Thermador P24WK, PC36, PC48 Care and Use Manual
CARE AND USE MANUAL
For Thermador Professional® Cooktops
Models
P24WK
PC36
PC48
A S pecial Message to our Customers
Thank you for selecting the Thermador Professional® Cooktop. We recommend that you take
time to read this entire booklet before using your new appliance for the first time.
The booklet contains suggestions we believe will be helpful as well as directions for using all
the features of this 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 Consumer Scientists
W ARNING:
If the information in this manual is not
followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.
— Do not store or use gasoline or other flam-
mable vapors and liquids in the vicinity of this
or any other appliance.
— WHAT TO DO IF YOU SMELL GAS
■ Do not try to light any appliance.
■ Do not touch any electrical switch.
■ Do not use any phone in your building.
■ Immediately call your gas supplier from a
neighbor’s phone. Follow the gas supplier’s
instructions.
■ If you cannot reach your gas supplier, call the
fire department.
— Installation and service must be performed
by a qualified installer, service agency or the
gas suppler.
AVERTISSEMENT
L’information fournie dans le présent
manuel doit être rigoureusement
respectée, sous peine d’un incendie ou
d’explosion susceptible d’entraîner des
dommages, des blessures ou la mort.
— N’entreposez pas et n’utilisez pas
d’essence ou autres produits inflammables
dans le voisinage de cette cuisinière ou de
tout autre appareil.
— SI VOUS SENTEZ UNE ODEUR DE GAZ
■ N’allumez aucun appareil.
■ Ne touchez pas aux interrupteurs
électriques.
■ N’utilisez pas les téléphones du bâtiment.
■ Appelez immédiatement votre compagnie
de gaz de chez un voisin. Suivez les instructions de la compagnie.
■ Si vous n’arrivez pas à contacter votre
compagnie de gaz, appelez les pompiers.
— L’installation et les réparations doivent être
réalisées par un installateur qualifié, un
centre de réparation agréé ou la compagnie
de gaz.
INTRODUCTION
The Thermador Professional® Cooktops are built-in
units available in a number of configurations. Models
PC486GE, PC486GL, PC484GGE and PC484WK
feature a gas cooking surface with six sealed burners and an electric griddle, six sealed burners and a
gas grill, four sealed burners with an electric griddle
and a gas grill, or four sealed burners with a wok,
respectively. Models PC364GE, PC364GL, and
PC366 feature a gas cooking surface with four sealed
burners and an electric griddle, four sealed burners
and a gas 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.
Contents
Introduction ....................................................................1
Gas Type Verification .....................................................1
SECTION ONE: General Safety Instructions
Electrical Requirement and Grounding Instructions ......2
Safety Precautions...................................................3 – 4
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
®
Burners.......................................................10
If the location/job site requires a conversion from
one type of gas to another, cont act 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 personnel 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 regulator supplied with the range.
The pressure of the gas supplied to the appliance regulator must not exceed 14" (34.9 millibars) water column.
TESTED IN ACCORDANCE WITH ANSI
Z21.1, The STANDARD FOR HOUSEHOLD
COOKING GAS APPLIANCES. IN CANADA
TESTED IN ACCORDANCE WITH CAN/
CGA 1.1 - M81, STANDARD for DOMESTIC
GAS RANGES.
Check your local building codes for the proper
method of installation. In the absence of local
codes, this unit should be installed in accordance
with the National Fuel Gas Code No.
current issue and the National Electrical Code
ANSI/NFPA No. 70 current issue or the Can - B149
Installation Codes for Gas Burning Appliances and
C22.1 Canadian Electrical Code Part 1.
1
Z223.1
Section 1: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS
CAUTION
PLEASE READ CAREFULL Y
All Cooktop models and the Wok require an electrical circuit rated at 120 volts, 60 Hz., 10 Amps, except models with electric griddle require 15 Amp circuits.
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.
CAUTION - ALL MODELS
In Case of an Electrical Failure
DO NOT UNDER ANY
CIRCUMSTANCES CUT OR REMOVE
SEPARA TE GROUND WIRE OR
THE
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.
T o 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.
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.
2
Section 1: GENERAL SAFETY INSTRUCTIONS
SAFETY PRACTICES TO AVOID PERSONAL INJURY
Y our new Thermador Professional
Cooktop has been designed to be
a safe, reliable appliance when
properly used and cared for. 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.
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 electrically grounded
by a qualified technician.
• Have the installer show you
where the gas supply shut-off
valve is located so that you know
how and where to turn off the gas
to the 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 installer, service agency or the
gas supplier.
®
• 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 min-
utes 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.
CAUTION: Do not
store items of interest to children above or at the back of
the cooktop. 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. Turn appliance
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
CAUTION
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 gar-
ments 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 also 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 adja-
cent to the burners, which may become hot enough to cause burns.
SAVE THESE INSTRUCTIONS
3
Section 1: GENERAL SAFETY INSTRUCTIONS
CAUTION
• Never leave the cooktop un-
attended 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 utensil
may break with sudden temperature changes. Use only on low or
medium heat settings according
to the utensil manufacturer’s directions.
• Do not heat unopened food
containers; a buildup of pressure
may cause the container to burst.
• During cooking, set the burner
control so that the flame heats
only the bottom of the pan and
does not extend beyond the
bottom of the pan.
• 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 the risk of 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 performance 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 24 for
cleaning Star Burner ports.
be-
W ARNING
After a spill or boil over , turn off
the burner and clean around
the burner and burner ports.
After cleaning, check for proper
operation.
• Clean the 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.
• 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: To 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. To
minimize exposure to these substances, always operate this unit
according to the instructions contained in this booklet and provide
good ventilation to the room when
cooking with gas.
SAVE THESE INSTRUCTIONS
4
Section 2: 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 the 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 PC364GE PC364GL PC366 PC484GGE PC484WK PC486GE 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 sep arately. 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
Remove all
packaging materials
and temporary labels
from the Wok Pan.
1. For Models P24WK and PC484WK, check that you have these
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 ELECTRIC GRIDDLE THE FIRST TIME
Clean the surface with hot soapy water. Rinse thoroughly with clear water. Check adjustment of griddle
plate, for slight tilt forward. See INSTALLATION MANUAL. The griddle is now ready to use.
5
Section 3: DESCRIPTION
MODEL AND PARTS IDENTIFICATION FOR 48" MODELS
Model PC484WK
(4 Burners and Wok)
Model PC484GGE
(4 Burners and Griddle and Grill)
Key for PC48 Models
1 – 12” Low Back or Island Trim
(ordered separately)
Model PC486GE
(6 Burners and Griddle)
Model PC486GL
(6 Burners and Grill)
1
2 – Burner Grates & Burners
3 – Grill (PC484GGE and
PC486GL)
4 – Griddle (PC484GGE and
PC486GE)
5 – Control Knobs, ExtraLow®
Burners
6 – Control Knobs, Standard
Burners
7 – Control Knob, Grill
8 – Control Knob, Griddle
Thermostat
4
322
5
6
6
Model PC484GGE
7
8
Section 3: DESCRIPTION
MODEL AND PARTS IDENTIFICATION 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 ( PC364GE)
Model PC364GL
(4 Burners and Grill)
Model PC364GE
1
3
4 – Grill (PC364GL) – shown in top
view
5 – Control Knobs, ExtraLow
®
Burners
6 – Control Knob, Griddle
Thermostat (PC364GE)
7 – Control Knobs, Standard
Burners
2
5
Model PC364GE
7
6
2
7
Section 3: DESCRIPTION
MODEL AND PARTS IDENTIFICATION FOR 24" MODELS
1
2
3
4
Model P24WK
Key for Model P24WK and PC484WK
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
Wok Trivet
Fits over wok pan sup-
port ring for large pots
used over wok burner.
(see right)
5
Wok Pan with Lid
6
7
3
Wok T rivet Assembly
8
Section 4: 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.
CONTROL KNOBS
The control knobs for two sealed
gas burners, one in front and one
in the rear, are located directly in
front of and below the pair of
burners on the control panel.
Setting Indicator
Knob
Standard Burner
Control Knob
BTU Output for Standard Burners
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 2,100 BTU / HR.
BTU Output for ExtraLow® Burners
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 3,000 BTU / HR.
• XLO is equivalent to 370 BTU / HR.
ExtraLow® Burners
The controls for the two left
burners, front and rear, have
flame settings even lower than the
standard LO settings.
Setting Indicator
On all models, the two left burners
have the exclusive ExtraLow
feature, the remaining burners are
standard. Each burner has its own
control knob.
The two words above each control
knob identifies the burner
position. For example, LEFT
FRONT, RIGHT FRONT, etc.
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
Range
®
ExtraLow® Burner
Control Knob
The drawing shows that the
control knob has an additional
range between the LO and XLO
settings. When the knob is set
within this range, the flame 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.
9
Section 4: 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 num-
ber 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.”
ExtraLow Techniques
• The type and quantity of food
affects which setting to use.
• The pan selected affects the
setting. Its size, type, material, and whether a lid is used,
all affect the consistency of
the cooking temperature.
Igniter
Ports
BURNER CAP
10
Section 4: USING THE COOKTOP
AUTOMATIC RE-IGNITION
If any one or more burners or grill
blow out, the electronic igniter
automatically sparks to re-light the
flame.
when the igniters are sparking.
Do not touch the burners
IMPORTANT:
• For proper combustion do not
use the cooktop without the
burner grates in place.
• There is a slight sound associated with gas combustion
and ignition. This is a normal
condition.
• On cooktops using propane
gas (LP), a slight “pop” sound
may be heard at the burner
ports a few seconds after the
burner has been turned off.
POWER FAILURE
• In the event of a power failure,
the standard burners and
grill can be manually lit. It is
necessary to light each one
individually .
• If the cooktop is being used
when the power failure occurs,
turn all knobs to the OFF
position.
• The standard and grill 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
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 XLO, griddle, and wok
burners cannot be used during
a power failure.
• If you smell gas, refer to safety
precautions listed inside the
front cover.
W arning
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 primary cone
are normal.
• The flame should burn completely around the burner cap.
If it doesn’t, check that the cap
is positioned correctly on the
base and that the ports are not
blocked.
11
• The flame should be stable
with no excessive noise or fluttering.
Section 4: USING THE COOKTOP
Cookware Recommendations
CAUTION:
❱❱
❱ Food packaged in aluminum foil should not
❱❱
➤
be placed directly on the burner grate.
Aluminum foil can melt during cooking.
❱❱
Do not let plastic, paper or cloth come in
❱
❱❱
➤
contact with a hot burner grate. They may
melt or catch fire.
(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
generally the smallest recommended.
-
1
/2" (140 mm) base size is
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.
12
Covered Pan
• A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
Section 4: USING THE COOKTOP
Flat-bottom Wok Pan
S pecialty Cookware
Canning Tips:
• A flat base pan is preferred to one with a concave, convex or rippled base.
• When using two canners at the same time, use
staggered burners. Do not block air to the burners. A flame needs the right amount of air for
complete combustion.
• Use a cover on a canner when bringing the
contents to a boil.
• Once the contents have reached a boil on HI, use
the lowest flame possible to maintain the boil or
pressure.
Round-Bottom Wok
in Support Ring
• Woks – Either flat based or round bottom woks
with the accessory ring can be used on models
without a built-in wok burner. Round bottom woks
must be used with a support ring. The porcelaincoated cast iron wok support ring must be
purchased separately.
• Canners and Stock Pots – Select one with a base
diameter that extends no more than 2 inches
(51mm) beyond the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters),
with an 11 to 12 inch base (27.9 to 30.5 cm)
and
a 9 to 11 inch depth (22.9 to 27.9 cm).
• 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.
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters), with an
8 to 11 inch base (20.3 to 27.9 cm) and
-1
/2" to 12 inch depth (16.5 - 30.5 cm).
a 6
13
Section 4: 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 MED LO – LO Same as Standard
Mix cook according to
package directions
Pudding MED LO – Bring milk Use XLO 3 to 2 – to cook
to a boil
EGGS MED 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 – LO to MED LO XLO – to hold for a
melt butter, add eggs finish cooking short period*
Poached HI – bring water to MED to MED HI – Same as Standard
the steaming point, finish cooking
add eggs
MEA T, FISH, POULTR Y 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,
Thin Steaks, Hamburgers,
Link Sausage
Poaching: Chicken, HI – Cover, bring Use XLO 4 to 3 – to finish cooking
whole or pieces, Fish liquids to a boil
HI – preheat skillet MED to MED HI – 4 to 3 – to hold, covered
Standard Burners ExtraLow® Burners
XLO
– keep warm,
directions
XLO – to hold*
hard cooked
maintain temperature
brown meat 4 to 3 – to hold, uncovered
14
Section 4: 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 XLO to LO XLO XLO –
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 St andard Burners
Same as for Standard Burners
Same as for Standard Burners
Same as for Standard Burners
To hold, lowest setting
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.
15
Section 4: 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. Refer to ventilation requirements in the
Installation Instructions for additional information.
THE GRILL
(Available on some models)
When cooking food on the grill you
will achieve the same flavor as
meat cooked on an outdoor grill.
This flavor is actually created by
the fats and juices that are
brought to the surface of the food
and seared 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 Pro-
®
fessional
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 an
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.
16
Section 4: USING THE COOKTOP
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.
Using the Grill
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 rectangular 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 V iew 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
17
Section 4: USING THE COOKTOP
COOKING ON THE GRILL
• The burner should light within
approximately 5 seconds.
• Preheat grill for 10 to 15
minutes minimum.
sears the food, sealing in the
juices. The longer the preheat,
the faster the meat browns and
the darker the grill marks.
• Grilling requires high heat for
searing and proper browning.
Most foods are cooked at the
higher heat settings for most of
the cooking time. However,
when grilling large pieces of
meat or poultry, it may be
necessary to turn the heat to a
lower setting after the initial
browning. This cooks the food
through without burning the
outside.
• Foods cooked for a long time
or basted with a sugary
marinade many need a lower
heat setting near the end of the
cooking time.
• After grilling and the food has
been removed, turn the knob to
HI and burn off any excess
grease which has accumulated
on the stainless steel radiant.
• Use a brass wire brush, dipped
in hot water, to loosen food
particles from the grate.
The hot grill
Using the Grill
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.
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.
A
• When the grill has cooled,
clean the drip tray , radiant, heat
deflector and compartment.
Wipe the U-shaped burner with
a damp cloth.
◆ 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.
18
Section 4: USING THE COOKTOP
Grill Cooking Recommendations
Food Weight or Control Total Suggested Special Instructions
Thickness Setting Cooking Time and Tips
MEA TS
Beef
Hamburgers 1/2 to 3/4 inch MED 14 to 18 minutes Grill, turning once when
(13 mm to 19 mm)
HI 12 to 15 minutes Do not leave hamburgers
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare 1" (25 mm) HI 10 to 14 minutes Remove excess fat from
(140ºF) 1-1/2" (38 mm) HI 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.
MED 1" (25 mm) MED to 14 to 22 minutes
(160º F) 1-1/2" (38 mm) HI 18 to 27 minutes
Well-Done 1" (25 mm) MED 22 to 32 minutes
(170º F) 1-1/2" (38 mm) MED 27 to 37 minutes
Lamb
Chops &
Steaks
Rare 1" (25 mm) HI 12 to 15 minutes Remove excess fat from
(140ºF) 1-1/2" (38 mm) HI 14 to 18 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
MED 1" (25 mm) MED to 15 to 20 minutes
(160ºF) 1-1/2" (38 mm) HI 18 to 25 minutes
Well-Done 1" (25 mm) MED 20 to 30 minutes
(170ºF)
Pork
Chops 1/2" (13 mm) MED 20 to 40 minutes Remove excess fat from
1" (25 mm) MED 35 to 60 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Cook well done.
Ribs MED 45 to 60 minutes Grill, turning occasionally.
During last few minutes
brush with barbecue sauce,
turn several times.
19
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