Thermador PG484GGEBS/08 Owner’s Manual

D USE

For Thermador ProfessionaJ ®Atl

Gas

Ranges

ModeJs PG304

PG36 PG48

Thermador

A Special Message to our Customers

Thank you for selecting the Thermador ProfessionaP 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 modeJ 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

m Do not try to light any appliance. m Do not touch any electrical switch. m Do not use any phone in your building. m 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 orthe gas suppler.

AVERTISSEMENT

L'information fournie dans le present manuel doit 6tre rigoureusement suivie,

sous risque d'incendie ou d'explosion susceptible d'entraTner des dommages,

des blessures ou la mort.

-- N'entreposez pas et n'utilisez pas d'essence ou autres produits inflammables

proximite de la cuisiniere ou de tout

autre appareil;

-- $1VOU$ DETECTE7 UHE ODEUR

m N'allumez aucun appareil. m Ne touchez pas aux interrupteurs

electriques.

m N'utilisez pas les tel6phones du b_timent. m Appelez immediatement votre compagnie

de gaz de chez un voisin. Suivez les

instructions de la compagnie.

m Si vous n'arrivez pas a contacter votre

compagnie de gaz, appelez les pompiers.

L'installation et les reparations doivent @tre realis6es par un installateur qualifie, un centre de reparation agre6 ou la compagnie de gaz.

INTRODUCTION

Contents

introduction .................................................. 1

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

Care and Use Manua_ Conventions ............ 2

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 - PG3O4 ................. 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 ...............................................................

Convection Bake ............................................

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

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

Baking Recommendations .............................

Broil ................................................................

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

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

25 26 27

28 29 30 31

iNTRODUCTiON

The Thermador Professional ® Ranges are free-

standing units available in a number of configurations.

All models feature a gas cooking surface with a

professional size, 9A_ convection, self-cleaning oven

with broil capability.

GAS TYPE VERIFICATION

Verify the type of gas supplied to the location. Ensure that the appliance is connected to the type of gas for which it is certified. 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.

CAUTmON:

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 appmiance

must not exceed 14.0 inches water column (34.9 rob) from the propane gas tank to the

pressure regulator.

H'_PORTANT

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 in-

clude 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 ap-

pliance 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

INTRODUCTION: CARE AND USE MANUAL

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 Se_f-C_eaning Gas Ovens with Gas Broi_er

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.

AH Gas PG484GGE ................. All Gas, 48" wide Range with Four Gas

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

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING _NSTRUCT_ONS

PLEASE READ CAREFULLY

Gas Mode_s: PG304

120 volts, 60 Hz. 15 Amp electrical circuit required,

Gas Mode_s: PG364GL,PG366

120 volts, 60 Hz, 15 Amp electrical circuit required.

PG364GE- 20 Amp circuit required.

FOR PERSONAL SAFETY,

THIS APPLIANCE MUST BE

CONNECTED TO A PROPERLY GROUNDED

AND POLARIZED ELECTRICAL

POWER SUPPLY.

Accessible parts may

become hot when the gril_ ks in use. Young children must be kept away.

See InstaLlation Instructions for electrical requirements and grounding instructions.

CAUTION

Gas Mode_s: PG486GL,

120 volts, 60 Hz,

15 Amp electrical circuit required. PG486GE, PG484GGE - 20 Amp circuit required.

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.

CAUTmON - ALL MODELS

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

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

failure you can use the standard cooktop burners, but each must

be lit with a match. DO NOT attempt to light the two left burners manually. These

burners are equipped with the ExtraLow" feature and cannot be lit manually.

ALWAYS DISCONNECT THE

ELECTRICAL PLUG FROM THE WALL RECEPTACLE BEFORE

SERVICING THIS UNIT.

Itis recommended that adedicated circuit servicing this appliance be

provided. The use of gas cooking appliances

results in the production of heat and moisture.

SAVE THESE INSTRUCTIONS

TESTED IN ACCORDANCE WITH:

o ANSI Z21.1 for Household Gas

Appliances

o UL858 for Household Electric

Ranges

. CAN/CSA-22.2 No. 61-M89for

Household Cooking Ranges

o CAN/CGA 1.1-M81 Domestic

Gas Ranges

Check your local building codes for

the proper method of installation.

In the absence of local codes, this unit should be installed in

accordance with the National Fuel

Gas Code No. Z223.1 current issue and the National Electrical Code ANSI/NFPA No. 70 current issue orthe Can- B149 installation Codes

for Gas Burning Appliances and

C22.1 Canadian Electrical Code

Part 1.

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Safety Practices to Avoid

Personal injury

When properly cared for, your new Thermador ProfessionaP * Range

has been designed to be a safe, reliable appliance. However, use

extreme care when using this restaurant caliber range as this

type of appliance provides intense heat. When using kitchen

appliances, basic safety pre- cautions must be followed,

including the following: Read this Care and Use Manual

carefully before using your new range to reduce the risk of fire,

electrical shock, or injury to persons.

Insure proper installation and

servicing. Follow the installation instructions provided with this

product. Have the range installed and electrically grounded by a

qualified technician. Have the installer show you where

the 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 appli- ance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

• Immediately call your gas sup- plier from a neighbor's phone. Follow the gas supplier's in-

struction.

• If you cannot reach your gas supplier, call the fire depart-

ment.

• Installation and service must be performed by a qualified in-

staller, service agency or the gas supplier.

In the event a burner goes out and

gas escapes, open a window or a door. Do not attempt to use the

range until the gas has had time to

dissipate. Wait at least 5 minutes

before using the range. Do not repair or replace any part of

the appliance unless specifically

recommended in this manual. All

other servicing should be referred to a qualified technician.

Children should not be left alone

or unattended in an area where

appliances are in use. They should never be allowed to sit or stand on

any part of the appliance. If children are allowed to use the

appliance, they must be closely supervised.

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

foam4ype extinguisher.

Never let clothing, potholders, or other flammable materials

come in contact with ortoo c_ose

toany 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 bewom 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 orfire 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

DEVICE. VERIFY THAT THE ANTI-TIP DEVICE IS EN- GAGED PER iNSTALLATION

INSTRUCTIONS. (NOTE: ANTi-TIP DEVICE IS

REQUIRED ON ALL 30" AND 36" RANGES)

RtSK OF TiPPiNG OF

THE APPLIANCE, IT MUST BE SECURED

BY A PROPERLY

iNSTALLED ANTi-TIP

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

WARNMNG" 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 usingthe cooktop: DO NOT TOUCH THE BURNER GRATES

OR THE mMMEDJATE SUR- ROUNDmNG 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 bumerflames are smothered, unburned gas will escape into the

room. See Inside Front Cover regarding gas leaks.

Only certain types of glass, heat- proof glass-ceramic, ceramic,

earthenware, or other glazed utensils are suitable for 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 man- ufacturer.

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 mNFRARED

BURNERS, THE mNTERIOR SURFACES OF THE OVEN OR THE EXTERIOR AREA raM-

MEDIATELY SURROUNDING THE BOOR. Interioroven 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.

P_ace oven racks in desired position whi_e 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 self- cleaning the oven. If the gasket becomes worn or excessively soiled with food particles, replace gasket to assure a tight seal.

Protect the se_f-cmeaning 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.

, Rncase of fire or when inten- tionally "f_aming" liquor or

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

ufacturer's instructions.

California Proposition 65

WarRlirig: 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

OVER.

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 12qnch Oven 2 2 2

Two-Piece Broil Pan 1 1 1 1 25 25 25 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 CoatedTitanium-SurfaceGriddle 1 1 1

Product Registration Card 1 1 1 1 1 1 1

Backguard 1 ......

Installation Instructions 1 1 1 1 1 1 1 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. SThe aluminum broil pan is for the Secondary Oven; the porcelain and chrome broil pan is for the Main Oven.

SECTIONTWO:BEFOREYOUBEGIN

Before Using Your Range for the First Time

Remove aH packaging materials and temporary labels from oven

and cooktop.

Check that you have the items listed on Page 6.

Record the Model and Seria_ 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.

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

more information.

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

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

used position. Place rack(s) in the proper posi- tion before turning on the oven.

Insert the racks as follows:

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

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

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

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

Large Gas Main and Oven Rack Positions

Aluminum foi_ should never be used to cover the oven racks or to Hne 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 manufac-

turing 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.

SECTIONTHREE:DESCRPTION

Nodel and Parts identification

Gas Mode_ 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 Mode_s (shown)

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

(Backguard ordered separately)

Burner Grates & Burners

Gas Grill

Electric Griddle

Control Knobs, ExtraLow _"_ Burners (2)

Control Knobs, Standard Burners (2)

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

Oven Controls, Temperature

Indicator

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)

To provide proper ventilation, do NOT

remove range feet.

Main Gas Oven _nterior

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

SECTION THREE: DESCRIPTION

Gas Model PG366 - Shown Model PG364GE - Has a center gdddle 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 Mode_ (shown)

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

(Backguard ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow _)Burners (2)

4. Control Knobs, Standard Burners (4)

5. Oven Controls, temperature indicator

6. Oven Light and Selector Switches

7. Oven Door

8. Viewing Window

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

10. Range Feet (4)

WARNING'.

To provide proper ventilation, do NOT

remove range feet.

Gas Oven Interior,

Please see Page 8

SECTION THREE: DESCRPTION

Nodel and

Gas Mode_ PG304 - Shown

Key for PG304 Mode_s

1_ 9" Low Back

(island Trim - shown- and High Shelf ordered separately)

2_ Burner Grates & Burners 3_ Control Knobs, ExtraLow _ Burners (2)

4_ Control Knobs, Standard Burners (2)

5_ Oven Controls, Temperature Indicator 6_ Oven Light and Selector Switches

7_ Oven Door 8_ Viewing Window

9_ Kick Panel (Product Rating Label

Located Behind Kick Panel)

Parts identification

10_ Range Feet (4)

To provide proper ventila° tion, do NOT remove range

feet.

Gas Oven _nterior, Please see Page 8

SECTION THREE: DESCRPTION

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 HFMED-LO-XLO

2. Standard Knob OFF HFMED-LO

3. Grill Knob OFF LITE-HFMED-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

PG364GEBS

PG364GLBS

PG30 MODEL

......@®

PG36 MODELS

®®

6. Main Oven Knob OFF 150 200 250 300

350 400 450 500 Broil Clean

PG484GGEBS PG48 MODELS

PG486GEBS

PG486GLBS

O .......

O .....

SECTION FOUR: USING THE COOKTOP

Using the Cooktop

SEALED BURNERS 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

Sealed Star ®

Brass Burner Base

The cooktop features four or six gas surface burners; each rated

at 15,000 BTUiHR. 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.

Kno

Standard Burner

Contro_ Knob

The two words above each control knob identifies the burner

position. For example, LEFT FRONT, RIGHT FRONT, etc.

Bezel

BTU Output for Standard Burners o HI is equivalentto15,000 BTU/HR.

• LO is equivalent to 2,100 BTU/HR. BTU Output for ExtraLo_'P Burners

• HI isequivalentto15,000 BTU/HR.

• LO is equivalent to3,000 BTU/HR. o XLO is equivalent to370 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.

ExtraLow _ Burner

Contro_ Knob

The drawing shows that the control knob has an additional

range between the LO and XLO settings. When the knob is set within this range, the flame cycles off and on. By varying the length of time the flame is off and on, the

heat is reduced even further to cook delicate foods. For example,

these very low settings are suitable for simmering and poaching, melting chocolate and butter, holding cooked foods at temperatures without scorching or burning, etc.

SECTION FOUR: USING THE COOKTOP

Operation of the ExtraLow Burners

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

seconds and OFF for 52 seconds of each minute.

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

seconds and OFF for 8 seconds of each minute.

• To vary the amount of low heat to suit the food and quantity, the control can be set anywhere

within the LO and XLO range

marked on the knob.

ExtraLow Settings

• The number and dash designations, shown in the

drawing, are for reference only. Numbers do not actually appear on the knob. The number indicates the position of the flame setting as represented on the cooking chart, Pages 17 and 18, with the flame on longer at the #4 setting than on #1 setting.

To maintain a low or simmer heat, bring food to a rolling boil.

Stir well, then cover the pan and lower the heat to a setting just

below LO. Check periodically to see if the

control knob should be turned to another setting.

if an over-size pan is used, the simmer action may occur mainly in the center of the pan. To equalize the temperature throughout the food, stir the

food around the outer edges of

the pan into the food in the center.

it is normal to stir food occasionally while simmering.

This is especially important

when simmering for several

hours, such as for a homemade spaghetti sauce or beans.

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

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

It is normal not to see simmer bubbles immediately after the

food has been stirred.

There may be bubbling when the flame cycles ON and no

bubbles when the flame is OFF. Even when the flame is OFF,

there win be steam and a slight quiver on the liquid's surface.

Brass Base

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

BURNER CAP

SECTION FOUR: USING THE COOKTOP

AUTOMATIC REoiGNmON

If any one or more burners or grill blow out, the electronic igniter automatically sparks to reqight the

flame. Do not touch the burners when the igniters are sparking.

iMPORTANT:

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

There is a slight sound

associated with gas combustion and ignition. This is

a normal condition. On cooktops using propane

gas (LP), a sfight "pop" sound

may be heard at the burner ports a few seconds after the burner has been turned off.

POWER FAmLURE

In the event of a power failure,

only the standard burners can

be manually lit. It is necessary

to light each one individually.

If the cooktop is being used

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

position.

The standard burners can be

lighted by holding a match at

the ports and turning the control

knob to the Hi position. Wait until the flame is burning all around the burner cap before adjusting the flame to the

desired height.

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

sure to turn them off.

If either ExtraLow burner is on

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

until both knobs are first turned

off.

FLAME HEIGHT

• The correct flame height depends on 1) size and

material of pan being used; 2)

food being cooked; and 3)

amount of liquid in the pan.

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

Use a low or medium flame for pan materials that conduct the

heat slowly, such as porcelain coated steel or glass-ceramic.

FLAME DESCRiPTiON

Blue

econdary

Cone

Light Blue

Primary Cone

The griddle or gdll 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.

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 _cone

are normal. The flame should burn

completely around the burner

cap. If it doesn't, check that the

cap is positioned correctly on the base and that the ports are

not blocked. The flame should be stable with

no excessive noise or fluttering.

SECTION FOUR: USING THE COOKTOP

Cookware Recommendations

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 led. For best cooking

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

(51 mm)

BASE D_AMETER

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

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

Aluminum and copper are pan materials that

conduct the heat quickly and evenly. These metals are sometimes attached to the base or in the core

between stainless steel.

k'14', 4"

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 set level on the grate

without rocking or wobbling.

14"4"4"1

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.

r o:....

I£_ ___'£ :'_ :-_1

I4"4"'1"1

COVERED PAN

A properly fitting lid well shorten cooking time and

make it possible to use lower heat settings.

SECTION FOUR: USING THE COOKTOP

Specialty Cookware

FLAT-BOTTOM WOK PAN

CANNING TIPS:

Aflat base pan is preferred to one with a concave,

convex or rippled base.

When using two canners at the same time, use staggered burners. Do not block air to the burners.

A flame needs the right amount of air for complete

combustion.

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

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

ROUND-BOTTOM WOK

IN SUPPORT R_NG

Woks - Either flat based or round bottom woks

with the accessory ring can be used on models without a builtqn wok burner. Round bottom woks

must be used with a support ring. The porcelain- coated cast iron wok support ring must be purchased separately.

Canners and Stock Pots - Select one with a base diameter that extends no more than 2 inches

(51 mm) beyond the grate.

Standard Size Water Bath Canner

21 to 22 quarts (19.95 to 20.9 liters),

with an 11 to 12 inch base (279 to 305 mm) and

a 9 to 11 inch depth (229 to 279 mm).

Standard Size Pressure Canner

8 to 22 quarts (7.6 to 20.9 liters), with an 8 to 11 inch base (203 to 279 mm) and a 6-1/2" to 12 inch depth (165 - 305 mm).

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

COOKING

SUGGESTIONS FOR USING THE RECOM- MENDATIONS Use the chart on Pages 17 and 18 as a guide. The

settings you use will vary depending on the pans selected and the starting temperature of the food.

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

settings.

The ExtraLow setting can be either a cooking or a

holding setting.

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

SECTION FOUR: USING THE COOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

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 GdJled 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 according to package

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 = cover, bring Use XLO XLO= cook 3 to 4

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

HL 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, HI = preheat skillet MED HI to Hi = 4 to 3 = to hold, covered Thin Steaks, Hamburgers, brown meat 4 to 3 = to hold, uncovered Link Sausage

Poaching: Chicken, HI = Cover, bring Use XLO 4 to 3 = to finish cooking whoJe or pieces, Fish liquids to a boil

Standard Burners ExtraLow® Burners

directions

XLO = to hold*

hard cooked

maintain temperature

SECTION FOUR: USING THE COOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

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

PASTA8 NJ - bring water to a MED Nt to NJ- to Same as for Standard Burners

Macaroni, Noodles, boil, add pasta maintain a rolling boi! Spaghetti

POPCORN (use a heavy, NJ - cover, heat until BED NJto NJ- Same as for Standard Burners

flat bottom pan) kernels start to pop finish popping

PRESSURE COOKER Bed, NI to NI - build BED LO to BED - Same as for Standard Burners

Meat up pressure maintain pressure Vegetables Nt = build up pressure BED LO to BED = Same as for Standard Burners

RiCE NI - cover, bring 4 to 2- cook according

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

SAUCE8 Bed, HJto Nt - cook 2 to XLO - simmer

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

follow recipe uncovered).

Standard Burners ExtraLo_ _Burner

maintain pressure

White, Cream, Bernaise, Bed. LO - melt fat, LO to BED LO - XLO - to hold, cover*

follow recipe finish cooking

HoJJandaise XLO to Lo XLO XLO - to hold, lowest setting

80UPS, STOCK Nt - cover, bring 3 to 2- simmer

liquid to a boil XLO - to hold, cover*

VEGETABLE8 NJ - cover, bring BED LO to BED - XLO - to hold, cover

Fresh water and vegetables cook 10to 30 minutes,

to a boil or until tender

Frozen NJ- cover, bring BED LO to BED - Same as for Standard Burners

water and vegetables cook according to to a boil package directions

Deep Frying Nt - heat oil BED to BED NJ- Same as for Standard Burners

maintain frying temperature

In Pouch NJ - cover, bring LO to BED LO - Same as for Standard Burners

water and vegetables cook according to to a boil package directions

Saute NJ - heat oil or melt BED LO to BED - Same as for Standard Burners

butter, add vegetables cook to desired

doneness

Stir Fry N_- heat oil, add BED NJto N_- Same as for Standard Burners

vegetables finish cooking

* We recommend that these foods be stirred occasionally.

SECTION FOUR: USING THE COOKTOP

Using the Grill

A VENTmLATRNG HOOD of adequate cubic4eet-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 require-

ments in the Installation Instructions for additional information.

THE GRILL (Available on some models)

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

as meat cooked on an outdoor grill.

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

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

the stainless steel radiant. Most types d 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 ProfessionaP 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 usedwith pro- pane gas, a slight pop or

flash mayoccur 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 RE_GN_T_ON The electronic igniter auto°

matically sparks the burner to light. DO NOT TOUCH any burner while the igniters are sparking.

BURNER EFFICIENCY AND FLAME CHARACTERiSTiCS

The burner flame should be blue in color and stable with no yellow

tips, excessive noise or lifting. It should burn completely along both

sides of the burner tube. An improper gas=air mixture may

cause either a yellow tipped flame or burner flutter. Have the flame

adjusted by a technician. Foreign particles inthe 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 nofixed positions on the control knob between HI and LO. To turn

the burner on, press the control knob and rotate it counter-

clockwise to the LITE position.

After the flame is completely

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

SECTION FOUR: USING THE COOKTOP

Disassembly/Assembly of the Grill

, Use extreme care when p_acing the grill

components into the grill compartment. Avoid contacting the ceramic igniter which could break preventing operation of the grill.

The grill must be assemMed as shown. The drip tray heat shields must be in place, and the burner must be properly positioned relative to the gas supply. Rncorrect assembly of the grimmmay 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.

The stainless steel radiant lies on two (2) studs on each end of the grill can.

Place the grill grate, with raised food contain= ment rail oriented towards the grill box rear.

Exploded Views and Side View of Grill

Heat Deflector

Gritl Box

Drip Pan

Burner Placement in slots in back of grill

SECTION FOUR: USING THE COOKTOP

Using the Grill

COOKING ON THE GRILL

• The burner should light within approximately 5 seconds.

Preheat grill for 10 to 15 minutes minimum. The hot grill sears the food, sealing in the

juices. The longer the preheat,

the faster the meat browns and the darker the grill marks.

Grilling requires high heat for searing and proper browning.

Most foods are cooked at the higher heat settings for most of

the cooking time. However,

when grilling large pieces of

meat or poultry, it may be necessary to turn the heat to a lower setting after the initial browning. This cooks the food through without burning the

outside.

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

GRiLLiNG SUGGESTIONS

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

in the remaining fat around the edges at 2" (5t mm) inter- vals,

@ Brush on basting sauce toward the end of cooking,

@ Use a spatula or tongs instead of a fork to turn the meat, A

fork punctures the meat and lets the juices run out,

¢, Add seasoning or salt after grilling,

¢, The grill grate has side and rear rails designed to make

foods easier to turn with a spatula,

@ After the juices begin to bubble to the surface, turn the meat

only once, This helps keep the juices in the meat,

@ Some pieces of meat and poultry cook faster than others,

Move those pieces to the cooler area of the grill until the rest have finished,

@ The doneness of meat is affected by the thickness of the

cut. Chefs say it is impossible to have a rare doneness with a thin cut.

@ Do not leave the grill unattended while cooking,

After grilling and the food has

been removed, turn the knob to HI and burn off any excess

grease which has accumulated on the stainless steel radiant.

• Use a brasswire 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 atso 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.

SECTION FOUR: USING THE COOKTOP

Cooking

Food Weight or Control Total Suggested

Thickness Setting Cooking Time

MEATS

Beef Hamburgers

Steaks

Rib, Club, Tenderloin,

Porterhouse, T-Bone,

Sirloin

Rare (140°F)

1/2 to 3/4 inch

(13 mmto 19 ram)

1" (25 ram)

1zl/2 '' (38 mm)

Recommendations

14 to 18 minutes

12 to 15 minutes

HI HI

10 to 14 minutes 13 to 18 minutes

Special instructions

and Tips

Grill, turning once when

juices rise to the surface.

Do not leave hamburgers unattended since a flare

up can occur quickly.

Remove excess fat from edge. Slash remaining fat

at 2dnch (51 mm) intervals. Grill turning once.

Lamb

Chops & Steaks

Pork

Medium (160 ° F)

Well-Done (170 ° F)

Rare (140°F)

Medium (160°F)

Well-Done (170°F)

Chops

1" (25 mm) MED to 14 to 22 minutes

1zl/2" (38 mm) HI 18 to 27 minutes

1" (25 mm) MED 22 to 32 minutes

1_1/2" (38 mm) MED 27 to 37 minutes

1" (25 mm}

1-1/2" (38 mm)

1" (25 mm)

1-1/2" (38 mm)

1" (25 mm)

1/2" (13 mm)

1" (25 mm)

MED to HI

MED

MED MED

12 to 15 minutes 14 to 18 minutes

15 to 20 minutes 18 to 25 minutes

20 to 30 minutes

20 to 40 minutes 35 to 60 minutes

Remove excess fat from edge. Slash remaining fat

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

Remove excess fat from edge. Slash remaining fat

at 2dnch (51 mm) intervals. GrIH,turning once.

Cook well done.

MEDRibs

45 to 60 minutes

Grill, turning occasionally. During last few minutes

brush with barbecue sauce. turn several times.

SECTION FOUR: USING THE COOKTOP

Grill Cooking Recommendations

Food Weight or Control Total Suggested Special instructions

Thickness Setting Cooking Time and Tips

MEATS

Pork

Ham Steaks

(precooked)

1/2 inch

4 to 8 minutes

Remove excess fat from

edge. Slash remaining fat at 2=inch (51 mm) intervals. Grill, turning once.

Hot Dogs

POULTRY

Chicken Broiler/Flyer

Halved or

Quartered

Breasts, bone=in

FiSH AND SEAFOOD

Steaks

Halibut,

Salmon, Swordfish

Whole

Catfish,

Rainbow

Trout

2 to 3 pounds

3/4 to 1 inch

8 to 16 ounces

MED

LO or

MED

MED to HI

MED to Hi

5 to 10 minutes

1 to 1=1/2 hours

40 to 60 minutes

30 to 45 minutes

8 to 15 minutes

20 to 30 minutes

Slit skin. Grill, turning once.

Place skin side up. Grill,

turning 2 to 3 times.

Grill, turning once. Brush with melted butter, margarin_ or oil to keep moist. Grill, turning once. Brush with melted butter, margarine or oil to keep moist.

SECTION FOUR: USING THE COOKTOP

About the 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 availabb 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.

• Theelectricgdddleelementbrated 120voltsAC, 1,6000 watts.

The griddle e_ement is hot after use. AHow sufficient time for griddle components to

coo_ before cleaning.

CONTROLKNOB

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.

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°F to

500°F. There are no fixed settings on the knob.

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

PREPARING THE GRIDDLE The griddle must be tilted slightly forward for optimum

performance. See Installation Manual for procedure to check and adjust griddle for proper tilt of griddle plate. During installation, the installer is responsible for leveling the product. The griddle plate should be washed with warm soapy water then rinsed with clear

Cooking on the Griddme

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.

GRIDDLECOOKINGRECOMMENDATIONS

FOOD SETTING

Eggs 300°Fto 325°F (150°C to 160°C) Bacon;BreakfastSausag_350°F to 375°F (177°C to 190°C)

Toasted Sandwiches 325°F to 350°F (160°C to 177°C)

Bonebss ChickenBreasts 350°F to 375°F (177°Cto 190°C) BonelessPorkChops,1/2"thick350°F to 375°F (!77°C to 190°C)

Ham Slices 1/2" thick 350°Fto 375°F (177°C to 190°C) Pancakes;FrenchToast 350°F to 375°F (177°C to 190°C)

Potatoes;Hash Browns 375°Fto 400°F (190°C to 205°C)

SECTION FIVE: USING THE COOKTOP

TiPS FOR BAKE

PREHEATING THE OVEN Preheat the oven before cooking

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

ber of racks in the oven. GBTTmNG THE BEST RESULTS

A Minimize opening the door:

• Use a minute timer.

• Use the interior oven lights.

A Choose the right size utensil;

use the utensil recommended in the recipe.

A Store the broiler pans outside

the ovens. An extra pan

without food, affects the

browning and cooking.

A 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 POSmONS

Large Gas Main Oven with Rack Leve_ 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 MA N OVi=N

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 tail, 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 ora turkey, rack level #2 is the preferred rack.

Two Rack Baking

• Racklevels#2and#5maybeusedwhenbakingontwolevels. Foodssuch 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.

A Metal bakeware (with or

without a non-stick finish),

heat-proof glass, glass- ceramic, pottery, or other

utensils suitable for the oven.

A 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.

A The 36" and 48" oven will hold

a fuDsized commercial baking sheet (18" x 26").

SECONDARY OVEN (PG48 Mode s)

• Baking on rack #3 will result in the best producL 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 fronL

E P_acement A Allow at least 1" of space between the pans and the oven walls so

heat can circulate around each pan.

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

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

SECTION HVE: 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.

H_GH 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 MAmN 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.

BakewareType

• 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 recom- mended in the recipe by 25°F.

When roasting meats, check internal temperature prior to time

recommended by recipe to prevent over cooking.

P_acement

• 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 _N ANY MODE

Never use a_uminum foim to cover the oven racks or to Hne

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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