Thermador P24WK, PC36, PC48 Care and Use Manual

CARE AND USE MANUAL

F o r P r o f e s s i o n a l C o o k t o p s

Models
P24WK
PC36
PC48

A SPECIAL MESSA GE TO OUR CUSTOMERS

Thank you for selecting the Thermador PROFESSIONAL® Cooktop. We recom­mend that you take time to read this entire booklet befor e 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 cooktop. 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 numbers of your cooktop.

Sincerely,

Thermador Test Kitchen Consumer Scientists

WARNING:

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

— 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 suppler.

AVERTISSEMENT

✓ Ne pas entreposer ni utiliser de

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

CE QUI FAIRE SI VOUS

SENTEZ LE GAZ

• Ne pas essayer d'allumer aucum appareil.

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

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

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

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

INTRODUCTION

The Thermador PROFESSIONAL® Cooktops are
built-in units available in a number of configura­tions. Models PC486GD, PC486GL, PC484GG and
PC484WK feature a gas cooking surface with six
sealed burners and a griddle, six sealed burners
and a grill, four sealed burners with a griddle and
a grill, or four sealed burners with a wok, respec­tively. Models PC364GD, PC364GL, and PC366
feature a gas cooking surface with four sealed burn­ers and a griddle, four sealed burners and a grill,
or six sealed burners. Models P24WK and
PC484WK have a high output WOK burner rated
at 30,000 BTU/HR.

IMPORTANT

All Cooktops having less than 12" (305 mm)
horizontal clearance between combustible
materials and the back edge of the Cooktop
must be installed with a Thermador Low Back
Backguard. If more than 12" (305 mm) hori­zontal clearance exists, a Thermador Island
Trim may be used instead of the backguard.
Before using the Cooktop, insure that it is
equipped with the appropriate Low Back
Backguard or Island Trim. Refer to the Instal­lation Instructions accompanying this appli­ance for more information.

Cooktops are shipped by the factory to operate
on natural gas. Verify the type of gas being used
at the installation site matches the type of gas used
by the appliance.

If the location/job site requires a conversion from
one type of gas to another, contact the dealer
where the unit was purchased or contact
Thermador (800/735-4328). The field conversion
kit for all Professional cooktops (PC series) is
Thermador Model PLPKIT. Field conversion must
be done by qualified service personal only.

!

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 r egulator sup­plied with the range. The pressure of the gas
supplied to the appliance regulator must not
exceed 14" (34.57 mB) water column.

TABLE OF CONTENTS

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

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

SECTION ONE: General Safety Instructions

Safety .................................................................2

Precautions.........................................................3

SECTION TWO: Before You Begin
Before Using Your Cooktop for the First Time...5

SECTION THREE: Description

Model & Parts Identification – PC48..................6

Model & Parts Identification – PC36..................7

Model & Parts Identification – P24WK...............8

SECTION FOUR: Using the Cooktop

Sealed Burners...................................................9

ExtraLow

Electronic Igniter..............................................10

Flame Setting Guidelines.................................11

Cookware Recommendations..........................12

Specialty Cookware .........................................13

Surface Burner Cooking

Recommendations ...................................14 – 15

Using the Grill ..........................................16 – 18

Grill Cooking Recommendations.............19 – 20

Using the Griddle.............................................21

Griddle Cooking Recommendations ...............21

SECTION FIVE: Wok Operation

Before Using Prepare Wok.................................5

Using the Wok..................................................22

Wok Operation ................................................23

SECTION SIX: Care and Maintenance
Cooktop and Wok Cleaning

Recommendations ...................................24 – 28

SECTION SEVEN: Before Calling For Service

Do-It-Yourself Maintenance .............................29

Before Calling For Service ...............................30

Data Rating Plate .............................................30

Warranty...........................................................33

TESTED IN ACCORDANCE WITH ANSI
Z21.1 CURRENT ISSUE, STANDARD FOR
HOUSEHOLD COOKING GAS
APPLIANCES.

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 Natrional Fuel Gas Code
No. Z223.1/NFPA54-current issue and the
National Electrical Code ANSI/NFPA70­current issue .

®

Burners ...........................................10

Page 1

Section One: General Safety Instructions

Safety Precautions

!

ELECTRIC AL REQUIREMENTS AND GROUNDING INSTRUCTIONS

!

CAUTION

PLEASE READ CAREFULLY

All Cooktop models and the Wok require an elec­trical circuit rated at 120 volts, 60 Hz., 10 Amps.

For personal safety, this appliance must be
connected to a properly grounded and polarized
electrical power supply.

Always disconnect the electrical plug from the wall
receptacle before servicing this unit.

See Installation Instructions for electrical
requirements and grounding instructions.

!

In Case of an Electrical Failure

CAUTION - ALL MODELS

DO NOT UNDER ANY
CIRCUMSTANCES CUT OR REMOVE
THE SEPARATE GROUND WIRE OR
THE THIRD (GROUND) PRONG FROM
THE POWER CORD PLUG.

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.

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

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

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

If the grill is left on and power is restored, the grill will relight.

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

See Pages 11 and 29 for additional information on manually lighting the burners.

Page 2

Section One: General Safety Instructions

SAFETY PRA CTICES TO AVOID PERSONAL INJURY

Your new Thermador
PROFESSIONAL
been designed to be a safe,
reliable appliance when properly
used and cared for. If not
properly used, it could be
dangerous. Read all instructions
in this Care and Use Manual
carefully before using this
cooktop.

!

WARNING: These

precautions will reduce the risk
of burns, electric shock, fire,
and injury to persons. Use
extreme care when using this
restaurant caliber cooktop as
this appliance provides intense
heat and can increase the
accident potential.

When using kitchen appliances,
these basic safety precautions
must be followed:

• Insure proper installation and
servicing. Follow the installation

instructions provided with this
product. Have the cooktop in­stalled and 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 cooktop.

• If you smell gas:

• Do not try to light any appli­ance.

• Do not touch any electrical
switch.

• Do not use any phone in your
building.

• Immediately call your gas sup­plier from a neighbor’s phone.
Follow the gas supplier’s in­struction.

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

• Installation and service must
be performed by a qualified

®

Cooktop has

• Installation and service must

• In the event a burner goes out
and gas escapes, turn off the
burner and open a window or a
door. Do not attempt to use the
cooktop until the gas has had
time to dissipate. Wait at least

5 minutes before using the
cooktop.

• 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.

!

store items of interest to chil­dren above the cooktop or at
the back of it. If children should

climb onto the appliance to
reach these items, they could be
seriously injured.

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

• If the cooktop is near a win­dow, be certain the curtains do

not blow over or near the
cooktop burners; they could

catch on fire.

• DO NOT USE WATER ON
GREASE FIRES. T urn appliance

!

CAUTION

installer, service agency or the
gas supplier.

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

CAUTION: Do not

off and smother fire with baking
soda or use a dry chemical or
foam-type extinguisher.

• Never let clothing, pot hold­ers, or other flammable mate­rials come in contact with or
too close to any element,
burner or burner grate until it

has cooled. Fabric may ignite
and result in personal injury.

• Use only dry pot holders.

Moist or damp pot holders on
hot surfaces may cause burns
from steam. Do not use a towel
or other bulky cloth in place of
pot holders. Do not let pot hold­ers 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 as a
shield against food spills or drip-

pings around the burners or con­trol panel area. This could ob­struct the flow of combustion and
ventilation air. This can damage
the finish of the cooktop.

!

WARNING: The ap-

pliance is for cooking food.

Based on safety considerations,
never use the Cooktop to warm or
heat a room or for other purposes.
Such uses can create a burn or
harmful by-product hazard and can
damage the Cooktop.

• When using the cooktop: DO
NOT TOUCH THE BURNER
GRATES OR THE IMMEDIATE

SURROUNDING AREAS adja­cent to the burners may become
hot enough to cause burns.

SAVE THESE INSTRUCTIONS

Page 3

Section One: General Safety Instructions

!

CAUTION

• Never leave the cooktop un­attended when using high flame

settings. Boil-overs cause smok­ing and greasy spills that may ig­nite. More importantly, if the
burner flames are smothered,
unburned gas will escape into
the room. See inside the front
cover regarding gas leaks.

• Only certain types of glass,
heatproof glass-ceramic, ce­ramic, earthenware or other
glazed utensils are suitable for
cooktop use. This type of uten-

sil 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 pres-

sure 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.

• 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 un-

dersized utensils can expose a
portion of the flame and may re­sult in ignition of clothing.

• To minimize burns, ignition of
flammable materials and unin­tentional spills, position handles

of utensils inward so they do
not extend over adjacent work
areas, cooking areas or the edge
of the cooktop.

• Hold the handle of the pan

to prevent movement of the
utensil when stirring or turning
food.

• Do not use the grill for cook­ing excessively fatty meats or
products which promote flare­ups.

• The optional cutting board ac­cessory must be removed

fore operating the griddle.

• 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 perfor ­mance of the burners, keep the
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 27.

WARNING

!

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

• Clean the cooktop with cau­tion. Avoid steam burns; do not

use a wet sponge or cloth to
clean the cooktop while it is hot.
Some cleaners produce noxious
fumes if applied to a hot surface.
Follow directions provided by
the cleaner manufacturer.

be-

• Do not use flammable clean­ers when cleaning the grill.

• Be sure all cooktop and grill
controls are turned off and the
cooktop and grill are cool be-

fore using any type of aerosol
cleaner on or around the cook­top. The chemicals that produce
the spraying action can, in the
presence of heat, ignite or cause
metal parts to corrode. Service
should only be done by autho­rized technicians. Technicians
must disconnect the power sup­ply before servicing this unit.

• CAUTION: T o reduce the risk
of fire, keep the exhaust hood

free of grease. Clean the venti­lator hood and filters above the
cooktop frequently so grease

from cooking vapors does not
accumulate on them.

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

• Install a smoke detector in or

near the kitchen.

• California Proposition 65
Warning: The burning of gas

cooking fuel generates some by­products which are on the list of
substances which are known by
the State of California to cause
cancer or reproductive harm.
California law requires busi­nesses to warn customers of po­tential exposure to such sub­stances. T o minimize exposure to
these substances, always oper­ate this unit according to the in­structions contained in this book­let and provide good ventilation
to the room when cooking with
gas.

SAVE THESE INSTRUCTIONS

Page 4

Section Two: Before You Begin

Before Using Your Cooktop for the First Time

1. Check that you have all the items listed for your model, as shown in the table below.
2 . Record the Model and Serial number of your appliance as described on Page 30. This 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, Grill Cover, Griddle Cover, Cast Iron Wok Ring, Chopping Board for
built-in griddle area. A portable griddle and other accessories are available from your Thermador
dealer.

4. Ensure that lower burner caps are seated correctly on the burner bases. Turn on each burner to check
for proper flame color. See Page 11 for details.

Description PC364GD PC364GL PC366 PC484GG PC484WK PC486GD PC486GL P24WK

Star® Burner caps
Burner Grates 2 2 3 2 2 3 3
Control Knobs 5 5 6 6 5 7 7 1
Cast Iron Grill Grate
Stainless Steel

Radiant 1 1 1
Removable Griddle

Wok Pan and Lid 1 1
Product

Registration Card
Backguard * * * * * * * *

Installation
Instructions 1 1 1 1 1 1 1 1

* Backguard or Island Trim must be ordered separately. These are not included with the cooktop shipment.

44 64 4 66

11 1

111

11 11 1 111

BEFORE USING YOUR WOK THE FIRST TIME

1. For Models P24WK and PC484WK, check that you have these

Remove all

packaging materials

and temporary labels

from the Wok Pan.

items:

• One Wok Pan with Lid and Trivet.

2. The first time the Wok Pan is used, clean the surface thoroughly
with hot soapy water. The initial cleaning is needed to remove
the protective oil coating. Dry thoroughly.

3. Apply a light coat of vegetable oil (do not use corn or olive oil) to
the entire inside and outside surface with a paper towel.

4. Heat the Wok Pan on a medium setting until cooking surface turns
golden brown. Cool wok.

5. Repeat this procedure several times. This seasoning seals the
pores of the metal, keeps food from sticking, and prevents the
Wok from rusting.

6. Wipe off excess oil before using or storing the Wok Pan. Do not
scour because scouring will remove seasoning.

BEFORE USING YOUR GRIDDLE THE FIRST TIME

Clean the surface with hot soapy water. Rinse thoroughly with clear water. The griddle is now ready to use.

Page 5

Section Three: Description

MODEL AND PARTS IDENTIFIC ATION FOR 48" MODELS

MODEL PC484WK

(4 Burners and Wok)

MODEL PC484GG

(4 Burners and Griddle and Grill)

Key for PC48 Models

1 – 12” Low Back or Island Trim

(ordered separately)

MODEL PC486GD

(6 Burners and Griddle)

MODEL PC486GL

(6 Burners and Grill)

1

2 – Burner Grates & Burners
3 – Grill (PC484GG and

PC486GL)

4 – Griddle (PC484GG and

PC486GD)

5 – Control Knobs, ExtraLow®

Burners

6 – Control Knobs, Standard

Burners
7 – Control Knob, Grill
8 – Control Knob, Griddle

Thermostat

Page 6

4

322

5

6

Model PC484GG

7

8

Section Three: Description

MODEL AND PARTS IDENTIFIC ATION FOR 36" MODELS

4

MODEL PC366

(6 Burners)

(4 Burners and Griddle)

Key for PC36 Models

1 – 12” Low Back or Island Trim

(ordered separately)
2 – Burner Grates & Burners
3 – Griddle ( PC364GD)

MODEL PC364GL

(4 Burners and Grill)

MODEL PC364GD

1

3

4 – Grill (PC364GL) – shown in top

view
5 – Control Knobs, ExtraLow

®

Burners
6 – Control Knob, Griddle

Thermostat (PC364GD)
7 – Control Knobs, Standard Burners

Page 7

2

5

Model PC364GD

2

6

7

Section Three: Description

MODEL AND PARTS IDENTIFIC ATION FOR 24" MODELS

MODEL P24WK

Key for Model P24WK and PC484WK

1

2

3

4

1 – Low Back Guard (shown). Optional Island Trim

available. (Low Back or Island Trim must be
ordered separately.)

2 – 24" Wok cooktop
3 – Wok pan support ring
4 – Control knob
5 – Wok pan and lid
6 – Large Kettle/Pot

(not provided)

7 – Wok Trivet

5

Wok Pan with Lid

6

➞

7

➞

WOK TRIVET

Fits over wok pan sup-

port ring for large pots

used over wok burner.

(see right)

3

Wok Trivet Assembly

Page 8

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 dir ectly in
front of and below the pair of
burners on the control panel.

Setting Indicator

Knob

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.

• LO is equivalent to 2,200 BTU / HR.

®

BTU Output for ExtraLow

• HI is equivalent to 15,000 BTU / HR.

• LO is equivalent to 3,000 BTU / HR.

• XLO is equivalent to 370 BTU / HR.

Burners

ExtraLow® Burners

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

Setting Indicator

ExtraLow

Range

®

OPERATION OF THE
BURNERS

• Press in on the knob and turn
it counter-clockwise to the HI
setting.

• The igniter for the selected
sealed burner clicks and
sparks.

• After flame ignition, the
igniters stop clicking.

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

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

ExtraLow® Burner

Control Knob

The drawing shows that the
control knob has an additional
range between the LO and XLO
settings. When the knob is set
within this range, the flame
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.

Page 9

Section Four: Using the Cooktop

Operation of the ExtraLow
Burners

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

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

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

1

2

3

4

ExtraLow Settings

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

Numbers do not actually
appear on the knob. The

number indicates the posi­tion of the flame setting as
represented on the cooking
recommendations, Pages 14
and 15, with #4 being hotter
than #1.

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

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

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

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

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

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

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

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

Electronic

Single Point Ignition

Brass
Burner
Base

Burner
Cap

Star® Burner
Components

Each burner has its own
electronic igniter that sparks
when the burner is turned on. Do

not touch the burners when
the igniters are sparking. 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.
If a burner fails to ignite, refer to
the section on Page 30 “Before
Calling for Service.”

Igniter

ExtraLow Techniques

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

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

Ports

BURNER CAP

Page 10

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.

burners when the igniters are
sparking.

Do not touch the

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
lighted by holding a match at
the ports and turning the
control knob to the HI
position. Wait until the flame
is burning all around the
burner cap before adjusting
the flame to the desired
height.

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

off.

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

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

• The griddle, grill and wok
burners cannot be used
during a power failure.

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

WARNING

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

Primary
Cone

Flame Color

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

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

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

primary

Page 11

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

Section Four: Using the Cooktop

Cookw are Recommendations

!

SAFETY PRECAUTIONS:

➤ Food packaged in aluminum foil should

not be placed directly on the burner grate.
Aluminum foil can melt during cooking.

➤ Do not let plastic, paper or cloth come in

contact with a hot burner grate. They may
melt or catch fire.

(51 mm)

➤ Never let a pan boil dry. This can 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.

• 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

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
mm) base size is generally the smallest recom­mended.

-1

/2" (140

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.

• 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.

Page 12

COVERED PAN

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

Section Four: Using the Cooktop

Specialty Cookw are

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
porcelain-coated 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

-1

a 6

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

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

COOKING
RECOMMENDATIONS

Suggestions for Using the Recommendations

Use the recommendations on Pages 14 and 15 as
a guide. The settings you use will vary depending
on the pans selected and the starting temperature
of the food.

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

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

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

Page 13

Section Four: Using the Cooktop

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

BEVERAGES Med. – heat milk, LO – finish heating

Cocoa cover cover*

BREADS Med. – preheat skillet Med. LO to Med. – Same as Standard

French Toast, Pancakes, cook
Grilled Sandwiches

BUTTER 4 to 3 – allow 5 to 10

Melting XLO – to hold minutes to melt

CEREALS HI – cover, bring Med. LO to Med.. – XLO– to hold, cover*

Cornmeal, Grits, water to a boil, add finish cooking
Oatmeal cereal according to package

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 LO to Med. Lo Same as Standard

Mix cook according to

package directions

Pudding Med. LoO – Bring milk Use XLO 3 to 2 – to cook

to a boil

EGGS HI – cover, bring Use XLO XLO– cook 3 to 4

Cooked in Shell water to a boil, add minutes for soft cooked;

eggs, cover or 15 to 20 minutes for

Fried, Scrambled Med. to Med. HI – LO to Med. Lo XLO– to hold for a

melt butter, add eggs finish cooking short period*

Poached HI – bring water to 4 to 3 - finish Same as Standard

the steaming point, cooking
add eggs

MEAT, FISH, POULTRY HI– until meat starts Med. LO to Med. Same as Standard

Bacon, Sausage Patties to sizzle finish cooking
Braising: Swiss Steak, HI – melt fat, then Use XLO 3 to 2 –

Pot Roast, Stew Meat brown on Med. HI to simmer until tender

HI, add liquid, cover,

Quick Frying: Breakfast Med. HI to HI – Med. Hi to HI – Same as Standard
Steaks preheat skillet fry quickly

Frying: Chicken HI – heat oil, then LO cover, finish Same as Standard

brown on Med. cooking

Deep Frying: Shrimp HI – heat oil Med. HI to HI – to Same as Standard

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

Poaching: Chicken, HI – Cover, bring Use XLO 2 to 1 – to finish cooking
whole or pieces, Fish liquids to a boil

Standard Burners ExtraLow® Burners

XLO

– keep warm,

directions

XLO – to hold*

hard cooked

maintain temperature

Page 14

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, LO to Med. LO – XLO – to hold, cover*

follow recipe finish cooking

Hollandaise LO to Med. LO XLO XLO – Lowest setting

SOUPS, STOCK HI – cover, bring 3 to 2 – simmer

liquid to a boil XLO – to hold, cover*

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 LO 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.

Page 15

Section Four: Using the Cooktop

Using the Grill

A VENTILATING HOOD of adequate cubic-feet-per-minute capacity vented to the outside of the house is
recommended for installation ABOVE THE COOKTOP AND GRILL. For most kitchens with a wall mounted
hood, a certified hood rating of not less than 940 CFM is recommended. The hood must be installed according
to installation instructions furnished with the hood and local building code requirements.
requirements in the Installation Instructions for additional information.

Refer to ventilation

THE GRILL

(Available on some models)
When cooking food on the grill

you will achieve the same flavor
as meat cooked on an outdoor
barbecue.

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

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

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

®

grill is equipped with

AUTOMATIC
REIGNITION

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

BURNER EFFICIENCY
AND FLAME
CHARACTERISTICS

The burner flame should be blue
in color and stable with no yellow
tips, excessive noise or lifting. It
should burn completely along
both sides of the burner tube.

An improper gas-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
counterclockwise to the LITE
position. 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.

Page 16

Section Four: Using the Cooktop

Using the Grill

!

CAUTION:

• Use extreme care when placing the
grill components into the grill
compartment. Avoid contacting the
ceramic igniter which could break
preventing operation of the grill.

• The grill must be assembled as shown.
The drip tray heat shields must be in
place, and the burner must be properly
positioned relative to the gas supply.
Incorrect assembly of the grill may
result in unsafe or hazardous conditions
during operation.

• The grill radiant must be in place for
proper operation of the grill.

• Do not leave the grill unattended while
in use.

• Do not use charcoal briquettes or coals
of any kind.

Disassembly/Assembly of the Grill

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

A. Remove the grill grate, stainless steel radiant

and burner from the grill box.

B. Remove the heat deflector from the slots on

the front panel of the grill box.

C. Remove the r ectangular drip pan inside the grill

box as shown below.
Re-assembly
A. Replace the drip pan and heat deflector.
B. Insert the end of the burner into the slots at

the back of the grill box. Insert the tab on front

of the burner into slot in the heat deflector.
C. The stainless steel radiant lies on two (2) studs

on each end of the grill can.
D. Place the grill grate, with raised food contain-

ment rail oriented towards the grill box rear.

Exploded Views and Side View of Grill

Grill
Grate

Stainless
Steel Radiant

Spark igniter

U-shaped
burner

Heat
Deflector

Grill Box

Drip Pan

Burner Placement in slots in back of grill

Page 17

Section Four: Using the Cooktop

COOKING ON THE GRILL

Using the Grill

• The burner should light within
approximately 5 seconds.

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

• Grilling requires high heat for
searing and proper browning.
Most foods are cooked at the
higher heat settings for most
of the cooking time. However ,
when grilling large pieces of
meat or poultry, it may be
necessary to turn the heat to
a lower setting after the initial
browning. This cooks the food
through without burning the
outside.

• Foods cooked for a long time
or basted with a sugary
marinade many need a lower
heat setting near the end of
the cooking time.

The hot

GRILLING SUGGESTIONS

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

in the remaining fat around the edges at 2" (51 mm) inter­vals.

◆ Brush on basting sauce toward the end of cooking.

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

fork punctures the meat and lets the juices run out.

◆ Add seasoning or salt after grilling.

◆ The grill grate has side and rear rails designed to make foods

easier to turn with a spatula.

◆ After the juices begin to bubble to the surface, turn the

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

◆ Some pieces of meat and poultry cook faster than others.

Move those pieces to the cooler area of the grill until the
rest have finished.

◆ The doneness of meat is affected by the thickness of the

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

◆ Do not leave the grill unattended while cooking.

A

• After grilling and the food has
been removed, turn the knob
to HI and burn off any excess
grease which has accumulated
on the stainless steel radiant.

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

• When the grill has cooled,
clean the drip tray, radiant,
heat deflector and
compartment. Wipe the U­shaped burner with a damp
cloth.

HANDLING EXCESSIVE FLARE-UPS

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

ups due to grease dripping on the stainless steel radiant.

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

food to another area of the grill.

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

the grill and turn off the burner.

◆ Excessive flames occur when cooking meat with extra fat,

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

◆ Be cautious when turning meat over.

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

Page 18

Section Four: Using the Cooktop

Grill Cooking Recommendations

Food Weight or Control Total Suggested Special Instructions

Thickness Setting Cooking Time and Tips

MEATS

Beef

Hamburgers 1/2 to 3/4 inch Medium 14 to 18 minutes Grill, turning once when

(13 mm to 19 mm)

High 12 to 15 minutes Do not leave hamburgers

Steaks

Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin

Rare 1" (25 mm) High 10 to 14 minutes Remove excess fat from
(140ºF) 1-1/2" (38 mm) High 13 to 18 minutes edge. Slash remaining fat

juices rise to the surface.
unattended since a flare

up can occur quickly.

at 2-inch (51 mm) intervals.
Grill, turning once.

Medium 1" (25 mm) Medium to 14 to 22 minutes
(160º F) 1-1/2" (38 mm) High 18 to 27 minutes

Well-Done 1" (25 mm) Medium 22 to 32 minutes
(170º F) 1-1/2" (38 mm) Medium 27 to 37 minutes

Lamb

Chops &
Steaks

Rare 1" (25 mm) High 12 to 15 minutes Remove excess fat from
(140ºF) 1-1/2" (38 mm) High 14 to 18 minutes edge. Slash remaining fat

at 2-inch (51 mm) intervals.

Grill, turning once.
Medium 1" (25 mm) Medium to 15 to 20 minutes
(160ºF) 1-1/2" (38 mm) High 18 to 25 minutes

Well-Done 1" (25 mm) Medium 20 to 30 minutes
(170ºF)

Pork

Chops 1/2" (13 mm) Medium 20 to 40 minutes Remove excess fat from

1" (25 mm) Medium 35 to 60 minutes edge. Slash remaining fat

at 2-inch (51 mm) intervals.

Grill, turning once.

Cook well done.
Ribs Medium 45 to 60 minutes Grill, turning occasionally.

During last few minutes

brush with barbecue sauce,

turn several times.

continued, please see next page

Page 19

Section Four: Using the Cooktop

Grill Cooking Recommendations

Food Weight or Control Total Suggested Special Instructions

Thickness Setting Cooking Time and Tips

MEATS

Pork

Ham Steaks Remove excess fat from
(precooked) 1/2 inch High 4 to 8 minutes edge. Slash remaining fat at

2-inch (51 mm) intervals.
Grill, turning once.

Hot Dogs Medium 5 to 10 minutes Slit skin. Grill, turning once.

POULTRY

Chicken
Broiler/Flyer 2 to 3 pounds Low or 1 to 1-1/2 hours Place skin side up. Grill,

Halved or Medium 40 to 60 minutes turning 2 to 3 times.
Quartered

Breasts, bone-in Medium 30 to 45 minutes

FISH AND
SEAFOOD

Steaks

Halibut, 3/4 to 1 inch Medium to 8 to 15 minutes Grill, turning once. Brush
Salmon, High with melted butter , margarine
Swordfish or oil to keep moist.

Whole Grill, turning once. Brush

Catfish, 8 to 16 ounces Medium to 20 to 30 minutes with melted butter,
Rainbow High margarine or oil to
Trout keep moist.

Page 20

Section Four: Using the Cooktop

(Available on some models)

About the Griddle

DESCRIPTION

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

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

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
on.

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

CONTROL KNOB

GRIDDLE

margarine or oil. However , a very small amount may
be used to flavor foods.

Any utensil may be used on the griddle surface.

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.

Control Knob

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

• There are no fixed settings on the knob.

• Press and turn the knob counter-clockwise to the
temperature setting.

PREPARING THE GRIDDLE

The griddle must be level or tilted slightly forward
for optimum performance. During installation, the
installer is responsible for leveling the product.
The griddle plate should be washed with warm
soapy water then rinsed with clear water prior to
use. The griddle may be used without any butter,

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 7 to 10 minutes.

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

5. Add the food and cook.

6. Care should be taken that the surface is not
gouged when utensils are used.

GRIDDLE COOKING RECOMMENDATIONS

FOOD SETTING

Bacon, Ham, Pork Chops 350ºF to 375ºF (177ºC to 190ºC)
Eggs 300ºF to 325ºF (150º C to 160ºC)
Pancakes,
Potatoes,
Sandwiches,

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

Hash Brown 400ºF to 425ºF (205ºC to 219ºC)

Sausage 350ºF to 375ºF (177ºC to 191ºC)

Page 21

Section Five: Using the Wok

About the Wok

(Available on models PC484WK and P24WK)

A ventilating hood of adequate CFM ca­pacity vented to the outside of the house
is recommended for installation above this
cooktop or wok. For most kitchens with a

wall mounted hood, a certified hood rating
of not less than 940 CFM is recommended.
The hood must be installed according to in­stallation instructions furnished with the hood
and local building code requirements.

DESCRIPTION

Y our new Thermador Professional Wok‚ has a heavy
cast iron burner typical of those used in restaurants.

BTU Output for the Wok Burner

• HI is equivalent to 30,000 BTU / HR.

• LO is equivalent to 10,000 BTU / HR.

Pilot Light Igniter

The igniter will spark and ignite the pilot light.

• The pilot light will be on for about 45 seconds
to 1 minute, then the safety valve opens and
the burner lights.

CONTROL KNOB

WOK

Control Knob

• There are no fixed positions on the knob be­tween HI and LO.

• Press and turn the knob counter-clockwise to
the LITE position.

• An audible click will be heard as the igniter
lights the pilot light.

• When the burner ignites, adjust the knob to the
heat setting.

FLAME DESCRIPTION

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

• The flame should burn completely along both
sides of the burner tube.

• If the flame is uneven, flutters, makes excessive
noise or lifts, check to see if the burner ports
are clogged. Use a straightened paper clip
wire or needle to open the ports if they are
clogged. Never use a toothpick; it could break
off in the port.

• Contact an authorized service technician if an
inefficient flame persists.

• When used with propane gas (LP), a slight pop
may be heard a few seconds after the burner is
turned off. This is normal and usually occurs
after the wok has been on for awhile.

PREPARING THE WOK PAN

1. The first time the wok pan is used, clean the
surface with hot soapy water to remove the
protective oil coating. Dry thoroughly.

2. Apply a
olive oil) with a paper towel to the entire surface,
inside and out.

3. Heat the pan on a medium setting until the
surface turns golden brown, about 20 seconds.
Cool. Wipe off excess oil.

4. Repeat this procedure several times to seal the
pores of the metal. This prevents the steel from
rusting and keeps the food from sticking.

5. Wipe off excess oil before using or storing. Do
not scour seasoned surface; scouring removes
the protection.

light coat of vegetable oil (not corn or

Page 22

Section Five: Using the Wok

W ok Operation

WOK ASSEMBLY

1. Remove all packaging materials and tempo­rary labels from the wok pan.

2. Make sure that the plastic ties used for ship­ping have been removed.

➝

21-3/4"

( 552 mm)

➝

Wok

➞

Support

Ring

(attached to

cooktop)

Wok Trivet

Flat Bottom Pot

➞

➝

➞

12-3/4"

(324 mm)

➝

5"

(127 mm)

Trivet

➞

➝

➝

➞

3. Check that the support ring is properly placed
above the burner.

4. Place wok pan into support ring before turning
on the burner.

5. Turn the control knob to the LITE position. After
45 to 60 seconds, turn to the heat setting.

6. It is normal for the wok pan to discolor and
darken with use. This indicates that it is well
seasoned.

Wok

Support

Ring

(attached to

cooktop)

• Use the trivet to support a flat-bottom wok or
a large stock pot.

• Assemble as shown in the drawing above.

Page 23

Section Six: Care and Maintenance

Care and Maintenance

• Use clean applicators, i.e. soft cloths, sponges,

CAUTION

Avoid cleaning any part of the cooktop while
it is hot. Do not clean any removable part of
the cooktop in a self-cleaning oven.

ABOUT THESE RECOMMENDATIONS

• Always start by selecting the mildest cleaner
according to the kind of soil and the material
soiled. To prevent marring the stainless steel
finish, always apply the cleaners in the direction
of the polish lines. Rinse and dry immediately to
avoid water marks.

COOKTOP CLEANING RECOMMENDATIONS

Cooktop Part / Material Suggested Cleaners Important Reminders

paper towels, soap-filled pads, for cleaning and
scouring.

• The use of brand names in these recommenda­tions is intended only to indicate a type of
cleaner. This does not constitute an endorse­ment. The omission of any brand name cleaner
does not imply its inadequacy.

• The brands listed are suggested as examples of
a type of cleaner, such as non-abrasive, mild
abrasive, powder, creme, etc. Use all products
in accordance with the manufacturer’s instruc­tions.

Burner Base

Brass
Burner Cap
Cast Iron

Burner Base

Brass

Burner
Cap

Cast Iron

• Hot sudsy water; rinse and dry
thoroughly .

• Mild Abrasive Cleansers: Bon

®

Ami

, Cameo® aluminum and
stainless steel cleaner,
Wright's
polish.
Liquid cleaners: Kleen King

• Stiff nylon bristle tooth brush
to clean port openings.

• Reassemble as shown. Make
sure that the burner cap is
seated on the base.

®

all purpose brass

®

• Acidic and sugar-laden spills
deteriorate the stainless
steel. Remove soil immedi­ately.

.

• Do not scratch or gouge the
port openings of burner
cap.

Star® Burner
Components

Control Knobs / Plastic

/

Bezels

Chrome

• Hot sudsy water; rinse and dry
immediately .

Page 24

• Do not soak knobs.

• Do not force knobs onto
wrong valve shaft.

Section Six: Care and Maintenance

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Exterior Finish/Back Guard
and Spill Tray

Stainless Steel

Grates: /

/

Porcelain Enamel

on Cast Iron

• Nonabrasive Cleaners: Hot
water and detergent,
ammonia, Fantastic

®

. Rinse and dry

409

®

Formula

immediately.

• Cleaner Polish: Stainless Steel

®

Magic

to protect the finish
from staining and pitting;
enhances appearance.

• Hard water spots: Household
vinegar.

•

Mild Abrasive Cleaners: Siege
Stainless Steel and Aluminum
Cleaner, Kleen King
Steel liquid cleaner, Wright's

®

Stainless

®

all

purpose brass polish.

• Heat discoloration: Cameo®,
Barkeepers Friend

®

, Zud®.

• Nonabrasive cleaners: Hot
water and detergent,
Fantastic
Lestoil

®

, Formula 409®,

®

. Rinse and dry

immediately.

• Mild abrasive cleaners: Bon

®

Ami

and Soft Scrub®.

• Abrasive cleaners for stubborn
stains: soap-filled steel wool
pad.

• Stainless steel resists most
food stains and pit marks
provided the surface is kept
clean and protected.

• Never allow food stains or
salt to remain on stainless
steel for any length of time.

• Rub lightly in the direction
of polish lines.

• Chlorine or chlorine

®

compounds in some
cleaners are corrosive to
stainless steel. Check
ingredients on label.

• The grates are heavy; use
care when lifting. Place on
a protected surface.

• Blisters/

crazing/ chips are
common due to the
extreme temperatures on
grate fingers and rapid
temperature changes.

• Acidic and sugar-laden spills
deteriorate the enamel.
Remove soil immediately.

Griddle Grease Tray

Titanium-surfaced
Aluminum

Slide back and lift

➟

• Abrasive cleaners, used too
vigorously or too often can
eventually mar the enamel.

/

• Clean the grease tray after
each use.

• May be placed in dishwasher.

• Wash in detergent and hot
water; rinse and dry.

• Stubborn soil: Soft Scrub

®

• Empty grease tray after
each use.

• Remove tray after grease
has cooled. Be careful not
to fill it so full that tipping
to remove it spills the
grease.

Page 25

Section Six: Care and Maintenance

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Griddle / Titanium-surfaced

aluminum

• Remove drip tray and discard
grease into a grease resistant
container for disposal. Wash drip
tray in warm soapy water or
place in dishwasher . Wipe griddle
surface with warm soapy water
then rinse with warm water.
Wipe dry with a soft cloth.

• If food particles stick to the
griddle plate, r emove with a mild
abrasive cleaner such as Soft

®

Scrub

.

• Never flood a hot griddle
with cold water. This can
warp or crack the aluminum
plate.

• Do not clean any part of the
griddle in a self-cleaning
oven.

Grill Box / Stainless Steel

Grill

Deflector,
Heat Grill

Electrode,
Spark

Burner,
Grill

• Non-abrasive Cleaners: Hot
water and detergent,
ammonia, Fantastic

®

409

. Rinse and dry

®

, Formula

immediately.

• Mild Abrasive Cleaners: Bon

®

Ami

Soft Scrub®.

• Abrasive cleaners for stubborn
stains: soap-filled steel wool
pad, Kleen King

®

Stainless

• Do not clean any part of the
grill assembly in a self­cleaning oven.

• Abrasive cleaners, used too
vigorously or too often, will
eventually scratch the steel.

• When disassembling,
cleaning and reassembling
the grill, avoid contact with
the spark igniter.

Steel liquid cleaner.

Note: T o reach the grill box, r emove the grate, stainless steel
radiant, U-shaped burner, heat shield and drip pan.

Grease Catch Tray

Grill Can
Assembly

Page 26

Section Six: Care and Maintenance

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Grill Drip Pan

Grill Grate

/

Stainless Steel

/

Porcelain

Enamel on Cast Iron

/

Igniters

Ceramic

• Hot sudsy water; rinse and dry
thoroughly .

• After grease removal, drip pan
may be put into dishwasher.

• While the grate is hot (but the
flame is off), dip a brass grill
brush in hot water and scrub
the grate. The steam created
from the hot water and the
abrasive action of the brush
helps loosen the hard to
remove soil.

• Use a cotton swab dampened

with water, Formula 409
Fantastic

®

.

®

or

• Do not clean in a self­cleaning oven.

• The grate is heavy; use care
when lifting. Place on a
protected surface.

• Blisters, crazing and chips
are common due to the
extreme temperatures and
rapid temperature changes.

• Do not use sharp tool to
scrape the igniter. It is
fragile; if it is damaged the
grill cannot be lit.

Surface Spill Trays /

Stainless Steel

• Hot sudsy water; rinse and dry
thoroughly .

• Formula 409

®

or Fantastic®.
Wipe spray off immediately or
apply to a paper towel first
and then wipe spill.

• Mild Abrasive Cleansers:
Cameo
Friend
Kleen King

®

, Zud®, Barkeepers

®

. Liquid cleaners:

®

, Siege® Stainless
Steel and Aluminum Cleaner,
Wright's

®

all purpose brass

polish Apply with care.

• Acidic and sugar-laden spills
deteriorate the stainless
steel. Remove soil
immediately.

• Abrasive cleaners, used too
vigorously or too often, can
eventually mar the stainless
steel.

Page 27

Section Six: Care and Maintenance

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Surface Trim Strips

➞

Trim Strips

(Located between stainless
steel spill trays; they join the
spill trays.)

Wok Burner / Cast Iron

➞

• Hot sudsy water; rinse and dry
thoroughly .

• Formula 409

Wipe spray off immediately
or apply to a paper towel
first and then wipe soil.

• Clear ports of any soil with a
straightened wire paper clip or
needle.

• Scour burner with S.O.S
Scotch Brite
powdered cleanser . Rinse and
dry well. Drain and dry venturi
tube before replacing burner.

®

or Fantastic®.

®

pad, or

®

• The over-spray from liquid
cleaners may leave an
outline shadow. If allowed to
dry, it may leave a
permanent outline.

• Do not use a toothpick to
clear ports. It can break off
and plug the opening.

• Do not hit the igniter or pilot

,

when replacing burner.

Wok Pan, 24"

Wok Pan Cover / Aluminum

Wok Support Ring

Stainless Steel

/

Steel

• Wash after each use with hot,
soapy water. Rinse and dry.

• Do not use harsh abrasives or
scouring pads without re­seasoning the pan.

• Keep both the inside and
outside of the pan seasoned
with oil as described on Page

22.

• Wash with hot, soapy water.
Rinse and dry immediately.

• Wash after each use with hot,
soapy water.

• Rinse with hot water and clean
sponge.

• The wok pan is steel and
will rust if not seasoned.

• It is normal for stainless steel
to discolor due to high
temperatures.

Page 28

Section Seven: Before Calling for Service

Do-It-Yourself Maintenance

POWER FAILURE

In the event of a power failure,
only the standard (non­ExtraLow
be lighted manually. It is nec­essary to light each standard
burner individually.

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

®

) burners and grill can

knobs to the OFF position.
Then, the standard burners and
grill can be lighted by holding
a match at the ports and turn­ing the control knob to the Hl
position. Wait until the flame is
burning all the way around the
burner cap before adjusting the
flame to the desired height.

INTERMITTENT OR CONSTANT IGNITER SPARKING

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

SYMPTOM CAUSE REMEDY
Intermittent sparking • Improper fit of burner cap into • Seat cap in place.

burner base

• Ceramic igniter is wet or dirty. • Carefully dry or clean igniter.

• Burner ports are clogged. • Clean ports in burner cap with a

(Wok) • Knob is left in the LITE position • Turn Wok knob to a setting

The two ExtraLow
the far left side cannot be used
during a power failure. Be sure
to turn them OFF if a power
failure occurs. They will not turn
back on until both control
knobs are first turned OFF and
then turned back on again. The
griddle and wok cannot be
used during a power failure.
See What To Do If You Smell
Gas, inside front cover.

wire, a needle or straightened
paper clip.

between Hl and LO.

®

burners on

Constant Sparking • Cooktop is not properly grounded. • Have a qualified electrician

• Electrical power supply is ground the cooktop properly.
incorrectly polarized. Refer to Installation Instructions.

• Refer to Installation Instructions
for correct installation.

Page 29

Section Seven: Before Calling for Service

Before Calling f or Service

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

Be sure to check these Items first:

Is there a power outage in the area?
Is the household fuse blown or the circuit breaker
tripped?
Is the Cooktop disconnected from the electrical supply?

IF THE BURNERS DO NOT IGNITE

• Are the burner caps properly aligned on the burner bases
(Sealed Surface Burners)?

• Are the burner ports clogged?

• Is a fuse blown or is the circuit breaker tripped?

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

• Are the Wok pilot ports clogged?

• Is the spark igniter sparking (Surface Burners and Wok)?

• Is there flame on the Wok pilot burner?

DATA RATING PLATE

Cooktop Models:

The data rating plate shows the model and serial numbers
of your Cooktop or Wok. It is located on the underside of
the Cooktop or Wok chassis near the gas inlet connection
and electric power cord. In most cases after installation,
technicians are unable to access the information.

Product Rating Label Location – Cooktop Model

CUSTOMER SERVICE:

800/735-4328

or see our website:

www.thermador.com

SERVICE
INFORMATION

Serial Number

______________________________

Date of Purchase

______________________________

Dealer’s Name

______________________________

Dealer’s Phone Number

Front - Bottom of Unit

Product Rating

Label/Serial T ag

3" Min.

3-Prong grounding type
receptacle connected to
a properly grounded and
polarized electrical
supply rated at 120VAC,
15 Amps, Single Phase,
60 HZ.

▲

36"
Power
Cord

Threading compounds must
be Resistant to Propane Gas

▲

▲

➞

3/4" flex line

▲

▲

Regulator (supplied
with unit) Install
horizontally,

A manual valve must be
installed external to the
appliance, in an accessible
location from the front, for the
purpose of shutting off the
gas supply .

gas flow

▲

All Installer supplied parts must
conform to Local Codes.

WOK MODEL:

The data rating plate shows the model and serial numbers
of your Wok. It is located on the bottom of the unit.

______________________________

Service Center's Name

______________________________

Service Center's Phone Number

Also, enter this information on the
Product Registration Form in­cluded with this product, then
mail it to the indicated address.

— Thank You.

Page 30

NOTES

Page 31

NOTES

Warranty

FULL ONE YEAR WARRANTY

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

Thermador Will Pay For:

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

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

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

THERMADOR WILL NOT PAY FOR:

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

2. Service visits to:

• Teach you how to use the appliance.

• Correct the installation. You are responsible

for providing electrical wiring and other
connecting facilities.

• Reset circuit breakers or replace home fuses.

3. Damage caused from accident, alteration,
misuse, abuse, improper installation or
installation not in accordance with local electrical
codes or plumbing codes, or improper storage
of the appliance.

4. Repairs due to other than normal home use.

5. Service labor during limited warranty period.

6. Travel fees and associated charges incurred
when the product is installed in a location with
limited or restricted access, (i.e., airplane flights,
ferry charges, isolated geographic regions).

Warranty applies to appliances used in residential
application: it does not cover their use in commercial
installations.

This warranty is for products purchased and retained
in the 50 states of the U.S.A., the District of Columbia
and Canada. Should the appliance be sold by the
original purchaser during the warranty period, the
new owner continues to be protected until the
expiration date of the original purchaser’s warranty
period.

The warranty applies even if you should move.
THERMADOR DOES NOT ASSUME ANY
RESPONSIBILITY FOR INCIDENTAL OR
CONSEQUENTIAL DAMAGES. Some states do
not allow the exclusion or limitation of incidental or
consequential damages, so the above limitation or
exclusion may not apply to you. This warranty gives
you specific legal rights and you may also have
other rights which may vary from state to state or
province to province.

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

We reserve the right to change specifications or design without notice. Note: These models are not
currently certified for use in Canada. Thermador is not responsible for products which ar e transported
from the United States for use in Canada.

For the most up to date critical installation dimensions by fax, use your fax handset and call 702/833-

3600. Use code #8030.

BSH Home Appliances Corp.

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

ECO 5U005Q • 9000008291 Rev. A • © 2004 BSH Home Appliances Corp. • Litho U. S. A. 03/04