Thermador PD36 EN User Manual

Download

CARE AND USE MANUAL

F o r T h e r m a d o r P r o f e s s i o n a

l® D u a l F u e l R a n g e s

Models PD304 PD36 PD48

A SPECIAL MESSAGE T O OUR CUST OMERS

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 if we can help you. When you write, please include the model and serial number of your range.

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.

— Do not store or use gasoline or other flam-

mable vapors and liquids in the vicinity of this or any other appliance.

— WHAT TO DO IF YOU SMELL GAS

■ Do not try to light any appliance.

■ Do not touch any electrical switch.

■ Do not use any phone in your building.

■ Immediately call your gas supplier from a

neighbor’s phone. Follow the gas supplier’s instructions.

■ If you cannot reach your gas supplier, call the fire department.

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.

CE QUI FAIRE SI VOUS

SENTEZ LE GAZ

• Ne pas essayer d'allumer aucum appareil.

• Ne pas toucher aucum interrupteur électrique; ne pas utiliser aucun téléphone dans votre bàtiment.

• Appeler immediatement votre fournisseur de gaz du téléphone d'un voisin. Sulvre l'instruction du fournisseur de gaz.

— Installation and service must be performed

by a qualified installer, service agency or the gas suppler.

• Si vous ne pouvez pas contacter votre fournisseur, téléphone le service des incendies.

• L'installation et le service doivent étre exécutés par un installateur qualifié, une agence de service ou le fournisseur 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 – PD484GG.............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 Bake..............................................26

Setting Bake/Convectio Bake ..........................27

Other Uses of Bake ..........................................28

Setting the 12-inch oven..................................29

Baking Chart ....................................................30

Broil..................................................................31

Setting Broil and Convection Broil ..................32

Broiling and Roasting Recommendations........33

Section Six: Care and Maintenance

Self-Cleaning the Oven............................34 – 35

Range Cleaning Recommendations ........36 – 41

Section Seven: Before Calling For Service

Do-It-Yourself Maintenance .............................42

Before Calling For Service. ..............................43

Data Rating Plate .............................................43

Warranty...........................................................44

INTRODUCTION

The Thermador Professional® Ranges are free-standing units available in a number of configurations. All models feature a gas cooking surface with a professional size, 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.

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 millibars) 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, High Back 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 information.

electric convection, self-cleaning oven

CAUTION:

▲

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 PD364GD .............. Dual Fuel, 36" wide Range with Four

Gas Cooktop Burners, 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 PD486GD .............. Dual Fuel, 48" wide Range with Six

Gas Cooktop Burners, Griddle, large self-cleaning Electric Oven and one auxiliary oven.

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

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

Dual Fuel PD484GG .............. Dual Fuel, 48" wide Range with Four Gas

Cooktop Burners, Grill, Griddle, large self-cleaning Electric Oven and one auxiliary oven.

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

▲

GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

Safety Precautions

PLEASE READ CAREFULLY

Dual-Fuel Models:

PD304 120/240 volts, 60 Hz., 35 Amp electrical circuit required.

Dual-Fuel Models:

PD364GD, PD364GL, PD366 120/240 volts, 60 Hz., 40 Amp electrical circuit required.

Dual-Fuel Models:

PD486GD, PD486GL, PD484GG 120/240 volts, 60 Hz., 50 Amp electrical circuit required.

FOR PERSONAL SAFETY, THIS APPLIANCE MUST BE CONNECTED TO A PROPERLY GROUNDED AND POLARIZED ELECTRICAL POWER SUPPLY.

See Installation Instructions for electrical requirements and grounding 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.

CAUTION

Accessible parts may become hot when the grill is in use. Young children must be kept away.

CAUTION - ALL MODELS

IN CASE OF AN ELECTRICAL FAILURE

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.

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 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 use the 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

TESTED IN ACCORDANCE WITH:

• ANSI Z21.1 Current Issue for Household Gas Appliances

• UL858 Current Edition for Household Electric Ranges.

feature and cannot be lit manually.

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/NFPA54-current Issue and the National Electrical Code ANSI/NFPA/70-current issue.

SAVE THESE INSTRUCTIONS

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

▲

SAFETY PRA CTICES T O AV OID

PERSONAL INJURY

When properly cared for, your new Thermador PROFESSIONAL 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 and can increase the accident potential. When using kitchen appliances, basic safety precautions must be followed, including the following:

Read this Care and Use Manual carefully before using your new range to reduce the risk of fire, electric

shock, or injury to persons.

Insure proper installation and servicing. Follow the installation

instructions provided with this product. Have the range 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 range.

• If you smell gas:

• Do not try to light any appliance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

• Immediately call your gas supplier from a neighbor’s phone. Follow the gas supplier’s instruction.

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

• Installation and service must be performed by a qualified installer, service agency or the gas supplier.

Range

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. are allowed to use the appliance, they must be closely supervised.

CAUTION: Do not store items of interest to children above the range 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 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

If children

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 a

foil 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

TO REDUCE THE RISK OF TIPPING OF THE APPLI– ANCE, IT MUST BE SECURED BY A PROPERLY

INSTALLED ANTITIP DEVICE. VERIFY THAT THE ANTI-TIP DEVICE IS ENGAGED PER INSTALLATION INSTRUCTIONS. (NOTE: ANTI-TIP DEVICE IS REQUIRED ON ALL 30" AND 36" RANGES)

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

▲

WARNING: The appliance is for cooking. Based on safety

considerations, never use the oven or range to warm or heat a room. Also, such use can damage the range or oven parts.

When using the range: DO NOT

TOUCH THE BURNER GRATES OR THE IMMEDIATE SURROUNDING 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, heatproof 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 burns, ignition of flammable materials and unintentional spillovers, position handles of utensils inward so they do not extend over adjacent work areas, cooking areas, or the edge of the range top.

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 port. 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 range 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 range controls are turned off and the range is cool before using any type of aerosol cleaner on or around the range. The chemical that produces the spraying action could, in the presence of heat, ignite or cause metal parts to corrode.

When using the oven:

TOUCH THE HEATING ELEMENTS, THE INTERIOR SURFACES OF THE OVEN OR THE EXTERIOR AREA IMMEDIATELY SURROUNDING THE DOOR.

the heating elements may be hot. Interior oven surfaces become hot enough to cause burns. The heat deflector, which deflects heat away from the range 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 hot heating elements.

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.

Even though dark in color,

DO NOT

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.

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.

Service should only be done by authorized Technicans. Technicians

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

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 intentionally “flaming” liquor or other spirits on the cooktop, follow hood manufacturer’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 PD PD PD PD PD

304 364 GD 364 GL 366 484 GG 486 GD 486 GL

Oven Racks Large Oven 3 3 3 3 3 3 3 Oven Racks 12-inch Oven 2 2 2 Two-Piece Broil Pan 1 1 1 1 2‡ 2‡ 2‡

Star Burner Caps 4 4 4 6 4 6 6 Burner Grates 2 2 2 3 2 3 3 Control Knobs 5 6 6 7 8 9 9 Cast Iron Grill Grate 1 1 1 Stainless Steel Radiant 1 1 1 Coated Titanium-Surface Griddle Product Registration Card 1 1 1 1 1 1 1 Backguard 1 * * * * * * Installation Instructions 1 1 1 1 1 1 1

111

Use and Care Manual 1 1 1 1 1 1 1

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

SECTION TWO: BEFORE YOU BEGIN

Before Using Your Range for the First Time

Remove all packaging materials and temporary labels from oven and cooktop.

1. Check that you have the items listed on Page 6.

2. 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. Enter this information on the Product Registration Card included with this product then mail it to the indicated address.

3. 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.

4. Position the racks correctly in the oven.

The correct rack position depends on the recipe and the cooking mode. The rack positions are num-

bered 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.

3 2

Large Electric Main Oven Rack Positions

CAUTION

Aluminum foil should never be used to cover the oven racks or to line the oven.

Insert the racks as follows:

a. 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.

b. 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.

5. Ensure that the burner caps are seated correctly on the burner bases of the cooktop. Turn on each burner to check for proper flame color. See Page 14 for details.

BEFORE BAKING OR BROILING, the oven and broiler should be turned on to burn off the manufacturing oils. Turn the oven on to 450°F (230°C) for 20 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 PD484GG - Shown Has a grill, a griddle and four burners, two ExtraLow® and two standard. Model PD486GD – Has a griddle and six burners, two ExtraLow® and four standard. Model PD486GL – Has a grill and six burners, two ExtraLow® and four standard.

Key for PD484GG Models

1. 22" High Shelf Backguard, 12" Low Back, or Island Trim (Backguard ordered separately)

2. Burner Grates & Burners

3. Grill

4. 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. Oven Light Switch

10. Oven Door

12. Viewing Window

13. 12-inch Oven (2 racks included)

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

14. Range Feet (4)

▲

To provide proper ventilation, do NOT remove range feet.

Electric Oven Interior

15. Oven Interior Lights

16. Broil Element

17. Oven Thermostat

18. Rack Guides

19. Oven Rack (3 included)

20. Bake Element (hidden)

21. Convection Fan Cover

WARNING:

SECTION THREE: DESCRIPTION

Dual-Fuel Model PD366 - Shown

Model PD364GD – 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

1. 22" High Shelf Backguard, 12" Low Back, or 4" Island Trim (Backguard ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow

4. Control Knobs, Standard Burners (4)

5. Oven Controls, Temperature Indicator

6. Oven Light Switch

7. Oven Door

8. Viewing Window

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

10. Range Feet (4)

Burners (2)

▲

To provide proper ventilation, do NOT remove range feet.

Electric Oven Interior,

Please see Page 8

WARNING:

SECTION THREE: DESCRIPTION

Model and Parts Identification

Dual-Fuel Model PD304 - Shown

Key for PD304 Models

1. 9" Low Back or High Shelf (Island Trim, ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow

4. Control Knobs, Standard Burners (2)

5. Oven Controls, Temperature Indicator

6. Oven Light Switch

7. Oven Door

8. Viewing Window

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

10. Range Feet (4)

▲

To provide proper ventilation, do NOT remove range feet.

WARNING:

Burners (2)

Electric Oven Interior,

Please see Page 8

SECTION THREE: KNOB IDENTIFICATION

Guide to Knob Identif ication 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. 12-Inch Oven Knob

OFF 150 200 250 300

350 400 450 500 Broil

PD304BS

PD366BS

PD364GDBS

PD364GLBS

PD30 MODEL

6 2

PD36 MODELS

6. Main Oven Knob

OFF 150 200 250 300

350 400 450 500 Broil Clean

PD484GGBS

PD484GDBS

PD484GLBS

PD48 MODELS

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. The burners are sealed to the stainless steel top frame to prevent liquid spills from accumulating below the top surface, making it easier to clean. On all models, the two left burners have the exclusive ExtraLow‚ feature; the remaining burners are standard. Each burner has its own control knob.

CONTROL KNOBS

The control knobs for two sealed gas burners, one in front and one in the rear, are located directly in front of and below the pair of burners on the control panel.

Setting Indicator

Knob

Bezel

Standard Burner

Control Knob

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

BTU Output for Standard Burners

• HI is equivalent to 15,000 BTU / HR.

• LO is equivalent to 2,100 BTU

BTU Output for ExtraLow

HR.

Burners

• HI is equivalent to 15,000 BTU / HR.

• LO is equivalent to 3,000 BTU / HR.

• XLO is equivalent to 370 BTU / HR.

ExtraLow

Burners

The controls for the two left burners, front and rear, have flame settings even lower than the standard LO settings.

Setting Indicator

ExtraLow

Range

OPERATION OF THE BURNERS

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

• The igniter for the selected sealed burner clicks and sparks.

• After flame ignition, the igniters stop clicking.

• Rotate the knob to any flame setting between HI and LO.

• The Blue Burner Signal Light, between the burners, will light when adjacent burners are lit. They will remain on until the burner is turned off.

ExtraLow® 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 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.

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.

• T o 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 for a homemade spaghetti sauce or beans.

• When lowering the flame setting, adjust it in small steps.

• If the setting is too low to hold a simmer, bring the food back to a boil before re-setting to a higher heat.

• It is normal not to see simmer bubbles immediately after the food has been stirred.

• There may be bubbling when the flame cycles ON and no bubbles when the flame is OFF . Even when the flame is OFF, there will be steam and a slight quiver on the liquid’s surface.

ELECTRONIC

SINGLE POINT

IGNITION

Brass Burner Base

Burner Cap

Star® Burner

Components

Each burner has its own electronic igniter that sparks when the burner is turned on. 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

Ports

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.

burners when the igniters are sparking.

Do not touch the

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.

• 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 and 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 lighted manually.

FLAME HEIGHT

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

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

• Use a low or medium flame for pan materials that conduct the heat slowly, such as porcelain coated steel or glass-ceramic.

FLAME DESCRIPTION

Dark Blue

Secondary Cone

Light Blue

Primary Cone

Flame Color

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

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

primary cone are

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

SECTION FOUR: USING THE COOKTOP

Cookw are Recommendations

▲

➤ 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.

CAUTION:

(51 mm)

➤ Never let a pan boil dry. This can

damage your pan and the cooking surface.

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

• Aluminum and copper are pan materials that conduct the heat quickly and evenly . These metals are sometimes attached to the base or in the core between stainless steel.

BALANCED PAN

• 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.

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 is generally the smallest recommended.

FLAT BASE PAN

• A heavy , flat base is mor e 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.

-1/2" (140 mm) base size

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:

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

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

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

• Once the contents hav e r eached a boil on HI, use the lowest flame possible to maintain the boil or pressur e.

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

ROUND-BOTTOM WOK

IN SUPPORT RING

• Woks – Either flat based or round bottom woks

with the accessory ring can be used on models without a built-in wok burner . Round bottom woks must be used with a support ring. The porcelaincoated cast iron wok support ring must be purchased separately. Contact your Thermador dealer.

• 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).

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).

COOKING CHART

SUGGESTIONS FOR USING THE CHART

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.

SECTION FOUR: USING THE COOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

Standard Burners ExtraLow® Burners

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

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

package directions

Pudding Med. Lo – bring milk Lo Med. Lo – to cook

to a boil

EGGS Med. HI –

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

eggs, cover or 15 to 20 minutes for

Fried, Scrambled Med. – Lo to Med. Lo XLO– to hold for a

melt butter, add eggs finish cooking short period*

Poached HI – bring water to Med. to Med. HI Same as Standard

the boiling point, - finish cooking add eggs

MEAT, FISH, POULTRY HI – until meat starts Med. Lo to Med. Same as Standard

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

Pot Roast, Stew Meat brown on Med. Hi to simmer until tender

HI, add liquid, cover

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

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

brown on Med. cooking

Deep Frying: Shrimp HI – heat oil Med. Hi – to Same as Standard

Pan Frying: Lamb Chops, T

hin Steaks, Hamburgers,

Link Sausage Poaching: Chicken, HI – cover, bring Use XLO 4 to 3 – to finish cooking

whole or pieces, Fish liquids to a boil

HI – preheat skillet Med. Hi to HI – 4 to 3 – to hold, covered

cover, bring

according to package directions

XLO – to hold*

Use XLO XLO– cook 3 to 4

hard cooked

maintain temperature

brown meat 4 to 3 – t

o hold, uncovered

SECTION FOUR: USING THE COOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

Standard Burners ExtraLow® Burner

Simmering: Stewed HI – cover, 4 to 1 – simmer slowly Chicken, Corned Beef, bring liquid Tongue, etc. to a boil

PASTAS HI – bring water to a Med. HI to HI – to Same as for Standard Burners

Macaroni, Noodles, boil, add pasta Spaghetti

POPCORN (use a heavy, HI – cover, heat until Med. HI to HI – Same as for Standard Burners

flat bottom pan) kernels start to pop finish popping

PRESSURE COOKER Med. HI to HI – build Med. Lo to Med. – Same as for Standard Burners

Meat up pressure maintain pressure Vegetables HI – build up pressure Med. Lo to Med. – Same as for Standard Burners

RICE HI – cover, bring 4 to 2 – cook according

water to a boil, add to package directions rice, cover XLO – to hold, cover

maintain a rolling boil

maintain pressure

SAUCES Med. Hi to HI – cook 2 to XLO – simmer

Tomato Base meat/vegetables, (2 to 3 to thicken sauce,

follow recipe uncovered).

White, Cream, Bernaise Med. Lo – melt fat, LO to Med. Lo – XLO – to hold, cover*

follow recipe finish cooking

Hollandaise XLO to Lo XLO XLO – 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

to a boil or until tender

Frozen HI – cover, bring Med. Lo to Med. –

water and vegetables cook according to to a boil package directions

Deep Frying HI – heat oil Med. to Med. HI –

In Pouch HI– cover, bring LO to Med. Lo –

water and vegetables cook according to to a boil package directions

Saute HI– heat oil or melt Med. Lo to Med. –

butter, add vegetables cook to desired

cook 10 to 30 minutes,

Same as for Standard Burners

Same as for Standard Burners maintain frying temperature

Same as for Standard Burners

Same as for Standard Burners doneness

Stir Fry HI – heat oil, add Med. Hi to HI –

vegetables finish cooking

* We recommend that these foods be stirred occasionally.

Same as for Standard Burners

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 instructions furnished with the hood and local building code requirements. Refer to ventilation requirements in the Installation Instructions for additional information.

is recommended. The hood must be installed according to installation

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 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 Professional 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/HR.

AUTOMATIC REIGNITION

The electronic igniter automatically sparks the burner to light. DO NOT TOUCH any burner while the igniters are sparking.

BURNER EFFICIENCY AND FLAME CHARACTERISTICS

The burner flame should be blue in color and stable with no yellow tips, excessive noise or lifting. It should burn completely along both sides of the burner tube.

An improper gas-air mixture may cause either a yellow tipped flame or burner flutter. Have the flame adjusted by a technician. Foreign particles in the gas line may cause an orange flame during initial use. This will disappear with use.

GRILL

Control Knob

CONTROL KNOB

The burner control has an infinite number of heat settings, and there are no fixed positions on the control knob between HI and LO. To turn the burner on, press the control knob and rotate it counterclockwise to the LITE position. Adjust the knob to the desired heat setting.

NOTE: When used with propane gas, a slight pop or flash may occur at the burner ports a few seconds after the burner has been turned off. This usually occurs after the burner has been on awhile. This is normal.

If the flame is uneven, flutters, makes excessive noise or lifts, check to see if the BURNER ports are clogged. If the ports are clogged, use a wire, a straightened paper clip or needle to clear the ports. If the condition persists, contact a service agency for adjustment.

SECTION 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.

A. Remove the grill grate, stainless steel radiant and

burner from the grill box.

B. Remove the heat deflector from the slots on the

front panel of the grill box.

C. Remove the rectangular drip pan inside the grill

box as shown below. Re-assembly A. Replace the drip pan and heat deflector. B. Insert the end of the burner into the slots at the

back of the grill box. Insert the tab on front of

the burner into slot in the heat deflector. C. The stainless steel radiant lies on two (2) studs

on each end of the grill can. D. Place the grill grate, with raised food contain-

ment rail oriented towards the grill box rear.

Exploded Views and Side View of Grill

Grill Grate

Stainless Steel Radiant

U-shaped burner

Heat Deflector

Grill Box

Drip Pan

Burner Placement in slots in back of grill

SECTION FOUR: USING THE COOKTOP

COOKING ON THE GRILL

Using the Grill

• The burner should light within approximately 5 seconds.

• Preheat grill for 10 to 15 minutes minimum. sears the food, sealing in the juices. The longer the preheat, the faster the meat browns and the darker the grill marks.

• Grilling requires high heat for searing and proper browning. Most foods are cooked at the higher heat settings for most of the cooking time. However, when grilling large pieces of meat or poultry, it may be necessary to turn the heat to a lower setting after the initial browning. This cooks the food through without burning the outside.

• Foods cooked for a long time or basted with a sugary marinade many need a lower heat setting near the end of the cooking time.

• After grilling and the food has been removed, turn the knob to HI and burn off any excess grease which has accumulated on the stainless steel radiant.

• Use a brass wire brush, dipped in hot water, to loosen food particles from the grate.

• When the grill has cooled, clean the drip tray , radiant, heat deflector and compartment. Wipe the U-shaped burner with a damp cloth.

The hot grill

GRILLING SUGGESTIONS

◆ T rim any excess fat from the meat befor e cooking. Cut slits in the remaining fat around the edges at 2" (51 mm) intervals.

◆ Brush on basting sauce toward the end of cooking.

◆ Use a spatula or tongs instead of a fork to turn the meat.

fork punctures the meat and lets the juices run out.

◆ Add seasoning or salt after grilling.

◆ The grill grate has side and rear rails designed to make

foods easier to turn with a spatula.

◆ After the juices begin to bubble to the surface, turn the meat only once. This helps keep the juices in the meat.

◆ Some pieces of meat and poultry cook faster than others. Move those pieces to the cooler area of the grill until the rest have finished.

◆ The doneness of meat is affected by the thickness of the cut. Chefs say it is impossible to have a rare doneness with a thin cut.

◆ Do not leave the grill unattended while cooking.

HANDLING EXCESSIVE FLARE-UPS

◆ The intense heat needed for grilling may also cause flareups 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.

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 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 can 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)

Chart continued, please see next page

SECTION FOUR: USING THE COOKTOP

Grill Cooking Recommendations

Food Weight or Control Total Suggested Special Instructions

Thickness Setting Cooking Time and Tips

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.

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, bone-in 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 Swordfish or oil to keep moist.

Whole Grill, turning once. Brush

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

with melted butter, margarine

SECTION FOUR: USING THE COOKTOP

About the 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.

The griddle has an aluminized steel tube burner that is lit by a spark igniter . The griddle should light within 4 clicks of the igniter. This eliminates the need for a continuous burning pilot light.

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 burner is rated at 15,000 BTU / HR.

CONTROL KNOB

GRIDDLE

margarine or oil. However , a very small amount may be used to flavor foods.

Any utensil may be used on the griddle surface.

Slide back and lift

➟

Griddle Grease Tray

GRIDDLE GREASE TRAY

• Push the tray under the front edge of the griddle overhang to catch grease or food residue.

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

Control Knob

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

• There are no fixed settings on the knob.

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

PREPARING THE GRIDDLE

The griddle must be level or tilted slightly forward for optimum performance. 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,

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 7 to 10 minutes.

4. Add butter, margarine, oil or shortening for more flavor.

5. Add the food and cook.

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

GRIDDLE COOKING RECOMMENDATIONS

FOOD SETTING

Bacon, Ham, Pork Chops 350ºF to 375ºF (177ºC to 190ºC) Eggs 300ºF to 325ºF (150º C to 160ºC) Pancakes, French Toast 350ºF to 375ºF (177ºC to 191ºC) Potatoes, Hash Brown 400ºF to 425ºF (205ºC to 219ºC) Sandwiches, Sausage 350ºF to 375ºF (177ºC to 191ºC)

SECTION FIVE: USING THE COOKTOP

Bak e

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 number of racks in the oven.

GETTING THE BEST RESULTS

▲ Minimize opening the door:

• 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.

• For brown 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, glassceramic, 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"large oven

will hold a full commercial baking sheet (18" x 26").

RACK POSITIONS

5 4

2 1

Large Electric Main Oven

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.

Three Rack Baking

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

12 INCH 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 inches above and below each pan.

SECTION FIVE: USING THE COOKTOP

Con v ection Bake

TIPS FOR CONVECTION BAKE

PREHEATING THE OVEN

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

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.

• Racks #2 and #5 are most appropriate when using the convection bake mode. Pans should not be staggered but the baking pan on rack #5 should be placed on rack #2 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 on top of 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 should have low sides; use aluminum commercial half-sheets or professional cooking utensils.

TEMPERATURE SETTING

When using Convection Bake, reduce the temperature recommended in the recipe by 25º F. When roasting meats, check internal temperature prior to time recommended by recipe to prevent over cooking.

CAUTION

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.

■ 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 Bak e / Con v ection Bake

BAKE/CONVECTION BAKE

These cooking modes are for baking, roasting or warming using one, two or three racks.

PD304 OVEN CONTROL KNOBS

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 325º. 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.

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 25º below temperature suggested in recipe.

▲ 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.

▲ The temperature indicator will reflect the

temperature setting.

▲ The needle of the temperature indicator will move

to the 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.

12-INCH OVEN CONTROL KNOBS (PD48 ONLY)

TO SET THE 12-INCH OVEN

1. Select BAKE using Selector switch.

2. 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.

(PD48 ONLY)

SECTION FIVE: USING THE COOKTOP

Other Uses of Bak e

SLOW COOKING AND LOW TEMPERATURE USES OF THE OVEN

In addition to providing perfect temperatures for baking and roasting, the oven can be used at low oven temperatures to keep hot, cooked foods at serving temperature, to dehydrate food and to warm plates.

Hot cooked foods can be kept at serving temperatures. Set the oven to bake and use the temperature suggested on the chart. For best results, preheat the oven to the desired temperature.

Foods that need to be kept moist must be covered with a lid or aluminum foil.

The United States Department of Agriculture advises: DO NOT hold foods at temperatures between 40˚F to 140˚F more than 2 hours. Cooking raw foods below 275º F is not recommended.

Suggested Temperature Chart to Keep Food Hot

FOOD OVEN TEMPERATURE ˚F

Beef

Rare....................................................................................... 150˚F

Medium .................................................................. 150˚ - 175˚F

Well done .............................................................. 175˚ - 200˚F

Bacon ................................................................................ 200˚ - 225˚F

Biscuits and Muffins (covered) .......................................175˚ - 200˚F

Casserole (covered) .........................................................175˚ - 200˚F

Fish and Seafood................................................................175˚ - 200˚F

French Fried Foods...........................................................200˚ - 225˚F

Gravy or Cream Sauces (covered) ........................................... 175˚F

Lamb and Veal Roasts ......................................................175˚ - 200˚F

Pancakes and Waffles (covered)....................................200˚ - 225˚F

Potatoes

Baked...................................................................................... 200˚F

Mashed (covered)................................................................ 175˚F

Pies and Pastries ............................................................................ 175˚F

Pizza (covered)............................................................................... 225˚F

Pork .....................................................................................175˚ - 200˚F

Poultry (covered) ..............................................................175˚ - 200˚F

Vegetables (covered).................................................................... 175˚F

FOOD SAFETY

OVEN CONTROL KNOBS

12" ELECTRIC OVEN

LARGE ELECTRIC MAIN OVEN

SECTION FIVE: USING THE COOKTOP

Setting the 12-Inch Oven to Warm

12-INCH OVEN (ONLY ON PD48)

This feature maintains the warm environment needed for keeping cooked foods hot.

TO SET THE 12-INCH ELECTRIC OVEN FOR WARMING

1. To Preheat the oven turn the selector switch to warm about 10 minutes before use. Do not turn on the Oven Control Knob.

2. Place the temperature for keeping the food warm will be maintained until the Selector Switch is turned off.

3. Do not open the oven door unnecessarily. Opening the door will reduce the temperature of the oven.

hot food in small oven. Close door.The ideal

CAUTION

Do not use the Warming Oven for cooking food. The warming oven temperature is not hot enough to cook foods at safe temperatures.

FOOD SAFETY CONCERN

FOOD POISONING POSSIBLE

Setting the 12-Inch Oven to Pr oof

OVEN CONTROL KNOBS

12-INCH OVEN (ONLY ON PD48)

The proof feature maintains the warm, non-drafty environment needed for proofing yeast leavened products.

TO SET THE 12-INCH ELECTRIC OVEN FOR PROOFING

1. Place dough in dish in the small oven. Close the door.

2. Select PROOF using Selector Switch. Do Control Knob.

▲ The ideal temperature for proofing will be maintained until

the Selector Switch is turned off.

▲ The OVEN ON light and the oven interior lights turn on. ▲ The HEATING light will

3. Set a minute timer for the minimum proof time. ▲ Do not open the oven door unnecessarily. Opening the

door will lower the temperature of the air in the oven and lengthen the proofing time.

not turn on in the proofing mode.

not turn on Oven

OVEN CONTROL KNOBS

Proofing time may be decreased when using the large oven at the same time you are proofing. Check bread product early to avoid over-proofing. If you are using the large oven for extended periods of time we recommend, for optimum results, that you complete the proofing before using the large oven.

SECTION FIVE: USING THE COOKTOP

Baking Recommendations

Control Total Special

Pan Temperature Suggested Instructions

Food Size Setting Cooking Time and Tips

Cookies 12"x15" 375° 8 to 12 minutes Follow recipe

Cookie Sheet instructions

Layer Cakes 8" or 9" Round 350° 25 to 35 minutes Follow recipe

instructions

Sheet Cakes 9"x13" Pan 350° 30 to 40 minutes Follow recipe

instructions

Bundt™ Cakes 12 Cup 325° 60 to 75 minutes Follow recipe

instructions

Brownies 9"x9" Pan 325° 20 to 25 minutes Follow recipe or Bar Cookies instructions

Biscuits 12"x15" 425° or 10 to 15 minutes Follow recipe or

Cookie Sheet Package package directions

Directions

Quick Bread 8"x4" Loaf Pan 350° 55 to 70 minutes Follow recipe or

package directions

Muffins 12 cup 425° 14 to 19 minutes Follow recipe or

Muffin Pan package directions

Fruit Pies 9" Diameter 425° 35 to 45 minutes Follow recipe

instructions

Fruit Cobblers 9"x9" Pan 400° 25 to 30 minutes Follow recipe

instructions

Yeast Bread, 8"x4" Loaf Pan 425° 25 to 30 minutes Follow recipe Loaves instructions

Dinner Rolls 9"x13" Pan 400° 12 to 18 minutes Follow recipe

instructions

Cinnamon Rolls 9”x13” Pan 375° 25-30 minutes Follow recipe

instructions

Yeast Coffee 12”x15” 400° 20-30 minutes Follow recipe Cake Cookie Sheet instructions

SECTION FIVE: USING THE COOKTOP

Broil/Convection Broil

BROIL

TIPS FOR BROIL PREHEATING THE BROILER

It is recommended that you preheat the broil element before starting to cook. Preheat until the temperature indicator reaches broil.

GETTING THE BEST RESULTS

▲ Be sure to defrost food before

broiling.

▲ Preheat the broil pan. ▲ Leave the door closed during

broiling.

RACK POSITIONS

Before turning on the oven, place the rack and broil pan in the desired position. After preheating the, center the broil pan directly under the broil element.

Electric Oven

#5 Use this rack position when broiling beef steaks, ground meat

patties, ham steak and lamb chops 1 inch or less in thickness. Also, use when top browning foods.

#4 Use this rack position when broiling meat 1-1/8 inches or more in

thickness, fish, poultry, pork chops, ham steaks 1 inch or more in thickness.

#3 Use this rack when broiling chicken halves.

UTENSILS

▲ The chrome and porcelain enamel two-piece broil pan and grid is

included with the range. DO NOT cover the slotted grid (top) with aluminum foil.

▲ Use metal or glass-ceramic bakeware when top browning casseroles,

main dishes, or bread.

▲ Steaks should be at least 1"

thick if rare meat is desired.

▲ Turn foods over only once,

after half the total cooking time. It is not necessary to turn very thin foods (ham slices, fillets of fish, etc.). Liver slices must be turned over regardless of thickness.

▲ Use a minute timer. Set it for

the minimum time to check the food.

▲ Convection broil is preferred

with 2-inch thick chops and steaks.

▲ Convection broil is best for

broiling chicken halves.

▲ DO NOT use heat-proof glass or pottery. This type of glassware

cannot withstand the intense heat of the broil element.

▲ The two-piece aluminum broiler pan is designed to be used in the

12-inch Oven in the PD48 Ranges.

BROILING USING A REGULAR MEAT THERMOMETER

For accurately determining the degree of doneness for a thick steak or chop (at least 1-1/2 inches thick), use a regular meat thermometer. Insert the point of the thermometer into the side of the meat to the center of the steak or chop.

For rare steaks, cook the first side to 90˚F. For medium or well done steaks, cook the first side to 100˚F. Turn and cook the second side to desired internal temperature.

Small Electric Oven (Models PD48)

Foods may be broiled on racks #3, 4 or 5 depending upon the type and thickness of the food. Rack #5 may be used for top browning of foods.

NOTE:

It is impossible to use the oven and the broiler simultaneously. When one is on, the other one cannot be turned on.

SECTION FIVE: USING THE COOKTOP

Setting Broil or Convection Broil f or Electric Oven

BROIL - Electric Oven

Only the upper electric element heats in the BROIL mode.

To Set the Oven to Broil or Convection Broil

1. Place oven rack in desired position.

2. Set Selector Switch to Broil.

3. Set Oven Control Knob to BROIL setting.

4. The temperature indicator will rotate to broil after five minutes.

5. Place food in oven at desired rack position as referenced on Page 33.

6. KEEP DOOR CLOSED throughout broil cycle.

▲ Your Professional

broil pan. The slotted grid allows drippings to flow into the lower pan, away from the intense heat of the broil burners, minimizing spattering and smoking.

Range comes with a large two-piece

NOTE: Successful broiling requires constant exposure to high, intense heat .

▲ The PD48 Models have a small two-piece aluminum broiler

pan. It is to be used in the small auxiliary oven.

Oven Heating Light

This light turns on when the oven heats and cycles off when the set temperature has been r eached. The cycling continues as long as a BROIL mode is set.

Cooling Blower

The cooling blower turns on as soon as the broiler turns on and remains on until the broiler is turned off and the temperature inside the oven drops to 325º.

SECTION FIVE: USING THE COOKTOP

Broiling and Roasting Recommendations

All meats are placed on the broiler pan included with the range.

Food Item Rack Oven Control Approximate Special

Number Mode Temperature Cooking Instructions

Setting Time and Tips

Beef

Ground Patties

T-Bone Steak, 1-1/2" 5 Broil Broil 20 to 25 min Time depends on T-Bone Steak, 2" 5

Flank Steak 5 Broil Broil 12 to 20 min Rare to Medium

Eye of Round 3 Conv 325° 20 to 25 min/lb Small roasts take Roast Bake more minutes per

Beef 5 Broil Broil 15 to 20 min Broil until no

, 1/2" thick pink in center

Conv. Broil

Broil 20 to 25 min rareness of steak

rare is best

pound

Pork

Loin Roast 5 Conv 325° 20 to 25 min/lb Cook until juices

Bake are clear

Poultry

Boneless, Skinless 4 Broil Broil 20 to 25 min Cook until juices Chicken Breasts are clear

Chicken Thighs 4 Broil Broil 25 to 35 min Cook until juices

are clear

Half Chickens 3 Broil or Broil 30 to 45 min Turn with tongs

Conv Broil

Roast Chicken 3 Conv 350° min 75 to 90 min Roast with breast

Bake side down to keep

breast moist.

Turkey 2 Conv 325° min 20 to 25 min/lb Roast Unstuffed

Bake

SECTION SIX: CARE AND MAINTENANCE

Self-Cleaning the Oven

LARGE ELECTRIC MAIN OVEN

The self-cleaning mode of your new range features pyrolytic self-cleaning. When set to the CLEAN mode, the oven reaches a high temperature, approximately 830º, that burns off the food soil.

When the oven is set for CLEAN, only the cooktop burners may be used. The 12-inch oven (Model PD48 only), the griddle and/or the grill used.

It is common to see smoke and/or flames during the CLEAN cycle, depending on the content and

amount of soil remaining in the oven. If a flame persists, turn off the oven and allow it to cool before opening the door to wipe up the excessive food soil.

At the end of the CLEAN cycle, some gray ash or burned residue may remain inside the oven. This is a mineral deposit that does not burn or melt. The amount of ash depends on how heavily soiled the oven was before it was cleaned. It is easily removed, when the oven is cold, using a damp paper towel, sponge, or cloth.

Wipe off any smoke residue that remains on the front frame with Formula 409 remains, use a mild liquid cleanser. The amount of

or Fantastik®. If stain

cannot be

smoke stain is directly related to the amount of food soil left in the oven at the time of self-cleaning. Clean the oven often.

If another clean cycle is initiated at the end of a clean cycle and the temperature or the oven is still above 500º, the clean message in the LED will start blinking to indicate the range has not completely cooled down after the first cycle. The oven cannot be used until the oven temperature drops below 500º and the door is unlocked.

LOCK

When the CLEAN cycle starts, the LOCK light turns on, and the automatic door lock cycle begins. The temperature gauge begins to move to CLEAN five minutes after the clean mode is initiated. Check the door when the LOCK light comes on to confirm that it is locked. You can stop the clean cycle by selecting the OFF position. The lock light will turn off only after the oven has cooled below 500˚F, and the automatic door lock has completed its cycle to the open position.

Make certain that the oven door is locked at the beginning of the self-cleaning cycle.

BEFORE SELF CLEANING THE OVEN

✓ Remove all utensils. ✓ Remove Racks.

✓ Clean the oven front

frame and outer door edges. Wipe up large spillovers and grease.

Wipe out puddles of grease and any loose soil that can be easily removed.

Remove any soil that is outside the door seal area. This appliance is designed to clean the oven interior and that portion of the door that is inside the oven. The outer edges of the door and the oven cavity are not in the cleaning zone. Wipe this area clean

BEFORE SETTING THE OVEN TO SELF-CLEAN.

✓ Be sure the light bulbs

and glass covers are in place.

✓ Turn on the ventilator

hood above the range and leave it on until after the oven has completed the self-clean cycle.

NOTE:

Cleaning cycle, remove small animals and birds from the kitchen and surrounding areas. Open a nearby window for additional ventilation.

For the first Self-

SECTION SIX: CARE AND MAINTENANCE

Self-Cleaning the Oven

To Set Self-Clean for the Large Main Self-Cleaning Oven

1. Select CLEAN using the Selector switch.

2. Set Oven Control Knob to CLEAN.

▲ Cooling Blower turns on. ▲ OVEN ON light and HEATING light turn on. ▲ LOCK light turns on. ▲ Temperature Indicator rotates to clean after five minutes. ▲ The door closing process takes approximately 60 seconds

to complete, at which time the door becomes locked.

Check to make certain the door is locked.

AT THE END OF THE CLEAN CYCLE

The Clean cycle takes 4 to 5 hours to complete. The blower and the OVEN ON light and the CLEAN light turn off when the cycle is finished. Do not turn the selector switch or the oven control knob to the OFF position until the LOCK light goes off.

1. Select OFF using the Selector Switch. ▲ The door latch will open automatically when the oven is

below 500˚F and the automatic Door lock completes its 60 second cycle to the OPEN position.

▲ The cooling blower turns off when the oven temperature

drops to below 325º.

PD304 OVEN CONTROL KNOBS

CAUTION

The interior of the oven will still be at baking temperatures when the LOCK light turns off and the oven door can be opened.

2. Turn Oven Control Knob to OFF position.

CLEANING HINTS

1. The porcelain enamel finish is acid resistant, but not acid proof. Acidic foods, such as citrus juices, tomatoes, rhubarb, vinegar, alcohol or milk, should be wiped up and not allowed to bake onto the porcelain during the next use.

2. Remove the oven racks. See Racks, on Range Cleaning Chart, Page 41.

3. The heating elements in the oven do not require cleaning; the elements burn themselves clean when the oven is in use. Both elements are permanently connected. It is not necessary to clean the broiler shield above the broil element.

4. The 12-inch oven (PD48 range only) does not have have the SelfClean feature. Use caution when cleaning the12-inch oven.

sudsy water; rinse and dry thoroughly.

Use hot

SECTION SIX: CARE AND MAINTENANCE

Range Cleaning

BRAND NAMES

The use of brand names is

WHEN CLEANING THIS RANGE:

1. Use the mildest cleaning procedure that will do the job efficiently and effectively. Some cleaners of the same type are harsher than others. Try on a small area first.

2. Always rub metal finishes in the direction of the polish lines for maximum effectiveness and to avoid marring the surface.

3. Use only clean soft cloths, sponges, paper towels, fibrous brushes, plastic, non-metal or steel wool soap pads for cleaning and scouring, as recommended on the chart.

4. Any part of this appliance can be cleaned with hot sudsy water. When rinsing is required, rinse thoroughly.

5. Always wipe dry immediately to avoid water marks.

CAUTION

Avoid cleaning any part of

the range while it's hot.

COOKTOP CLEANING RECOMMENDATIONS

Cooktop Part / Material Suggested Cleaners Important Reminders

Brass Burner Base and Cast Iron Cap

• Hot sudsy water; rinse and dry

Burner Base

thoroughly .

• Mild Abrasive Cleansers: Bon

Ami

, Cameo® Aluminum and Stainless Steel Cleaner, Wright's Polish.

All Purpose Brass

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 adequacy or inadequacy. Many products are regional in distribution and can be found in the local markets.

It is imperative that all products be used in strict accordance with instructions on the package.

The following chart gives directions for cleaning this range:

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

• Do not scratch or gouge the

port openings of burner cap.

Burner Cap

Star® Burner

Components

Control Knobs / Plastic Bezels / Chrome

Please see Guide to Knob Identification and Location on Page 11.

• Liquid cleaners: Kleen King

• Stiff nylon bristle tooth brush to clean port openings.

• Reassemble as shown. Make sure that the burner cap is seated on the base.

• Hot sudsy water; rinse and dry immediately .

• Do not soak knobs.

• Do not force knobs onto wrong valve shaft.

Continued ➟➟

SECTION SIX: CARE AND MAINTENANCE

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Exterior Finish /Back Guard

Stainless Steel

Grates: Porcelain Enamel

on Cast Iron

• Nonabrasive Cleaners: Hot water and detergent, ammonia, Fantastic

409

. Rinse and dry

, Formula

immediately.

• Cleaner Polish: Stainless Steel Magic

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

• Hard water spots: Household vinegar.

• Mild Abrasive Cleaners: Siege Stainless Steel and Aluminum Cleaner , Kleen King

Stainless

Steel liquid cleaner.

• Heat discoloration: Cameo Barkeepers Friend

Wright's

All Purpose Brass

, Zud®.

Polish.

• Nonabrasive cleaners: Hot water and detergent, Fantastic

, Formula 409®.

Rinse and dry immediately.

• Mild abrasive cleaners: Bon

Ami

and Soft Scrub®.

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

• Lestoil

or other degreaser.

• Stainless steel resists most food stains and pit marks 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/

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

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

Griddle Grease Tray /

Titanium-surfaced Aluminum

Slide back and lift

➟

• Clean the grease tray after each use.

• May be placed in dishwasher.

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

• Stubborn soil: Soft Scrub

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

• Empty grease tray after each use.

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

SECTION SIX: CARE AND MAINTENANCE

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Griddle / Titanium-surfaced

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

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

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

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

Grill Box / Stainless Steel

Grill

Deflector, Heat Grill

Electrode, Spark

Radiant, Heat Grill

Burner, Grill

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

409

. Rinse and dry

, Formula

immediately.

• Mild Abrasive Cleaners: Bon

Ami

, Soft Scrub®.

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

Stainless

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

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

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

Steel liquid cleaner.

Note: To reach the grill box, remove the grate, stainless steel radiant, U-shaped burner, heat shield and drip pan. Note: To disassemble or reassemble the grill box, see Page 20.

Grease Catch Tray

Grill Can Assembly

Continued ➟➟

SECTION SIX: CARE AND MAINTENANCE

Cooktop Cleaning Recommendations

Cooktop Part / Material Suggested Cleaners Important Reminders

Grill Drip Pan

Igniters

Ceramic

Stainless Steel

• Hot sudsy water; rinse and dry thoroughly.

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

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

• Use a cotton swab

dampened with water, Formula 409® or Fantastic®.

• Do not clean in a selfcleaning oven.

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

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

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

Surface Spill Trays /

Stainless Steel

Trim Strips

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

• Hot sudsy water; rinse and dry thoroughly .

• Formula 409

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

• Mild Abrasive Cleansers:

Cameo

, Zud®, Barkeepers Friend®. Liquid cleaners: Kleen King®, Siege Stainless Steel and Aluminum Cleaner. Apply with care.

• Wright's® All Purpose Brass Polish.

• Hot sudsy water; rinse and dry thoroughly.

• For mula 409

or Fantastic®.

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

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

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

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

SECTION SIX: CARE AND MAINTENANCE

Oven Cleaning Recommendations

Part/Material/Soil Condition Cleaning Products/Directions

OVEN

Broil Pan Grid

Chrome Plated Aluminum (12" oven)

Broil Pan Bottom

Porcelain Enamel Aluminum (12" oven)

Cavity

Porcelain Enamel on Steel

DO NOT CLEAN IN SELF-CLEANING OVEN

To loosen cooked on food, sprinkle empty hot grid with powdered laundry detergent or squirt with liquid detergent and cover with wet paper towels. Allow to stand.

Hot sudsy water.

• Wash, rinse thoroughly, and dry. Cleaners: Soft Scrub

• Apply with a damp sponge or cloth according to manufacturer’s directions. Rinse and wipe dry.

Powdered Cleanser: Bon-ami

, Comet®, Ajax®.

• Apply with a damp sponge or cloth according to manufacturer’s directions. Rub lightly, it may scratch the finish. Rinse thoroughly and wipe dry.

Soap-filled fiber or steel wool pads: S.O.S

, Brillo®.

• Dampen pad, rub lightly, it may scratch the finish. Rinse thoroughly and wipe dry.

See instructions for Cavity porcelain enamel. See instructions, above for broil

pan grid.

Porcelain enamel is acid resistant, but not acid proof. Acid foods such as citrus juices, tomatoes, rhubarb, vinegar, alcohol or milk, should be wiped up and not allowed to bake onto the porcelain during the next use. Over a period of time, the porcelain may craze (get fine hairlike lines).

Large Main Oven

12" Oven

See Self-Cleaning instructions, Pages 34 and 35.

NOTE:Due to the high temperatures used for self-cleaning, the

oven may develop fine hairlike lines or surface roughness. This is a common condition and does not affect either the cooking or the cleaning performance of the oven.

Hot sudsy water.

• Wash, rinse thoroughly, and dry. Mild Cleaners: Bon-ami

, ammonia, or ammonia and water, Soft Scrub®.

• Apply to a damp sponge or cloth. Rub lightly. Rinse thoroughly. Dry. If food has burned onto the oven and is difficult to remove, the spots can be soaked with a cloth saturated with household ammonia. Close the door and allow it to soak for an hour or two, or until the food soil can be easily removed with a damp soapy cloth or mild abrasive. A solution of about 3 tablespoons of household ammonia in a half cup of water may be placed in the warm oven over night. This will loosen hardened residue and spillage so that it may be easily wiped up. The ammonia solution may be added to warm water for a thorough wiping of the oven.

Continued ➟➟

SECTION SIX: CARE AND MAINTENANCE

Range Cleaning Recommendations

Part/Material/Soil Condition Cleaning Products/Directions

See Cooktop, Back Panel, Page 37.Front Frame

Stainless Steel

Oven Racks

Nickel Plated

Racks may be cleaned in the oven during the clean cycle, however, they will lose their shiny finish and change to a dark, metallic gray.

Hot sudsy water.

• Wash, rinse thoroughly, and dry. Cleaners: Soft Scrub

• Apply with a damp sponge or cloth according to manufacturer’s directions. Rinse and wipe dry.

Powdered Cleanser: Bon-ami

, Comet®, Ajax®.

• Apply with a damp sponge or cloth according to manufacturer’s directions. Rub lightly. Rinse thoroughly and wipe dry.

Soap filled fiber or steel wool pads: S.O.S

, Brillo®.

• Dampen pad, rinse thoroughly, and dry.

Harsh Cleaners: Easy Off

Oven Cleaner.

NOTE: Some commercial oven cleaners cause darkening and discoloration.

Test the cleaner on a small part of the rack and check for discoloration before cleaning the entire rack.

• Apply a generous coating. Allow to stand for 10 to 15 minutes. Rinse thoroughly and wipe dry.

If the racks do not slide easily after being cleaned, dampen a paper towel with a small amount of

cooking oil and rub it lightly over the side rails.

DOOR

Exterior, Frame, Handle, Heat Deflector

Stainless Steel

Interior

Porcelain Enamel

Seal

Door Gasket

Use care to keep cleaners and water away from the door vents. If water or cleaners spill into the vents, water may streak the glass inside.

See Cooktop, Back Panel, Stainless Steel, Page 37.

See Oven Cavity, Page 40.

General Kitchen Cleaners: Formula 409®, Fantastik®.

• Spray on and blot dry with a cloth. Do not rub. Do not move, remove or damage mesh.

SECTION SIX: CARE AND MAINTENANCE

Do-It-Yourself Maintenance

OVEN LIGHT BULB REPLACEMENT

Replace only with a 5-watt, halogen appliance light bulb. DO NOT USE a standard household light bulb in any oven.

TO REPLACE THE LIGHT BULB:

1. Turn oven light switch to the off position. Let bulb and cover cool completely.

2. Remove the light cover.

3. Remove the burned-out bulb. Replace it with a 5-watt halogen

appliance light bulb only. Don't touch bulb with greasy fingers. Follow bulb manufacturer's instructions.

4. Replace cover. Turn circuit back on, if need be. (See Caution.)

POWER FAILURE

In the event of a power failure, only the standard 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 HI 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 cannot be used during a power failure. Be sure to turn them OFF if a power failure occurs, as they will not turn back on until both control knobs are turned OFF and then turned back on again. See “What to do if you Smell Gas”, inside front cover.

CAUTION:

Before replacing the light bulb, be certain the Oven Light Switch is in the off position. Let bulb and cover cool completely before touching. If the light bulb

glass comes loose from the base, turn the power to the oven OFF at the circuit breaker panel, before attempting to remove the bulb base from the socket.

burners on the far left side,

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 onto • Align burner cap properly

burner base. on burner base.

• Ceramic igniter is wet or dirty. • Carefully dry or clean igniter.

• Burner ports are clogged. • Clean ports on flame spreader with a wire, a needle or straightened paper clip.

Constant Sparking • Range is not properly grounded. • Refer to Installation Instructions.

Have a qualified electrician ground the range properly.

• Electrical power supply is • Refer to Installation Instructions.

incorrectly polarized. Have a qualified electrician

ground the range properly.

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 range disconnected from the electrical supply?

IF THE BURNERS DO NOT IGNITE

• Are te burner caps properly aligned and seated in the burner base?

• Are the burner ports clogged?

• Is a fuse blown or is the circuit breaker tripped?

• Is the manual shut-off valve closed, preventing the flow of gas?

DATA RATING PLATE

The data rating plate shows the model and serial number of your range. It is located behind the toe kick at the bottom of the range. To access the rating plate, remove the two toe kick attachment screws, then carefully remove the toe kick panel.

For all models, the data rating plate is found on the component tray behind the toe kick panel.

SERVICE INFORMATION

For handy reference, copy the information below from the data rating plate. Keep your invoice for Warranty validation.

Model Number

Serial Number

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.

The electric wiring diagrams and schematics in the toe kick area should not be removed.

Before removing the toe kick panel, disconnect the range from the electrical power supply. Reinstall the toe kick panel before reconnecting the range to the power supply and operating the range.

CAUTION:

Lower front of range behind toe kick

➝

➞

PD Data Rating Plate Location

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 call 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.

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).

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.

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.

NOTES

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 model number.

We reserve the right to change specifications or design without notice. Note: These models are not currently certified for use in Canada. Thermador is not responsible for products which are transported from the United States for use in Canada.

For the most up to date critical installation dimensions by fax, use your fax handset and call 702/833-3600. Use code #8030.

BSH Home Appliances Corp.

5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328

Thermador PD36 EN User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual