Thermador PC304 User Manual [en, es, fr]

CARE AND USE MANUAL

For Thermador Professional® Cooktops

Models P24WK PC304 PC36 PC48

A Special 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

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

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. Model PC304 features a gas cooking surface with four sealed burners.

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 that the type of gas being used at the installation site matches the type of gas used by the appliance.

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

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 – PC304 ......................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 ....................... 2 1

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

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.

Z223.1

Section 1: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

CAUTION

PLEASE READ CAREFULLY

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

SEPARATE 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.

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

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.

Section 1: GENERAL SAFETY INSTRUCTIONS

SAFETY PRACTICES TO AVOID PERSONAL INJURY

Your 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.

• 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 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

CAUTION

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 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

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-

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 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

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 Center Grate Control Knobs 5 5 6 6 5 7 7 1

Cast Iron Grill Grate

Stainless Steel Radiant 1 1 1

Removable Griddle Wok Pan and Lid 1 1 Product

Registration Card Backguard * * * * * * * *

Installation Instructions 1 1 1 1 1 1 1 1

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

44 64 4 66

11 1

111

11 11 1 111

BEFORE USING YOUR WOK THE FIRST TIME

P304

4 2 1 4

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.

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)

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

322

Model PC484GGE

Section 3: DESCRIPTION

MODEL AND PARTS IDENTIFICATION FOR 36" AND 30" MODELS

Model PC366

(6 Burners)

Model PC364GE

(4 Burners and Griddle)

Key for PC304 / PC36 Models

1 – 12” Low Back or Island Trim

(ordered separately)

Model PC364GL

(4 Burners and Grill)

Model PC304

(4 Burners and Center Grate)

2 – Burner Grates & Burners 3 – Griddle ( PC364GE) 4 – Grill (PC364GL) – shown in top

view

5 – Control Knobs, ExtraLow

Burners

6 – Control Knob, Griddle

Thermostat (PC364GE)

7 – Control Knobs, Standard

Burners

8 – Center Grate (PC304) - shown

in top view

Model PC364GE

Section 3: DESCRIPTION

MODEL AND PARTS IDENTIFICATION FOR 24" MODELS

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 – 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)

Wok Pan with Lid

Wok Trivet Assembly

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.

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.

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

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.

Warning

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

Primary Cone

Flame Color

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

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

• 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.

/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.

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

• Bakeware such as large casserole pans, cookie sheets, etc. should not be used on the cooktop.

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

Specialty 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

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

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

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

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

HI, add liquid, cover

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

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

brown on MED cooking

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

Pan Frying: Lamb Chops, 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

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 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

doneness

Same as for Standard Burners

* We recommend that these foods be stirred occasionally.

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.

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 View of Grill

Grill Grate

Stainless Steel Radiant

Spark igniter

U-shaped burner

Heat Deflector

Grill Box

Drip Pan

Burner Placement in slots in back of grill

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.

• 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.

Section 4: USING THE COOKTOP

Grill Cooking Recommendations

Food Weight or Control Total Suggested Special Instructions

Thickness Setting Cooking Time and Tips

MEATS

Beef

Hamburgers 1/2 to 3/4 inch 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.

Section 4: USING THE COOKTOP

Grill Cooking Recommendations

Food Weight or Control Total Suggested Special Instructions

Thickness Setting Cooking Time and Tips

MEATS

(continued)

Pork

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

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

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

POULTRY

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

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

Breasts, bone-in MED 30 to 45 minutes

FISH AND SEAFOOD

Steaks

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

Whole Grill, turning once. Brush

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

Section 4: USING THE COOKTOP

(Available on some models)

About the Electric Griddle

DESCRIPTION

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

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

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.

Any utensil may be used on the griddle surface.

Slide back and lift

Griddle Grease Tray

Control Knob

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

• There are no fixed settings on the knob.

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

PREPARING THE GRIDDLE

The griddle must be 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 cooktop. The griddle plate should be washed with warm

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.

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 more

flavor.

5. Add the food and cook.

6. Care should be taken that the surface is not

gouged when utensils are used.

Section 5: WOK OPERATION

About the Wok

(Available on models PC484WK and P24WK)

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

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

DESCRIPTION

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

BTU Output for the Wok Burner

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

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

Pilot Light Igniter

The igniter will spark and ignite the pilot light.

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

CONTROL KNOB

WOK

Control Knob

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

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

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

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

FLAME DESCRIPTION

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

• The flame should burn completely around the circular, cast iron burner.

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

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

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

PREPARING THE WOK PAN

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

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

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

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

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

light coat of vegetable oil (not corn or

Section 5: WOK OPERATION

Wok Operation

WOK ASSEMBLY

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

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

21-3/4"

( 55.2 mm)

Wok

Support

Ring

(attached to

cooktop)

Wok Trivet

Flat Bottom Pot

12-3/4"

(32.4 cm)

(12.7 cm)

Trivet

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

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

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

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

Wok

Support

Ring

(attached to

cooktop)

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

• Assemble as shown in the drawing above.

Section 6: CARE AND MAINTENANCE

Care and Maintenance

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

CAUTION

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

ABOUT THESE RECOMMENDATIONS

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

COOKTOP CLEANING RECOMMENDATIONS

Cooktop Part / Material Suggested Cleaners Important Reminders

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

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

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

Brass Burner Base And Cast Iron Cap

Burner Base

Burner Cap

• Hot sudsy water; rinse and dry thoroughly.

• Mild Abrasive Cleansers: Bon

, Cameo® aluminum and

Ami stainless steel cleaner,

Wright's polish.

• Liquid cleaners: Kleen King

• Stiff nylon bristle tooth brush to clean port openings.

• After cleaning, re-assemble the burner cap to the burner base correctly. Make sure the cap is completely seated when positioned on the base.

all purpose brass

Star® Burner

Components

Control Knobs / Plastic

Bezels

Chrome

• Hot sudsy water; rinse and dry immediately.

• Do not soak knobs.

• Do not force knobs onto wrong valve shaft.

Section 6: CARE AND MAINTENANCE

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Exterior Finish/Back Guard

Stainless Steel

Grates: / Porcelain Enamel on Cast Iron

• Nonabrasive Cleaners: Hot water and detergent,

ammonia, Fantastic

. Rinse and dry

409

Formula

immediately.

• Cleaner Polish: Stainless Steel

Magic

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

• Hard water spots: Household vinegar.

Mild Abrasive Cleaners: Siege

• Stainless Steel and Aluminum

Cleaner, Kleen King

Stainless Steel liquid cleaner, Wright's All Purpose Brass Polish.

• Heat discoloration: Cameo®,

Barkeepers Friend

, Zud®.

• Nonabrasive cleaners: Hot water and detergent,

Fantastic

, Formula 409®.

Rinse and dry immediately.

• Mild abrasive cleaners: Bon

Ami

and Soft Scrub®.

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

• Lestoil

or other degreaser.

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

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

• Rub lightly in the direction of polish lines.

• Chlorine or chlorine

compounds in some cleaners are corrosive to stainless steel. Check

ingredients on label.

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

• Blisters/

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

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

Griddle Grease Tray

Titanium-surfaced Aluminum

Slide back

and lift

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

• Clean the grease tray after each use.

• May be placed in dishwasher.

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

• Stubborn soil: Soft Scrub

• Empty grease tray after each use.

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

Section 6: CARE AND MAINTENANCE

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Griddle / Titanium-surfaced

aluminum

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

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

Soft Scrub

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

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

Grill Box / Stainless Steel

Grill

Deflector, Heat Grill

Spark Electrode

Grill Burner

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

. Rinse and dry

409

, Formula

immediately.

• Mild Abrasive Cleaners: Bon

Ami

Soft Scrub®.

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

Stainless

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

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

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

Steel liquid cleaner.

Note: To reach the grill box, remove the grate, stainless steel radiant, U-shaped burner, heat shield and drip pan.

Grease Catch Tray

Grill Can Assembly

Section 6: CARE AND MAINTENANCE

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Grill Drip Pan

Stainless

Steel

Grill Grate

Porcelain

Enamel on Cast Iron

Igniters

Ceramic

• Hot sudsy water; rinse and dry thoroughly.

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

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

• Use a cotton swab dampened with water, Formula 409

Fantastic

• Do not clean in a selfcleaning oven.

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

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

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

Surface Spill Trays /

Stainless Steel

• Hot sudsy water; rinse and dry thoroughly.

• Formula 409

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

• Mild Abrasive Cleansers:

Cameo Friend Kleen King

, Zud®, Barkeepers

. Liquid cleaners:

, Siege® Stainless

Steel and Aluminum Cleaner,

Wright's

All Purpose Brass

Polish. Apply with care.

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

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

Section 6: CARE AND MAINTENANCE

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Surface Trim Strips

Trim Strips

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

Wok Burner / Cast Iron

• Hot sudsy water; rinse and dry thoroughly.

• Formula 409

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

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

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

or Fantastic®.

pad, or

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

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

• Do not hit the igniter or pilot

when replacing burner.

Wok Pan,

Wok Pan Cover / Aluminum

Wok Support Ring

Stainless Steel

21-3/4"

Steel

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

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

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

22.

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

• Wash after each use with hot, soapy water.

• Rinse with hot water and clean sponge.

• The wok pan is steel and will rust if not seasoned. (see page 5 for procedure)

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

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