the

CLEANcycle,dependingonthecontentandamount

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.

LOCK

When the CLEAN cycle starts, the LOCK light turns

on, and the automatic door lock cycle begins. The

temperature gauge begins to move to CLEAN five

minutes after the clean mode is initiated. Check the

door when the LOCK light comes on to confirm that

it is locked. You can stop the clean cycle by selecting

theOFFposition.Thelocklightwillturnoffonlyafter

theovenhascooledbelow550˚F, andtheautomatic

door lock has completed its cycle to the open

position.

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.

Wipeoffanysmokeresiduethatremainsonthefront

framewithFormula409^®orFantastik^®.Ifstainremains,

use a mild liquid cleanser. The amount of smoke

Make certain that the oven door is locked at the

beginning of the self-cleaning cycle.

BEFORE SELF CLEANING THE OVEN

✓

Remove all utensils.

Remove Racks.

✓ Be sure the light bulbs

NOTE: For the first Self-

Cleaning cycle, remove small

animals and birds from the

kitchen and surrounding

areas. Open a nearby

window for additional

ventilation.

and glass covers are in

place.

✓ Clean the oven front

frame and outer door

edges. Wipe up large

spillovers and grease.

✓ Turn on the ventilator

hood above the range

andleaveitonuntilafter

the oven has completed

the self-clean cycle.

Wipe out puddles of grease and any loose soil that

can be easily removed.

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

BEFORE SETTING THE OVEN TO SELF-CLEAN.

Page 33

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SECTION SIX: CARE AND MAINTENANCE

SELF CLEANING THE OVEN

To Set Self-Clean for the Large Main Self-Cleaning Oven

OVEN CONTROL KNOBS

1. Select CLEAN using the Selector switch.

2. Set Oven Control Knob to CLEAN.

▲ Cooling Blower turns on.

▲ OVEN ON light and HEATING light turn on.

▲ LOCK light turns on.

▲ TemperatureindicatorrotatestoCLEANafterfiveminutes.

▲ The door closing process takes approximately 60 seconds

to complete, at which time the door becomes locked.

Check to make certain the door is locked.

AT THE END OF THE CLEAN CYCLE

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

OVEN ON 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.

CAUTION

The interior of the oven will

still be at baking tempera-

tures when the LOCK light

turns off and the oven door

can be opened.

1. Select OFF using the Selector Switch.

▲ 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.

▲ The cooling blower turns off when the oven temperature

drops to 325º.

2. Turn Oven Control Knob to OFF 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. Removetheovenracks. SeeRacks, onRangeCleaningChart, Page

41.

3. The infrared burner in the oven does not require cleaning; the

elements burn themselves clean when the oven is in use.

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

PGR48 range. Use hot sudsy water; rinse and dry thoroughly.

Page 34

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SECTION SIX: CARE AND MAINTENANCE

BRAND NAMES

RANGE CLEANING

CAUTION

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 can be found in

the local markets.

WHEN CLEANING THIS 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-metalorsteelwoolsoappadsforcleaningandscouring,

as recommended on the chart.

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

When rinsing is required, rinse thoroughly.

It is imperative that all products

be used in strict accordance with

instructions on the package.

5. Always wipe dry immediately to avoid water marks.

The following chart gives

directions for cleaning this range:

COOKTOP CLEANING CHART

Cooktop Part / Material

Suggested Cleaners

Important Reminders

• Acidic and sugar-laden

spills deteriorate the stain-

less steel. Remove soil im-

mediately.

Burner Base and Cap

and Spill Tray/

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

Components

• 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, continued

Cooktop Part / Material

Suggested Cleaners

Important Reminders

Exterior Finish/Back Panel

Stainless Steel

• Nonabrasive Cleaners: Hot

• Stainless steel resists most

food stains and pit marks

providing the surface is

kept clean and protected.

water

and

detergent,

ammonia, Fantastic^®, Formula

409^®. Rinse and dry

immediately.

• Never allow food stains or

salt to remain on stainless

steel for any length of time.

• Cleaner Polish: Stainless Steel

Magic^®to protect the finish

from staining and pitting;

enhances appearance.

• Hard water spots: Household

vinegar.

• Mild Abrasive Cleaners: Siege

Stainless Steel and Aluminum

Cleaner, Kleen King^®Stainless

Steel liquid cleaner.

• Rub lightly in the direction

of polish lines.

• Chlorine or chlorine

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

• The grates are heavy; use

care when lifting. Place on

a protected surface.

water

and

detergent,

Fantastic^®, Formula 409^®.

Rinse and dry immediately.

• 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.

Slidebackandlift

• Stubborn soil: Soft Scrub^®

Page 36

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SECTION SIX: CARE AND MAINTENANCE

COOKTOP CLEANING CHART, continued

Cooktop Part / Material

Suggested Cleaners

Important Reminders

• 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,

• Do not clean any part of the

grill assembly in a self-

cleaning oven.

Grill

ammonia,

Fantastic^®,

Formula 409^®. Rinse and dry

immediately.

• Abrasive cleaners, used too

vigorously or too often, will

eventually scratch the steel.

Radiant,

Heat Grill

• Mild Abrasive Cleaners: Bon

Ami^®, Soft Scrub^®.

•

When disassembling,

cleaning and reassembling

the grill, avoid contact with

the spark igniter.

• Abrasive cleaners for

stubborn stains: soap-filled

steel wool pad, Kleen King^®

Stainless Steel liquid cleaner.

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 37

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SECTION SIX: CARE AND MAINTENANCE

COOKTOP CLEANING CHART, continued

Cooktop Part / Material

Suggested Cleaners

Important Reminders

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.

Grill Grate/Porcelain

Enamel on Cast Iron

• The grate is heavy; use care

when lifting. Place on a

protected surface.

• 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.

• Blisters, crazing and chips

are common due to the

extreme temperatures and

rapid temperature changes.

• Use

cotton swab

409^®

• Do not use sharp tool to

scrape the igniter. It is

fragile; if it is damaged the

grill cannot be lit.

Igniters/Ceramic

dampened with water,

Formula

Fantastic^®.

• Acidic and sugar-laden

spills deteriorate the

stainless steel. Remove

soil immediately.

• Hot sudsy water; rinse and

dry thoroughly.

Surface Spill Trays/

Stainless Steel

• Formula

409^®

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.

Trim Strips

• The over-spray from liquid

cleaners may leave an

outline shadow. If allowed

to dry, it may leave a

permanent outline.

(Located between stainless

steel spill trays; they join the

spill trays.)

• Formula 409^®or Fantastic^®.

Wipe spray off immediately

or apply to a paper towel

first and then wipe soil.

Page 38

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SECTION SIX: CARE AND MAINTENANCE

OVEN CLEANING CHART

Part/Material/Soil Condition

Cleaning Products/Directions

DO NOT CLEAN IN SELF-CLEANING OVEN

OVEN

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.

Broil Pan Grid

Chrome Plated

Aluminum (12" oven)

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. Rublightly,itmayscratchthefinish. 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

Aluminum (12" oven)

See instructions for Cavity porcelain enamel. See instructions, above

for broil pan grid.

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

Large Main Oven

See Self-Cleaning instructions, Pages 33 and 34.

NOTE: Due to the high temperatures used for self-cleaning, the

ovenmaydevelopfinehairlikelinesorsurfaceroughness. This

is a common condition and does not affect either the cooking

or the cleaning performance of the oven.

Hot sudsy water.

12" Oven

•

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 39

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SECTION SIX: CARE AND MAINTENANCE

RANGE CLEANING CHART

Part/Material/Soil Condition

Cleaning Products/Directions

Front Frame

See Cooktop, Back Panel, Page 36.

Stainless Steel

Oven Racks

Racks may be cleaned in the oven during the clean cycle, however,

they will lose their shiny finish and change to a dark, metallic 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.

NOTE:Some commercial oven cleaners cause darkening and

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.

DOOR

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

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

Exterior, Frame, Handle,

Heat Deflector

See Cooktop, Back Panel, Stainless Steel, Page 36.

Stainless Steel

Interior

See Oven Cavity, Page 39.

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 40

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SECTION SIX: CARE AND MAINTENANCE

DO-IT-YOURSELF MAINTENANCE

OVEN LIGHT BULB REPLACEMENT

Replaceonlywitha5-watt, halogenappliancelightbulb. DONOTUSE

a standard household light bulb in any oven.

CAUTION:

Before replacing the light

bulb, be certain the Oven

Light Switch is in the off po-

sition. Let bulb and cover

cool completely before

touching. If the light bulb

glass comes loose from the

base, turn the power to the

oven OFF at the circuit

breaker panel, before at-

temptingtoremovethebulb

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 manufacturer's instructions.

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

POWER 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.

flame is burning all the 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 OFF if a power failure occurs, as they will

not turn back on until both control knobs are turned

OFF and then turned 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

OFF 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

If you have low gas pressure, contact your gas

company.

INTERMITTENT OR CONSTANT IGNITER SPARKING

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

able conditions. Eliminate these conditions as indicated in the chart.

SYMPTOM

CAUSE

REMEDY

Intermittent sparking

• Ceramic igniter is wet or dirty.

•

Carefully dry or clean igniter.

• Burner ports are clogged.

•

Clean ports on flame spreader

with a wire, a needle or

straightened paper clip.

More than four clicks of

igniter before lighting

• Improper fit of burner cap onto

burner base.

•

Align burner cap properly

on burner base.

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 41

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SECTION SEVEN: BEFORE CALLING FOR SERVICE

BEFORE CALLING FOR SERVICE

BeforecallingforService,checkthefollowingtoavoidunnecessary

service charges.

SERVICE INFORMATION

For handy reference, copy the

information below from the data

rating plate. Keep your invoice

for Warranty validation.

Be sure to check these items first:

Is there a power outage in the area?

Is the household fuse blown or the circuit breaker tripped?

Is the range disconnected from the electrical supply?

Model Number

IF THE BURNERS DO NOT IGNITE

Serial Number

•

Are the burner caps properly aligned and seated in the burner

base?

Date of Purchase

•

Are the burner ports clogged?

Dealer’s Name

Is a fuse blown or is the circuit breaker tripped?

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

Dealer’s Phone Number

Service Center's Name

Service Center’s Phone Number

DATA RATING PLATE

Thedataratingplateshowsthemodelandserialnumberofyourrange.

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-

cludedwiththisproduct,thenmail

it to the indicated address.

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

behind the toe kick panel.

CAUTION:

Beforeremovingthetoekickpanel, disconnecttherangefromthe

electrical power supply. Reinstall the toe kick panel before

reconnecting the range to the power supply and operating the

range.

Lower front of

range behind

toe kick.

PGR Data Rating Plate Location

Page 42

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WARRANTY

4. Repairs due to other than normal home use.

5. Service labor during limited warranty period.

FULL ONE YEAR WARRANTY

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. Travelfeesandassociatedchargesincurredwhen

the product is installed in a location with limited

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

charges, isolated geographic regions).

Thermador^®Will 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:itdoesnotcovertheiruseincommercial

installations.

Service must be provided by a Factory Authorized

Service Agency during normal working hours.

Thiswarrantyisforproductspurchasedandretained

inthe50statesoftheU.S.A.,theDistrictofColumbia

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 a Service Agency nearest you, please call 800/

735-4328.

THERMADOR^®WILL NOT PAY FOR:

1. Service by an unauthorized agency. Damage or

repairsduetoservicebyanunauthorizedagency

or use of unauthorized parts.

The warranty applies even if you should move.

THERMADOR DOES NOT ASSUME ANY

RESPONSIBILITY FOR INCIDENTAL OR

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

youspecificlegalrightsandyoumayalsohaveother

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

installationnotinaccordancewithlocalelectrical

codes or plumbing codes, or improper storage

of the appliance.

Page 43

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Notes

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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.

BSH Home Appliances Corp.

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

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