Thermador PRD484EEHU/01, PRD304EHU/08, PRD304EHU/07, PRD304EHU/06, PRD304EHU/05 Owner’s Manual
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CARE AND USE MANUAL
For Thermador Professional ®
PRO-HARMONY TM Dual Fuel Ranges
GUIDE D'UTILISATION ET
D'ENTRETIEN
Pour cuisiniere a combustion jumelee
Professional ®PRO-HARMONY TM de
Thermador
Models/
Modeles /
PRD30
PRD36
PRD48
Thermedor Ao Am_c._ A-oo,,,
Table of Contents
About This Manual ............................ 1
Safety ...................................... 2
Before You Begin ............................. 9
Description ................................. 10
Model and Parts Identification - 48" Range ............................ 10
Model and Parts Identification - 36" Range ............................ 12
Model and Parts Identification - 30" Range ............................ 13
Using The Cooktop .......................... 14
Cookware Recommendations ...................................... 18
Specialty Cookware ............................................. 20
Cooking Recommendations ....................................... 21
Surface Burner Cooking Recommendations ........................... 21
Using the Gas Grill .............................................. 23
About the Gas Grill .............................................. 25
About the 12" and 24" Electric Griddle ............................... 27
Griddle Cooking Recommendations ................................. 28
Using the Oven .............................. 29
Bake ......................................................... 29
Convection .................................................... 30
Setting Bake/Convection Bake ..................................... 32
Other Uses of Bake .............................................. 33
Warm (Secondary Oven) ......................................... 34
Proof (Secondary Oven) .......................................... 34
Baking Recommendations ........................................ 35
Broil/Convection Broil ............................................ 35
Setting Broil or Convection Broil .................................... 36
Table of Contents Cont.
Broiling and Roasting Recommendations ............................. 37
Care and Maintenance ........................ 38
Self-Cleaning the Oven (s) ........................................ 38
Range Cleaning ................................................ 39
Cleaning Recommendations ...................................... 40
Do-It-Yourself Maintenance ....................................... 44
Before Calling For Service .................... 45
Statement of Limited Product Warranty .............................. 46
This Thermador Appliance is made by
BSH Home Appliances Corporation
5551 McFadden Ave.
Huntington Beach, CA 92649
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
About This Manual
How This Manual Is Organized
This manual contains several sections:
The "Safety" section describes important safety precautions. Please read this
section before using your new appliance.
"Using The Cooktop " and "Using the Oven" sections describe how to operate
the appliance and how to ensure a long life for your appliance.
The "Care and Maintenance" section describes how to clean and maintain your
appliance.
The "Before Calling For Service" section includes troubleshooting tips and your
Warranty.
Before using your appliance, be sure to read this manual. Pay special attention to
the Important Safety Instructions located at the beginning of the manual.
Introduction
Introduction
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 flammable vapors and liq-
uids 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 depart-
ment.
Installation and service must be performed by a qualified
installer, service agency or the gas supplier.
The Thermador Professional® Ranges are freestanding units available in a number
of configurations. All models feature a gas cooking surface with a professional size,
electric convection, self-cleaning oven with convection broil capability. The 48"
model has an electric self-cleaning auxiliary oven with broil capability.
Gas Type Verification
Verify the type of gas supplied to the location. Ensure that the appliance is con-
nected to the type of gas for which it is certified. All models are certified for use with
natural gas. Field conversion of the appliance for use with propane gas supply will
Page 1
requireaconversionkit.Makecertainyourrangeandgastypearethesame.Refer
totheproductratinglabelwhichcanbelocatedasindicatedonPage45.
,_ CAUTION
Important: All ranges must be installed with a backguard. The 30" model comes with a low
back. For all other models, one of three available backguards must be ordered
separately and installed at the back of the range. The three backguard choices
include a Low Back, Pot and Pan Shelf, or Island Trim. Before using the range,
insure that it is equipped with a proper backguard. DO NOT attempt to use a
backguard that is not designed to fit your particular model range. Refer to the
Installation Instructions accompanying this appliance for more information.
_ WARNING
This manual contains important Care and Use information for all Thermador Profes-
sional® Ranges. When using this manual, it is critical that you know the model num-
ber 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 45 of this manual. The charts on the following pages summarize the various
range models and identify the features of each range.
When connecting the unit to propane gas, make certain the pro-
pane 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,
To avoid possible burn or fire hazard, a backguard designed specif-
ically for this range must be installed whenever the range is used.
Safety
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
Gas and Electrical
Requirements and
Grounding Instructions
PLEASE READ CAREFULLY
30" Dual-Fuel Models:
240/208 volts, 60 Hz., 35 Amp electrical circuit required for each line.
36" Dual-Fuel Models:
240/208 volts, 60 Hz., 35 Amp electrical circuit required for each line.
48" Dual-Fuel Models:
240/208 volts, 60 Hz., 50 Amp electrical circuit required for each line.
Page 2
_ WARNING
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.
ALWAYS DISCONNECT THE ELECTRICAL PLUG FROM THE
WALL RECEPTACLE BEFORE SERVICING THIS UNIT.
_ AUTION
_ 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.
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 - ALL MODELSIN 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 _'_ . 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.
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
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 ANSl/NFPA No. 70
current issue or the Can - B149 Installation Codes for Gas Burning Appliances and
C22.1 Canadian Electrical Code Part 1.
Page 3
Safety Practices to
Avoid Personal Injury
When properly cared for, your new Thermador Professional ® 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 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.
Have the installer show you the location of the circuit breaker or fuse. Mark it for
easy reference.
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
When children become old enough to operate the appliance, it is the legal responsi-
bility of the parents or legal guardians to ensure that they are instructed in safe prac-
tices by qualified persons.
Never use any part of the range or oven for storage. Flammable materials can catch
fire and plastic items may melt or ignite.
Do not hang articles from any part of the appliance or place anything against the
oven. Some fabrics are quite flammable and may catch on fire.
If the range is near a window, be certain the curtains do not blow over or near the
range burners; they could catch on fire.
Have an appropriate fire extinguisher available, nearby, highly visible and easily
accessible near the appliance. DO NOT USE WATER ON GREASE FIRES.
Turn appliance off and smother fire with baking soda or use a dry chemical or foam-
type 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.
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.
Page 4
Use only dry potholders: moist or damp potholders on hot surfaces may cause
burns from steam. Do not use a towel or other bulky cloth in place of potholders. Do
not let potholders touch hot elements, hot burners, or burner grates.
For personal safety, wear proper apparel. Loose fitting garments or hanging sleeves
should never be worn while using this appliance. Some synthetic fabrics are highly
flammable and should not be worn while cooking.
Do not use aluminum foil to line any part of the oven or range. Use of a foil liner
could result in a shock or fire hazard, or the obstruction of the flow of combustion
and ventilation air. Foil is an excellent heat insulator and heat will be trapped
beneath it. This will upset the cooking performance and can damage the finish of the
oven or the range.
Safety Precautions
_1 WARNING RANGE TIPPING HAZARD
All ranges can tip and injury can result. To prevent accidental tip-
ping of the range, attach it to the floor, wall or cabinet by installing
the Anti-Tip Device supplied.
A risk of tip-over may exist if the appliance is not installed in accor-
dance with these instructions.
If the range is pulled away from the wall for cleaning, service or any
other reason, ensure that the Anti-Tip Device is properly reengaged
when the range is pushed back against the wall. In the event of
abnormal usage (such as a person standing, sitting, or leaning on
an open door), failure to take this precaution can result in tipping of
the range. Personal injury might result from spilled hot liquids or
from the range itself.
WARNING
The appliance is for cooking. Based on safety considerations, never
use the oven or cooktop to warm or heat a room. Also, such use can
damage the cooktop or oven parts.
WARNING
NEVER use this appliance as a space heater to heat or warm the
room. Doing so may result in carbon monoxide poisoning and over-
heating of the oven.
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 front of this
manual, page 1 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 con-
tainer 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. Proper relationship of cook-
ware to burner flame reduces safety risks.
Page 5
Avoidusinghighflamesettingwithapanlargerthanthegrateorwithonethat
spansmorethanoneburner,suchasa griddle,forprolongedperiodsoftime.This
canresultinpoorcombustionthatgeneratesharmfulby-products.
Usecautiontoinsurethatdraftslikethosefromforcedairventsorfansdonotblow
flammablematerialtowardtheflamesorpushtheflamessothattheyextend
beyondtheedgesofthepot.
Alwaysuseutensilsthathaveflatbottomslargeenoughtocovertheburner.The
useofundersizedutensilscouldexposeaportionoftheflameandmayresultin
ignitionofclothing.
Donotuseflammablecleanerstocleantherange.
Tominimizetheriskofburns,ignitionofflammablematerialsandunintentionalspill-
age,positionhandlesofutensilsinwardsotheydonotextendoveradjacentwork
areas,cookingareas,ortheedgeoftherange'scooktop.
Holdthehandleofthepantopreventmovementoftheutensilwhenstirringorturn-
ingfood.
DONOTusepotsorpansonthegrillsection.
Donotusethegrillforcookingexcessivelyfattymeatsorproductswhichpromote
flare-ups.
Theoptionalcutting board accessory must be removed before operating the
griddle beneath or burners adjacent to it.
GREASE IS FLAMMABLE. Let hot grease cool before attempting to handle it.
Avoid letting grease deposits collect. Clean after each use.
For proper lighting and performance of the burners, keep the igniter ports clean. It is
necessary to clean these when there is a boil over or when the burner does not light
even though the electronic igniters activate. See "Cleaning Recommendations "on
Page 40.
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 cor-
rode.
Page 6
When using the oven: DO NOT TOUCH THE BROILER ELEMENT, THE INTE-
RIOR SURFACES OF THE OVEN OR THE EXTERIOR AREA IMMEDIATELY
SURROUNDING THE DOOR. Interior oven surfaces become hot enough to cause
burns. The heat deflector, which deflects heat away from the cooktop and the trim
on the top and sides of the oven door, will also be hot when the oven is in use.
Place oven racks in desired position while oven is cool. If a rack must be
moved while the oven is hot, do not let the potholders contact the broiler element.
Use care when opening the oven door; let hot air or steam escape before remov-
ing or replacing foods.
Do not clean, rub, damage, move or remove the door gasket. It is essential for a
good seal during baking. 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 self-cleaning oven.
DO NOT obstruct the flow of combustion or ventilation air.
For safety reasons and to avoid equipment damage, never sit, stand, or lean on the
oven door.
Service should only be done by authorized technicians. Technicians must dis-
connect the power supply before servicing this unit.
Listen to be sure the cooling blower runs whenever the oven controls are set in broil
or bake modes. If the fan does not operate, do not use the oven. Call an authorized
service center for service.
California Proposition 65
To avoid a fire hazard, grease accumulation must be prevented by frequently clean-
ing the ventilation hood and filters.
In case of fire or when intentionally "flaming" liquor or other spirits on the
range's cooktop, follow hood manufacturer's instructions.
Use caution when cooking foods with high alcohol content (e.g. rum, brandy,
bourbon) in the oven. Alcohol evaporates at high temperatures. There is a risk
of burning as the alcohol vapors may catch fire in the oven. Use only small
quantities of alcohol in foods, and open the oven door carefully.
_ WARNING
To avoid possible burn or fire hazard, a backguard designed specifically
for this range must be installed whenever the range is used.
WARNING
The California Safe Drinking and Toxic Enforcement Act requires the
Governor of California to publish a list of substances known to the state
to cause cancer, birth defects or other reproductive harm, and requires
businesses to warn customers of potential exposure to such substances.
The burning of gas cooking fuel and the elimination of soil during self-cleaning can
generate small amounts of Carbon Monoxide.
The fiberglass insulation in self-clean ovens gives off very small amounts of formal-
dehyde during the first several cleaning cycles.
California lists formaldehyde as a potential cause of cancer. Carbon Monoxide is a
potential cause of reproductive toxicity.
Exposure to these substances can be minimized by:
Page 7
1. Providinggoodventilationwhencookingwithgas.
2. Providinggoodventilationduringandimmediatelyafterselfcleaningtheoven.
3. Operatingtheunitaccordingtotheinstructionsinthismanual.
Donotstoreorusecorrosivechemicals,vapors,flammablesornonfoodproductsin
ornearthisappliance.Itisspecificallydesignedforusewhenheatingorcooking
food.Theuseofcorrosivechemicalswhileheatingorcleaningwilldamagethe
applianceandcouldresultininjury.
Before using your range for the first time, check that you have these items:
Table 1: Range Accessories and Parts
Oven Racks Large Oven 3 3 3 3 3 3 3 3
Oven Racks 12-inch
Oven 2 2 2 2
Two-Piece Broil Pan 1 1 1 1 2 2 2 2
Star Burner Caps 4 4 4 6 4 4 6 6
Burner Grates 2 2 2 3 2 2 3 3
Control Knobs 5 6 6 7 8 8 9 9
Coated Titanium-Surface
Grill 1 1 1
Coated Titanium-Surface
Griddle
Product Registration 1 1 1 1 1 1 1 1
Card
Backguard 1 .......
Installation Instructions 1 1 1 1 1 1 1 1
Use and Care Manual 1 1 1 1 1 1 1 1
1 1 (24") 1 1
Page 8
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 8.
2. Record the Model and Serial number on Page 45. See "Data Rating Plate."
These may be used for any future contacts with Customer Service. Enter this
information on the Product Registration Card included with this product then
mail it to the indicated address.
3. Optional Accessories. Grill Plate, Black Knob Kit, Chopping Board, Griddle
Cover, Wok Support Ring and other accessories are available from your Ther-
mador Dealer.
4. Position the racks correctly in the oven. The correct rack position depends
on the recipe and the cooking mode. The rack positions are numbered from the
bottom of the oven, like an elevator. Rack position 3 is the most frequently used
position. Place rack(s) in the proper position before turning on the oven.
Insert the racks as follows:
a. Hold the rack with the back rail in the up position towards the rear of the
oven. Slip it into the oven so the rack slides are between the rack and the
rack guides.
b. Tip the front of the rack up slightly as it slides into the oven so that the
safety stops clear the rack slides. The safety stops on the back of the rack
will keep it from sliding out of the oven when it is pulled forward.
5. Ensure that the burner caps are correctly seated on the burner bases of
the range's cooktop, Turn on each burner to check for proper flame color. See
Page 18 for details.
Figure 1: Oven Rack Positions
_ AUTION
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 venti-
lator above your range during this time. Please note that it is normal for small
amounts of smoke to be visible from the range, during this initial breaking-in pro-
cess.
Please read "Care and Maintenance" on Page 38 before cleaning the oven
racks,
Aluminum foil should never be used to cover the oven racks or to line the
oven. Do not remove the broiler element in the electric oven.
Page 9
Description
Model and Parts Identification -48" Range
Key for 48" Models 1. 22" Pot and Pan Shelf, 9" Low Back, or 3" 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 Temperature Selectors, Main and Secondary Ovens
9. Selector Switches, Main and Secondary Ovens
10. Oven Door
11. Viewing Window
12. Secondary Oven (2 racks included)
13. Kick Panel
14. Range Feet (4)
Page 10
,_ WARNING
To provide proper ventilation, do NOT remove range feet.
Electric Oven Interior
15. Oven Interior Light
16. Broil Element
17. Oven Thermostat
18. Rack Guides
19. Oven Rack (3 included, not shown)
20. Bake Element (hidden)
21. Convection Fan Cover
Page 11
Model and Parts Identification -36" Range
Key for 36" Models 1. 22" Pot and Pan Shelf, 9" Low Back or 3" Island Trim (Backguard ordered sepa-
rately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow <">Burners (2)
4. Control Knobs, Standard Burners (4)
5. Oven Temperature Selector
6. Oven Mode Selector
7. Oven Door
8. Viewing Window
9. Kick Panel
10. Range Feet (4)
3
Page12
_ WARNING
To provide proper ventilation, do NOT remove range feet.
Model and Parts Identification -30" Range
Key for 30" Models 1. 6" Low Back (Island Trim and Pot and Pan Shelf ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow ® Burners (2)
4. Control Knobs, Standard Burners (2)3
5. Oven Mode Selector
6. Oven Selector Switch
7. Oven Door
8. Viewing Window
9. Kick Panel
10. Range Feet (4)
_l_ WARNING
To provide proper ventilation, do NOT remove range feet.
Electric Oven Interior Please see Page 11.
Page13
Using The Cooktop
Sealed Burners
Control Knobs
The cooktop features four or six gas surface burners; each rated at 15,000 BTU/HR
(13,000 BTU/HR using Propane). The burners are sealed to the stainless steel top
frame to prevent liquid spills from accumulating below the top surface, making it
easier to clean. On all models, the two left burners have the exclusive ExtraLow fea-
ture, the remaining burners are standard. Each burner has its own control knob.
Figure 2: Sealed Star® Brass Burner Base
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.
Operation of the
Burners
The two words above each control knob identifies the burner position. For example,
LEFT FRONT, RIGHT FRONT, etc.
Setting Indicator
Figure 3: Standard Burner Control Knob
Press in on the knob and turn it counter-clockwise to the _'_ 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 SIM.
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.
Page14
BTU for Standard Burners
HI is equivalent to 15,000 BTU / HR (13,000 BTU/HR using Propane).
SlM is equivalent to 2,100 BTU / HR.
BTU Output for ExtraLow ® Burner
HI is equivalent to 15,000 BTU / HR (13,000 BTU / HR using Propane).
SlM is equivalent to 3,000 BTU / HR.
XLO is equivalent to 370 BTU / HR.
ExtraLow @Burners
The controls for the two left burners, front and rear, have flame settings even lower
than the standard SlM settings.
Setting Indicator
ExtraLow ®
Range
Figure 4: ExtraLow Burner Control Knob
The drawing shows that the control knob has an additional range between the SlM
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.
Operation of the ExtraLow Burner
XLO, the very lowest setting, is achieved by cycling the flame ON for approxi-
mately 8 seconds and OFF for 52 seconds of each minute.
When the knob is set just below the SlM 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 SlM and XLO range marked on the knob.
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, Page 21
through Page 23, with the flame on longer at the #4 setting than on #1 setting.
Figure 5: ExtraLow Settings
Page 15
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.
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 SIM.
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 impor-
tant when simmering for several hours, such as for a homemade spaghetti
sauce or beans.
When lowering the flame setting, adjust it in small steps.
If the setting is too low to hold a simmer, bring the food back to a boil before re-
setting to a higher heat.
It is normal not to see simmer bubbles immediately after the food has been
stirred.
There may be bubbling when the flame cycles ON and no bubbles when the
flame is OFF. Even when the flame is OFF, there will be steam and a slight
quiver on the liquid's surface.
Page16
Figure 6: Igniter
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.
_l_ CAUTION
If a burner fails to ignite, refer to "Before Calling For Service" on Page 45.
Do not touch the burners when the igniters are sparking.
Figure 7: Star® Burner Components
Automatic Re-Ignition
Important:
Power Failure
If any one or more burners or grill blow out, the electronic igniter automatically acti-
vates to re-light the flame. Do not touch the burners when the igniters are
active,
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.
In the event of a power failure, only the standard burners can be manually lit. It
is necessary to light each one individually. Ifthe cooktop is being used when the
power failure occurs, turn all knobs to the OFF position.
The standard burners can be lit by holding a match at the ports and turning the
control knob to the _ position. Wait until the flame is burning all around the
burner cap before adjusting the flame to the desired height.
The ExtraLow burners cannot be used during a power failure. Be sure to turn
them off,
If the ExtraLow burner is on when a power failure occurs, it cannot be turned
back on until the knob is first turned off.
The griddle or grill cannot be used during a power failure.
If you smell gas, refer to safety precautions in the front of this manual.
Flame Height
,_ 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.
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.
Page17
Flame Description
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 air-
borne impurities in the gas and will disappear with use.
zSecondary
Cone
Blue
Primary
Cone
Figure 8: Flame Color
With propane (LP) gas, slight yellow tips on the primary 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.
Cookware Recommendations
_ CAUTION
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. Profes-
sional 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 fit-
ting lid. For best cooking results the flame should be contained under the bot-
tom of the pan.
Aluminum and copper are pan materials that conduct the heat quickly and
evenly. These metals are sometimes attached to the base or in the core
between stainless steel.
• 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.
Page18
14,4',4',1
Figure 9: Balanced Pan
Balanceisimportantforstabilityandevencooking.Thehandlemustnotbe
heavierthanthepanandtiltitunevenly.Apanmustsitlevelonthegratewith-
outrockingorwobbling.
Placementoflargestockpotsshouldbestaggeredwhenusedonthecooktop.
Bakeware,suchaslargecasserolepans,cookiesheets,etc.shouldneverbe
usedonthecooktop.
Selectthebasediametertomatchthediameteroftheflame.Thediameterof
theflameshouldbethesamesizeasthepanbaseorslightlysmaller.Oversize
orundersizepanssacrificecookingperformance.A5-1/2"(140mm)basesize
isgenerallythesmallestrecommended.
(51 mm)
Figure 10: Base Diameter
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.
Figure 11: Flat Base Pan
Page19
Specialty Cookware
Aproperlyfittinglidwillshortencookingtimeandmakeitpossibletouselower
heatsettings.
Figure 12: Covered Pan
Figure 13: Flat-Bottom Wok Pan
Figure 14: 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 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 (51mm) beyond the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters), with an 11 to 12 inch base (279 to 305 mm)
and a 9 to 11 inch depth (229 to 279 mm).
Page 20
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 Tips: A flat base pan is preferred to one with a concave, convex or rippled base.
When using two canners at the same time, use staggered burners. Do not block
air to the burners. A flame needs the right amount of air for complete combus-
tion.
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.
Canning produces a large amount of steam. Take precautions to prevent burns.
Cooking Recommendations
Suggestions For Using Use the chart on Page 21 through Page 23 as a guide. The settings you use will
the Recommendations 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.
Surface Burner Cooking Recommendations
BEVERAGES MED - heat milk, cover SlM - finish heating XLO - keep warm, cover*
Cocoa
BREADS MED - preheat skillet SIM to MED - cook Same as Standard
French Toast, Pancakes,
Grilled Sandwiches
BUTTER Allow 5 to 10 minutes to melt
Melting
CEREALS HI - cover, bring water to a SlM to MED - finish cooking XLO - to hold, cover*
Cornmeal, Grits, Oatmeal boil, add cereal according to package direc-
tions
CHOCOLATE XLO - allow 10 to 15 min-
Melting utes to melt
XLO - to hold*
@a
Page 21
DESSERTS SlMto MED- cookfollow- SlMtoMED SameasStandard
Candy ingrecipe
PuddingandPieFillingMix SlM- cookaccordingto SlM SlMtoXLO
packagedirections
Pudding SlM- bringmilktoaboil SlM SlM- to cook
EGGS MEDHI- covereggs with Turn to XLO XLO - cook 3 to 4 minutes
Cooked in Shell water, add lid, bring to boil for soft cooked; or 15 to 20
minutes for hard cooked
Fried, Scrambled MED - melt butter, add eggs SlM to MED SlM finish cook- XLO - to hold for a short
ing period*
Poached HI - bring water to the boil- MED to MED HI - finish cook- Same as Standard
ing point, add eggs ing SlM
MEAT, FISH, POULTRY HI - until meat starts to siz- MED SlM to MED - finish Same as Standard
Bacon, Sausage Patties zle cooking
Braising: Swiss Steak, Pot HI - melt fat, then brown on Use XLO Simmer until tender
Roast, Stew Meat MED HI to HI, add liquid,
cover
Quick Frying: Breakfast MED HI to HI - preheat skil- MED HI to HI - fry quickly Same as Standard
Steaks let
Frying: Chicken HI - heat oil, then brown on SlM - cover, finish cooking Same as Standard
MED
Deep Frying: Shrimp HI - heat oil MED HI -to maintain temper- Same as Standard
ature
Pan Frying: Lamb Chops, HI - preheat skillet MED HI to HI - brown meat To hold, covered To hold,
Thin Steaks, Hamburgers, uncovered
Link Sausage
Poaching: Chicken, wholeor HI -Cover, bring liquidsto a Use XLO To finish cooking
pieces, Fish boil
Simmering: Stewed Chicken, HI - cover, bring liquid to a Simmer slowly
Corned Beef, Tongue, etc. boil
PASTAS
Macaroni, Noodles, Spa-
ghetti
POPCORN
(use a heavy, flat bottom
pan)
PRESSURE COOKER
Meat Vegetables
HI - bring water to a boil, MED HI to HI - to maintain a Same as for Standard Burn-
add pasta rolling boil ers
HI - cover, heat until kernels MED HI to HI - finish popping Same as for Standard Bum-
start to pop ers
Med. HI to HI - build up
pressure HI - build up pres-
sure
MED SlM to MED - maintain
pressure MED SlM to MED -
maintain pressure
Same as for Standard Burn-
ers
Page 22
RICE HI- cover,bringwatertoa SlMtomaintainLowBoil Cookaccordingtopackage
boil,addrice,cover directionsXLO- tohold,
cover
SAUCES Med.HItoHI- cookmeat/ SlMtomaintainsimmer XLO- simmer(2to3to
TomatoBase vegetables,followrecipe thickensauce,uncovered).
White,Cream,Bernaise, SlM- meltfat,followrecipe SlMtoMEDSlM- finishcook-XLO- tohold,cover*
ing
Hollandaise XLOtoSlM XLO- tohold,lowestsetting
SOUPS,STOCK HI- cover,bringliquidtoa SlMtomaintainsimmer SimmerXLO- tohold,
boil cover*
VEGETABLES HI- cover,bringwaterand MEDSlMtoMED- cook10to XLO- tohold,cover
Fresh vegetablestoaboil 30minutes,oruntiltender
Frozen HI- cover,bringwaterand MEDSlMtoMED- cook SameasforStandardBurn-
vegetablestoaboil accordingtopackagedirec- ers
tions
Deep Frying HI - heat oil MED to MED HI - maintain Same as for Standard Burn-
frying temperature ers
tn Pouch HI - cover, bring water and SlM to MED SlM - cook Same as for Standard Burn-
vegetables to a boil according to package direc- ers
tions
Saute HI - heat oil or melt butter, MED SlM to MED - cook to Same as for Standard Burn-
add vegetables desired aloneness ers
Stir Fry HI- heat oil, add vegetables MED HI to HI - finish cooking Same as for Standard Burn-
ers
Using the Gas 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. 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 Instal-
lation Instructions for additional information.
Do not use a microwave oven/ventilator combination above the range, as these type
of units do not provide the proper ventilation and are not suitable for use with the
range.
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.
Page 23
This flavor is actually created by the fats and juices that are brought to the surface of
the food and seared by the heat from the grill plate.
Your new Thermador Professional ® grill is equipped with an aluminized steel tube
burner typical of those used in restaurants. Automatic ignition is used to eliminate
the continuous pilots found on restaurant grills. The grill burner is rated at 12,000
BTU/HR (same rating using Propane).
Automatic Reignition
Burner Efficiency and
Flame Characteristics
Control Knob
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 electronic igniter automatically glows to light the burner, DO NOT TOUCH
any burner while the igniter is active,
The burner flame should be blue in color and stable with no yellow tips, excessive
noise or lifting. It should burn completely along both sides of the burner tube.
An improper gas-air mixture may cause either a yellow tipped flame or burner flutter.
Have the flame adjusted by a technician. Foreign particles may cause an orange
flame during initial use. This will disappear with use.
If the flame is uneven, flutters, makes excessive noise or lifts, check to see if the
BURNER ports are clogged. If the ports are clogged, use a wire, a straightened
paper clip or needle to clear the ports. If the condition persists, contact a service
agency for adjustment.
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 clockwise to the position. After the flame is completely
around the burner, adjust the knob to the desired heat setting.
Cooking on the Grill
Grill
J
Figure 15: Grill Control Knob
Preheat grill on HI setting 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, for
some foods, it may be necessary to turn the heat to a lower setting after the ini-
tial 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.
Page 24
Whenthegrillhascooled,emptythegreaseintoa greaseresistantcontainer.
Cleanthegreasetrayandgrillplatewithwarm,soapywaterandrinsewithclear
water.
Thegreasetraymaybeplacedinthedishwasherforcleaning.
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. A fork punctures the
meat and lets the juices run out. Be cautious when turning meat over.
The grill grate has sides and a rear food guard that are 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.
Add seasoning or salt after grilling.
About the Gas Grill
Description
Preparing the Grill
The built-in grill is made of restaurant-quality aluminum that is coated with titanium.
_h_ CAUTION
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 sep-
arately. Both are sized to fit on top of the surface when the grill is not being used.
The maple chopping block and stainless steel cover must be removed before turn-
ing the grill on.
_ CAUTION
The grill must be tilted slightly forward for optimum performance. See Installation
Manual for procedure to check and adjust the grill for proper tilt of the grill plate. Dur-
ing installation, the installer is responsible for leveling the product. The grill plate
should be washed with warm soapy water then rinsed with clear water prior to use.
• Do not leave the grill unattended while in use.
If children are allowed to use the grill, they must be closely super-
vised.
The grill is hot after use. Allow sufficient time for grill components to cool
before cleaning.
Before cooking, verify that the grill is properly assembled.
Any utensil may be used on the grill surface.
Page 25
Careshouldbetakenthatthesurfaceisnotgouged.
Grill Plate
Push grease tray
forward before use.
Grill Grease Tray
Figure 16: Grill Grease Tray
Grill Grease Tray
Push the tray under the front edge of the grill overhang to catch grease or food
residue.
Clean the tray after every use. When removing the tray, use care when tipping it
so that the contents do not spill.
After cooling, pour the grease into a grease resistant container for disposal.
Grill Cooking Recommendations
Breakfast Sausage Medium - High 7 to 11
Boneless Chicken Breast Medium - High 17 to 23
Boneless Pork Chops (1"thick) High 17 to 20
Ham Slices (1/2"thick) Medium 6 to 8
Filet Mignon (1-1/2" thick) High 13 to 18
T-Bone Steak (1" thick) High 15 to 20
Salmon Steak (1" thick) High 17 to 20
Page 26
Italian Sausage High 13 to 16
Ground Beef Patties (6 oz) High 10 to 15
Hot Dogs Medium 7 to 12
Skewered Shrimp Low - Medium 6 to 8
Sliced Fruits or Vegetables Low - Medium 6 to 10
About the 12" and 24" Electric Griddle
Description
Control Knob
Note:
(Available on some models)
The built-in griddle is made of restaurant-quality aluminum that is coated with tita-
nium. This produces a surface with even heat that is easy to clean. A maple chop-
ping 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 turn-
ing the griddle on.
The electric griddle element is rated 120 volts AC, 1,600 watts. The 24" electric
griddle element is rated 240 volts AC, 3200 watts.
_ CAUTION
The 24" griddle uses two control knobs, one knob for "GRIDDLE LEFT" and one
knob for "GRIDDLE RIGHT".
The griddle element is hot after use. Allow sufficient time for griddle
components to cool before cleaning.
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 clockwise to the temperature setting.
Preparing the Griddle
Griddle Grease Tray(s)
Griddle
Figure 17: Griddle Control Knob
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. Dur-
ing installation, the installer is responsible for leveling the product. The griddle plate
should be washed with warm soapy water then rinsed with clear water prior to
use.The griddle may be used without any butter, margarine or oil. However, a very
small amount may be used to flavor foods.
Any utensil may be used on the griddle surface. Care should be taken that the sur-
face is not gouged when utensils are used.
Push the tray(s) under the front edge of the griddle overhang to catch grease or
food residue.
Clean the tray(s) after every use. When removing the tray(s), use care when tip-
ping it so that the contents do not spill (see illustration).
Page 27
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