Thermador PD48, PD36 User Manual

CARE AND USE MANUAL

For Thermador Professional® Dual Fuel Ranges

Models PD304 PD36 PD48

A Special Message to our Customers

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

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

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

Sincerely ,

Thermador Consumer Scientists

W ARNING:

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

— Do not store or use gasoline or other flam-

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

— WHAT TO DO IF YOU SMELL GAS

■ Do not try to light any appliance.

■ Do not touch any electrical switch.

■ Do not use any phone in your building.

■ Immediately call your gas supplier from a

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

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

— Installation and service must be performed

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

AVERTISSEMENT

L’information fournie dans le présent manuel doit être rigoureusement respectée, sous peine d’un incendie ou d’explosion susceptible d’entraîner des dommages, des blessures ou la mort.

— N’entreposez pas et n’utilisez pas

d’essence ou autres produits inflammables dans le voisinage de cette cuisinière ou de tout autre appareil.

— SI VOUS SENTEZ UNE ODEUR DE GAZ

■ N’allumez aucun appareil.

■ Ne touchez pas aux interrupteurs

électriques.

■ N’utilisez pas les téléphones du bâtiment.

■ Appelez immédiatement votre compagnie

de gaz de chez un voisin. Suivez les instructions de la compagnie.

■ Si vous n’arrivez pas à contacter votre compagnie de gaz, appelez les pompiers.

— L’installation et les réparations doivent être

réalisées par un installateur qualifié, un centre de réparation agréé ou la compagnie de gaz.

Introduction. .................................................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

INTRODUCTION: CARE AND USE MANUAL

Introduction

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

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

with Electric Convection and Electric Broiler.

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

Cooktop Burners and self-cleaning Electric Oven

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

Cooktop Burners, Electric Griddle and self-cleaning Electric Oven

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

Gas Cooktop Burners, Grill and self-cleaning Electric Oven

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

Cooktop Burners and self-cleaning Electric Oven

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

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

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

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

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

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

Section ONe: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

Gas and ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

PLEASE READ CAREFULLY

Dual-Fuel Models:

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

Dual-Fuel Models:

PD364GE, PD364GL, PD366 120/240 volts, 60 Hz., 35 Amp electrical circuit required.

Dual-Fuel Models:

PD486GE, PD486GL, PD484GGE 120/240 volts, 60 Hz., 50 Amp electrical circuit required.

CAUTION

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

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

CAUTION

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 - ALL MODELS

IN CASE OF AN ELECTRICAL FAILURE

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

WARNING

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

It is recommended that a dedicated circuit servicing this appliance be provided.

The use of gas cooking appliances results in the production of heat and moisture.

To light the burners manually, carefully hold a lighted match to the burner ports and turn the gas control knob to HI. During a power failure you can use the standard cooktop burners, but each must be lit with a match.

DO NOT attempt to light the two left burners manually. These burners are equipped with the ExtraLow manually.

TESTED IN ACCORDANCE WITH:

• ANSI Z21.1 for Household Gas Appliances

• UL858 Edition for Household Electric Ranges

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

• CAN/CGA 1.1-M81 Domestic Gas Ranges

Save these instructions

feature and cannot be lit

Check your local building codes for the proper method of installation. In the absence of local codes, this unit should be installed in accordance with the National Fuel Gas Code No. Z223.1 current issue and the National Electrical Code ANSI/NFPA No. 70 current issue or the Can - B149 Installation Codes for Gas Burning Appliances and C22.1 Canadian Electrical Code Part 1.

Section One: GENERAL SAFETY INSTRUCTIONS

Safety Practices to Avoid

Personal Injury

When properly cared for, your 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. 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,

electrical shock, or injury to persons.

Insure proper installation and servicing. Follow the installation

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

Have the installer show you where the electric circuit breaker and the gas supply shut off valve are located so you know

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

• If you smell gas:

• Do not try to light any appliance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

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

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

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

In the event a burner goes out and

new

Range

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

Do not repair or replace any part of the appliance unless

specifically recommended in this manual. All other servicing should be referred to a qualified technician.

Children should not be left alone or unattended in an area where appliances are in use. They

should never be allowed to sit or stand on any part of the appliance. If children are allowed to use the appliance, they must be closely supervised.

CAUTION: Do not store items

of interest to children above or at the back of the range. If

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

Never use any part of the range or oven for storage. Flammable materials can catch fire and plastic items may melt or ignite.

Do not hang articles from any part of the appliance or place anything against the oven. Some

fabrics are quite flammable and may catch on fire.

If the range is near a window, be

certain the curtains do not blow over or near the range burners;

they could catch on fire.

Do not use water on grease fires.

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

Never let clothing, potholders, or other flammable materials come in contact with or too close to any element, burner or burner grate until it has cooled.

Fabric may ignite and result in personal injury.

Use only dry potholders: moist or damp potholders on hot surfaces may cause burns from steam. Do not use a towel or other bulky cloth in place of potholders. Do not let potholders touch hot elements, hot burners, or burner grates.

For personal safety, wear proper apparel. Loose fitting

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

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

Use of 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 APPLIANCE, IT MUST BE SECURED BY A PROPERLY

INSTALLED ANTI-TIP DEVICE. VERIFY THAT THE ANTI-TIP DEVICE IS ENGAGED PER INSTALLATION IN–STRUCTIONS. (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 cooktop to warm or heat a room. Also, such use can damage the cooktop or oven parts.

When using the cooktop: DO NOT

TOUCH THE BURNER GRATES OR THE IMMEDIATE 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, heat-proof glass-ceramic, ceramic, earthenware, or other glazed utensils are suitable for range use. This type of utensil

may break with sudden temperature changes. Use only on low or medium heat settings according to the utensil manufacturer’s directions.

Do not heat unopened food containers; a buildup of pressure

may cause the container to burst. During cooking, set the burner

control so that the flame heats only the bottom of the pan and does not extend beyond the bottom of the pan.

Avoid using high flame setting with a pan larger than the grate or with one that spans more than one burner, such as a griddle, for prolonged periods of time. This can result in poor combustion that generates harmful by-products.

Use caution to insure that drafts

like those from forced air vents or fans do not blow flammable material toward the flames or push the flames so that they extend beyond the edges of the pot.

Always use utensils that have flat bottoms large enough to cover the burner. The use of

undersized utensils could expose a portion of the flame and may result in ignition of clothing.

Do not use flammable cleaners to clean the range.

To minimize the risk of burns, ignition of flammable materials and unintentional spillage,

position handles of utensils inward so they do not extend over

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

Hold the handle of the pan to prevent movement of the utensil when stirring or turning food.

DO NOT use pots or pans on the grill section.

Do not use the grill for cooking excessively fatty meats or products which promote flareups.

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.

W ARNING

After a spill or boil over , turn off the burner and clean around the burner and burner ports. After cleaning, check for proper operation.

Clean the range with caution.

Avoid steam burns; do not use a wet sponge or cloth to clean the cooktop while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the cleaner manufacturer.

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

When using the oven: DO NOT

TOUCH THE BROILER ELEMENT THE INTERIOR SURFACES OF THE OVEN OR THE EXTERIOR AREA IMMEDIATELY SURROUNDING THE DOOR. Interior

oven surfaces become hot enough to cause burns. The heat deflector, which deflects heat away from the cooktop and the trim on the top and sides of the oven door, will also be hot when the oven is in use.

Place oven racks in desired position while oven is cool. If a

rack must be moved while the oven is hot, do not let the potholders contact the broiler element.

Use care when opening the oven door; let hot air or steam escape

before removing or replacing foods.

Before self-cleaning the oven,

remove the broiler pan, oven racks and any other utensils, and excess spillage.

Section One: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

Do not clean, rub, damage, move or remove the door gasket. I

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

t is essential for a good

Protect the self-cleaning feature. Clean only those parts

indicated in this booklet. Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around the large self-cleaning oven.

DO NOT obstruct the flow of combustion or ventilation air.

For safety reasons and to avoid equipment damage, never sit, stand, or lean on the oven door.

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

Service should only be done by authorized technicans. Techni-

cians must disconnect the power supply before servicing this unit.

Listen to be sure the cooling blower runs whenever the oven controls are set to broil or selfclean. 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 range's 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 364GE 364GL 366 484GGE 486GE 486GL

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

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

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

Insert the racks as follows:

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.

3 2

Large Electric Main and Oven Rack Positions

CAUTION

Aluminum foil should never be used to cover the oven racks or to line the oven. Do not remove the broiler element in the electric oven.

BEFORE BAKING OR BROILING, the oven and

broiler should be turned on to burn off the 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.

5. Ensure that the burner caps are correctly seated on the burner bases of the range's cooktop. Turn on each burner to check for

proper flame color. See Page 14 for details.

Section Three: DESCRIPTION

Model and Parts Identification

Dual Fuel Model PD484GGE - Shown

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

and four standard.

Key for PD484GGE Models

(shown)

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

2. Burner Grates & Burners

3. Gas Grill

4. Electric Griddle

5. Control Knobs, ExtraLow Burners (2)

6. Control Knobs, Standard Burners (2)

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

8. Oven Controls, Temperature Indicator

9. Light and Selector Switches, Main and Secodary Ovens

10. Oven Door

11. Viewing Window

12. Secondary Oven (2 racks included)

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

14. Range Feet (4)

W ARNING:

To provide proper ventilation, do NOT remove range feet.

Electric Oven Interior

15. Oven Interior Lights (2)

16. Broil Element

17. Oven Thermostat

18. Rack Guides

19. Oven Rack (3 included, not shown)

20. Bake Element (hidden)

21. Convection Fan Cover

Section Three: DESCRIPTION

Dual Fuel Model PD366 - Shown

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

and two standard.

Key for PD366 Models (shown)

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

2. Burner Grates & Burners

3. Control Knobs, ExtraLow

4. Control Knobs, Standard Burners (4)

5. Oven Controls, temperature indicator

6. Oven Light and Selector Switches

7. Oven Door

8. Viewing Window

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

10. Range Feet (4)

Burners (2)

WARNING:

To provide proper ventilation, do NOT remove range feet.

Electric Oven Interior,

Please see Page 8

Section Three: DESCRIPTION

Model and Parts Identification

Dual Fuel Model PD304 - Shown

Key for PD304 Models

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

2. Burner Grates & Burners

3. Control Knobs, ExtraLow

4. Control Knobs, Standard Burners (2)

5. Oven Controls, Temperature Indicator

6. Oven Light and Selector Switches

7. Oven Door

8. Viewing Window

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

10. Range Feet (4)

Burners (2)

W ARNING:

To provide proper ventilation, do NOT remove range feet.

Electric Oven Interior,

Please see Page 8

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® Burners

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

• LO is equivalent to 3,000 BTU / HR.

• XLO is equivalent to

370 BTU / HR.

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 igniter stops clicking.

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

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

ExtraLow® Burner

Control Knob

The drawing shows that the control knob has an additional range between the LO and XLO settings. When the knob is set within this range, the flame cycles off and on. By varying the length of time the flame is off and on, the heat is reduced even further to cook delicate foods. For example, these very low settings are suitable for simmering and poaching, melting chocolate and butter, holding cooked foods at temperatures without scorching or burning, etc.

Section Four: USING THE COOKTOP

Operation of the ExtraLow Burners

• XLO, the very lowest setting, is achieved by cycling the flame ON for approximately 8 seconds and OFF for 52 seconds of each minute.

• When the knob is set just below the LO setting, the flame will cycle ON for approximately 52 seconds and OFF for 8 seconds of each minute.

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

ExtraLow Settings

• The number and dash designations, shown in the drawing, are for reference only .

Numbers do not actually appear on the knob. The

number indicates the position of the flame setting as represented on the cooking chart, pages 17 and 18, with the flame on longer at the #4 setting than on #1 setting.

• To maintain a low or simmer heat, bring food to a rolling boil. Stir well, then cover the pan and lower the heat to a setting just below LO.

• Check periodically to see if the control knob should be turned to another setting.

• If an over-size pan is used, the simmer action may occur mainly in the center of the pan. To equalize the temperature throughout the food, stir the food around the outer edges of the pan into the food in the center.

• It is normal to stir food occasionally while simmering. This is especially important when simmering for several hours, such as 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.

when the igniters are sparking.

Do not touch the burners

IMPORTANT:

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

• There is a slight sound associated with gas combustion and ignition. This is a normal condition.

• On cooktops using propane gas (LP), a slight “pop” sound may be heard at the burner ports a few seconds after the burner has been turned off.

POWER FAILURE

• In the event of a power failure,

only the standard burners can be manually lit. It is

necessary to light each one individually.

• If the cooktop is being used when the power failure occurs, turn all knobs to the OFF position.

• The standard burners can be lighted by holding a match at the ports and turning the control knob to the HI position. Wait until the flame is burning all around the burner cap before adjusting the flame to the desired height.

• Neither ExtraLow burner can be used during a power failure. Be

sure to turn them off.

FLAME HEIGHT

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

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

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

FLAME DESCRIPTION

Dark Blue

Secondary Cone

Light Blue

• If either ExtraLow burner is on when a power failure occurs, they cannot be turned back on until both knobs are first turned off.

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

• If you smell gas, refer to safety precautions listed inside the front cover.

Warning

In the event of a power failure, all knobs are to be turned to the OFF Position. Only the standard burners can be lit manually.

Primary 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 are normal.

• The flame should burn completely around the burner cap. If it doesn’t, check that the cap is positioned correctly on the base and that the ports are not blocked.

primary cone

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

Section Four: USING THE COOKTOP

Cookware Recommendations

CAUTION:

❱❱

❱ Food packaged in aluminum foil should not

❱❱

➤

be placed directly on the burner grate. Aluminum foil can melt during cooking.

❱❱

❱ Do not let plastic, paper or cloth come in

❱❱

➤

contact with a hot burner grate. They may melt or catch fire.

❱❱

❱ Never let 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.

(51 mm)

Base Diameter

• Select the base diameter to match the diameter of the flame. The diameter of the flame should be the same size as the pan base or slightly smaller . Oversize or under size pans sacrifice cooking performance. A 5 generally the smallest recommended.

-1/2" (140 mm) base size is

• 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.

Flat Base Pan

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

Covered Pan

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

Section Four: USING THE COOKTOP

Specialty Cookware

Flat-bottom Wok Pan

Canning Tips:

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

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

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

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

Round-Bottom Wok

in Support Ring

• Woks – Either flat based or round bottom woks

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

• Canners and Stock Pots – Select one with a base diameter that extends no more than 2 inches (51mm) beyond the grate.

Standard Size Water Bath Canner

21 to 22 quarts (19.95 to 20.9 liters), with an 11 to 12 inch base (279 to 305 mm) and a 9 to 11 inch depth (229 to 279 mm).

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

Cooking Recomendations

Suggestions for Using the Recommendations

Use the chart on Pages 17 and 18 as a guide. The settings you use will vary depending on the pans selected and the starting temperature of the food.

On the chart, the “Finish Setting” has been separated for the standard and ExtraLow burners. There may or may not be a change between the two burner settings.

The ExtraLow setting can be either a cooking or a holding setting.

Raise or lower the flame setting gradually . Allow time for the pan and the food to adjust to the new setting.

Standard Size Pressure Canner

8 to 22 quarts (7.6 to 20.9 liters), with an 8 to 11 inch base (203 to 279 mm) and

-1/2" to 12 inch depth (165 - 305 mm).

a 6

Section Four: USING THE COOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

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

Cocoa cover cover*

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

French Toast, Pancakes, cook Grilled Sandwiches

BUTTER 4 to 3 – allow 5 to 10

Melting XLO – to hold minutes to melt

CEREALS HI – cover, bring MED LO to MED – XLO – to hold, cover*

Cornmeal, Grits, water to a boil, add finish cooking Oatmeal cereal

CHOCOLA TE 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

MEA T , FISH, POUL TR Y 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, Thin 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

Standard Burners ExtraLow® Burners

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

Macaroni, Noodles, boil, add pasta Spaghetti

POPCORN (use a heavy , HI – cover, heat until MED HI to HI –

flat bottom pan) kernels start to pop finish popping

PRESSURE COOKER MED HI to HI – build MED LO to MED –

Meat up pressure maintain pressure Vegetables HI – build up pressure MED LO to MED –

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

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

SAUCES MED HI to HI – cook 2 to XLO – simmer

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

follow recipe uncovered).

White, Cream, Bernaise, MED LO – melt fat, LO to MED LO – XLO – to hold, cover*

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*

maintain a rolling boil

maintain pressure

Same as for Standard Burners

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

Fresh water and vegetables

to a boil or until tender

Frozen HI – cover, bring MED LO to MED –

water and vegetables cook according to to a boil package directions

Deep Frying HI – heat oil MED to MED HI –

In Pouch HI – cover, bring LO to MED LO –

water and vegetables cook according to to a boil package directions

Saute HI – heat oil or melt MED LO to MED –

butter, add vegetables cook to desired

Stir Fry HI – heat oil, add MED HI to HI –

vegetables finish cooking

cook 10 to 30 minutes,

Same as for Standard Burners

Same as for Standard Burners maintain frying temperature

Same as for Standard Burners

Same as for Standard Burners doneness

Same as for Standard Burners

* We recommend that these foods be stirred occasionally.

Section Four: USING THE COOKTOP

Using the Grill

A Ventilating Hood of adequate cubic-feet-per-minute capacity vented to the outside of the house is recommended for installation above the range and grill. For most kitchens with a wall mounted hood, a certified hood is recommended. The hood must be installed according to installation instructions furnished with the hood and local building code requirements. Refer to ventilation requirements in the Installation Instructions for additional information.

THE GRILL

(Available on some models)

When cooking food on the grill you will achieve the same flavor as meat cooked on an outdoor grill.

This flavor is actually created by the fats and juices that are brought to the surface of the food and seared 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 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.

the intense heat from

grill is equipped with an

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.

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.

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

GRILL

Control Knob

CONTROL KNOB

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

Section Four: USING THE COOKTOP

Disassembly/Assembly of the Grill

CAUTION:

• Use extreme care when placing the grill components into the grill compartment. Avoid contacting the ceramic igniter which could break preventing operation of the grill.

• The grill must be assembled as shown. The drip tray heat shields must be in place, and the burner must be properly positioned relative to the gas supply. Incorrect assembly of the grill may result in unsafe or hazardous conditions during operation.

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

• Do not leave the grill unattended while in use.

• Do not use charcoal briquettes or coals of any kind.

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

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

Drip Pan

Grill Box

Burner placement in slots in back of grill

Section Four: USING THE COOKTOP

Using the Grill

COOKING ON THE GRILL

• The burner should light within approximately 5 seconds.

• Preheat grill for 10 to 15 minutes minimum. 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.

The hot grill

GRILLING Suggestions

◆ Trim any excess fat from the meat before cooking. Cut slit s 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.

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

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

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

Handling Excessive Flare-Ups

◆ 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 T otal Suggested Special Instructions

Thickness Setting Cooking Time and Tips

MEA TS

Beef

Hamburgers 1/2 to 3/4 inch MED 14 to 18 minutes Grill, turning once when

(13 mm to 19 mm)

HI 12 to 15 minutes Do not leave hamburgers

Steaks

Rib, Club, Tenderloin, Porterhouse, T-Bone, Sirloin

Rare 1" (25 mm) HI 10 to 14 minutes Remove excess fat from (140°F) 1-1/2" (38 mm) HI 13 to 18 minutes edge. Slash remaining fat

juices rise to the surface. unattended since a flare

up can occur quickly .

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

Medium 1" (25 mm) MED to 14 to 22 minutes (160°F) 1-1/2" (38 mm) HI 18 to 27 minutes

Well-Done 1" (25 mm) MED 22 to 32 minutes (170°F) 1-1/2" (38 mm) MED 27 to 37 minutes

Lamb

Chops & Steaks

Rare 1" (25 mm) HI 12 to 15 minutes Remove excess fat from (140°F) 1-1/2" (38 mm) HI 14 to 18 minutes edge. Slash remaining fat

at 2-inch (51 mm) intervals.

Grill, turning once. Medium 1" (25 mm) MED to 15 to 20 minutes (16°F) 1-1/2" (38 mm) HI 18 to 25 minutes

Well-Done 1" (25 mm) MED 20 to 30 minutes (170°F)

Pork

Chops 1/2" (13 mm) MED 20 to 40 minutes Remove excess fat from

1" (25 mm) MED 35 to 60 minutes edge. Slash remaining fat

at 2-inch (51 mm) intervals.

Grill, turning once.

Cook well done. Ribs MED 45 to 60 minutes Grill, turning occasionally.

During last few minutes

brush with barbecue sauce,

turn several times.

Section Four: USING THE COOKTOP

Grill Cooking Recommendations

Food Weight or Control Total Suggested Special Instructions

Thickness Setting Cooking Time and Tips

MEA TS

Pork

Ham Steaks Remove excess fat from (precooked) 1/2 inch HI 4 to 8 minutes edge. Slash remaining fat at

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

Hot Dogs MED 5 to 10 minutes Slit skin. Grill, turning once.

POULTRY

Chicken Broiler/Flyer 2 to 3 pounds LO or 1 to 1-1/2 hours Place skin side up. Grill,

Halved or MED 40 to 60 minutes turning 2 to 3 times. Quartered

Breasts, bone-in MED 30 to 45 minutes

FISH AND SEAFOOD

Steaks

Halibut, 3/4 to 1 inch MED to 8 to 15 minutes Grill, turning once. Brush Salmon, HI with melted butter, margarine Swordfish or oil to keep moist.

Whole Grill, turning once. Brush

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

Section Four: USING THE COOKTOP

About the Electric Griddle

(Available on some models)

DESCRIPTION

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

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

CAUTION:

The griddle element is hot after use. Allow sufficient time for griddle components to cool before cleaning.

CONTROL KNOB

GRIDDLE

water then rinsed with clear water prior to use. The griddle may be used without any butter, margarine or oil. However, a very small amount may be used to flavor foods. Any utensil may be used on the griddle surface.

Slide back and lift

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

500

• 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 tilted slightly forward for optimum performance. See Installation Manual for procedure to check and adjust griddle for proper tilt of griddle plate. During installation, the installer is responsible for leveling the product. The griddle plate should be washed with warm soapy

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 1

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.

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Section FIVE: USING THE COOKTOP

TIPS FOR BAKE

Preheating the oven

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

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

Bake

Rack Positions

5 4

3 2

Large Electric Main Oven with Rack Level Positions

Bake Rack Positions

Rack level positions in the oven are numbered like an elevator. Number one level is the lowest and number five level is at the top.

LARGE MAIN OVEN

One Rack Baking

• The Bake mode is best for baking on one rack with rack level #3 used for most baked items. If the item is tall, such as an angel food cake, rack level #2 may be used. Pies are best baked on rack level #2 to make certain the bottom of the crust is done without over browning the top. When large pieces of meat or poultry are roasted , such as a prime rib of beef or a turkey, rack level #2 is the preferred rack.

Two Rack Baking

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

Three Rack Baking

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

SECONDARY OVEN (PD48 Models)

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

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

■ Placement

▲ Allow at least 1" of space between the pans and the oven walls so

heat can circulate around each pan.

▲ Stagger baking utensils so that one is not directly above another.

Allow 1-1/2" above and below each pan.

Section FIVE: USING THE COOKTOP

Convection Bake

TIPS FOR CONVECTION BAKE

Preheating the Oven

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

ber of racks in the oven.

High Altitude Baking

When baking at high altitudes, in either BAKE or CONVECTION BAKE, recipes and baking times vary. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins. Specify the type of information you want (example: cakes, cookies, breads, etc.).

Condensation

It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel.

RACK POSITIONS Large Main Oven

One Rack Baking

• When baking on one rack, best results are obtained in the bake mode (see Bake).

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

Two Rack Baking

• Racks #2 and #5 are most appropriate when using the convection bake mode. Pans should not be staggered but the baking pan on rack #2 should be placed directly under the one on rack #5.

• This may be used for cakes, cookies, biscuits and other foods for which two rack baking is desirable.

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

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

Three Rack Baking

• When several sheets of cookies are to be baked, bake them on racks #1, #3,and #5. Place the baking sheets directly above each other on the respective racks to allow air to flow around the baking sheets.

Bakeware Type

• Aluminum bakeware gives the best browning results.

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

Temperature Setting

When using Convection Bake, reduce the temperature recommended in the recipe by 25°F. When roasting meats, check internal temperature prior to time recommended by recipe to prevent over cooking. When roasting meats in convection, do not reduce temperature setting.

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 Bake / Convection 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 325°F. The cooling blower will also operate during Broil and during the Self-Cleaning cycle.

If the blower is not running during these modes, do not use the oven. Call

a qualified appliance technician to repair the unit.

To Set the ELECTRIC Oven

1. Select BAKE or CONVECTION BAKE using the Selector switch.

2. Set Temperature using the Oven Control Knob.

▲ If using CONVECTION BAKE, set the oven control

knob 25 changes in temperature if roasting meats or poultry.

▲ The convection fan turns on six minutes after the

oven is turned on, if CONVECTION BAKE is selected.

▲ The OVEN and HEATING lights turn on. ▲ The temperature indicator will start to rotate toward

the temperature setting.

▲ The HEATING light cycles off and on. The oven is

preheated when the HEATING light cycles off the first time.

▲ The temperature indicator will reflect the temperature

setting.

▲ The needle of the temperature indicator will move to

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

reference only.

▲ The OVEN ON light illuminates and remains on until

the OFF Selector switch is turned off or the oven control knob is turned to the OFF position.

▲ As the oven cools down, the temperature indicator

will start to decline, reflecting the actual oven temperature.

below temperature suggested in recipe. No

SECONDARY OVEN CONTROL KNOBS (PD48 only)

To Set the Secondary Oven (PD48 only)

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.

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