Thermador PG30 User Manual
CARE AND USE MANUAL
For Thermador Professional® PRO-GRAND
TM
Gas Ranges
MANUEL D’UTILISATION ET
D’ENTRETIEN
Pour les tables de cuisson à gaz Thermador
Professional® PRO-GRAND
TM
Models /
Modèles:
PG30
PG36
PG48
This Thermador Appliance is made by
BSH Home Appliances Corporation
5551 McFadden Ave.
Huntington Beach, CA 92649
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
WARNING:
If the information in this manual is not
followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.
— Do not store or use gasoline or other flam-
mable vapors and liquids in the vicinity of
this or any other appliance.
— WHAT TO DO IF YOU SMELL GAS
■ Do not try to light any appliance.
■ Do not touch any electrical switch.
■ Do not use any phone in your building.
■ Immediately call your gas supplier from a
neighbor’s phone. Follow the gas supplier’s
instructions.
■ If you cannot reach your gas supplier, call the
fire department.
— Installation and service must be performed
by a qualified installer, service agency or the
gas suppler.
AVERTISSEMENT
L’information fournie dans le présent
manuel doit être rigoureusement suivie,
sous risque d'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
à proximité de la cuisinière ou de tout
autre appareil.
SI VOUS DÉTECTEZ 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
Contents
Introduction .................................................. 1
Gas Type Verification ................................... 1
Care and Use Manual Conventions ............2
Section 1: General Safety Instructions
Safety ........................................................... 2 – 3
Precautions .................................................. 4 – 5
Section 2: Before You Begin
Before Using Your Range for the First Time ......6
Section 3: Description
Model & Parts Identification – 48" Range .............. 7
Model & Parts Identification – 36" Range .............. 8
Model & Parts Identification – 30" Range .............. 9
Section 4: Using the Cooktop
Using the Cooktop .................................... 10 – 12
Flame Setting Guidelines ................................. 12
Proper Cookware ..................................... 13 – 14
Surface Burner Cooking
Recommendations .................................. 15 – 16
Using the Grill . ..........................................17 - 18
Grill Cooking Recommendations ..................... 19
About the Griddle .............................................. 20
Griddle Cooking Recommendations ................ 20
Section 5: Using the Oven
Bake ................................................................. 21
Convection ....................................................... 22
Convection Bake ..............................................23
Setting Bake/Convection Bake ......................... 24
Other Uses of Bake ......................................... 25
Baking Recommendations............................... 26
Broil .................................................................. 27
Setting Broil and Convection Broil .................... 28
Broiling and Roasting Recommendations ....... 29
Section 6: Care and Maintenance
Self-Cleaning the Oven ............................ 30 – 31
Range Cleaning Recommendations ........ 32 – 37
Section 7: Before Calling For Service
Do-It-Yourself Maintenance .............................. 38
Before Calling For Service. .............................. 39
Data Rating Plate .............................................39
Warranty ..................................................... 40-41
INTRODUCTION
The Thermador Professional® Ranges are freestanding units available in a number of configurations.
All models feature a gas cooking surface with a
professional size,
with broil capability.
gas convection, self-cleaning oven
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. Models come from the factory
certified for use with natural gas or with propane (LP)
gas. Make certain your range and gas type are the
same. Refer to the product rating label which can be
located as indicated on Page 39.
CAUTION:
When connecting the unit to propane gas, make
certain the propane gas tank is equipped with its
own high-pressure regulator in addition to the
pressure regulator supplied with the range. The
maximum gas pressure to this appliance
must not exceed 14.0 inches water column
(34.9 mb) from the propane gas tank to the
pressure regulator.
IMPORTANT
All ranges must be installed with a backguard.
The 30" model comes with a Low Back. For all
other models, one of three available backguards
must be ordered separately and installed at the
back of the range. The three backguard choices
include a Low Back, Pot and Pan Shelf, or Island
Trim. Before using the range, insure that it is
equipped with a proper backguard. Refer to the
Installation Instructions accompanying this
appliance for more information.
This manual contains important Care and Use
®
information for all Thermador Professional
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 39 of this manual. The charts on
the following pages summarize the various range
models and identify the features of each range.
Ranges.
1
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS
PLEASE READ CAREFULLY
30" Gas Model:
120 volts, 60 Hz.,
15 Amp electrical circuit required.
36" Gas Models:
120 volts, 60 Hz.,
15 Amp electrical circuit required.
36" model with electric griddle - 20
Amp circuit required.
48" Gas Models:
120 volts, 60 Hz.,
15 Amp electrical circuit required.
48" models with electric griddle 20 Amp 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
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 for Household Electric
Ranges
• CAN/CSA-22.2 No. 61-M89 for
Household Cooking Ranges
• CAN/CGA 1.1-M81 Domestic
Gas Ranges
®
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.
SAVE THESE INSTRUCTIONS
2
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 gas supply shut-off valve is
located so that you know how and
where to turn off the gas to the
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. If
children are allowed to use the
appliance, they must be closely
supervised.
new
®
Range
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.
Have an appropriate fire
extinguisher available, nearby,
highly visible and easily accessible
near the appliance. DO NOT USE
WATER ON GREASE FIRES.
Turn appliance off and smother fire
with baking soda or use a dry
chemical or foam-type extin-
guisher.
When children become old enough
to operate the appliance, it is the
legal responsibility of the parents
or legal guardians to ensure that
they are instructed in safe
practices by qualified persons.
Never let clothing, potholders,
or other flammable materials
come in contact with or too
close to any infrared burner,
top 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 infrared
burners, 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
NEVER cover any slots, holes
or passages in the oven
bottom or cover an entire rack
with materials such as
aluminum foil. Doing so blocks
air flow through the oven and
may cause carbon monoxide
poisoning. Aluminum foil
linings may also trap heat,
causing a fire hazard.
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
INSTRUCTIONS. (NOTE:
ANTI-TIP DEVICE IS
REQUIRED ON ALL 30" AND
36" RANGES)
3
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.
WARNING
NEVER use
space heater to heat or warm
the room. Doing so may
result in carbon monoxide
poisoning and overheating
of the oven.
When using the cooktop: DO NOT
TOUCH THE BURNER
GRATES OR THE IMMEDIATE
SUR- ROUNDING AREA. Areas
adjacent to the burners may
become hot enough to cause
burns.
Never leave the range
unattended when using high
flame settings. Boil overs cause
smoking and greasy spillovers that
may ignite. More importantly, if the
burner flames are smothered,
unburned gas will escape into the
room. See Inside Front Cover
regarding gas leaks.
Only certain types of glass, heatproof glass-ceramic, ceramic,
earthenware, or other glazed
utensils are suitable for cooking
on the range burners. 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
this appliance as a
burner, such as a griddle, for
prolonged periods of time. This
can result in poor combustion that
generates harmful by-products.
Use caution to insure that drafts
like those from forced air vents or
fans do not blow flammable
material toward the flames or push
the flames so that they extend
beyond the edges of the pot.
Always use utensils that have flat
bottoms large enough to cover the
burner. The use of undersized
utensils could expose a portion of
the flame and may result in ignition
of clothing.
Do not use flammable cleaners to
clean the range.
To minimize the risk of burns,
ignition of flammable materials and
unintentional spillage, position
handles of utensils inward so they
do not extend over adjacent work
areas, cooking areas, or the edge
of the range's cooktop.
Hold the handle of the pan to
prevent movement of the utensil
when stirring or turning food.
DO NOT use pots or pans on the
grill section.
Do not use the grill for cooking
excessively fatty meats or
products which promote flare-ups.
The optional cutting board
accessory must be removed
before operating the griddle
beneath or burners adjacent to it.
GREASE IS FLAMMABLE. Let
hot grease cool before attempting
to handle it. Avoid letting grease
deposits collect. Clean after each
use.
For proper lighting and
performance of the burners, keep
the igniter ports clean. It is
necessary to clean these when
there is a boil over or when the
burner does not light even though
the electronic igniters activate. See
Page 35.
4
WARNING
After a spill or boil over, turn off
the burner and clean around the
burner and burner ports. After
cleaning, check for proper
operation.
Clean the range with caution.
Avoid steam burns; do not use a
wet sponge or cloth to clean the
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 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 INFRARED
BURNERS, 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 infrared
burner.
Use care when opening the oven
door; let hot air or steam escape
before removing or replacing
foods.
Before self-cleaning the oven,
remove the broiler pan, oven racks
and any other utensils, and excess
spillage.
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
Do not clean, rub, damage,
move or remove the door
gasket. It is essential for a good
seal during baking and while selfcleaning the oven. If the gasket
becomes worn or excessively
soiled with food particles, replace
gasket to assure a tight seal.
Protect the self-cleaning
feature. Clean only those parts
indicated in this booklet. Do not
use commercial oven cleaners or
oven liner protective coatings of
any kind in or around the large
self-cleaning oven.
DO NOT obstruct the flow of
combustion or ventilation air.
For safety reasons and to avoid
equipment damage, never sit,
stand, or lean on the oven door.
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 California Safe
Drinking and Toxic Enforcement
Act requires the Governor of
California to publish a list of
substances known to the state to
cause cancer, birth defects or
other reproductive harm, and
requires businesses to warn
customers of potential exposure
to such substances.
The burning of gas cooking fuel
and the elimination of soil during
self-cleaning can generate small
amounts of Carbon Monoxide.
The fiberglass insulation in selfclean ovens gives off very small
amounts of formaldehyde during
the first several cleaning cycles.
California lists formaldehyde as a
potential cause of cancer. Carbon
Monoxide is a potential cause of
reproductive toxicity.
Exposure to these substances can
be minimized by:
1. Providing good ventilation when
cooking with gas.
2. Providing good ventilation
during and immediately after self
cleaning the oven.
3. Operating the unit according to
the instructions in this manual.
BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU HAVE THESE ITEMS:
DESCRIPTION
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
Coated Titanium-Surface Grill
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
30"
4-Burner
36" w/
Griddle
111
36" w/
Grill
11 1
36"
6-Burner
48" w/
Grill and
Griddle
48" w/
Griddle
48" w/
Grill
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 broil pan is for the Main Oven.
5
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 39. See "Data Rating Plate." These may
be used for any future contacts with Customer
Service. 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.
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.
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 12 for details.
5
4
3
2
1
Large Oven Rack Positions
CAUTION
Aluminum foil should never be used to cover
the oven racks or to line the oven. Do not
remove the infrared burner in the gas 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 37 in Section 6: Care and
Maintenance before cleaning the oven racks.
6
SECTION THREE: DESCRIPTION
Model and Parts Identification
Key for 48" Models
1. 22" Pot and Pan Shelf,
12" Low Back, or Island Trim
(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. Oven Light and Selector Switches,
Main and Secondary 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)
- shown
®
2
5
1
12
2
6
3
9
10
8
9
4
7
7
8
11
13
14
WARNING:
To provide proper
ventilation, do NOT
remove range feet.
Main Gas Oven Interior
15. Oven Interior Lights (2)
16. Broil Burners (2)
17. Oven Thermostat
18. Rack Guides
19. Oven Rack
(3 included, not shown)
20. Bake Burner (hidden)
21. Convection Fan Cover
19
15
14
16
16
17
15
21
18
20
7
SECTION THREE: DESCRIPTION
Key for 36" Models
1. 22" Pot and Pan Shelf,
12" Low Back or 4" Island Trim - shown
(Backguard ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow® Burners (2)
4. Control Knobs, Standard Burners (4)
5. Oven Controls, temperature
indicator
6. Oven Light and Selector Switches
7. Oven Door
8. Viewing Window
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
7
3
4
6
1
2
2
2
4
5
8
WARNING:
To provide proper
ventilation, do NOT
remove range feet.
Gas Oven Interior,
Please see Page 7.
10
9
10
8
SECTION THREE: DESCRIPTION
Model and Parts Identification
Key for 30" Model
1. 9" Low Back
(Island Trim - shown- and Pot and Pan
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
®
Burners (2)
1
2
2
3
5
4
6
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
WARNING:
To provide proper ventilation, do NOT remove range
feet.
Gas Oven Interior,
Please see Page 7.
10
7
8
9
10
9
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 (13,000 BTU/
HR using Propane). The burners
are sealed to the stainless steel
top frame to prevent liquid spills
from accumulating below the top
surface, making it easier to clean.
On all models, the two left burners
have the exclusive ExtraLow
feature, the remaining burners are
standard. Each burner has its own
control knob.
®
CONTROL KNOBS
The control knobs for two sealed
gas burners, one in front and one
in the rear, are located directly 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 (13,000 BTU/HR using
Propane).
• LO is equivalent to 2,100 BTU
HR.
BTU Output for ExtraLow
®
Burners
• HI is equivalent to 15,000 BTU /
HR (13,000 BTU/HR using
Propane).
• LO is equivalent to
3,000 BTU
HR.
• XLO is equivalent to 370 BTU /
HR.
®
ExtraLow
Burners
The controls for the two left
burners, front and rear, have
flame settings even lower than the
standard LO settings.
Setting Indicator
/
/
OPERATION OF THE
BURNERS
• Press in on the knob and turn it
counter-clockwise to the HI
setting.
• The igniter for the selected
sealed burner clicks and
sparks.
• After flame ignition, the 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.
10
ExtraLow
Range
®
ExtraLow® Burner
Control Knob
The drawing shows that the
control knob has an additional
range between the LO and XLO
settings. When the knob is set
within this range, the flame cycles
off and on. By varying the length
of time the flame is off and on, the
heat is reduced even further to
cook delicate foods. For example,
these very low settings are
suitable for simmering and
poaching, melting chocolate and
butter, holding cooked foods at
temperatures without scorching or
burning, etc.
SECTION FOUR: USING THE COOKTOP
• To maintain a low or simmer
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.
1
2
3
4
• Check periodically to see if the
• If an over-size pan is used, the
• It is normal to stir food
• When lowering the flame
• If the setting is too low to hold
ExtraLow Settings
• It is normal not to see simmer
• 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 15 and 16, with the
flame on longer at the #4 setting
than on #1 setting.
• There may be bubbling when
heat, bring food to a rolling boil.
Stir well, then cover the pan and
lower the heat to a setting just
below LO.
control knob should be turned
to another setting.
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.
occasionally while simmering.
This is especially important
when simmering for several
hours, such as for a homemade
spaghetti sauce or beans.
setting, adjust it in small steps.
a simmer, bring the food back
to a boil before re-setting to a
higher heat.
bubbles immediately after the
food has been stirred.
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.
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.
CAUTION
Do not touch the burners
when the igniters are
sparking.
If a burner fails to ignite, refer to
the section on Page 42, “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
11
SECTION FOUR: USING THE COOKTOP
AUTOMATIC RE-IGNITION
If any one or more burners or grill
blow out, the electronic igniter
automatically activates to re-light
the flame.
when the igniters are active.
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
12
• 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.
13
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 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).
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
• 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.
14
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 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 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 Simmer until tender
Pot Roast, Stew Meat brown on MED HI to
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 To finish cooking
whole or pieces, Fish liquids to a boil
HI – preheat skillet MED HI to HI – 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 T
o hold, uncovered
15
SECTION FOUR: USING THE COOKTOP
Surface Burner Cooking Recommendations
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow
Simmering: Stewed HI – cover, Simmer slowly
Chicken, Corned Beef, bring liquid
Tongue, etc. to a boil
PASTAS HI – bring water to a MED HI to HI – to
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 Cook according
water to a boil, add to package directions
rice, cover XLO – to hold, cover
SAUCES Med. HI to HI – cook Simmer
Tomato Base meat/vegetables, (2 to 3 to thicken sauce,
follow recipe uncovered).
maintain a rolling boil
maintain pressure
Same as for Standard Burners
Same as for Standard Burners
Same as for Standard Burners
Same as for Standard Burners
®
Burners
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 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
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.
16
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 titanium coated grill plate.
Most types of foods, steaks, chops,
patties, poultry pieces, etc. cook
somewhat faster on the gas grill
with its constant regulated heat
than on an ordinary charcoal grill.
Your new Thermador Professional
grill is equipped with an aluminized
steel tube burner typical of those
used in restaurants. Automatic
ignition is used to eliminate the
continuous pilots found on
restaurant grills. The grill burner is
rated at 12,000 BTU/HR (same
rating using Propane).
by
the intense heat from
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 glows to light the
burner. DO NOT TOUCH any
burner while the igniter is
active.
BURNER EFFICIENCY AND
FLAME CHARACTERISTICS
The burner flame should be blue in
color and stable with no yellow
tips, excessive noise or lifting. It
should burn completely along both
®
sides of the burner tube.
An improper gas-air mixture may
cause either a yellow tipped flame
or burner flutter. Have the flame
adjusted by a technician. Foreign
particles may cause an orange
flame during initial use. This will
disappear with use.
If the flame is uneven, flutters,
makes excessive noise or lifts,
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.
After the flame is completely
around the burner, adjust the knob
to the desired heat setting.
17
SECTION FOUR: USING THE COOKTOP
Using the Grill
COOKING ON THE GRILL
• Preheat grill on HI setting for 10
to 15 minutes minimum.
hot grill sears the food, sealing
in the juices. The longer the
preheat, the faster the meat
browns and the darker the grill
marks.
• Grilling requires high heat for
searing and proper browning.
Most foods are cooked at the
higher heat settings for most of
the cooking time. However, for
some foods, it may be
necessary to turn the heat to a
lower setting after the initial
browning. This cooks the food
through without burning the
outside.
• Foods cooked for a long time
or basted with a sugary
marinade many need a lower
heat setting near the end of the
cooking time.
The
GRILLING SUGGESTIONS
• Trim any excess fat from the meat before cooking. Cut slits in
the remaining fat around the edges at 2" (51 mm) intervals.
• Brush on basting sauce toward the end of cooking.
• Use a spatula or tongs instead of a fork to turn the meat.
punctures the meat and lets the juices run out. Be cautious
when turning meat over.
• The grill grate has sides and a rear food guard that are de-
signed to make foods easier to turn with a spatula.
• After the juices begin to bubble to the surface, turn the meat
only once. This helps keep the juices in the meat.
• Some pieces of meat and poultry cook faster than others. Move
those pieces to the cooler area of the grill until the rest have
finished.
• The doneness of meat is affected by the thickness of the cut.
Chefs say it is impossible to have a rare doneness with a thin
cut.
• Add seasoning or salt after grilling.
A fork
• When the grill has cooled,
empty the grease into a grease
resistant container. Clean the
grease tray and grill plate with
warm, soapy water and rinse
with clear water.
• The grease tray may be placed
in the dishwasher for cleaning.
CAUTION:
• Do not leave the grill unattended while in
use.
• If childred are allowed to use the grill, they
must be closely supervised.
18
SECTION FOUR: USING THE COOKTOP
About the Gas Grill
DESCRIPTION
The built-in grill is made of restaurant-quality
aluminum that is coated with titanium. This produces
a surface with even heat that is easy to clean.
A maple chopping block and stainless steel cover
are available as accessories and are purchased
separately. Both are sized to fit on top of the surface
when the grill is not being used.
The maple chopping block and stainless steel cover
must be removed before turning the grill on.
CAUTION:
The grill is hot after use. Allow sufficient
time for grill components to cool before
cleaning.
Before cooking, verify that the grill is properly
assembled. The food guard must be positioned at the
back of the grill plate, as shown in the illustration.
Any utensil may be used on the grill surface.
Care should be taken that the surface is not gouged.
Food Guard
Grill Plate
Push grease tray
forward before use.
PREPARING THE GRILL
The grill must be tilted slightly forward for optimum
performance. See Installation Manual for procedure
to check and adjust the grill for proper tilt of the grill
plate. During installation, the installer is responsible
for leveling the product. The grill plate should be
washed with warm soapy water then rinsed with clear
water prior to use.
GRILL COOKING RECOMMENDATIONS
FOOD SETTING TIME (minutes)
Breakfast Sausage
Boneless Chicken Breast
Boneless Pork Chops (1"thick)
Ham slices (1/2"thick)
Filet Mignon (1-1/2" thick)
T-Bone Steak (1" thick)
Salmon Steak (1" thick)
Italian Sausage
Ground Beef Patties (6 oz)
Hot Dogs
Skewered Shrimp
Sliced Fruits or Vegetables
Grill Grease Tray
GRILL GREASE TRAY
• Push the tray under the front edge of the grill
overhang to catch grease or food residue.
• Clean the tray after every use. When removing
the tray, use care when tipping it so that the
contents do not spill.
• After cooling, pour the grease into a grease
resistant container for disposal.
Medium - High
Medium - High
High
Medium
High
High
High
High
High
Medium
Low - Medium
Low - Medium
7 to 11
17 to 23
17 to 20
6 to 8
13 to 18
15 to 20
17 to 20
13 to 16
10 to 15
7 to 12
6 to 8
6 to 10
19
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
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.
Care should be taken that the surface is not gouged
when utensils are used.
To remove tray, 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 150
500°F.
• There are no fixed settings on the knob.
• Press and turn the knob counter-clockwise to the
temperature setting.
F to
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 water then rinsed with clear
water prior to use. The griddle may be used without
Cooking on the Griddle
1. Check that the grease tray is tucked under the
griddle plate overhang.
2. Turn the knob to the cooking temperature to
preheat the griddle.
3. Preheat 10 to 12 minutes.
4. Add butter, margarine, oil or shortening if desired.
GRIDDLE COOKING RECOMMENDATIONS
FOOD
Eggs
Bacon, Breakfast Sausage
Toasted Sandwiches
Boneless Chicken Breasts
Boneless Pork Chops,
Steaks, 1" thick
Ground Beef Patties (6 oz)
Hot Dogs
Ham Slices. 1/2" thick
Pancakes, French Toast
Potatoes, Hash Browns
1" thick
300°F to 325°F (150°C to 160°C)
350°F to 375°F (177°C to 190°C)
325°F to 350°F (160°C to 177°C)
350°F to 375°F (177°C to 190°C)
375°F to 400°F (190°C to 205°C)
375°F to 400°F (190°C to 205°C)
375°F to 400°F (190°C to 205°C)
325°F to 350°F (160°C to 177°C)
350°F to 375°F (177°C to 190°C)
350°F to 375°F (177°C to 190°C)
375°F to 400°F (190°C to 205°C)
SETTING
20
SECTION FIVE: USING THE COOKTOP
Bake
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
RACK POSITIONS
5
4
3
2
1
Large Gas Main Oven with Rack Positions
Bake Rack Positions
Rack level positions in the oven are numbered like an elevator. Number one
level is the lowest.
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.
• Metal bakeware (with or without
a non-stick finish), heat-proof
glass, glass-ceramic, pottery,
or other utensils suitable for
the oven.
• Suitable cookie sheets have a
small lip on one side only.
Heavy sheets or those with
more than one side may affect
the baking time.
• The 36" and 48" ovens will
hold a full-sized commercial
baking sheet (18" x 26").
SECONDARY OVEN (48" 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.
21
SECTION FIVE: USING THE COOKTOP
Convection
Cooking with Convection
There are many advantages to
cooking with convection. In the
convection system, a fan in the
back of the oven moves heated air
evenly around the oven. The
moving air provides even heat so
foods can be placed on any rack
level with consistent results.
Multiple racks of foods can be
cooked or large quantities of foods
can be cooked at the same time.
Foods will cook thoroughly without
having to rotate pans.
Low, shallow bake ware should be
used with convection cooking. This
allows the heated air to circulate
around the food. Pans with high
sides or pans that are covered are
not suitable for convection cooking
because high sides or lids prohibit
the warm air from circulating
around the food.
Your favorite pans and cookware
can be used for convection cooking
provided they have low sides to
allow the heated air to circulate
around the food. Any food cooked
uncovered will brown evenly and
form a nice crust. Foods in covered
dishes (casseroles, pot roast) or
delicate custards do not benefit
from convection cooking.
Convection Baking
Time can be saved by baking an
entire batch of cookies at the same
time. The cookies will bake evenly
and be done all at the same time.
The baking time may be shorter
due to the warm circulating air.
For small items such as cookies,
check to see if they are done one
to two minutes before the recipe
time. For larger baked items such
as cakes, check five to six minutes
before the time indicated on the
recipe.
Convection cooking of meat and
poultry will result in foods that are
brown and crispy on the outside
and moist and juicy on the inside.
Large meat or poultry items may
cook up to 30 minutes less than
the suggested time so check them
so they will not be over baked. A
meat thermometer or an instant
read thermometer will provide
more accurate results than the
"minute per pound" method. The
larger the piece of meat or poultry,
the more time you will save.
Converting Conventional
Baking to Convection
Baking
To convert most recipes for baked
items (cookies, cakes, pies, etc.);
reduce the oven temperature by
25°F. For meat and poultry, the
temperature should not be
reduced. The same temperature
recommended in recipes and
cooking charts for meats and
poultry should be used.
22
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.
TEMPERATURE SETTING
When using Convection Bake,
reduce the temperature recommended in the recipe by 25
temperature does not need to be
reduced when cooking meats and
poultry. When roasting meats,
check internal temperature prior to
time recommended by recipe to
prevent over cooking.
°
F. The
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. Cookie sheets should not be staggered.
The cookie sheet 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. Baking time may be slightly longer.
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, stagger round cake pans
but cookie sheets should not be staggered.
CAUTION
WHEN USING THE OVEN IN ANY MODE
Never use aluminum foil to cover the oven racks or to line
the oven. It can damage the oven and cause a fire hazard if
heat is trapped under it. See Page 4.
23
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.
OVEN CONTROL KNOBS
(30" MODEL)
CLEAN
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°. 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 GAS 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
No change 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 indicator 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 the recipe.
SECONDARY OVEN
CONTROL KNOBS (48" MODELS)
TO SET THE SECONDARY OVEN (48" MODELS)
1. Select BAKE using Selector switch.
2. Set Temperature using the Oven Control Knob.
▲ The OVEN indicator 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 indicator light remains on until the Selector
switch is turned off.
NOTE: Temperature indicator is for the main oven only.
24
SECTION FIVE: USING THE COOKTOP
Other Uses of Bake
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 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 275
Suggested Temperature Recommendations to Keep Food Hot
FOOD OVEN TEMPERATURE °F
Beef ........................................................................... 150
Bacon .............................................................. 200° - 225°F
Biscuits and Muffins (covered) ........................ 175
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
°
F is not recommended.
°
- 200°F
°
F
OVEN CONTROL KNOBS
25
LARGE GAS MAIN OVEN SECONDARY GAS OVEN
CLEAN
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