Thermador Range PRG304 PRG364GL User Manual

Care and Use Manual

HEATING

✳

❀

✳

❀

Thermador Professional^®Range

FOR RESIDENTIAL USE ONLY

All-Gas Models PRG304

PRG364GL, PRG364GL, PRG366

PRG486GD, PRG486GL, PRG484GG

LE MANUEL DE SOIN ET D’UTILISATION

EN ENGLAIS AVEC ADVERTISSEMENTS EN FRANÇAIS

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Table of Contents

If you Smell Gas .................. Inside front cover

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

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

Introduction .................................................... 2

INTRODUCTION

The Thermador Professional^®Ranges are free standing

units available in a number of configurations. Model

PRG304 is equipped with four sealed gas surface

burners, a large capacity gas oven with convection

system and gas infra-red broiler. Models PRG364GD,

PRG364GL, and PRG366 feature a gas cooking surface

with four sealed burners and a griddle, four sealed

burners and a grill or six sealed burners, in addition to

a large capacity gas oven with a convection system and

a gas infra-red broiler. Models PRG484GG,

PRG486GD, and PRG486GL feature a gas cooking

surface with four sealed burners, griddle and grill; six

sealed burners and a griddle; or six sealed burners and

a grill. PRG48 Ranges provide a large gas oven (the

sameasusedinthePRG36Ranges)andasecondarygas

oven with broil capability.

SECTION ONE: General Safety Instructions

Safety ..............................................................................3

Precautions....................................................................4

SECTION TWO: Before You Begin

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

SECTION THREE: Description

Model & Parts Identification – PRG484GG ..........8

Model & Parts Identification – PRG486GD ..........9

Model & Parts Identification – PRG304 .............. 10

SECTION FOUR: Using the Cooktop

Using the Cooktop........................................................

Proper Cookware .................................................... 13

Flame Setting Guidelines......................................... 15

Suggested Flame Settings ........................................ 16

Using the Grill ........................................................... 18

Grill Cooking Chart ................................................. 21

Using the Griddle ..................................................... 23

Griddle Cooking Chart ........................................... 23

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. All models are certified for use

with natural gas. Field conversion of the appliance for

usewithpropanegasrequiresConversionKit, P/N35-

00-549.

SECTION FIVE: Using the Oven

Bake ............................................................................. 24

Convection•Bake ...................................................... 25

Other Uses of Bake ................................................. 26

Setting Broil ............................................................... 27

SECTION SIX: Care and Maintenance

Burner Grates and Sealed Burners ...................... 29

Griddle and Grill....................................................... 30

Range Cleaning Chart.............................................. 31

SECTION SEVEN: Before Calling For Service

Do-It-Yourself Maintenance................................... 35

Before Calling For Service...................................... 36

Data Rating Plate ...................................................... 36

Warranty ........................................ Inside back cover

IMPORTANT

All ranges must be installed with a backguard.

Model PRG304 is shipped from the factory with a

standard9"backguard.Forallothermodelsoneof

three available backguards must be ordered sepa-

rately 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 accompany-

ing this appliance for more information.

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 appliance

must not exceed 14.0 inches water column

from the propane gas tank to the pressure

regulator.

Page 1

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Introduction

This manual contains important Care and Use information for All-Gas Thermador Professional^®Ranges.

Whenusingthismanual, itiscriticalthatyouknowthemodelnumberofyourrange, assomeinformation

will be unique to each All-Gas Range. The model number may be found on the rating plate located on

therangeasidentifiedonpage36ofthismanual. Thechartsonthefollowingpagessummarizethevarious

range models and identify the features of each All-Gas Range.

PRG All-Gas Ranges, Featuring a Gas Cooking Surface with

Gas Ovens, with Gas Convection, and Gas Infra-Red Broiler

All-Gas PRG304

All-Gas, 30" wide Range with Four Cooktop Burners

All-Gas, 36" wide Range with Four Cooktop Burners and Griddle

All-Gas, 36" wide Range with Four Cooktop Burners and Grill

All-Gas, 36" wide Range with Six Cooktop Burners

All-Gas PRG364GD

All-Gas PRG364GL

All-Gas PRG366

All-Gas PRG484GG

All-Gas, 48” wide Range with Four Cooktop Burners, Griddle

Grill and 2 ovens (1 large main and 1 small secondary)

All-Gas PRG486GD

All-Gas, 48” wide Range with Six Cooktop Burners,

Griddle and 2 ovens (1 large main and 1 small secondary)

All-Gas PRG486GL

All-Gas, 48” wide Range with Six Cooktop Burners Grill and

2 ovens (1 large main and 1 small secondary)

Check your local building codes

for the proper method of instal-

lation. In the absence of local

codes, this unit should be in-

stalled in accordance with the

National Fuel Gas Code No.

Z223.1 Current Issue and the

National Electrical Code ANSI/

NFPA No. 70 Current Issue or

the Can - B149 Installation

Codes for Gas Burning Appli-

ances and C22.1 Canadian Elec-

trical Code Part 1.

TESTED IN ACCORDANCE

WITH ANSI Z21.1 CURRENT

ISSUE, STANDARD FOR

HOUSEHOLD COOKING

GAS APPLIANCES AND UL

STANDARD 858 CURRENT

ISSUE, HOUSEHOLD ELEC-

TRIC RANGES. IN CANADA

TESTED IN ACCORDANCE

WITH CAN/CGA 1.1 DOMES-

TIC GAS RANGES, CUR-

RENT ISSUE.

Page 2

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

SECTION ONE: General Safety Instructions

SAFETY

Electrical Requirements and Grounding Instructions

See Installation Instructions for electrical requirements

and grounding instructions.

PLEASE READ

CAREFULLY

CAUTION -ALL MODELS

All-Gas Models:

DO NOT UNDER ANY CIRCUMSTANCES CUT OR

REMOVE THE THIRD (GROUND OR NEUTRAL)

PRONG FROM THE POWER CORD PLUG (ALL-GAS

PRG RANGES).

PRG304, PRG364GD, PRG364GL,

PRG366, PRG484GG, PRG486GD,

PRG486GL

120 volts, 60 Hz., 20 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.

FOR PERSONAL SAFE-

TY, THIS APPLIANCE

MUST BE CONNECTED

PROPERLY

GROUNDED AND PO-

LARIZED ELECTRICAL

POWER SUPPLY.

CAUTION - ALL MODELS

ALWAYS DISCONNECT THE

ELECTRICAL PLUG FROM THE

WALL RECEPTACLE BEFORE

SERVICING THIS UNIT.

In Case of an Electrical Failure

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

electric power to operate the electronic igniters on the cooktop

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

for the gas to dissipate before lighting the cooktop burner manually.

It is recommended that a dedicated

circuit servicing this appliance be

provided.

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.

TheseburnersareequippedwiththeExtraLow^®featureand

cannot be lit manually.

NOTE: For PRG All-Gas Ranges, the gas oven and broiler burners

cannot be lighted manually during a power failure.

_{Download from Www.Somanuals.com}P_{. A}ag_lle_M3_{anuals Search And Download.}

PRG Professional Ranges Care and Use

Section One: General Safety Instructions

Safety Practices to Avoid Personal Injury

time to dissipate. Wait at least 5

minutes before using the range.

closetoanyelement, burneror

burner grate until it has cooled.

Fabric may ignite and result in per-

sonal injury.

PRECAUTIONS

When properly cared for, your

new Thermador Professional^®Do not repair or replace any

Range has been designed to be a part of the appliance unless spe-

safe, reliable appliance. However, cifically recommended in this

use extreme care when using this manual. All other servicing should

restaurant caliber range as this type be referred to a qualified techni-

of appliance provides intense heat cian.

Use only dry potholders: moist

ordamppotholdersonhotsurfaces

may cause burns from steam. Do

not use a towel or other bulky cloth

in place of potholders. Do not let

potholders touch hot burners, or

burner grates.

and can increase the accident po-

tential. When using kitchen appli- Children should not be left

ances, basic safety precautions alone or unattended in an area

must be followed, including the fol- where appliances are in use.

lowing:

They should never be allowed to sit

or stand on any part of the appli-

For personal safety, wear

proper apparel. Loose fitting gar-

ments or hanging sleeves should

neverbewornwhileusingthisappli-

ance. Some synthetic fabrics are

highly flammable and should not be

worn while cooking.

ReadthisCareandUseManual ance.

carefully before using your new

range to reduce the risk of fire, CAUTION: Do not store

electricshock, orinjurytopersons. items of interest to children

above the range or at the back

Insure proper installation and of it. If children should climb onto

servicing. Follow the installation the appliance to reach these items,

instructions provided with this they could be seriously injured.

product. Have the range installed

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 com-

bustion and ventilation air. Foil is an

excellent heat insulator and heat

will be trapped beneath it. This will

and grounded by a qualified techni- Never use any part of the

cian.

cooktop or oven for storage.

Flammable materials can

Have the installer show you catch fire and plastic items

where the gas supply shut-off may melt or ignite.

valve is located so that you know

upset the cooking performance and

can damage the finish of the oven or

the cooktop.

how and where to turn off the gas Do not hang articles from any

to the range.

part of the appliance or place

anything against the oven.

Ifyousmellgas, yourinstallerhas Some fabrics are quite flammable

not done a proper job of checking and may catch on fire.

for leaks. If the connections are not

perfectly tight, you can have a small If the range is near a window, be

leak and therefore a faint gas smell. certain the curtains do not

Finding a gas leak is not a “do-it- blow over or near the cooktop

yourself” procedure. Some leaks burners; they could catch on fire.

can only be found with the burner

WARNING

TO REDUCE THE RISK

OF TIPPING OF THE

APPLIANCE, IT MUST

BE SECURED BY A

control in the ON position and this DO NOT USE WATER ON

must be done by a qualified service GREASE FIRES. Turn appliance

technician. See Inside Front Cover off and smother fire with baking

PROPERLY

STALLEDANTI-TIPDE-

VERIFY THAT THE

IN-

VICE.

regarding gas leaks.

soda or use a dry chemical or foam-

type extinguisher.

ANTI-TIP DEVICE IS ENGAGED

PER INSTALLATION INSTRUC-

TIONS.(NOTE:ANTI-TIPDEVICE

IS REQUIRED ON ALL 30” AND

36” RANGES.)

In the event a burner goes out

and gas escapes, open a window Neverletclothing, potholders,

or a door. Do not attempt to use or other flammable materials

the cooktop until the gas has had come in contact with or too

Page 4

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section One: General Safety Instructions

Safety Practices to Avoid Personal Injury

PRECAUTIONS

Warning: The appliance is for Always use utensils that have Be sure all cooktop controls

cooking. Based on safety consider- flat bottoms, large enough to are turned off and the cooktop is

ations, never use the oven or cover the burner. The use of un- cool before using any type of aero-

cooktop to warm or heat a room. dersized utensils could expose a sol cleaner on or around the

Also, such use can damage the portion of the flame and may result cooktop. The chemical that pro-

cooktop or oven parts.

in ignition of clothing.

duces the spraying action could, in

the presence of heat, ignite or

cause metal parts to corrode.

To minimize burns, ignition of flam-

mable materials and unintentional

spillovers, position handles of

utensils inward so they do not

extend over adjacent work areas,

cooking areas, or the edge of the

cooktop.

When using the cooktop: DO

NOT TOUCH THE BURNER

GRATES OR THE IMMEDI-

ATE SURROUNDING AREA.

Areas adjacent to the burners may

become hot enough to cause burns.

When using the oven: DO NOT

TOUCH THE INTERIOR

SURFACES OF THE OVEN

OR THE EXTERIOR AREA

IMMEDIATELYSURROUND-

ING THE DOOR. Interior oven

surfaces become hot enough to

cause burns. The heat deflector,

which deflects heat away from the

cooktop and the trim on the top

and sides of the oven door, will also

be hot when the oven is in use.

Never leave the cooktop unat-

tended when using high flame

settings. Boil overs cause smoking

and greasy spillovers that may ig-

nite. More importantly, if the

burner flames are smothered, un-

burned gas will escape into the

room. See Inside Front Cover re-

garding gas leaks.

Hold the handle of the pan to

prevent movement of the utensil

when stirring or turning food.

DO NOT use pots or pans on

the grill section.

Do not use the grill for cooking

excessively fatty meats or prod-

ucts which promote flare-ups.

Place oven racks in desired po-

sitionwhileoveniscool. Ifarack

must be moved while the oven is

hot, do not let the potholders con-

tact the hot infrared burner.

Only certain types of glass,

heat-proof glass-ceramic, ce-

ramic, earthenware, or other

glazed utensils are suitable for

cooktop use. This type of utensil

may break with sudden tempera-

ture changes. Use only on low or

medium heat settings according to

the utensil manufacturer’s direc-

tions.

The optional cutting board ac-

cessory must be removed be-

fore operating the grill burner

beneath or burners adjacent to

it.

Use care when opening the

oven door; let hot air or steam

escape before removing or replac-

ing foods.

GREASE IS FLAMMABLE. Let

hot grease cool before attempting

to handle it. Avoid letting grease

deposits collect. Clean after each

use.

Do not rub, damage, move or

remove the door gasket. It is

essential for a good seal during

baking.

Do not heat unopened food

containers; a buildup of pressure

may cause the container to burst.

For proper lighting and perfor-

mance of the burners, keep the

igniterportsclean. Itisnecessary

Be careful not to damage the

screen covering the infra-red

broiler of the gas oven. If the

screenisdamaged, aircanenterthe

distribution box behind the screen,

possibly resulting in an explosion.

During cooking, set the burner to clean these when there is a boil

control so that the flame heats over or when the burner does not

only the bottom of the pan and light even though the electronic ig-

does not extend beyond the niters click. See page 12.

bottom of the pan.

Clean the cooktop with cau-

tion. 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

directions provided by the cleaner

manufacturer.

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.

In the event that personal

clothing catches fire, DROP

AND ROLL IMMEDIATELY

to extinguish flames.

_{Download from Www.Somanuals.com}P_{. A}ag_lle_M5_{anuals Search And Download.}

PRG Professional Ranges Care and Use

Section One: General Safety Instructions

PRECAUTIONS

DONOTobstructtheflowofcom- Clean the ventilator hood and fil-

California Proposition 65

bustion or ventilation air.

ters above the range frequently so

grease from cooking vapors does

WARNING:

The burning of gas cooking fuel gen-

erate some by-products which are

on the list of substances which are

known by the State of California to

cause cancer or reproductive harm.

California law requires businesses

to warn customers of potential ex-

posure to such substances. To mini-

mize exposure to these substances,

alwaysoperatethisunitaccordingto

the instructions contained in this

booklet and provide good ventila-

tion to the room when cooking with

gas.

For safety reasons and to avoid not accumulate on them.

equipmentdamage, neversit, stand,

or lean on the oven door.

Turn the ventilator OFF in case of

fire or when intentionally “flaming”

Service should only be done by liquor or other spirits on the

authorized Technicans. Techni- cooktop. The blower, if in opera-

cians must disconnect the power tion, could unsafely spread the

supply before servicing this unit.

flames.

SAVETHESE INSTRUCTIONS

BEFORE USING YOUR RANGE FOR THE FIRST TIME,

CHECK THAT YOU HAVE THESE ITEMS:

DESCRIPTION

PRG

304

PRSG PRG

364

PRG

366

PRG PRG PRG

364

486

484

Oven Racks Large Oven

Oven Racks 12" Oven

Two-Piece Broil Pan

Burner Caps

2**

2** 2**

2‡

Burner Grates

Control Knobs

Cast Iron Grill Grate

Stainless Steel Radiant

Steel Griddle

Product Registration Card

Backguard

Installation Instructions

*Backguard must be ordered and shipped separately. It is not included with the range shipment. **One rack

is a special Broil Rack. ‡The aluminum broil pan is for the Secondary Oven; the porcelain & chrome broil

pan is for the Main Oven.

_{Download from Www.Somanu}P_aa_lsg_.ce_om6_{. All Manuals Search And Download.}

PRG Professional Ranges Care and Use

Section Two: Before You Begin

Before UsingYour Range for the FirstTime

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

Remove all packaging

materials and tempo-

rary labels from oven

and cooktop.

2. RecordtheModelandSerialnumberasdescribedonPage36

see “Data Rating Plate.” These may be used for any future

contacts with your servicer or the factory. Enter this information on

the Product Registration Card included with this product; then mail it

to the indicated address to receive your free Thermador Profes-

sional® Cookbook.

RACK POSITIONS

Large All-Gas Main Oven

(PRG304, PRG36 and

PRG48 Models)

3. Optional Accessories. Grill Cover, Chopping Board, Griddle, and

otheraccessoriesareavailablefromyourThermadorDealer.Contact

the Thermador Parts Department toll-free at 800/735-4327 for more

information.

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 2 is the most frequently used position.

Place rack(s) in the proper position before turning on the oven. For all

models insert and remove racks as follows:

All-Gas Secondary Oven

(PRG48 Models only)

Insert the racks as follows:

a. Holdtherackwiththebackrailintheuppositiontowardstherear

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

oftherackwillkeepitfromslidingoutoftheovenwhenitispulled

forward.

Remove or reposition the racks as follows:

a. Pull the rack forward,

b. Liftthefrontoftherackupsothesafetystopscleartherackslides.

c. Pull the rack forward to remove.

Caution

Aluminum foil should never be used to cover the oven racks

or to line the oven. It may cause damage to the oven if it

touches the infrared broiler or when heat is trapped be-

neath it.

Before baking or broiling for the first time, the oven and broiler should be

turned on separately to burn off the manufacturing oils. Turn the oven on

to 450˚F. 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.

Please read Page 34 in Section 6: Care and Maintenance before cleaning

the oven racks.

Page 7

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Three: Description

Model and Parts Identification

All-Gas Model PRG484GG — Shown

Model PRG486GD - Grill, Item 3, replaced by Griddle, Item 4; Griddle, Item 4, replaced by Burner Grates and

Burners, Item 2. Grill Thermostat Control Knob, Item 8, replaced by Griddle Control Knob, Item 9; Griddle

Thermostat Control Knob, Item 9, replaced by Standard Burner Control Knobs, Item 7.

Model PRG486GL - Griddle, Item 4, replaced by Burner Grates and Burners, Item 2. Griddle Thermostat

Control Knob, Item 9, replaced by Standard Burner Control Knobs, Item 7.

HEATING

✤

12 13

Key for PRG48 and PRG36 Models

Secondary Oven

9. Light Switch, Secondary Oven

10. Oven Controls and Heating

Light, Secondary Oven

11. Light Switch, Large Main

Oven

1. 22-inch High Shelf Backguard,

12-inch Low Back, or Island Trim

(Backguard ordered separately)

2. Burner Grates & Burners

(15,000 BTU Each)

12. ConvectionSwitch, Large Main

Oven

3. Grill (18,000 BTU)

4. Griddle (15,000 BTU)

5. Control Knobs, ExtraLow^®

Burners

6. Control Knobs, Standard Burn-

ers

7. Control Knob, Grill

8. Control Knob, Griddle Thermo-

stat

13. Oven Control and Heating

Light, Large Main Oven

14. Secondary Oven door (for in-

side, see additional picture at

the left)

Page 8

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Three: Description

Model and Parts Identification

All-Gas Model PRG364GD — Shown

Model PRG364GL - Griddle, Item 3, replaced by Grill, Item 4, and Griddle Thermostat Control Knob, Item

9, replaced by Grill Control Knob, Item 8.

Model PRG366 - Griddle, Item 3, replaced by Burner Grates and Burners, Item 2, and Griddle Thermostat

Control Knob, Item 9, replaced by Standard Burner Control Knobs, Item 7.

HEATING

✤

Key for PRG48 and PRG36 Models (continued)

15. Large Oven Door

16. Viewing Window, Large Oven

17. Kick Panel (Product Rating Label

Located Behind Kick Panel)

18. Broil Burner, Secondary Oven

19. Oven Interior Light: (One in Each

Large Main Oven

Oven)

20. Oven Racks: (Two in Each Oven)

21. Rack Guides (Removable in Both

Ovens)

22. Oven Door Gasket

23. Convection Fan

24. Thermostat tube

25. Infra-Red Broiler (Large Oven)

26. Convection Fan Cover

27. Door Vents

Page 9

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Three: Description

Model and Parts Identification

All-Gas Model PRG304 - Shown

HEATING

✤

13 12

Key for PRG Models

14. Secondary Oven door (for inside, see additional

picture at the left)

15. Large Oven Door

1. 22" High Shelf Backguard,

12" Low Back, or Island Trim

(Each ordered separately)

16. Viewing Window, Large Oven

17. Kick Panel (Product Rating Label Located Behind

Kick Panel)

18. Broil Burner (Secondary Oven)

19. Oven Interior Light: (One in Each Oven)

20. Oven Racks: (Two in Each Oven)

21. Rack Guides (Removable in Both Ovens)

22. Oven Door Gasket

23. Convection Fan

24. Thermostat tube

25. Infra-Red Broiler (Large Main Oven)

26. Convection Fan Cover

27. Door Vents

2. Burner Grates & Burners

3. Grill

4. Griddle

5. Control Knobs, ExtraLow^®Burners

6. Control Knobs, Standard Burners

7. Control Knob, Grill

8. Control Knob, Griddle Thermostat

9. Light Switch, Secondary Oven

10. Controls, Secondary Oven

11. Convection Switch, Large Main Oven

12. Light Switch, Large Main Oven

13. Oven Control Knob, Large Main Oven and Heating

Light

Page 10

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Four: Using the Cooktop

Using the Cooktop

wise to the HI position. The igniters

at all of the sealed surface burners

will click, then the selected burner

will light. After flame ignition, the

ignitors will stop clicking. The knob

can then be rotated to any position

between HI and LO to achieve the

desired flame height. For the stan-

dard burners, the LO setting is

equivalent to 2,200 BTU/HR and HI

is equivalent to 15,000 BTU/HR.

SEALED BURNERS

BURNER BASE

Burner Base (C)

Notch (B)

NOTE: Whenever any con-

trol knob for the sealed sur-

face burner is turned beyond

the OFF position, the surface

burner indicator light located

on the far left of the control

panel will illuminate.

SEALED BURNER

Igniter (D)

The cooktop features four or six

gas surface burners, each rated at

15,000 BTU/HR. The burners are

sealed to the metal top frame to

prevent liquid spills from penetrat-

ing below the top surface, thereby

facilitating cleaning. On all models,

the two far left burners are

equipped with the exclusive

ExtraLow® feature, which cycles

the flame off and on to achieve the

lowest possible simmer rate. Each

burneriscontrolledbyanindividual

control knob connected to a shaft

of a gas valve.

BURNER BASE

NOTE: For safe and proper

burner operation, be sure that

tab (A) on the underside of the

burner cap fits into the corre-

sponding notch (B) on the

burner base.

CONTROL KNOBS

ExtraLow^®Burner Control

Knob

ForthetwofarleftExtraLow^®burn-

ers, the corresponding control

knobshaveadditionalmarkingsindi-

cating that rotation of the knob be-

low the LO setting is possible.

Within this LO to XLO control

range, the flame is pulsed OFF and

ON for varying lengths of time to

enablesimmering, poaching, melting

chocolateandholdingcookedfoods

at temperature without scorching

or burning. The XLO setting is

equivalent to 375 BTU/HR and is

achieved by cycling the flame ON

for approximately 10 seconds and

OFF for 50 seconds of each minute.

At a position just below the LO

setting, the flame will be ON for

approximately 50 seconds and OFF

for 10 seconds of each minute, re-

sulting in an output of 1,850 BTU/

HR.

BURNER CAPS

Standard Burner Control

Knob

Thecontrolknobsforthesealedgas

burners are positioned directly in

front of and below the correspond-

ing burners. There are indicator

marks located above each knob that

identify whether the knob controls

the front or rear burner. A solid

circle indicates that the knob con-

trols that burner; an open circle

indicates that the knob controls the

opposite burner. To operate a

burner, press the desired control

knob, then rotate it counterclock-

Tab (A)

BURNER CAP POSITION

The Burner Cap top is porcelain

enamel and has a tab (A) on the

undersidethatfitsintothenotch(B)

on the burner base (C).

Page 11

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Four: Using the Cooktop

Using the Cooktop

THINGS TO CONSIDER

WHEN SETTING AND

ADJUSTING CONTROL

KNOBS

until both control knobs are turned

OFF and then turned back on again.

See "What To Do If You Smell Gas,"

inside front cover.

IGNITER

• The type and quantity of the food

NOTE: For PRG All-Gas Ranges,

the gas oven and broiler burners

cannot be lighted manually during a

power failure.

will affect which setting to use.

• The size, type and material of

your pan will affect which setting

to use.

ELECTRONIC IGNITION

The cooktop uses electronic ignit- used during a power failure..

The Griddle in all units can not be

• Temperature control will be

more accurate if a lid is used.

erstolighttheburners. Eachburner

has its own igniter that sparks when

FLAME HEIGHT

The correct height of the flame

• Bring food to a rolling boil; stir

well to be sure all the food is

boiling; cover and reduce the

heat to just below LO.

any burner is turned on. When the

depends on the size and material of

igniters are clicking (sparking), do

the utensil being used, the food

not touch the burners. If a burner

being cooked and how much liquid

failstoignite, see"BeforeCallingfor

Service", page 36.

isintheutensil. Herearesomebasic

rules for selecting the flame height.

• The flame should never extend

beyond the bottom of the pan.

• Utensils which conduct heat

slowly (such as glass-ceramic)

should be used with a low or me-

dium flame unless you are cooking

with a large amount of liquid

• Check periodically to see if the

controlknobshouldbeturnedto

a lower setting.

AUTOMATIC

REIGNITION

• When a large pan is used on a

small burner, it may cause the

simmer action to occur mainly in

the center of the pan. When the

food is stirred, the cooler food

near the edges of the pan may

result in an overall temperature

too cool to simmer. If this hap-

pens, turn the burner up slightly.

If any burner flame blows out, the

electronic igniter automatically

sparks on all burners to relight the

flame. Do not touch any burner

while the igniters are clicking.

BURNER EFFICIENCY and

FLAME CHARACTERISTICS

The burner flame should be blue in

color and stable with no yellow tips,

excessive noise or fluttering. It

should burn completely around the

burner cap.

POWER FAILURE

In the event of a power failure, only

the standard burners can be lighted

manually.Itisnecessarytolighteach

standard burner individually.

• It is normal to stir food occasion-

ally. This is especially important

when simmering for several

hours.Forexample:ahomemade

spaghetti sauce or beans.

Foreign particles in the gas line may

cause an orange flame during initial

use. This should disappear with use.

If the flame does not burn evenly

If the cooktop is being used when

thepowerfailureoccurs,turnallthe

burner control knobs to the OFF

position. Thenthestandardburners

can be lighted by holding a match at

the ports and turning the control

knob to the HI position. Wait until

the flame is burning all the way

around the burner cap before ad-

justing the flame to the desired

height.

• Adjust control knob to lower

settings in small steps.

• If control is set too low to main-

tain simmer, bring the food back

toaboilbeforesettingtoahigher

simmer setting.

• It is normal not to see simmer

bubbles immediately after the

food has been stirred.

• While the flame is ONthere may

be bubbling; there should be at

least steam and a slight quiver of

the liquid's surface.

The two ExtraLow^®burners lo-

cated 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

Ports

• Simmer bubbles may not be seen

BURNER CAP

when the flame has cycled OFF.

_{Download from Www.Soman}P_uaa_lg_se_.co1_m2_{. All Manuals Search And Download.}

Section Four: Using the Cooktop

PRG Professional Ranges Care and Use

Using the Cooktop

all the way around the burner cap,

be sure the cap is positioned cor-

rectly on the burner base.

CAUTION

•

Foods packaged in aluminum foil should not be placed

directlyontheburnergrateforcooking:aluminumfoilcanmelt.

If the ports are clogged, use a wire,

a straightened paper clip or a

needle to clear the ports. Do not

use a toothpick; it could break

off inside the port. If the condi-

tion persists, contact a service

agency for adjustment.

Plastic, paper and cloth can melt or burnwhen in contact

with a hot burner grate. Do not let these items come into

contact with the burner grate.

•

Do not allow pans to boil dry. This can damage the pan, the

burner grate, the metal top frame and/or the burner cap and

base.

The 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

burner base.

Heavy grates retain heat long after flame has been turned

off. Be careful when removing.

IMPORTANT

FOR PROPER COMBUSTION DO NOT USE THE COOK-

TOP WITHOUT THE BURNER GRATES IN PLACE.

RETAINED HEAT

•

Due to the heavy mass of this pro-

fessionalrange, heatwillberetained

by the grates, burners, and top

frame.

IT IS NORMAL FOR A SLIGHT “POP” OR “FLASH” TO

OCCUR AT THE BURNER PORTS A FEW SECONDS AFTER

THE BURNER HAS BEEN TURNED OFF. THIS WILL ALSO

OCCUR WHEN THE FLAME IS TURNED OFF AUTOMATI-

CALLY IN THE EXTRALOW^®MODE OF OPERATION.

Proper Cookware

Top performance of your new cooktop is directly related to the use of proper pots and pans. An

out-of-shape pan, without a lid, cannot possibly cook with the same speed and evenness as a pan

with a heavy, flat bottom and a good fitting lid.

CONVEX (rounded)

CONCAVE (hollow)

FLAT

Page 13

Download from Www.Somanuals.com. All Manuals Search And Download.

Section Four: Using the Cooktop

PRG Professional Ranges Care and Use

Proper Cookware

PANS

For best results on the cooktop, we

recommend using Professional

Cookware. This type of utensil can

befoundatResturantSupplyStores.

If using regular cookware on this

cooktop, be very careful if the pans

have plastic handles, as the large

professional size burners could

flame up on the outside of the pan

and melt or bubble the handles.

Balanced Pan

Unbalanced Pan

Use balanced pans that sit level on

the burner grate without tilting

from the weight of the handle.

Match Flame Size

to Pan Size

Cookware should have the

following characteristics:

Match the flame to the bottom di-

ameter of the pan. The flame should

be the same size as the pan or

slightly smaller. Small utensils and

high flames result in energy loss and

increase the potential for burns.

L Good heat conductivity

L Bottom

diameter

matching the size of the

burner used

L Good balance (pan bot-

tom remains level on

burner grate)

Use Lids that fit properly

Use lids that fit the cookware

properly to help shorten cooking

time and to allow food to cook in a

minimum amount of liquid on a

lower heat setting.

L Smooth, heavy bottom

that does not warp

when hot; provides even

heat

Use Flat Bottom Pans

L Proper fitting lid (when

needed for specific

cooking methods)

Useflat,heavybottompansthatstay

flat when heated for the best re-

sults. Avoid cookware that is

warped, dented, ridged or thin. A

warped or ridged pan receives the

most heat at the point(s) that con-

tact the flame. This can result in

burning or scorching of the food

being prepared.

Do not use cookware with

these characteristics:

L Thin bottom

Flat Bottom Wok

L Concave bottom when

heated

Useonlyaflatbottomwok.Around

bottomwokcannotbe usedwithor

without its support ring. The wok is

unstable without the ring, and the

ring may restrict air to the burners.

Heatandcoolpansgraduallytohelp

maintain a flat bottom on your

cookware. Do not place pans under

cold water while still hot, unless

recommended by the manufac-

turer, as they may warp

L Convex bottom when

heated

L Poor balance (rocks

back from weight of

handle)

Page 14

Download from Www.Somanuals.com. All Manuals Search And Download.

Section Four: Using the Cooktop

PRG Professional Ranges Care and Use

Proper Cookware

Use canners and stock pots L Allow at least 3/8 inch of air L Use care to prevent burns from

that have a flat bottom and ex-

tend no more than 2 inches

beyond the burner grate.

spacebetweenthecannerover-

hang and the cooktop surface.

the large amount of steam gen-

erated by the canning process.

Look for canners fitting this

description:

L Usethelowestheatsettingpos-

sible to maintain a boil or pres-

sure.

Canning Tips:

L An oversize canning pot can be

used with success following

these suggestions.

L Water Bath Canner: Standard

21 to 22-quart canners with an

11 to 12-inch diameter and a 9

to 11-inch depth.

L Be sure to cover all containers.

L Use a canner with a dark or dull

finish to reduce heat reflecting

back to the cooktop surface.

L Follow the canning instructions

giveninastandardcookbookor

manufacturer’s instructions

provided with the canning jars

L Pressure Canner: Canners vary

in size from 8 to 22 quarts with

8 to 11-inch bottom diameters

and a 6^-1/₂to 12-inch depth.

L Select a canner with a flat bot-

tom, rather than one with a

concave, convex or rippled bot-

tom.

Flame Setting Chart Guidelines

The Flame Setting Chart, on pages

16 and 17, is to be used as a guide.

Your pans and your manner of

cooking may dictate use of a differ-

ent setting than what is suggested.

All flame settings were deter-

mined using a variety of good

quality, flat bottom pans with

lids (unless the method of cooking

did not require a covered pan). The

flamewasmatchedtothesizeofthe

pan and the method of cooking:

How to Use the Chart

The chart is divided into two sec-

tions: the food and the flame set-

tings. The flame settings section

showsaninitialStartCookingset-

ting, a second Continue Cooking

setting and/or an ExtraLow^®

Heat setting. There may or may

not be a change between the two

Start Cooking and the Continue

Cooking settings depending on the

food prepared. The ExtraLow^®

setting can be either a cooking or a

holding setting.

Use the right size flame for

the cooking job

ExtraLow^®Burners

Guidelines:

1. The actual flame setting

used to cook is selected

from the range of flame set-

tings given. Whether the

higher or lower setting is

selected depends on the

quality of the pan and the

amount of food.

2. Raiseorlowertheflameset-

ting gradually. Allow time

for the pan and food to ad-

just to the new setting.

Changes are more satisfac-

torywhenthe settingisonly

changed one or two mark-

ings on the control.

Medium

All the controls have an infinite

number of heat settings, with no

fixed positions between HI, LO

or XLO. The word (Medium)

and number designations are for

reference only and are guides to

the flame settings referenced in

the chart.

Page 15

Download from Www.Somanuals.com. All Manuals Search And Download.

Section Four: Using the Cooktop

PRG Professional Ranges Care and Use

Suggested Flame Settings

Before using this chart read page 15

Food

Start Cooking

Continue Cooking

ExtraLow^®Heat

Settings

BEVERAGES

Med. – heat milk, cover

LO – finish heating

XLO – keep warm,

Cocoa

cover*

BREADS

French Toast, Pancakes,

Grilled Sandwiches

Med. – preheat skillet

Med. Lo to Med. –

cook

BUTTER

4 to 3 – allow 5 to 10

minutes to melt

XLO – to hold

CEREALS

Cornmeal, Grits,

Oatmeal

HI – cover, bring

water to a boil, add

cereal

Med. Lo to Med. –

finish cooking according

to package directions

XLO – to hold, cover*

CHOCOLATE

2 to XLO – allow 10 to

15 minutes to melt

XLO – to hold*

DESSERTS

Candy

Med. Lo to Med. –

cook following recipe

Med. Lo to Med.

Med. to Med. HI

Pudding and Pie Filling

Mix

Med. to Med. Hi – cook

according to package directions

Pudding

Med. Lo – Bring milk to a boil

3 to 2 – to cook

EGGS

Cooked in Shell

HI – cover, bring water

to a boil, add eggs, cover

XLO – cook 3 to 4

minutes for soft cooked;

or 15 to 20 minutes for

hard cooked

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

4 to 3 – finish cooking

steaming point, add eggs

MEAT, FISH, POULTRY HI – until meat starts to sizzle Med. Lo to Med. –

Bacon, Sausage Patties

finish cooking

Braising: Swiss Steak,

HI – melt fat, then brown on

3 to 2 – simmer until

Pot Roast, Stew Meat

Med. Hi to HI, add liquid, cover

tender

Quick Frying:

Med. Hi to HI – preheat skillet Med. Hi to HI –

Breakfast Steaks

fry quickly

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, HI – preheat skillet

Thin Steaks, Hamburgers,

Link Sausage

Med. to Med. HI —

brown meat

4 to 3 – to hold, covered

3 to 2 – to hold, uncov-

ered

Poaching: Chicken ,

HI – Cover, bring

2 to 1 – to finish cooking

whole or pieces, Fish

liquids to a boil

Page 16

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Four: Using the Cooktop

Suggested Flame Settings

Food

Start Cooking

Continue Cooking

ExtraLow^®Heat

Settings

Simmering: Stewed

HI – cover, bring liquid

4 to 1 – simmer slowly

Chicken, Corned Beef,

Tongue, etc.

to a boil

PASTAS: Macaroni,

HI – bring water to a

Med. Hi to HI – to

Noodles, Spaghetti

boil, add pasta

maintain a rolling boil

POPCORN (use a heavy, HI – cover, heat until

Med. to Med. Hi –

flat bottom pan)

kernels start to pop

finish popping

PRESSURE COOKER

Med. Hi to HI –

Med. Lo to Med. –

Meat

build up pressure

maintain pressure

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

Tomato Base

Med. Hi to HI – cook meat

vegetables, follow recipe

2 to XLO – simmer (2

to 3 to thicken sauce,

uncovered)*

White, Cream, Bernaise,

Hollandaise

Med. Lo – melt fat,

follow recipe

LO to Med. Lo –

finish cooking

XLO – to hold, cover*

SOUPS, STOCK

HI – cover, bring liquid

3 to 2 – simmer

to a boil

XLO – to hold, cover*

VEGETABLES

Fresh

HI – cover, bring water and Med. Lo to Med. –

XLO – to hold, cover

vegetables to a boil

cook 10 to 30 minutes,

or until tender

Frozen

HI – cover, bring water

and vegetables to a boil

Med. Lo to Med. –

cook according to

package directions

Deep Frying

In Pouch

HI – heat oil

Med. to Med. Hi –

maintain frying temp.

HI – cover, bring water and LO to Med. Lo –

vegetables to a boil

cook according to

package directions

Saute

HI – heat oil or melt butter; Med. Lo to Med. –

add vegetables

cook to desired

doneness

Stir Fry

HI – heat oil, add vegetables Med. Hi to HI –

finish cooking

* We recommend that these foods be stirred occasionally.

Page 17

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Four: Using the Cooktop

Using the Grill

AVENTILATINGHOODofadequateCFMcapacityventedtotheoutsideofthehouseisrecommended

for installation ABOVE THE RANGE AND GRILL. For most kitchens with a wall mounted hood, a

certified hood rating of not less than 940 CFM is recommended. The hood must be installed according to

installation instructions furnished with the hood and local building code requirements.

THE GRILL

AUTOMATIC

REIGNITION

The electronic igniter auto-

matically sparks the burner to

light. DO NOT TOUCH any

burner while the igniters are

sparking.

(Available on some models)

When cooking food on the grill you

will achieve the same flavor as meat

cooked on an outdoor barbecue.

This flavor is actually created by the

fats and juices that are brought to

the surface of the food and car-

amelized by the intense heat from

the stainless steel radiant.

BURNER EFFICIENCY

AND FLAME

CHARACTERISTICS

Grill knob

Most types of foods, steaks, chops,

patties, poultry pieces, etc., cook

somewhat faster on the gas grill

withitsconstantregulatedheatthan

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

number of heat settings, and there

arenofixedpositionsonthecontrol

knob between HI and LO. To turn

the burner on, press the control

knobandrotateitcounterclockwise

to the LITE position.

YournewThermadorProfessional^®

grill is equipped with an aluminized

steel double U-shaped tube 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.

An improper gas-air mixture may

cause either a yellow tipped flame

or burner flutter. Have the flame

adjusted by a technician. Foreign

particles in the gas line may cause an

orange flame during initial use. This

will disappear with use.

Adjust the knob to the desired

heat setting.

Iftheflameisuneven,flutters,makes

excessive noise or lifts, check to see

if the BURNER ports are clogged. If

the ports are clogged, use a wire, a

straightened paper clip or needle to

clear the ports. If the condition

persists, contact a service agency

for adjustment.

NOTE:Whenusedwithpro-

pane gas, a slight pop or flash

mayoccurattheburnerports

afewsecondsaftertheburner

has been turned off. This usu-

ally occurs after the burner

has been on awhile. This is

normal.

Page 18

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Four: Using the Cooktop

USING THE GRILL

After removing all packaging materials,check to be

certain that the grill components are correctly as-

sembled in the grill box.The grill grates,stainless steel

radiant and the burner are assembled in the grill box

from the factory. Follow the steps below to assemble

the components in the grill box.

CAUTION:

•

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.

A. Disassemble and/or remove the grill grate, stain-

less steel Radiant and burner from the grill box.

The grill must be assembled as shown.

The drip tray heat shields must be in

place,andtheburnermustbeproperly

positioned relative to the gas supply.

Incorrect assembly of the grill may

result in unsafe or hazardous

conditions during operation.

B. Install the aluminum rectangular drip pan inside

the grill box as shown below.

C. Install the heat deflector in the U Section of the

burner. Make sure that the heat deflector is slop-

ing toward the rear of the grill box.

D. Insert the burner venturi to the orifice located at

the front center of the grill box.The holes at the

opposite burner ends must be seated on the studs

at the rear of the grill box.Then locate the heat

deflector between the studs on sides of the the

grill can.

•

Donotleavethegrillunattendedwhile

in use.

Donotusecharcoalbriquettesorcoals

of any kind.

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

each end of the grill can.

F. Place the grill grate,with raised food containment

rail oriented towards the grill box rear.

Grill

Grate

Exploded Views and Side View of Grill

Stainless

Steel Radiant

Spark igniter

Double

U-shaped

burner

Heat

Deflector

Venturi

Drip Pan

Grill

Box

Burner Placement on Supports

Page 19

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Four: Using the Cooktop

Using the Grill

COOKING ONTHE GRILL

GRILLING SUGGESTIONS

•

The burner should light within

approximately 5 seconds.

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

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

vals.

•

Preheat grill for 15 minutes.

The hot grill sears the food,

sealing in the juices.The longer

the preheat, the faster the

meat browns and the darker

the brand marks.

N Brush on basting sauce toward the end of cooking.

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

fork punctures the meat and lets the juices run out.

•

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.

N Add seasoning or salt after grilling.

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

easier to turn with a spatula.

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

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

N 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.

N 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.

N 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.

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

due to grease dripping on the stainless steel radiant.

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

food to another area of the grill.

•

Use a brass wire brush,dipped

in hot water, to loosen food

particles from the grate.

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

the grill and turn off the burner.

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

When the grill has cooled,

clean the drip tray, heat shield

and compartment.

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

N Be cautious when turning meat over.

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

Page 20

Download from Www.Somanuals.com. All Manuals Search And Download.

Section Four: Using the Cooktop

PRG Professional Ranges Care and Use

Grill Cooking Chart

FOOD

WEIGHT OR

THICKNESS

CONTROL

SETTING

TOTAL SUGGESTED

COOKING TIME

SPECIAL INSTRUCTIONS

and TIPS

MEATS

Beef

Hamburgers

Grill, turning once when juices

rise to the surface.

Do not leave hamburgers

unattended since a flare-up

could occur quickly.

1/2 to 3/4 inch

Medium

High

14 to 18 minutes

12 to 15 minutes

Steaks

Rib, Club,

Tenderloin,

Porterhouse,

T-Bone,

Sirloin

Rare

1 inch

High

10 to 14 minutes

13 to 18 minutes

Remove excess fat from edge.

Slash remaining fat

(140˚F)

1-1/2 inches

at 2-inch intervals. Grill,

turning once.

Medium

1 inch

Medium to

High

14 to 22 minutes

18 to 27 minutes

(160˚F)

1-1/2 inches

Well-Done 1 inch

Medium

22 to 32 minutes

27 to 37 minutes

(170˚F)

1-1/2 inches

Lamb

Chops &

Steaks

Rare 1 inch

High

12 to 15 minutes

High

Remove excess fat from edge.

Slash remaining fat

(140˚F)

1-1/2 inches

14 to 18 minutes

at 2-inch intervals. Grill, turning

once.

Medium

1 inch

Medium to

High

15 to 20 minutes

18 to 25 minutes

(160˚F)

1-1/2 inches

Well-Done 1 inch

Medium

20 to 30 minutes

(170˚F)

Pork

Chops

Remove excess fat from edge.

Slash remaining fat

at 2-inch intervals. Grill, turning

once. Cook well done.

1/2 inch

1 inch

Medium

20 to 40 minutes

35 to 60 minutes

Grill, turning occasionally. Dur-

ing last few minutes brush with

barbecue sauce, turn several

times.

Ribs

Medium

45 to 60 minutes

Page 21

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Four: Using the Cooktop

Grill Cooking Chart

FOOD

WEIGHT OR

THICKNESS

CONTROL

SETTING

TOTAL SUGGESTED

COOKING TIME

SPECIAL INSTRUCTIONS

and TIPS

MEATS

Remove excess fat from edge.

Slash remaining fat at 2-inch

intervals. Grill, turning once.

Pork

Ham Steaks

(pre-cooked)

1/2 inch

High

4 to 8 minutes

5 to 10 minutes

Slit skin. Grill, turning once.

Hot Dogs

Medium

POULTRY

Chicken

Broiler/Fryer

Place skin side up. Grill, turn-

ing and brushing frequently

withmeltedbutter,margarine,

oil or marinade.

2 to 3 pounds

Low or

Medium

1 to 1-1/2 hours

40 to 60 minutes

Halved or

Quartered

Breasts

Medium

30 to 45 minutes

FISH AND

SEAFOOD

Steaks

Grill, turning once. Brush with

melted butter, margarine or

oil to keep moist.

Halibut,

Salmon,

Swordfish

3/4 to 1 inch

High

Medium to

8 to 15 minutes

Whole

Catfish,

Rainbow

Trout

4 to 8 ounces

Medium to

High

12 to 20 minutes

Grill, turning once. Brush with

melted butter, margarine or

oil

Page 22

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Four: Using the Cooktop

Using the Griddle

THE GRIDDLE

GRIDDLE COOKING CHART

(Available on some models)

The griddle is packaged with a pro-

tective grease coating that must be

completely removed with a spatula,

paper towels, (in crevices use a

table knife or toothpick) and

cleaned with hot sudsy water. Rinse

with vinegar/water and season now

or it will rust.

to ignite the gas, a safety

valve opens and gas flows to

the burner and ignites. The

griddle burner is rated at

15,000 BTU HR.

FOOD

TEMPERATURE

225˚F to 250˚F

300˚F to 325˚F

Eggs

Bacon, Ham,

Pork Chops

GREASE TRAY

Sausage, Grilled

325˚F to 350˚F

The grease tray is positioned

slightly under the front edge

of the steel griddle to catch

grease or food residue

scraped from the surface

with a metal spatula.

Cheese Sandwiches

TO SEASON OR RE-SEA-

Pancakes,

350˚F to 375˚F

SON YOUR GRIDDLE

Seasoning is an important pro-

cess which keeps food from

sticking during cooking and

prevents rusting. Once the

griddle is seasoned, it can be

usedwithorwithoutadditional

grease or shortening.

French Toast

Hash Brown

400˚F to 425˚F

GRIDDLE BURNER

The built-in griddle has an alumi-

nized steel tube burner, typical of

those used in restaurant griddles.

The burner is ignited by an electric

glow bar. This device eliminates the

need for the continuous burning

pilot light. When the glow bar

reaches a temperature hot enough

Tip and Lift

1. Pour1teaspoonofvegetableoil

onto the center of the griddle.

Do not use corn oil. Spread

oil over entire surface with a

paper towel or coarse cloth.

2. Turn the control knob to a 350˚

setting. When the oil begins to

smoke, turn the control knob

OFF. Allow griddle to cool.

Wipe off excessive oil with pa-

per towel or cloth.

GR IDDLE GREASE PAN

Use care when tipping the tray so

that the contents are not spilled

when it is removed.

NOTE

1. It is normal for the griddle

to darken with use.

2. The Griddle can be used

without any additional

grease or shortening,after

it has been properly

seasoned.However,grease

or shortening may be used

depending on the flavor

desired.

3. Repeat steps 1 and 2.

4. Whenthegriddleiscool,wipeit

clean with a paper towel. Apply

a very thin layer of vegetable

oil. The griddle is now ready to

use.

Do not place another

utensil on the seasoned

griddle to simmer or keep

food warm.

3. The griddle must be level

or tilted slightly forward

for proper operation.

Contact your authorized

servicer if the griddle

needs to be leveled.

Griddle Control Knob

GRIDDLE KNOB

USING THE GRIDDLE

1. Check that the drip tray is in

place with one side tucked un-

der the griddle overhang.

2. Push down and turn the control

knob to a temperature sug-

gested on the Griddle Cooking

Chart.

The griddle thermostat has an infi-

nite number of heat settings be-

tween 150 and 500°F. There are no

fixed positions on the control knob.

To turn on the griddle, press then

rotate the control knob counter-

clockwise to the desired tempera-

ture setting. The glow igniter turns

on. As soon as it is hot (approxi-

mately 60 to 90 seconds), the gas

safety valve opens and the burner

ignites.

4. When used with propane

gas, a slight pop or flash

may occur at the burner

ports a few seconds after

the burner has been

turned off. This usually

occurs after the burner has

been on awhile. This is a

normal function of your

griddle.

3. Allow 10 to 15 minutes for the

griddle to preheat to the tem-

perature selected.

4. Place the food on the griddle

and cook to desired

5. Remove and clean the

grease tray after every use.

doneness.

Page 23

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Five: Using the Oven

Bake Mode

TIPS FOR BAKE

RACK POSITIONS

Oneortworacksoffoodcanbecookedintheovenatthesametime. Place

racks in the oven before turning it on. Position #2 is the most commonly

used for single rack cooking. See below for recommended rack positions.

Preheating The Oven

Many foods such as meat, poultry,

casseroles, or other long cooking

foodscookwellwithoutpreheating

the oven. See your recipe for pre-

heating recommendation. Preheat-

ing is achieved in 10 to 15 minutes,

depending on the temperature set-

ting.

PRG304, PRG36 and PRG48 (large main oven)

#3 Use this rack in combina-

with rack #1 for double

rack baking.

tion

#2 Usethisrackwhenbaking

single pan foods, such as

cakes, breads, pies, des-

serts,casseroles,cookies,

orasinglerackovenmeal.

Getting the Best Results

L Minimize opening the door:

• Use a minute timer.

• Use the interior oven lights.

#1 Use this rack for air leav-

L Choose the right size utensil:

use the utensil recommended

in the recipe.

ened cakes (Angel Food),

a large roast, turkey or other large food item.

If you are using racks #1 and #3, be sure to check for doneness sooner

thantheminimumtime.Thefoodonthelowerrackpositionmaycook

slightly faster than the food on the upper position. If using one rack with

a large commercial baking pan , the food may take a few extra minutes as

the air cannot circulate as freely as it does with a smaller pan.

L Store the broiler pans outside

the ovens. An extra pan with-

out food, affects the browning

and cooking.

L The type ofpan used affects the

browning:

PRG48 (secondary oven)

#3 Use this rack when broiling.

#2 Use this rack for baking single

•

For tender, golden brown

crusts, use light non-stick/

anodized or shiny metal

utensils.

food items, such as cake, bread,

pie, dessert, casserole, cookies,

etc.

•

For brown crisp crusts, use

dark non-stick/anodized or

dark, dull metal utensils or

glass bakeware. These may

require lowering the bake

temperature 25˚F.

#1 Use this rack for Angel Food

cake or a large roast or chicken,

etc.

UTENSILS

Type

L Metal bakeware (with or without a non-stick finish), heat-proof glass,

Oven Heating Light

glass-ceramic, pottery, or other utensils suitable for the oven.

Thislight turns on when the oven

heats and cycles off when the set

temperature has been reached. The

cyclingcontinuesaslongasaBAKE

or CONVECTION • BAKE

mode is set.

L Suitable cookie sheets have a small lip on one side only.

L One full commercial baking sheet (18" x 26") in large main oven.

L 10x13-inch cookie sheet and 7^-3/4x2-inch baking sheet in secondary

oven

Placement

L Allow at least 1" of space be-

To Set the All-Gas PRG Oven Models

tween the pans and the oven

walls so heat can circulate

around each pan.

1. SetTemperature on GasThermostat Dial.

L The bake burner flame lights in 60 to 90 seconds.

L The flame cycles of when the selected temperature is reached,

L Stagger baking utensils so that

one is not directly above an-

other. Allow 1-1/2 inches above

and below each pan.

then cycles on again to maintain selected temperature.

Page 24

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Five: Using the Oven

Convection • Bake Mode

TIPS FOR CONVECTION•BAKE (Model PRG304, PRG36 and PRG48 - Main Oven Only)

Oven Heating Light

RACK POSITIONS

This light turns on when the oven One, twoorthreeracksoffoodcanbecookedintheovenatthesametime.

heats and cycles off when the set Place racks in the oven before turning it on. See previous page for

temperaturehasbeenreached. The positioning racks.

cycling continues as long as a BAKE

#3 Use this rack in combination with rack #1 for double rack baking.

or CONVECTION• BAKE mode is

#2 Use this rack when baking single pan foods such as sheet cakes, some

breads, pies, desserts, casseroles, cookies, or a single rack oven meal.

Use with racks #1 and #3 for three sheets of cookies.

set.

PreheatingThe Oven

When roasting and baking foods

with convection longer than 15

minutes, preheating is not neces-

sary.

#1 Usethisrackforairleavenedcakes(AngelFood),frozenpie, largeroast

or turkey. Use in combination with rack #3 for a 2 rack oven meal or

more than 2 cakes.

Ifyouhaveloadedtheoven, besuretochecktheitemsfordonenesssooner

than the minimum time.

TIPS IN CONVECTION

MODE

UTENSILS

•

Loweroventemperature25°to

50°F. when converting regular

BAKE to CONVECTION •

BAKE settings for baked food

items such as breads, cakes,

cookies and muffins, etc.

Type

L Aluminum bakeware gives the best browning results.

L Cookie sheets should have low sides; use aluminum commercial half-

sheets or professional cooking utensils.

L Light or dark pan finish affects timing: Light pan finish gives a medium

•

Length of cooking time may be

shorter than the standard bake

time.

to golden brown appearance; dark pan finish gives a darker brown.

L Thebroilpanandgridcanbeusedforroastingtendermeatsandpoultry

as an alternate utensil to a roasting rack and low sided pan.

The pan shape, dimensions and

various combinations of pans

may affect cooking times and

browning.

Placement

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

rectangular baking pans should be placed crosswise on the rack with

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

circulate freely.

•

Place a single crust pumpkin pie

directly on a small aluminum

cookie sheet for optimum bak-

ing.

L Whenbakingonmorethanonerack, pansdonotneedtobestaggered.

CONDENSATION

HIGH ALTITUDE BAKING

It is normal for a certain amount of moisture to evaporate from the food

duringanycookingprocess.Theamountdependsonthemoisturecontent

of the food. The moisture will condense on any surface cooler than the

inside of the oven, such as the control panel.

When baking at high altitudes, in

either BAKE or CONVECTION •

BAKE, recipes and baking times

vary. For accurate information,

write the Extension Service, Colo-

rado State University, Fort Collins,

Colorado 80521. There may be a

cost for the bulletins. Specify the

type of information you want (ex-

ample: cakes, cookies, breads, etc.).

CAUTION:

WHEN USING THE OVEN IN ANY MODE

Never use aluminum foil to cover the oven racks or to line

the oven. It can damage the oven liner if heat is trapped under it.

Page 25

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Five: Using the Oven

Other Uses of Bake

SLOW COOKING AND LOW TEMPERATURE USES OF THE OVEN

Inadditiontoprovidingperfecttem-

peratures for baking and roasting,

the oven can be used at low oven

temperatures to keep hot, cooked

foods at serving temperature, to

cook foods long and slow (as if using

a crock pot), to dehydrate food, to

warm plates, and to defrost foods.

FOOD SAFETY

The United States Department of Agriculture says:

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

than 2 hours.

SUGGESTED TEMPERATURE CHART TO KEEP FOOD HOT

Hot cooked foods can be kept at

serving temperatures. Set the oven

to bake and use the temperature

suggested on the chart.

Food

Oven Temperature ˚F

Beef

Rare........................................................................................ 140˚ – 155˚F

Medium.................................................................................. 155˚ – 170˚F

Well done ............................................................................. 170˚ – 180˚F

Bacon ..................................................................................... 200˚ – 225˚F

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

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

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

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

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

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

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

Potatoes

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

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

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

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

Pork........................................................................................ 170˚ – 200˚F

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

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

Foods needing to be kept moist

must be covered with a lid or alumi-

num foil.

Slow Cooking of one food or an

oven meal is possible by setting the

oven to bake and the thermostat to

225˚F.

Uncooked frozen foods can be

thawed with the oven selector set

to bake and the thermostat to

150˚F. Keep food tightly wrapped in

foil and thaw just enough to handle.

Cook immediately. Do not re-

freeze.

Frozen cooked foods can be

thawed with the oven selector set

to bake and the Thermostat set to

170˚F. Loosen the freezer paper

wrapping. Do not use plastic.

OVEN CONTROL KNOB and HEATING LIGHT

✳

_{Download from Www.Soman}P_uaa_lg_se_.co2_m6_{. All Manuals Search And Download.}

PRG Professional Ranges Care and Use

Section Five: Using the Oven

Setting Broil Mode

BROIL IN THE LARGE

MAIN OVEN and PRG48

SECONDARY OVEN

RACK POSITIONS

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

ranges have a special rack in the large main oven for broiling. Turn this rack

over, so that the broil pan fits into the area outlined.

TIPS FOR BROIL

PRE-HEATING THE

INFRA-RED BROILER

PRG Broil Pan Rack Template

(Large main oven)

It is recommended that you

do not pre-heat the broil

burner before starting to

cook. Only very fast cooking

foods, such as thin fillets of fish,

would require preheating so the

surface of the food could brown in

the time the food was cooked. If

pre-heating is necessary, pre-heat

no more than 2 to 3 minutes.

#3 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.

PRE-HEATING THE

BROIL BURNER PRG48

(secondary oven)

It is recommended that the broil

burner be pre-heated 5 minutes

before broiling, when food items

are 3/4" to 1" thick. Items less than

3/4", such as a fish fillet, need 10

minutes preheat. Do not preheat

for chicken pieces.

#2 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 and when broiling chicken halves.

UTENSILS

L ThePRG48hastwobroilpans,allotherrangeshaveone.Thealuminum

broil pan is to be used in the secondary oven. Use the chrome and

porcelain enamel two-piece broil pan and grid in large main oven. DO

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

GETTING THE

BEST RESULTS

L Be sure to defrost food before

L Use metal or glass-ceramic bakeware when top browning casseroles,

main dishes, or bread.

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

broiling.

cannot withstand the intense heat of the infra-red broiler

L Broil with the door closed in

PRG All-Gas ovens.

BROILING WITH A REGULAR MEAT

THERMOMETER

L Steaks should be at least 1"

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.

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.

thick if rare meat is desired.

L Turn foods over only once,

after half the total cooking

time. It is not necessary to turn

very thin foods (ham slices, fil-

lets of fish, etc.). Liver slices

must be turned over regard-

less of thickness.

NOTE:

L Use a Minute timer. Set it for

theminimumtimetocheckthe

food.

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

same oven. When one is on the other one cannot be turned on.

Page 27

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Five: Using the Oven

Setting Broil Mode

BROIL

In all the large main ovens only the gas infra-red broiler

heats in the BROIL mode. In the PRG48 secondary

oven only the broil burner heats in the BROIL mode.

NOTE: Successful broiling requires constant

exposure to high, intense heat (infra-red heat

from the gas broiler.

Place rack in position recommended on Page 27. For most foods that require use of a non-preheated broiler, set

food on two piece broil pan and place in oven. For very fast cooking foods in which the broiler may be preheated

for no more than 2 or 3 minutes, place food and broil pan in oven after preheating is complete.

To Set the Oven to Broil

1. SetThermostat to BROIL setting.

L The Infrared broiler flame lights in 60 to 90 seconds.

2. KEEP DOOR CLOSED throughout broil cycle.

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

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

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

spattering and smoking.This pan is designed for use in the large

main 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.

NOTE: Ingasovens, theintenseheatemit-

ted by the infra-red broiler makes it neces-

sary to keep the door closed.

HEATING LIGHT AND

OVEN CONTROL KNOBS

CAUTION

Becarefulnottodamagethescreencoveringthe

infra-red broiler of gas ovens. If the screen is

damaged, air can enter the distribution box be-

hind the screen, possibly resulting in an explo-

sion. Do not apply cleaners or wipe screen.

✳

GAS OVEN INFRA-RED BROILER

Screen should be

glowing red

Flame should be

approximately

1/8" thick and blue

Oven broiler flame should be visually inspected to resemble

diagram.

Page 28

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Six: Care and Maintenance

Care and Maintenance

Before cleaning the range, be certain that the burners and oven(s) are turned off and the grates and exterior

surfaces are cool. Clean Griddle and Grill carefully while still warm. Always clean the range with caution.

A wet sponge or cloth used to wipe spills off a hot area can result in steam burns.

BURNER GRATES

SEALED BURNERS

Porcelain

Enamel Cap

BURNER CAP

Ports

Locator

Igniter

BURNER GRATES

BURNER BASE

Twogratesinterlock, fromfrontto

back, to form a continuous surface.

The burner grates are porcelain

enamel over cast iron for durabil-

ity. Theymaybewipedwhileonthe

cooktop with hot, soapy water,

rinsed and wiped dry.

For proper lighting and performance of the burners, keep the igniters,

burner caps, and ports clean and free of soil. It is necessary to clean these

only when the flame does not burn blue completely around and within the

burner, when there is a severe boil over, when the burner does not light,

or when the electronic igniter clicks continuously even after the flame has

been lit. See Cleaning Chart, Page 31.

When the burner and burner grate are cool, remove the grate. Grasp the

burner cap and remove it. Refer to drawing above.

Due to the extreme temperatures

and rapid temperature change that

the grates are exposed to, in addi-

tion to spillage of acidic and sugar-

laden foods onto the grates, some

deterioration of the porcelain

enamel surface is normal and ex-

pected over time. Deterioration

may include discoloration and, in

extreme cases, crazing (fine, hair-

like cracks) and/or chipping of the

porcelain. The extent of deteriora-

tion will be directly related to the

severity and amount of usage.

Clean the burner cap with a cleanser suitable for enamel. Use a wire, a

straightened paper clip or needle to clear the ports. Do not use a

toothpick; it could break off in the port. If necessary, wash, rinse and dry

burner according to the Cleaning Chart. Be sure to dry the burner base

and cap thoroughly before reinstalling the burner cap.

Replace the burner cap, being sure to properly line up the locator tab with

the notch in the burner base. Thoroughly dry the igniters to prevent

nuisance or continuous sparking.

The trim strips are anodized aluminum; avoid cleaning products that

contain ammonia. See Cleaning Chart, Page 32.

Trim Strips

Burner Spill Tray

If cleaning necessitates removal of

grates, care should be taken in

lifting them; they are very

heavy. Be sure to place the grate

on a protected surface.

Page 29

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Six: Care and Maintenance

Grill

Grate

CARE AND MAINTENANCE

OTHER GRILL PARTS

GRILL GRATE

After the grill has cooled, remove

thegrate,stainlesssteelradiant

and double U-shaped burner,

heatdeflector,removableheat

shield, and drip pan.

Stainless

Steel

Radiant

LiftthedoubleU-shapedburner

where it hooks to the brackets at

the rear of the box. (See Figure on

Page 19.) Pull burner from the

burner hole to remove it from the

gas connection. The burner may be

cleaned,ifdesired,withawirebrush.

All gas ports must be free of

blockage for safe operation. Use a

metal paper clip to remove debris

from port holes.

Double

U-shaped

burner

Heat

Deflector

The easiest way to clean the grill is

while it is warm (not hot) after

cooking is completed and after

turning off the flame. Wear a

barbecuemitttoprotectyourhand

from the heat and steam. Use a

brass grill brush and water on the

grill grate in most instances. For

stubborn stains, use a soap filled

steel wool pad. Steam created as

the water contacts the hot grill

grate assists the cleaning process

by softening any food particles,

which will fall off and burn. If the

grill is allowed to cool before

cleaning, it will be more difficult.

Drip Pan

Lift out and wash the stainless steel

removable heat shield, and

grease drip pan. Use hot sudsy

water, rinse and dry.

Grill

Box

Tape newspaper to cover the

2 black side trim rails next to

the grill on the porcelain

maintop and all griddle parts.

Ovencleanerwillpermanently

damage these parts so they

need to be covered. Spray

cleaner using short, controlled

applications to stainless surfaces

only. Don’t spray directly inside

holeforburnerconnectionoronto

the spark igniter. Wait 30 minutes

to 1 hour. Wear rubber gloves and

wipe off cleaner; rinse and dry.

Apply again if necessary.

GRILL

CAUTIONS:

1. Do not clean any part

of the grill in any self-

cleaning oven.

2.Whendisassemblingor

reassemblingthegrill,

use extreme caution

to avoid contact with

the spark igniter. The

igniter could break,

preventing operation

of the grill.

3. Use caution when

cleaningaroundsharp

metal corners and

edges.Useofcleaning

glovesisrecommend-

ed.

Page 30

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Six: Care and Maintenance

Range Cleaning Chart

When cleaning this range:

Brand Names

The use of brand names is intended

only to indicate a type of cleaner.

This does not constitute an en-

dorsement. The omission of any

brand name cleaner does not imply

its adequacy or inadequacy. Many

products are regional in distribu-

tion and can be found in the local

markets.

Avoid cleaning any part of the range while hot.

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 max-

imum effectiveness and to avoid marring the surface.

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

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

recommended on the chart.

It is imperative that all products be

used in strict accordance with in-

structions on the package.

4. Any part of this appliance, except the steel griddle, can be cleaned with

hot sudsy water. When rinsing is required, rinse thoroughly.

The following chart gives direc-

tions for cleaning this range:

5. Always wipe dry immediately to avoid water marks.

Part/Material/

Soil Condition

Cleaning Products/Directions

Wire, straightenedpapercliporneedle. Donotuseatoothpick.

Hot sudsy water.

COOKTOP

Burner Caps

Powdered cleanser: Bon-Ami^®, Ajax^®, Comet^®.

•

Clear ports of any soil. Wash, rinse and dry. Make certain that all

burners, including the two far left ExtraLow^®burners, are turned

OFF before cleaning.

Hot sudsy water.

Pull knobs straight forward. Wash, do not soak. Rinse, dry and

Control Knobs,

•

Plastic

replace. Make certain the knobs are reinstalled in the proper

location. Do not force knobs onto wrong control.

Hot sudsy water.

Back Panel Frame

•

Wash, rinse thoroughly, and dry.

Stainless Steel

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

•

Spray cleaner on cloth, then wipe surface.

Stainless steel cleaners: Stainless Steel Magic^®, Revere Ware^®Instant

Copper and Stainless Steel Cleaner, Bon-Ami.

•

Use the mildest cleaning procedure first. Apply cleaner with a damp

sponge, rinse thoroughly, and dry. Always scrub in the direction

of the grain. Do not use a steel wool pad or steel brush, as

it will scratch the surface. Avoid applying too much pressure when

scrubbing.

DO NOT allow deposits to remain for long periods of time.

DO NOT allow salt solutions, disinfectants, bleaches or cleaning com-

pounds to remain in contact with stainless steel for extended periods.

Many of these compounds contain chemicals which could prove harmful.

Rinse with water after exposure and wipe dry with a clean cloth.

Continued

➟

Page 31

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Six: Care and Maintenance

Range Cleaning Chart

Part/Material/Soil Condition

Cleaning Products/Directions

Hot sudsy water. Mild Abrasive Cleansers: Bon-ami^®, Soft

Grates

Porcelain Enamel on Cast Iron

Scrub^®. For stubborn stains: a soap filled steel wool pad.

•

Wash, rinseanddry. Theoccasionaluseofmildabrasivecleaners

or steel wool soap filled pad is okay. Abrasive cleansers, used

vigorously or too often, can eventually harm the enamel.

Apply with a damp sponge, rinse thoroughly, and dry.

When removing the grates, care should be taken in lifting

them. Be sure to place the grate on a protected surface.

NOTE: Grates will develop blisters and chips in the porcelain with

use due to the extreme operating temperatures

Griddle – Steel

See Pages 23 and 34 for detailed directions.

Griddle Grease Pan –

Stainless Steel

See Cooktop Back Panel Stainless Steel Directions on Page 37.

Grill Grate

Porcelain Enamel on Cast Iron

See Page 34 for detailed directions.

The quality of this material resists most stains and pitting, providing the

surface is kept clean and protected.

Nonabrasive Cleaners: Hot soapy water, ammonia or detergent and

water.

Grill Box, Heat Shields,

Radiant

Stainless Steel

• Apply with sponge or cloth then wipe clean using a clean cloth and

thoroughly dry the surface. Regularly apply stainless steel cleaner-

polishsuchasStainlessSteelMagic^®toprotectthefinishandleaveasoft

lustre.

• Do not allow food deposits to remain on stainless steel for any length

of time.

Mild Cleaners: General kitchen cleaners such as Fantastik®, Formula

409®. Vinegar: to remove hard water spots

• Apply with sponge or cloth, then wipe clean using a clean cloth and

thoroughly dry the surface.

Mild Abrasive Cleaners: RevereWare Instant Stainless Steel Cleaner^®.

Kleen King Stainless Steel Cleaner or Liquid.

• Apply with a damp sponge or cloth. Rub lightly in direction of the

polish lines. Wipe clean using damp cloth or sponge and dry surface.

Remember, chlorine or chlorine compounds (check the labels) are

corrosive to stainless steel. It is very important to rinse thoroughly and

dry if a cleaning agent with chlorine is used.

Heat tint or discoloration: RevereWare Instant Stainless Steel

Cleaner^®.

• Apply with a damp cloth or sponge. Satisfactory for use on all finishes

if rubbing is light. Use in direction of grain lines.

Hot sudsy water, rinse and dry thoroughly. For stubborn stains use

a soap filled steel wool pad.

Grill Drip Pan

Aluminum

Page 32

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Six: Care and Maintenance

Range Cleaning Chart

Part/Material/

Soil Condition

Cleaning Products/Directions

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.

OVEN

Broil Pan Grid

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, it may scratch the finish. Rinse

thoroughly and wipe dry.

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

•

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

thoroughly and wipe dry.

Broil Pan Bottom

Porcelain Enamel

See instructions for Cavity, Models PRG304, PRG36 and PRG48)

below.

Infra Red Broiler

DO NOT APPLY CLEANERS OR WIPE THE SCREEN.

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

citricjuices,tomatoes,rhubarb,vinegar,alcoholormilk,shouldbewiped

up and not allowed to bake onto the porcelain during the next use. Over

a period of time, the procelain may craze (get fine hairlike lines).

Hot sudsy water.

Cavity

Porcelain Enamel on Steel

•

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,

oruntilthefoodsoilcanbeeasilyremovedwithadampsoapycloth

or mild abrasive. A solution of about 3 tablespoons of household

ammoniainahalfcupofwatermaybeplacedinthewarmovenover

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.

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

•

For stubborn stains, the occasional use of abrasive cleaners is okay,

but, if used vigorously or too often, they can eventually harm the

enamel. Dampen pad, rub surface lightly, rinse thoroughly, and dry.

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

NOTE: Commercial oven cleaners are corrosive to infra-red broiler

andthermostatbulbs.DONOTsprayorwipecleanersontotheseparts.

If some cleaner gets on the broiler or thermostat bulb, wipe it off

immediately with a clean damp cloth.

•

Follow manufacturer’s instructions. Rinse thoroughly and wipe dry.

Continued

➟

Page 33

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Six: Care and Maintenance

Range Cleaning Chart

Part/Material/Soil Condition Cleaning Products/Directions

Front Frame

Stainless Steel

See Cooktop, Back Panel, Page 31.

Racks

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: PanHandl’rs, 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 discol-

oration. 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

Stainless Steel

See Cooktop, Back Panel, Stainless Steel, Page 31.

Interior

See Oven Cavity, Page 33.

Porcelain Enamel

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

Seal

Door Gasket.

•

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

remove or damage mesh

Page 34

Download from Www.Somanuals.com. All Manuals Search And Download.

PRG Professional Ranges Care and Use

Section Seven: Before Calling for Service

Do-It-Yourself Maintenance

OVEN LIGHT BULB REPLACEMENT

CAUTION:

Replace only with a 40 watt, 120 volt appliance light bulb. DO NOT USE

a standard household light bulb in any oven.

Before replacing the light bulb,

be certain the Oven Light

Switch is in the off position.

Let bulb and cover cool com-

pletely 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 attempting

to remove the bulb base

from the socket.

To Replace the Light Bulb:

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

completely.

2. Remove the light cover. Turn the cover to the left (counterclockwise)

to unscrew it.

3. Remove the burnt out bulb. Replace it with a 40 watt, appliance

light bulb only.

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

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.

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.

If the cooktop is being used when the power failure occurs, turn all of the

burner control knobs to theOFF position. Then, the standard burners can

be lighted by holding a match at the ports and turning the control knob to

the HI position. Wait until the flame is burning all the way around the

burner cap before adjusting the flame to the desired height.

For All-Gas Ranges, the oven and

broiler burners can not be turned

on during a power failure.

_{Download from Www.Somanuals.com.}P_Aa_llg_Me_a3_nu5_{als Search And Download.}

PRG Professional Ranges Care and Use

Section Seven: Before Calling for Service

Before Calling for Service

Before calling for Service, check the following to avoid

unnecessary service charges.

SERVICE INFORMATION

For handy reference, copy the in-

formationbelowfromthedatarat-

ing 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?

IF THE BURNERS DO NOT IGNITE

Model Number

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

The data rating plate shows the model and serial numbers of your range.

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

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

remove the toe kick panel.

Also, enter this information on

the Product Registration Form in-

cluded with this product, then mail

it to the indicated address to re-

ceiveyourfreeThermadorProfes-

sional^®Cookbook.

For PRG All-Gas models, the data rating plate is found in the

U-shaped channel at the bottom front of the range.

CAUTION:

BEFORE REMOVING THE TOE KICK PANEL, DISCON-

NECT THE RANGE FROM THE ELECTRICAL POWER

SUPPLY. REINSTALL THE TOE KICK PANEL BEFORE RECON-

NECTINGTHERANGETOTHEPOWERSUPPLYANDOPERAT-

ING THE RANGE.

PRG Data Rating Plate Location

_{Download from Www.Soman}P_uaa_lg_se_.co3_m6_{. All Manuals Search And Download.}

PRG Professional Ranges Care and Use

Warranty

Full OneYearWarranty

Covers one year from the date of installation or date of occupancy for a new previously

unoccupieddwelling, Saveyourdatedreceiptorotherevidenceoftheinstallation/occupancy

date.

Thermador® Will Pay For:

All repair labor and replacement parts found to be defective due to materials and workmanship. Service

must be provided by a Factory Authorized Service Agency during normal working hours. For a Service

Agency nearest you, please call 800/735-4328.

Thermador Will Not Pay For:

1. Service by an unauthorized agency. Damage or repairs due to service by an unauthorized agency or use of

unauthorized parts.

2. Service visits to:

•

Teach you how to use the appliance.

Correct the installation. You are responsible for providing electrical wiring and other

connecting facilities.

•

Reset circuit breakers or replace home fuses.

3. Damage caused from accident, alteration, misuse, abuse, improper installation or installation not in

accordance with local electrical codes or plumbing codes, or improper storage of the appliance.

4. Repairs due to other than normal home use.

5. Service labor during limited warranty period.

6. Travel fees and associated charges incurred when the product is installed in a location with limited or

restricted access, (i.e., airplane flights, ferry charges, isolated geographic regions).

Warranty applies to appliances used in residential application; it does not cover their use in commercial

installations.

This warranty is for products purchased and retained in the 50 states of the U.S.A., the District of Columbia

and Canada. Should the appliance be sold by the original purchaser during the warranty period, the new

owner continues to be protected until the expiration date of the original purchaser's warranty period.

The warranty applies even if you should move. THERMADOR DOES NOT ASSUME ANY

RESPONSIBILITYFORINCIDENTALORCONSEQUENTIALDAMAGES.Somestatesdonot

allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights and you may also have other rights which

may vary from state to state or province to province.

_{Download from Www.Somanuals.co}P_ma_.g_Ae_{ll M}37_{anuals Search And Download.}

Specificationsareforplanningpurposesonly. Refertoinstallationinstructionsandconsultyourcountertop

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

ventilationrequirements.Forthemostdetailedinformation,refertoinstallationinstructionsaccompanying

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.

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

Download from Www.Somanuals.com. All Manuals Search And Download.

Toshiba Cash Register MA 1040 100 Series User Manual
Toshiba Laptop Z10T A1111 User Manual
Toshiba Personal Computer M9 ST5511 User Manual
Transcend Information MP3 Player TS4G User Manual
Triarch Fan CF 3000 User Manual
Tripp Lite Log Splitter B156 002 User Manual
Troy Bilt Chipper CS4210 CS4265 User Manual
Ultra Products Carbon Monoxide Alarm 3000 User Manual
Vienna Acoustics Speaker Schonberg Series User Manual
Vizio Video Game Sound System SB3820 C6 User Manual