Thermador DP304 CARE AND USE MANUAL

CARE AND USE MANUAL
For Thermador Professional® PRO-HARMONY™ Dual Fuel Ranges
Models DP304 DP36
A Special Message to 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,
Thermador 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.
— Do not store or use gasoline or other flam-
mable vapors and liquids in the vicinity of this or any other appliance.
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 instructions.
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 suppler.
AVERTISSEMENT
L’information fournie dans le présent manuel doit être rigoureusement suivie,
sous risque d'incendie ou d’explosion susceptible d’entraîner des dommages, des blessures ou la mort.
— N’entreposez pas et n’utilisez pas
d’essence ou autres produits inflammables à proximité de la cuisinière ou de tout autre appareil.
SI VOUS DÉTECTEZ UNE ODEUR
DE GAZ
N’allumez aucun appareil.
Ne touchez pas aux interrupteurs
électriques.
N’utilisez pas les téléphones du bâtiment.
Appelez immédiatement votre compagnie
de gaz de chez un voisin. Suivez les instructions de la compagnie.
Si vous n’arrivez pas à contacter votre compagnie de gaz, appelez les pompiers.
— L’installation et les réparations doivent être
réalisées par un installateur qualifié, un centre de réparation agréé ou la compagnie de gaz.
INTRODUCTION
Contents
Introduction ............................................. 1– 2
Gas Type Verification ...................................1
Section One: General Safety Instructions
Safety Precautions ....................................... 3 – 6
Section Two: Before You Begin
Before Using Your Range for the First Time ...... 7
Section Three: Description
Model & Parts Identification – DP366 .................... 8
Model & Parts Identification – DP304 .................... 9
Guide to Knob Identification and Location .......... 10
Section Four: Using the Cooktop
Using the Cooktop .................................... 11 – 12
Flame Setting Guidelines ................................. 13
Proper Cookware ..................................... 14 – 15
Surface Burner Cooking
Recommendations .................................. 16 – 17
Using the Gas Grill . ................................. 18 – 20
Grill Cooking Recommendations ..................... 20
About the Electric Griddle................................. 21
Griddle Cooking Recommendations ................ 21
INTRODUCTION
The Thermador Professional® Ranges are free­standing units available in a number of configurations. All models feature a gas cooking surface with a professional size, oven with convection broil capability.
electric convection, self-cleaning
GAS TYPE VERIFICATION
Verify the type of gas supplied to the location. Ensure that the appliance is connected to the type of gas for which it is certified. All models are certified for use with natural gas. Field conversion of the appliance for use with propane gas supply will require a conversion kit. Make certain your range and gas type are the same. Refer to the product rating label which can be located as indicated on Page 39.
CAUTION:
When connecting the unit to propane gas, make certain the propane gas tank is equipped with its own high-pressure regulator in addition to the pressure regulator supplied with the range. The
maximum gas pressure to this appliance must not exceed 14.0 inches water column (34.9 mb) from the propane gas tank to the pressure regulator.
Section Five: Using the Oven
Bake ................................................................. 22
Convection ....................................................... 23
Convection Bake .............................................. 24
Setting Bake/Convection Bake ......................... 25
Other Uses of Bake ......................................... 26
Baking Recommendations ............................... 27
Broil/Convection Broil ....................................... 28
Setting Broil and Convection Broil .................... 29
Broiling and Roasting Recommendations ....... 30
Section Six: Care and Maintenance
Self-Cleaning the Oven ............................... 31 – 32
Range Cleaning Recommendations ........... 33 – 37
Do-It-Yourself Maintenance ................................. 38
Section Seven: Before Calling For Service
Before Calling For Service. .............................. 39
Data Rating Plate ............................................. 39
Warranty .......................................................... 40
IMPORTANT
All ranges must be installed with a backguard. The DP304 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. DO NOT attempt to use a backguard that is not designed to fit your particular model range. Refer to the Installation Instructions accompanying this ap­pliance for more information.
WARNING:
To avoid possible burn or fire hazard, a backguard designed specifically for this range must be installed whenever the range is used.
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 39 of this manual. The charts on the following pages summarize the various range models and identify the features of each range.
Thermador Ranges, featuring a Gas Cooking Surface with Self-Cleaning Electric Convec-
tion Oven, and Electric Convection Broiler.
Dual Fuel DP304..................... Dual Fuel, 30" wide Range with Four Gas
Cooktop Burners and self-cleaning Electric Oven
Dual Fuel DP364GE ............... Dual Fuel, 36" wide Range with Four Gas
Cooktop Burners, Electric Griddle and self-cleaning Electric Oven
Dual Fuel DP364GL ............... Dual Fuel, 36" wide Range with Four
Gas Cooktop Burners, Gas Grill and self-cleaning Electric Oven
Dual Fuel DP366..................... Dual Fuel, 36" wide Range with Six Gas
Cooktop Burners and self-cleaning Electric Oven
NOTE: Model numbers for ranges used in Canada end in "CC", for example, DP366CC.
2
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS
PLEASE READ CAREFULLY
Dual-Fuel Models:
DP304 120/240 volts, 60 Hz., 35 Amp electrical circuit required for each line.
Dual-Fuel Models:
DP364GE, DP364GL, DP366 120/240 volts, 60 Hz., 35 Amp electrical circuit required for each line.
CAUTION
FOR PERSONAL SAFETY, THIS APPLIANCE MUST BE CONNECTED TO A PROPERLY GROUNDED AND POLARIZED ELECTRICAL POWER SUPPLY.
Accessible parts may become hot when the grill is in use. Young children must be kept away.
CAUTION
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
If for any reason a gas control knob is turned ON and there is no electrical power to operate the electronic igniters on the range's cooktop burners, turn OFF the gas control knob and wait 5 minutes for the gas to dissipate before lighting the burner manually.
WARNING
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.
To light the burners manually, carefully hold a lighted match to the burner ports and turn the gas control knob to
failure, you can use the standard 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 for Household Gas Appliances
• UL858 for Household Electric Ranges
• CAN/CSA-22.2 No. 61-M89 for Household Cooking Ranges
• CAN/CGA 1.1-M81 Domestic 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.
. During a power
SAVE THESE INSTRUCTIONS
3
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Practices to Avoid
Personal Injury
When properly cared for, your Thermador Professional 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. 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 electrically grounded by a qualified technician.
Have the installer show you where the gas supply shut-off valve is located so that you know how and where to turn off the gas to the range.
Have the installer show you the location of the circuit breaker or fuse. Mark it for easy reference.
new
®
Range
should climb onto the appliance to reach these items, they could be seriously injured.
When children become old enough to operate the appliance, it is the legal responsibility of the parents or legal guardians to ensure that they are instructed in safe practices by qualified persons.
Never use any part of the range 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 range 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
come in contact with or too close to any infrared burner, top burner or burner 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.
For personal safety, wear proper 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 range. 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 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. If children are allowed to use the appliance, they must be closely supervised.
CAUTION: Do not store items
of interest to children above or at the back of the range. If children
WARNING
RANGE TIPPING HAZARD
All ranges can tip and injury can result. To prevent accidental tipping of the range, attach it to the floor, wall or cabinet by installing the Anti-Tip Device sup­plied.
A risk of tip-over may exist if the appliance is not installed in accordance with these instructions.
If the range is pulled away from the wall for cleaning, service or any other reason, ensure that the Anti-Tip Device is properly reengaged when the range is pushed back against the wall. In the event of abnormal usage (such as a person standing, sitting, or leaning on an open door), failure to take this precaution can result in tipping of the range. Personal injury might result from spilled hot liquids or from the range itself.
4
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
WARNING: The appliance
is for cooking. Based on safety
considerations, never use the oven or cooktop to warm or heat a room. Also, such use can damage the cooktop or oven parts.
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 range 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 cooking on the range burners. 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. Proper relationship of cookware to burner flame reduces safety risks.
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 harmful by-products.
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.
Do not use flammable cleaners to clean the range.
To minimize the risk of burns, ignition of flammable materials and unintentional spillage, position handles of utensils inward so they do not extend over adjacent work areas, cooking areas, or the edge of the range's 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 flare-ups.
The optional cutting board
accessory must be removed
before 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 33.
WARNING
After a spill or boil over, turn off the burner and clean around the burner and burner ports. After cleaning, check for proper operation.
Clean the range with caution.
Avoid steam burns; do not use a wet sponge or cloth to clean the range 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:
NOT TOUCH THE BROILER ELEMENT, THE INTERIOR SURFACES OF THE OVEN OR THE EXTERIOR AREA IM­MEDIATELY 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 broiler element.
Use care when opening the oven door; let hot air or steam
escape before removing or replacing foods.
DO
5
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
Do not clean, rub, damage, move or remove the door gasket. It is essential for a good
seal during baking. If the gasket becomes worn or excessively soiled with food particles, replace gasket to assure a tight seal.
Protect the self-cleaning feature. 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 self­cleaning oven.
supply before servicing this unit. Listen to be sure the cooling
blower runs whenever the oven controls are set
in broil or bake
modes. 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
DO NOT obstruct the flow of combustion or ventilation air.
For safety reasons and to avoid
other spirits on the range's cooktop, follow hood man­ufacturer’s instructions.
equipment damage, never sit, stand, or lean on the oven door.
Service should only be done by authorized technicans. Techni-
cians must disconnect the power
To avoid possible burn or fire hazard, a backguard designed specifically for this range must
WARNING:
be installed whenever the range is used.
BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU
HAVE THESE ITEMS:
DESCRIPTION DP304 DP364GE DP364GL DP366
Oven Racks 3 3 3 3
Two-Piece Broil Pan 1 1 1 1
California Proposition 65
Warning: The California Safe
Drinking and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause cancer, birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.
The burning of gas cooking fuel and the elimination of soil during self-cleaning can generate small amounts of Carbon Monoxide.
The fiberglass insulation in self­clean ovens gives off very small amounts of formaldehyde during the first several cleaning cycles.
California lists formaldehyde as a potential cause of cancer. Carbon Monoxide is a potential cause of reproductive toxicity.
Exposure to these substances can be minimized by:
1. Providing good ventilation when cooking with gas.
2. Providing good ventilation during and immediately after self cleaning the oven.
3. Operating the unit according to the instructions in this manual.
Star Burner Caps 4 4 4 6
Center Grate 1
Burner Grates 2 2 2 3
Control Knobs 5 6 6 7
Coated Titanium Grill 1
Coated Titanium Griddle
Product Registration Card 1 1 1 1
Backguard 1 * * *
Installation Instructions 1 1 1 1
Care and Use Manual 1 1 1 1
1
6
Do not store or use corrosive chemicals, vapors, flammables or nonfood products in or near this appliance. It is specifically designed for use when heating or cooking food. The use of corrosive chemicals while heating or cleaning will damage the appliance and could result in injury.
*
Backguard must be ordered and shipped separately. It is not in­cluded with the range shipment.
SECTION TWO: BEFORE YOU BEGIN
Before Using Your Range for the First Time
Remove all packaging materials and temporary labels from oven and cooktop.
1. Check that you have the items listed on Page 6.
2. Record the Model and Serial number on Page 39. 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 Plate, Black Knob Kit, Chopping Board, Griddle Cover, Wok Sup­port Ring and other accessories are available from your Thermador Dealer. Contact the Thermador Parts Department toll-free at 800/ 735-4327 for more information.
4. Position the racks correctly in the oven. 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.
5. Ensure that the burner caps are correctly
seated on the burner bases of the range's cooktop. Turn on each burner to check for
proper flame color. See Page 13 for details.
5
4
3
2
1
Oven Rack Positions
CAUTION
Aluminum foil should never be used to cover the oven racks or to line the oven. Do not remove the broiler element in the electric 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 note that it is normal for small amounts of smoke to be visible from the range, during this initial breaking-in process.
Please read Page 37 in Section 6: Care and Maintenance before cleaning the oven racks.
7
SECTION THREE: DESCRIPTION
Model and Parts Identification
Dual Fuel Model DP366 - Shown
Model DP364GE – Has a center electric griddle and four burners, two ExtraLow® and two standard. Model DP364GL – Has a center gas grill and four burners, two ExtraLow® and two standard.
Key for DP366 Model (shown)
1
1. 22" High Shelf Backguard, 9" Low Back or 3" Island Trim (Backguard ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow® Burners (2)
4. Control Knobs, Standard Burners (4)
5. Oven Temperature Selector
6. Oven Mode Selector
7. Oven Door
8. Viewing Window
9. Kick Panel
10. Range Feet (4)
3
4
7
2
2
2
5
6
4
8
WARNING:
To provide proper ventilation, do NOT remove range feet.
Electric Oven Interior
11. Oven Interior Light
12. Broil Element
13. Oven Thermostat Sensor
14. Rack Guides
15. Oven Racks (3 included, not pictured)
16. Bake Element (hidden)
17. Convection Fan Cover
10
11
9
10
12
13
14
17
16
8
SECTION THREE: DESCRIPTION
Model and Parts Identification
Dual Fuel Model DP304 - Shown
Key for DP304 Model
1
1. 6" Low Back - shown (Island Trim and High Shelf ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow® Burners (2)
4. Control Knobs, Standard Burners (2)
5. Oven Mode Selector
6. Oven Selector Switch
7. Oven Door
8. Viewing Window
9. Kick Panel
10. Range Feet (4)
WARNING:
To provide proper ventila­tion, do NOT remove range feet.
2
2
3
5
6
4
7
8
10
9
10
Electric Oven Interior,
Please see Page 8
9
SECTION THREE: DESCRIPTION
Guide to Knob Identification and Location
Locate each knob type by the corresponding number on the diagrams. Actual knobs are not numbered.
1. XLO Knob
OFF- -HI-MED-SIM-XLO
2. Standard Knob
OFF- -HI-MED-SIM
3. Grill Knob
OFF- -LO-MED-HI
4. Griddle Knob
OFF 150 200 250 300
350 400 450 500
5. Oven Knob
OFF 150 200 250 300
350 400 450 500 Broil Clean
DP304CS
DP366CS
1
DP364GECS
1
DP364GLCS
DP30 MODEL
1
DP36 MODELS
2
4
5
5
5
6
6
6
2
2
2
6. Oven Mode Selector Knob
1
3
5
6
2
10
SECTION FOUR: USING THE COOKTOP
Using the Cooktop
SEALED BURNERS
Sealed Star
Brass 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.
®
CONTROL KNOBS
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.
Setting Indicator
Knob
Bezel
Standard Burner
Control Knob
The two words above each control knob identifies the burner position. For example, LEFT FRONT, RIGHT FRONT, etc.
BTU Output for Standard Burners
• HI is equivalent to 15,000 BTU / HR.
• SIM is equivalent to 2,100 BTU / HR.
BTU Output for ExtraLow® Burner
• HI is equivalent to 15,000 BTU /
HR.
• SIM is equivalent to 3,000 BTU /
HR.
• XLO is equivalent to 370 BTU /
HR.
®
ExtraLow
The controls for the two left burners, front and rear, have flame settings even lower than the standard SIM settings.
Burners
Setting Indicator
OPERATION OF THE BURNERS
• Press in on the knob and turn it counter-clockwise to the
setting.
• The igniter for the selected sealed burner clicks and sparks.
• After flame ignition, the igniter stops clicking.
• Rotate the knob to any flame setting between HI and SIM.
• 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.
ExtraLow
Range
®
ExtraLow® Burner
Control Knob
The drawing shows that the control knob has an additional range between the SIM and XLO settings. When the knob is set within this range, the flame cycles 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.
11
SECTION FOUR: USING THE COOKTOP
• To maintain a low or simmer
Operation of the ExtraLow Burner
• XLO, the very lowest setting, is achieved by cycling the flame ON for approximately 8
• Check periodically to see if the
seconds and OFF for 52 seconds of each minute.
• When the knob is set just below
• If an over-size pan is used, the
the SIM 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 SIM and XLO range marked on the knob.
• It is normal to stir food
• When lowering the flame
1
2
• If the setting is too low to hold
3
4
ExtraLow Settings
• It is normal not to see simmer
• The number and dash designations, shown in the drawing, are for reference only.
Numbers do not actually appear on the knob. The
number indicates the position of the flame setting as represented on the cooking chart, Pages 16 and 17, with the flame on longer at the #4 setting than on #1 setting.
• There may be bubbling when
heat, bring food to a rolling boil. Stir well, then cover the pan and lower the heat to a setting just below SIM.
control knob should be turned to another setting.
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.
occasionally while simmering. This is especially important when simmering for several hours, such as for a homemade spaghetti sauce or beans.
setting, adjust it in small steps.
a simmer, bring the food back to a boil before re-setting to a higher heat.
bubbles immediately after the food has been stirred.
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.
Brass Burner Base
Burner Cap
Star® Burner
Components
Each burner has its own electronic igniter that sparks when the burner is turned on. Each burner should light in 4 seconds or less. If a burner does not light, check to see that the cap is positioned correctly on the base. Do not
touch the burners when the igniters are sparking. If a burner
fails to ignite, refer to the section on Page 39, “Before Calling for Service.”
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.
IGNITER
Ports
BURNER CAP
12
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-light the flame.
when the igniters are sparking.
Do not touch the burners
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 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 can be lit by holding a match at the ports and turning the control knob to
the
position. Wait until the
flame is burning all around the burner cap before adjusting the flame to the desired height.
• The ExtraLow burners cannot be used during a power failure.
Be sure to turn them off.
• If the ExtraLow burner is on when a power failure occurs, it cannot be turned back on until the knob is first turned off.
• The griddle or grill cannot be used during a power failure.
FLAME HEIGHT
• The correct flame height depends on 1) size and material of pan being used; 2) food being cooked; and 3) amount of liquid in the pan.
• Never extend the flame beyond the base of the pan.
• Use a low or medium flame for pan materials that conduct the heat slowly, such as porcelain coated steel or glass-ceramic.
FLAME DESCRIPTION
Dark Blue
Secondary Cone
Light Blue
Primary Cone
• 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 can be lit manually.
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 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.
primary cone
13
SECTION FOUR: USING THE COOKTOP
Cookware Recommendations
CAUTION:
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.
• Professional quality pans with metal handles are recommended because 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. For best cooking results, the flame should be contained under the bottom of the pan.
(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 generally the smallest recommended.
-1/2" (140 mm) base size is
• 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.
• Placement of large stock pots should be staggered when used on the cooktop.
• Bakeware, such as large casserole pans, cookie sheets, etc. should never be used on the cooktop.
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.
14
SECTION FOUR: USING THE COOKTOP
Specialty Cookware
FLAT-BOTTOM WOK PAN
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.
ROUND-BOTTOM WOK
IN SUPPORT RING
• Woks – Either flat based or round bottom woks
with the accessory ring can be used on models without a built-in wok burner. Round bottom woks must be used with a support ring. The porcelain­coated cast iron wok support ring must be purchased separately.
• 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 produces a large amount of steam. Take precautions to prevent burns.
COOKING RECOMENDATIONS
SUGGESTIONS FOR USING THE RECOM­MENDATIONS
Use the chart on Pages 16 and 17 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.
15
SECTION FOUR: USING THE COOKTOP
Surface Burner Cooking Recommendations
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow® Burner
BEVERAGES MED – heat milk, SIM – finish heating XLO – keep warm,
Cocoa cover cover*
BREADS ME D – 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
CHOCOLATE Use XLO 2 to XLO – allow 10
Melting to 15 minutes to melt
DESSERTS MED LO to MED MED LO to MED Same as Standard
Candy cook following recipe Pudding and Pie Filling MED LO SIM MED LO
Mix cook according to
package directions
Pudding MED LO – Bring milk SIM MED LO – to cook
to a boil
EGGS MED HI
Cooked in Shell water to a boil, add minutes for soft cooked;
eggs, cover or 15 to 20 minutes for
Fried, Scrambled MED SIM to MED LO XLO– to hold for a
melt butter, add eggs finish cooking short period*
Poached HI – bring water to MED to MED HI Same as Standard
the boiling point, finish 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 SIM – cover, finish Same as Standard
brown on MED cooking
Deep Frying: Shrimp HI – heat oil MED HI – to Same as Standard
Pan Frying: Lamb Chops, Thin Steaks, Hamburgers, Link Sausage
Poaching: Chicken, HI – Cover, bring Use XLO 4 to 3 – to finish cooking whole or pieces, Fish liquids to a boil
HI – preheat skillet MED HI to HI 4 to 3 – to hold, covered
cover, bring
according to package directions
XLO – to hold*
Use XLO XLO– cook 3 to 4
hard cooked
maintain temperature
brown meat 4 to 3 – t
o hold, uncovered
16
SECTION FOUR: USING THE COOKTOP
Surface Burner Cooking Recommendations
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
Macaroni, Noodles, boil, add pasta Spaghetti
POPCORN (use a heavy, HI – cover, heat until MED HI to HI
flat bottom pan) kernels start to pop finish popping
PRESSURE COOKER Med. HI to HI – build MED LO to MED
Meat up pressure maintain pressure Vegetables HI – build up pressure MED LO to MED
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, SIM to MED LO XLO – to hold, cover*
follow recipe finish cooking
Hollandaise XLO to SIM XLO XLO – to hold, lowest setting
SOUPS, STOCK HI – cover, bring 3 to 2 – simmer
liquid to a boil XLO – to hold, cover*
maintain a rolling boil
maintain pressure
Same as for Standard Burners
Same as for Standard Burners
Same as for Standard Burners
Same as for Standard Burners
VEGETABLES HI – cover, bring MED LO to MED XLO – to hold, cover
Fresh water and vegetables
to a boil or until tender
Frozen HI – cover, bring MED LO to MED
water and vegetables cook according to to a boil package directions
Deep Frying HI – heat oil MED to MED HI
In Pouch HI – cover, bring SIM to MED LO
water and vegetables cook according to to a boil package directions
Saute HI – heat oil or melt MED LO to MED
butter, add vegetables cook to desired
Stir Fry HI – heat oil, add MED HI to HI
vegetables finish cooking
cook 10 to 30 minutes,
Same as for Standard Burners
Same as for Standard Burners maintain frying temperature
Same as for Standard Burners
Same as for Standard Burners
doneness
Same as for Standard Burners
* We recommend that these foods be stirred occasionally.
17
SECTION FOUR: USING THE COOKTOP
Using the Gas Grill
A VENTILATING HOOD of adequate cubic-feet-per-minute capacity vented to the outside of the house
is recommended for installation ABOVE THE RANGE. 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. Refer to ventilation requirements in the Installation Instructions for additional information.
THE GRILL
(Available on some models)
When cooking food on the grill you will achieve the same flavor as meat cooked on an outdoor grill.
This flavor is actually created by the fats and juices that are brought to the surface of the food and seared plate.
Your new Thermador Professional grill is equipped with an aluminized steel tube burner typical of those used in restaurants. Automatic ignition is used to eliminate the continuous pilots found on restaurant grills. The grill burner is rated at 12,000 BTU/HR.
by
the heat from the grill
AUTOMATIC REIGNITION
The electronic igniter auto­matically glows to light the burner. DO NOT TOUCH any burner while the igniter is heating.
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-air mixture may cause either a yellow tipped flame or burner flutter. Have the flame adjusted by a technician. Foreign particles in the gas line may cause an orange flame during initial use. This will disappear with use.
Grill
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 counter-
clockwise to the position. After the flame is completely around the
burner, adjust the knob to the desired heat setting.
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.
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.
18
SECTION FOUR: USING THE COOKTOP
Using the Gas Grill
COOKING ON THE GRILL
• Preheat grill on HI setting 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, for some foods, 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.
GRILLING SUGGESTIONS
Æ Trim any excess fat from the meat before cooking. Cut slits in
the remaining fat around the edges at 2" (51 mm) intervals.
Æ Brush on basting sauce toward the end of cooking.
Æ Use a spatula or tongs instead of a fork to turn the meat. A fork
punctures the meat and lets the juices run out. Be cautious when turning meat over.
Æ The grill grate has sides and a rear food guard that are de-
signed to make foods easier to turn with a spatula.
Æ After the juices begin to bubble to the surface, turn the meat
only once. This helps keep the juices in the meat.
Æ 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.
Æ 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.
Æ Add seasoning or salt after grilling.
• When the grill has cooled, empty the grease into a grease resistant container. Clean the grease tray and grill plate with warm, soapy water and rinse with clear water.
• The grill plate and grease tray may be placed in the dishwasher for cleaning.
CAUTION:
Do not leave the grill unattended while in use.
If childred are allowed to use the grill, they must be closely supervised.
19
SECTION FOUR: USING THE COOKTOP
About the Gas Grill
DESCRIPTION
The built-in grill is made of restaurant-quality aluminum that is coated with titanium. This produces a surface with even heat that is easy to clean. A maple chopping block and stainless steel cover are available as accessories and are purchased separately. Both are sized to fit on top of the surface when the grill is not being used. The maple chopping block and stainless steel cover
must be removed before turning the grill on.
CAUTION:
The grill is hot after use. Allow sufficient time for grill components to cool before cleaning.
Before cooking, verify that the grill is properly assembled. The food guard must be positioned at the back of the grill plate, as shown in the illustration.
Any utensil may be used on the grill surface. Care should be taken that the surface is not gouged.
Food Guard
Grill Plate
Push grease tray
forward before use.
PREPARING THE GRILL
The grill must be tilted slightly forward for optimum performance. See Installation Manual for procedure to check and adjust the grill for proper tilt of the grill plate. During installation, the installer is responsible for leveling the product. The grill plate should be washed with warm soapy water then rinsed with clear water prior to use.
GRILL COOKING RECOMMENDATIONS
FOOD SETTING TIME (minutes)
Breakfast Sausage Medium 7 to 11 Boneless Chicken Breast Medium 17 to 23 Boneless Pork Chops (1” thick) High 17 to 20 Ham Slices (½” thick) Medium 6 to 8 Filet Mignon (1-½” thick) High 13 to 18 T-Bone Steak (1” thick) High 15 to 20 Salmon Steak (1” thick) High 17 to 20 Italian Sausage High 13 to 16 Ground Beef Patties (6 oz) High 10 to 15 Hot Dogs Medium 7 to 12 Skewered Shrimp Medium-Low 6 to 8 Sliced Fruits or Vegetables Low to Medium 6 to 10
Grill Grease Tray
GRILL GREASE TRAY
• Push the tray under the front edge of the grill overhang to catch grease or food residue.
• Clean the tray after every use. When removing the tray, use care when tipping it so that the contents do not spill.
• After cooling, pour the grease into a grease resistant container for disposal.
20
SECTION FOUR: USING THE COOKTOP
About the Electric Griddle
(available on some models)
DESCRIPTION
The built-in griddle is made of restaurant-quality aluminum that is coated with titanium. This produces a surface with even heat that is easy to clean. A maple chopping block and stainless steel cover are available as accessories and are purchased separately. Both are sized to fit on top of the surface when the griddle is not being used. The maple chopping block and stainless steel cover must be removed before turning the griddle
the electric griddle element is rated 120 volts AC, 1,600 watts.
on.
CAUTION:
The griddle element is hot after use. Allow sufficient time for griddle components to cool before cleaning.
CONTROL KNOB
Griddle
Any utensil may be used on the griddle surface. Care should be taken that the surface is not gouged.
To remove tray,
slide back and lift
Griddle Grease Tray
GRIDDLE GREASE TRAY
• Push the tray under the front edge of the griddle overhang to catch grease or food residue.
• Clean the tray after every use. When removing the tray, use care when tipping it so that the contents do not spill (see illustration).
Control Knob
The griddle is electronically controlled with tem­peratures marked on the knob from 150°F to 500°F.
There are no fixed settings on the knob
Press and turn the knob counter-clockwise to the temperature setting.
PREPARING THE GRIDDLE
The griddle must be tilted slightly forward for optimum performance. See Installation Manual for procedure to check and adjust griddle for proper tilt of griddle plate. During installation, the installer is responsible for leveling the product. The griddle 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.
plate should be
• After cooling, pour the grease into a grease resistant container for disposal
.
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 12 minutes.
4. Add butter, margarine, oil or shortening for
flavor.
5. Add the food and cook.
6. Care should be taken that the surface is not
gouged when utensils are used.
GRIDDLE COOKING RECOMMENDAGRIDDLE COOKING RECOMMENDA
GRIDDLE COOKING RECOMMENDA
GRIDDLE COOKING RECOMMENDAGRIDDLE COOKING RECOMMENDA
FOODFOOD
FOOD
FOODFOOD
Eggs 300°F to 325°F (150°C to 160°C) Bacon; Breakfast Sausage 350°F to 375°F (177°C to 190°C) Toasted Sandwiches 325°F to 350°F (160°C to 177°C) Boneless Chicken Breasts 350°F to 375°F (177°C to 190°C) Boneless Pork Chops, 1/2" thick Ham Slices Pancakes; French Toast 350°F to 375°F (177°C to 190°C) Potatoes; Hash Browns 375°F to 400°F (190°C to 205°C)
1/2"
thick 350°F to 375°F (177°C to 190°C)
SETTINGSETTING
SETTING
SETTINGSETTING
350°F to 375°F (177°C to 190°C)
TIONSTIONS
TIONS
TIONSTIONS
21
SECTION FIVE: USING THE COOKTOP
Bake
TIPS FOR BAKE
PREHEATING THE OVEN
Preheat the oven before cooking any foods, including large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the num­ber of racks in the oven.
GETTING THE BEST RESULTS
Minimize opening the door:
• Use a minute timer.
• Use the interior oven light.
Choose the right size
bakeware; use the bakeware recommended in the recipe.
Store the broiler pans outside
the oven. 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/anodized or 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-stick finish), heat-proof glass, glass­ceramic, pottery, or other utensils are suitable for the oven.
Suitable cookie sheets have a
small lip on one side only. Heavy sheets or those with more than one side may affect the baking time.
RACK POSITIONS
5
4
3
2
1
Oven with Rack Level Position
(Oven racks not shown)
Bake Rack Positions
Rack level positions in the oven are numbered like an elevator. Number one level is the lowest and number five level is at the top.
RACK POSITIONS
One Rack Baking
The Bake mode is best for baking on one rack with rack level #3 used for most baked items. If the item is tall, such as an angel food cake, rack level #2 may be used. Pies are best baked on rack level #2 to make certain the bottom of the crust is done without over browning the top. When large pieces of meat or poultry are roasted , such as a prime rib of beef or a turkey, rack level #2 is the preferred rack.
Two Rack Baking
Rack levels #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 levels.
Three Rack Baking
If three-rack baking is desired, the Convection Bake mode should be used.
Bakeware Placement
Allow at least 1" of space between the pans and the oven walls so
heat can circulate around each pan.
Stagger bakeware so that one is not directly above another. Allow
1-1/2 inches above and below each pan.
22
SECTION FIVE: USING THE COOKTOP
Convection
Cooking with Convection
There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will be cook thoroughly without having to rotate pans.
Low shallow bake ware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are covered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food.
Your favorite pans and cookware can be used for convection cooking provided they have low sides to allow the heated air to circulate around the food. Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casseroles, pot roast) or delicate custards do not benefit from convection cooking.
Convection Baking
Time can be saved by baking an entire batch of cookies at the same time. The cookies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small items such as cookies, check to see if they are done one to two minutes before the recipe time. For larger baked items such as cakes, check five to six minutes before the time indicated on the recipe.
Convection cooking of meat and poultry will result in foods that are brown and crispy on the outside and moist and juicy on the inside. Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them so they will not be over baked. A meat thermometer or an instant read thermometer will provide more accurate results than the “minute per pound” method. The larger the piece of meat or poultry, the more time you will save.
Converting Conventional Baking to Convection Baking
To convert most recipes for baked items (cookies, cakes, pies, etc.); reduce the oven temperature by 25º F. For meats and poultry, the temperature should not be reduced. The same temperature recommended in recipes and cooking charts for meats and poultry should be used.
23
SECTION FIVE: USING THE COOKTOP
Convection Bake
TIPS FOR CONVECTION BAKE
PREHEATING THE OVEN
Preheat the oven before cooking. See your recipe for preheating 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.).
RACK POSITIONS
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. Usually pans should not be staggered. The baking pan on rack #2 should be placed directly under the one on rack #5; however, round cake pans should be placed in staggered orientation for best results.
• 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.
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.
TEMPERATURE SETTING
When using Convection Bake, reduce the temperature recom­mended in the recipe by 25°F, except for meats. When roasting meats, check internal temperature prior to time recommended by recipe to prevent over cooking.
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 above 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 with only two sides give the best results. ....
Aluminum commercial half-sheets or professional cooking utensils may be used.
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, except for round layer cakes.
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. See Page 4.
24
SECTION FIVE: USING THE COOKTOP
Setting Bake / Convection Bake
BAKE/CONVECTION BAKE
These cooking modes are for baking, roasting or warming using one, two or three racks.
DP304 OVEN CONTROL KNOB
NOTE: When the oven is turned on, the
cooling blower will turn on automatically. This is normal. When the oven is turned off, the cooling blower remains on until the oven temperature cools to 325 cooling blower will also operate during Broil. If the blower is not running during these modes, do not use the oven. Call a qualified appliance technician to repair the unit.
° F
. The
TO SET THE OVEN
1. Select BAKE or CONVECTION BAKE using the Selector switch.
2. Set Temperature using the Oven Control Knob.
If using CONVECTION BAKE, set the oven control knob
25
° F
below temperature suggested in the recipe. No
change in the temperature if roasting meats or poultry.
The convection fan turns on six minutes after the
oven is turned on, if CONVECTION BAKE is selected.
The PREHEATING and HEATING lights turn on.The HEATING light cycles off and on. The oven is
preheated when the PREHEATING light cycles off the first time.
Note: The interior oven light is always on while the oven is in use. The oven light can also be turned on while the oven is off by turning the oven selector switch to the "LIGHT" position.
25
SECTION FIVE: USING THE COOKTOP
Other Uses of Bake
SLOW COOKING AND LOW TEMPERATURE USES OF THE OVEN
In addition to providing perfect temperatures for baking and roasting, the oven can be used at low temperatures to keep hot, cooked foods at serving temperature 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.
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 below 275°F is not recommended.
Suggested Temperature Recommendations to Keep Food Hot
FOOD OVEN TEMPERATURE °F
FOOD SAFETY
For best results, preheat the oven to the desired temperature.
Foods that need to be kept moist must be covered with a lid or aluminum foil.
Beef ........................................................................... 150
Bacon ............................................................... 200° - 225°F
Biscuits and Muffins (covered) ......................... 175° - 200°F
Casserole (covered) ........................................175° - 200°F
Fish and Seafood ............................................. 175° - 200°F
Deep Fried Foods ............................................ 200° - 225°F
Gravy or Cream Sauces (covered) ............................ 175°F
Lamb and Veal Roasts ..................................... 175° - 200°F
Pancakes and Waffles (covered) ..................... 200° - 225°F
Potatoes
Baked ................................................................. 200°F
Mashed (covered) .............................................. 175°F
Pies and Pastries ....................................................... 175°F
Pizza (covered) .......................................................... 225°F
Pork ................................................................ 175° - 200°F
Poultry (covered) ............................................. 175° - 200°F
Vegetables (covered) ................................................. 175°F
°
F
26
SECTION FIVE: USING THE COOKTOP
Baking Recommendations
Food Size Setting (F.) Cooking Time
Cookies 12"x15" 375° 8 to 12 minutes
Layer Cakes 8" or 9" Round 350° 25 to 35 minutes
Sheet Cakes 9"x13" Pan 350° 30 to 40 minutes
Bundt™ Cakes 12 Cup 325° 60 to 75 minutes
Control Total
Pan Temperature Suggested
Cookie Sheet
Brownies 9"x9" Pan 325° 20 to 25 minutes or Bar Cookies
Biscuits 12"x15" 425° or 10 to 15 minutes
Cookie Sheet Package
Directions
Quick Bread 8"x4" Loaf Pan 350° 55 to 70 minutes
Muffins 12 cup Muffin Pan 425° 14 to 19 minutes
Fruit Pies 9" Diameter 425° 35 to 45 minutes
Fruit Cobblers 9"x9" Pan 400° 25 to 30 minutes
Yeast Bread, 8"x4" Loaf Pan 375° 25 to 30 minutes Loaves
Dinner Rolls 9"x13" Pan 400° 12 to 18 minutes
Cinnamon Rolls 9"x13" Pan 375° 25 to 30 minutes
Yeast Coffee 12"x15" 400° 20 to 30 minutes Cake Cookie Sheet
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SECTION FIVE: USING THE OVEN
Broil/Convection Broil
BROIL
TIPS FOR BROIL
PREHEATING THE BROILER
It is recommended that you preheat the broil element before starting to cook. Preheat
until the "PREHEATING" light turns off.
GETTING THE BEST RESULTS
Defrost food before broiling.
Door is to be closed during
broiling.
Steaks should be more than
1" thick if rare meat is desired. Use convection broil if steaks are over 1-1/2 inches thick.
Rack Positions
Before turning on the oven, place the rack in the desired position. After preheating the broiler, center the broil pan under the broil element.
Electric 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 1-1/8 inches or more in
thickness, fish, poultry, pork chops, ham steaks 1 inch or more in thickness.
#3 Use this rack when broiling chicken quarters or halves.
Utensils
The porcelain enamel two-piece broil pan is included with the range.
DO NOT cover the slotted grid (top) with aluminum foil.
Use metal or glass-ceramic bakeware when top browning casseroles,
main dishes, or bread.
.
DO NOT use heat-proof glass or pottery. This type of glassware
cannot withstand the intense heat of the broil element.
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
broiling element for best browning.
BROILING USING A REGULAR MEAT THERMOMETER
For accurately determining the degree of doneness for a thick steak or chop (at least 1-1/2 inches thick), use a regular meat thermometer. Insert the point of the thermometer into the side of the meat to the center of the steak or chop.
°
For rare steaks, cook the first side to 90 steaks, cook the first side to 100°F. Turn and cook the second side to desired internal temperature.
F. For medium or well done
NOTE:
It is impossible to use the bake and broiler elements simulta­neously. When one is on, the other one cannot be turned on.
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