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Care and Use Manual

Model PGR304

Model PGR364GL

Low Back Model LB36R

Model PGR484GG

Low Back Model LB48R

Thermador Professional® Range

FOR RESIDENTIAL USE ONLY

All Gas Models PGR30, PGR36, PGR48

LE MANUEL DE SOIN ET D’UTILISATION

EN ENGLAIS AVEC ADVERTISSEMENTS EN FRANÇAIS

© 2002 BSH Home Appliances Corp.

A SPECIAL MESSAGETO OUR CUSTOMERS

Thank you for selecting the Thermador PROFESSIONAL® Range. We recommend that you take time to read this entire booklet before using your new appliance for the first time.

The booklet contains suggestions we believe will be helpful as well as directions for using all the features of this range. Keep it in a handy place, as it has the answers to questions that may occur when you start to cook.

Let us know if we can help you.When you write, please include the model and serial number of your range.

Sincerely,

ThermadorTest Kitchen Consumer Scientists

! WARNING:

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

AVERTISSEMENT

Ne pas entreposer ni utiliser de l‘essence ni d’autres vapeurs ou liquides inflammables dans le voisinage de l’appareil, ni de tout autre appareil.

WHAT TO DO IF YOU

SMELL GAS

Do not try to light any appliance.

Do not touch any electrical switch; do not use any phone in your building.

Immediately call your gas supplier from a neighbor’s phone.

Follow the gas supplier’s instruction.

If you cannot reach your gas supplier, call the fire department.

Installation and service must be performed by a qualified installer, service agency or the gas supplier.

CE QUI FAIRE SIVOUS SENTEZ LE GAZ

Ne pas essayer d'allumer aucum appareil.

Ne pas toucher aucum interrupteur électrique; ne pas utiliser aucun téléphone dans votre bàtiment.

Appeler immediatement votre fournisseur de gaz du téléphone d'un voisin. Sulvre l'instruction du fournisseur de gaz.

Si vous ne pouvez pas contacter votre fournisseur, téléphone le service des incendies.

L'installation et le service doivent étre exécutés par un installateur qualifié, une agence de service ou le fournisseur de gaz.

INTRODUCTION

TABLE OF CONTENTS

Introduction ...................................................

1

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

1

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

2

Section One: General Safety Instructions

Safety .............................................................................

3 – 4

Precautions...................................................................

5 – 6

Section Two: Before You Begin

 

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

7

Section Three: Description

 

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

8

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

9

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

10

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

11

Section Four: Using the Cooktop

 

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

12 – 13

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

14

Proper Cookware .................................................

15 – 16

Surface Burner Cooking Chart ..........................

17 – 18

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

19 – 21

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

22 – 23

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

24

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

24

Section Five: Using the Oven

 

Bake ....................................................................................

25

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

26

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

27

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

28

Baking Chart .....................................................................

29

Broil ....................................................................................

30

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

31

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

32

Section Six: Care and Maintenance

 

Self-Cleaningthe Oven.........................................

33 – 34

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

35 – 40

Section Seven: Before Calling For Service

Do-It-YourselfMaintenance..........................................

41

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

42

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

42

Warranty ...........................................................................

43

INTRODUCTION

The Thermador Professional® Ranges arefree-standingunits available in a number of configurations. All models feature a gas cooking surface with a professional size,Gas convection,self-cleaningoven with broil capability.

GAS TYPE VERIFICATION

Verify the type of gas supplied to the location. Ensure that the appliance is connected to the type of gas for which it is certified. Models come from the factory certified for use with natural gas or with propane (LP) gas. Make certain your range and gas type are the same. Refer to the product rating label which can be located as indicated on Page 42.

! CAUTION:

When connecting the unit to propane gas, make certain the propane gas tank is equipped with its own high-pressureregulator 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 (34.9 millibars) from thepropanegastanktothepressureregulator.

IMPORTANT

All ranges must be installed with a backguard. The PGR 304 comes with a low back. For all other models, one of three available backguards must be ordered separately and installed at the back of the range. The three backguard choices include a Low Back, High Back Shelf, or Island Trim. Before using the range, insure that it is equipped with a proper backguard. Refer to the Installation Instructions accompanying this appliance for more information.

Page 1

INTRODUCTION: CARE AND USE MANUAL

Introduction

This manual contains important Care and Use information for all Thermador Professional® Ranges. When using this manual, it is critical that you know the model number of your range, as some information will be unique to each Range. The model number may be found on the rating plate located on the range as identified on Page 42 of this manual. The charts on the following pages summarize the various range models and identify the features of each range.

PGR Ranges, featuring a Gas Cooking Surface with Self-CleaningGas Ovens with Gas Broiler.

All Gas PGR304 .......................

All Gas, 30" wide Range with Four Gas

 

Cooktop Burners and self-cleaningGas Oven

All Gas PGR364GD .................

All Gas, 36" wide Range with Four

 

Gas Cooktop Burners, Griddle and self-cleaningGas Oven

All Gas PGR364GL ..................

All Gas, 36" wide Range with Four

 

Gas Cooktop Burners, Grill and self-cleaningGas Oven

All Gas PGR366 .......................

All Gas, 36" wide Range with Six Gas

 

Cooktop Burners and self-cleaningGas Oven

All Gas PGR486GD .................

All Gas, 48" wide Range with Six

 

Gas Cooktop Burners, Griddle, large self-cleaningGas Oven

 

and one auxiliary oven.

All Gas PGR486GL ..................

All Gas, 48" wide Range with Six

 

Gas Cooktop Burners, Grill, large self-cleaningGas Oven

 

and one auxiliary oven.

All Gas PGR484GG .................

All Gas, 48" wide Range with Four Gas

 

Cooktop Burners, Grill, Griddle, large self-cleaningGas Oven

 

and one auxiliary oven.

Page 2

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

SAFETY

GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

PLEASE READ CAREFULLY

Gas Models:

PGR304

120 volts, 60 Hz.,

10 Amp electrical circuit required.

Gas Models:

PGR364GD, PGR364GL, PGR366

120 volts, 60 Hz.,

10 Amp electrical circuit required.

Gas Models:

PGR486GD, PGR486GL, PGR484GG

120 volts, 60 Hz.,

10 Amp electrical circuit required.

FOR PERSONAL SAFETY, THIS APPLIANCE MUST BE CONNECTED TO A PROPERLY GROUNDED AND POLARIZED ELECTRICAL POWER SUPPLY.

CAUTION

Accessible parts may become hot when the grill is in use. Young children must be kept away.

See Installation Instructions for electrical requirements and grounding instructions.

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.

CAUTION - ALL MODELS

IN CASE OF AN ELECTRICAL FAILURE

ALWAYS DISCONNECT THE ELECTRICAL PLUG FROM THE WALL RECEPTACLE BEFORE SERVICING THIS UNIT.

It is recommended that a dedicated circuit servicing this appliance be provided.

The use of gas cooking appliances results in the production of heat and moisture.

If for any reason a gas control knob is turned ON and there is no electrical power to operate the electronic igniters on the cooktop burners, turn OFF the gas control knob and wait 5 minutes for the gas to dissipate before lighting the cooktop burner manually.

To light the cooktop burners manually, carefully hold a lighted match to the burner ports and turn the gas control knob to HI. During a power failure you can use the cooktop burners, but each must be lit with a match.

DO NOT attempt to light the two left burners manually. These burners are equipped with the ExtraLow® feature and cannot be lit manually.

TESTED IN ACCORDANCE WITH:

ANSI Z21.1-2000for Household Gas Appliances

UL858 14th Edition for Household Gas Ranges

CAN/CSA-22.2No.61-M89for Household Cooking Ranges

CAN/CGA 1.1-M81Domestic Gas Ranges

Check your local building codes for the proper method of installation. In the absence of local codes, this unit should be installed 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 Appliances and C22.1 Canadian Electrical Code Part 1.

SAVETHESE INSTRUCTIONS

Page 3

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

PRECAUTIONS

SAFETY PRACTICESTO AVOID

PERSONAL INJURY

When properly cared for, your new Thermador PROFESSIONAL® Range has been designed to be a safe, reliable appliance. However, use extreme care when using this restaurant caliber range as this type of appliance provides intense heat and can increase the accident potential. When using kitchen appliances, basic safety precautions must be followed, including the following:

Read this Care and Use Manual carefully before using your new range to reduce the risk of fire, electrical shock, or injury to persons.

Insure proper installation and servicing. Follow the installation instructions provided with this product. Have the range installed and grounded by a qualified technician.

Have the installer show you where the gas supply shut-offvalve is locatedso that you know how and where to turn off the gas to the range.

If you smell gas, your installer has not done a proper job of checking for leaks. If the connections are not perfectly tight, you can have a small leak and therefore a faint gas smell. Finding a gas leak is not a“do-it-yourself” procedure. Some leaks can only be found with the burner control in the ON position and this must be done by a qualified service technician. See Inside Front Cover regarding gas leaks.

In the event a burner goes out and gas escapes, open a window or a door. Do not attempt to use the cooktop until the gas has had time to dissipate.Wait at least 5 minutes before using the range.

Do not repair or replace any part of the appliance unless specifically recommended in this manual. All other servicing should be referred to a qualified technician.

Children should not be left alone or unattended in an area where appliances are in use. They should never be allowed to sit or stand on any part of the appliance.

CAUTION: Do not store items of interest to children above the range or at the back of it. If children should climb onto the appliance to reach these items, they could be seriously injured.

Never use any part of the cooktop or oven for storage. Flammable materials can catch fire and plastic items may melt or ignite.

Do not hang articles from any part of the appliance or place anything against the oven. Some fabrics are quite flammable and may catch on fire.

If the range is near a window, be certain the curtains do not blow over or near the cooktop burners; they could catch on fire.

DO NOT USE WATER ON GREASE FIRES. Turn appliance off and smother fire with baking soda or use a dry chemical or foam-type extinguisher.

Never let clothing, potholders, or other flammable materials comeincontactwithortooclose toanyelement,burnerorburner grate until it has cooled. Fabric may ignite and result in personal injury.

Use only dry potholders: moist or damp potholders on hot surfaces may cause burns from steam. Do not use a towel or other bulky cloth in place of potholders. Do not let potholders touch hot elements, hot burners, or burner grates.

Forpersonalsafety,wearproper apparel. Loose fitting garments or hanging sleeves should never be worn while using this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking.

Do not use aluminum foil to line any part of the oven or cooktop.

Use of a foil liner could result in a shock or fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil is an excellent heat insulator and heat will be trapped beneath it. This will upset the cooking performance and can damage the finish of the oven or the cooktop.

!WARNING

TO REDUCE THE

RISK OF TIPPING

OF THE APPLI–

ANCE,ITMUSTBE

SECURED BY A

P R O P E R L Y

INSTALLEDANTITIP DEVICE. VERIFY THAT THE ANTI-TIPDEVICEISENGAGEDPER INSTALLATION IN– STRUCTIONS. (NOTE:ANTI-TIPDEVICE IS REQUIRED ON ALL 30" AND 36" RANGES)

Page 4

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Warning: The appliance is for cooking. Based on safety considerations, never use the oven or cooktop to warm or heat a room. Also, such use can damage the cooktop or oven parts.

When using the cooktop: DO NOT

TOUCH THE BURNER GRATES OR THE IMMEDIATE SURROUNDING AREA. Areas adjacent to the burners may become hot enough to cause burns.

Never leave the cooktop unattended when using high flame settings. Boil overs cause smoking and greasy spillovers that may ignite. More importantly, if the burner flames are smothered, unburned gas will escape into the room. See Inside Front Cover regarding gas leaks.

Only certain types of glass, heatproof glass-ceramic,ceramic, earthenware, or other glazed utensils are suitable for cooktop use.This type of utensil may break with sudden temperature changes. Use only on low or medium heat settings according to the utensil manufacturer’s directions.

Do not heat unopened food containers; a buildup of pressure may cause the container to burst.

During cooking, set the burner control so that the flame heats only the bottom of the pan and does not extend beyond the bottom of the pan.

Avoid using high flame setting with a pan larger than the grate or with one that spans more than one burner, such as a griddle, for prolonged periods of time. This can result in poor combustion that generates harmfulby-products.

PRECAUTIONS

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.

Always use utensils that have flat bottoms, large enough to cover the burner. The use of undersized utensils could expose a portion of the flame and may result in ignition of clothing.

To minimize burns, ignition of flammable 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.

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 products which promote flareups.

The optional cutting board accessory must be removedbefore operating the griddle beneath or burners adjacent to it.

GREASE IS FLAMMABLE. Let hot grease cool before attempting to handle it. Avoid letting grease deposits collect. Clean after each use.

For proper lighting and performance of the burners, keep the igniter ports clean. It is necessary to clean these when there is a boil over or when the burner does not light even though the electronic igniters click. See Page 38.

WARNING

After a spill or boil over, turn off the burner and clean around the burner and burner port. After cleaning, check for proper operation.

Clean the cooktop with caution.

Avoid steam burns; do not use a wet sponge or cloth to clean the cooktop while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the cleaner manufacturer.

Be sure all cooktop controls are turned off and the cooktop is cool before using any type of aerosol cleaner on or around the cooktop. The chemical that produces the spraying action could, in the presence of heat, ignite or cause metal parts to corrode.

When using the oven: DO NOT

TOUCH THE INFRARED BURNERS, THE INTERIOR SUR–FACESOF THE OVEN OR THE EXTERIOR AREA I M M E D – I A T E L Y SURROUNDING 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.

Place oven racks in desired position while oven is cool. If a rack must be moved while the oven is hot, do not let the potholders contact the infrared burner.

Use care when opening the oven door; let hot air or steam escape before removing or replacing foods.

Before self-cleaningthe oven,remove the broiler pan, oven racks and any other utensils, and excess spillage.

Page 5

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

PRECAUTIONS

Do not clean, rub, damage, move or remove the door gasket. It is essential for a good seal during baking and while self-cleaning the oven.

Protecttheself-cleaningfeature.

Clean only those parts indicated in this booklet. Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around the large self-cleaningoven.

DO NOT obstruct the flow of combustion or ventilation air.

For safety reasons and to avoid equipment damage, never sit, stand, or lean on the oven door.

Service should only be done by

authorized Technicans. Technicians must disconnect the power supply before servicing this unit.

Listen to be sure the cooling blower runs whenever the oven controls are set to broil or self-clean. If the fan does not operate, do not use the oven. Call an authorized service center for service.

Clean the ventilator hood and filters above the range frequently so grease from cooking vapors does not accumulate on them.

• In case of fire or when intentionally “flaming” liquor or other spirits on the cooktop, follow hood manufacturer’s instructions.

California Proposition 65 - Warning: The burning of gas cooking fuel and the elimination of soil during selfcleaning generate someby-productswhich are on the list of substances which are known by the State of California to cause cancer or reproductive harm. California law requires businesses to warn customers of potential exposure to such substances. To minimize exposure to these substances, always operate this unit according to the instructions contained in this booklet and provide good ventilation to the room when cooking with gas, during and immediately afterself-cleaningthe oven.

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

DESCRIPTION

PGR

PGR

PGR

PGR

PGR

PGR

PGR

 

 

304

364 GD

364 GL

366

484 GG

486 GD

486 GL

 

 

 

 

 

 

 

 

 

Oven Racks

Large Oven

3

3

3

3

3

3

3

 

 

 

 

 

 

 

 

 

Oven Racks

12-inchOven

 

 

 

 

2

2

2

 

 

 

 

 

 

 

 

 

Two-Piece

Broil Pan

1

1

1

1

2‡

2‡

2‡

 

 

 

 

 

 

 

 

Star Burner Caps

4

4

4

6

4

6

6

 

 

 

 

 

 

 

 

Burner Grates

2

2

2

3

2

3

3

 

 

 

 

 

 

 

 

Control Knobs

5

6

6

7

8

9

9

 

 

 

 

 

 

 

 

Cast Iron Grill Grate

 

 

1

 

1

 

1

 

 

 

 

 

 

 

 

Stainless Steel Radiant

 

 

1

 

1

 

1

 

 

 

 

 

 

 

 

Coated Titanium-SurfaceGriddle

 

1

 

 

1

1

 

 

 

 

 

 

 

 

 

Product Registration Card

1

1

1

1

1

1

1

 

 

 

 

 

 

 

 

 

Backguard

 

1

*

*

*

*

*

*

 

 

 

 

 

 

 

 

 

Installation

Instructions

1

1

1

1

1

1

1

 

 

 

 

 

 

 

 

Use and Care Manual

1

1

1

1

1

1

1

 

 

 

 

 

 

 

 

 

*Backguard must be ordered and shipped separately. It is not included with the range shipment. ‡The aluminum broil pan is for the Secondary Oven; the porcelain & chrome broil pan is for the Main Oven.

Page 6

SECTION TWO: BEFORE YOU BEGIN

Before UsingYour Range for the FirstTime

Remove all packaging materials and temporary labels from oven and cooktop.

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

2.Record the Model and Serial number on Page 42. See "Data Rating Plate." These may be used for any future contacts with your servicer or the factory. Enter this information on the Product Registration Card included with this product then mail it to the indicated address.

3.Optional Accessories. Grill Cover, Chopping Board, Griddle Cover and other accessories are available from your Thermador Dealer. Contact the Thermador Parts Departmenttoll-freeat 800/7354327 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 3 is the most frequently used position. Place rack(s) in the proper position before turning on the oven.

Insert the racks as follows:

a.Hold the rack with the back rail in the up position towards the rear of the oven. Slip it into the oven so the rack slides are between the rack and the rack guides.

b.Tip the front of the rack up slightly as it slides into the oven so that the safety stops clear the rack slides. The safety stops on the back of the rack will keep it from sliding out of the oven when it is pulled forward.

CAUTION

Aluminum foil should never be used to cover the oven racks or to line the oven. It may cause damage to the oven. Do not remove the infrared burner in the gas oven.

BEFORE BAKING OR BROILING, the oven and broiler should be turned on to burn off the manufacturing oils. Turn the oven on to 450°F (230°C) for 20 to 30 minutes; then turn the broiler to "Broil" for same length of time. You may wish to turn on the ventilator above your range during this time.

Please read Page 40 in Section 6: Care and Maintenance before cleaning the oven racks.

Page 7

SECTION THREE: DESCRIPTION

Model and Parts Identification

Gas Model PGR484GG - Shown Has a grill, a griddle and four burners, two ExtraLow® and two standard. Model PGR486GD – Has a griddle and six burners, two ExtraLow® and four standard.

Model PGR486GL – Has a grill and six burners, two ExtraLow® and four standard.

Key for PGR48 Models

1.22" High Shelf Backguard, 12" Low Back, or Island Trim

(Backguard ordered separately)

2.Burner Grates & Burners

3.Grill

4.Griddle

5.Control Knobs, ExtraLow® Burners (2)

6.Control Knobs, Standard Burners (4)

7.Oven Controls

8.Oven Light Switch

9.Oven Door

10.Viewing Window

11.Auxiliary Oven (2 racks included)

12.Kick Panel (Product Rating Label Located Behind Kick Panel)

13.Range Feet (4)

13

! WARNING:

To provide proper ventilation, do NOT remove range feet.

1

2

2

3

4

5

6

7

8

11 9

10

12

13

15

Gas Oven Interior

14.Oven Interior Lights

15.Broil Element

16.

Oven Thermostat

17

14

14 16

17.

Rack Guides

 

 

 

18.

Oven Rack

 

 

 

 

(3 included, not shown)

 

 

 

19.

Bake Element (hidden)

 

 

 

20.

Convection Fan Cover

 

 

20

 

 

 

19

 

Page 8

SECTION THREE: DESCRIPTION

Gas Model PGR366 - Shown

Model PGR364GD – Has a center griddle and four burners, two ExtraLow® and two standard. Model PGR364GL – Has a center grill and four burners, two ExtraLow® and two standard.

Key for PGR Models

1

1.22" High Shelf Backguard, 12" Low Back, or Island Trim

(Backguard ordered separately)

2. Burner Grates & Burners

2

2

2

3.Control Knobs, ExtraLow® Burners (2)

4.Control Knobs, Standard Burners (4)

5.Oven Controls

6.Oven Light Switch

3 4 5 4

7. Oven Door

6

 

8.Viewing Window

9.Kick Panel (Product Rating Label

Located Behind Kick Panel)

7

10. Range Feet (4)

8

 

! WARNING:

9

To provide proper ventilation, do NOT remove range feet.

10

10

 

Gas Oven Interior,

Please see Page 8

Page 9

SECTION THREE: DESCRIPTION

Model and Parts Identification

Gas Model PGR304 - Shown

Key for PGR304 Models

1.9" Low Back or Island Trim (Island Trim ordered separately)

2.Burner Grates & Burners

3.Control Knobs, ExtraLow® Burners (2)

4.Control Knobs, Standard Burners (2)

5.Oven Controls

6.Oven Light Switch

7.Oven Door

8.Viewing Window

9.Kick Panel (Product Rating Label Located Behind Kick Panel)

10. Range Feet (4)

! WARNING:

To provide proper ventilation, do NOT remove range feet.

Gas Oven Interior,

Please see Page 8

1

2

2

3

6

5

4

7

8

9

10

10

Page 10

Guide to Knob Identification and Location

Locate each knob type by the corresponding number on the diagrams. Actual knobs are not numbered.

1.Simmer Knob

OFF HI-LO-XLO

2.Standard Knob

OFF HI LO

3.Grill Knob

OFF-LITE-HI-LO

4.Griddle Knob

OFF 150 200 250 300 350 400 450 500

5.Auxiliary Oven Knob

OFF 150 200 250 300 350 400 450 500 Broil

6.Main Oven Knob

OFF 150 200 250 300 350 400 450 500 Broil Clean

PGR484GGZS

1 2

PGR484GDZS

1 2

PGR484GLZS

PGR304ZS PGR30 MODEL

1 6 2

PGR366ZS

PGR36 MODELS

 

1

2

6

2

PGR364GDZS

1

4

6

2

PGR364GLZS

1

3

6

2

PGR48 MODELS

5

6

3

4

5

6

4

2

1

2

5

6

3

2

Page 11

SECTION FOUR: USING THE COOKTOP

USINGTHE COOKTOP

SEALED BURNERS

CONTROL KNOBS

Sealed Star™ Burner Base

The cooktop features four or six gas surface burners; each rated at 15,000 BTU/HR.The burners are sealed to the stainless steel top frame to prevent liquid spills from accumulating below the top surface, making it easier to clean.

On all models, the two left burners have the exclusive ExtraLow‚ feature; the remaining burners are standard. Each burner has its own control knob.

The control knobs for two sealed gas burners, one in front and one in the rear, are located directly in front of and below the pair of burners on the control panel.

Rear

Burner

Location Setting

Indicator

Knob

Bezel

Standard Burner

Control Knob

The icon above each control shows whether the burner position is in the front or in the rear. A solid star indicates the location of the burner controlled by that particular knob. The drawing above shows the knob controlling the rear burner.

OPERATION OFTHE BURNERS

Press in on the knob and turn it counter-clockwiseto the HI setting.

The igniter for the selected sealed burner clicks and sparks.

After flame ignition, the igniters stop clicking.

Rotate the knob to any flame setting between HI and LO.

The Blue Burner Signal Light, between the burners, will light when adjacent burners are lit.They will remain on until the burner is turned off.

BTU Output for Standard Burners

HI is equivalentto15,000 BTU/HR.

LO is equivalent to 2,100 BTU/HR.

BTU Output for ExtraLow® Burners

HI is equivalent to15,000 BTU/HR.

LO is equivalent to3,000 BTU/HR.

XLO is equivalent to370 BTU/HR.

ExtraLow® Burners

The controls for the two left burners, front and rear, have flame settings even lower than the standard LO settings.

Front

Burner

Location

ExtraLow

Range

ExtraLow® Burner

Control Knob

The drawing shows that the control knob has an additional range between the LO and XLO settings.When the knob is set within this range, the flame pulses off and on. By varying the length of time the flame is off and on, the heat is reduced even further to cook delicate foods. For example, these very low settings are suitable for simmering and poaching, melting chocolate and butter,holding cooked foods at temperatures without scorching or burning, etc.

Page 12

SECTION FOUR: USING THE COOKTOP

Operation of the ExtraLow

Burners

XLO, the very lowest setting, is achieved by cycling the flame ON for approximately 8 seconds and OFF for 52 seconds of each minute.

When the knob is set just below the LO setting, the flame will cycle ON for approximately 52 seconds and OFF for 8 seconds of each minute.

To vary the amount of low heat to suit the food and quantity, the control can be set anywhere within the LO and XLO range marked on the knob.

ExtraLow Settings

The number and dash designations, shown in the drawing, are for reference only.

They do not actually appear on the knob. The number indicates the position of the flame setting as represented on the cooking chart, pages 17 and 18, with #4 being hotter than #1.

ExtraLow Techniques

The type and quantity of food affects which setting to use.

The pan selected affects the setting. Its size, type, material, and whether a lid is used, all affect the consistency of the cooking temperature.

To maintain a low or simmer heat, bring food to a rolling boil. Stir well,then cover the pan and lower the heat to a setting just below LO.

Check periodically to see if the control knob should be turned to another setting.

If an over-sizepan is used, the simmer action may occur mainly in the center of the pan. To equalize the temperature throughout the food,stir the food around the outer edges of the pan into the food in the center.

It is normal to stir food occasionally while simmering.This is especially important when simmering for several hours, such as for a homemade spaghetti sauce or beans.

When lowering the flame setting, adjust it in small steps.

If the setting is too low to hold a simmer, bring the food back to a boil before re-settingto a higher heat.

It is normal not to see simmer bubbles immediately after the food has been stirred.

There may be bubbling when the flame cycles ON and no bubbles when the flame is OFF. Even when the flame is OFF, there will be steam and a slight quiver on the liquid’s surface.

ELECTRONIC

SINGLE POINT

IGNITION

Burner

Base

Cap

Star™ Burner

Components

Each burner has its own electronic igniter that sparks when the burner is turned on. Each burner should light in 4 seconds or less. If a burner does not light, check to see that the cap is positioned correctly on the base.Do not touch the burners when the igniters are sparking. If a burner fails to ignite, refer to the section on Page 43, “Before Calling for Service.”

BURNER CAP

Page 13

SECTION FOUR: USING THE COOKTOP

AUTOMATIC RE-IGNITION

If any one or more burners or grill blow out, the electronic igniter automatically sparks to re-lightthe flame.Do not touch the burners when the igniters are sparking.

IMPORTANT:

For proper combustion do not use the cooktop without the burner grates in place.

There is a slight sound associated with gas combustion and ignition. This is a normal condition.

On cooktops using propane gas (LP), a slight “pop” sound may be heard at the burner ports a few seconds after the burner has been turned off.

POWER FAILURE

In the event of a power failure, only the standard burners and grill can be manually lit. It is necessary to light each one individually.

If the cooktop is being used when the power failure occurs, turn all knobs to the OFF position.

The standard burners and grill can be lighted by holding a match at the ports and turning the control knob to the HI position.Wait until the flame is burning all around the burner cap or U-shapedburner before adjusting the flame to the desired height.

Neither ExtraLow burner can be used during a power failure. Be sure to turn them off.

If either ExtraLow burner is on when a power failure occurs, they cannot be turned back on until both knobs are first turned off.

The griddle cannot be used during a power failure.

If you smell gas, refer to safety precautions listed inside the front cover.

WARNING

In the event of a power failure, all knobs are to be turned to the OFF Position. Only the standard burners and the grill can be lit manually.

FLAME HEIGHT

The correct flame height depends on 1) size and material of pan being used; 2) food being cooked; and 3) amount of liquid in the pan.

Never extend the flame beyond the base of the pan.

Use a low or medium flame for pan materials that conduct the heat slowly, such as porcelain coated steel or glass-ceramic.

FLAME DESCRIPTION

Dark Blue

S e c o n d a r y

Cone

Light Blue

Primary

Cone

Flame Color

The burner flame color should be blue with no yellow on the tips. It is not uncommon to see orange in the flame color; this indicates the burning of airborne impurities in the gas and will disappear with use.

With propane (LP) gas, slight yellow tips on the primary cone are normal.

The flame should burn completely around the burner cap.If it doesn’t, check that the cap is positioned correctly on the base and that the ports are not blocked.

The flame should be stable with no excessive noise or fluttering.

Page 14

SECTION FOUR: USING THE COOKTOP

COOKWARE RECOMMENDATIONS

SAFETY PRECAUTIONS:

Food packaged in aluminum foil should not be placed directly on the burner grate. Aluminum foil can melt during cooking.

Do not let plastic, paper or cloth come in contact with a hot burner grate. They may melt or catch fire.

Never let a pan boil dry. This can damage your pan and the cooking surface.

For best cooking results, use professional quality pans with metal handles.(Plastic handles can melt or blister, if the flame extends up the side of the pan.) Professional quality pans are found at restaurant supply stores and gourmet specialty shops. All cookware should have these characteristics: good heat conductivity, good balance,correctly sized base diameter,a heavy,flat base, and a proper fitting lid.

Aluminum and copper are pan materials that conduct the heat quickly and evenly.These metals are sometimes attached to the base or in the core between stainless steel.

BALANCED PAN

Balance is important for stability and even cooking. The handle must not be heavier than the pan and tilt it unevenly. A pan must sit level on the grate without rocking or wobbling.

(51 mm)

BASE DIAMETER

Select the base diameter to match the diameter of the flame.The diameter of the flame should be the same size as the pan base or slightly smaller. Oversize or under size pans sacrifice cooking performance. A 5-1/2"(140 mm) base size is generally the smallest recommended.

FLAT BASE PAN

A heavy, flat base is more apt to remain flat when heated. Pan bases that are warped, dented, ridged or too lightweight will heat unevenly. Heat and cool pans gradually to avoid sudden temperature changes which tend to distort cookware. Do not add cold water to a hot pan.

COVERED PAN

A properly fitting lid will shorten cooking time and make it possible to use lower heat settings.

Page 15

SECTION FOUR: USING THE COOKTOP

SPECIALTY COOKWARE

FLAT-BOTTOMWOK PAN

ROUND-BOTTOMWOK

IN SUPPORT RING

Woks – Either flat based or round bottom woks with the accessory ring can be used on models without abuilt-inwok burner.Round bottom woks must be used with a support ring. Place the “F” on the accessory ring facing to the front.

Canners and Stock Pots – Select one with a base diameter that extends no more than 2 inches (51mm) beyond the grate.

Standard Size Water Bath Canner

21 to 22 quarts (19.95 to 20.9 liters),

with an 11 to 12 inch base (279 to 305 mm) and a 9 to 11 inch depth (229 to 279 mm).

Standard Size Pressure Canner

8 to 22 quarts (7.6 to 20.9 liters)), with an 8 to 11 inch base (203 to 279 mm) and

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

CANNING TIPS:

A flat base pan is preferred to one with a concave, convex or rippled base.

When using two canners at the same time, use staggered burners. Do not block air to the burners.A flame needs the right amount of air for complete combustion.

Use a cover on a canner when bringing the contents to a boil.

Once the contents have reached a boil on HI, use the lowest flame possible to maintain the boil or pressure.

Canning produces a large amount of steam. Take precautions to prevent burns.

COOKING CHART

SUGGESTIONS FOR USING THE CHART

Use the chart on Pages 17 and 18 as a guide.The settings you use will vary depending on the pans selected and the starting temperature of the food.

On the chart, the “Finish Setting” has been separated for the standard and ExtraLow burners.There may or may not be a change between the two burner settings.

The ExtraLow setting can be either a cooking or a holding setting.

Raise or lower the flame setting gradually.Allow time for the pan and the food to adjust to the new setting.

Page 16

SECTION FOUR: USING THE COOKTOP

SURFACE BURNER COOKING CHART

Food

Start Setting

Finish Setting

Finish Setting

 

 

Standard Burners

ExtraLow® Burners

 

 

 

 

BEVERAGES

Med. – heat milk,

LO – finish heating

XLO – keep warm,

Cocoa

cover

 

cover*

BREADS

Med. – preheat skillet

Med. Lo to Med. –

Same as Standard

French Toast, Pancakes,

 

cook

 

Grilled Sandwiches

 

 

 

 

 

 

 

BUTTER

 

 

4 to 3 – allow 5 to 10

Melting

 

XLO – to hold

minutes to melt

 

 

 

 

CEREALS

HI – cover, bring

Med. Lo to Med. –

XLO – to hold, cover*

Cornmeal, Grits,

water to a boil, add

finish cooking

 

Oatmeal

cereal

according to package

 

 

 

directions

 

 

 

 

 

CHOCOLATE

 

Use XLO

2 toXLO – allow 10

Melting

 

 

to 15 minutes to melt

 

 

 

XLO – to hold*

DESSERTS

Med. Lo to Med. –

Med. Lo to Med.

Same as Standard

Candy

cook following recipe

 

 

 

 

 

 

Pudding and Pie Filling

Lo to Med.

Lo

Same as Standard

Mix

cook according to

 

 

 

package directions

 

 

 

 

 

 

Pudding

Med. Lo – Bring milk

Use XLO

3 to2 – to cook

 

to a boil

 

 

 

 

 

 

EGGS

HI – cover, bring

Use XLO

XLO – cook 3 to 4

Cooked in Shell

water to a boil, add

 

minutes for soft cooked;

 

eggs, cover

 

or 15 to 20 minutes for

 

 

 

hard cooked

Fried, Scrambled

Med. to Med. HI –

Lo to Med. Lo

XLO – to hold for a

 

melt butter, add eggs

finish cooking

short period*

 

 

 

 

Poached

HI – bring water to

4 to 3 - finish

Same as Standard

 

the steaming point,

cooking

 

 

add eggs

 

 

 

 

 

 

MEAT, FISH, POULTRY

HI – until meat starts

Med. Lo to Med.

Same as Standard

Bacon, Sausage Patties

to sizzle

finish cooking

 

 

 

 

 

Braising: Swiss Steak,

HI – melt fat, then

Use XLO

3 to 2 –

Pot Roast, Stew Meat

brown on Med. Hi to

 

simmer until tender

 

HI, add liquid, cover,

 

 

 

 

 

 

Quick Frying: Breakfast

Med. Hi to HI

Med. Hi to HI –

Same as Standard

Steaks

preheat skillet

fry quickly

 

 

 

 

 

Frying: Chicken

HI – heat oil, then

LO cover, finish

Same as Standard

 

brown on Med.

cooking

 

 

 

 

 

Deep Frying: Shrimp

HI – heat oil

Med. Hi to HI– to

Same as Standard

 

 

maintain temperature

 

 

 

 

 

Pan Frying: Lamb Chops,

HI – preheat skillet

Med. to Med. HI –

4 to3 – to hold, covered

Thin Steaks, Hamburgers,

 

brown meat

3 to2 – to hold, uncovered

Link Sausage

 

 

 

 

 

 

 

Poaching: Chicken,

HI – Cover, bring

Use XLO

2 to1 – to finish cooking

whole or pieces, Fish

liquids to a boil

 

 

 

 

 

 

Page 17

SECTION FOUR: USING THE COOKTOP

SURFACE BURNER COOKING CHART

Food

Start Setting

Finish Setting

Finish Setting

 

 

Standard Burners

ExtraLow® Burner

 

 

 

 

Simmering: Stewed

HI – cover,

 

4 to 1 – simmer slowly

Chicken, Corned Beef,

bring liquid

 

 

Tongue, etc.

to a boil

 

 

 

 

 

 

PASTAS

HI – bring water to a

Med. Hi to HI – to

Same as for Standard Burners

Macaroni, Noodles,

boil, add pasta

maintain a rolling boil

 

Spaghetti

 

 

 

 

 

 

 

POPCORN (use a heavy,

HI – cover, heat until

Med. to Med. Hi –

Same as for Standard Burners

flat bottom pan)

kernels start to pop

finish popping

 

 

 

 

 

PRESSURE COOKER

Med. Hi to HI – build

Med. Lo to Med. –

Same as for Standard Burners

Meat

up pressure

maintain pressure

 

Vegetables

HI – build up pressure

Med. Lo to Med. –

Same as for Standard Burners

 

 

maintain pressure

 

 

 

 

 

RICE

HI – cover, bring

 

4 to 2 – cook according

 

water to a boil, add

 

to package directions

 

rice, cover

 

XLO – to hold, cover

 

 

 

 

SAUCES

Med. Hi to HI – cook

 

2 to XLO – simmer

Tomato Base

meat/vegetables,

 

(2 to 3 to thicken sauce,

 

follow recipe

 

uncovered).

 

 

 

 

White, Cream, Bernaise,

Med. Lo – melt fat,

LO to Med. Lo –

XLO – to hold, cover*

 

follow recipe

finish cooking

 

 

 

 

 

Hollandaise

Lo to Med. Lo

XLO

XLO – Lowest setting

 

 

 

 

SOUPS, STOCK

HI – cover, bring

 

3 to 2 – simmer

 

liquid to a boil

 

XLO – to hold, cover*

 

 

 

 

VEGETABLES

HI – cover, bring

Med. Lo to Med. –

XLO – to hold, cover

Fresh

water and vegetables

cook 10 to 30 minutes,

 

 

to a boil

or until tender

 

 

 

 

 

Frozen

HI – cover, bring

Med. Lo to Med. –

Same as for Standard Burners

 

water and vegetables

cook according to

 

 

to a boil

package directions

 

 

 

 

 

Deep Frying

HI – heat oil

Med. to Med. Hi –

Same as for Standard Burners

 

 

maintain frying

 

 

 

temperature

 

 

 

 

 

In Pouch

HI – cover, bring

LO to Med. Lo –

Same as for Standard Burners

 

water and vegetables

cook according to

 

 

to a boil

package directions

 

Saute

HI – heat oil or melt

Med. Lo to Med. –

Same as for Standard Burners

 

butter, add vegetables

cook to desired

 

 

 

doneness

 

 

 

 

 

Stir Fry

HI – heat oil, add

Med. Hi to HI –

Same as for Standard Burners

 

vegetables

finish cooking

 

 

 

 

 

* We recommend that these foods be stirred occasionally.

Page 18

SECTION FOUR: USING THE COOKTOP

Using the Grill

A VENTILATING HOOD of adequatecubic-feet-per-minutecapacity vented to the outside of the house is recommended for installationABOVE THE RANGE AND GRILL. For most kitchens with a wall mounted hood, a certified hood is recommended. The hood must be installed according to installation instructions furnished with the hood and local building code requirements.

THE GRILL

AUTOMATIC

(Available on some models)

REIGNITION

GRILL

When cooking food on the grill you will achieve the same flavor as meat cooked on an outdoor barbecue.

This flavor is actually created by the fats and juices that are brought to the surface of the food and caramelized by the intense heat from the stainless steel radiant.

Most types of foods, steaks, chops, patties, poultry pieces, etc., cook somewhat faster on the gas grill with its constant regulated heat than on an ordinary charcoal grill.

Your new Thermador Professional® grill is equipped with an aluminized steelU-shapedtube burner typical of those used in restaurants. Automatic ignition is used to eliminate the continuous pilots found on restaurant grills. The grill burner is rated at 18,000 BTU/HR.

NOTE: 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 normal.

The electronic igniter automatically sparks the burner to light. DO NOT TOUCH any burner while the igniters are sparking.

BURNER EFFICIENCY AND FLAME CHARACTERISTICS

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.

An improper gas-airmixture 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.

If the flame is uneven, flutters, makes excessive noise or lifts, check to see if the BURNER ports are clogged. If the ports are clogged, use a wire, a straightened paper clip or needle to clear the ports. If the condition persists, contact a service agency for adjustment.

Control Knob

CONTROL KNOB

The burner control has an infinite number of heat settings, and there are no fixed positions on the control knob between HI and LO. To turn the burner on, press the control knob and rotate it counterclockwise to the LITE position.

Adjust the knob to the desired heat setting.

Page 19

SECTION FOUR: USING THE COOKTOP

Disassembly/Assembly of the Grill

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.

The grill must be assembled as shown. The drip tray heat shields must be in place, and the burner must be properly positioned relativetothegassupply. Incorrectassembly of the grill may result in unsafe or hazardous conditions during operation.

Do not leave the grill unattended while in use.

Do not use charcoal briquettes or coals of any kind.

Follow the steps below to disassemble the components in the grill box.

A.Remove the grill grate, stainless steel radiant and burner from the grill box.

B.Remove the rectangular drip pan inside the grill box as shown below.

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

D.Insert the end of the burner into the slots at the back of the grill box. Insert the tab on front of the burner into slot in the heat deflector.

E.The stainless steel radiant lies on two (2) studs on each end of the grill can.

F.Place the grill grate, with raised food containment rail oriented towards the grill box rear.

G.To reassemble the grill, follow these instructions in reverse order.

Exploded Views and Side View of Grill

Grill

Grate

Stainless

Steel Radiant

-shapedburner

Heat

Deflector

Box

Burner Placement in slots in back of grill

Page 20

SECTION FOUR: USING THE COOKTOP

USINGTHE GRILL

COOKING ON THE GRILL

The burner should light within approximately 5 seconds.

Preheat grill for 10 to 15 minutes minimum. The hot grill sears the food, sealing in the juices. The longer the preheat, the faster the meat browns and the darker the grill marks.

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.

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.

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.

Use a brass wire brush, dipped in hot water,to loosen food particles from the grate.

When the grill has cooled, clean the drip tray, radiant, heat deflector and compartment.Wipe the U-shapedburner with a damp cloth.

GRILLING SUGGESTIONS

Trim any excess fat from the meat before cooking. Cut slits in the remaining fat around the edges at 2" (51 mm) intervals.

Brush on basting sauce toward the end of cooking.

Use a spatula or tongs instead of a fork to turn the meat. A fork punctures the meat and lets the juices run out.

Add seasoning or salt after grilling.

The grill grate has side and rear rails designed to make it easier to turn with a spatula.

After the juices begin to bubble to the surface, turn the meat only once.This helps keep the juices in the meat.

Some pieces of meat and poultry cook faster than others. Move those pieces to the cooler area of the grill until the rest have finished.

The doneness of meat is affected by the thickness of the cut. Chefs say it is impossible to have a rare doneness with a thin cut.

Do not leave the grill unattended while cooking.

HANDLING EXCESSIVE FLARE-UPS

The intense heat needed for grilling may also cause flare-upsdue to grease dripping on the stainless steel radiant.

If flare-upsoccur, use a long handled spatula to move the food to another area of the grill.

Should flare-upsbecome excessive, remove the food from the grill and turn off the burner.

Excessive flames occur when cooking meat with extra fat, i.e. 30% ground beef, untrimmed steaks, lamb chops, etc.

Be cautious when turning meat over.

It is important that grilling be supervised at all times.

Page 21

SECTION FOUR: USING THE COOKTOP

GRILL COOKING CHART

 

Food

Weight or

Control

Total Suggested

Special Instructions

 

 

 

Thickness

Setting

Cooking Time

and Tips

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEATS

 

 

 

 

 

Beef

 

 

 

 

 

Hamburgers

1/2 to 3/4 inch

Medium

14 to 18 minutes

Grill, turning once when

 

 

 

(13 mm to 19 mm)

 

 

Juices rise to the surface.

 

 

 

 

High

12 to 15 minutes

Do not leave hamburgers

 

 

 

 

 

 

unattended since a flare

 

 

 

 

 

 

up can occur quickly.

 

Steaks

 

 

 

 

 

 

 

 

 

 

Rib, Club,

 

 

 

 

 

Tenderloin,

 

 

 

 

 

Porterhouse,

 

 

 

 

 

T-Bone,

 

 

 

 

 

Sirloin

 

 

 

 

 

Rare

1" (25 mm)

High

10 to 14 minutes

Remove excess fat from

 

(140ºF)

1-1/2"(38 mm)

High

13 to 18 minutes

edge. Slash remaining fat

 

 

 

 

 

 

at 2-inch(51 mm) intervals.

 

 

 

 

 

 

Grill, turning once.

 

Medium

1" (25 mm)

Medium to

14 to 22 minutes

 

 

(160º F)

1-1/2"(38 mm)

High

18 to 27 minutes

 

 

Well-Done

1" (25 mm)

Medium

22 to 32 minutes

 

 

(170º F)

 

1-1/2"(38 mm)

Medium

27 to 37 minutes

 

 

 

 

 

 

 

 

 

Lamb

 

 

 

 

 

Chops &

 

 

 

 

 

Steaks

 

 

 

 

 

Rare

1" (25 mm)

High

12 to 15 minutes

Remove excess fat from

 

(140ºF)

1-1/2"(38 mm)

High

14 to 18 minutes

edge. Slash remaining fat

 

 

 

 

 

 

at 2-inch(51 mm) intervals.

 

 

 

 

 

 

Grill, turning once.

 

Medium

1" (25 mm)

Medium to

15 to 20 minutes

 

 

(160ºF)

1-1/2"(38 mm)

High

18 to 25 minutes

 

 

Well-Done

1" (25 mm)

Medium

20 to 30 minutes

 

 

(170ºF)

 

 

 

 

 

 

 

 

 

 

 

 

Pork

 

 

 

 

 

Chops

1/2" (13 mm)

Medium

20 to 40 minutes

Remove excess fat from

 

 

 

1" (25 mm)

Medium

35 to 60 minutes

edge. Slash remaining fat

 

 

 

 

 

 

at 2-inch(51 mm) intervals.

 

 

 

 

 

 

Grill, turning once.

 

 

 

 

 

 

Cook well done.

 

 

 

 

 

 

 

 

Ribs

 

Medium

45 to 60 minutes

Grill, turning occasionally.

 

 

 

 

 

 

During last few minutes

 

 

 

 

 

 

brush with barbecue sauce,

 

 

 

 

 

 

turn several times.

 

 

 

 

 

 

 

Chart continued, please see next page

Page 22

SECTION FOUR: USING THE COOKTOP

GRILL COOKING CHART

Food

Weight or

Control

Total Suggested

Special Instructions

 

Thickness

Setting

Cooking Time

and Tips

 

 

 

 

 

 

 

 

 

 

MEATS

 

 

 

 

Pork

 

 

 

 

Ham Steaks

 

 

 

Remove excess fat from

(precooked)

1/2 inch

High

4 to 8 minutes

edge. Slash remaining fat at

 

 

 

 

2-inch(51 mm) intervals.

 

 

 

 

Grill, turning once.

Hot Dogs

 

Medium

5 to 10 minutes

Slit skin. Grill, turning once.

 

 

 

 

 

POULTRY

 

 

 

 

Chicken

 

 

 

 

Broiler/Flyer

2 to 3 pounds

Low or

1 to 1-1/2hours

Place skin side up. Grill,

Halved or

 

Medium

40 to 60 minutes

turning 2 to 3 times.

Quartered

 

 

 

 

Breasts, bone-in

 

Medium

30 to 45 minutes

 

 

 

 

 

 

FISH AND

 

 

 

 

SEAFOOD

 

 

 

 

Steaks

 

 

 

 

Halibut,

3/4 to 1 inch

Medium to

8 to 15 minutes

Grill, turning once. Brush

Salmon,

 

High

 

with melted butter, margarine

Swordfish

 

 

 

or oil to keep moist.

Whole

 

 

 

Grill, turning once. Brush

Catfish,

8 to 16 ounces

Medium to

20 to 30 minutes

with melted butter,

Rainbow

 

High

 

margarine or oil to

Trout

 

 

 

moisten.

Page 23

SECTION FOUR: USING THE COOKTOP

ABOUTTHE GRIDDLE

(Available on some models)

DESCRIPTION

The built in griddle is made of restaurant quality aluminum coated with titanium.This produces a surface with even heat that is easy to clean.

The griddle has an aluminized steel tube burner that is lit by a spark igniter.The griddle should light within 4 clicks of the igniter.This eliminates the need for a continuous burning pilot lighter.

A maple chopping block is available as an accessory and purchased separately.It is sized to fit on top of the surface when the griddle is not being used.

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

CONTROL KNOB

GRIDDLE

Control Knob

The griddle is electronically controlled with temperatures marked on the knob from 150ºF to 500ºF.

There are no fixed settings on the knob.

Press and turn the knob counter-clockwiseto the temperature setting.

PREPARING THE GRIDDLE

The griddle must be level or tilted slightly forward for optimum performance. The griddle should have been leveled during installation.If not,the griddle can be leveled by removing the griddle plate and frame then adjusting the leveling screws at the front and back of the griddle opening.

The griddle plate should be washed with warm soapy water then rinsed with clear water prior to use. The griddle may be used without any butter, margarine or oil. However,a very small amount may be used to flavor foods. Any utensil, including metal ones may be used on the griddle surface. Care should be taken so the surface is not gouged when metal utensils are used.

Slide back and lift

Griddle Grease Tray

GRIDDLE GREASETRAY

Push the tray under the front edge of the griddle overhang to catch grease or food residue.

Use a metal spatula to scrape the grease and food particles forward from the surface into the tray.

Clean the tray after every use. When removing the tray, use care when tipping it so that the contents do not spill.

Cooking on the Griddle

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

2.Turn the knob to the cooking temperature to preheat the griddle.

3.Preheat 10 to 15 minutes.

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

5.Add the food and cook.

GRIDDLE COOKING CHART

FOOD

SETTING

Bacon, Ham, Pork Chops

350ºF to 375ºF

(177ºC to 190ºC)

Eggs

300ºF to 325ºF

(150ºC to 160ºC)

 

 

 

Pancakes, French Toast

350ºF to 375ºF

(177ºC to 191ºC)

Potatoes, Hash Brown

400ºF to 425ºF

(205ºC to 219ºC)

 

 

 

Sandwiches, Sausage

350ºF to 375ºF

(177ºC to 191ºC)

 

 

 

Page 24

SECTION FIVE: USING THE OVEN

TIPS FOR BAKE

PREHEATING THE OVEN

Many foods such as meat, poultry, casseroles, or other long cooking foods cook well without preheating the oven. See your recipe for pre– heating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven.

GETTING THE BEST RESULTS

Minimize opening the door:

Use a minute timer.

Use the interior oven lights.

Choose the right size utensil; use the utensil recommended in the recipe.

Store the broiler pans outside the ovens. An extra pan without food, affects the browning and cooking.

The type of pan used affects the browning:

For tender, golden brown crusts, use light non-stick/anodized or shiny metal utensils.

For brown crisp crusts, use dark non-stick/anodizedor dark, dull metal utensils or glass bakeware. These may require lowering the bake temperature 25˚F.

BAKEWARE

Type

Metal bakeware (with or without a non-stickfinish),heat-proofglass,glass-ceramic,pottery, or other utensils suitable for the oven.

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

Large oven will hold a full commercial baking sheet (18" x 26").

Bake

RACK POSITIONS

5

4

3

2

1

Large Gas Main Oven

Bake Rack Positions

Rack positions in the oven are numbered like an elevator. Number one position is the lowest rack and number five is at the top.

LARGE MAIN OVEN

One Rack Baking

The Bake Mode is best for baking on one rack with rack #3 used for most baked items. If the item is tall such as an angel food cake rack #2 may be used. Pies are best baked on rack #2 to make certain the bottom of the crust is done without over browning the top. When large pieces of meat or poultry such as a prime rib of beef or a turkey is roasted, rack #2 is the preferred rack.

Two Rack Baking

Racks #2 and #5 may be used when baking on two levels. Foods such as cookies and biscuits work well using these two racks. Casserole dishes may also be baked using these two racks.

Three Rack Baking

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

12 INCH AUXILIARY OVEN (PGR48 Models)

Baking on rack #3 will result in the best product. When additional height is needed, rack #2 may be used. The use of rack #2 with pies will result in a crisp bottom crust without over baking the top.

If two rack baking is desired in this small oven, use racks #2 and #5. For best results, stagger baking pans front to rear with the pan on rack #2 toward the rear and the pan on rack #5 toward the front.

Placement

Allow at least 1" of space between the pans and the oven walls so heat can circulate around each pan.

Stagger baking utensils so that one is not directly above another. Allow 1-1/2 inches above and below each pan.

Page 25

SECTION FIVE: USING THE OVEN

Convection Bake

TIPS FOR CONVECTION BAKE

PREHEATING THE OVEN

Many foods such as meat, poultry, casseroles, or other long cooking foods cook well without preheating the oven. See your recipe for pre– heating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven.

HIGH ALTITUDE BAKING

When baking at high altitudes, in either BAKE or CONVECTION• BAKE, recipes and baking times vary. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins. Specify the type of information you want (example: cakes, cookies, breads, etc.).

CONDENSATION

It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel.

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 and cause a fire hazard if heat is trapped under it.

RACK POSITIONS

LARGE MAIN OVEN

One Rack Baking

•When baking on one rack, best results are obtained in the bake mode (see Bake).

•When roasting a turkey or a large piece of meat, convection bake may be used. Rack #2 is the most appropriate rack.

Two Rack Baking

•Racks #2 and #5 are most appropriate when using the convection bake mode. Pans should not be staggered but the baking pan on rack #5 should be placed on rack #2 directly under the one on rack #5.

•This may be used for cakes, cookies,biscuits and other foods for which two rack baking is desirable.

•When several casseroles , frozen pies or cakes are to be baked, use racks #2 and #5.

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

Three Rack Baking

•When several sheets of cookies are to be baked, bake them on racks #1, #3,and #5. Place the baking sheets directly on top of each other on the respective racks to allow air to flow around the baking sheets.

BAKEWARE

Type

Aluminum bakeware gives the best browning results.

Cookie sheets should have low sides; use aluminum commercial half-sheetsor professional cooking utensils.

Placement

For better browning, utensils such as cookie sheets, jelly roll pans and rectangular baking pans should be placed crosswise on the rack with the shorter sides on the right and the left. This allows the air to circulate freely.

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

Page 26

SECTION FIVE: USING THE OVEN

Setting Bake/Convection Bake

BAKE/CONVECTION BAKE

These cooking modes are for baking, roasting or warming using one, two or three racks.

TO SET THE GAS OVEN

1.Select BAKE or CONVECTION•BAKE using the Selector switch.

2.Set Temperature using the Oven Control Knob.

The convection fan turns on six minutes after the oven is turned on, if CONVECTION BAKE is selected.

The OVEN andHEATING lights turn on.

The HEATING light cycles off and on. The oven is preheated when theHEATING light cycles off the first time.

The OVEN ON light illuminates and remains on until theOFF Selector switch is turned off or the oven control knob is turned to theOFF position.

The needle of the gauge in the center of the control panel moves to the selected temperature. The gauge is for reference only.

TO SET THE 12-INCHOVEN

1.Select BAKE using Selector switch.

2.Set Temperature using the Oven Control Knob.

The OVEN ON light turns on.

The HEATING light turns on.

The HEATING light cycles off and on. The oven is preheated when theHEATING light cycles off the first time.

The OVEN ON light remains on until the Selector switch is turned off.

OVEN CONTROL KNOBS

NOTE: When the oven is used for an extended period of time at a high temperature, the cooling blower will turn on. This is normal. This cooling blower will also operate during Broil and during theSelf-Cleaningcycle.If the blower is not running during these modes, do not use the oven. Call a qualified appliance technician to repair the unit.

OVEN CONTROL KNOBS

Page 27

SECTION FIVE: USING THE OVEN

Other Uses of Bake

SLOW COOKING AND LOW TEMPERATURE USES OF THE OVEN

In addition to providing perfect temperatures for baking and roasting, the oven can be used at low oven temperatures to keep hot, cooked foods at serving temperature, to dehydrate food and to warm plates.

Hot cooked foods can be kept at serving temperatures. Set the oven to bake and use the temperature suggested on the chart.

Foods needing to be kept moist must be covered with a lid or aluminum foil.

FOOD SAFETY

The United States Department of Agriculture advises: DO NOT hold foods at temperatures between 40˚F to 140˚F more than 2 hours. Cooking raw foods at below 275º F is not recommended.

Suggested Temperature Chart to Keep Food Hot

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

OVEN CONTROL KNOBS

12" GAS OVEN

LARGE GAS MAIN OVEN

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Page 28

SECTION FIVE: USING THE OVEN

Baking Chart

 

 

Control

Total

Special

 

Pan

Temperature

Suggested

Instructions

Food

Size

Setting

Cooking Time

and Tips

 

 

 

 

 

Cookies

12"x15"

375°

8 to 12 minutes

Follow recipe

 

Cookie Sheet

 

 

instructions

 

 

 

 

 

Layer Cakes

8" or 9" Round

350°

25 to 35 minutes

Follow recipe

 

 

 

 

instructions

 

 

 

 

 

Sheet Cakes

9"x13" Pan

350°

30 to 40 minutes

Follow recipe

 

 

 

 

instructions

 

 

 

 

 

Bundt™ Cakes

12 Cup

325°

60 to 75 minutes

Follow recipe

 

 

 

 

instructions

 

 

 

 

 

Brownies

9"x9" Pan

325°

20 to 25 minutes

Follow recipe

or Bar Cookies

 

 

 

instructions

 

 

 

 

 

Biscuits

12"x15"

425° or

10 to 15 minutes

Follow recipe or

 

Cookie Sheet

Package

 

package directions

 

 

Directions

 

 

Quick Bread

8"x4" Loaf Pan

350°

55 to 70 minutes

Follow recipe or

 

 

 

 

package directions

 

 

 

 

 

Muffins

12 cup Muffin Pan

425°

14 to 19 minutes

Follow recipe or

 

 

 

 

package directions

 

 

 

 

 

Fruit Pies

9" Diameter

425°

35 to 45 minutes

Follow recipe

 

 

 

 

instructions

 

 

 

 

 

Fruit Cobblers

9"x9" Pan

400°

25 to 30 minutes

Follow recipe

 

 

 

 

instructions

 

 

 

 

 

Yeast Bread,

8"x4" Loaf Pan

425°

25 to 30 minutes

Follow recipe

Loaves

 

 

 

instructions

 

 

 

 

 

Dinner Rolls

9"x13" Pan

400°

12 to 18 minutes

Follow recipe

 

 

 

 

instructions

 

 

 

 

 

Page 29

SECTION FIVE: USING THE OVEN

Broil

BROIL

TIPS FOR BROIL

PREHEATING THE

BROILER

It is recommended that you preheatthebroilelementbefore starting to cook. Preheat until the dial reaches broil.

GETTING THE

BEST RESULTS

Be sure to defrost food before broiling.

Door may be ajar or closed during broiling.

Steaks should be at least 1" thick if rare meat is desired.

Turn foods over only once, after half the total cooking time. It is not necessary to turn very thin foods (ham slices, fillets of fish, etc.). Liver slices must be turned over regardless of thickness.

Use a minute timer. Set it for the minimum time to check the food.

Center foods directly under the infrared burners for best browning.

To avoid burning chicken skin, remove it before broiling.

RACK POSITIONS

Before turning on the oven, place the rack in the desired position. After preheating the broiler, center the broil pan directly under the infrared burners.

Gas Oven

#5 Use this rack position when broiling beef steaks, ground meat patties, ham steak and lamb chops 1 inch or less in thickness. Also, use when top browning foods.

#4 Use this rack position when broiling meat 1-1/8inches or more in thickness, fish, poultry, pork chops, ham steaks 1 inch or more in thickness.

#3 Use this rack when broiling chicken halves (remove skin).

UTENSILS

The chrome and porcelain enamel two-piecebroil pan and grid is included with the range.DO NOT cover the slotted grid (top) with aluminum foil.

Use metal or glass-ceramicbakeware when top browning casseroles, main dishes, or bread.

. ▲ DO NOT use heat-proofglass or pottery. This type of glassware cannot withstand the intense heat of the broil element.

The two-piecealuminum broiler pan is designed to be used in the 12" Auxiliary Oven in the PGR48 Ranges.

BROILING USING A REGULAR MEAT THERMOMETER

For accurately determining the degree of doneness for a thick steak or chop (at least 1-1/2inches 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.

Small Gas Oven (Models PGR48)

Foods may be broiled on racks #3, 4 or 5 depending upon the type and thickness of the food. Rack #5 may be used for top browning of foods.

NOTE:

It is impossible to use the oven and the broiler simultaneously. When one is on, the other one cannot be turned on.

Page 30

SECTION FIVE: USING THE OVEN

Setting Broil for Gas Oven

BROIL - Gas Oven

Only the infrared burners heat in the BROIL mode.

Place rack in recommended position on Page 32. Before placing food in the oven for broiling, preheat the broiler element until the dial reaches “Broil.”

NOTE: Successful broiling requires constant exposure to high, intense heat .

To Set the Oven to Broil

1.Place oven rack in desired position.

2.Set Selector Switch to Broil.

3.Set Oven Control Knob to BROILsetting.

4.The door may ajar or closed throughout broil cycle.

Your Professional® Range comes with a largetwo-piecebroil pan. The slotted grid allows drippings to flow into the lower pan, away from the intense heat of the broil burners, minimizing spattering and smoking.

The PGR48 Models have a small two-piecealuminum broiler pan. It is to be used in the small auxiliary oven.

Oven Heating Light

This light turns on when the oven heats and cycles off when the set temperature has been reached.The cycling continues as long as a BROIL mode is set.

Page 31

SECTION FIVE: USING THE OVEN

Broiling and Roasting Chart

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

Food Item

 

Rack

Oven

 

Control

Approximate

Special

 

 

 

 

Number

Mode

 

Temperature

Cooking

Instructions

 

 

 

 

 

Setting

Time

and Tips

 

 

 

 

 

 

 

 

Beef

 

 

 

 

 

 

 

Ground Beef

 

5

Broil

 

Broil

15 to 20 minutes

Broil until no

Patties, 1/2" thick

 

 

 

 

 

 

pink in center

 

 

 

 

 

 

 

 

T-BoneSteak

 

5

Broil

 

Broil

12 to 20 minutes

Time depends on

 

 

 

 

 

 

 

rareness of steak

 

 

 

 

 

 

 

 

Flank Steak

 

5

Broil

 

Broil

12 to 20 minutes

Rare to Medium

 

 

 

 

 

 

 

rare is best

 

 

 

 

 

 

 

 

Eye of Round

 

3

Bake

 

325°

20 to 25 min/lb

Small roasts take

Roast

 

 

 

 

 

 

more minutes per

 

 

 

 

 

 

 

pound

 

 

 

 

 

 

 

 

Pork

 

 

 

 

325°

 

 

Loin Roast

 

5

Bake

 

20 to 25 min/lb

Cook until juices

 

 

 

 

 

 

 

are clear

 

 

 

 

 

 

 

 

Poultry

 

 

 

 

 

 

 

Boneless, Skinless

 

4

Broil

 

Broil

20 to 25 minutes

Cook until juices

Chicken Breasts

 

 

 

 

 

 

are clear

 

 

 

 

 

 

 

 

Chicken Thighs

 

4

Broil

 

Broil

25 to 30 minutes

Remove skin; Cook

 

 

 

 

 

 

 

until juices are clear

 

 

 

 

 

 

 

 

Half Chickens

 

3

Broil

 

Broil

30 to 45 minutes

Remove skin;

 

 

 

 

 

 

 

Turn with tongs

 

 

 

 

 

 

 

 

Roast Chicken

 

3

Bake

 

350° min

75 to 90 min

Roast with breast

 

 

 

 

 

 

 

side down to keep

 

 

 

 

 

 

 

breast moist.

 

 

 

 

 

 

 

 

Turkey

 

2

Bake

 

325° min

20 to 25 min/lb

Roast Unstuffed

 

 

 

 

 

 

 

 

Page 32

SECTION SIX: CARE AND MAINTENANCE

Self-Cleaningthe Oven

LARGE GAS MAIN OVEN

The self-cleaningmode of your new range features pyrolyticself-cleaning.When set to theCLEAN mode, the oven reaches a high temperature that burns off the food soil.

When the oven is set for CLEAN, only the cooktop burners (four or six) may be used. The12-inchoven (Model PGR48 only), the griddle and/ or the grillcannot be used.

It is common to see smoke and/ or flames during the CLEAN cycle, depending on the content and amount of soil remaining in the oven. If a flame persists, turn off the oven and allow it to cool before opening the door to wipe up the excessive food soil.

At the end of the CLEAN cycle, some gray ash or burned residue may remain inside the oven. This is a mineral deposit that does not burn or melt. The amount of ash depends on how heavily soiled the oven was before it was cleaned. It is easily removed, when the oven is cold, using a damp paper towel, sponge, or cloth.

Wipe off any smoke residue that remains on the front frame with Formula 409® or Fantastik®. If stain remains, use a mild liquid cleanser. The amount of smoke stain is directly related to the amount of food soil left in the oven at the time ofself-cleaning.Clean the oven often.

LOCK

When the CLEAN cycle starts, theLOCK light turns on, and the automatic door lock cycle begins. Check the door when the LOCK light comes on to confirm that it is locked. You can stop the clean cycle by selecting theOFF position. The lock light will turn off only after the oven has cooled below 550˚F, and the automatic door lock has completed its cycle to the open position.

Make certain that the oven door is locked at the beginning of the selfcleaning cycle.

BEFORE SELF CLEANING THE OVEN

Remove all utensils.

Remove Racks.

Clean the oven front frame and outer door edges. Wipe up large spillovers and grease.

Wipe out puddles of grease and any loose soil that can be easily removed.

Remove any soil that is outside the door seal area. This appliance is designed to clean the oven interior and that portion of the door that is inside the oven. The outer edges of the door and the oven cavity are not in the cleaning zone. Wipe this area clean BEFORE SETTING THE

OVEN TO SELF-CLEAN.

Be sure the light bulbs and glass covers are in place.

Turn on the ventilator hoodabovetherangeand leave it on until after the oven has completed the self-cleancycle.

NOTE: For the first SelfCleaning cycle, remove small animals and birds from the kitchen and surrounding areas.Open a nearby window for additional ventilation.

Page 33

SECTION SIX: CARE AND MAINTENANCE

SELF CLEANING THE OVEN

To Set Self-Cleanfor the Large MainSelf-CleaningOven

1.Select CLEAN using the Selector switch.

2.Set Oven Control Knob to CLEAN.

Cooling Blower turns on.

OVEN ON light andHEATING light turn on.

LOCK light turns on.

The door closing process takes approximately 60 seconds to complete, at which time the door becomes locked. Check to make certain the door is locked.

AT THE END OF THE CLEAN CYCLE

The Clean cycle takes 4 to 5 hours to complete. The blower and the OVEN ON light and theCLEAN light turn off when the cycle is finished. Do not turn the selector switch or the oven control knob to the OFF position until the LOCK light goes off.

1.Select OFF using the Selector Switch.

The door latch will open automatically when the oven is below 550˚F and the automatic Door Lock completes its 60 second cycle to the OPEN position.

2.Turn Oven Control Knob to OFF position.

CLEANING HINTS

1.The porcelain enamel finish is acid resistant, but not acid proof. Acidic foods, such as citrus juices, tomatoes, rhubarb, vinegar, alcohol or milk, should be wiped up and not allowed to bake onto the porcelain during the next use.

2.Remove the oven racks. See Racks, on Range Cleaning Chart, Page 40.

3.The infrared burner in the oven does not require cleaning; the elements burn themselves clean when the oven is in use.

4.Use caution when cleaning the the 12-inchauxiliary oven in the PGR48 range. Use hot sudsy water; rinse and dry thoroughly.

OVEN CONTROL KNOBS

CAUTION

The interior of the oven will still be at baking temperatures when the LOCK light turns off and the oven door can be opened.

Page 34

SECTION SIX: CARE AND MAINTENANCE

RANGE CLEANING

CAUTION

WHEN CLEANING THIS

Avoid cleaning any part of

RANGE:

the range while it's 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 maximum effectiveness and to avoid marring the surface.

3.Use only clean soft cloths, sponges, paper towels, fibrous brushes, plastic, non-metalor steel wool soap pads for cleaning and scouring, as recommended on the chart.

4.Any part of this appliance can be cleaned with hot sudsy water. When rinsing is required, rinse thoroughly.

5.Always wipe dry immediately to avoid water marks.

COOKTOP CLEANING CHART

BRAND NAMES

The use of brand names is intended only to indicate a type of cleaner. This does not constitute an endorsement. The omission of any brand name cleaner does not imply its adequacy or inadequacy. Many products are regional in distribution and can be found in the local markets.

It is imperative that all products be used in strict accordance with instructions on the package.

The following chart gives directions for cleaning this range:

Cooktop Part / Material

Suggested Cleaners

 

Important Reminders

 

 

 

 

Burner Base and Cap

 

Acidic and sugar-ladenspills

and Spill Tray/

 

 

deteriorate the stainless steel.

Stainless Steel

 

 

Remove soil immediately.

• Hot sudsy water; rinse and dry

 

 

Burner

thoroughly.

 

 

 

 

 

Base

Mild Abrasive Cleansers: Bon

 

 

 

 

 

Ami®,Ajax®, Comet®.

 

 

 

Liquid cleaners: Kleen King®.

Do not scratch or gouge the

 

 

• Stiff nylon bristle tooth brush to

 

port openings of burner cap.

 

 

 

clean port openings.

 

 

• Reassemble as shown. Make sure

 

 

 

that the burner cap is seated on

 

 

 

the base.

 

 

Star™ Burner

Components

Control Knobs/ Plastic

• Hot sudsy water; rinse and dry

Do not soak knobs.

 

 

Bezels/ Chrome

immediately.

Do not force knobs onto

 

Please see Guide to Knob

 

 

 

 

wrong valve shaft.

 

 

Identification and Location

 

 

 

 

 

 

 

 

 

on Page 11.

 

 

Continued

Page 35

SECTION SIX: CARE AND MAINTENANCE

COOKTOP CLEANING CHART

Cooktop Part / Material

Suggested Cleaners

Important Reminders

Exterior Finish/Back Panel

Stainless Steel

Grates:/Porcelain Enamel on Cast Iron

Griddle Grease Tray/

Titanium Coated Aluminum

Slide back and lift

Nonabrasive Cleaners:Hot water

Stainless

steel resists most

 

and detergent, ammonia, Fan-

 

food stains and pit marks

 

tastic®, Formula 409®. Rinse and

 

providing the surface is kept

 

dry immediately.

 

clean and protected.

Cleaner Polish: Stainless Steel

Never allow food stains or salt

 

Magic® to protect the finish from

 

to remain on stainless steel for

 

staining and pitting; enhances

 

any length of time.

 

appearance.

• Rub lightly in the direction of

Hard water spots: Household

 

polish lines.

 

vinegar.

 

 

Chlorine

or chlorine

Mild Abrasive Cleaners: Siege

 

compounds in some cleaners

 

Stainless Steel and Aluminum

 

 

 

are corrosive to stainless steel.

 

Cleaner, Kleen King® Stainless

 

 

 

Check ingredients on label.

 

Steel liquid cleaner.

 

 

 

 

 

Heat discoloration: Cameo®, Barkeepers Friend®, Zud®.

• Nonabrasive cleaners: Hot water

• The grates are heavy; use care

and detergent, Fantastic®,

 

when lifting. Place on a

Formula 409®. Rinse and dry

 

protected surface.

immediately.

Blisters/ crazing/ chips are

• Mild abrasive cleaners: Bon Ami®

 

common due to the extreme

and Soft Scrub®.

 

temperatures on grate fingers

• Abrasive cleaners for stubborn

 

and rapid

temperature

 

changes.

 

stains: soap-filledsteel wool pad.

 

 

 

 

 

 

• Acidic and sugar-ladenspills

 

 

deteriorate

the enamel.

 

 

Remove soil immediately.

 

• Abrasive cleaners, used too

 

 

vigorously or too often can

 

 

eventually mar the enamel.

• Clean the grease tray after each

Empty grease tray after each

use.

 

use.

 

• May be placed in dishwasher.

• Remove tray after grease has

• Wash in detergent and hot water;

 

cooled. Be careful not to fill it

rinse and dry.

 

so full that tipping to remove

• Stubborn soil: Soft Scrub®

 

it spills the grease.

 

 

 

Page 36

SECTION SIX: CARE AND MAINTENANCE

COOKTOP CLEANING CHART, continued

Cooktop Part / Material

 

Suggested Cleaners

 

Important Reminders

 

 

 

 

Griddle/Titanium surfaced

Remove drip tray and discard

Never flood a hot griddle with

 

 

grease into a grease resistant

 

cold water. This can warp or

 

 

container for disposal.Wash drip

 

crack the aluminum plate.

 

 

tray in warm soapy water or

Do not clean any part of the

 

 

place in dishwasher. Wipe griddle

 

 

 

griddle in a self-cleaningoven.

 

 

surface with warm soapy water

 

 

 

 

 

 

 

then rinse with warm water.

 

 

 

 

Wipe dry with a soft cloth.

 

 

 

If food particles stick to the

 

 

 

 

griddle plate, remove with a mild

 

 

 

 

abrasive cleaner such as Soft

 

 

 

 

Scrub®.

 

 

Grill Box/Stainless Steel

 

 

 

Non-abrasiveCleaners: Hot

Do not clean any part of the

Grill

water and detergent, ammonia,

 

grill assembly in a self-cleaning

Fantastic®, Formula 409®. Rinse

 

oven.

 

 

 

and dry immediately.

Abrasive cleaners, used too

 

 

Mild Abrasive Cleaners: Bon

 

vigorously or too often, will

 

Ami®, Soft Scrub®.

 

eventually scratch the steel.

Abrasive cleaners for stubborn

• When disassembling, cleaning

 

stains: soap-filledsteel wool pad,

 

and reassembling the grill,avoid

 

Kleen King® Stainless Steel liquid

 

contact with the spark igniter.

 

cleaner.

 

 

 

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

 

 

radiant, U-shapedburner, heat shield and drip pan.

 

 

 

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

 

 

Electrode,

 

 

 

Spark

 

 

 

Grill Can

 

 

Grease Catch Tray

Assembly

 

 

Continued

Page 37

SECTION SIX: CARE AND MAINTENANCE

COOKTOP CLEANING CHART, continued

Cooktop Part / Material

 

Suggested Cleaners

Important Reminders

 

 

 

 

 

 

 

Grill Drip Pan / Stainless Steel

Hot sudsy water; rinse and dry

• Do not clean in a self-cleaning

 

 

thoroughly.

 

 

 

oven.

 

 

 

 

 

 

 

 

 

• After grease removal, drip pan

 

 

 

 

 

 

may be put into dishwasher.

 

 

 

 

 

 

 

 

 

Grill Grate/Porcelain

While the grate is hot (but the

The grate is heavy; use care

Enamel on Cast Iron

 

flame is off), dip a brass grill

 

when

lifting.

Place on a

 

 

brush in hot water and scrub

 

protected surface.

 

 

the grate. The steam created

 

 

 

Blisters, crazing and chips are

 

 

from the hot water and the

 

 

abrasive action of the brush

 

common due to the extreme

 

 

helps loosen the hard to

 

temperatures and rapid temp-

 

 

remove soil.

 

erature changes.

 

 

 

 

 

Igniters/Ceramic

Use a cotton swab dampened

Do not use sharp tool to

 

 

with water, Formula 409® or

 

scrape the igniter. It is fragile;

 

 

Fantastic®.

 

if it is damaged the grill cannot

 

 

 

 

be lit.

 

 

 

 

 

 

 

Surface Spill Trays/

Hot sudsy water; rinse and dry

Acidic and sugar-ladenspills

Stainless Steel

 

thoroughly.

 

deteriorate the stainless steel.

 

Formula 409® or Fantastic®.

 

Remove soil immediately.

 

 

 

 

 

 

 

Wipe spray off immediately or

Abrasive cleaners, used too

 

 

apply to a paper towel first and

 

vigorously or too often, can

 

 

then wipe spill.

 

eventually mar the stainless

 

Mild Abrasive Cleansers:

 

steel.

 

 

 

 

 

 

 

 

 

Cameo®, Zud®, Barkeepers

 

 

 

 

 

 

Friend®. Liquid cleaners: Kleen

 

 

 

 

 

 

King®, Siege Stainless Steel and

 

 

 

 

 

 

Aluminum Cleaner. Apply with

 

 

 

 

 

 

care.

 

 

 

 

 

 

 

 

 

Trim Strips

Hot sudsy water; rinse and dry

The over-sprayfrom liquid

 

thoroughly.

 

cleaners may leave an outline

(Located between stainless

Formula 409® or Fantastic®.

 

shadow. If allowed to dry, it

steel spill trays; they join the

 

Wipe spray off immediately

 

may

leave

a permanent

spill trays.)

 

or apply to a paper towel

 

outline.

 

 

 

first and then wipe soil.

 

 

 

 

 

 

 

 

 

 

 

Page 38

SECTION SIX: CARE AND MAINTENANCE

OVEN CLEANING CHART

Part/Material/Soil Condition

Cleaning Products/Directions

 

 

OVEN

DO NOT CLEAN IN SELF-CLEANINGOVEN

 

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

Broil Pan Grid

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

to stand.

Chrome Plated

Hot sudsy water.

Aluminum (12" oven)

• Wash, rinse thoroughly, and dry.

 

 

Cleaners: Soft Scrub®.

 

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

 

Rinse and wipe dry.

 

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

 

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

 

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

 

Soap-filledfiber 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

See instructions for Cavity porcelain enamel. See instructions, above for

Porcelain Enamel

Aluminum (12" oven)

broil pan grid.

 

 

Cavity

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

Porcelain Enamel on Steel

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

 

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

 

porcelain may craze (get fine hairlike lines).

 

 

Large Main Oven

See Self-Cleaninginstructions, Pages 33 and 34.

 

NOTE: Due to the high temperatures used forself-cleaning,the oven may develop

 

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

 

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

12" Oven

Hot sudsy water.

 

 

• Wash, rinse thoroughly, and dry.

 

 

 

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

 

 

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

 

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

wiping of the oven.

 

 

 

Continued

 

 

Page 39

SECTION SIX: CARE AND MAINTENANCE

RANGE CLEANING CHART

 

 

Part/Material/Soil Condition

Cleaning Products/Directions

 

 

 

 

 

 

Front Frame

See Cooktop, Back Panel, Page 36.

 

 

Stainless Steel

 

 

 

 

 

 

 

 

Oven Racks

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

 

 

Chrome Plated

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

 

 

 

Hot sudsy water.

 

 

 

• Wash, rinse thoroughly, and dry.

 

 

 

Cleaners: Soft Scrub®.

 

 

 

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

 

 

 

and wipe dry.

 

 

 

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

 

 

 

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

 

 

 

lightly. Rinse thoroughly and wipe dry.

 

 

 

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

 

 

 

• Dampen pad, rinse thoroughly, and dry.

 

 

 

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

 

 

 

NOTE: Some commercial oven cleaners cause darkening and discoloration. Test the

 

 

 

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

 

 

 

the entire rack.

 

 

 

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

 

 

 

and wipe dry.

 

 

 

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

 

 

 

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

 

 

 

 

 

 

DOOR

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

Exterior, Frame, Handle, Heat

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

 

 

Deflector

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

 

 

Stainless Steel

 

 

 

 

 

 

 

Interior

See Oven Cavity,Page 39.

 

 

Porcelain Enamel

 

 

 

 

Seal

General Kitchen Cleaners: Formula 409®, Fantastik®.

 

 

Door Gasket

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

 

 

 

mesh.

 

 

 

 

 

Page 40

SECTION SIX: CARE AND MAINTENANCE

DO-IT-YOURSELFMAINTENANCE

OVEN LIGHT BULB REPLACEMENT

Replace only with a 5-watt,halogenappliance light bulb. DO NOT USE a standard household light bulb in any oven.

TO REPLACE THE LIGHT BULB:

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

2.Remove the light cover.

3.Remove the burned-out bulb. Replace it with a5-watthalogen appliance light bulb only. Don't touch bulb with greasy fingers. Follow bulb manufacturer's instructions.

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

!CAUTION:

Before replacing the light bulb, be certain the Oven Light Switch is in theoff position. Let bulb and cover cool completely before touching.If the light bulb glass comes loose from the base, turn the power to the oven OFF at the circuit breaker panel, before attempting to remove the bulb base from the socket.

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 the OFF position. Then, the standard burners can be lighted by holding a match at the ports and turning the control knob to theHI position. Wait until the flame is burning all the

way around the burner cap before adjusting the flame to the desired height.

The two ExtraLow® burners on the far left side, cannot be used during a power failure. Be sure to turn themOFF if a power failure occurs, as they will not turn back on until both control knobs are turnedOFF and then turned back on again. See “What to do if you Smell Gas”, inside front cover.

If you have low gas pressure, contact your gas company.

INTERMITTENT OR CONSTANT IGNITER SPARKING

Intermittent or constant sparking of the sealed gas surface burners can result from a number of preventable conditions. Eliminate these conditions as indicated in the chart.

SYMPTOM

CAUSE

REMEDY

Intermittent sparking

Improper fit of burner cap onto

 

 

burner base.

 

• Ceramic igniter is wet or dirty.

 

Burner ports are clogged.

Align burner cap properly on burner base.

Carefully dry or clean igniter.

Clean ports on flame spreader with a wire, a needle or straightened paper clip.

Constant Sparking

• Range is not properly grounded.

Electrical power supply is incorrectly polarized.

Refer to Installation Instructions. Have a qualified electrician ground the range properly.

Refer to Installation Instructions. Have a qualified electrician ground the range properly.

Page 41

SECTION SEVEN: BEFORE CALLING FOR SERVICE

BEFORE CALLING FOR SERVICE

Before calling for Service, check the following to avoid unnecessary service charges.

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

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

Are the burner ports clogged?

Is a fuse blown or is the circuit breaker tripped?

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

DATA RATING PLATE

The data rating plate shows the model and serial number of your range. It is located behind the toe kick at the bottom of the range. To access the rating plate, remove the two toe kick attachment screws, then carefully remove the toe kick panel.

For all models, the data rating plate is found on the component tray behind the toe kick panel.

!CAUTION:

Before removing the toe kick panel, disconnect the range from the electrical power supply. Reinstall the toe kick panel before reconnecting the range to the power supply and operating the range.

PGR Data Rating Plate Location

SERVICE INFORMATION

For handy reference, copy the information below from the data rating plate. Keep your invoice for Warranty validation.

Model Number

Serial Number

Date of Purchase

Dealer’s Name

Dealer’s Phone Number

Service Center's Name

Service Center’s Phone Number

Also, enter

this information

on

the Product

Registration Form

in-

cluded with this product, then mail it to the indicated address.

Page 42

WARRANTY

FULL ONEYEAR WARRANTY

Covers one year from the date of installation or date of occupancy for a new previously unoccupied dwelling, Save your dated receipt or other evidence of the installation/occupancy date.

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 RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other rights which may vary from state to state or province to province.

Page 43

Notes

Notes

Specifications are for planning purposes only. Refer to installation instructions and consult your countertop supplier prior to making counter opening. Consult with a heating and ventilating engineer for your specific ventilation requirements. For the most detailed information, refer to installation instructions accompanying product or write Thermador indicating model number.

We reserve the right to change specifications or design without notice. Some models are certified for use in Canada. Thermador is not responsible for products which are transported from the United States for use in Canada. Check with your local Canadian distributor or dealer.

For the most up to date critical installation dimensions by fax, use your fax handset and call 702/833-3600.Use code #8030.

CANADIAN GAS ASSOCIATION

®A P P R O V E D

5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328ECO16588 • 5040008373 • © 2002 BSH Home Appliances Corp. • Litho in U.S.A. 10/02