Thermador PD366BS/12, PD366BS/11, PD366BS/10, PD366BS/09, PD366BS/08 Owner’s Manual

...

CAREAND USEMANUAL

For Thermador Professional ®PRO-GRAND TM Dual Fuel Ranges

Models PD304

PD36 PD48

Thermador AoA_,_.o

A Special Message to our Customers

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

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

may occur when you start to cook. Let us know ifwe can help you. When you write, please include the model and serial number

of your range.

Sincerely,

Thermador Consumer Scientists

WARNING:

AVERTISSEMENT

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.

m 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.

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.

E SIVOUSSENTEZUNE 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

CONTENTS

Introduction .................................................. 1

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

Care and Use Manual Conventions ............ 2

Section One: General Safety Instructions

Safety ........................................................... 3 - 4

Precautions .................................................. 5 - 6

Section Two: Before You Begin

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

Section Three: Description

Model & Parts Identification-PD484GGE/484GE .. 8

Model & Parts Identification-PD366 ...................... 9

Model & Parts Identification-PD304 .................... 10

Guide to Knob Identification and Location ........... 11

Section Four: Using the Cooktop

Using the Cooktop .................................... 12 - 13

Flame Setting Guidelines ................................. 14

Proper Cookware ..................................... 15 - 16

Surface Burner Cooking

Recommendations ................................... 17 - 18

Using the Grill ......................................... 19-21

Grill Cooking Recommendations ............. 22 - 23

About the Griddle ............................................. 24

Griddle Cooking Recommendations ................ 24

Section Five: Using the Oven

Bake ................................................................. 25

Convection/Convection Bake ...................... 26-27

Setting Bake/Convection Bake ......................... 28

Other Uses of Bake ......................................... 29

Setting the 12-inch oven ................................... 30

Baking Chart ..................................................... 31

Broil .................................................................. 32

Setting Broil and Convection Broil .................... 33

Broiling and Roasting Recommendations ....... 34

Introduction

The Thermador Professional ®Ranges are free-stand- ing units available in a number of configurations. All models feature a gas cooking surface with a profes- sional size, electric convection, self-cleaning oven

with broil capability.

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 propane gas supply will require a conversion

kit. Refer to the product rating label which can be located as indicated on Page 43.

CAUTION:

When connecting the unit to propane gas, make

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

maximum gas pressure to this appliance must not exceed 14.0 inches water column

(34.9 mb) from the propane gas tank to the

pressure regulator.

IMPORTANT

All ranges must be installed with a backguard. The PD304 comes with a low back. For all other models,

one of three available backguards must be ordered separately and installed at the back of the range. The

three backguard choices include a Low Back, Pot

and Pan Shelf, or Island Trim. Before using the range, insure that it is equipped with a proper

backguard. Refer to the Installation Instructions accompanying this appliance for more informa-

tion.

Section Six: Care and Maintenance

Self-Cleaning the Oven ............................ 35 - 36

Range Cleaning Recommendations ........ 37- 42

Section Seven: Before Calling For Service

Do-It-Yourself Maintenance .............................. 43

Before Calling For Service ............................... 44

Data Rating Plate ............................................. 44

Warranty .......................................................... 45

CAUTION:

The Pot and Pan Shelf can get very hot!

DO NOT place:

- plastics or containers that can melt

- flammable items

- a total load over 30 pounds (13.6kg) on top of the Pot and Pan Shelf.

INTRODUCTION: CARE AND USE MANUAL

Introduction

This manual contains important Care and Use information for all Thermador Professional ® Ranges. When using this manual, it is critical that you know the model number of your range, as some information will be unique to each range. The model number may be found on the rating plate located on the range as identified on Page 43 of this manual. The charts on the following pages summarize the various range models and identify the features of each range.

PD Ranges, featuring a Gas Cooking Surface with Self-Cleaning Electric Oven,

with Electric Convection and Electric Broiler.

Dual Fuel PD304 ..................... Dual Fuel, 30" wide Range with Four Gas

Cooktop Burners and self-cleaning Electric Oven

Dual Fuel PD364GE ................ Dual Fuel, 36" wide Range with Four Gas

Cooktop Burners, Electric Griddle and self-cleaning Electric Oven

Dual Fuel PD364GL ................ Dual Fuel, 36" wide Range with Four

Gas Cooktop Burners, Grill and self-cleaning Electric Oven

Dual Fuel PD366 ..................... Dual Fuel, 36" wide Range with Six Gas

Cooktop Burners and self-cleaning Electric Oven

Dual Fuel PD486GE ................ Dual Fuel, 48" wide Range with Six Gas Cooktop Burners,

Electric Griddle, large self-cleaning Electric Oven

and one secondary oven.

Dual Fuel PD486GL ............... Dual Fuel, 48" wide Range with Six

Gas Cooktop Burners, Grill, large self-cleaning Electric Oven and one secondary oven.

Dual Fuel PD484GGE ............ Dual Fuel, 48" wide Range with Four Gas Cooktop Burners,

Grill, Electric Griddle, large self-cleaning Electric Oven and one secondary oven.

Dual Fuel PD484GE ............... Dual Fuel, 48" wide Range with Four Gas Cooktop Burners,

24" Electric Griddle, large self-cleaning Electric Oven and one secondary oven.

Section ONe" GENERAL SAFETY INSTRUCTIONS

-& Safety Precautions

Gas and ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

PLEASE READ CAREFULLY

Dual-Fuel Models:

PD304 120/240 volts, 60 Hz,

35 Amp electrical circuit required.

Dual-Fuel Models:

PD364GE, PD364GL, PD366 120/240 volts, 60 Hz,

35 Amp electrical circuit required.

Dual-Fuel Models:

PD486GE, PD486GL, PD484GGE, PD484GE

120/240 volts, 60 Hz.,

50 Amp electrical circuit required.

CAUTION

FOR PERSONAL SAFETY,

THIS APPLIANCE MUST BE CONNECTED TO A

PROPERLY GROUNDED

AND POLARIZED ELEC- TRICAL POWER SUPPLY.

I See Installation Instructions for electrical requirements and Igrounding instructions. It is the personal responsibility and obligation of you, the user, to have this

appliance connected to the electrical power supply in accordance with the National Electrical Code and/or applicable local codes and ordinances

by a qualified electrician.

Accessible parts may

become hot when the grill

and/or griddle is in use. Young children must be

kept away.

CAUTION

CAUTION - ALL MODELS

IN CASE OF AN ELECTRICAL FAILURE

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

WARNING

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

It is recommended that a dedicated circuit servicing this

appliance be provided. The use of gas cooking appliances

results in the production of heat and moisture.

To light the burners manually, carefully hold a lighted match to the

burner ports and turn the gas control knob to HI. During a power

failure you can use the standard cooktop burners, 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.

TESTED IN ACCORDANCE WITH:

• ANSI Z21.1 for Household Gas Appliances

• UL858 Edition for Household Electric Ranges

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

• CAN/CGA 1.1-M81 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 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. It is the responsibility of the owner and

the installer to determine if

additional requirements apply in

specific installations.

Save these instructions

Section One: GENERAL SAFETY INSTRUCTIONS

Safety Practices toAvoid

Personal Injury

When properly cared for, your new Thermador Professional ® Range has been designed to be a safe, reliable appliance. However, use extreme care when using this restaurant caliber range as this type of appliance provides intense heat. When using kitchen appliances, basic safety pre-

cautions must be followed, including the following:

Read this Care and Use Manual carefully before using your new

range to reduce the risk of fire, electrical shock, or injury to

persons.

Insure proper installation and servicing. Follow the installation

instructions provided with this product. Have the range installed and electrically grounded by a qualified technician.

Have the installer show you where the electric circuit

breaker and the gas supply shut off valve are located so you know

how and where to turn off the gas and electricity to the range.

• If you smell gas:

• Donottrytolightanyappliance.

• 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, call the 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, open a window or a door. Do not attempt to use the range until the gas has had time to dissipate. Wait at least 5 minutes before using the range.

Do not repair or replace any part of the appliance unless

specifically recommended in this

manual. All other servicing should be referred to a qualified

technician.

Children should not be left alone or unattended in an area

where appliances are in use.

They should never be allowed to sit or stand on any part of the

appliance. If children are allowed

to use the appliance, they must be

closely supervised.

When children become old enough to operate the appliance, it is the

legal responsibility of the parents or legal guardians to ensure that

they are instructed in safe

practices by qualified persons.

CAUTION: Do not store

items of interest to children above or at the back of the

range. If children should climb onto the appliance to reach these items, they could be seriously injured.

Never use any part of the range

or oven for storage. Flammable

materials can catch fire and

plastic items may melt or ignite.

Do not hang articles from any

part of the appliance or place

anything against the oven.

Some fabrics are quite flammable

and may catch on fire.

If the range is near a window, be

certain the curtains do not blow

over or near the range burners; they could catch on fire.

Do not use water on grease

fires. Turn appliance off and smother fire with baking soda or

use a dry chemical or foam-type

extinguisher.

Never let clothing, potholders,

or other flammable materials

come in contact with or too

close to any element, burner or

burner grate until it has cooled.

Fabric may ignite and result in

personal injury.

Use only dry potholders: moist or damp potholders on hot surfaces may cause burns from

steam. Do not use a towel or other

bulky cloth in place of potholders.

Do not let potholders touch hot elements, hot burners, or burner

grates.

For personal safety, wear

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

Do not use aluminum foil to line any part of the oven or range.

Use of afoil liner could result in a shock or fire hazard, or the

obstruction of the flow of combustion and ventilation air. Foil

is an excellent heat insulator and

heat will be trapped beneath it. This will upset the cooking

performance and can damage the finish of the oven or the range.

WARNING

NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon

monoxide poisoning.

WARNING

TO REDUCE THE RISK OF TIPPING OF THE

APPLIANCE, IT MUST BE SECURED BY A

PROPERLY INSTALLED ANTI-TIP

DEVICE. VERIFY THAT THE

ANTI-TIP DEVICEISEN-GAGED

PER INSTALLATION IN-

STRUCTIONS. (NOTE:ANTI-TIP

DEVICE IS REQUIRED ON ALL

30" AND36" RANGES)

Section One: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

Warning: The appliance is

for cooking. Based on safety considerations, never use the oven

or cooktop to warm or heat a room. Also, such use can damage the

cooktop or oven parts. When using the cooktop: DO NOT

TOUCH THE BURNER GRATES OR THE IMMEDIATE SUR-

ROUNDING AREA. Areas adjacent to the burners may

become hot enough to cause burns.

Never leave the range unattended when using high

flame settings. Boil overs cause smoking and greasy spillovers that

may ignite. More importantly, if the burner flames are smothered,

unburned gas will escape into the room. See Inside Front Cover

regarding gas leaks.

Only certain types of glass, heat-proof glass-ceramic, ceramic, earthenware, or other

glazed utensils are suitable for

range 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.

Avoid using high flame setting with a pan larger than the grate or

with one that spans more than one burner, such as a griddle, for

prolonged periods of time. This can result in poor combustion that

generates harmful by-products.

Use caution to insure that drafts

like those from forced air vents or fans do not blow flammable

material toward the flames or push the flames so that they extend

beyond the edges of the pot. Always use utensils that have

flat bottoms large enough to cover the burner. The use of

undersized utensils could expose a portion of the flame and may

result in ignition of clothing. Do not use flammable cleaners to

clean the range. To minimize the risk of burns,

ignition of flammable materials and unintentional spillage,

position handles of utensils inward so they do not extend over

adjacent work areas, cooking areas, or the edge of the range's

cooktop. Hold the handle of the pan to

prevent movement of the utensil when stirring or turning food.

DO NOT use pots or pans on the grill section.

Do not use the grill for cooking excessively fatty meats or

products which promote flare- ups.

The optional cutting board accessory must be removed

before operating the griddle beneath or burners adjacent to it.

GREASE IS FLAMMABLE. Let hot grease cool before attempting

to handle it. Avoid letting grease deposits collect. Clean after each use.

For proper lighting and

performance of the burners, keep the igniter ports clean. It is

necessary to clean these when there is a boil over or when the

burner does not light even though the electronic igniters click. See

Page 39.

WARNING

After a spill or boil over, turn off the burner and clean around the

burner and burner ports. After cleaning, check for proper

operation.

Clean the range with caution.

Avoid steam burns; do not use a

wet sponge or cloth to clean the

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, in the

presence of heat, ignite or cause

metal parts to corrode.

When using the oven: DO NOT

TOUCH THE BROILER ELEMENT,

THE INTERIOR SURFACES OF

THE OVEN OR THE EXTERIOR

AREA IMMEDIATELY SUR-

ROUNDING THE DOOR. Interior

oven su traces become hot enough

to cause burns. The heat deflector,

which deflects heat away from the

cooktop and the trim on the top

and sides of the oven door, will

also be hot when the oven is in

use.

Place oven racks in desired

position while oven is cool. If a

rack must be moved while the

oven is hot, do not let the

potholders contact the broiler

element.

Use care when opening the oven

door; let hot air or steam escape

before removing or replacing

foods.

Before self-cleaning the oven,

remove the broiler pan, oven racks

and any other utensils, and excess

spillage.

Section One: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

Do not clean, rub, damage, move or remove the door

gasket. It is essential for a good

seal during baking and while self- cleaning the oven. If the gasket becomes damaged or has excessive food spillage, replace the door gasket. This will assure a tight seal.

Protect the self-cleaning feature. Clean only those parts indicated in this booklet. Do not

use commercial oven cleaners or oven liner protective coatings of

any kind in or around the large self-cleaning oven.

DO NOT obstruct the flow of combustion or ventilation air.

For safety reasons and to avoid equipment damage, never sit,

stand, or lean on the oven door.

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

Service should only be done by authorized technicans. Techni-

cians must disconnect the power supply before servicing this unit.

Listen to be sure the cooling

blower runs whenever the oven controls are set to broil or self-

clean. If the fan does not operate, do not use the oven. Call an

authorized service center for service.

Clean the ventilator hood and filters above the range frequently so grease from cooking vapors does

not accumulate on them.

• In case of fire or when inten- tionally "flaming" liquor or

other spirits on the range's cooktop, follow hood man-

ufacturer's instructions.

California Proposition 65

Warning: The burning of gas

cooking fuel and the elimination of

soil during self-cleaning generate

some by-products which are on

the list of substances which are

known by the State of California to

cause cancer or reproductive

harm. California law requires

businesses to warn customers of

potential exposure to such

substances. To minimize exposure

to these substances, always

operate this unit according to the

instructions contained in this

booklet and provide good ventilation to the room when

cooking with gas, during and

immediately after self-cleaning the

oven.

DESCRIPTION PD PD

304 364GE

Oven Racks Large Oven 3 Oven Racks 12-inch Oven

Two-Piece Broil Pan 1 Star Burner Caps 4

Burner Grates 2 Control Knobs 5 Cast Iron Grill Grate Stainless Steel Radiant CoatedTitanium-SurfaceGriddle

Product Registration Card 1 Backguard 1

Installation Instructions 1

1 4

2 6

1 1

364GL

4 2 6

1 1

366

6 3 7

484GE

4 2

1(24")

484GGE

4 2 8 1 1 1 1

486GE

6 3

1 1

486GL

6 3 9 1

Use and Care Manual 1

*Backguard must be ordered and shipped separately. It is not included with the range shipment. :l:The aluminum broil pan is for the Secondary Oven; the porcelain & chrome broil pan is for the Main Oven.

SectionTwo: BEFOREYOUBEGIN

Before Using Your Range for the First Time

Remove all packaging materials and temporary labels from oven

and cooktop.

,,cD/ "-,\ cD , I'

Check that you have the items listed on Page 6.

Record the Model and Serial number on Page

43. See "Data Rating Plate." These may be

used for any future contacts with your servicer or the factory. Enterthis information on the Product Registration Card included with this product then

mail it to the indicated address.

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

more information.

Position the racks correctly in the oven. The correct rack position depends on the recipe and the cooking mode. The rack positions are

numbered from the bottom of the oven, like an elevator. Rack position 3 is the most

frequently used position. Place rack(s) in the proper position before turning on the oven.

Insert the racks as follows:

Hold the rack with the back rail in the up position towards the rear of the oven. Slip it

into the oven so the rack slides are between the rack and the rack guides.

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

Ensure that the burner caps are correctly seated on the burner bases of the range's

cooktop. Turn on each burner to check for proper flame color. See Page 14 for details.

--5

--4

--3

--2

--1

Large Electric Main and Oven Rack Positions

CAUTION

Aluminum foil should never be used to cover

the oven racks or to line the oven. Do not

remove the broiler element in the electric oven.

BEFORE BAKING OR BROILING, the oven and broiler should be turned on to burn off the manufac-

turing oils. Turn the oven on to 450°F (230°C) for20 to 30 minutes; then turn the broiler to "Broil" for same

length of time. You may wish to turn on the ventilator

above your range during this time.

Please read Page 41 in Section 6: Care and Maintenance before cleaning the oven racks.

Section Three: DESCRIPTION

Model and Parts Identification

Dual Fuel Model PD484GGE- Shown

Model PD486GE - Has a 12" griddle and six burners, two ExtraLow ®and four standard. Model PD486GL - Has a grill and six burners, two ExtraLow ®and four standard.

Model PD484GE - Has a 24" griddle and four burners, two ExtraLow ®and four standard.

Key for PD484GGE Models (shown)

1. 22" High Shelf Backguard, 12" Low Back, or Island Trim - shown

(Backguard ordered separately)

2. Burner Grates & Burners

3. Gas Grill

4. Electric Griddle

5. Control Knobs, ExtraLow ® Burners (2)

6. Control Knobs, Standard Burners (2)

7. Control Knobs, Grill (1) and Griddle (1)

8. Oven Controls, Temperature Indicator

9. Light and Selector Switches, Main and Secodary Ovens

10. Oven Door

11. Viewing Window

12. Secondary Oven (2 racks included)

13. Kick Panel (Product Rating Label Located Behind Kick Panel)

14. Range Feet (4)

WARNING:

To provide proper ventilation, do NOT

remove range feet.

Electric Oven Interior

15. Oven Interior Lights (2)

16. Broil Element

17. Oven Thermostat

18. Rack Guides

19. Oven Rack

(3 included, not shown)

20. Bake Element (hidden)

21. Convection Fan Cover

Section Three: DESCRIPTION

Dual Fuel Model PD366- Shown

Model PD364GE- Has a center griddle and four burners, two ExtraLow ®and two standard. Model PD364GL - Has a center grill and four burners, two ExtraLow ® and two standard.

Key for PD366 Models (shown)

1. 22" High Shelf Backguard, 12" Low Back or 4" Island Trim - shown

(Backguard ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow _ Burners (2)

4. Control Knobs, Standard Burners (4)

5. Oven Controls, temperature indicator

6. Oven Light and Selector Switches

7. Oven Door

8. Viewing Window

9. Kick Panel (Product Rating Label Located Behind Kick Panel)

10. Range Feet (4)

WARNING:

To provide proper

ventilation, do NOT

remove range feet.

Electric Oven Interior, Please see Page 8

Section Three: DESCRIPTION

Model and Parts Identification

Dual Fuel Model PD304- Shown

Key for PD304 Models

1. 9" Low Back (Island Trim - shown - and High Shelf

ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow ® Burners (2)

4. Control Knobs, Standard Burners (2)

5. Oven Controls, Temperature Indicator

6. Oven Light and Selector Switches

7. Oven Door

8. Viewing Window

9. Kick Panel (Product Rating Label Located Behind Kick Panel)

10. Range Feet (4)

WARNING:

To provide proper ventila- tion, do NOT remove

range feet.

Electric Oven Interior, Please see Page 8

Section Three: DESCRIPTION

Guide to Knob Identification and Location

Locate each knob type by the corresponding number on the diagrams. Actual

knobs are not numbered.

1. XLO Knob OFF HI-MED-LO-XLO

2. Standard Knob OFF HI-MED-LO

3. Grill Knob OFF LITE-HI-MED-LO

4. Griddle Knob OFF 150 200 250 300

350 400 450 500

5. Secondary Oven Knob OFF 150 200 250 300

350 400 450 500

Broil

6. Main Oven Knob OFF 150 200 250 300

350 400 450 500

Broil Clean

PD304

PD30 MODEL

=,_._;'.-" %°?6 ......

pDa66 PD36 MODELS

® ®

PD364GE

PD364GL

®®

PD484GGE

PD484GE

® ®

PD48 MODELS

GRIDDLE LEFT

GRIDDLE RIGHT

Section Four: USING THE COOKTOP

USING THE COOKTOP

Sealed Burners

Sealed Star_ Brass

Burner Base

The cooktop features four or six gas surface burners; each rated at 15,000 BTU/HR using natural gas (13,000 BTU/HR using

propane). The burners are sealed to the stainless steel top frame to

prevent liquid spills from accumulating below the top surface, making it easier to clean.

On all models, the two left burners have the exclusive ExtraLow

feature, the remaining burners are standard. Each burner has its own

control knob.

CONTROL KNOBS

The control knobs for two sealed gas burners, one in front and one

in the rear, are located directly _n front of and below the pair of burners on the control panel.

Setting Indicator

Kno

Bezel

Standard Burner

Control Knob

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

FRONT, RIGHT FRONT, etc.

OPERATION OF THE

BURNERS

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

setting.

• The igniter for the selected sealed burner clicks and

sparks.

• After flame ignition, the igniter stops 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.

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

Extr.!!

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 Four: USING THE COOKTOP

Operation of the ExtraLow Burners

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

seconds and OFF for 52 seconds of each minute.

When the knob is set just below the LO setting, the flame will cycle ON for approximately 52

seconds and OFF for 8 seconds of each minute.

To vary the amount of low heat to suit the food and quantity, the control can be set anywhere within the LO and XLO range

marked on the knob.

ExtraLow Settings

The number and dash designations, shown in the

drawing, are for reference only. Numbers do not actually

appear on the knob. The number indicates the position

of the flame setting as represented on the cooking

chart, pages 17 and 18, with the flame on longer at the #4

setting than on #1 setting.

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 fora 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 OFR

Even when the flame is OFF, there will be steam and a slight

quiver on the liquid's surface.

Electronic

Single Point

Ignition

Burne_

Cap

Star® Burner Components

Each burner has its own electronic igniter that sparks when the

burner is turned on. Each burner should light in 4 seconds or less.

If a burner does not light, check to see that the cap is positioned

correctly on the base. Do not

touch the burners when the

igniters are sparking. If a burner

fails to ignite, refer to the section on Page 43, "Before Calling for

Service."

ExtraLow Techniques

• The type and quantity of food affects which setting to use.

The pan selected affects the setting. Its size, type, material,

and whether a lid is used, all affect the consistency of the

cooking temperature.

IGNITER

BURNER CAP

Section Four: USING THE COOKTOP

AUTOMATIC RE-IGNITION

If any one or more burners or grill blow out, the electronic igniter

automatically sparks to re-light the flame. 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.

POWER FAILURE

In the event of a power failure,

only the standard burners can be manually lit. It is

necessary to light each one individually.

If the cooktop is being used

when the power failure occurs, turn all knobs to the OFF

position. The standard burners can be

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.

FLAME HEIGHT

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

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

• Use a low or medium flame for pan materials that conduct the heat slowly, such as porcelain

coated steel or glass-ceramic.

FLAME DESCRIPTION

Blue

dary

Cone

Light Blue

If either ExtraLow burner is on

when a power failure occurs, they cannot be turned back on

until both knobs are first turned off.

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

If you smell gas, refer to safety

precautions listed inside the front cover.

Warning

In the event of a power failure,

all knobs are to be turned to the OFF Position. Only the

standard burners can be lit manually.

/ _Primary

k_=j// _Cone

Flame Color

The burner flame color should be blue with no yellow on the

tips. It is not uncommon to see orange in the flame color; this indicates the burning of airborne impurities in the gas and will disappear with use.

With propane (LP) gas, slight

yellow tips on the primary cone

are normal. The flame should burn

completely around the burner cap. If it doesn't, check that the

cap is positioned correctly on the base and that the ports are not blocked.

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

Section Four: USING THE COOKTOP

Cookware Recommendations

CAUTION:

Food packaged in aluminum foil should not be placed directly on the burner grate. Aluminum foil can melt during cooking.

Do not let plastic, paper or cloth come in contact with a hot burner grate. They may

melt or catch fire. Never let apan boil dry. This can damage

your pan and the cooking surface.

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

results, the flame should be contained under the bottom of the pan.

Aluminum and copper are pan materials that conduct the heat quickly and evenly. These metals

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

k'l,,I,,.,,1,,

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.

(51 mm)

Base Diameter

Select the base diameter to match the diameter of the flame. The diameter of the flame should be

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

14"4"4"i .....

Flat Base Pan

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

Covered Pan

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

Section Four: USING THE COOKTOP

Specialty Cookware

Flat-bottom Wok Pan

Canning Tips:

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

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

combustion.

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

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

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

(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).

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

Cooking Recomendations

Suggestions for Using the Recommenda- tions

Use the chart on Pages 17 and 18 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).

Section Four: USING THE COOKTOP

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 4 to 3 - allow 5 to 10

Melting XLO - to hold minutes to melt

CEREALS

Cornmeal, Grits, Oatmeal

CHOCOLATE Use XLO 2 to XLO - allow 10

Melting to 15 minutes to melt

DESSERTS MED LO to MED - MED LO to MED Same as Standard

Candy cook following recipe

Pudding and Pie Filling MED LO LO MED LO Mix cook according to

Pudding MED LO - Bring milk LO MED LO - to cook

EGGS MED HI - cover, bring Use XLO XLO- cook 3 to 4

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

Fried, Scrambled MED - LO to MED LO XLO- to hold for a

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

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

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

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

Pan Frying: Lamb Chops, HI - preheat skillet MED HI to HI - 4 to 3 - to hold, covered

Thin Steaks, Hamburgers, brown meat 4 to 3 - to hold, uncovered

Link Sausage Poaching: Chicken, HI - Cover, bring Use XLO 4 to 3 - to finish cooking

whole or pieces, Fish liquids to a boil

HI - cover, bring

water to a boil, add cereal

package directions

to a boil

eggs, cover or 15 to 20 minutes for

melt butter, add eggs finish cooking short period*

the boiling point, finish cooking add eggs

HI, add liquid, cover,

brown on MED cooking

Standard Burners ExtraLow® Burners

MED LO to MED-

finish cooking according to package

directions

maintaintemperature

XLO -to hold, cover*

XLO - to hold*

hard cooked

SectionFour:USINGTHECOOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

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 HI to HI - Same as for Standard Burners

flat bottom pan) kernels start to pop finish popping

PRESSURE COOKER Same as for Standard Burners

Meat Vegetables

RICE

SAUCES

Tomato Base

MED HI to HI- build up pressure

HI - build up pressure

HI - cover, bring waterto a boil, add rice, cover

MED HI to HI-cook meat/vegetables,

follow recipe

Standard Burners ExtraLow® Burner

MED LOto MED- maintain pressure

Same as for Standard Burners

4 to 2 - cook according to package directions XLO - to hold, cover

2 to XLO - simmer (2 to 3 to thicken sauce,

uncovered). XLO - to hold, cover*White, Cream, Bernaise, MED LO - melt fat, LO to MED LO -

follow recipe finish cooking

Hollandaise XLO to LO XLO XLO - to hold, lowest setting

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

liquid to a boil XLO - to hold, cover*

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

Fresh water and vegetables cook10to30 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 temperatu re

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.

Section Four: USING THE COOKTOP

Using the Grill

A Ventilating Hood of adequate cubic-feet-per-minute capacity vented to the outside of the house is

recommended for installation above the range and grill. For most kitchens with a wall mounted hood, a certified hood is recommended. The hood must be installed according to installation instructions

furnished with the hood and local building code requirements. Refer to ventilation requirements in the

Installation Instructions for additional information.

THE GRILL

(Available on some models)

When cooking food on the grill you will achieve the same flavor as

meat cooked on an outdoor grill.

This flavor is actually created by the fats and juices that are brought

to the surface of the food and seared by the intense heat from

the stainless steel radiant.

Most types of foods, steaks, chops,

patties, poultry pieces, etc. cook somewhat faster on the gas grill with its constant regulated heat than on an ordinary charcoal grill.

Your new Thermador Profess-

ional ® grill is equipped with an

aluminized steel U-shaped tube

burner typical of those used in

restaurants. Automatic ignition is

used to eliminate the continuous

pilots found on restaurant grills. The grill burner is rated at 18,000

BTU/H R using natural gas (17,000

BTU/HR using propane).

Note: When used with pro- pane 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.

AUTOMATIC

REIGNITION

The electronic igniter auto-

matically 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.

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 awi re, astraig htened 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. When the flame has

wrapped around the burner, adjust the knob to the desired heat setting.

Section Four: USING THE COOKTOP

Disassembly/Assembly of 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.

• The grill must be assembled as shown. The drip tray heat shields must be in place,

and the burner must be properly positioned relative to the gas supply. Incorrect assembly of the grill may result in unsafe or hazardous conditions during operation.

• The grill radiant must be in place for proper operation of the grill.

• Do not leave the grill unattended while in

use.

Do not use charcoal briquettes or coals of any kind.

Follow the steps below to disassemble the components in the grill box.

Remove the grill grate, stainless steel radiant and burner from the grill box.

B. Remove the heat deflector from the slots on the

front panel of the grill box.

C. Remove the rectangular drip pan inside the grill

box as shown below.

Re-assembly

A. Replace the drip pan and heat deflector.

B. Insert the end of the burner into the slots at the

back of the grill box. Insert the tab on front of the burner into slot in the heat deflector.

C. The stainless steel radiant lies on two (2) studs

on each end of the grill can.

D. Place the grill grate, with raised food containment

rail oriented towards the grill box rear.

Exploded Views and Side View of Grill

Grill Grate

Steel

U-shaped i burner

Heat Deflector

Grill Box

Drip Pan

Burner placement in slots in back of grill

Section Four: USING THE COOKTOP

Using the Grill

COOKING ON THE GRILL

The burner should light within approximately 5 seconds.

Preheat grill 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, 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.

GRILLING Suggestions

4i, Trim any excess fat from the meat before cooking. Cut slits

in the remaining fat around the edges at 2" (51 mm) inter- vals.

4i, Brush on basting sauce toward the end of cooking.

4i, 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 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.

4i, 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.

4i, Do not leave the grill unattended while cooking.

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, radiant, heat deflector and compartment. Wipe the U-shaped burner with a damp cloth.

Handling Excessive Flare-Ups

4i, The intense heat needed for grilling may also cause flare-

ups due to grease dripping on the stainless steel radiant.

4i, If flare-ups occur, use a long handled spatula to move the

food to another area of the grill.

4i, Should flare-ups become excessive, remove the food from

the grill and turn off the burner.

4i, Excessive flames occur when cooking meat with extra fat,

i.e. 30% ground beef, untrimmed steaks, lamb chops, etc.

4i, Be cautious when turning meat over.

4i, It is important that grilling be supervised at all times.

Section Four: USING THE COOKTOP

Grill Cooking Recommendations

Food Weight or Control Total Suggested Special Instructions

Thickness Setting Cooking Time and Tips

MEATS

Beef

Hamburgers

Steaks

Rib, Club,

Tenderloin,

Porterhouse,

T-Bone, Sirloin

Rare

(140°F)

1/2 to 3/4 inch

(13 mmto 19 mm)

1" (25 mm) 1-1/2" (38 mm)

MED

HI HI

14 to 18 minutes

12 to 15 minutes

10 to 14 minutes 13 to 18 minutes

Grill, turning once when juices rise to the surface. Do not leave hamburgers

unattended since a flare up can occur quickly.

Remove excess fat from edge. Slash remaining fat

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

Lamb

Chops & Steaks

Pork

Medium (160°F)

Well-Done (170°F)

Rare

(140°F)

Medium (16°F)

Well-Done (170°F)

Chops

1" (25 mm) 1-1/2" (38 mm)

1" (25 mm)

1/2" (13 mm) 1" (25 mm)

MED to HI

MED MED

HI HI

MED to HI

MED

MED MED

14 to 22 minutes 18 to 27 minutes

22 to 32 minutes 27 to 37 minutes

12 to 15 minutes 14 to 18 minutes

15 to 20 minutes 18 to 25 minutes

20 to 30 minutes

20 to 40 minutes 35 to 60 minutes

Remove excess fat from edge. Slash remaining fat

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

Remove excess fat from edge. Slash remaining fat

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

Cook well done.

MED

45 to 60 minutesRibs

Grill, turning occasionally. During last few minutes brush with barbecue sauce,

turn several times.

Section Four: USING THE COOKTOP

Grill Cooking Recommendations

Food Weight or Control Total Suggested Special Instructions

Thickness Setting Cooking Time and Tips

MEATS

Pork

Ham Steaks (precooked)

1/2 inch

4 to 8 minutes

Remove excess fat from edge. Slash remaining fat at

2-inch (51 mm)intervals.

Grill, turning once.

Hot Dogs

POULTRY

Chicken

Broiler/Flyer

Halved or

Quartered

Breasts, bone-in

FISH AND

SEAFOOD

Steaks

Halibut,

Salmon, Swordfish

Whole

Catfish,

Rainbow

Trout

2 to 3 pounds

3/4 to 1 inch

8 to 16 ounces

MED

LO or MED

MED

MED to HI

5 to 10 minutes

1 to 1-1/2 hours

40 to 60 minutes

30 to 45 minutes

8 to 15 minutes

20 to 30 minutes

Slit skin. Grill, turning once.

Place skin side up. Grill,

turning 2 to 3 times.

Grill, turning once. Brush

with melted butter, margarine

or oil to keep moist. Grill, turning once. Brush

with melted butter,

margarine or oil to keep moist.

Section Four: USING THE COOKTOP

About the 12" and 24" Electric Griddle

(Available on some models)

DESCRIPTION

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

must be removed before turning the griddle on.

• The 12" electric griddle element is rated 120volts AC, 1,600 watts. The 24" electric griddle element

is rated 240 volts AC, 3,200 watts.

• The visible gaps between the griddle plate and cooktop sides allows for expansion

during heating.

CAUTION

The griddle element is hot after use. Allow sufficient time for griddle

components to cool before cleaning,

CONTROL KNOB

GRIDDLE (*SEE NOTE)

to check and adjust griddle for proper tilt of griddle plate. During installation, the installer is responsible

for leveling the product. The griddle plate should be washed with warm soapy

water then rinsed with clear water prior to use. The griddle may be used without any butter, margarine or oil. However, a very small amount may be used

to flavor foods. Any utensil may be used on the griddle surface.

Lift handle of tray(s),

slide back,

and remove.

: t

Griddle Grease Tray

Griddle Grease Tray(s)

• Push the tray(s) underthe front edge of the griddle overhang to catch grease or food residue.

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

Control Knob

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

500°R

• There are no fixed settings on the knob.

• Press and turn the knob counter-clockwise to the tempe ratu re setting.

*NOTE: The 24" griddle uses two control knobs, one knob for "GRIDDLE LEFT" and one knob for

"GRIDDLE RIGHT."

PREPARING THE GRIDDLE

The griddle must be tilted slightly forward for optimum

performance. See Installation Manual for procedure

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 lo to 12 minutes.

4. Add butter, margarine, oil orshortening for more flavor.

5. Add the food and cook.

6. Care should be taken that the surface is not gouged when utensils are used.

GRIDDLECOOKING RECOMMENDATIONS

FOOD SETTING

Eggs 300°F to 325°F (150°Cto 160°C) Bacon;BreakfastSausage350°F to 375°F (177°Cto 190°C)

ToastedSandwiches 325°F to 350°F (160°C to 177°C) BonelessChickenBreasts 350°F to 375°F (177°C to 190°C) BonelessPorkChops,1/2"thick350°F to 375°F (177°C to 190°C) Ham Slices,I/2" thick 350°F to 375°F (177°Cto 190°C)

Pancakes;FrenchToast 350°F to 375°F (177°Cto 190°C) Potatoes;Hash Browns 375°Fto 400°F (190°C to 205°C)

Section FIVE: USING THE COOKTOP

TIPS FOR BAKE

Preheating the oven

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

ber of racks in the oven.

Getting the

• Minimize

• Use a minute timer.

• Use the interior oven lights.

Choose the right size utensil; use the utensil recommended

in the recipe. Store the broiler pans outside the ovens. An extra pan without food, affects the

browning and cooking. The type of pan used affects the browning:

• For tender, golden brown crusts, use light non-stick/

anodized or shiny metal utensils.

• Forbrown crisp crusts, use dark non-stick/anodized or

dark, dull metal utensils or glass bakeware. These may

require lowering the bake temperature 25°F.

Bakeware Type

• Metal bakeware (with or without a non-stick finish), heat-proof glass, glass- ceramic, pottery, or other

utensils suitable for the oven. Suitable cookie sheets have a

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

the baking time. The 36" and 48" oven will hold

a full-sized commercial baking sheet (18" x 26").

Best Results

opening the door:

Bake

Rack Positions

-4

-3

-2

_ J

Large Electric Main Oven with Rack Level Positions

Bake Rack Positions

Rack level positions in the oven are numbered like an elevator. Number one

level is the lowest and number five level is at the top.

LARGE MAIN OVEN

One Rack Baking

• The Bake mode is best for baking on one rack with rack level #3 used for most baked items. If the item is tall, such as an angel food cake, rack

level #2 may be used. Pies are best baked on rack level #2 to make certain the bottom of the crust is done without over browning the top. When large

pieces of meat or poultry are roasted, such as a prime rib of beef or a turkey, rack level #2 is the preferred rack.

Two Rack Baking

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

also be used.

Three Rack Baking

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

SECONDARY OVEN (PD48 Models)

• Baking on rack #3 will result in the best product. When additional height is needed, rack #2 may be used. The use of rack #2 with pies will result in a crisp bottom crust without over baking the top.

• If two rack baking is desired in this small oven, use racks #2 and #5. For best results, stagger baking pans front to rear with the pan on rack #2 toward the rear and the pan on rack #5 toward the front.

• Placement

• Allow at least 1" of space between the pans and the oven walls so heat can circulate around each pan.

• Stagger baking utensils so that one is not directly above another. Allow 1-1/2" above and below each pan.

Section FIVE: USING THE COOKTOP

Convection

Cooking with Convection

There are many advantages to cooking with convection. In the convection system, a fan in the

back of the oven moves heated air

evenly around the oven. The

moving air provides even heat so

foods can be placed on any rack

level with consistent results. Multiple racks of foods can be

cooked or large quantities of foods can be cooked at the same time.

Foods will cook thoroughly without having to rotate pans.

Low shallow bake ware should be used with convection cooking. This

allows the heated air to circulate around the food. Pans with high

sides or pans that are covered are

not suitable for convection cooking because high sides or lids prohibit

the warm air from circulating around the food.

Your favorite pans and cookware can be used for convection cooking

provided they have low sides to

allow the heated air to circulate around the food. Any food cooked

uncovered will brown evenly and

form a nice crust. Foods in covered dishes (casseroles, pot roast) or

delicate custards do no benefit from convection cooking.

Convection Baking

Time can be saved by baking an entire batch of cookies at the same

time. The cookies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small

items such as cookies, check to see if they are done one to two

minutes before the recipe time. For larger baked items such as cakes, check five to six minutes

before the time indicated on the recipe.

Convection cooking of meat and poultry will result in foods that are brown and crispy on the outside and moist and juicy on the inside.

Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them so they will not be over baked. A

meat thermometer or an instant read thermometer will provide

more accurate results than the "minute per pound" method. The

larger the piece of meat or poultry, the more time you will save.

Converting Conventional Baking to Convection

Baking

To convert most recipes for baked

items (cookies, cakes, pies, etc.);

reduce the oven temperature by 25°F. For meats and poultry, the temperature should not be

reduced. The same temperature

recommended in recipes and

cooking charts for meats and

poultry should be used.

Section FIVE: USING THE COOKTOP

TIPS FOR CONVECTION BAKE

Preheating the Oven Preheat the oven before cooking any foods, including large pieces of meat or poultry. See your recipe for preheating recommendation.

Preheating time depends on the temperature setting and the num-

ber of racks in the oven.

High Altitude Baking When baking at high altitudes, in

either BAKE or CONVECTION BAKE, recipes and baking times

vary. For accurate information,

write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There

may be a cost for the bulletins. Specify the type of information

you want (example: cakes,

cookies, breads, etc.).

Condensation

It is normal for a certain amount of moisture to evaporate from the food during any cooking process.

The amount depends on the moisture content of the food. The

moisture will condense on any surface cooler than the inside of

the oven, such as the control panel.

Temperature Setting When using Convection Bake, reduce the temperature recom-

mended in the recipe by 25°F. When roasting meats, check

internal temperature prior to time recommended by recipe to prevent

over cooking. When roasting meats in convection, do not reduce

temperature setting.

Convection Bake

RACK POSITIONS Large Main Oven

One Rack Baking

• When baking on one rack, best results are obtained in the bake

mode (see Bake).

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

Two Rack Baking

• Racks #2 and #5 are most appropriate when using the

convection bake mode. Pans should not be staggered but the

baking pan on rack #2 should be placed directly under the one

on rack #5.

• This may be used for cakes, cookies, biscuits and other foods

for which two rack baking is desirable.

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

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

Three Rack Baking

• When several sheets of cookies are to be baked, bake them

on racks #1, #3,and #5. Place the baking sheets directly above each other on the respective racks to allow air to flow around the baking sheets.

Bakeware Type

• Aluminum bakeware gives the best browning results.

• Cookie sheets with only two sides give the best results. Aluminum commercial half-sheets or professional cooking utensils may be used.

Placement

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

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

CAUTION

• WHEN USING THE OVEN IN ANY MODE Never use aluminum foil to cover the oven racks or to line

the oven. It can damage the oven and cause a fire hazard if

heat is trapped under it. See Page 4.

Section FIVE: USING THE COOKTOP

Setting Bake

0 O O0O O

®®® @@®®®

BAKE/CONVECTION BAKE These cooking modes are for baking,

roasting or warming using one, two or three racks.

PD304 OVEN CONTROL KNOBS

OFF ON

CONV • BROIL 0BAKE G - • CONY OVEN LIGHT

BAKE • _• BROIl. OFF

e CLEAN

O VEN

O HEATING

_ CLEANING

NOTE: When the oven is turned on, the cooling blower will turn on automatically.

This is normal. When the oven is turned off, the cooling blower remains on until

the oven temperature cools to 325°F. The cooling blower will also operate during Broil and during the Self-Cleaning cycle.

If the blower is not running during

these modes, do not use the oven. Call

a qualified appliance technician to repair the unit.

/ Convection Bake

To Set the ELECTRIC Oven

1. Select BAKE or CONVECTION BAKE using the

Selector switch.

2. Set Temperature using the Oven Control Knob.

• If using CONVECTION BAKE, set the oven control knob 25 ° below temperature suggested in recipe. No

changes in temperature if roasting meats or poultry.

• The convection fan turns on six minutes after the oven is turned on, if CONVECTION BAKE is

selected.

• The OVEN and HEATING lights turn on.

• The temperature indicator will start to rotate toward

the temperature setting.

• The HEATING light cycles off and on. The oven is preheated when the HEATING light cycles off the

first time.

• Thetemperatureindicatorwill reflectthetemperature

setting.

• The needle of the temperature indicatorwill move to

the new selected temperature if the temperature setting is increased or decreased. The gauge is for

reference only.

• The OVEN ON light illuminates and remains on until

the OFF Selector switch is turned off or the oven

control knob is turned to the OFF position.

• As the oven cools down, the temperature indicator

will start to decline, reflecting the actual oven temperature.

SECONDARY OVEN CONTROL KNOBS (PD48 only)

WARM • G • BAKE

OFF

OVEN _ _

HEATING

OVEN LIGHT

OFF PROOF G G BROIL

To Set the Secondary Oven (PD48 only)

1. Select BAKE using Selector switch.

Set Temperature using the Oven Control Knob.

• The OVEN ON light turns on.

• The HEATING light turns on.

• The HEATING light cycles off and on. The oven is preheated when the HEATING light cycles off the

first time.

• The OVEN ON light remains on until the Selector switch is turned off.

Note: Temperature indicator is for the main oven only.

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