Thermador GGSCV365, GGSCV36, GGSCV30, GGS365, GGS36 Owner’s Manual

...

Thermador

Care and Use Manual

for

ExtraLow TM

Gas Cooktops

Models

GGS30/36/365, GGSCV30/

36/365, SGS30/36G,

SGSCV36G

and

Traditional Series Gas Cooktops

Models

GGN30/36/365, GGNCV30/36/365, SGN30/36G, SGNCV36G

To the Installer: Leave this owner's manual with the cooktop. To the Consumer: Retain this Care & Use Manual for future reference. Be sure to fill inthe information on

Page 28 for warranty validation.

A Special Message to Our Customers,

Thank you for selecting a Thermador Gas Cooktop. If you follow the few simple procedures and suggestions in this manual, the cooktop should give you years of service.

You have either a steel top or a glass top. The glass cooktop fully meets the safety and durability requirements of the American Gas Association, the Canadian Gas Association and the Tempered Glass Association as well as the stringent test requirements imposed by Thermador. Testing includes drop- ping a 1.2 pound steel ball from ab out 2 feet and hitting the glass with a 4 pound "pan bottom" 10 times. The cooktop is tough, but it is glass. Severe abuse or excessively rough treatment may break the glass. Tempered glass derives its excellent strength and heat resistance from powerful internal tensions through- out the piece. When any part of the glass is broken, these tensions are released throughout the piece. In this unlikely event, the entire glass will break into many small, blunt pieces called popcorn (the average count is 20 pieces per square inch). The pieces may scatter somewhat and since most particles are transparent, food on or near the cooktop should not be eaten. The cooktop should not be used again until it is repaired by a qualified service technician. Remember, the steel top is covered with porcelain enamel, which is also a very durable glass. Severe abuse or excessively rough treatment may cause the porcelain enamel to chip.

There is no limit to the types of food which can be cooked on your cooktop, but

some utensils could harm it. Do not use any utensil which spans two burners because this will excessively heat the space between them. Utensils which have large overhangs beyond the burner grate may cause over heating or

tipping, if used for long periods of time. Of course, hard impact should be

avoided.

We recommend that you read this entire manual before using your new

cooktop. We know you will enjoy cooking on your new cooktop. Please

the model and serial numbers of your cooktop.

Sincerely,

The Home Economics St@

• TABLE OF CONTENTS

Propane Installation ................................... 2

Section One:

General Safety Instructions ................. 3 to 6

Safety/Electrical Requirements ................ 3

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

Section Two: Before you Begin ................... 6

Before using your Cooktop ....................... 6

Section Three: Description ................ 7 to I0

Models GGS30, GGN30, GGSCV30

GGNCV30 ................................................. 7

Models GGSCV36, GGSCV365,GGNCV36,

GGNCV365 ............................................... 8

Models GGS36, GGN36, GGS365,

GGN365 ................................................... 9

Models SGS30, SGN30, SGS36G,

SGN36G, SGSCV36G,SGNCV36G ........... 10

Section Four: Using the Cooktop ..... I0 to 21

Cooktop Operation ................................. i i

Proper Cookware .................................... 14

Flame Setting Chart ............................... 16

Griddle'N Grill Operation ........................ 19

Cook'n'Vent Operation ............................ 21

Section Five: General Care .............. 22 to 27

General Care .......................................... 22

Cleaning Chart ....................................... 23

Cook'n'Vent Care .................................... 26

Section Six: Service ....................... 28 to 29

Before Calling For Service ....................... 28

Warranty ................................................ 29

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 flammable 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 supplier.

Page 1

m PROPANE INSTALLATION

PROPANE GAS INSTALLATION

The cooktop is ready for use with natural gas. It

may be converted for use with propane gas using the Burner Propane Conversion Kit, Model

NLPKIT6, Part Number 35-00-688. A qualified service techhnican or installer can convert the

cooktop. Be sure the unit being installed is correct for the type of gas being used. Refer to

the Rating plate on the right side underneath the cooktop, see pages 7 to 10 for the location.

CAUTION

When connecting the unit to propane gas, make

certain the propane tank is equipped with its own high pressure regulator. In addition the pressure regulator supplied with the cooktop must be on the inlet gas pipe of this unit. The

maximum gas pressure to this appliance is not to exceed 14.0 inches water column from

the propane gas tank pressure regulator.

TESTED IN ACCORDANCE WITH ANSI Z21.1, STANDARD FOR HOUSEHOLD

COOKING GAS APPLIANCES, and CAN/ CGA 1.1 DOMESTIC GAS RANGES.

Check your local building codes for the proper method of installation. In the ab-

sence of local codes this unit should be installed in accordance with the National Fuel Gas Code No. Z223.1 Current Issue

and National Electrical Code ANSI/NFPA No. 70 Current Issue or the CAN - B149

Installation Codes for Gas Burning Appli- ances and C22.1 Canadian Electrical Code

Part 1.

Page 2

Section One: General Safety Instructions

ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

PLEASE READ CAREFULLY

SAFETY II

MODELS: GGS30/36/365,

GGSCV30/36/365, SGS30j GGN30 / 36 / 365

GGNCV30/36/365 &

SGN30

Rated 120 volt, 60 Hz., 1.0 Amp.

MODELS: SGS36G_ SGSCV36G

SGN36G & SGNCV36G

Rated 120 volt, 60 Hz., 11.7 Amp

FOR PERSONAL SAFETY,

THIS APPLIANCE MUST BE

PROPERLY GROUNDED.

grounding instructions.

I See Installation Instructions for electrical requirements and

DO NOT UNDER ANY CIRCUMSTANCES CUT OR REMOVE THE

THIRD (GROUND) PRONG FROM THE POWER CORD PLUG.

If the electrical outlet you intend to use does not accept the 3-prong plug, it is the personal responsibility and obligation of you, the user, to have it replaced with a properly grounded 3-prong wall receptacle in accordance with the National Electrical Code and/or applicable local

codes and ordinances, by a qualified electrician.

Cooktop ]Cook'n'Vent (optional)

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

The power cord on your cooktop is equipped with a three prong grounding plug with polarized parallel blades. This type of plug

is for your protection against shock hazard. This cord must be

plugged directly into a properly grounded 3-prong wall receptacle that is connected to a correctly polarized 120 volt electric power supply. It is recommended that a

separate circuit serving each ap- pliance be provided.

Three

Prong Outlet Plug

CAUTION- ALL MODELS

IN CASE OF AN ELECTRICAL FAILURE

If for any reason a gas control knob is turned ON and there is no electric power to operate the electronic igniter of the cooktop, turn OFF the gas

control knob and wait 5 minutes for the gas to dissipate before lighting the burner manually. On the models with the ExtraLow TM Gas the two left burners cannot be turned on manually.

To light the burners, 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.

Page 3

PRECAUTIONS

SAFETY PRACTICES TO AVOID

Section One: General Safety Instructions

PERSONAL INJURY

IMPORTANT SAFETY INSTRUCTIONS

WARNING - TO REDUCE THE

RISK OF FIRE, ELECTRIC SHOCK, OR INJURY TO PER-

SONS, OBSERVE THE FOLLOW- ING:

Use this unit only in the man- ner intended by the manufac-

turer. If you have any ques- tions, contact the manufac- turer.

Before servicing or cleaning unit, switch power off at ser-

vice panel and lock service

panel to prevent power from being switched on accidentally.

CAUTION: For General Ventilating Use Only. Do Not Use To Exhaust

Hazardous or Explosive Materials and Vapors.

WARNING - TO REDUCE THE

RISK OF FIRE, ELECTRIC SHOCK, OR INJURY TO PER- SONS, OBSERVE THE FOLLOW-

ING:

A. Keep fan, filters and grease

laden surfaces clean.

B. Always turn hood ON when

cooking at high heat.

Use high range settings on range only when necessary.

Heat oil slowly on low to me- dium setting.

D. Do not leave range unattended

when cooking.

Always use cookware and uten-

sils appropriate for the type and amount of food being pre-

pared.

WARNING - TO REDUCE THE

RISK OF INJURY TO PERSONS, IN THE EVENT OF A RANGE TOP

GREASE FIRE, OBSERVE THE FOLLOWING:

A. SMOTHER FLAMES with a

close-fitting lid, cookie sheet. or other metal tray, then turn

off the gas burner or the elec-

tric element. BE CAREFUL TO PREVENT BURNS. If the flames

do not go out immediately EVACUATE AND CALL THE

FIRE DEPARTMENT.

B. NEVER PICK UP A FLAMING

PAN - You may be burned.

DO NOT USE WATER, includ- ing wet dishcloths or towels - a

violent steam explosion will

result.

D. Use an extinguisher ONLY if:

You knowyou have a Class ABC extinguisher, and you

already know how to oper- ate it.

2. The fire is small and con- tained in the area where it

started.

3. The fire department is be- ing called.

4. You can fight fire with your back to an exit.

When properly used and cared for your new Thermador Cook- top has been designed to be a safe, reliable appliance. When using

kitchen appliances, basic safety precautions must be followed, in- cluding the following:

Read this Care and Use Manual

carefully before using you new cooktop to reduce the risk of fire,

electric shock, or injury to per- sons.

Begin by insuring proper in- stallation and servicing. Fol-

low the installation instruc- tions provided with this prod-

uct. Have the cooktop installed and grounded by a qualified

technician. Have the installer show you where the gas shut-

offvalve is located so that you know how and where to turn

off the gas to the cooktop.

Page 4

If you smell gas, your installer has not done a proper job of

checking for leaks. Connec- tions can loosen in transit. If

the connections are not per- fectly tight, you can have a

small leak and therefore a faint gas smell. Finding a gas leak is

not a "do-it-yourself' proce- dure. Some leaks can only be

found with the burner control in the ON position.

Section One: General Safety Instructions

PRECAUTIONS m

For proper lighting and perform- ance of the burners, keep the ig- niters clean. It is necessary to clean

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

even though the electronic ignit- ers click. See page 22.

The cooktop is factory

assembled for natural gas. It should be correctly adjusted by a

qualified service person or in- staller for the type of gas with which it is used. (See page 2 for propane gas.)

Do not repair or replace any part of the appliance unless specifi-

cally recommended in this manual. All other servicing should be referred to a qualified

tec_lician.

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 appli- ance.

CAUTION: Do not store items of interest to children above the

cooktop or at the back. If chil- dren should climb onto the appli-

ance to reach these items, they could be seriously injured.

Do not store flammable materi- als on or near the cooktop.

Do not use water on grease fires. Turn appliance off and smother

fire with baking soda or use a dry chemical or foam-type extin- guisher.

Never let clothing, potholders, or other flammable materials

come in contact with the burners or burner grates, until they are

cool to the touch.

Use only dry potholders; moist or damp potholders on hot sur- faces may cause burns from steam. Do not use a towel or other bulky

cloth in place of potholders. Do not let potholders touch hot burn- ers or burner grates.

For personal safety, wear proper apparel. Loose fitting garments

or hanging sleeves should never

be worn while cooking.

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

use of a foil liner could result in a shock, fire hazard or it could ob-

struct the flow of combustion and ventilation air. Foil is an excellent heat insulator and heat will be

trapped beneath it. This will up- set the cooking performance and can damage the cooktop finish.

Warning: The appliance is for cooking. Based on safety consid-

erations never use the cooktop to warm or heat a room. Also, such

use can be damaging to the cooktop.

Do not heat unopened food con- tainers; a buildup of pressure may

cause the container to burst.

When using the cooktop: DO NOT TOUCH THE BURNER

GRATES or THE IMMEDIATE SURROUNDING AREA. Areas

adjacent to the burners may be- come hot enough to cause burns.

Never leave the burners unat- tended when using high flame

settings. Boil overs cause smok- ing, and greasy spillovers that may

ignite. More importantly, if the flame is smothered, unburned gas will be coming into the room. See "What to do if you smell Gas",

Page 1.

Always use utensils that have fiat bottoms. Hold the handle of

the pan to prevent movement of the utensil when stirring or turn-

ing food.

To minimize burns, ignition of flammable materials and uninten-

tional spillovers, position handles of utensils inward so they do not extend over adjacent work areas,

burners, or the edge of the

cooktop.

During cooking, set the burner control so that the flame heats

only the bottom of the pan and does not extend beyond the edge

of the pan.

Take care that drafts like those from fans or forced air vents do not blow flammable material to-

ward the flames or push the flames so that they extend beyond the

edges of a pot.

Only certain types of glass, heat- proof glass-ceramic, ceramic,

earthenware, or other glazed utensils are suitable for cooktop use. This type of utensil maybreak

with sudden temperature changes. Use only on low or me- dium flame settings according to

the manufacturer's directions.

If the cooktop is near a window, be certain the curtains do not

blow over or near the burners; they could catch on fire.

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 ha s ha d time to dissipate. Wait at least 5 min- utes before using the cooktop.

Page 5

Section One: General Safety Instructions

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.

Clean the hood above or the ven- tilator at the back of your cooktop

frequently so grease from cook- ing vapors does not accumulate

on the filters or on the intake.

PRECAUTIONS

SAVE THESE INSTRUCTIONS

Turn the ventilator OFF in case of fire or when intentionally

"flaming" liquor or other spirits on the cooktop. The blower, if in

operation, could unsafely spread the flames.

The electric element is removeable, however it should

never be immersed in water. Turn the element on and it will clean

itself. DO NOT leave it unattended

when burning off food soil.

California Proposition 65 - Warn- ing: Burning gas cooking fuel gen- erates some by-products which

are on the list of substances which are known by the State of Califor-

nia to cause cancer or reproduc- tive harm. California law requires

businesses to warn customers of

potential exposure to such sub- stances. To minimize exposure to

these substances, always operate this unit according to the instruc-

tions contained in this booklet and provide good ventilation.

BEFORE USING YOUR COOKTOP FOR THE FIRSTTIME

Removeall packaging

materialsandlabels before

usingyourcooktop.

1. Check that you have these items.

GGS30/36, GGSCV30/36 GGN30/36, GGNCV30/36

• 4 Burner Grates

• 4 Burner Caps

• 2 Ventilator Filters*

• Care and Use Manual (warranty found on Page 29).

GGS365, GGSCV365 GGN365, GGNCV365

• 5 Burner Grates

• 5 Burner Caps

• 2 Ventilator Filters*

• Care and Use Manual (war-

ranty found on Page 29).

SGS30, SGS36G, SGSCV36G

• 4 Burner Grates

• 4 Burner Caps

• Griddle'n Grill TM (drip pan, cover, griddle, grill, remov-

able element)**

• 2 Ventilator Filters*

• Care and Use Manual

(warranty found on Page 29).

SGN30, SGN36G, SGNCV36G

• 4 Burner Grates

• 4 Burner Caps

• Griddle (drip pan, cover, griddle, removable ele-

ment)**

• 2 Ventilator Filters*

• Care and Use Manual

(warranty found on Page 29).

Section Two: Before You Begin

2° Record the Model and Serial

Number as described on page

28. These may be used for any future contacts with your servicer or the factory.

* Cook'n'Vent models only. ** Griddle'n Grill or griddle models

only.

Page 6

Section Three: Description

Models GGS30* & GGN30

Model GGSCV30* & GGNCV30

MODEL AND PARTS IDENTIFICATION

1. Cook'n'Vent TM

2 Models GGS -ExtraLow _x_300 to 9,100

BTU/HR Burner & Control Knob Models GGN - 950 to 6,500 BTU/HR

Burner & Control Knob

a Models GGS -Ex_raLow =:;_365 to 11,000

BTU/HR Burner & Control Knob GGNModels- 1650to 11,000BTU/HR

Burner & Control Knob

4 Models GGS- 1300to 9100tKI'U/HR

Burner & Control Knob Models GGN - 950 to 6500 tKI'U/HR

Bumer& C ontol Knob

5. 1650 to 11,000 BTU/HR Burner & Control Knob

6. Ventilator Controls

7. Models GGS - "ON" Light

8 Burner Plate

9. BurnerCap

10. Grates

11. RatingPlate, RightSide, under- neath Cooktop

* GGS models illustrated

Page 7

Section Three: Description

MODEL AND PARTS IDENTIFICATION

Model GGSCV36* & GGNCV36

Model GGSCV365* & GGNCV365

Page 8

*GGSCV models illustrated

Section Three: Description

Models GGS36* & GGN36

Models GGS365" & GGN365

MODEL AND PARTS IDENTIFICATION

Cook'n'Vent

2 Models GGS - ExtraLow Fx/300 to 9100

BTU/HR Burner & Control Knob Models GGN -950 to 6,500 BTU/HR

Burner & Control Knob

Models GGS - ExtraLow _x1365 to

11,000 BTU/HRBumer & Control

Knob ModelsGGN- 1650to 11,000BTU/

HR Burner & Control Knob

4 ModeIsGGSCV365 GGS365&

CK3N365 -950to 6,500BTU/HR Burner & Control Knob

Models GGS - 1300 to 9,100 BTU/HR Burner & Control Knob

Models GGN 950 to 6,500 BTU/ HR Burner & Control Knob

G 1650to 11,000BTU/HRBumer&

Control Knob

7. Ventilator Controls

8 Models GGS - "ON" Light

9. Burner Plate

10. BtwnerCap

11. Grate

12.

Rating Plate, Right Side, Undemeath Cooktop

Page 9

*GGS models illustrated

Section Three: Description

MODEL AND PARTS IDENTIFICATION

Models SGS30* & SGN30

Models SGS36G* & SGN36G

Model SGSCV36G* &

SGNCV36G

1. Cook'n'Vent

2 Models SGS - ExtraLow __1300to9100

BTU/HR Burner & Control Knob Models SGN - 950 to 6,500 BTU/HR Burner & Control Knob

& Models SGS - ExtraLow c_1365 to

11,000 lKI'U/HRBurner & Control

Knob ModelsSGN- 1650to 11,0001KrU/HR

Burner & Control Lnob

Burner & Control Knob Models SGN- 950 to 6,500 BTU/

HR Burner & Control Knob

5 1650to 11,000tKIV/HRBurner&

Control Knob

G Ventilator Controls

7. "ON" Light except SGN30

Burner Plate

10. Grates

11. RatingPlate, Right Side, Underneath Cooktop

12. Models SGS - Griddle'nGrill

13. Models SGSG - Griddle'n Grill Control Knob

Models SGNG - Griddle only Control

Knob

4 ModelsSGS- 1300to 9,100 BTU/HR 9. BurnerCap

*SGS models illustrated

Page 10

Section Four: Using the Cooktop

COOKTOP OPERATION

CONTROL KNOB m ALL STANDARD BURNERS

Glass OFF

Models _

Porcelain/Stainless Models

STANDARD BURNER CONTROL KNOBSETTINGS

All the controls are push in to turn and have an infinite number of heat settings, with no fixed positions. Select the appropriate control knob and turn it counterclockwise to the HI position (detent) until the burner lights. Adjust the flame size. Turn off by turning the control clockwise to OFF.

CONTROL KNOB --

Thermador _ ExtraLow TM BURNERS

(fGGS SGS

Glass Porcelain/

Models__--_

OFF

Stainless Models

THERMADOR ® EXTRALOW TM BURNERS

(ModelsGGS/SGS)

The left front 9,100 BTU/HR burner and left rear 11,000 BTU/HR burner

are designed to provide flame set- tings which enable you to simmer, poach, melt and hold cooked food at a serving temperature, without scorching or burning. This is accom- plished by cycling the flame OFF and ON for varying lengths of time.

HOW THEY WORK

The BTU/HR usage on the 9,100 BTU/HR burner ranges from HI (at 9,000) to XLO (at 300). The BTU!HR usage on the 11,000 BTU/HR burner ranges from HI (at 11,000) to XLO (at 365).

There are an infinite number of settings between HI and XLO; the

control knob can be set at any po- sition.

H' 7

_LOS _ "

_. ExtraLow TM CONTROL KNOB SETTINGS .i)

Both ExtraLow controls are push in to turn and have an infinite number ofheat settings, with no fixed position s. The ExtraLow settings are between XLO and

just after LO, at the detent, shown by the broken line.

ExtraLow TM 300 to 9,100 BTU/ HR Burner and Control Knob

ExtraLow TM 365 to 11,000 BTUiHR Burner and Control Knob

950 to 6,500 BTU/HR Burner and Control Knob (Models

GGSCV365 and GGS365)

4. 1300to 9,100 BTU/HR Burner and Control Knob

5. 1650 to 11,000 BTU/HR Burner and Control Knob

Model GGS365

The burner flame will pulse ON and OFF when the setting is at any position between LO and XLO.

The length of time the flame is ON and OFF varies.

With a setting just below LO, the flame will be ON approximately

50 seconds and OFF 10 seconds of each minute.

With a setting at the XLO position, the flame is ON approximately 10

seconds and OFF 50 seconds of each minute.

FOR THE BEST RESULTS

Temperature control will be more accurate if a lid is used.

Bring food to a rolling boil; stir well to be sure all the food is boil-

ing; cover and reduce the heat to

just below LO.

Check periodically to see if the control knob should be turned to a

lower setting.

Page 11

COOKTOP OPERATION

Section Four: Using the Cooktop

• Adjust control knob to lower set- tings in small steps.

If control is set too low to main- tain simmer, bring the food back

to a boil before setting a higher simmer setting.

WHAT TO EXPECT

• The type and quantity of the food will affect which setting to use.

• Thesize, typeandmateria] ofyour pan will affect which setting to

use.

When a large pan is used on a small burner, it may cause the simmer action to occur mainly in the center of the pan. When the

food is stirred, the cooler food near the edges of the pan may

result in an overall temperature too cool to simmer. If this hap- pens, turn the burner up slightly.

It is normal to stir food occasion- ally. This is especially important

when simmering for several hours. For example: a homemade spaghetti sauce or beans.

• It is normal not to see simmer bubbles immediately after the

food has been stirred.

SEALED BURNERS

Front of Burner

SEALED BURNER

Your new cooktop features tour or five sealed gas burners. On Mod-

els GGS30/36/365, GGSCV30/ 36/365, SGS30/30G and

SGSCV36G you have two 9,100

BTU/HR burners, two 11,000 BTU/HR burners and on the

GGSCV365 or GGS365 there is one 6,500 BTU/HR burner. On

Models GGN30/36/365 and

SGN30/36 there are two 11,000 BTU/HR and two or three 6,500 BTU/HR burners. Each burner is

sealed to the cooktop for easier cleaning.

BURNER CAPS

BURNER PLATES

Burner Base (C)

Indentation (E)

Notch

Igniter (D)

BURNER PLATE

The Burner Plate has a notch (B) on the burner base, directly across from the igniter (D). This is where the tab (A) on the burner cap fits.

NOTE: For proper burner op-

eration be sure the tab (A) on the underside of the burner cap fits

into the corresponding notch (B) on the burner plate.

GRATES

While the flame is ON there may be bubbling; there should be at least steam and a slight quivering of the liquid's surface.

• Simmer bubbles may not be seen when the flame has cycled OFF. (Models GGS & SGS)

SIGNAL LIGHT

The Signal Light (not on all models), or "ON" Light is located in the area of

the Control Knobs. For location see

"Section Three: Description", located on pages 7to 9, to identify your model. This light turns on when any Control

Knob is set.

M ,J

BURNER CAP

The Burner Cap top is porcelain enamel and has a tab (A) on the un-

derside that fits into the notch (B) on the burner base (C).

BE SURE ALL BURNERS

ARE IN THE OFF POSI-

TION BEFORE WIPING

OR CLEANING THE

COOKTOP.

Page 12

-_-xtension

(E)

GRATE (Underside)

The five finger grates are porcelain enameled cast iron or steel and have

an extension (E) that is longer (un- derneath) than the other four. This extension fits into the indentation (E) on the burner plate, which is directly across from the igniter (D).

Section Four: Using the Cooktop

COOKTOP OPERATION

ELECTRONIC IGNITION

IGNITER

The cooktop uses electronic ignit- ers to light the burners. Each

burner has its own igniter that

sparks when any burner is turned on. When the igniters are clicking (sparking), do not touch the burn-

ers. If a burner fails to ignite, see

"Before Calling For Service," Page

28.

AUTOMATIC RE-IGNITION

If anyburner flame blows out, the electronic igniter automatically

sparks on all burners to relight the flame. Do not touch any burner while the igniters are clicking.

POWER FAILURE

In the event of a power failure, only

the standard burners can be lighted

manually (the burners on the left on

Models GGS & SGS cannot be lit). It

is necessary to light each standard

series burner individually.

If the cooktop is being used when the

power failure occurs, turn all the

burner control knobs to the OFF po-

sition. Then, the standard burners

can be lighted by holding a match at

the ports and turningthe control knob

to the HI position. Wait until the

flame is burning all the way around

the burner cap before adjusting the

flame to the desired height.

The two ExtraLow TM (Models GGS &

SGS) burners, on the left side, cannot

be used during a power failure. Be

sure to turn them OFF if a power

failure occurs, as they will not turn

back on until both control knobs are

turned OFF and then turned back on

again. See "What To Do If You Smell

Gas," Page 1.

FLAME HEIGHT

The correct height of the flame de- pends on the size and material of the utensil being used, the food being cooked and how much liquid is in the

utensil. Here are some basic rules for selecting the flame height.

s The flame should never extend

beyond the bottom of the pan.

Utensils which conduct heat slowly (such as glass-ceramic)

should be used with a low or medium flame unless you are

cooking with a large amount of liquid.

BURNER EFFICIENCY and FLAME

CHARACTERISTICS

The burner flame should be blue in color and stable with no yellow tips,

excessive noise or fluttering. It should burn completely around the burner cap.

Foreign particles in the gas line may cause an orange flame during initial use. This should disappear with use.

If the flame does not burn evenly all the way around the burner cap, be sure the cap isresting correctly on the

burner base.

If the ports are clogged, use a wire, a straightened paper clip or a needle to clear the ports. Do not use a tooth- pick; it could break off inside the port. If the condition persists, contact a service agency for adjustment.

The burner should light in 4 sec- onds or less. If a burner does not

light, check to see that the cap is resting correctly on the burner base.

FOR PROPER COMBUSTION

DO NOT USE THE COOKTO

WITHOUT THE BURNER GRATES IN PLACE.

CAUTION

• Foodspackagedinaluminum

foil should not be placed di- rectly on the burner grate for cooking: aluminum foil can

melt.

Plastic, paper and cloth can melt or burn when in contact

with a hot burner grate. Do

not let these item scome in con- tact with the burner grate.

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

burner grate, the cooktop glass

and!or the burner plate.

Ports

BURNER CAP

Page 13

Section Four: Using the Cooktop

PROPER COOKWARE

Top performance of your new cooktop is directly related to the use of proper pots and pans. An out-of- shape pan, without a lid, cannot possibly cook with the same speed and evenness as a pan with a heavy, flat bottom and a good fitting lid.

# I /'---'-'L--'l

....... i

/ I

+m, ,

I - I

FLAT CONVEX (rounded)

Cookware should have the fol- lowing characteristics:

s Good heat conductivity s Bottom diameter matching

the size of the burner used

Good balance (pan bottom remains level on burner

grate) Smooth, heavy bottom that

does not warp when hot; provides even heat

Proper fitting lid (when needed for specific cooking methods)

Do not use cookware with these characteristics:

s Thin bottom s Concave bottom when

heated

s Convex bottom when

heated

s Poor balance (rocks back

from weight of handle)

Many different types of pans can be used on this cooktop. To get the best cooking results, choose pans having the following qualities:

Match Flame Size to Pan Size

Match the flame to the bottom di- ameter of the pan. The flame should

be the same size as the pan or slightly smaller. Small utensils and high flames result in energy loss and in- crease the potential for burns.

Use cookware that has good heat conductive qualities. Metal cook-

ware that has copper or aluminum imbedded in a stainless steel disk

bottom ("tri-plyconstruction") con- ducts heat better than other cook-

ware.

Use medium to heavy gauge pans. These pans resist warping and last

CONCAVE (hollow)

longer than thin pans. The weight or thickness of the pan material (gauge) should be heavy enough to conduct heat evenly over the bottom of the pan for even browning and to avoid scorching.

Balanced Pan

Unbalanced Pan

Use balanced pans that sit level on the burner grate without tilting from the weight of the handle.

Use Lids that fit Properly

Use lids that fit the cookware prop-

erly to help shorten cooking time and to allow food to cook in a mini-

mum amount of liquid on a lower heat setting.

Page 14

Section Four: Using the Cooktop

PROPER COOKWARE

Use Flat Bottom Pans

Use flat, heavy bottom pans that

stay flat when heated for the best

results. Avoid cookware that is warped, dented, ridged or thin. A

warped or ridged pan receives the most heat at the points that contact the flame. This can result in burning or scorching of the food being pre- pared.

Use only a flat bottom wok. A round bottom wok cannot be used with or

without its support ring. The wok is unstable without the ring, and the ring may restrict air to the burners.

Canning Tips:

An oversize canning pot can be used with success following these sugges-

tions.

• Use a canner with a dark or dull finish to reduce heat reflecting

back to the cooktop surface.

• Select a canner with a flat bottom, rather than one with a concave, convex or rippled bottom.

• Allowatleast3!8inchofairspace between the canner overhang and

the cooktop surface.

• Use the lowest heat setting pos- sible to maintain a boil or pres-

sure.

• Be sure to cover all containers.

Do not use an oversize utensil

Specialty pans such as woks, lobster pots, pressure cookers, griddles,

French fryers, etc. must meet similar design requirements as regular cook-

ware: flat bottom, balanced, correct size, and proper cover (if applicable).

Do not use utensils such as griddles, roasting pans, au gratin pans, fish poachers or other cooking utensils

that must fit across two burners. Use of these products can result in dam-

age to the glass cooktop and porce- lain burner pans.

Heat and cool pans gradually to help maintain a flat bottom on your cook- ware. Do not place pans under cold

water while still hot, unless recom- mended by the manufacturer, as they may warp.

Large or Warped Utensils

Do not use unusually large or warped utensils such as canners and stock pots on HI heat for an extended period of time. This may cause heat build up which can result in damage to the cooktop or the sur- rounding countertop. Once food has reached temperature, turn the con- trol setting down to maintain the cooking heat.

Use canners and stock pots that have a flat bottom and extend no more

than 2 inches beyond the burner grate.

Follow the canning instructions given in a standard cookbook or

manufacturer's instructions pro- vided with the canning jars.

• Use care to prevent burns from the large amount of steam gener-

ated by the canning process.

Look for canners fitting this description:

Water Bath Canner: Standard 21 to 22-quart canners with an 11 to

12-inch diameter and a 9 to 1l- inch depth.

Pressure Canner: Canners vary in size from 8 to 22 quarts with 8

to 11-inch bottom diameters and a 6-1/2 to 12-inch depth.

Page 15

SUGGESTED FLAME SETTINGS

CAUTION

The tempered glass, porcelain and stainless steel used for your cooktop is heat resistant; however,

FLAME SETTING CHART GUIDELINES

the use of improper utensils can possibly damage

it. Large or warped utensils or utensils that span two burners, trap heat against the cooktop. The

trapped heat _oes into the cooktop and overheats

the _lass which through repeated use of could

eventually cause the glass to break; the porcelain

top could craze (fine hairlike lines) or the steel top

could show heat discoloration.

Section Four: Using the Cooktop

/ I

Use the right size flame for

the cooking job

Models GGS/SGS shown

OFF

HI XLO

Medium

All the controls have an infinite

number of heat settings, with no fixed positions between HI, LO or XLO. The word (Medium) and

number designations are for ref-

erence only and are guides to the flame settings referenced in the following chart.

The Flame Setting Chart, on Pages 17 and 18,is tobe used as a guide. Your pans and your manner of

cooking may need a different set- ting than what is suggested. All flame settings were determined using a variety of good quality, flat bottom pans with lids (un-

less the method of cooking did not require a covered pan). The

flame was matched to the size of the pan and the method of cook-

ing: simmering, frying, braising, etc.

Guidelines:

The actual flame setting used to cook is selected from the

range of flame settings given. Whether the higher or lower setting is selected depend son the quality of the pan, the

amount of food, and the BTU/ HR rating of the burner used,

How to Use the Chart

The chart is divided into two sec- tions: the food and the flame set-

tings. The flame settings section shows an initial Start Cooking

setting, a second Continue Cook- ing setting and / or an ExtraLow TM Heat setting. There may or may not be a change between the two Start Cooking and the Continue

Cooking settings depending on the food prepared. The ExtraLow TMHeat (see pages 17-

18) setting can be either a cook- ing, or a holding setting.

. Raise or lower the flame set-

ting gradually. Allow time for the pan and food to adjust to the new setting. Changes are more satisfactory when the increased or decreased setting is only one or two markings

on the control.

Page 16

Section Four: Using the Cooktop

Before using this chart, read Page 16.

USING THE COOKTOP

FOOD START COOKING CONTINUE EXTRALOW TM HEAT

COOKING SETTINGS

BEVERAGES

Cocoa Med.--heatmilk, cover LO --finish heating XLO -- keep warm, cover* BREADS

French Toast, Pancakes,

Med. -- preheat skillet Med. Loto Med.--cook

Grilled Sandwiches

4 to 3 -- allow 5 to 10 minutes

BUTTER to melt

XLO -- to hold

CEREALS HI--cover, bring water Med. Lo to Med.-- fin- XLO -- to hold, cover* Cornmeal, Grits, Oatmeal to a boil, add cereal ish cooking according to

package directions

2 to XLO -- allow 10 to 15

CHOCOLATE minutes to melt

XLO m to hold*

DESSERTS Med. Lo to Med.- Med. Loto Med. Candy cook following recipe

Med. to Med. Hi--cook Med. to Med. HI

Pudding and Pie Filling Mix according to package

directions

Pudding Med. Lom Bring milk 3 to 2 -- to cook

to a boil

EGGS HI--cover, bring water XLO -- cook 3 to 4 minutes for Cooked in Shell to a boil, add eggs, softcooked;or15to20minutes

cover for hard cooked

Fried, Scrambled Med.to Med. Hi--melt LO to Med. Lo --finish XLO -- to hold for a short pe-

butter, add eggs cooking riod*

Poached HI -- bring water to the

steaming point, add 4to 3--finish cooking eggs

MEAT, FISH, POULTRY HI--untilmeatstartsto Med. Loto Med.--fin-

Bacon, Sausage Patties sizzle ish cooking

Braising: Swiss Steak, HI -- melt fat, then Pot Roast, Stew Meat brown on Med. Hi to HI, 3 to 2 -- simmer until tender

add liquid, cover,

Quick Frying: Breakfast Med. Hi to HI- pre- Med. Hi to HI- fry Steaks heat skillet quickly

Frying: Chicken HI -- heat oil, then LO--cover, finish cook-

brown on Med. ing

Deep Frying: Shrimp HI -- heat oil Med. Hito HI--to main-

tain temperature

Pan Frying: Lamb Chops, HI--preheat skillet Med. to Med. HI -- 4to3--to hold, covered Thin Steaks, Hamburgers, brown meat 3 to 2 -- to hold, uncovered

Link Sausage

Poaching: Chicken, whole HI- Cover, bring liq- 2 to 1--to finish cooking

or pieces, Fish uids to a boil

Page 17

SUGGESTED FLAME SETTINGS

Section Four: Using the Cooktop

FOOD

Simmering: Stewed Chicken, Corned Beef,

START COOKING

HI -- cover, bring liquid to a boil

CONTINUE COOKING

EXTRALOW TM HEAT SETTINGS

4 to 1 -- simmer slowly

Tongue, etc.

PASTAS Macaroni, Noodles, Spaghetti

HI--bringwatertoaboil, add Med. Hi to HI -- to pasta maintain a rolling boil

POPCORN (use a heavy, HI-- cover, heat until kernels Med. to Med. Hi --

flat bottom pan) start to pop finish popping

PRESSURE COOKER Med. Hi to HI -- build up Med. Lo to Med. -- Meat pressure maintain pressure

Vegetables HI -- build up pressure Med. Lo to Med. --

maintain pressure

4 to 2 --cook according to

RICE HI -- cover, bring water to a package directions

boil, add rice, cover XLO --to hold, cover

SAUCES Med. Hi to HI -- cook meat/ 2 to XLO-- simmer (2to 3

to thicken sauce, uncov-

Tomato Base vegetables, follow recipe ered)* White, Cream, Bernaise, Med. Lo -- melt fat, follow LO to Med. Lo-- XLO -- to hold, cover*

Hollandaise recipe finish cooking SOUPS, STOCK HI-- cover, bring liquid to 3 to 2 -- simmer

a boil XLO -- to hold, cover*

VEGETABLES HI -- cover, bring water and Med. Lo to Med. -- XLO--to hold, cover

Fresh vegetables to a boil cook 10to30 minutes,

or until tender

Frozen HI -- cover, bring water and Med. Lo to Med. --

vegetables to a boil cook according to

package directions

Deep Frying HI -- heat oil Med. to Med. Hi --

maintain frying tem- perature

In Pouch HI -- cover, bring water and LOtoMed.Lo--cook

vegetables to a boil according to package

directions

Saute HI -- heat oil or melt butter; Med. Lo to Med. --

add vegetables cook to desired

doneness

Stir Fry HI-- heat oil, add vegetables Med. Hito HI--finish

cooking

* We recommend that these foods be stirred occasionally.

Page 18

Section Four: Using the Griddle'n Grill

GRIDDLE'N GRILL OPERATION

GRIDDLE'n GRILL TM (Model SGS)

GRIDDLE ONLY

(Model SGN)

Your new Therm ad or Grid d le'n Grill

is a dual purpose electric appliance; a griddle and a grill. The griddle and the grill are used separately and must sit directly on the element for best cooking results. If the griddle or the grill does not sit on the element, it will

not heat enough for foods to cook

properly. The Griddle'n Grill control has an

infinite number of heat settings. There are no fixed positions between HI

and LO.

To turn the element ON, push in on the control knob and turn it in either

direction to the desired setting. See chart for the griddle settings.

When ON, this element cycles a per-

centage of HI power on and off to maintain the selected heat setting. On HI it does not cycle.

Griddle Finish

The aluminum griddleis verydurable. It features a stick resistant surface that

is an integral part of the metal; it is not a coating. This hardness is achieved through a special anodizing process which changes the surface meta 1struc- ture. This surface will not rust, chip or peel. Because of it hardness, metal utensils may be used on it while cook- ing;however, cutting food with a knife or other sharp utensil should be

avoided.

Stains, Shadows

Stains on the finish usually result from improper cleaning of the griddle. Minor stains, shadows or images are

considered normal and do not effect the performance of the griddle. To

maintain good performance and ap- pearance, always follow the cleaning instructions, see Page 24.

BEFORE USING THE GRIDDLE or THE GRILL

Wash the griddle and the grill with hot sudsy water, then rinse

thoroughly with clear hot water and dried. This should remove any manufacturing oils which may still be on the surface. A small amount of oil or butter applied after preheating helps to prevent

sticking.

GRIDDLE/GRILL CONTROL

KNOB and SIGNAL LIGHT

7 3

6 4

The number designations, on the il- lustration, are for reference only and are guides to the heat settings in this

chart.

The signal light turns on when any heat setting is selected for the griddle or the grill

SUGGESTEDHEATSETTINGSCHART

GRIDDLE

FOOD PREHEAT AT COOK AT

BREADS

French

Toast, Pan cakes, Grilled

Sanwiches

EGGS

Fried,

Scrambled

FISH HI -- to preheat 7 to 8 -- to Fish Sticks cook

MEAT

Bacon, Sausage

Patties

and Links

Hamburgers, Ham Slice

Vegetables

Hash Brown Potatoes

SETTING SETTING 6 to 8 -- to pre-

heat, until water

dances, about 8

minutes

5 to 6 -- to pre-

heat, about 5 minutes, then melt butter, add

eggs

Put meat on cold

griddle. HI -- un- til meat starts to

sizzle, about 3 to 4 minutes

HI -- until meat starts to sizzle

HI -- to brown

7to 8--to cook

4 to 6--to cook

6to8 cook.

8 to HI -- to cook.

-- to

Page 19

GRIDDLE 'N GRILL OPERATION

Section Four: Using the Griddle'n Grill

USING THE GRIDDLE

1. RemovetheGriddle'n Grillcover and be sure the element is

plugged all the way into the re- ceptacle. The two fixed supports

on the bottom of the element must rest in the indentations in

the bottom of the drip pan.2. Place the griddle directly on top

of the element.

Preheat the griddle according

to the chart. After preheating, lightly coat griddle surface with cooking oil or butter. (A paper

towel coated with oil works well to cover surface evenly.)

4. Place food on the griddle.

5. Adjust the heat setting for the food being cooked.

Griddle settings may need to be ad-

justed to a lower setting if the grid dle

is used for an extended period of time. When cooking foods such as bacon, the well may need to be drained of grease. When draining grease from the well, always drain away from the cooktop. It is a good idea to turn the gas flame off before moving the griddle so that any grease that spills will not flare up. Be sure to wipe any drips off the griddle before returning it to the cooktop.

If a residue develops while cooking try sprinkling the surface with salt. Rub the salt vigorously into the sur- face of the griddle with a paper towel. Wipe salt off and continue cooking.

It is important that the griddle be thoroughly cleaned after wach use (see Cleaning Chart on Page 24).

THE GRILL (MODEL SGS)

DO NOT leave the grill unat-tended while grilling food.

1. Remove the Griddle'n Grill cover. Be sure the element is

plugged all the way into the re- ceptacle. The two fixed supports

on the bottom of the element must rest in the indentations in

the bottom of the drip pan.

DO NOT USE BRIQUETS OR

COALS OF ANY KIND

UNDER THE GRILL

Place the grill directly on top of the element.

Turn the control knob to HI and preheat the grill for 10 minutes.

NOTE: The hot grill will sear the food sealing in the juices. The longer the preheat, the

faster the meat browns and the darker the grill marks.

Place the food on the grill and cook to desired aloneness (most foods are cooked on HI heat set-

ting for the entire cooking time).

GRILLING HINTS

Food scooked for a long time or basted with a sugary marinade may need a lower heat setting near the end of the cooking time. The control knob may be set at any indicated setting or to any position in between.

If large amounts of meat are cooked at one time, occasionally there will be grease drippings that ignite and cre- ate minor puffs of flame for a brief

second or two. This is a normal part

of the cooking process. Should flame become excessive, remove the food

from the grill, turn the control to OFF. Use baking soda to extinguish

the flames.

NOTE: Qu anti ties of accu m ul ated grease may flame or flare up sud- denly.

The doneness of meat, whether rare, medium, or well done, is affected to

a large degree by the thickness of the cut. Expert chefs say it is impossible

to have a rare aloneness with a thin cut of meat.

The cooking time is affected by: the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins, an d the degree

of doneness desired.

Use a spatula instead of tongs or a fork to turn the meat, as a spatula will not puncture the meat and let the

juices run out.

To get the juiciest meats: add season- ing or salt after the cooking is fin- ished; turn the meat only once (juices

are lost when the meat is turned sev- eral times); and turn the meat just

after the juices begin to bubble to the surface.

Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around the edges at I to 1-

1/2 - inch intervals.

To test for aloneness, make a small slash in the center of the meat, not at

the edge. This will prevent loss of

juices.

Page 20

Section Four: Using the Cooktop

COOK'N'VENT ® OPERATION

VENTILATOR

Models GGSCV30/36/365 and SGSCV36G

r h

VENTILATORCONTROLS

k,, j

The ventilator is a 500 CFM exhaust system that can be hidden away when

not in use. It has a variable speed

blower. The amount of drawing

power can be adjusted to the cooking

job; HI exhaust for frying, LO for

light simmering, or anywhere in be- tween.

RAISING AND LOWERING

THE VENTILATOR

The ventilator is raised and lowered by the control knob on the right. It

must complete either the up or down cycle before it can be moved in the opposite direction. Be certain it is completely raised or lowered before trying to move it in the opposite di-

rection.

BLOWER SPEED CONTROL

The blower control allows you to select the drawing power needed for a particular food or cooking method.

The vent intake must be in the raised position for the blower to turn on. If it is not fully raised, the blower will not turn on.

To turn the

ON, turn

blower@ the control

knob clockwise for power continue turn-

ing to the right for LO.

The control knob does not have to be turned OFF manually before the vent

intake is lowered. It turns OFF auto- ma tica lly when the Vent DOWN con-

trol knob is turned towards the down position. If the control knob is not

turned off, it will automatically be ON the next time the intake is fully

raised.

Blower

Speed

Control

_..IG Up/DoWn Control

III II I III I

CONTROLS FOR GGSCV36/365

Blower Speed Control

D:/6

Q_Up/Down

Control

To raise the vent, turn the Vent control knob to

the right (UP) until the vent intake no longer moves upward. It automatically stops moving when the maximum height is reached or when the push-button

is released.

To lower the vent, turn the Vent control knob to the left (DN) until the

vent intake is completely lowered. You will hear a click when it is com-

pletely lowered.

Blower

Speed

Control

IIIIIk_1

CONTROLS FOR GGSCV30

Up/Down

Control

CONTROLS FOR SGSCV36G

Page 21

GENERALCARE

Section Five: Care and Maintenance

Before cleaning be certain

the burners areturned off and the grates are cool.

Any part of the cooktop can be cleaned with hot, sudsy water, then rinsed and dried with a clean, dry

BURNERS

The best cleaning method is preven- tion. Followtherecommended clean-

ing procedures and never let the burn- ers get too dirty. If you have a spillover, let the burner cool, then clean immediately. If stains and cook- ing oils are allowed to burn into the burner, they become more difficult to remove.Refer to CleaningChart Page 24, for specific instructions.

DAILY CLEANING

Wipe the burner with a cloth dipped in warm sud sywater, then rinse with a cloth dipped in clean water. Avoid

getting excess water on the igniter.

Porcelain Enamel

Burner Cap

Tab (A)

UNDERSIDE OF BURNER CAP

Be sure the burner cap fits correctly; the flame will not burn completely or correctly if cap is not positioned with Tab A in Notch B. Keep the burner ports clear. If the ports are clogged, use a wire, a straightened paper clip or a needle to clear the ports. Do not use a toothpick; it could break off in the ports.

IGNITERS

NITER (D)

BURNER PLATES

Indentation

for Grate (E) Notch (B)

Burner

Base

BURNER PLATE (C)

The porcelain enamel finish of the burner plate (C) is acid resistant, but not acid proof. Acid foods, such as citric juices, tomatoes, rhubarb, vin- egar, alcohol or milk, should be wiped up immediately. Knot removed, they may affect the porcelain finish. Use a paper towel or dry cloth on warm

surfaces.

Other food soils can be wiped up with warm soapy water after the cooktop has cooled. Rinse and wipe dry.

BURNER GRATES

Burner

Ports

BURNER CAPS

Over a period of time the porcelain enamel burner cap may craze (get fine hair like lines) and discolor or

become iridescent. This is normal.

Tab (A)

Burner Cap

Each burner has an igniter (D) lo- cated on the burner plate. Keep the igniters clean. Avoid getting excess water or liquid cleaner on the ig- niter. If the igniter becomes too wet, it may continue to click but not ignite

the burner. If the burner does not ignite in 4 seconds, turn off the con-

trol and wait until the igniter is dry.

Page 22

Extension (E)

Burner Grates

The grates are porcelain enameled cast iron or steel. They should be washed regularly and especially af- ter spillovers. When replacing grates on the burner plates (C), the exten-

sion (E) is indexed into indentation (E) directly across from the igniter

(D). See illustration Page 22, under Burner Plates.

Section Five: Care and Maintenance

GENERAL CARE

CONTROL KNOBS

To Remove: Turn the control knob

to the OFF position and pull up.

OFF

Glass

CONTROL KNOBS

To Replace: Hold the knob with the OFF position up, so that the control

knob stem opening on the underside of the knob aligns with stem. Push

knob down. Do not force the knob onto the stem.

To clean, see Cleaning Chart, "PLAS- TIC," Page 25. Do not soak knobs.

OFF

Porcelain Enamel

Stainless Steel

COOKTOP FINISH Glass

GLASS COOKTOP

The glass on your cooktop has been fully tempered to withstand the sud- den temperature changes it will ex- perience during cooking. It is also highly impact resistant. Treat this glass with the normal care you would give any glass material. To clean, see Cleaning Chart, "GLASS," Page 24.

PORCELAIN ENAMEL

PORCELAIN ENAMEL COOKTOP

The porcelain enamel finish of the burner plate (C) and the cooktop are acid resistant, butnot acid proof. Acid foods, such as citric juices, tomatoes, rhubarb, vinegar, alcohol or milk, should be wiped up immediately. If not removed, they may affect the porcelain finish. Use a paper towel or dry cloth on warm surfaces.

Other food soils can be wiped up with warm soapy water after the cooktop has cooled. Rinse and wipe dry. To clean, see Cleaning Chart,

"PORCELAIN ENAMEL," Page 25.

See "Stainless Steel" info on Page 25.

DO NOT CLEAN ANY REMOVABLE COOKTOP PARTS IN ANY SELF-CLEANING OVEN. DO NOT USE THE COOKTOP WITHOUT THE BURNER GRATES IN PLACE. BE SURE ALL

BURNERS ARE IN THE OFF POSITION BEFORE WIPING OR CLEANING COOKTOP.

When cleaning various parts of the cooktop:

1. Use the mildest cleaning proced ure that will do the job efficiently

and effectively. Some cleaners of the same type are harsher than others. Try a small area first.

2. Use only clean soft cloths, paper towels, and soap-filled pads for cleaning and scouring.

3. Any part of this appliance can be cleaned with hot sudsy water. Rinse thoroughly with fresh water after every cleaning operation.

4. Always wipe dry to avoid water marks.

The chart on the following page gives directions for cleaning the various

parts of the cooktop.

CLEANING CHART II

BRAND NAMES

The use of brand names is intended only to indicate a type of cleaner.

This does not constitute an endorse- ment. The omission of any brand

name cleaner does not imply its ad- equacy or inadequacy. Many prod- ucts are regional in distribution and can be found in the supermarkets.

It is imperative that all products be used in strict accordance with in-

structions on the package.

Page 23

Section Five: Care and Maintenance

CLEANING CHART

DO NOT CLEAN ANY REMOVABLE PARTS OF THIS APPLIANCE IN ANY

SELF-CLEANING OVEN. BE SURE ALL BURNERS ARE IN THE OFF POSITION

BEFORE WIPING OR CLEANING COOKTOP

MATERIAL/PART CLEANING PRODUCTS/DIRECTION

Any part of this appliance can be washed with hot sudsy water, except element.

• Wash thoroughly, rinse and dry.

ALUMINUM

Filters (Models

GGSCV30/36/365 &SGSCV36G)

Hot sudsy water or wash in dishwasher

• Agitate in hot soapy water, rinse thoroughly and allow to dry, or put through a dishwasher cycle.

Burner Base

Fiber or steel wool soap pad: PanHandl'rs ®,S.O.S _

• Rub in circular motion, as small scratch lines will be noticeable. Rinse and dry. Aluminum cleaners may dull the surface.

Revereware ®Metal Polish will help to retain the luster.

• Follow the directions on the package.

Griddle

• Normal

Hot sudsy water, sponge or nylon pad.

• Wash thoroughly with hot soapy water, rinse and dry. Always wash and rinse the griddle thoroughly after each use. Some discol- oration may occur with use, but will not affect performance. When not thoroughly cleaned you will feel a film of food residue; this will cause food

to stick.

• Hard to Remove Soil

Scouring Pad: Medium grade, Scotch Brite ®

• Wash thoroughly with this type scrubber. If necessary sprinkle 1 - 2 Table- spoons baking soda or mild cleanser on wet griddle, rub with a paper towel or nylon pad to remove food soil Wash with hot soapy water, rinse and dry.

Never wash the griddle in the dishwasher. The caustic detergent used in the dishwasher will discolor the surface. Never use oven cleaners or

other harsh cleaning agents, this could destroy the surface.

Grill Hot sudsy water

• Normal . Always wash and rinse the grill thoroughly alter each use. It can be washed

• Hard to Remove Soil * Soak grill in hot, sudsy water to which a household cleaner like ammonia

in the dishwasher if burned on residue is removed first.

has been added.

CERAMIC

Igniters

GLASS Cooktop Surface

• Water Spots

Avoid excess water on the igniters. If an igniter becomes too wet, it may continue to click, but not ignite the burner. If the burner does not ignite in 4 seconds, turn off the control and wait until the igniter is dry.

Cotton Swab or toothpick

• Wipe with dampened swab. If necessary, scrape with a toothpick. Be careful

not to damage the igniter.

Glass or window Cleaners: Windex ®, Glass Plus ®, ammonia and water, or

vinegar and water solution

• Spray on and wipe dry. Use a clean dry cloth, paper towel or newspaper to

polish.

Undiluted vinegar.

• Rub on with a dampened cloth or sponge, rinse, and dry. Soft Scrub _, mild abrasive liquid cleanser.

• Use sparingly and rub gently with a damp sponge or soft cloth. If rubbing is hard or if an abrasive pad is used, scratching may occur. Rinse and dry.

Page 24

Section Five: Care and Maintenance

CLEANING CHART

MATERIAL/PART

ELEMENT

Griddle Element

PLASTIC

Control Knobs

PORCELAIN ENAMEL

Burner Caps, Burner Plates,

Grates, Cooktop Surface

CLEANING PRODUCTS/DIRECTION

DO NOT RINSE OR IMMERSE ANY ELEMENT IN WATER. The element will

cleans itself when turned onto the HI setting. The drip pan must always be in place

when cooking on the Griddle'n Grill. Do not leave the cooktop unattended when

cleaning the element.

Hot sudsy water.

• Pull knobs straight up from cooktop. Wash, do not soak. Rinse, then dry. When replacing knobs match the stem opening on the back of the knob with the stem. Do

not force knobs onto stems.

• Some knobs may discolor temporarily from food stains; this color will lighten and disappear in a few days. Do not wash knobs in the dishwasher.

The Porcelain Enamel used on the cooktop is acid resistant, but not acid proof. If foods such as citric juices, tomatoes, vinegar, milk, etc. are spilled, wipe up immediately or it may effect the finish.

Hot sudsy water.

• Wash, rinse thoroughly with hot water, and dry.

• For burned on food soil, soak the grates in hot soapy water.

Mild Cleansers: Bon-ami, Soft Scrub.

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

Fiber or steel wool soap pads: PanHandl'rs, S.O.S, Brillo.

• For stubborn stains, the occasional use of abrasive cleansers is okay, but, if used vigorously or too often, they can eventually harm the enamel. Dampen pad, rub lightly, rinse thoroughly, and dry.

STAINLESS STEEL

Cooktop, Ventilator

• Grease, food

spatters, fingerprints

The quality of this material resists most stains and pitting, providing the surface is kept clean and protected.

Nonabrasive Cleaners: Hot soapy water ammonia, or detergent and water.

• Apply with sponge or cloth, then wipe clean using a clean cloth and thoroughly dry the surface. Apply stainless steel cleaner-polish such as; Stainless Steel Magic ° to protect the finish and leave a soft lustre.

• Wipe off the stainless steel front and back panels of the vent after each use. Rinse, then polish with a dry cloth, rubbing in the direction of the grain.

• If grease has accumulated on the inside of the back panel of the vent, use a nylon or other soft-touch spatula to lift the accumulated grease from the back panel. To reach the back panel, remove the front panel and filters. See page 26.

Mild Cleaners: Stainless Steel Magic ®, general kitchen cleaners such as

Fantastik *_,Formula 409_L Vinegar: to remove hard water spots.

• Apply with sponge or cloth, then wipe clean using a clean cloth and thoroughly dry the surface.

Mild abrasive Cleaners: RevereWare Instant Stainless Steel Cleaner *_,K]een

King ®Stainless Steel Cleaner.

• Apply with a damp sponge or cloth. Rub lightly in direction of the polish lines. Wipe clean using damp cloth or sponge and dry surface.

Remember, chlorine or chlorine compounds (check the labels) are corrosive even to stainless steel. It is very important to rinse thoroughly and dry ifa cleaning agent

with chlorine is used.

• Heat Tint or discoloration

Abrasive Cleaners: RevereWare Instant Stainless Steel Cleaner, Zud ®.

• Apply with a damp cloth or sponge. Satisfactory for uses on all finishes if rubbing

is light. Use in direction of polish lines.

Page 25

COOK'N'VENT _ VENTILATOR CARE*

Section Five: Care & Maintenance

See "SAFETY PRACTICES," on Page 4.

The efficiency of the exhaust system depends on the cleanliness of the ventilator, especially the filters. The frequency of cleaning depends on the amount and type of cooking pre-

formed.

FILTERS and INTAKE

PANEL

Filters become soiled in a short pe- riod of time and should be cleaned

regularly. The filters may be cleaned by agitating them in a hot detergent solution or by washing in the dish-

washer.

Do not use the ventilating system ]

without the filters in place.

TO REMOVE THE FILTERS AND CLEAN THE PANEL

ix _'---r-

il 7-114 II

Raise the Vent to its

Maximum Height

Raise the ventilator intake to its maximum height. If the blower

is on, turn it off.

Ventilator

Ca.

//, i17 Panel

Grasp the front panel at the top towards the sides and pull up

and forward: remove and set aside.

Scrape

Grease Off

Using a nylon or other soft-touch spatula, lift the accumulated grease from the back panel - be-

hind the filters. Clean front and back panels using a mild grease

solvent (See Cleaning Chart for Stainless Steel).

after each use.

TIP: Wipe the intake off |

TO REPLACE THE FILTERS AND THE FRONT PANEL

Place Filters side by side

Place the filters side by side on the support bars in front of the back panel. They will lean for- ward and the tops will rest against the inside of the front panel supports.

Replace ventilator cap. Be cer- tain all sides of the cap fit inside

the ventilator sides and back panel.

Side Supports

Hook over Side

Supports

Hook the top of the front intake panel over the side supports at the top of the ventilator.

Cover and Vent Going Down

10. As the ventilator intake is low-

ered, the cover will return to its position covering the ventilator.

To Clean Gap Area

Between Ventilator & Cooktop

1. With ventilator in up position, remove front panel, ventilator cap and filters.

2. Lower ventilator completely.

3. Clean gap area using a mild grease solvent (see Cleaning Chart).

4. Raise ventilator completely and replace filters, cap and front panel.

Remove the ventilator cap by grasping both ends of the cap and lifting up.

4. Lift out the filters and clean.

Replace the front panel by hook- ing the lower front edge of the front panel over the lower front edge of the ventilator.

Page 26

*Not on all Models.

Section Five: Care & Maintenance

GENERAL CARE AND MAINTENANCE - COOK'N'VENT

ACCESS PANELS AND ELECTRICAL

CONNECTIONS

Remote

Blower

Remote Installation

SIDE

VIEWS

Frequency of cleaning depends on how often the filters and back panel at the top

of the unit are cleaned.

FRONT VIEW

Countertop Level

Below Counter

There are four different ways the Access Panels A and B could have been in-

stalled. DO NOT OPEN ELECTRICAL BOX "E". See Installation Instructions.

I m

Cabinet Installation

You have either a remote or a cabi- net blower C installed on the venti-

lation system of your Cook'n'Vent cooktop.

There are access panels at the base of the ventilator system inside the

cabinet. If there is a shelf under the cooktop, it must be removable as

the Access Panels A and B and the Electrical Connection Box E must

be accessible for cleaning, electrical inspection or service.

Periodically - approximately every six months - check the enclosure

behind the access panels A and B for food soil.

KEY:

A Access Panel E Electrical Connections- DO B Access Panel NOT OPEN (for electrical

C Cabinet Blower or Duct inspection only)

Attachment Box for the F Ventilator Reset Button Remote Blower G Retainer Bar

D Four Thumb Screws

TO REACH CLEAN OUT AREA

Loosen (but do not remove) the thumb screws (Item D).

While holding C (it is heavy), move the retainer bar G up and lift out panels A and B. Lower the retainer bar G so it will hold C in

place.

BOX C

I O NOT REMOVE BLOWER or DUCT ATTACHMENT !

Do not open the electrical box E on the right.

Wipe up any accumulated grease inside the area. Wipe with a cloth dampened with hot soapy water or use a general household

spray for grease. Rinse and dry before closing the compartment.

After cleaning, replace the access panels and securely tighten the thumb screws.

(remote blower installation).

Page 27

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