Thermador PG48, PG304, PG36 CARE AND USE MANUAL
CARE AND USE MANUAL
For Thermador Professional® All Gas Ranges
Models
PG304
PG36
PG48
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
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.
A VERTISSEMENT
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 One: General Safety Instructions
Safety ...........................................................3 – 4
Precautions ..................................................5 – 6
Section Two: Before You Begin
Before Using Your Range for the First Time......7
Section Three: Description
Model & Parts Identification – PG484GGE...........8
Model & Parts Identification – PG366................... 9
Model & Parts Identification – PG304................. 10
Guide to Knob Identification and Location.........11
Section Four: Using the Cooktop
Using the Cooktop ...................................12 – 13
Flame Setting Guidelines.................................14
Proper Cookware .....................................15 – 16
Surface Burner Cooking
Recommendations ...................................17 – 18
Using the Grill . ........................................19 – 21
Grill Cooking Recommendations .............22 – 23
About the Griddle .............................................24
Griddle Cooking Recommendations ................24
Section Five: Using the Oven
Bake .................................................................25
Convection Bake.............................................. 26
Setting Bake/Convection Bake ........................27
Other Uses of Bake..........................................28
Baking Recommendations ...............................29
Broil ..................................................................30
Setting Broil and Convection Broil ...................31
Broiling and Roasting Recommendations........32
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 42.
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 PG 304 comes with a low back. For all other
models, one of three available backguards must
be ordered separately and installed at the back
of the range. The three backguard choices include a Low Back, High Back Shelf, or Island
Trim. Before using the range, insure that it is
equipped with a proper backguard. Refer to the
Installation Instructions accompanying this appliance for more information.
Section Six: Care and Maintenance
Self-Cleaning the Oven............................33 – 34
Range Cleaning Recommendations ........35 – 40
Section Seven: Before Calling For Service
Do-It-Yourself Maintenance ............................. 41
Before Calling For Service. ..............................42
Data Rating Plate............................................. 42
Warranty...........................................................43
1
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 42 of this manual. The charts on the following pages
summarize the various range models and identify the features of each range.
PG Ranges, featuring a Gas Cooking Surface
with Self-Cleaning Gas Ovens with Gas Broiler
All Gas PG304......................... All Gas, 30" wide Range with Four Gas
Cooktop Burners and self-cleaning Gas Oven
All Gas PG364GE ................... All Gas, 36" wide Range with Four Gas
Cooktop Burners, Electric Griddle and self-cleaning Gas Oven
All Gas PG364GL.................... All Gas, 36" wide Range with Four Gas
Cooktop Burners, Grill and self-cleaning Gas Oven
All Gas PG366......................... All Gas, 36" wide Range with Six Gas
Cooktop Burners and self-cleaning Gas Oven
All Gas PG486GE ................... All Gas, 48" wide Range with Six Gas
Cooktop Burners, Electric Griddle, large self-cleaning Gas Oven
and one secondary Gas Oven.
All Gas PG486GL.................... All Gas, 48" wide Range with Six Gas
Cooktop Burners, Grill, large self-cleaning Gas Oven
and one secondary Gas Oven.
All Gas PG484GGE................. All Gas, 48" wide Range with Four Gas
Cooktop Burners, Grill, Electric Griddle, large self-cleaning Gas
Oven and one secondary Gas Oven.
2
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS
PLEASE READ CAREFULLY
Gas Models:
PG304
120 volts, 60 Hz.,
15 Amp electrical circuit required.
Gas Models:
PG364GL,PG366
120 volts, 60 Hz.,
15 Amp electrical circuit required.
PG364GE - 20 Amp circuit required.
Gas Models:
PG486GL,
120 volts, 60 Hz.,
15 Amp electrical circuit required.
PG486GE, PG484GGE - 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
3
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.
• 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.
new
®
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.
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 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
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)
4
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, 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
burner, such as a griddle, for
prolonged periods of time. This
can result in poor combustion that
generates harmful by-products.
Use caution to insure that drafts like
those from forced air vents or fans do
not blow flammable material toward
the flames or push the flames so that
they extend beyond the edges of the
pot.
Always use utensils that have flat
bottoms large enough to cover
the burner. The use of undersized
utensils could expose a portion of
the flame and may result in ignition
of clothing.
Do not use flammable cleaners to
clean the range.
To minimize the risk of burns,
ignition of flammable materials and
unintentional spillage, position
handles of utensils inward so they
do not extend over adjacent work
areas, cooking areas, or the edge
of the range's cooktop.
Hold the handle of the pan to
prevent movement of the utensil
when stirring or turning food.
DO NOT use pots or pans on the
grill section.
Do not use the grill for cooking
excessively fatty meats or
products which promote flare-ups.
The optional cutting board
accessory must be removed
before operating the griddle
beneath or burners adjacent to it.
GREASE IS FLAMMABLE. Let
hot grease cool before attempting
to handle it. Avoid letting grease
deposits collect. Clean after each
use.
For proper lighting and
performance of the burners, keep
the igniter ports clean. It is
necessary to clean these when
there is a boil over or when the
burner does not light even though
the electronic igniters click. See
Page 38.
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:
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.
DO
5
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.
BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU HAVE THESE ITEMS:
Service should only be done by
authorized technicans. Techni-
cians must disconnect the power
supply before servicing this unit.
Listen to be sure the cooling blower
runs whenever the oven controls
are set to broil or self-clean. If the
fan does not operate, do not use
the oven. Call an authorized
service center for service.
Clean the ventilator hood and
filters above the range frequently
so grease from cooking vapors
does not accumulate on them.
• In case of fire or when 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 PG PG PG PG PG PG PG
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 and chrome broil pan is for the Main Oven.
6
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
42. 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.
5
4
3
2
1
Large Gas 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 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 40 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.
7
SECTION THREE: DESCRIPTION
Model and Parts Identification
Gas Model PG484GGE - Shown below
Model PG486GE – Has a griddle and six burners, two ExtraLow® and four standard.
Model PG486GL – Has a grill and six burners, two ExtraLow® and four standard.
Key for PG484GGE Models
(shown)
1. 22" High Shelf Backguard,
®
- shown
14
2
5
1
12
2
6
3
9
10
8
4
9
8
13
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)
7
7
11
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
16
16
17
15
21
18
20
8
SECTION THREE: DESCRIPTION
Gas Model PG366 - Shown
Model PG364GE – Has a center griddle and four burners, two ExtraLow® and two standard.
Model PG364GL – Has a center grill and four burners, two ExtraLow® and two standard.
Key for PG366 Model (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)
7
3
4
6
2
2
5
1
2
4
8
WARNING:
To provide proper
ventilation, do NOT
remove range feet.
Gas Oven Interior,
Please see Page 8
10
9
10
9
SECTION THREE: DESCRIPTION
Model and Parts Identification
Gas Model PG304 - Shown
Key for PG304 Models
1
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)
WARNING:
To provide proper ventilation, do NOT remove range
feet.
10
2
2
3
5
4
6
7
8
9
10
Gas Oven Interior,
Please see Page 8
10
SECTION THREE: DESCRIPTION
Guide to Knob Identification and Location
Locate each knob type by
the corresponding number
on the diagrams. Actual
knobs are not numbered.
1. XLO Knob
OFF HI-MED-LO-XLO
2. Standard Knob
OFF HI-MED-LO
3. Grill Knob
OFF LITE-HI-MED-LO
4. Griddle Knob
OFF 150 200 250 300
350 400 450 500
5. Secondary Oven Knob
OFF 150 200 250 300
350 400 450 500
Broil
PG304BS
PG366BS
1
PG364GEBS
1
PG364GLBS
PG30 MODEL
1
6 2
PG36 MODELS
2
4
6
6
2
2
6. Main Oven Knob
OFF 150 200 250 300
350 400 450 500
Broil Clean
PG484GGEBS
1
PG486GEBS
1
PG486GLBS
1
3
6
2
PG48 MODELS
2
2
5
5
6
6
3
4
4
2
1
2
5
11
6
3
2
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
®
ExtraLow
Burners
370 BTU / HR.
The controls for the two left
burners, front and rear, have
flame settings even lower than the
standard LO settings.
Setting Indicator
ExtraLow
Range
®
HR.
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.
12
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
• Check periodically to see if the
seconds and OFF for 52
seconds of each minute.
• When the knob is set just below
• If an over-size pan is used, the
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.
• It is normal to stir food
• When lowering the flame
1
2
• If the setting is too low to hold
3
4
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 17 and 18, 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. 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
13
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
14
• 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.
15
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 1 1 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.
16
SECTION FOUR: USING THE COOKTOP
Surface Burner Cooking Recommendations
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow® Burners
BEVERAGES MED – heat milk, LO – finish heating XLO – keep warm,
Cocoa cover cover*
BREADS MED – preheat skillet MED LO to MED – Same as Standard
French Toast, Pancakes, cook
Grilled Sandwiches
BUTTER 4 to 3 – allow 5 to 10
Melting XLO – to hold minutes to melt
CEREALS HI – cover, bring MED LO to MED – XLO – to hold, cover*
Cornmeal, Grits, water to a boil, add finish cooking
Oatmeal cereal
CHOCOLATE Use XLO 2 to XLO – allow 10
Melting to 15 minutes to melt
DESSERTS MED LO to MED – MED LO to MED Same as Standard
Candy cook following recipe
Pudding and Pie Filling MED LO LO MED LO
Mix cook according to
package directions
Pudding MED LO – Bring milk LO MED LO – to cook
to a boil
EGGS MED HI –
Cooked in Shell water to a boil, add minutes for soft cooked;
eggs, cover or 15 to 20 minutes for
Fried, Scrambled MED – LO to MED LO XLO– to hold for a
melt butter, add eggs finish cooking short period*
Poached HI – bring water to MED to MED HI – Same as Standard
the boiling point, finish cooking
add eggs
MEAT, FISH, POULTRY HI – until meat starts MED LO to MED – Same as Standard
Bacon, Sausage Patties to sizzle finish cooking
Braising: Swiss Steak, HI – melt fat, then Use XLO 3 to 2 –
Pot Roast, Stew Meat brown on MED HI to simmer until tender
HI, add liquid, cover
Quick Frying: Breakfast MED HI to HI – MED HI to HI – Same as Standard
Steaks preheat skillet fry quickly
Frying: Chicken HI – heat oil, then LO – cover, finish Same as Standard
brown on MED cooking
Deep Frying: Shrimp HI – heat oil MED HI – to Same as Standard
Pan Frying: Lamb Chops,
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
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
17
SECTION FOUR: USING THE COOKTOP
Surface Burner Cooking Recommendations
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow
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).
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
®
Burner
White, Cream, Bernaise, Med. LO – melt fat, LO to MED LO – XLO – to hold, cover*
follow recipe finish cooking
Hollandaise XLO to Lo XLO XLO – to hold, lowest setting
SOUPS, STOCK HI – cover, bring 3 to 2 – simmer
liquid to a boil XLO – to hold, cover*
VEGETABLES HI – cover, bring MED LO to MED – XLO – to hold, cover
Fresh water and vegetables
to a boil or until tender
Frozen HI – cover, bring MED LO to MED –
water and vegetables cook according to
to a boil package directions
Deep Frying HI – heat oil MED to MED HI –
In Pouch HI – cover, bring LO to MED LO –
water and vegetables cook according to
to a boil package directions
Saute HI – heat oil or melt MED LO to MED –
butter, add vegetables cook to desired
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.
18
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
by
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
grill is equipped with an aluminized
steel U-shaped tube burner typical
of those used in restaurants.
Automatic ignition is used to
eliminate the continuous pilots
found on restaurant grills. The grill
burner is rated at 18,000 BTU/HR.
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.
the intense heat from
AUTOMATIC
REIGNITION
The electronic igniter automatically sparks the burner to
light. DO NOT TOUCH any burner
while the igniters are sparking.
BURNER EFFICIENCY AND
FLAME CHARACTERISTICS
The burner flame should be blue
in color and stable with no yellow
tips, excessive noise or lifting. It
should burn completely along both
sides of the burner tube.
®
An improper gas-air mixture may
cause either a yellow tipped flame
or burner flutter. Have the flame
adjusted by a technician. Foreign
particles in the gas line may cause
an orange flame during initial use.
This will disappear with use.
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.
19
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 V iew of Grill
Grill
Grate
Stainless
Steel Radiant
U-shaped
burner
Heat
Deflector
Grill Box
Drip Pan
Burner Placement in slots in back of grill
20
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 slits
in the remaining fat around the edges at 2" (51 mm) intervals.
Brush on basting sauce toward the end of cooking.
Use a spatula or tongs instead of a fork to turn the meat.
fork punctures the meat and lets the juices run out.
Add seasoning or salt after grilling.
The grill grate has side and rear rails designed to make
foods easier to turn with a spatula.
After the juices begin to bubble to the surface, turn the meat
only once. This helps keep the juices in the meat.
Some pieces of meat and poultry cook faster than others.
Move those pieces to the cooler area of the grill until the
rest have finished.
The doneness of meat is affected by the thickness of the
cut. Chefs say it is impossible to have a rare doneness
with a thin cut.
Do not leave the grill unattended while cooking.
A
• 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 flare-
ups due to grease dripping on the stainless steel radiant.
If flare-ups occur, use a long handled spatula to move the
food to another area of the grill.
Should flare-ups become excessive, remove the food from
the grill and turn off the burner.
Excessive flames occur when cooking meat with extra fat,
i.e. 30% ground beef, untrimmed steaks, lamb chops, etc.
Be cautious when turning meat over.
It is important that grilling be supervised at all times.
21
SECTION FOUR: USING THE COOKTOP
Grill Cooking Recommendations
Food Weight or Control
Thickness Setting
MEATS
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
Medium 1" (25 mm) MED to 14 to 22 minutes
(160° F) 1-1/2" (38 mm) HI 18 to 27 minutes
Total Suggested
Cooking Time
Special Instructions
and Tips
juices rise to the surface.
unattended since a flare
up can occur quickly.
at 2-inch (51 mm) intervals.
Grill, turning once.
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
(160°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.
22
SECTION FOUR: USING THE COOKTOP
Grill Cooking Recommendations
Food Weight or Control
Total Suggested
Special Instructions
Thickness Setting Cooking Time and Tips
MEATS
Pork
Ham Steaks 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.
23
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,
1,6000 watts.
CAUTION:
The griddle element is hot after use. Allow
sufficient time for griddle components to
cool before cleaning.
CONTROL KNOB
GRIDDLE
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
GRIDDLE GREASE TRAY
• Push the tray under the front edge of the griddle
overhang to catch grease or food residue.
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
• Clean the tray after every use. When removing
the tray, use care when tipping it so that the
contents do not spill.
Cooking on the Griddle
1. Check that the grease tray is tucked under the
griddle plate overhang.
2. Turn the knob to the cooking temperature to
preheat the griddle.
3. Preheat 10 to 12 minutes.
4. Add butter, margarine, oil or shortening for more
flavor.
5. Add the food and cook.
6. Care should be taken that the surface is not
gouged when utensils are used.
GRIDDLE COOKING RECOMMENDAGRIDDLE COOKING RECOMMENDA
GRIDDLE COOKING RECOMMENDA
GRIDDLE COOKING RECOMMENDAGRIDDLE COOKING RECOMMENDA
FOODFOOD
FOOD
FOODFOOD
Eggs 300°F to 325°F (150°C to 160°C)
Bacon; Breakfast Sausage 350°F to 375°F (177°C to 190°C)
Toasted Sandwiches 325°F to 350°F (160°C to 177°C)
Boneless Chicken Breasts 350°F to 375°F (177°C to 190°C)
Boneless Pork Chops, 1/2" thick
Ham Slices
Pancakes; French Toast 350°F to 375°F (177°C to 190°C)
Potatoes; Hash Browns 375°F to 400°F (190°C to 205°C)
1/2"
thick 350°F to 375°F (177°C to 190°C)
SETTINGSETTING
SETTING
SETTINGSETTING
350°F to 375°F (177°C to 190°C)
TIONSTIONS
TIONS
TIONSTIONS
24
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 25½F.
BAKEWARE TYPE
RACK POSITIONS
5
4
3
2
1
Large Gas Main Oven with Rack Level Position
Bake Rack Positions
Rack level positions in the oven are numbered like an elevator. Number one
level is the lowest and number five level is at the top.
LARGE MAIN OVEN
One Rack Baking
• The Bake mode is best for baking on one rack with rack level #3 used for
most baked items. If the item is tall, such as an angel food cake, rack
level #2 may be used. Pies are best baked on rack level #2 to make certain
the bottom of the crust is done without over browning the top. When large
pieces of meat or poultry are roasted , such as a prime rib of beef or a turkey,
rack level #2 is the preferred rack.
Two Rack Baking
• Rack levels #2 and #5 may be used when baking on two levels. Foods such
as cookies and biscuits work well using these two racks. Casserole dishes
may also be baked using these two levels.
Three Rack Baking
• If three-rack baking is desired, the Convection Bake mode should be used.
▲ 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").
SECONDARY OVEN (PG48 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.
25
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.
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.
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