Thermador P304 User Manual [en, es, fr]

CARE AND USE MANUAL

For Thermador Professional® PRO-HARMONY™ Gas Ranges

Models P304 P36

A Special Message to our Customers

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

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

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

Sincerely,

Thermador Consumer Scientists

WARNING:

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

— Do not store or use gasoline or other flam-

mable vapors and liquids in the vicinity of this or any other appliance.

— WHAT TO DO IF YOU SMELL GAS

■ Do not try to light any appliance.

■ Do not touch any electrical switch.

■ Do not use any phone in your building.

■ Immediately call your gas supplier from a

neighbor’s phone. Follow the gas supplier’s instructions.

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

— Installation and service must be performed

by a qualified installer, service agency or the gas suppler.

AVERTISSEMENT

L’information fournie dans le présent manuel doit être rigoureusement suivie,

sous risque d'incendie ou d’explosion susceptible d’entraîner des dommages, des blessures ou la mort.

— N’entreposez pas et n’utilisez pas

d’essence ou autres produits inflammables à proximité de la cuisinière ou de tout autre appareil.

SI VOUS DÉTECTEZ UNE ODEUR

—

DE GAZ

■ N’allumez aucun appareil.

■ Ne touchez pas aux interrupteurs

électriques.

■ N’utilisez pas les téléphones du bâtiment.

■ Appelez immédiatement votre compagnie

de gaz de chez un voisin. Suivez les instructions de la compagnie.

■ Si vous n’arrivez pas à contacter votre compagnie de gaz, appelez les pompiers.

— L’installation et les réparations doivent être

réalisées par un installateur qualifié, un centre de réparation agréé ou la compagnie de gaz.

INTRODUCTION

Contents

Introduction ............................................... 1-2

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

Section One: General Safety Instructions

Safety Precautions ....................................... 3 – 6

Section Two: Before You Begin

Before Using Your Range for the First Time ...... 7

Section Three: Description

Model & Parts Identification – P366 ...................... 8

Model & Parts Identification – P304 ...................... 9

Guide to Knob Identification and Location .......... 10

Section Four: Using the Cooktop

Using the Cooktop .................................... 11 – 12

Flame Setting Guidelines ................................. 13

Proper Cookware ..................................... 14 – 15

Surface Burner Cooking

Recommendations .................................. 16 – 17

Using the Grill . ......................................... 18 – 20

Grill Cooking Recommendations ..................... 20

About the Griddle .............................................. 21

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

INTRODUCTION

The Thermador Professional® Ranges are freestanding units available in a number of configurations. All models feature a gas cooking surface with a professional size, capability.

gas convection, oven with broil

GAS TYPE VERIFICATION

Verify the type of gas supplied to the location. Ensure that the appliance is connected to the type of gas for which it is certified. Models come from the factory certified for use with natural gas or with propane (LP) gas. Make certain your range and gas type are the same. Refer to the product rating label which can be located as indicated on Page 37.

CAUTION:

When connecting the unit to propane gas, make certain the propane gas tank is equipped with its own high-pressure regulator in addition to the pressure regulator supplied with the range. The

maximum gas pressure to this appliance must not exceed 14.0 inches water column (34.9 mb) from the propane gas tank to the pressure regulator.

Section Five: Using the Oven

Bake ................................................................. 22

Convection Bake .............................................. 24

Setting Bake/Convection Bake ......................... 25

Other Uses of Bake ......................................... 26

Baking Recommendations ............................... 27

Broil .................................................................. 28

Setting Broil ...................................................... 29

Broiling and Roasting Recommendations ....... 30

Section Six: Care and Maintenance

Range Cleaning Recommendations ........ 31 – 35

Section Seven: Before Calling For Service

Do-It-Yourself Maintenance .............................. 36

Before Calling For Service. .............................. 37

Data Rating Plate ............................................. 37

Warranty .......................................................... 38

IMPORTANT

All ranges must be installed with a backguard. The P304 comes with a low back. For all other models, one of three available backguards must be ordered separately and installed at the back of the range. The three backguard choices include a Low Back, High Back Shelf, or Island Trim. Before using the range, insure that it is equipped with a proper backguard. DO NOT attempt to use a backguard that is not designed to fit your particular model range. Refer to the Installation Instructions accompanying this appliance for more information.

WARNING:

To avoid possible burn or fire hazard, a backguard designed specifically for this range must be installed whenever the range is used.

INTRODUCTION: CARE AND USE MANUAL

Introduction

This manual contains important Care and Use information for all Thermador Professional® Ranges. When using this manual, it is critical that you know the model number of your range, as some information will be unique to each range. The model number may be found on the rating plate located on the range as identified on Page 37 of this manual. The charts on the following pages summarize the various range models and identify the features of each range.

Thermador Ranges, featuring a Gas Cooking Surface

with Gas Ovens and Gas Broiler

All Gas P304 ............................ All Gas, 30" wide Range with Four Gas

Cooktop Burners and Gas Oven

All Gas P364GE ...................... All Gas, 36" wide Range with Four Gas

Cooktop Burners, Electric Griddle and Gas Oven

All Gas P364GL....................... All Gas, 36" wide Range with Four Gas

Cooktop Burners, Gas Grill and Gas Oven

All Gas P366 ............................ All Gas, 36" wide Range with Six Gas

Cooktop Burners and Gas Oven

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

PLEASE READ CAREFULLY

Gas Models:

P304 120 volts, 60 Hz., 10 Amp electrical circuit required.

Gas Models:

P364GL,P366 120 volts, 60 Hz., 10 Amp electrical circuit required. PG364GE - 20 Amp circuit required.

CAUTION

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

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

CAUTION

See Installation Instructions for electrical requirements and grounding instructions.

It is the personal responsibility and obligation of you, the user, to have this appliance connected to the electrical power supply in accordance with the National Electrical Code and/or applicable local codes and ordinances by a qualified electrician.

CAUTION - ALL MODELS

IN CASE OF AN ELECTRICAL FAILURE

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

WARNING

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

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

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

To light the burners manually, carefully hold a lighted match to the burner ports and turn the gas control knob to

failure you can use the standard cooktop burners, but each must be lit with a match.

DO NOT attempt to light the left front burner manually. This burners is equipped with the ExtraLow manually.

TESTED IN ACCORDANCE WITH:

• ANSI Z21.1 for Household Gas Appliances

• UL858 for Household Electric Ranges

• CAN/CSA-22.2 No. 61-M89 for Household Cooking Ranges

• CAN/CGA 1.1-M81 Domestic Gas Ranges

feature and cannot be lit

Check your local building codes for the proper method of installation. In the absence of local codes, this unit should be installed in accordance with the National Fuel Gas Code No. Z223.1 current issue and the National Electrical Code ANSI/NFPA No. 70 current issue or the Can - B149 Installation Codes for Gas Burning Appliances and C22.1 Canadian Electrical Code Part 1.

. During a power

SAVE THESE INSTRUCTIONS

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Safety Practices to Avoid

Personal Injury

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

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

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

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

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.

new

Range

CAUTION: Do not store items

of interest to children above or at the back of the range. If children should climb onto the appliance to reach these items, they could be seriously injured.

When children become old enough to operate the appliance, it is the legal responsibility of the parents or legal guardians to ensure that they are instructed in safe practices by qualified persons.

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

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

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

DO NOT USE WATER ON GREASE FIRES. Turn appliance

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

Never let clothing, potholders, or other flammable materials come in contact with or too close to any infrared burner, top burner or burner grate until

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

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

For personal safety, wear proper apparel. Loose fitting garments or hanging sleeves should never be worn while using this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking.

Do not use aluminum foil to line any part of the oven or range. Use of a foil liner could result in a shock or fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil is an excellent heat insulator and heat will be trapped beneath it. This will upset the cooking performance and can damage the finish of the oven or the range.

WARNING

RANGE TIPPING HAZARD

• All ranges can tip and injury can result. To prevent accidental tipping of the range, attach it to the floor, wall or cabinet by installing the Anti-Tip Device supplied.

• A risk of tip-over may exist if the appliance is not installed in accordance with these instructions.

• If the range is pulled away from the wall for cleaning, service or any other reason, ensure that the Anti-Tip Device is properly reengaged when the range is pushed back against the wall. In the event of abnormal usage (such as a person standing, sitting, or leaning on an open door), failure to take this precaution can result in tipping of the range. Personal injury might result from spilled hot liquids or from the range itself.

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

WARNING: The appliance

is for cooking. Based on safety

considerations, never use the oven or cooktop to warm or heat a room. Also, such use can damage the cooktop or oven parts.

When using the cooktop: DO NOT

TOUCH THE BURNER GRATES OR THE IMMEDIATE SURROUNDING AREA. Areas

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

Never leave the range unattended when using high

flame settings. Boil overs cause smoking and greasy spillovers that may ignite. More importantly, if the burner flames are smothered, unburned gas will escape into the room. See Inside Front Cover regarding gas leaks.

Only certain types of glass, heatproof glass-ceramic, ceramic, earthenware, or other glazed utensils are suitable for cooking on the range burners. This type

of utensil may break with sudden temperature changes. Use only on low or medium heat settings according to the utensil manufacturer’s directions.

Do not heat unopened food containers; a buildup of pressure

may cause the container to burst. During cooking, set the burner

control so that the flame heats only the bottom of the pan and does not extend beyond the bottom of the pan.

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

Use caution to insure that drafts like those from forced air vents or fans do not blow flammable material toward the flames or push the flames so that they extend beyond the edges of the pot.

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

Do not use flammable cleaners to clean the range.

To minimize the risk of burns, ignition of flammable materials and unintentional spillage, position handles of utensils inward so they do not extend over adjacent work areas, cooking areas, or the edge of the range's cooktop.

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

DO NOT use pots or pans on the grill section.

Do not use the grill for cooking excessively fatty meats or products which promote flare-ups.

The optional cutting board

accessory must be removed

before operating the griddle beneath or burners adjacent to it.

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

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

WARNING

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

Clean the range with caution.

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

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

When using the oven:

NOT TOUCH THE INFRARED BURNER, THE INTERIOR SURFACES OF THE OVEN OR THE EXTERIOR AREA IMMEDIATELY SURROUNDING THE DOOR. Interior oven surfaces

become hot enough to cause burns. The heat deflector, which deflects heat away from the cooktop and the trim on the top and sides of the oven door, will also be hot when the oven is in use.

Place oven racks in desired position while oven is cool. If a

rack must be moved while the oven is hot, do not let the potholders contact the infrared burner.

Use care when opening the oven door; let hot air or steam escape

before removing or replacing foods.

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

Do not clean, rub, damage, move or remove the door gasket. It is essential for a good

seal during baking. If the gasket becomes worn or excessively soiled with food particles, replace gasket to assure a tight seal.

DO NOT obstruct the flow of combustion or ventilation air.

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

Service should only be done by authorized technicans. Techni-

cians must disconnect the power supply before servicing this unit.

Listen to be sure the cooling blower runs whenever the oven controls are set to broil or bake modes. If the fan does not operate, do not use the oven. Call an authorized

service center for service. Clean the ventilator hood and filters

above the range frequently so grease from cooking vapors does not accumulate on them.

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

WARNING:

To avoid possible burn or fire hazard, a backguard designed specifically for this range must be installed whenever the range is used.

California Proposition 65

Warning: The burning of gas

cooking fuel and the elimination of soil during self-cleaning generate some by-products 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, during and immediately after self-cleaning the oven.

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

DESCRIPTION P304 P364GE P364GL P366

Oven Racks 3 3 3 3

Two-Piece Broil Pan 1 1 1 1

Star Burner Caps 4 4 4 6

Center Grate 1

Burner Grates 2 2 2 3

Control Knobs 5 6 6 7

Coated Titanium Grill 1

Coated Titanium Griddle

Product Registration Card 1 1 1 1

Backguard 1 * * *

Installation Instructions 1 1 1 1

Use and Care Manual 1 1 1 1

Backguard must be ordered and shipped separately. It is

not included with the range shipment.

SECTION TWO: BEFORE YOU BEGIN

Before Using Your Range for the First Time

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

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

2. Record the Model and Serial number on Page 37. See "Data Rating Plate." These may be used for any future contacts with your servicer or the factory. Enter this information on the Product Registration Card included with this product then mail it to the indicated address.

3. Optional Accessories. Grill Plate, Gas Black Knob Kit, Chopping Board, Griddle Cover, Wok Support Ring and other accessories are available from your Thermador Dealer. Contact the Thermador Parts Department toll-free at 800/ 735-4327 for more information.

4. Position the racks correctly in the oven. The correct rack position depends on the recipe and the cooking mode. The rack positions are numbered from the bottom of the oven, like an elevator. Rack position 3 is the most frequently used position. Place rack(s) in the proper position before turning on the oven.

Insert the racks as follows:

a. Hold the rack with the back rail in the up

position towards the rear of the oven. Slip it into the oven so the rack slides are between the rack and the rack guides.

b. Tip the front of the rack up slightly as it slides

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

5. Ensure that the burner caps are correctly

seated on the burner bases of the range's cooktop. Turn on each burner to check for

proper flame color. See Page 12 for details.

5 4 3

2 1

Oven Rack Positions

CAUTION

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

BEFORE BAKING OR BROILING, the oven and

broiler should be turned on to burn off the manufacturing oils. Turn the oven on to 450°F (230°C) for 20 to 30 minutes; then turn the broiler to "Broil" for same length of time. You may wish to turn on the ventilator above your range during this time. Please note that it is normal for small amounts of smoke to be visible from the range, during this initial breaking-in process.

Please read Page 35 in Section 6: Care and Maintenance before cleaning the oven racks.

SECTION THREE: DESCRIPTION

Model and Parts Identification

Gas Model P366 - Shown

Model P364GE – Has a center electric griddle and four burners, one ExtraLow® and three standard. Model P364GL – Has a center gas grill and four burners, one ExtraLow® and three standard.

Key for P366 Model (shown)

1. 22" High Shelf Backguard, 9" Low Back or 3" Island Trim (Backguard ordered separately)

2. Burner Grates & Burners

3. Control Knob, ExtraLow

4. Control Knobs, Standard Burners (5)

5. Oven Temperature Selector

6. Oven Selector Switch

7. Oven Door

8. Viewing Window

9. Kick Panel

10. Range Feet (4)

Burner

WARNING:

To provide proper ventilation, do NOT remove range feet.

Gas Oven Interior

11. Oven Interior Light

12. Broil Burner

13. Oven Thermostat Sensor

14. Rack Guides

15. Oven Racks (3 included)

16. Bake Burner (hidden)

17. Convection Fan Cover

18. Broil Glow Igniter

SECTION THREE: DESCRIPTION

Model and Parts Identification

Gas Model P304 - Shown

Key for P304 Model

1. 6" Low Back - shown (Island Trim and High Shelf ordered separately)

2. Burner Grates & Burners

3. Control Knob, ExtraLow

4. Control Knobs, Standard Burners (3)

5. Oven Temperature Selector

6. Oven Selector Switch

7. Oven Door

8. Viewing Window

9. Kick Panel

10. Range Feet (4)

Burner

WARNING:

To provide proper ventilation, do NOT remove range feet.

Gas Oven Interior,

Please see Page 8

SECTION THREE: DESCRIPTION

Guide to Knob Identification and Location

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

1. XLO Knob

OFF- -HI-MED-SIM-XLO

2. Standard Knob

OFF- -HI-MED-SIM

3. Grill Knob

OFF- -LO-MED-HI

4. Griddle Knob

OFF 150 200 250 300

350 400 450 500

5. Oven Knob

OFF 150 200 250 300

350 400 450 500 Broil

P304CS

P366CS

P364GECS

P364GLCS

P30 MODEL

P36 MODELS

6. Oven Mode Selector Knob

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 left front burner has the exclusive ExtraLow feature, the remaining burners are standard. Each burner has its own control knob.

CONTROL KNOBS

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

Setting Indicator

Knob

Bezel

Standard Burner

Control Knob

The two words above each control knob identifies the burner position. For example, LEFT FRONT, RIGHT FRONT, etc.

BTU Output for Standard Burners

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

• SIM is equivalent to 2,100 BTU

HR.

BTU Output for ExtraLow

Burner

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

• SIM is equivalent to

3,000 BTU /

HR.

• XLO is equivalent to 370 BTU / HR.

ExtraLow

Burners

The control for the left front burner has flame settings even lower than the standard SIM settings.

Setting Indicator

ExtraLow

Range

ExtraLow® Burner

Control Knob

OPERATION OF THE BURNERS

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

setting.

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

• After flame ignition, the igniter stops clicking.

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

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

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

SECTION FOUR: USING THE COOKTOP

• To maintain a low or simmer

Operation of the ExtraLow Burner

• XLO, the very lowest setting, is achieved by cycling the flame ON for approximately 8

• Check periodically to see if the

seconds and OFF for 52 seconds of each minute.

• When the knob is set just below

• If an over-size pan is used, the

the SIM setting, the flame will cycle ON for approximately 52 seconds and OFF for 8 seconds of each minute.

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

• It is normal to stir food

• When lowering the flame

• If the setting is too low to hold

ExtraLow Settings

• It is normal not to see simmer

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

Numbers do not actually appear on the knob. The

number indicates the position of the flame setting as represented on the cooking chart, Pages 16 and 17, with the flame on longer at the #4 setting than on #1 setting.

• There may be bubbling when

heat, bring food to a rolling boil. Stir well, then cover the pan and lower the heat to a setting just below SIM.

control knob should be turned to another setting.

simmer action may occur mainly in the center of the pan. To equalize the temperature throughout the food, stir the food around the outer edges of the pan into the food in the center.

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

setting, adjust it in small steps.

a simmer, bring the food back to a boil before re-setting to a higher heat.

bubbles immediately after the food has been stirred.

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

Brass Burner Base

Burner Cap

Star® Burner

Components

Each burner has its own electronic igniter that sparks when the burner is turned on. Each burner should light in 4 seconds or less. If a burner does not light, check to see that the cap is positioned correctly on the base. Do not

touch the burners when the igniters are sparking. If a burner

fails to ignite, refer to the section on Page 37, “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

SECTION FOUR: USING THE COOKTOP

AUTOMATIC RE-IGNITION

If any one or more burners or grill blow out, the electronic igniter automatically sparks to re-light the flame.

when the igniters are sparking.

Do not touch the burners

IMPORTANT:

• For proper combustion do not

use the cooktop without the burner grates in place.

• There is a slight sound

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

• On cooktops using propane

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

POWER FAILURE

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

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

• The standard burners can be lit by holding a match at the ports and turning the control knob to

position. Wait until the

the flame is burning all around the

burner cap before adjusting the flame to the desired height.

• The ExtraLow burner cannot be used during a power failure. Be

sure to turn it off.

• If the ExtraLow burner is on when a power failure occurs, it cannot be turned back on until the knob is first turned off.

• The griddle or grill cannot be used during a power failure.

FLAME HEIGHT

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

• Never extend the flame beyond the base of the pan.

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

FLAME DESCRIPTION

Dark Blue

Secondary Cone

Light Blue

Primary Cone

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

WARNING

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

Flame Color

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

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

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

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

primary cone

SECTION FOUR: USING THE COOKTOP

Cookware Recommendations

CAUTION:

➤ Food packaged in aluminum foil should

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

➤ Do not let plastic, paper or cloth come in

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

➤ Never let a pan boil dry. This can damage

your pan and the cooking surface.

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

(51 mm)

BASE DIAMETER

• Select the base diameter to match the diameter of the flame. The diameter of the flame should be the same size as the pan base or slightly smaller. Oversize or under size pans sacrifice cooking performance. A 5 generally the smallest recommended.

-1/2" (140 mm) base size is

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

BALANCED PAN

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

• Placements of large stock pots should be staggered when used on the cooktop.

• Bakeware, such as large casserole pans, cookie sheets, etc. should never be used on the cooktop.

FLAT BASE PAN

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

COVERED PAN

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

SECTION FOUR: USING THE COOKTOP

Specialty Cookware

FLAT-BOTTOM WOK PAN

CANNING TIPS:

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

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

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

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

ROUND-BOTTOM WOK

IN SUPPORT RING

• Woks – Either flat based or round bottom woks

with the accessory ring can be used on models without a built-in wok burner. Round bottom woks must be used with a support ring. The porcelaincoated cast iron wok support ring must be purchased separately.

• Canners and Stock Pots – Select one with a base

diameter that extends no more than 2 inches (51mm) beyond the grate.

Standard Size Water Bath Canner

21 to 22 quarts (19.95 to 20.9 liters), with an 11 to 12 inch base (279 to 305 mm) and a 9 to 11 inch depth (229 to 279 mm).

Standard Size Pressure Canner

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

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

a 6

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

COOKING RECOMENDATIONS

SUGGESTIONS FOR USING THE RECOMMENDATIONS

Use the chart on Pages 16 and 17 as a guide. The settings you use will vary depending on the pans selected and the starting temperature of the food.

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

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

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

SECTION FOUR: USING THE COOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

Standard Burners ExtraLow® Burner

BEVERAGES MED – heat milk, SIM – finish heating XLO – keep warm,

Cocoa cover cover*

BREADS 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

CHOCOLATE Use XLO 2 to XLO – allow 10

Melting to 15 minutes to melt

DESSERTS MED LO to MED – MED LO to MED Same as Standard

Candy cook following recipe Pudding and Pie Filling MED LO SIM MED LO

Mix cook according to

package directions

Pudding MED LO – Bring milk SIM MED LO – to cook

to a boil

EGGS MED HI –

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

eggs, cover or 15 to 20 minutes for

Fried, Scrambled MED – SIM to MED LO XLO– to hold for a

melt butter, add eggs finish cooking short period*

Poached HI – bring water to MED to MED HI – Same as Standard

the boiling point, finish cooking add eggs

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

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

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

HI, add liquid, cover

Quick Frying: Breakfast MED HI to HI – MED HI to HI – Same as Standard Steaks preheat skillet fry quickly

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

brown on MED cooking

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

Pan Frying: Lamb Chops, Thin Steaks, Hamburgers, Link Sausage

Poaching: Chicken, HI – Cover, bring Use XLO 4 to 3 – to finish cooking whole or pieces, Fish liquids to a boil

HI – preheat skillet MED HI to HI – 4 to 3 – to hold, covered

cover, bring

according to package directions

XLO – to hold*

Use XLO XLO– cook 3 to 4

hard cooked

maintain temperature

brown meat 4 to 3 – t

o hold, uncovered

SECTION FOUR: USING THE COOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

Standard Burners ExtraLow

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).

maintain a rolling boil

maintain pressure

Same as for Standard Burners

Burner

White, Cream, Bernaise, Med. LO – melt fat, SIM to MED LO – XLO – to hold, cover*

follow recipe finish cooking

Hollandaise XLO to SIM XLO XLO – to hold, lowest setting

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

liquid to a boil XLO – to hold, cover*

VEGETABLES HI – cover, bring MED LO to MED – XLO – to hold, cover

Fresh water and vegetables

to a boil or until tender

Frozen HI – cover, bring MED LO to MED –

water and vegetables cook according to to a boil package directions

Deep Frying HI – heat oil MED to MED HI –

In Pouch HI – cover, bring SIM to MED LO –

water and vegetables cook according to to a boil package directions

Saute HI – heat oil or melt MED LO to MED –

butter, add vegetables cook to desired

Stir Fry HI – heat oil, add MED HI to HI –

vegetables finish cooking

cook 10 to 30 minutes,

Same as for Standard Burners

Same as for Standard Burners maintain frying temperature

Same as for Standard Burners

doneness

Same as for Standard Burners

* We recommend that these foods be stirred occasionally.

SECTION FOUR: USING THE COOKTOP

Using the Gas Grill

A VENTILATING HOOD of adequate cubic-feet-per-minute capacity vented to the outside of the house

is recommended for installation ABOVE THE RANGE. For most kitchens with a wall mounted hood, a certified hood is recommended. The hood must be installed according to installation instructions furnished with the hood and local building code requirements. Refer to ventilation requirements in the Installation Instructions for additional information.

THE GRILL

(Available on some models)

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

This flavor is actually created by the fats and juices that are brought to the surface of the food and seared plate.

Your new Thermador Professional grill is equipped with an aluminized steel tube burner typical of those used in restaurants. Automatic ignition is used to eliminate the continuous pilots found on restaurant grills. The grill burner is rated at 12,000 BTU/HR.

the heat from the grill

AUTOMATIC REIGNITION

The electronic igniter automatically glows to light the burner. DO NOT TOUCH any burner while the igniter is heating.

BURNER EFFICIENCY AND

FLAME CHARACTERISTICS

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

An improper gas-air mixture may cause either a yellow tipped flame or burner flutter. Have the flame adjusted by a technician. Foreign particles in the gas line may cause an orange flame during initial use. This will disappear with use.

Grill

Control Knob

CONTROL KNOB

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

clockwise to the the flame is completely around the

burner, adjust the knob to the desired heat setting.

position. After

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.

SECTION FOUR: USING THE COOKTOP

Using the Grill

COOKING ON THE GRILL

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

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

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

The

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.

punctures the meat and lets the juices run out. Be cautious when turning meat over.

 The grill grate has sides and a rear food guard that are de-

signed 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.

 Add seasoning or salt after grilling. (moved from above)

A fork

• When the grill has cooled, empty the grease into a grease resistant container. Clean the grease tray and grill plate with warm, soapy water and rinse with clear water.

• The grill plate and grease tray may be placed in the dishwasher for cleaning.

CAUTION:

• Do not leave the grill unattended while in use.

• If childred are allowed to use the grill, they must be closely supervised.

SECTION FOUR: USING THE COOKTOP

About the Gas Grill

DESCRIPTION

The built-in grill is made of restaurant-quality aluminum that is coated with titanium. This produces a surface with even heat that is easy to clean. A maple chopping block and stainless steel cover are available as accessories and are purchased separately. Both are sized to fit on top of the surface when the grill is not being used. The maple chopping block and stainless steel cover

must be removed before turning the grill on.

CAUTION:

The grill is hot after use. Allow sufficient time for grill components to cool before cleaning.

Before cooking, verify that the grill is properly assembled. The food guard must be positioned at the back of the grill plate, as shown in the illustration.

Any utensil may be used on the grill surface. Care should be taken that the surface is not gouged.

Food Guard

Grill Plate

Push grease tray

forward before use.

PREPARING THE GRILL

The grill must be tilted slightly forward for optimum performance. See Installation Manual for procedure to check and adjust the grill for proper tilt of the grill plate. During installation, the installer is responsible for leveling the product. The grill plate should be washed with warm soapy water then rinsed with clear water prior to use.

GRILL COOKING RECOMMENDATIONS

FOOD SETTING TIME (minutes)

Breakfast Sausage Medium 7 to 11 Boneless Chicken Breast Medium 17 to 23 Boneless Pork Chops (1” thick) High 17 to 20 Ham Slices (½” thick) Medium 6 to 8 Filet Mignon (1-½” thick) High 13 to 18 T-Bone Steak (1” thick) High 15 to 20 Salmon Steak (1” thick) High 17 to 20 Italian Sausage High 13 to 16 Ground Beef Patties (6 oz) High 10 to 15 Hot Dogs Medium 7 to 12 Skewered Shrimp Medium-Low 6 to 8 Sliced Fruits or Vegetables Low to Medium 6 to 10

Grill Grease Tray

GRILL GREASE TRAY

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

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

• After cooling, pour the grease into a grease resistant container for disposal.

SECTION FOUR: USING THE COOKTOP

About the Electric Griddle

(available on some models)

DESCRIPTION

The built-in griddle is made of restaurant-quality aluminum that is coated with titanium. This produces a surface with even heat that is easy to clean. A maple chopping block and stainless steel cover are available as accessories and are purchased separately. Both are sized to fit on top of the surface when the griddle is not being used. The maple chopping block and stainless steel cover must be removed before turning the griddle on.

• the electric griddle element is rated 120 volts AC, 1,600 watts.

CAUTION:

The griddle element is hot after use. Allow sufficient time for griddle components to cool before cleaning.

CONTROL KNOB

Griddle

Any utensil may be used on the griddle surface. Care should be taken that the surface is not gouged.

To remove tray,

slide back and lift

Griddle Grease Tray

GRIDDLE GREASE TRAY

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

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

Control Knob

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

• There are no fixed settings on the knob

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

PREPARING THE GRIDDLE

The griddle must be tilted slightly forward for optimum performance. See Installation Manual for procedure to check and adjust griddle for proper tilt of griddle plate. During installation, the installer is responsible for leveling the product. The griddle plate should be washed with warm soapy water then rinsed with clear water prior to use.The griddle may be used without any butter, margarine or oil. However, a very small amount may be used to flavor foods.

• After cooling, pour the grease into a grease resistant container for disposal.

Cooking on the Griddle

1. Check that the grease tray is tucked under

the griddle plate overhang.

2. Turn the knob to the cooking temperature to

preheat the griddle.

3. Preheat 10 to 12 minutes.

4. Add butter, margarine, oil or shortening for

flavor.

5. Add the food and cook.

6. Care should be taken that the surface is not

gouged when utensils are used.

GRIDDLE COOKING RECOMMENDAGRIDDLE COOKING RECOMMENDA

GRIDDLE COOKING RECOMMENDA

GRIDDLE COOKING RECOMMENDAGRIDDLE COOKING RECOMMENDA

FOODFOOD

FOOD

FOODFOOD

Eggs 300°F to 325°F (150°C to 160°C) Bacon; Breakfast Sausage 350°F to 375°F (177°C to 190°C) Toasted Sandwiches 325°F to 350°F (160°C to 177°C) Boneless Chicken Breasts 350°F to 375°F (177°C to 190°C) Boneless Pork Chops, 1/2" thick Ham Slices Pancakes; French Toast 350°F to 375°F (177°C to 190°C) Potatoes; Hash Browns 375°F to 400°F (190°C to 205°C)

1/2"

thick 350°F to 375°F (177°C to 190°C)

SETTINGSETTING

SETTING

SETTINGSETTING

350°F to 375°F (177°C to 190°C)

TIONSTIONS

TIONS

TIONSTIONS

SECTION FIVE: USING THE COOKTOP

Bake

TIPS FOR BAKE

PREHEATING THE OVEN

Preheat the oven before cooking any foods, including large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven.

GETTING THE BEST RESULTS

▲ Minimize opening the door:

• Use a minute timer.

• Use the interior oven light.

▲ Choose the right size utensil;

use the utensil recommended in the recipe.

▲ Store the broiler pans outside

the ovens. An extra pan without food, affects the browning and cooking.

▲ The type of pan used affects

the browning:

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

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

BAKEWARE TYPE

▲ Metal bakeware (with or

without a non-stick finish), heat-proof glass, glassceramic, pottery, or other utensils are suitable for the oven.

▲ Suitable cookie sheets have a

small lip on one side only. Heavy sheets or those with more than one side may affect the baking time.

RACK POSITIONS

5 4

2 1

Oven with Rack Level Position

Bake Rack Positions

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

RACK POSITIONS

One Rack Baking

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

Two Rack Baking

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

Three Rack Baking

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

■ Bakeware Placement

▲ Allow at least 1" of space between the pans and the oven walls so

heat can circulate around each pan.

▲ Stagger baking utensils so that one is not directly above another.

Allow 1-1/2 inches above and below each pan.

SECTION FIVE: USING THE COOKTOP

Convection

Cooking with Convection

There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will be cook thoroughly without having to rotate pans.

Low shallow bake ware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are covered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food.

Your favorite pans and cookware can be used for convection cooking provided they have low sides to allow the heated air to circulate around the food. Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casseroles, pot roast) or delicate custards do not benefit from convection cooking.

Convection Baking

Time can be saved by baking an entire batch of cookies at the same time. The cookies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small items such as cookies, check to see if they are done one to two minutes before the recipe time. For larger baked items such as cakes, check five to six minutes before the time indicated on the recipe.

Convection cooking of meat and poultry will result in foods that are brown and crispy on the outside and moist and juicy on the inside. Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them so they will not be over baked. A meat thermometer or an instant read thermometer will provide more accurate results than the “minute per pound” method. The larger the piece of meat or poultry, the more time you will save.

Converting Conventional Baking to Convection Baking

To convert most recipes for baked items (cookies, cakes, pies, etc.); reduce the oven temperature by 25º F. For meats and poultry, the temperature should not be reduced. The same temperature recommended in recipes and cooking charts for meats and poultry should be used.

SECTION FIVE: USING THE COOKTOP

Convection Bake

TIPS FOR CONVECTION BAKE

PREHEATING THE OVEN

Preheat the oven before cooking. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven.

HIGH ALTITUDE BAKING

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

CONDENSATION

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

TEMPERATURE SETTING

When using Convection Bake, reduce the temperature recommended in the recipe by 25°F, except for meats. When roasting meats, check internal temperature prior to time recommended by recipe to prevent over cooking.

RACK POSITIONS

One Rack Baking

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

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

Two Rack Baking

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

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

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

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

Three Rack Baking

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

Bakeware Type

• Aluminum bakeware gives the best browning results.

• Cookie sheets with only two sides give the best results. ....

Aluminum commercial half-sheets or professional cooking utensils may be used.

Placement

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

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

CAUTION

■■

■ WHEN USING THE OVEN IN ANY MODE

■■

Never use aluminum foil to cover the oven racks or to line the oven. It can damage the oven and cause a fire hazard if

heat is trapped under it. See Page 4.

SECTION FIVE: USING THE COOKTOP

Setting Bake / Convection Bake

BAKE/CONVECTION BAKE

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

P304 OVEN CONTROL KNOB

NOTE: When the oven is turned on, the

cooling blower will turn on automatically. This is normal. When the oven is turned off, the cooling blower remains on until the oven temperature cools to 325 cooling blower will also operate during Broil. If the blower is not running during these modes, do not use the oven. Call a qualified appliance technician to repair the unit.

° F

. The

TO SET THE GAS OVEN

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

2. Set Temperature using the Oven Control Knob.

▲ If using CONVECTION BAKE, set the oven control knob

° F

below temperature suggested in the recipe. No

25 change in the temperature if roasting meats or poultry.

▲ The convection fan turns on six minutes after the

oven is turned on, if CONVECTION BAKE is selected.

▲ The PREHEATING and HEATING lights turn on. ▲ The HEATING light cycles off and on. The oven is

preheated when the PREHEATING light cycles off the first time.

SECTION FIVE: USING THE COOKTOP

Other Uses of Bake

SLOW COOKING AND LOW TEMPERATURE USES OF THE OVEN

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

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

For best results, preheat the oven to the desired temperature.

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

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

Suggested Temperature Recommendations to Keep Food Hot

FOOD OVEN TEMPERATURE °F

Beef ........................................................................... 150

Bacon ...............................................................200° - 225°F

Biscuits and Muffins (covered) ......................... 175

Casserole (covered) ........................................175° - 200°F

Fish and Seafood .............................................175° - 200°F

Deep Fried Foods ............................................ 200° - 225°F

Gravy or Cream Sauces (covered) ............................ 175°F

Lamb and Veal Roasts ..................................... 175° - 200°F

Pancakes and Waffles (covered) ..................... 200° - 225°F

Potatoes

Baked ................................................................. 200°F

Mashed (covered) .............................................. 175°F

Pies and Pastries ....................................................... 175°F

Pizza (covered) .......................................................... 225°F

Pork ................................................................ 175° - 200°F

Poultry (covered) ............................................. 175° - 200°F

Vegetables (covered) ................................................. 175°F

FOOD SAFETY

F is not recommended.

- 200°F

SECTION FIVE: USING THE COOKTOP

Baking Recommendations

Food Size Setting (F.) Cooking Time

Cookies 12"x15" 375° 8 to 12 minutes

Layer Cakes 8" or 9" Round 350° 25 to 35 minutes

Sheet Cakes 9"x13" Pan 350° 30 to 40 minutes

Bundt™ Cakes 12 Cup 325° 60 to 75 minutes

Control Total

Pan Temperature Suggested

Cookie Sheet

Brownies 9"x9" Pan 325° 20 to 25 minutes or Bar Cookies

Biscuits 12"x15" 425° or 10 to 15 minutes

Cookie Sheet Package

Directions

Quick Bread 8"x4" Loaf Pan 350° 55 to 70 minutes

Muffins 12 cup Muffin Pan 425° 14 to 19 minutes

Fruit Pies 9" Diameter 425° 35 to 45 minutes

Fruit Cobblers 9"x9" Pan 400° 25 to 30 minutes

Yeast Bread, 8"x4" Loaf Pan 425° 25 to 30 minutes Loaves

Dinner Rolls 9"x13" Pan 400° 12 to 18 minutes

Cinnamon Rolls 9"x13" Pan 375° 25-30 minutes

Yeast Coffee 12"x15" 400° 20-30 minutes Cake Cookie Sheet

SECTION FIVE: USING THE OVEN

GETTING THE BEST RESULTS

▲ Defrost food before broiling.

▲ Keep door closed during

broiling.

▲ Steaks should be more than

1" thick if rare meat is desired.

▲ Turn foods over only once,

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

Broil

RACK POSITIONS

Before turning on the oven, place the rack in the desired position. Center the broil pan directly under the infrared burner.

Gas Oven

#4 Use this rack position when broiling beef steaks, ground meat

patties, ham steak and lamb chops 1 inch or less in thickness. Also, use when top browning foods.

#3 Use this rack position when broiling meat 1-1/8 inches or more in

thickness, fish, poultry, pork chops, ham steaks 1 inch or more in thickness.

#3 Use this rack when broiling chicken quarters or halves.

UTENSILS

▲ The porcelain enamel two-piece broil pan and grid is included with

the range. DO NOT cover the slotted grid (top) with aluminum foil.

▲ Use a minute timer. Set it for

the minimum time to check the food.

▲ Center foods directly under the

infrared burner for best browning.

▲ Use metal or glass-ceramic bakeware when top browning casseroles,

main dishes, or bread.

▲ DO NOT use heat-proof glass or pottery. This type of glassware

cannot withstand the intense heat of the gas broiler.

BROILING USING A REGULAR MEAT THERMOMETER

For accurately determining the degree of doneness for a thick steak or chop (at least 1-1/2 inches thick), use a regular meat thermometer. Insert the point of the thermometer into the side of the meat to the center of the steak or chop.

For rare steaks, cook the first side to 90 steaks, cook the first side to 100°F. Turn and cook the second side to desired internal temperature.

°F. For medium or well done

NOTE:

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

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