Page 1
Care and Use Manual
for
Thermador
PROFESSIONAL® Cooktops
FOR RESIDENTIAL USE ONLY
48" Models – PCS484GG, PCS484WK, PCS486GD, PCS486GL
36" Models – PCS364GD, PCS364GL, PCS366
24" Model – GP24WK
LE MANUEL DE SOIN ET D’UTILISATION
EN ENGLAIS AVEC ADVERTISSEMENTS EN FRANÇAIS
Page 2
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 Test Kitchen 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.
FOR YOUR SAFETY
✓ Do not store or use gasoline or
other flammable vapors and
liquids in the vicinity of this or
any other appliance.
WHAT TO DO IF YOU
SMELL GAS
• Shut off gas to the appliance.
• Extinguish any open flame.
• Open Lid.
• If odor continues, immediately phone
your gas supplier.
• If you cannot reach your gas supplier, call
the fire department.
AVERTISSEMENT
✓ Ne pas entreposer ni utiliser de
l‘essence ni d’autres vapeurs ou
liquides inflammables dans le
voisinage de l’appareil, ni de tout
autre appareil.
S’IL Y A UNE ODEUR DE
GAZ:
• Coupez l’admission de gaz de l’appariel.
• Ènteindre toute flamme nue.
• Ouvrir le couvercle.
• Si l’odeur peraiste, appeler immediatement
votre compagnie de gaz ou votre
departement des incendies.
Page 3
INTRODUCTION
The Thermador PROFESSIONAL® Cooktops are
built-in units available in a number of configurations.
Models PCS486GD, PCS486GL, PCS484GG and
PCS484WK feature a gas cooking surface with six
sealed burners and a griddle, six sealed burners and a
grill, four sealed burners with a griddle and a grill, or
four sealed burners with a wok, respectively. Models
PCS364GD, PCS364GL, and PCS366 feature a gas
cooking surface with four sealed burners and a griddle,
four sealed burners and a grill, or six sealed burners.
Models GP24WK and PCS484WK have a high output WOK burner rated at 30,000 BTU/HR.
IMPORTANT
All Cooktops having less than 12" (305 mm)
horizontal clearance between combustible materials and the back edge of the Cooktop must
be installed with a Thermador Low Back Backguard. If more than 12" (305 mm) horizontal
clearance exists, a Thermador Island Trim may
be used instead of the backguard. Before using
the Cooktop, insure that it is equipped with the
appropriate Low Back Backguard or Island Trim.
Refer to the Installation Instructions accompanying this appliance for more information.
GAS TYPE VERIFICATION
Verify the type of gas supplied to the location. Ensure
that the appliance is connected to the type of gas for
which it is certified. All models are certified for use
with natural gas. Field conversion of the appliance for
use with LP gas supply will require a conversion kit.
!
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"
(34.57 mB) water column.
TABLE OF CONTENTS
Introduction....................................................................................1
Gas Type Verification ..................................................................... 1
SECTION ONE: General Safety Instructions
Safety ................................................................................................2
Precautions .....................................................................................3
SECTION TWO: Before You Begin
Before Using Your Cooktop for the First Time ..................... 5
SECTION THREE: Description
Model & Parts Identification – PCS48...................................... 6
Model & Parts Identification – PCS36...................................... 7
Model & Parts Identification – GP24WK ................................ 8
SECTION FOUR: Using the Cooktop
Sealed Burners ...............................................................................9
ExtraLow® Burners .................................................................... 10
Electronic Igniter ........................................................................ 10
Flame Setting Guidelines .......................................................... 11
Proper Cookware ...................................................................... 12
Specialty Cookware................................................................... 13
Surface Burner Cooking Chart...................................... 14 – 15
Using the Grill .................................................................... 16 – 18
Grill Cooking Chart ......................................................... 19 – 20
Using the Griddle ....................................................................... 21
Griddle Cooking Chart............................................................. 21
SECTION FIVE: Wok Operation
Before Using Prepare Wok .........................................................5
Using the Wok............................................................................. 22
Wok Operation .......................................................................... 23
SECTION SIX: Care and Maintenance
Cooktop and Wok Cleaning Chart............................... 24 – 28
SECTION SEVEN: Before Calling For Service
Do-It-Yourself Maintenance..................................................... 29
Before Calling For Service ....................................................... 30
Data Rating Plate ........................................................................ 30
Warranty ...................................................................................... 33
TESTED IN ACCORDANCE WITH ANSI
Z21.1 CURRENT ISSUE, STANDARD
FOR HOUSEHOLD COOKING GAS
APPLIANCES. IN CANADA TESTED IN
ACCORDANCE WITH CAN/CGA 1.1
DOMESTIC GAS RANGES, CURRENT
ISSUE.
Check your local building codes for the proper
method of installation. In the absence of local
codes, this unit should be installed in accordance with the National Fuel Gas Code No.
Z223.1 Current Issue and the National Electrical Code ANSI/NFPA No. 70 Current Issue
or the Can B149 Installation Codes for Gas
Burning Appliances and C22.1 Canadian Electrical Code Part 1.
Page 1
Page 4
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
SAFETY
ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS
PLEASE READ CAREFULLY
All Cooktop models and the Wok require an electrical circuit rated at 120 volts, 60 Hz., 15 Amps.
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
THE SEPARATE GROUND WIRE OR
THIRD (GROUND) PRONG
THE
FROM
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.
THE POWER CORD PLUG.
CUT OR REMOVE
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
minutes for the gas to dissipate before lighting the cooktop burner manually.
To light the cooktop burners 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 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.
Page 2
Page 5
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
PRECAUTIONS
SAFETY PRACTICES TO AVOID PERSONAL INJURY
Your new Thermador
PROFESSIONAL
been designed to be a safe, reliable
appliance when properly used and
cared for. If not properly used, it
could be dangerous. 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 and can increase
the accident potential.
• When using kitchen appliances, these basic safety precautions must be followed:
• Insure proper installation
and servicing. Follow the instal-
lation instructions provided with
this product. Have the cooktop installed and 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, your installer
has not done a proper job of
checking for leaks. If the connections are not perfectly tight, you
can have a small leak and therefore a faint gas smell. Finding a gas
leak is not a “do-it-yourself” procedure. Some leaks can only be
found with the burner control in
the ON position and this must be
®
Cooktop has
done by a qualified service technician. See inside the front cover regarding gas leaks.
• In the event a burner goes out
and gas escapes, 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
minutes before using the
Cooktop.
• Do not repair or replace any
part of the appliance unless
specifically recommended in this
manual.
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.
items of interest to children
above the cooktop or at the
back of it. If children should climb
onto the appliance to reach these
items, they could be seriously injured.
• Never use any part of the
cooktop for storage. Flammable materials can catch fire
and plastic items may melt or
ignite.
• If the cooktop is near a window,
be certain the curtains do not
blow over or near the cooktop burners; they could catch on
fire.
• DO NOT USE WATER ON
GREASE FIRES. Turn appliance
off and smother fire with baking
All other servicing should
!
CAUTION: Do not store
soda or use a dry chemical or
foam-type extinguisher.
• Never let clothing,
ers, 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 damage the finish of the cooktop.
!
Warning:
for cooking. Based on safety con-
siderations, never use the cooktop
to warm or heat a room. Such use
can damage the cooktop.
• When using the cooktop: DO
NOT TOUCH THE BURNER
GRATES OR THE IMMEDIATE SURROUNDING AREAS adjacent to the burners may
become hot enough to cause
burns.
The appliance is
pot hold-
Page 3
Page 6
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
PRECAUTIONS
• Never leave the cooktop unattended 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 could expose a
portion of the flame and may result in ignition of clothing.
• To minimize 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
flare-ups.
• The optional cutting board ac-
cessory must be removed
fore operating the grill burner beneath or burners adjacent to it.
• GREASE IS FLAMMABLE.
Let hot grease cool before attempting to handle it. Avoid letting
grease deposits collect. Clean after each use.
• For proper lighting and 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 click. See Page 24.
• 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.
• Be sure all cooktop controls
are turned off and the cooktop is cool before using any type
of aerosol cleaner on or around
the cooktop. The chemical that
produces the spraying action could,
be-
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.
• Clean the ventilator hood
and filters above the cooktop
frequently so grease from cook-
ing vapors does not accumulate on
them.
• Turn the ventilator ON in
case of fire or when intentionally “flaming” liquor or other
spirits on the cooktop.
• Install a smoke detector in or
near the kitchen.
• If a burner goes out and gas es-
capes, turn the control knob off.
Open a window or door. Do not
attempt to use the cooktop until
the gas has had time to dissipate.
• California Proposition 65
Warning: The burning of gas cook-
ing fuel and the elimination of soil
during self-cleaning generate some
by-products which are on the list
of substances which are known by
the State of California to cause cancer or reproductive harm. California law requires businesses to warn
customers of potential exposure to
such substances. To minimize exposure to these substances, always
operate this unit according to the
instructions contained in this booklet and provide good ventilation to
the room when cooking with gas,
during and immediately after selfcleaning the oven.
SAVE THESE INSTRUCTIONS
Page 4
Page 7
SECTION TWO: 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 chart 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 Cover, Griddle Cover, Chopping Board for built-in griddle area. A portable griddle and
other accessories are available from your Thermador dealer.
Description PCS364GD PCS364GL PCS366 PCS484GG PCS484WK PCS486GD PCS486GL
Star™ Burner caps 4464466
Brass Flame Spreader 4464466
Burner Grates 2232233
Control Knobs 5566577
Cast Iron Grill Grate 1 1 1
Stainless Steel
Radiant 1 1 1
Steel Griddle 1 1 1
Wok Ring 1111111
Product Registration
Card 1111111
Backguard *******
Installation
Instructions 1111111
* Backguard or Island Trim must be ordered separately. These are not included with the cooktop shipment.
BEFORE USING YOUR WOK FOR THE FIRST TIME
1. For Models GP24WK and GPS484WK, check that you have these items:
Remove all
packaging materials
and temporary labels
from the Wok Pan.
2. The first time the Wok Pan is used, clean the surface thoroughly with hot
3. Apply a light coat of vegetable oil (do not use corn oil) to the entire inside and
4. Heat the Wok Pan on a medium setting until cooking surface turns golden
5. Repeat this procedure several times. This seasoning seals the pores of the
6. Wipe off excess oil before using or storing the Wok Pan. Do not scour because
• One Wok Pan with Lid
soapy water. The initial cleaning is needed to remove the protective
oil coating. Dry thoroughly.
outside surface with a paper towel.
brown. Cool wok.
metal, keeps food from sticking, and prevents the Wok from rusting.
scouring will remove seasoning.
BEFORE USING YOUR GRIDDLE FOR THE FIRST TIME
The built-in griddle is made of restaurant quality, polished steel. It is shipped with
Remove protective
sealant on surface of
griddle.
a removable sealant which prevents the steel from rusting.
Remove this protective coating before using the griddle:
1. Use paper towels to wipe off the sealant.
2. Clean the surface thoroughly with hot, soapy water.
2. Rinse with a mixture of 1/4 cup white vinegar to 1 quart of water. Dry
thoroughly.
4. Season the griddle immediately after removing the sealant. See Page 21.
Page 5
Page 8
SECTION THREE: DESCRIPTION
MODEL and PARTS IDENTIFICATION for 48" MODELS
MODEL PCS484WK
(4 Burners and Wok)
MODEL PCS484GG
(4 Burners and Griddle and Grill)
Key for PCS48 Models
1 – 12” Low Back or Island Trim
(ordered separately)
MODEL PCS486GD
(6 Burners and Griddle)
MODEL PCS486GL
(6 Burners and Grill)
1
2 – Burner Grates & Burners
3 – Grill (PCS484GG and
PCS486GL)
4 – Griddle (PCS484GG and
PCS486GD)
5 – Control Knobs, ExtraLow®
Burners
6 – Control Knobs, Standard
Burners
7 – Control Knob, Grill
8 – Control Knob, Griddle
Thermostat
Page 6
2
5
6
Model PCS484GG
32
7
4
8
Page 9
SECTION THREE: DESCRIPTION
MODEL and PARTS IDENTIFICATION for 36" MODELS
MODEL PCS366
(6 Burners)
Key for PCS36 Models
MODEL PCS364GL
(4 Burners and Grill)
MODEL PCS364GD
(4 Burners and Griddle)
1
1 – 12” Low Back or Island Trim (ordered
separately)
2 – Burner Grates & Burners
3 – Griddle ( PCS364GD)
4 – Grill (PCS364GL) – shown in top view
5 – Control Knobs, ExtraLow
®
Burners
6 – Control Knob, Griddle Thermostat
(PCS364GD)
7 – Control Knobs, Standard Burners
Page 7
2 2
5
Model PCS364GD
3
6
7
Page 10
SECTION THREE: DESCRIPTION
MODEL and PARTS IDENTIFICATION for 24" MODELS
1
2
3
4
MODEL GP24WK
Key for Model GP24WK and PCS484WK
1 – Low Back Guard (shown). Optional Island
Trim available. (Low Back or Island Trim
must be ordered separately.)
2 – 24" Wok cooktop
3 – Wok pan support ring
4 – Control knob
5 – Wok pan and lid
6 – Large Kettle/Pot
(not provided)
7 – Wok Trivet
5
Wok Pan with Lid
6
➞
7
➞
WOK TRIVET
Fits over wok pan support
ring for large pots used
over wok burner.
(see right)
3
Wok Trivet Assembly
Page 8
Page 11
SECTION FOUR: USING THE COOKTOP
USING THE COOKTOP
SEALED BURNERS
Sealed Star™ Burner Base
The cooktop features four or six
gas surface burners; each rated at
15,000 BTU/HR. The burners are
sealed to the porcelainized 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.
Rear
Burner
Location
Knob
Setting
Indicator
Bezel
Standard Burner
Control Knob
The icon above each control
shows whether the burner
position is in the front or in the
rear. A solid circle indicates the
location of the burner controlled
by that particular knob. The
drawing above shows the knob
controlling the rear burner.
BTU Output for Standard Burners
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 2,200 BTU / HR.
BTU Output for ExtraLow® Burners
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 3000 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.
Front
Burner
Location
ExtraLow
®
Range
ExtraLow® Burner
Control Knob
OPERATION OF THE
BURNERS
• Press in on the knob and turn it
counter-clockwise to the HI
setting.
• The igniters for all the sealed
burners click and spark. Only
the burner selected will light.
• After flame ignition, the igniters
stop clicking.
• Rotate the knob to any flame
setting between HI and LO.
• The Burner Signal Light, located
at the far left on the panel, will
light when any knob is turned
beyond the OFF position. It
remains on until all burners are
turned off.
Page 9
The drawing shows that the
control knob has additional
markings between the LO and
XLO settings. When the knob is
set within this range, the flame
pulses 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.
Page 12
Operation of the ExtraLow
Burners
• XLO, the very lowest setting, is
achieved by cycling the flame
ON for approximately 7
seconds and OFF for 53
seconds of each minute.
• When the knob is set just below
the LO setting, the flame will
cycle ON for approximately 53
seconds and OFF for 7 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 designations,
shown in the drawing, are for
reference only. They do not
actually appear on the knob. The
number indicates the position
of the flame setting as
represented on the cooking
chart, 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 IGNITION
Burner
Cap
Flame
Spreader
Ports
Burner
Base
Igniter
Star™ Burner
Conmponents
Each burner has its own electronic
igniter that sparks when any
burner is turned on. Each burner
should light in 4 seconds or less. If
a burner does not light, check to
see that the cap is positioned
correctly on the flame spreader.
Do not touch the burners
when the igniters are
sparking. 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.
Page 10
Page 13
AUTOMATIC RE-IGNITION
POWER FAILURE
FLAME HEIGHT
If any one or more burners blow
out, all electronic igniters
automatically spark to re-light the
flame.
Do not touch the burners
when the igniters are sparking.
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.
• In the event of a power failure,
only the standard burners
can be manually lit. It is
necessary to light each one
individually.
• If the cooktop is being used
when the power failure occurs,
turn off all knobs to the OFF
position.
• The standard 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 cap 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.
• The correct flame height
depends on 1) size and material
of pan being used; 2) food being
cooked; and 3) amount of liquid
in the pan.
• Never extend the flame beyond
the base of the pan.
• Use a low or medium flame for
pan materials that conduct the
heat slowly, such as porcelain
coated steel or glass-ceramic.
FLAME DESCRIPTION
Dark Blue
Secondary
Cone
Light Blue
Primary
Cone
• The griddle and wok burners
cannot be used during a power
failure.
• If you smell gas, refer to safety
precautions listed inside the
front cover.
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.
Page 11
Page 14
SECTION FOUR: USING THE COOKTOP
COOKWARE RECOMMENDATIONS
SAFETY PRECAUTIONS:
➤ 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 will
melt or catch fire.
➤ Never let a pan boil dry. This can damage
the pan, the grate, the burner cap and base
and / or the porcelain surface. • 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.
• For best cooking results, use professional quality
pans with metal handles. (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.
• 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.
Oversize or under size pans sacrifice cooking
performance. A 5
generally the smallest recommended.
(51 mm)
BASE DIAMETER
-1/2" (140 mm) base size is
BALANCED PAN
• Balance is important for stability and even cooking.
The handle must not be heavier than the pan and
tilt it unevenly. A pan must sit level on the grate
without rocking or wobbling.
FLAT BASE PAN
• A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged
or too lightweight will heat unevenly. Heat and cool
pans gradually to avoid sudden temperature
changes which tend to distort cookware. Do not
add cold water to a hot pan.
COVERED PAN
• A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
Page 12
Page 15
SECTION FOUR: USING THE COOKTOP
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.
FLAT-BOTTOM WOK PAN
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. Place the “F” on
the accessory ring facing to the front.
• Canners and StockPots – Select one with a base
diameter that extends no more than 2 inches
(51mm) beyond the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters),
with an 11 to 12 inch base (279 to 305 mm) and
a 9 to 11 inch depth (229 to 279 mm).
• 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.
• Canning produces a large amount of steam. Take
precautions to prevent burns.
COOKING CHART
Suggestions for Using the Chart
Use the chart 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.
On the chart, the “Finish Setting” has been separated
for the standard and ExtraLow burners. There may or
may not be a change between the two burner settings.
The ExtraLow setting can be either a cooking or a
holding setting.
Raise or lower the flame setting gradually. Allow time
for the pan and the food to adjust to the new setting.
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters)), with an
8 to 11 inch base (203 to 279 mm) and
a 6
-1/2" to 12 inch depth (165 - 305 mm).
Page 13
Page 16
SECTION FOUR: USING THE COOKTOP
SURFACE BURNER COOKING CHART
See Chart Suggestions on Page 13.
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 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. to Med. HI to Med. to Med. HI 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 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. to Med. HI – Lo to Med. Lo XLO – to hold for a
melt butter, add eggs finish cooking short period*
Poached HI – bring wafer to 4 to 3 - finish Same as Standard
the steaming point, 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, HI – preheat skillet Med. to Med. HI – 4 to 3 – to hold, covered
Thin Steaks, Hamburgers, brown meat 3 to 2 – to hold, uncovered
Link Sausage
Poaching: Chicken, HI – Cover, bring Use XLO 2 to 1 – to finish cooking
whole or pieces, Fish liquids to a boil
Standard Burners ExtraLow® Burners
directions
XLO – to hold*
hard cooked
maintain temperature
Page 14
Page 17
SECTION FOUR: USING THE COOKTOP
SURFACE BURNER COOKING CHART
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 Same as for Standard Burners
Macaroni, Noodles, boil, add pasta maintain a rolling boil
Spaghetti
POPCORN (use a heavy, HI – cover, heat until Med. to Med. 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 Standard Burners
Meat up pressure maintain pressure
Vegetables HI – build up pressure Med. Lo to Med. – Same as for Standard Burners
maintain pressure
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*
Hollandaise follow recipe finish cooking
SOUPS, STOCK HI – cover, bring 3 to 2 – simmer
liquid to a boil XLO – to hold, cover*
VEGETABLES HI – cover, bring Med. Lo to Med. – XLO – to hold, cover
Fresh water and vegetables cook 10 to 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 for Standard 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
* We recommend that these foods be stirred occasionally.
Page 15
Page 18
SECTION FOUR: USING THE COOKTOP
USING THE GRILL
A VENTILATING HOOD of adequate CFM capacity vented to the outside of the house is recommended
for installation ABOVE THE RANGE 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.
THE GRILL
(Available on some
models)
When cooking food on the grill you
will achieve the same flavor as meat
cooked on an outdoor barbecue.
This flavor is actually created by the
fats and juices that are brought to
the surface of the food and caramelized
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 Professional
grill is equipped with an aluminized
steel double 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.
by
the intense heat from
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 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.
Page 16
Page 19
SECTION FOUR: USING THE COOKTOP
USING THE GRILL
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.
After removing all packaging materials, check to be
certain that the grill components are correctly assembled
in the grill box. The grill grates, stainless steel radiant
and the burner are assembled in the grill box from the
factory. Follow the steps below to assemble the components in the grill box.
A. Disassemble and/or remove the grill grate, stainless
steel Radiant and burner from the grill box.
• 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.
• Do not leave the grill unattended while
in use.
• Do not use charcoal briquettes or coals
of any kind.
Grill
Grate
Exploded Views and Side View of Grill
Stainless
Steel Radiant
Spark igniter
Heat
Deflector
B. Install the aluminum rectangular drip pan inside the
grill box as shown below.
C. Install the heat deflector in the U Section of the
burner. Make sure that the heat deflector is sloping
toward the rear of the grill box.
D. Insert the burner venturi to the orifice located at
the front center of the grill box. The holes at the
opposite burner ends must be seated on the studs
at the rear of the grill box. Then locate the heat
deflector between the studs on sides of the the grill
can.
E. The stainless steel radiant lies on two (2) studs on
each end of the grill can.
F. Place the grill grate, with raised food containment
rail oriented towards the grill box rear.
Drip Pan
Grill
Box
Double
U-shaped
burner
Venturi
Burner Placement on Supports
Page 17
Page 20
SECTION FOUR: USING THE COOKTOP
USING THE GRILL
GRILLING SUGGESTIONS
COOKING ON THE GRILL
• The burner should light within
approximately 5 seconds.
◆ Trim any excess fat from the meat before cooking. Cut slits in
the remaining fat around the edges at 2” (51 mm) intervals.
• Preheat grill for 15 minutes. The
hot grill sears the food, sealing
in the juices. The longer the
preheat, the faster the meat
browns and the darker the
brand 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.
◆ 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.
◆ Add seasoning or salt after grilling.
◆ The grill grate has side and rear rails designed to make it 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
• 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.
• When the grill has cooled, clean
the drip tray, heat shield and
compartment.
◆ 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.
◆ 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.
Page 18
Page 21
SECTION FOUR: USING THE COOKTOP
GRILL COOKING CHART
Food Weight or Control Total Suggested Special Instructions
Thickness Setting Cooking Time and Tips
MEATS
Beef
Hamburgers 1/2 to 3/4 inch Medium 14 to 18 minutes Grill, turning once when
(13 mm to 19 mm) Juices rise to the surface.
High 12 to 15 minutes Do not leave hamburgers
unattended since a flare
up could occur quickly.
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare 1" (25 mm) High 10 to 14 minutes Remove excess fat from
(140ºF) 1-1/2" (38 mm) High 13 to 18 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Medium 1" (25 mm) Medium to 14 to 22 minutes
(160º F) 1-1/2" (38 mm) High 18 to 27 minutes
Well-Done 1" (25 mm) Medium 22 to 32 minutes
(170º F) 1-1/2" (38 mm) Medium 27 to 37 minutes
Lamb
Chops &
Steaks
Rare 1" (25 mm) High 12 to 15 minutes Remove excess fat from
(140ºF) 1-1/2" (38 mm) High 14 to 18 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Medium 1" (25 mm) Medium to 15 to 20 minutes
(160ºF) 1-1/2" (38 mm) High 18 to 25 minutes
Well-Done 1" (25 mm) Medium 20 to 30 minutes
(170ºF)
Pork
Chops 1/2" (13 mm) Medium 20 to 40 minutes Remove excess fat from
1" (25 mm) Medium 35 to 60 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Cook well done.
Ribs Medium 45 to 60 minutes Grill, turning occasionally.
During last few minutes
brush with barbecue sauce,
turn several times.
Chart continued, please see next page
Page 19
Page 22
SECTION FOUR: USING THE COOKTOP
GRILL COOKING CHART
Food Weight or Control Total Suggested Special Instructions
Thickness Setting Cooking Time and Tips
MEATS
Pork
Ham Steaks Remove excess fat from
(precooked) 1/2 inch High 4 to 8 minutes edge. Slash remaining fat at
2-inch (51 mm) intervals.
Grill, turning once.
Hot Dogs Medium 5 to 10 minutes Slit skin. Grill, turning once.
POULTRY
Chicken
Broiler/Flyer 2 to 3 pounds Low or 1 to 1-1/2 hours Place skin side up. Grill,
Halved or Medium 40 to 60 minutes turning 2 to 3 times.
Quartered
Breasts Medium 30 to 45 minutes
FISH AND
SEAFOOD
Steaks
Halibut, 3/4 to 1 inch Medium to 8 to 15 minutes Grill, turning once. Brush
Salmon, High with melted butter, margarine
Swordfish or oil to keep moist.
Whole Grill, turning once. Brush
Catfish, 4 to 8 ounces Medium to 12 to 20 minutes with melted butter,
Rainbow High margarine or oil
Trout
Page 20
Page 23
SECTION FOUR: USING THE COOKTOP
ABOUT THE GRIDDLE
(Available on some models)
DESCRIPTION
The built-in griddle is made of restaurant quality, polished
steel. It is shipped with a removable sealant to prevent
rust from occurring. Remove this protective coating
before using the griddle.
A maple chopping board is available as an accessory
and purchased separately. It is sized to fit on top of the
surface when the griddle is not being used.
The griddle has an aluminized steel tube burner, which
is lit by an electric glow igniter. This design eliminates
the need for a continuous burning pilot light.
• When the igniter is hot, about 40 to 50 seconds, the
safety valve opens and gas flows to the burner and
ignites.
BTU Output for the Griddle
•The burner is rated at 15,000 BTU / HR.
• A well seasoned griddle can be used with or without
additional grease, oil or shortening.
• It is normal for a seasoned griddle to darken with
use.
• To Season or re-season the surface:
1. Pour 1 teaspoon of vegetable oil onto the center
of the griddle and spread over the surface using
a paper towel. Do not use corn or olive oil. Avoid
the corners.
2. Turn the control knob to 350ºF. (177ºC.). When
the oil just begins to smoke, turn the knob off.
Let the griddle cool; wipe off excess oil with a
paper towel.
3. Repeat the process two more times.
4. After cooling again, apply a very thin layer of oil
and it is ready to use.
CONTROL KNOB
Griddle Knob with Icon
• The griddle is thermostatically 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 level or tilted slightly forward
for optimum performance. Contact your authorized
servicer if the griddle needs to be leveled.
• Remove the protective coating before using
the griddle:
1. Use paper towels to wipe off the sealant.
2. Clean surface with hot, soapy water.
3. Rinse with a mixture of
1 quart water.
4. Dry thoroughly.
• It is important to “season” the surface to prevent
rust and keep the food from sticking.
1
/4 cup white vinegar to
Griddle Grease Tray
• Push the tray under the front edge of the griddle
overhang to catch grease or food residue.
• Use a metal spatula to scrape the grease and food
particles forward from the surface into the tray.
• 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 15 minutes.
4. Add oil or shortening for more flavor.
5. Add the food and cook.
GRIDDLE COOKING CHART
FOOD SETTING
Bacon, Ham, Pork Chops 300º F to 325º F (149º C to 163º C)
Eggs 225º
Pancakes, French Toast 350º
Potatoes, Hash Brown 400º
Sandwiches, Sausage 325º
F to 250º F (107º C to 121º C)
F to 375º F (177º C to 191º C)
F to 425º F (205º C to 219º C)
F to 350º F (163º C to 177º C)
Page 21
Page 24
SECTION FIVE: USING THE WOK
ABOUT THE WOK
(Available on models PCS484WK and GP24WK)
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‚ 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 ignites 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 Knob with Icon
• 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 along both sides
of the burner tube.
• 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
to the entire surface, inside and out.
Do not use corn or olive oil.
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 again or storing.
Do not scour seasoned surface; scouring removes
the protection.
light coat of vegetable oil with a paper towel
Page 22
Page 25
SECTION FIVE: USING THE WOK
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
( 552 mm)
➝
Wok
➞
Support
Ring
(attached to
cooktop)
WOK TRIVET
Flat Bottom Pot
➞
➞
➝
Trivet
12-3/4"
(324 mm)
➝
5"
(127 mm)
➞
➝
➝
➞
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 stockpot.
• Assemble as shown in the drawing above.
Page 23
Page 26
SECTION SIX: CARE AND MAINTENANCE
CARE AND MAINTENANCE
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 THIS CHART
• Use clean applicators, i.e. soft cloths, sponges, paper
towels, soap-filled pads, for cleaning and scouring.
• The use of brand names in the chart 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.
• Always start by selecting the mildest cleaner
according to the kind of soil and the material soiled.
To prevent marring the stainIess steel finish, always
apply the cleaners in the direction of the polish
lines. Rinse and dry immediately to avoid water
marks.
• The brands listed on the chart are suggested as
examples of a type of cleaner, such as non-abrasive,
mild abrasive, powder, creme, etc. Use all proclucts
in accordance with the manufacturer’s instructions.
COOKTOP CLEANING CHART
Cooktop Part / Material Suggested Cleaners Important Reminders
Burner Base and Cap
Burner Drip Tray / Porcelain
Enamel
Burner Flame Spreader
Brass
– Cap
– Flame
Port
Openings
Spreader
• Hot sudsy water; rinse and dry
thoroughly.
• Mild Abrasive Cleansers: Bon
®
, Ajax®, Comet®.
Ami
/
Liquid cleaners: Kleen King®.
• Stiff nylon bristle tooth brush to
clean port openings.
• Reassemble as shown. Make
sure that the spreader is seated
on the base and the cap aligns
with the notches on top of
spreader.
• Acidic and sugar-laden spills
deterioate the porcelain
enamel. Remove soil immediately.
• Do not scratch or gouge the
port openings of flame
spreader.
– Base
Control Knobs / Plastic
Bezels / Chrome
• Hot sudsy water; rinse and dry
immediately.
Page 24
• Do not soak knobs.
• Do not force knobs onto
wrong valve shaft.
Page 27
SECTION SIX: CARE AND MAINTENANCE
COOKTOP CLEANING CHART
Cooktop Part / Material Suggested Cleaners Important Reminders
Exterior Finish / Stainless Steel
Grates: /
Porcelain Enamel on
Cast Iron
• Nonabrasive Cleaners: Hot
water and detergent, ammonia,
Fantastic
®
Formula 409®. Rinse
and dry immediately.
• Cleaner Polish: Stainless Steel
®
Magic
to protect the finish
from staining and pitting;
enhances appearance.
• Hard water spots: Household
vinegar.
• Mild Abrasive Cleaners:
RevereWare Instant Stainless
®
Steel Cleaner
, Kleen King
Stainless Steel liquid cleaner.
• Heat discoloration: RevereWare
Instant Stainless Steel Cleaner.
• 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.
• Stainless steel resists most
food stains and pit marks
providing 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/
®
common due to the extreme
crazing/ chips are
temperatures on grate fingers
and rapid temperature
changes.
• Acidic and sugar-laden spills
deteriorate the enamel.
Remove soil immediately.
Griddle Grease Tray /
Aluminum
• Clean the grease tray after each
use.
• Wash in detergent and hot
water; rinse and dry.
• Stubborn soil: Soap-filled steel
wool pads.
Page 25
• Abrasive cleaners, used too
vigorously or too often can
eventually mar the enamel.
• Remove tray after grease has
cooled. Be careful not to fill
it so full that tipping to
remove it spills the grease.
Page 28
COOKTOP CLEANING CHART, continued
Cooktop Part / Material Suggested Cleaners Important Reminders
Griddle / Steel
• Season the steel with vegetable
oil as described on Page 21.
Avoid using corn or olive oil.
• To remove seasoning: Pour
vinegar and warm water on a
slightly warm griddle. Rub with
a stiff brush or pumice stone
until steel surface is visible.
Rinse with warm water; dry; reseason.
• To clean after normal use: While
surface is slightly warm, wipe off
excess oil with paper towel.
Scrape food particles and
residue forward into grease tray
with a metal spatula.
• Remove the seasoning and reapply if there are black specks
that transfer to the food or the
seasoning builds up and
becomes gummy.
• Detergent, scouring powders
and steel wool pads remove the
seasoning.
• If rust appears, remove with Bar
Keepers Friend
®
, Zud®, or
Kleen King Rust and Stain
Remover®. Follow directions
printed on the label.
• It is normal for the seasoned
surface to be dark brown.
• Never flood a hot griddle with
cold water. This can warp or
crack the steel plate.
• Do not clean any part of the
griddle in a selfcleaning oven.
• Steel will rust if it is not
seasoned.
Grill Box / Stainless Steel
Grill
Grate
Double
U-shaped
burner
Heat
Deflector
Drip Pan
Grill
Box
Stainless
Steel
Radiant
• Non-abrasive Cleaners: Hot
water and detergent, ammonia,
Fantastic
®
, Formula 409®. Rinse
and dry immediately.
• Mild Abrasive Cleaners: Bon
®
Ami
Soft Scrub®.
• Abrasive cleaners for stubborn
stains: soap-filled steel wool pad,
RevereWare Instant Stainless
Steel Cleaner
®
, Kleen King
• Do not clean any part of the
grill assembly in a self-cleaning
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.
Stainless Steel liquid cleaner.
Note: To reach the grill box, remove the grate, stainless steel
radiant, U-shaped burner, heat shield and drip pan.
Page 26
Page 29
COOKTOP CLEANING CHART, continued
Cooktop Part / Material Suggested Cleaners Important Reminders
/
Grill Drip Pan
Aluminum
• Hot sudsy water; rinse and dry
thoroughly.
• Do not clean in a self-cleaning
oven.
/
Grill Grate
Porcelain
Enamel on Cast Iron
Igniters
/
Ceramic
Surface Spill Trays
Porcelain Enamel
• While the grate is hot (but the
flame is off), dip a brass grill
brush in hot water and scrub
• The grate is heavy; use care
when lifting. Place on a
protected surface.
the grate. The steam created
from the hot water and the
abrasive action of the brush
helps loosen the hard to
remove soil.
• Blisters, crazing and chips are
common due to the extreme
temperatures and rapid temperature changes.
• Burn the grease out of the
briquettes after cleaning the
grate.
• Use a cotton swab dampened
with water, Formula 409
®
or
Fantastic®.
• Do not use sharp tool to
scrape the igniter. It is fragile;
if it is damaged the grill cannot
be lit.
/
• 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.
• Acidic and sugar-laden spills
deteriorate the enamel.
Remove soil immediately.
• Abrasive cleaners, used too
vigorously or too often, can
eventually mar the enamel.
• Mild Abrasive Cleansers: Bon
®
Ami
, Ajax®, Comet®. Liquid
cleaners: Kleen King®. Apply
with care.
Page 27
Page 30
COOKTOP CLEANING CHART, continued
Cooktop Part / Material Suggested Cleaners Important Reminders
Surface Trim Strips /
Black Anodized Aluminum
➞
➞
Trim Strips
(Located between burner drip
trays on enamel surface; they
join drip 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® pad, or powdered
cleanser. Rinse and dry well.
Drain and dry venturi tube
before replacing burner.
®
or Fantastic®.
®
• 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, 24"
Wok Pan Cover / Aluminum • Wash with hot, soapy water.
Wok Support Ring
Stainless Steel
/
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
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.
• It is normal for stainless steel
to discolor due to high
temperatures.
Page 28
Page 31
SECTION SEVEN: BEFORE CALLING FOR SERVICE
DO-IT-YOURSELF MAINTENANCE
POWER FAILURE
In the event of a power failure, only
the standard (non-ExtraLow
®
burners can be lighted manually. It
is necessary to light each standard
burner individually.
If the cooktop is being used when
the power failure occurs, turn all
of the burner control knobs to the
OFF position. Then, the standard
burners can be lighted by holding
a match at the ports and turning
)
the control knob to the Hl position. Wait until the flame is burning all the way around the burner
cap before adjusting the flame to
the desired height.
®
The two ExtraLow
burners on
the far left side cannot be used
during a power failure. Be sure to
turn them OFF if a power failure
occurs. They will not turn back on
until both control knobs are first
turned OFF and then turned back
on again. The griddle, grill and wok
cannot be used during a power
failure. See What To Do If You
Smell Gas, inside front cover.
INTERMITTENT OR CONSTANT IGNITER SPARKING
Intermittent or constant sparking of the sealed gas surface burners can result from a
number of preventable conditions. Eliminate these conditions as indicated in the chart.
SYMPTOM CAUSE REMEDY
Intermittent sparking • Improper fit of burner cap into • Align tab on burner cap with
burner base. notch on burner base, then seat
cap in place.
• Ceramic igniter is wet or dirty. • Carefully dry or clean igniter.
• Burner ports are clogged. • Clean ports in burner cap with a
wire, a needle or straightened
paper clip.
• Knob is left in the LITE position • Turn Wok knob to a setting
(Wok) between Hl and LO.
Constant Sparking • Cooktop is not properly grounded. • Have a qualified electrician
• Pilot light is not lit. ground the cooktop properly.
• Electrical power supply is Refer to Installation Instructions.
incorrectly polarized. • Refer to Installation Instructions
for correct installation.
Page 29
Page 32
SECTION SEVEN: BEFORE CALLING FOR SERVICE
BEFORE CALLING FOR SERVICE
Before calling for service, check the following to avoid
unnecessary service charges.
Be sure to check these Items first:
Is there a power outage in the area?
Is the household fuse blown or the circuit breaker tripped?
Is the Cooktop disconnected from the electrical supply?
IF THE BURNERS DO NOT IGNITE
• Are the burner caps properly aligned and seated in the burner
bases (Sealed Surface Burners)?
• Are the burner ports clogged?
CUSTOMER SERVICE:
800/735-4328
or see our website:
www.thermador.com
SERVICE
INFORMATION
Serial Number
• Is a fuse blown or is the circuit breaker tripped?
• Is the manual shut-off valve closed, preventing the flow of
gas?
• Are the Wok pilot ports clogged?
• Is the spark igniter sparking (Surface Burners and Wok)?
• Is there flame on the Wok pilot burner?
DATA RATING PLATE
Cooktop Models:
The data rating plate shows the model and serial numbers of
your Cooktop. It is located on the underside of the Cooktop
chassis near the gas inlet connection and electric power cord.
Front
Front Bottom
➞
Data Plate
Regulator supplied with unit must be attached by installer.
All installer supplied parts must conform to local codes.
______________________________
Date of Purchase
______________________________
Dealer’s Name
______________________________
Dealer’s Phone Number
______________________________
Service Center's Name
______________________________
Service Center's Phone Number
Also, enter this information on the
Product Registration Form included
with this product, then mail it to the
indicated address.
— Thank You.
Product Rating Label Location – Cooktop Model
WOK MODEL:
The data rating plate shows the model and serial numbers of
your Wok. It is located on the bottom of the unit.
Page 33
NOTES
Page 34
NOTES
Page 35
WARRANTY
FULL ONE YEAR WARRANTY
Covers one year from the date of installation or date of occupancy for a new previously unoccupied
dwelling, Save your dated receipt or other evidence of the installation/occupancy date.
Thermador® Will Pay For:
All repair labor and replacement parts found to be
defective due to materials and workmanship.
Service must be provided by a Factory Authorized
Service Agency during normal working hours.
For a Service Agency nearest you, please dial 800/
735-4328.
Thermador® Will Not Pay For:
1. Service by an unauthorized agency. Damage or
repairs due to service by an unauthorized agency
or use of unauthorized parts.
2. Service visits to:
• Teach you how to use the appliance.
• Correct the installation. You are responsible
for providing electrical wiring and other
connecting facilities.
• Reset circuit breakers or replace home
fuses.
3. Damage caused from accident, alteration, misuse, abuse, improper installation or installation
not in accordance with local electrical codes or
plumbing codes, or improper storage of the appliance.
Warranty applies to appliances used in residential
application: it does not cover their use in commercial installations.
This warranty is for products purchased and retained in the 50 states of the U.S.A., the District of
Columbia and Canada. Should the appliance be sold
by the original purchaser during the warranty period, the new owner continues to be protected until
the expiration date of the original purchaser’s warranty period.
4. Repairs due to other than normal home use.
5. Service labor during limited warranty period.
6. Travel fees and associated charges incurred
when the product is installed in a location with
limited or restricted access (i.e., airplane flights,
ferry charges, isolated geographic regions).
The warranty applies even if you should move.
Thermador does not assume any responsibility
for incidental or consequential damages. Some
states do not allow the exclusion or limitation of
incidental or consequential damages, so the above
limitation or exclusion may not apply to you. This
warranty gives you specific legal rights and you may
also have other rights which may vary from state
to state or province to province.
Page 36
Specifications are for planning purposes only. Refer to installation instructions and consult your countertop
supplier prior to making counter opening. Consult with a heating and ventilating engineer for your specific
ventilation requirements. For the most detailed information, refer to installation instructions accompanying
product or write Thermador indicating the model number.
Thermador reserves the right to change specifications or design without notice. Some models are certified
for use in Canada. Thermador is not responsible for products which are transported from the United States
for use in Canada. Check with your local Canadian distributor or dealer. Thermador, 5551 McFadden Avenue,
Huntington Beach, CA 92649.
For the most up to date critical installation dimensions by fax, use your fax handset and
dial 702/833-3600. Use code #8030.
5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328
RO 5203-1 • 15-13-096A • © BSH Home Appliances Corp. 2000 • Litho U. S. A. 3/01
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