Thermador PCG24EW Maintance Manual
CARE AND USE MANUAL
For Thermador Professional® Cooktops
MANUEL D’UTILISATION ET
D’ENTRETIEN
Des tables de cuisson Thermador Professional
Models / Modèles:
P24GE
P24WK
PC30
PC36
PC48
®
This Thermador Appliance is made by
BSH Home Appliances Corporation
5551 McFadden Ave.
Huntington Beach, CA 92649
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
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. The
48” models 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, four sealed burners
with a 24” griddle, or four sealed burners with a wok,
respectively. The 36” models feature a gas cooking
surface with four sealed burners and an electric
griddle, four sealed burners and a gas grill, or six
sealed burners. The 24” models features either a
high output wok burner rated at 30,000 BTU/HR
(24,500 BTU/HR using LP/propane) or a 24” wide
electric griddle.
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, P24GE ........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 – 17
Grill Cooking Recommendations ............................ 18
Using the Griddle ...................................................... 19
Griddle Cooking Recommendations ....................... 1 9
SECTION FIVE: Wok Operation
Before Using Prepare Wok ............................................5
Using the Wok ........................................................... 2 0
Wok Operation .......................................................... 21
SECTION SIX: Care and Maintenance
Cooktop and Wok Cleaning Recommendations ... 22 – 25
SECTION SEVEN: Before Calling For Service
Do-It-Yourself Maintenance..................................... 2 6
Before Calling For Service....................................... 2 7
Data Rating Plate...................................................... 27
Warranty ...............................................................28-29
®
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.
NFPA 54
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.
It is the responsibility of the owner and the
installer to determine if additional requirements
apply in specific installations.
current issue and the National
Z223.1 /
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. Electric griddles 24” wide are 240 volt models
which require 30 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
THE SEPARATE GROUND WIRE OR
THE THIRD (GROUND) PRONG FROM
THE POWER CORD PLUG.
It is the personal responsibility and obligation of you,
the user, to have this appliance connected to the
electrical power supply in accordance with the National Electrical Code and/or applicable local codes
and ordinances by a qualified electrician.
It is recommended that a dedicated circuit servicing
this appliance be provided.
If for any reason a gas control knob is turned ON and there is no electric power to operate the
electronic igniters on the cooktop burners, turn OFF the gas control knob and wait 5 min-
utes for the gas to dissipate before lighting the cooktop burner manually.
To light the cooktop burners and grill manually, carefully hold a lighted match to the burner ports
and turn the gas control knob to HI. During a power failure, you can manually light the standard
cooktop burners and grill only, but each must be lit with a match.
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 20 for additional information on manually lighting the burners.
2
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.
• Have an appropriate fire extin-
guisher available, nearby, highly
visible and easily accessible near
the appliance.
• 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
3
Section 1: GENERAL SAFETY INSTRUCTIONS
CAUTION
• Never leave the cooktop un-
attended when using high flame
settings. Boil-overs cause smoking and greasy spills that may ignite. More importantly, if the
burner flames are smothered, unburned gas will escape into the
room. See inside the front cover
regarding gas leaks.
• Only certain types of glass,
heatproof glass-ceramic, ceramic, earthenware or other
glazed utensils are suitable for
cooktop use. This type of utensil
may break with sudden temperature changes. Use only on low or
medium heat settings according
to the utensil manufacturer’s directions.
• Do not heat unopened food
containers; a buildup of pressure
may cause the container to burst.
• During cooking, set the burner
control so that the flame heats
only the bottom of the pan and
does not extend beyond the
bottom of the pan.
• Use caution to insure that drafts
like those from forced air vents or
fans do not blow flammable material toward the flames or push
the flames so that they extend beyond the edges of the pot.
• Always use utensils that have
flat bottoms, large enough to
cover the burner. The use of un-
dersized utensils can expose a
portion of the flame and may result in ignition of clothing.
• To minimize the risk of burns,
ignition of flammable materials
and unintentional spills, position
handles of utensils inward so
they do not extend over adjacent
work areas, cooking areas or the
edge of the cooktop.
• Hold the handle of the pan to
prevent movement of the utensil
when stirring or turning food.
• Do not use the grill for cooking excessively fatty meats or
products which promote flareups.
• The optional cutting board accessory must be removed
fore operating the griddle.
• GREASE IS FLAMMABLE. Let
hot grease cool before attempting to handle it. Avoid letting
grease deposits collect. Clean after each use.
• For proper lighting and performance of the burners, keep the
ports clean. It is necessary to
clean these when there is a boil
over or when the burner does not
light even though the electronic
igniters activate. See Page 22 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
4
Section 2: BEFORE YOU BEGIN
Before Using Your Cooktop for the First Time
1. Check that you have all the items listed for your model, as shown in the table below.
2 . Record the Model and Serial number of your appliance as described on Page 27. 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
Star Burner® caps
Burner Grates
36” with
12”Griddle
36” with
Grill
6-Burner
4
4
223 2 2 3 3
48” with Grill/
36”
12”Griddle
64 4 466 4
2
48” with
24” Griddle
48” with
Wok
48” with
12” Griddle
48” with
Grill
24” with
Wok
Center Grate
Control Knobs
Grill Plate
Stainless Steel
Radiant
Removable Griddle
Wok Pan and Lid
Product
Registration Card
Backguard
Installation
Instructions
Care and Use
Manual
* Backguard or Island Trim must be ordered separately. These are not included with the cooktop shipment.
556 6 6 5 7 7
1
1
1
1
1
1
1
1
1
1
1
*
1
1
1
*
1
1
1
*
1
1
1
*
1
1
1
*
1
1
1
*
1
1
1
*
1
1
1
*
1
1
1
1
1
*
1
1
30”
4-Burner
2
1
4
1
*
1
1
24”
Griddle
2
1
*
1
1
BEFORE USING YOUR WOK THE FIRST TIME
Remove all
packaging materials
and temporary labels
from the Wok Pan.
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.
1. For models with a wok, check that you have 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.
5
Section 3: DESCRIPTION
MODEL AND PARTS IDENTIFICATION FOR 48" MODELS
AND 24” GRIDDLE
4 Burners and Wok 4 Burners and Griddle and Grill6 Burners and Griddle
6 Burners and Grill 4 Burners and Griddle Griddle
Key
1
1 – 12” Low Back or Island Trim
(ordered separately)
2 – Burner Grates & Burners
3 – Grill
4 – Griddle
5 – Control Knobs, ExtraLow®
Burners
6 – Control Knobs, Standard
Burners
22
3
7 – Control Knob, Grill
8 – Control Knob, Griddle
Thermostat
5
4 Burners, Grill and Griddle
6
4
7 8
6
Section 3: DESCRIPTION
MODEL AND PARTS IDENTIFICATION FOR 36" AND 30" MODELS
4
6 Burners
4 Burners and Griddle
Key
1 – 12” Low Back or Island Trim
(ordered separately)
4 Burners and Grill
8
4 Burners and Center Grate
1
2 – Burner Grates & Burners
3 – Griddle
4 – Grill – shown in top view
5 – Control Knobs, ExtraLow
®
Burners
6 – Control Knob, Griddle
Thermostat
7 – Control Knobs, Standard
Burners
8 – Center Grate - shown in top view
3
2
5
4 Burners and Griddle
7
6
2
7
Section 3: DESCRIPTION
MODEL AND PARTS IDENTIFICATION FOR 24" WOK
Key
1
2
3
4
Wok
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)
5
Wok Pan with Lid
6
7
3
Wok Trivet Assembly
8
Section 4: USING THE COOKTOP
Using The Cooktop
Sealed Burners
Sealed Star® Brass
Burner Base
The cooktop features four or six
gas surface burners; each rated
at 15,000 BTU/HR using natural
gas (13,000 BTU/HR using
Propane). The burners are sealed
to the stainless steel top frame to
prevent liquid spills from
accumulating below the top
surface, making it easier to clean.
On all models, the two left burners
have the exclusive ExtraLow
feature, the remaining burners are
standard. Each burner has its own
control knob.
CONTROL KNOBS
The control knobs for two sealed
gas burners, one in front and one
in the rear, are located directly in
front of and below the pair of
burners on the control panel.
Setting Indicator
Knob
Standard Burner
Control Knob
The two words above each control
knob identifies the burner
position. For example, LEFT
FRONT, RIGHT FRONT, etc.
BTU Output for Standard
Burners
• HI is equivalent to 15,000 BTU /
HR using natural gas (13,000
BTU / HR using Propane).
• LO is equivalent to 2,100
BTU / HR.
BTU Output for ExtraLow®
Burners
• HI is equivalent to 15,000 BTU /
HR using natural gas (13,000
BTU / HR using Propane).
• 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
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.
9
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.
1
2
3
4
ExtraLow Settings
• The number and dash designations, shown in the drawing, are for reference only.
Numbers do not actually appear on the knob. The num-
ber indicates the position of
the flame setting as represented on the cooking recommendations, Pages 14 and 15,
with #4 being hotter than #1.
• To maintain a low or simmer
heat, bring food to a rolling
boil. Stir well, then cover the
pan and lower the heat to a
setting just below LO.
• Check periodically to see if
the control knob should be
turned to another setting.
• If an over-size pan is used, the
simmer action may occur
mainly in the center of the
pan. To equalize the temperature throughout the food, stir
the food around the outer
edges of the pan into the food
in the center.
• It is normal to stir food occasionally while simmering. This
is especially important when
simmering for several hours,
such as for a homemade spaghetti sauce or beans.
• When lowering the flame setting, adjust it in small steps.
• If the setting is too low to hold
a simmer, bring the food back
to a boil before re-setting to a
higher heat.
• It is normal not to see simmer
bubbles immediately after the
food has been stirred.
• There may be bubbling when
the flame cycles ON and no
bubbles when the flame is
OFF. Even when the flame is
OFF, there will be steam and
a slight quiver on the liquid’s
surface.
Electronic
Single Point Ignition
Brass
Burner
Base
Burner
Cap
Star® Burner
Components
Each burner has its own
electronic igniter that sparks
when the burner is turned on.
CAUTION
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 27
“Before Calling for Service.”
ExtraLow Techniques
• The type and quantity of food
affects which setting to use.
• The pan selected affects the
setting. Its size, type, material, and whether a lid is used,
all affect the consistency of
the cooking temperature.
Igniter
Ports
BURNER CAP
10
Section 4: USING THE COOKTOP
AUTOMATIC RE-IGNITION
If any one or more burners or grill
blow out, the electronic igniter
automatically activates to re-light
the flame.
when the igniters are active.
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.
11
• The flame should be stable
with no excessive noise or fluttering.
Section 4: USING THE COOKTOP
Cookware Recommendations
CAUTION
•
Food packaged in aluminum foil should not
be placed directly on the burner grate.
Aluminum foil can melt during cooking.
•
Do not let plastic, paper or cloth come in
contact with a hot burner grate. They may
melt or catch fire.
(51 mm)
•
Never let a pan boil dry. This can damage
your pan and the cooking surface.
• Professional quality pans with metal handles are
recommended because plastic handles can melt
or blister if the flame extends up the side of the
pan. Professional quality pans are found at restaurant supply stores and gourmet specialty
shops. All cookware should have these characteristics: good heat conductivity, good balance,
correctly sized base diameter, a heavy, flat base,
and a proper fitting lid.
• For best cooking results, the flame should be
contained under the bottom of the pan.
• Aluminum and copper are pan materials that
conduct the heat quickly and evenly. These metals are sometimes attached to the base or in the
core between stainless steel.
Balanced Pan
Base Diameter
• Select the base diameter to match the diameter
of the flame. The diameter of the flame should be
the same size as the pan base or slightly smaller.
Oversize or under size pans sacrifice cooking
performance. A 5
generally the smallest recommended.
-
1
/2" (140 mm) base size is
Flat Base Pan
• A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged
or too lightweight will heat unevenly. Heat and cool
pans gradually to avoid sudden temperature
changes which tend to distort cookware. Do not
add cold water to a hot pan.
• Balance is important for stability and even cooking. The handle must not be heavier than the pan
and tilt it unevenly. A pan must sit level on the
grate without rocking or wobbling.
• 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.
12
Covered Pan
• A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
Section 4: USING THE COOKTOP
Flat-bottom Wok Pan
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
13
Section 4: USING THE COOKTOP
Surface Burner Cooking Recommendations
Food Start Setting Finish Setting Finish Setting
BEVERAGES MED – heat milk, LO – finish heating
Cocoa cover cover*
BREADS MED – preheat skillet MED LO to MED – Same as Standard
French Toast, Pancakes, cook
Grilled Sandwiches
BUTTER 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 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 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 Simmer until tender
Pot Roast, Stew Meat brown on MED HI to
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 To finish cooking
whole or pieces, Fish liquids to a boil
HI – preheat skillet MED to MED HI – To hold, covered
Standard Burners ExtraLow® Burners
XLO
– keep warm,
directions
XLO – to hold*
hard cooked
maintain temperature
brown meat To hold, uncovered
14
Section 4: USING THE COOKTOP
Surface Burner Cooking Recommendations
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow® Burners
Simmering: Stewed HI – cover, 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 Cook according
water to a boil, add to package directions
rice, cover XLO – to hold, cover
SAUCES MED HI to HI – cook 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 Simmer
liquid to a boil XLO – to hold, cover*
maintain a rolling boil
maintain pressure
Same as for Standard Burners
Same as for Standard Burners
Same as for Standard Burners
Same as for Standard Burners
To hold, lowest setting
VEGETABLES HI – cover, bring MED LO to MED – XLO – to hold, cover
Fresh water and vegetables
to a boil or until tender
Frozen HI – cover, bring MED LO to MED –
water and vegetables cook according to
to a boil package directions
Deep Frying HI – heat oil MED to MED HI –
In Pouch HI – cover, bring LO to MED LO –
water and vegetables cook according to
to a boil package directions
Saute HI – heat oil or melt MED LO to MED –
butter, add vegetables cook to desired
Stir Fry HI – heat oil, add MED HI to HI –
vegetables finish cooking
cook 10 to 30 minutes,
Same as for Standard Burners
Same as for Standard Burners
maintain frying
temperature
Same as for Standard Burners
Same as for Standard Burners
doneness
Same as for Standard Burners
* It is recommended that these foods be stirred occasionally.
15
Section 4: USING THE COOKTOP
Using the Grill
A Ventilating Hood of adequate cubic-feet-per-minute capacity vented to the outside of the house is recom-
mended 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 titanium-coated grill plate.
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 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 using natural gas (same
rating using Propane).
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.
grill is equipped with an
AUTOMATIC
REIGNITION
The electronic igniter automatically glows to light the
burner. DO NOT TOUCH any
burner while the igniters are
active.
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 may cause an orange
flame during initial use. This will
disappear with use.
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.
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.
16
Section 4: 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.
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 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.
17
Section 4: 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
Boneless Chicken Breast
Boneless Pork Chops (1"thick)
Ham Slices (1/2"thick)
Filet Mignon (1-1/2" thick)
T-Bone Steak (1" thick)
Salmon Steak (1" thick)
Italian Sausage
Ground Beef Patties (6 oz)
Hot Dogs
Skewered Shrimp
Sliced Fruits or Vegetables
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.
Medium - High
Medium - High
High
Medium
High
High
High
High
High
Medium
Low - Medium
Low - Medium
7 to 11
17 to 23
17 to 20
6 to 8
13 to 18
15 to 20
17 to 20
13 to 16
10 to 15
7 to 12
6 to 8
6 to 10
18
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