Thermador PCG366E01, PCG304E01, PCG24EW01, PCD24EE01 Owner’s Manual

CARE AND USE MANUAL

For Thermador Professional ®Cooktops

MANUEL D'UTILISATION ET D'ENTRETIEN

Des tables de cuisson Thermador Professional ®

Models / Modeles: P24GE

P24WK PC30

PC36 PC48

Thermedor AoA_°o

ThisThermador Applianceis made by

BSHHome Appliances Corporation

5551 McFadden Ave.

HuntingtonBeach,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 present manuel doit 6tre rigoureusement

respectee, sous peine d'un incendie ou d'explosion susceptible d'entrafner 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 cuisiniere ou de

tout autre appareil.

-- SI VOUS SENTEZ UNE ODEUR DE GAZ

• N'allumez aucun appareil.

• Ne touchez pas aux interrupteurs electriques.

• N'utilisez pas les telephones du b&timent.

• Appelez immediatement votre compagnie de gaz de chez un voisin. Suivez les in- structions de la compagnie.

• Si vous n'arrivez pas & contacter votre compagnie de gaz, appelez les pompiers.

L'installation et les reparations doivent 6tre realisees par un installateur qualifie, un centre de reparation agree ou lacompagnie 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 ma-

terials and the back edge of the Cooktop must

be installed with a Thermador Low Back Back- guard. 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 accompa- nying 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 appli- ance regulator must not exceed 14" (34.9 milli-

bars) 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 _ Burners ....................................................... 10

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 ....................... 19

SECTION FIVE: Wok Operation

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

Using the Wok ........................................................... 20

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 ..................................... 26

Before Calling For Service ....................................... 27

Data Rating Plate ...................................................... 27

Warranty ............................................................... 28-29

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. Z223.1 /

NFPA 54 current issue and the National Electrical Code ANSl/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.

Section1: GENERALSAFETYINSTRUCTIONS

Safety Precautions

ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

CAUTION

PLEASE READ CAREFULLY

All Cooktop models and the Wok require an electri- cal circuit rated at 120 volts, 60 Hz., 10 Amps, ex- cept models with electric griddle require 15 Amp cir- cuits. Electric griddles 24" wide are 240 volt models which require 30 Amp circuits.

For personal safety, this appliance must be con- nected 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 Na- tional 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.

Section 1: GENERAL SAFETY INSTRUCTIONS

SAFETY PRACTICES TO AVOID PERSONAL INJURY

CAUTION

You r 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 appli-

ances, these basic safety pre- cautions must be followed:

• Insure proper installation and servicing. Follow the installation

instructions provided with this product. Have the cooktop in- stalled 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 appli- ance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

• Immediately call your gas sup- plier from a neighbor's phone. Follow the gas supplier's in-

struction.

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

• Installation and service must be performed by a qualified in-

staller, 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 techni-

cian.

• 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 ap- pliance. If children are allowed to use the appliance, they must be closely supervised.

,CAUTION: DO not

store items of interest to chil- dren above or at the back of

the cooktop. If children should climb onto the appliance to reach these items, they could be seri- ously injured.

• When children become old enough to operate the appliance,

it is the legal responsibility of the parents or legal guardians to en- sure that they are instructed in safe practices by qualified per-

sons.

• Never use any part of the

cooktop for storage. Flam- mable 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

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

• Never let clothing, pot hold- ers, or other flammable materi-

als come in contact with or too close to any element, burner or

burner grate until it has cooled.

Fabric may ignite and result in per- sonal injury.

• Use only dry pot holders. Moist or damp pot holders on hot sur- faces may cause burns from

steam. Do not use a towel or other bulky cloth in place of pot hold-

ers. 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 ap- pliance. 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 con- trol panel area. This could ob-

struct the flow of combustion and ventilation air. This can also dam-

age 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 pur- poses. Such uses can create a burn or harmful by-product haz- ard 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 be- come 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 smok- ing and greasy spills that may ig- nite. More importantly, if the

burner flames are smothered, un- burned gas will escape into the

room. See inside the front cover regarding gas leaks.

• Only certain types of glass,

heatproof glass-ceramic, ce- ramic, earthenware or other glazed utensils are suitable for

cooktop use. This type of utensil may break with sudden tempera- ture changes. Use only on low or medium heat settings according

to the utensil manufacturer's di- rections.

° 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 ma-

terial toward the flames or push the flames so that they extend be- yond 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 re- sult 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 cook-

ing excessively fatty meats or products which promote flare-

ups.

• The optional cutting board ac- cessory must be removed be-

fore operating the griddle.

• GREASE IS FLAMMABLE. Let hot grease cool before attempt-

ing to handle it. Avoid letting grease deposits collect. Clean af-

ter each use.

• For proper lighting and perfor- mance of the burners, keep the ports clean. It is necessary to

clean these when there is a boil over or when the burner does not

light even though the electronic igniters activate. See Page 22 for cleaning Star Burner ports.

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 cau-

tion. 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 clean- ers 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 pres- ence of heat, ignite or cause metal parts to corrode.

• Service should only be done by authorized technicians. Techni-

cians 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 ven- tilator hood and filters above the

cooktop frequently so grease from cooking vapors does not accumu- late on them.

• In case of fire or when inten-

tionally "flaming" liquor or other spirits on the cooktop,

follow hood manufacturer's in- structions.

• Install a smoke detector in or near the kitchen.

° California Proposition 65 Warning: The burning of gas

cooking fuel generates some by- products which are on the list of substances which are known by

the State of California to cause cancer or reproductive harm. Cali-

fornia law requires businesses to warn customers of potential ex- posure to such substances. To minimize exposure to these sub- stances, always operate this unit according to the instructions con- tained 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 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.

36"with 36"with 36" 48"with Grill/

Description 12"Griddle Grill 6-Burner 12"Griddle

Star Burnere caps 4 4 6 4 Burner Grates 2 2 3 2 Center Grate Control Knobs 5 5 6 6

Grill Plate 1 1

Stainless Steel

Radiant Removable Griddle 1 1 Wok Pan and Lid

Product

Registration Card

Backguard ....

Installation

Instructions 1 1 1 1

Care and Use

Manual 1 1 1 1

1 1 1 1

1 1

48" with 48"with 48"with

24"Griddle Wok 12"Griddle

4 4 6

2 2 3

48"with 24"with

Grill Wok

30" 24"

4-Burner Griddle

4 2

1 1

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

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.

Section 3" DESCRIPTION

MODELAND PARTS IDENTIFICATION FOR 48" MODELS

AND 24" GRIDDLE

4 Burners and Wok 6 Burners and Griddle 4 Burners and Griddle and Grill

T ! T

Key

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

7- Control Knob, Grill 8- Control Knob, Griddle

Thermostat

4 Burners and Griddle

4 Burners, Grill and Griddle

Griddle

Section 3" DESCRIPTION

MODELAND PARTS IDENTIFICATION FOR 36" AND 30" MODELS

6 Burners

4 Burners and Griddle 4 Burners and Center Grate

Key

1 - 12" Low Back or Island Trim

(ordered separately)

2 - Burner Grates & Burners

3 - Griddle

4 - Grill - shown in top view

5- Control Knobs, ExtraLow ®

Burners

4 Burners and Grill

6- Control Knob, Griddle

Thermostat

7- Control Knobs, Standard

Burners

8 - Center Grate - shown in top view

e 0 -O

4 Burners and Griddle

Section 3" DESCRIPTION

MODELAND PARTS IDENTIFICATION FOR 24" WOK

Key

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

Wok

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 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.

CONTROLKNOBS

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

Knc

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.

ExtraLov¢_

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 sec- onds of each minute.

• When the knob is set just be- low 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 quan-

tity, the control can be set any-

where within the LO and XLO range marked on the knob.

ExtraLow Settings

The number and dash desig- nations, shown in the draw-

ing, are for reference only. Numbers do not actually ap- pear on the knob. The num- ber indicates the position of

the flame setting as repre-

sented on the cooking recom- mendations, 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 tempera-

ture 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 occa- sionally while simmering. This

is especially important when simmering for several hours, such as for a homemade spa- ghetti sauce or beans.

• When lowering the flame set-

ting, 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----___

Burne_

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, checkto 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, mate- rial, and whether a lid is used, all affect the consistency of

the cooking temperature.

Igniter

BURNER CAP

Section4"USINGTHECOOKTOP

AUTOMATIC RE-IGNITION

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

the flame. Do not touch the burners when the igniters are active.

IMPORTANT:

• For proper combustion do not use the cooktop without the burner grates in place.

• There is a slight sound asso- ciated 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.

If either ExtraLow burner is on when a power failure occurs,

they cannot be turned back on

until both knobs are first turned off.

FLAME HEIGHT

• The correct flame height de- pends 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 be- yond 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

Blue

Cone

-- Light Blue

Primary

• 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 fail- ure, all knobs are to be

turned to the OFF Position.

Only the standard burners can be lighted manually.

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 air- borne impurities in the gas and will disappear with use.

• With propane (LP) gas, slight yellowtipsonthe primarycone

are normal. The flame should burn com-

pletely around the burner cap. If it doesn't, checkthat 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 flut-

tering.

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 res- taurant supply stores and gourmet specialty shops. All cookware should have these charac- teristics: 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 met-

als are sometimes attached to the base or in the core between stainless steel.

4', 4',

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 asthe pan base or slightly smaller.

Oversize or under size pans sacrifice cooking performance. A 5-1/2'' (140 mm) base size is generally the smallest recommended.

14"4"4"! ...............

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 cook- ing. 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 stag- gered when used on the cooktop.

• Bakeware such as large casserole pans, cookie

sheets, etc. should not be used on the cooktop.

14"'1"'1"1

Covered Pan

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

Section4"USINGTHECOOKTOP

Flat-bottom Wok Pan

Specialty Cookware

Canning Tips:

A flat base pan is preferred to one with a con- cave, convex or rippled base.

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

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

• Once the contents have reached a boil on HI, use

the lowest flame possible to maintain the boil or

pressure.

Round-Bottom Wok

in Support Ring

Woks - Either flat based or round bottom woks with the accessory ring can be used on models

without a built-in wok burner. Round bottom woks must be used with a support ring. The porcelain-

coated cast iron wok support ring must be purchased separately.

• Canners and Stock Pots- Select one with a base diameter that extends no more than 2 inches

(51 mm) 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 a 6 -1/2" to 12 inch depth (16.5 - 30.5 cm).

Section4"USINGTHECOOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

BEVERAGES MED - heat milk, LO - finish heating XLO - keep warm,

Cocoa cover cover*

BREADS MED - preheat skillet MED LO to MED - Same as Standard

French Toast, Pancakes, cook Grilled Sandwiches

BUTTER 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 IVIEDLO to IVIED- IVIEDLO to IVIED 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 IVIED- LO to IVIEDLO 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 IVIEDLO to IVIED- 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 IVIEDHI to HI - IVIEDHI 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

PanFrying:LambChops, HI - preheat skillet MED to MED HI - To hold, covered

ThinS'teaks,Hamburgers, brown meat To hold, uncovered

Link Sausage Poaching: Chicken, HI- Cover, bring Use XLO To finish cooking

whole or pieces, Fish liquids to a boil

Standard Burners ExtraLow® Burners

directions

XLO - to hold*

hard cooked

maintain temperature

Section4"USINGTHECOOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

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 SameasforStandardBurners

Macaroni, Noodles, boil, add pasta maintaina rolling boil Spaghetti

POPCORN (use a heavy, HI - cover, heat until MED HI to HI - Same as for Standard Burners

flat bottom pan) kernels start to pop finish popping

PRESSURE COOKER MED HI to HI - build MED LO to MED - Same as for StandardBurners

Meat up pressure maintain pressure Vegetables HI - build up pressure MED LO to MED - Same as forStandard Burners

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)

Standard Burners ExtraLow® Burners

maintain pressure

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 - Tohold, lowest setting

SOUPS, STOCK HI - cover, bring Simmer

liquid to a boil XLO - to hold, cover*

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

Fresh water and vegetables cook 10to 30 minutes,

to a boil or until tender

Frozen HI - cover, bring MED LO to MED- Same as for Standard Burners

water and vegetables cook according to to a boil package directions

Deep Frying HI - heat oil MED to MED HI - Same as for Standard Burners

maintain frying temperature

In Pouch HI - cover, bring LO to MED LO - Same as for Standard Burners

water and vegetables cook according to to a boil package directions

Saute HI - heat oil or melt MED LO to MED - Same as forStandard Burners

butter, add vegetables cook to desired

doneness

Stir Fry HI - heat oil, add MED HI to HI - Same as for Standard Burners

vegetables finish cooking

* It is recommended that these foods be stirred occasionally.

Section4"USINGTHECOOKTOP

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 awall 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 ® grill is equipped with an

aluminized steel tube burner typical of those used in

restaurants. Automatic ignition is used to eliminate the continuous

pilots found on restaurant grills. The grill burner is rated at 12,000 BTU/HR using natural gas (same rating using Propane).

Note: When used with pro- pane gas, a slight pop or

flash may occur atthe 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.

AUTOMATIC

REIGNITION

The electronic igniter auto- matically 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, checkto see ifthe 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.

Section4"USINGTHECOOKTOP

Using the Grill

COOKING ON THE GRILL

Preheat grill on HI setting for 10 to 15 minutes minimum. The

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.

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. A fork 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.

When the grill has cooled, emptythe 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.

Section4"USINGTHECOOKTOP

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

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

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.

SE'n'ING

Medium- High Medium - High

High

Medium

High High

High High High

Medium Low- Medium Low- Medium

TIME (minutes)

7toll 17to23 17 to 20

6to8 13to 18 15 to 20 17 to 20 13 to 16 10to 15

7to 12

6t08

6to 10

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