Thermador PRD36, PRD30, PRD48 User Manual

CARE AND USE MANUAL

For Thermador Professional PRO-HARMONY™ Dual Fuel Ranges

Guide d'utilisation et d'entretien

Pour cuisinière à combustion jumelée

Professional Thermador

PRO-HARMONY™ de

Models/ Modèles / Modelos: PRD30 PRD36 PRD48

MANUAL DE USO Y CUIDADO

Para Estufas de Todo Tipo de Gas

Professional Thermador

PRO-HARMONY™ de

Table of Contents

About This Manual . . . . . . . 1

How This Manual Is Organized . . . . . . . . . . 1

Introduction . . . . . . . . . . . . . 1

Safety . . . . . . . . . . . . . . . . . . 2

Before You Begin . . . . . . . . 6

Before Using Your Range for the First Time6

Description . . . . . . . . . . . . . . 7

Model and Parts Identification — 48” Range 7 Model and Parts Identification — 36” Range 8 Model and Parts Identification — 30” Range 9

Using The Cooktop . . . . . . 10

Cookware Recommendations . . . . . . . . . 14

Specialty Cookware . . . . . . . . . . . . . . . . . . 15

Cooking Recommendations . . . . . . . . . . . 16

Surface Burner Cooking

Recommendations . . . . . . . . . . . . . . . . . . . 16

About the Griddle . . . . . . . . . . . . . . . . . . . 19

Griddle Cooking Recommendations . . . . 20

Using the Oven . . . . . . . . .20

Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Convection . . . . . . . . . . . . . . . . . . . . . . . . . 22

Setting Bake/Convection Bake/

Extended Bake . . . . . . . . . . . . . . . . . . . . . . 23

Other Uses of Bake . . . . . . . . . . . . . . . . . . 25

Warm (Secondary Oven) . . . . . . . . . . . . . . 26

Proof (Secondary Oven) . . . . . . . . . . . . . . 27

Baking Recommendations . . . . . . . . . . . . 28

Broil/Convection Broil . . . . . . . . . . . . . . . . 28

Setting Broil or Convection Broil . . . . . . . 29

Broiling and Roasting Recommendations 30

Care and Maintenance . . .31

Self-Cleaning the Oven . . . . . . . . . . . . . . . 31

Range Cleaning . . . . . . . . . . . . . . . . . . . . . 32

Cleaning Recommendations . . . . . . . . . . . 33

Do-It-Yourself Maintenance . . . . . . . . . . . 37

Before Calling For Service 38

STATEMENT OF LIMITED PRODUCT

WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . 39

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.

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 liquids in the vicinity of this or any other appliance.

• WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do not touch any electrical switch.

• Do not use any phone in your

building.

• Immediately call your gas supplier

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

• If you cannot reach your gas

supplier, call the fire department.

• Installation and service must be performed by a qualified installer, service agency or the gas 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 capability. The 48” model has an electric self-cleaning auxiliary oven with broil capability.

convection, self-cleaning oven with convection broil

•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.

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. All models are certified for use with natural gas. Field conversion of the appliance for use with propane gas supply will require a conversion kit. Make certain your range and gas type are the same. Refer to the product rating label which can be located as indicated on page 38.

CAUTION:

When connecting the unit to propane gas, make certain the propane gas tank is equipped with its own high-pressure regulator in addition to the pressure regulator supplied with the range. The

maximum gas pressure to this appliance must not exceed 14.0 inches water column (34.9 mb) from the propane gas tank to the pressure regulator.

Important:

All ranges must be installed with a backguard. The 30" model comes with a Low Back, while the 36” and 48” models come with a Flush Island Trim. Other 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 Flush 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.

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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

Safety

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

located on the range as identified on page 38 of this manual. The charts on the following pages summarize the various range models and identify the features of each range

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.

WARNING:

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

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

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

WARNING:

To avoid possible burn or fire hazard, a backguard designed specifically for this range must be installed whenever the range is used.

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 by a qualified electrician, in accordance with the National Electrical Code and/or applicable local codes and ordinances.

CAUTION — ALL MODELS:

IN CASE OF AN ELECTRICAL FAILURE

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

To light the burners manually, carefully hold a lighted match to the burner ports and turn the

gas control knob to you can use the standard cooktop burners, but each must be lit with a match.

. During a power failure,

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CAUTION:

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

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 ANSI/NFPA No. 70 current issue or the Can - B149 Installation Codes for Gas Burning Appliances and C22.1 Canadian Electrical Code Part 1.

It is the responsibility of the owner and the installer to determine if additional requirements and/or standards apply to specific installations.

Safety Practices to Avoid Personal

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.

When children become old enough to operate the appliance, it is the legal responsibility of the parents or legal guardians to ensure that they are instructed in safe practices by qualified persons.

Never 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.

Injury

When properly cared for, your new Thermador

Professional 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.

Range has been designed to be a safe,

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.

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 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.

WARNING:

NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven. Aluminum foil linings may also trap heat, causing a fire hazard.

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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.

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.

WARNING — RANGE TIPPING HAZARD:

• All ranges can tip and injury can result. To prevent accidental tipping 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 accordance 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.

Safety Precautions

WARNING:

The appliance is for cooking. Based on safety

considerations, never use the oven or cooktop to warm or heat a room. Also, such use can damage the cooktop or oven parts.

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 cookware to burner flame reduces safety risks.

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.

Bakeware, such as large casserole pans, cookie sheets, etc., should never be used on the cooktop.

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.

WARNING:

NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the oven.

When using the cooktop: DO NOT TOUCH THE BURNER GRATES OR THE IMMEDIATE 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

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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 plate accessory.

Do not use the grill plate accessory for cooking excessively fatty meats or products which promote flare-ups.

The optional cutting board accessory must be removed before operating the griddle beneath it 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 33.

not operate, do not use the oven. Call an authorized service center for service.

WARNING:

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

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

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

When using the oven: DO NOT TOUCH THE BROILER

ELEMENT, THE INTERIOR SURFACES OF THE OVEN OR THE EXTERIOR AREA IMMEDIATELY SURROUNDING THE DOOR. Interior oven surfaces

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

Place oven racks in desired position while oven is cool. If a rack must be moved while the oven is hot, do not

let the potholders contact the broiler element.

Use care when opening the oven door; let hot air or steam escape before removing or replacing foods.

To avoid a fire hazard, grease accumulation must be prevented by frequently cleaning 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.

Important Safety Notice: The California Safe Drinking Water 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 some by-products which are on the list. To minimize exposure to these substances, always operate this unit according to the instructions contained in this booklet and provide good ventilation.

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 disconnect 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

Exposure to these substances can be minimized by:

1. Providing good ventilation when cooking with gas.

2. Providing good ventilation during and immediately after self cleaning the oven.

3. Operating the unit according to the instructions in this manual.

Do not store or use corrosive chemicals, vapors, flammables or nonfood products in or near this appliance. It is specifically designed for use when heating or cooking food. The use of corrosive chemicals while heating or cleaning will damage the appliance and could result in injury.

English 5

Before using your range for the first time, check that you have these items:

Table 1: Range Accessories and Parts

DESCRIPTION

Oven Racks Large Oven 3 3 3 3

Oven Racks Secondary Oven 2

Two-Piece Broil Pan 1 1 1 2

Star Burner Caps 4 4 6 6

Burner Grates 2 2 3 3

Center Grate 1

Control Knobs 5 6 7 9

Coated Aluminum Griddle 1 1

Product Registration Card 1 1 1 1

Backguard 1 * * *

Installation Instructions 1 1 1 1

Use and Care Manual 1 1 1 1

* Backguard must be ordered and shipped separately. It is not included with the range.

30"

4 Burner

36"

with

Griddle

36"

6 Burner

48"

with

Griddle

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 in Table 1.

2. Record the Model and Serial number on page 38. 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 Thermador Dealer.

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

mode. The rack positions are numbered from the bottom of the oven, like an elevator. Rack position 3 is the most frequently used position. Place rack(s) in the proper position before turning on the oven.

Insert the racks as follows: a) Hold the rack with the back rail in the up position

towards the rear of the oven. Slip it into the oven so the rack slides are between the rack and the rack guides.

b) Tip the front of the rack up slightly as it slides into

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

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

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Description

Figure 1: Oven Rack Positions

CAUTION:

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

Before baking or broiling, the oven and broiler should be turned on to burn off the manufacturing oils. Turn the oven on to 450°F (230°C) for 20 to 30 minutes; then turn the broiler to "BROIL" for same length of time. You may wish to turn on the ventilator above your range during this time. Please note that it is normal for small amounts of smoke to be visible from the range, during this initial breaking-in process.

Please read “Care and Maintenance” on page 31 before cleaning the oven racks.

Model and Parts Identification — 48” Range

Key for 48" Models

1. 22" Pot-and-Pan Shelf, 9" Low Back, or Flush Island Trim (Pot-and-Pan Shelf and Low Back ordered separately)

2. Burner Grates & Burners

3. Electric Griddle

4. Control Knobs, ExtraLow

5. Control Knobs, Standard Burners (4)

6. Control Knob, Griddle (1)

7. Oven Temperature Selectors, Main and Secondary Ovens

8. Selector Switches, Main and Secondary Ovens

9. Oven Door

10. Viewing Window

11. Secondary Oven (2 gliding racks included)

12. Kick Panel

13. Range Feet (4)

Burners (2)

Figure 2: 48" Model

WARNING:

To provide proper ventilation, do NOT remove range feet.

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Electric Oven Interior

14. Oven Interior Light

15. Broil Element

16. Oven Thermostat

17. Rack Guides

18. Gliding Oven Racks (3 included, not shown)

19. Bake Element (hidden)

20. Convection Fan Cover

Model and Parts Identification — 36” Range

Key for 36" Models

1. 22" Pot-and-Pan Shelf, 9" Low Back or Flush Island Trim (Pot-and-Pan Shelf and Low Back ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow

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)

Burners (2)

Figure 3: Oven Interior

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Figure 4: 36" Models

WARNING:

To provide proper ventilation, do NOT remove range feet.

Model and Parts Identification — 30” Range

WARNING:

To provide proper ventilation, do NOT remove range feet.

Key for 30" Model

1. 6" Low Back (Island Trim and Pot-and-Pan Shelf ordered separately)

2. Burner Grates & Burners

3. Center Grate

4. Control Knobs, ExtraLow

5. Control Knobs, Standard Burners (2)

6. Oven Temperature Selector

7. Oven Mode Selector

8. Oven Door

9. Viewing Window

10. Kick Panel

11. Range Feet (4)

Burners (2)

Electric Oven Interior

Please see Figure 3.

Figure 5: 30" Model

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Using The Cooktop

Sealed Star® Burners

Your new range has sealed Star® burners. There are no burner parts under the cooktop to clean, disassemble or adjust. The cooktop features four or six gas surface burners; each rated at 18,000 BTU/HR (15,000 BTU/ HR using Propane). The burners are mounted on top of unique-shaped pedestals. This makes the burner assemblies accessible for easy cleaning. On all models, the two left burners have the exclusive ExtraLow feature, the remaining burners are standard. Each burner has its own control knob.

LEFT REAR LEFT FRONT

Burner: Burner:

CENTER REAR CENTER FRONT Burner: Burner:

RIGHT REAR RIGHT FRONT Burner: Burner:

Figure 6: Star® Brass Burner Base

Control Knobs

The control knobs for two 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.

The symbol above each control knob identifies either the burner position on the cooktop or the griddle control, depending upon your model.

GRIDDLE:

Setting Indicator

Knob

Bezel

Figure 7: Standard Burner Control Knob

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Operation of the Burners

Operation of the ExtraLow Burners

• Press in on the knob and turn it counter-clockwise to

the setting on the knob.

• The igniter for the selected burner clicks and sparks.

• After burner ignition, the igniter stops clicking.

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

• The blue signal light, between the burner knobs, will light when adjacent burners are lit. The light will remain on until the adjacent burners are turned off.

BTU for Standard Burners

• HI is equivalent to 18,000 BTU / HR (15,000 BTU/HR using Propane).

• SIM is equivalent to 2,100 BTU / HR.

BTU for ExtraLow

Burner

• HI is equivalent to 18,000 BTU / HR (15,000 BTU / HR using Propane).

• SIM 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 SIM settings.

Setting Indicator

ExtraLow

Range

• 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 SIM 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

SIM and XLO range marked on the knob.

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 important when simmering for several hours, such as for a homemade spaghetti sauce or beans.

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

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

• It is normal not to see simmer bubbles immediately after the food has been stirred.

• There may be bubbling when the flame cycles ON and no bubbles when the flame is OFF. Even when the flame is OFF, there will be steam and a slight quiver on the liquid’s surface.

Figure 8: ExtraLow Burner Control Knob

The drawing shows that the control knob has an additional range between the SIM 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.

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Igniter

Figure 9: 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 burner cap is positioned correctly on the burner base.

Burner Cap Placement

The burner caps must be properly placed on the burner bases for the cooktop to function properly. If the burner cap is not properly placed, one or more of the following problems may occur.

• Burner flames are too high.

• Flames shoot out of burners.

• Burners do not ignite.

• Burner flames light unevenly.

• Burner emits gas odor.

WARNING:

To prevent flare-ups and avoid the creation of harmful by-products, do not use the cooktop without all burner caps and all burner grates properly posititioned.

CAUTION:

Do not touch the burners when the igniters are sparking.

If a burner fails to ignite, refer to “Before Calling For Service” on page 38.

Burner Base

Burner Cap

WARNING:

To prevent burns, do not touch burner caps or grates while hot. Turn the cooktop off and allow the burners to cool.

Checking Burner Cap Placement

• Check each burner to make sure there is no gap between the burner cap and burner base. See Figures

11 and 12: Correct and Incorrect Burner Cap Placement to see examples of correct and incorrect

placements of the burner cap.

• You may gently try to move the burner caps from side to side to check if the caps are properly placed on the burner bases. When properly placed, each burner cap will rest flat on top of its burner base, and completely cover the star-shape of the burner base when viewed from the top as shown in Figure 11: Correct Burner Cap Placement.

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Ports

Figure 10: Star® Burner Components

Figure 11 : Correct Burner Cap Placement

Power Failure

• In the event of a power failure, only the standard burners can be manually lit. It is necessary to light each

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

• The standard burners can be 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 an ExtraLow burner is on when a power failure occurs, it cannot be turned back on until the knob is first turned off.

• The griddle cannot be used during a power failure.

• If you smell gas, refer to safety precautions in the front of this manual.

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.

Figure 12 : Incorrect Burner Cap Placement

Automatic Re-Ignition

If any one or more burners blow out, the electronic igniter automatically activates to re-light the flame. Do not touch

the burners when the igniters are active.

Important:

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

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

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

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

• 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.

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Cookware Recommendations

Dark Blue

Secondary Cone

Light Blue

Primary Cone

Figure 13: 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.

WARNING:

To avoid risk of serious injury, damage to appliance or cookware, please observe the following:

• Bakeware, such as large casserole pans, cookie sheets, etc. should never be used on the cooktop.

• Placement of large stock pots should be staggered when used on the cooktop.

2” (51 mm)

WARNING:

The burning of gas cooking fuel can create small amounts of Carbon Monoxide, Benzene, Formaldehyde and Soot. To minimize exposure to these substances, the burners should be adjusted by a certified installer or agency to ensure proper combustion. Ensure proper ventilation with an open window or use a ventilation fan or hood when cooking with Gas. Always operate the unit according to the instructions in this manual.

Figure 14: Base Diameter

• Select the base diameter to match the diameter of the flame. The diameter of the flame should be the same size as the pan base or slightly smaller. Oversize or under size pans sacrifice cooking performance. A 5-1/2" (140 mm) base size is generally the smallest

recommended.

Figure 15: Balanced Pan

• Balance is important for stability and even cooking. The handle must not be heavier than the pan and tilt it unevenly. A pan must sit level on the grate without rocking or wobbling.

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• Food packaged in aluminum foil should not be placed directly on the burner grate. Aluminum foil can melt during cooking.

• Do not let plastic, paper or cloth come in contact with a hot burner grate, They may melt or catch fire.

• Never let a pan boil dry. This can damage your pan and the cooking surface.

• Professional quality pans with metal handles are recommended because plastic handles can melt or blister if the flame extends up the side of the pan. Professional quality pans are found at restaurant supply stores and gourmet specialty shops. All cookware should have these characteristics: good heat conductivity, good balance, correctly sized base diameter, a heavy, flat base, and a proper fitting lid.

• For best cooking results, the flame should be contained under the bottom of the pan.

• 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.

Figure 17: Covered Pan

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

Specialty Cookware

Figure 18: Flat-Bottom Wok Pan

Figure 16: 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.

Figure 19: 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

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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).

Standard Size Pressure Canner

• 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 the Recommendations

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 combustion.

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

Use the chart on page 16 through page 19 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.

Surface Burner Cooking Recommendations

Food Start Setting

Finish Setting Standard

Burners

Finish Setting ExtraLow

(XLO) Burners

BEVERAGES

Cocoa

BREADS

French Toast, Pancakes, Grilled Sandwiches

BUTTER

Melting

CEREALS

Cornmeal, Grits, Oatmeal

CHOCOLATE

Melting

* It is recommended that these foods be stirred occasionally.

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MED – heat milk SIM – finish heating XLO – keep warm, cover*

MED – preheat skillet SIM to MED – cook Same as for Standard

SIM - to start melting Allow 5 to 10 minutes to

HI – cover, bring water to a

boil, add cereal

XLO - may be stirred to hasten melting

SIM to MED – finish cooking according to package directions

Burners

melt

Same as for Standard Burners

XLO – to hold, cover*

XLO – allow 10 to 15

minutes to melt

XLO – to hold*

Food Start Setting

Finish Setting Standard

Burners

Finish Setting ExtraLow

(XLO) Burners

DESSERTS

Candy Pudding and Pie Filling Mix SIM to MED SIM - cook

Pudding SIM to MED SIM – bring

EGGS

Cooked in Shell

Fried, Scrambled SIM to MED – melt butter,

Poached HI – bring water to the

MEAT, FISH, POULTRY Bacon, Sausage Patties

Braising: Swiss Steak, Pot Roast, Stew Meat

Quick Frying: Breakfast Steaks

SIM to MED – cook following recipe

according to package directions

milk to a boil

MED HI – cover eggs with

water, add lid, bring to boil

add eggs

boiling point, add eggs

MED HI – until meat starts to sizzle

MED HI – melt fat, then brown on MED HI, add liquid, cover

MED HI – preheat skillet MED HI – fry quickly Same as for Standard

SIM to MED Same as for Standard

Burners

SIM Same as for Standard

Burners

SIM Same as for Standard

Burners XLO – cook 3 to 4 minutes

for soft cooked; or 15 to 20 minutes for hard cooked

SIM - finish cooking Same as for Standard

Burners XLO – to hold for a short

period*

SIM to MED – finish cooking Same as for Standard

Burners

SIM to MED – finish cooking Same as for Standard

Burners XLO – Simmer until tender

Burners

Frying: Chicken MED HI – heat oil, then

brown on MED

Deep Frying: Shrimp MED HI – heat oil

Pan Frying: Lamb Chops, Thin Steaks, Hamburgers, Link Sausage

Poaching: Chicken, whole or pieces, Fish

Simmering: Stewed Chicken, Corned Beef, Tongue, etc.

PASTAS

Macaroni, Noodles, Spaghetti

POPCORN

(use a heavy, flat bottom pan)

PRESSURE COOKER

Meat

* It is recommended that these foods be stirred occasionally.

MED HI – preheat skillet MED – brown meat Same as for Standard

MED HI – Cover, bring

liquids to a boil HI – cover, bring liquid to a

boil

HI – bring water to a boil, add pasta

HI – cover, heat until kernels start to pop

MED HI to HI – build up pressure

SIM – cover, finish cooking Same as for Standard

Burners

MED to MED HI – to maintain temperature

To finish cooking

MED to MED HI – to

maintain a rolling boil

MED HI – finish popping Same as for Standard

SIM to MED – maintain

pressure

Same as for Standard Burners

Burners

XLO – to hold

XLO – to simmer slowly XLO – to hold, cover*

Same as for Standard Burners

Burners

Same as for Standard Burners

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Food Start Setting

Finish Setting Standard

Burners

Finish Setting ExtraLow

(XLO) Burners

Vegetables HI – build up pressure SIM to MED – maintain

pressure

RICE HI – cover, bring water and

rice to a boil.

SAUCES

Tomato Base

White, Cream, Bernaise MED – melt fat, follow

Hollandaise XLO XLO – to hold, lowest

SOUPS, STOCK HI – cover, bring liquid to a

VEGETABLES

Fresh

Frozen HI – cover, bring water and

MED HI – cook meat/ vegetables, follow recipe

recipe

boil

HI – cover, bring water and vegetables to a boil

vegetables to a boil

SIM to maintain Low Boil Cover and cook until water is

absorbed.

SIM to maintain simmer XLO – simmer to thicken

SIM – finish cooking XLO – to hold, cover*

SIM to maintain simmer Simmer XLO – to hold,

SIM to MED – cook 10

minutes, or until tender

SIM to MED – cook according to package directions

Same as for Standard Burners

XLO – to hold, cover

sauce, uncovered

setting for short period, stir frequently

cover*

Same as for Standard Burners

XLO – to hold, cover Same as for Standard

Burners

Deep Frying HI – heat oil MED to MED HI – maintain

frying temperature

In Pouch HI – bring water and pouch

to a boil

Saute MED HI – heat oil or melt

butter, add vegetables

Stir Fry HI – heat oil, add

vegetables

* It is recommended that these foods be stirred occasionally.

SIM to MED – cook according to package directions

SIM to MED – cook to desired doneness

MED to MED HI – finish cooking

Same as for Standard Burners

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About the Griddle

Description

(Available on some models)

The built-in griddle is made of restaurant-quality aluminum that is coated with a non-stick coating. This produces a surface with even heat that is easy to clean. A maple chopping block, stainless steel cover, and coatedaluminum grill plate are available as accessories and are purchased separately. The maple chopping block and stainless steel cover are sized to fit on top of the surface when the griddle is not being used. The coated-aluminum grill plate accessory is designed to replace the griddle plate. See the instructions that come with the grill plate accessory for more details.

The maple chopping block and stainless steel cover must be removed before turning the griddle on.

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

Preparing the Griddle

The griddle must be tilted slightly forward for optimum performance. See Installation Manual for procedure to check and adjust griddle for proper tilt of griddle plate. During installation, the installer is responsible for leveling the product. The griddle plate should be washed with warm soapy water then rinsed with clear water prior to use.The griddle may be used without any butter, margarine or oil. However, a very small amount may be used to flavor foods.

Any utensil may be used on the griddle surface. Care should be taken that the surface is not gouged when utensils are used.

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 (see illustration).

• After cooling, pour the grease into a grease resistant container for disposal.

CAUTION

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

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 clockwise to the temperature setting.

Griddle

To remove tray,

slide back and lift

Figure 21: Griddle Grease Tray

Cooking on the Griddle

1. Check that the grease tray is tucked under the griddle plate overhang.

2. Turn the knob to the cooking temperature to preheat the griddle.

3. Preheat 10 to 12 minutes or until the light indicator goes off.

4. Add butter, margarine, oil or shortening if desired.

Figure 20: Griddle Control Knob

NOTICE:

Griddle / Grill performance may vary if there is an excessive amount of airflow in the vicinity of the appliance. The excessive airflow could be from an air-conditioning register or ceiling fan blowing at the cooktop. This could

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create longer than normal heat-up time or it could cause the Griddle / Grill temperature to be higher or lower than the knob setting.

Note:

Having a properly installed ventilation hood is not considered a source of excessive airflow.

Griddle Cooking Recommendations

FOOD SETTING

Toasted Sandwiches

Boneless Chicken

Breasts

Boneless Pork Chops,

1” thick

Steaks, 1" thick

Ground Beef Patties,

6 ounces

350°F to 375°F

(180°C to 190°C)

375°F to 400°F

(190°C to 200°C)

375°F to 400°F

(190°C to 200°C)

400°F to 425°F

(200°C to 220°C)

375°F to 400°F

(190°C to 200°C)

FOOD SETTING

Eggs

Bacon, Breakfast

Sausage

325°F to 350°F

(160°C to 180°C)

375°F to 400°F

(190°C to 200°C)

Using the Oven

Bake

Tips for Bake

Preheating the Oven

Preheat the oven before baking. The oven does not need to be preheated for large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven.

Hot Dogs

Ham Slices, 1/2” thick

Pancakes, French Toast

Potatoes, Hash Browns

• For brown crisp crusts, use dark non-stick/

anodized or dark, dull metal utensils or glass bakeware. These may require lowering the bake temperature 25°F.

Bakeware Type

• Metal bakeware (with or without a non-stick finish), heat-proof glass, glass-ceramic, pottery, or other utensils are suitable for the oven.

• Suitable cookie sheets have a small lip on one side only. Heavy sheets or those with more than one side may affect the baking time.

350°F to 375°F

(180°C to 190°C)

350°F to 375°F

(180°C to 190°C)

375°F to 400°F

(190°C to 200°C)

375°F to 400°F

(190°C to 200°C)

Getting the Best Results

• Minimize opening the door:

• Use a minute timer.

• Use the interior oven light.

• Choose the right size bakeware; use the bakeware recommended in the recipe.

• Store the broiler pans outside the oven. An extra pan without food, affects the browning and cooking.

• The type of pan used affects the browning:

• For tender, golden brown crusts, use light non-

stick/anodized or shiny metal utensils.

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Gliding Oven Racks

Your Thermador range includes three extendable, gliding racks that can be pulled out and pushed back into the oven with minimum effort - even while supporting a large turkey or roast. If yours is a 48” model, the secondary oven of your range also has two gliding racks.

• Placing racks in oven: To insert racks into the oven,

hold the rack with the back rail up toward the back. Place the safety hooks under the front of the rail guides. Push the rack into the oven, lifting the rack

stops over the front of the rail guides. Slide the rack into position.

• Removing racks from oven: To remove racks or reposition racks in the oven, pull the rack toward the front of the oven. Lift up the front of the rack over the safety stops and pull from the oven.

• Place oven racks in desired positions before turning on the oven.

• When placing food on a rack, pull the rack out to the stop position. The racks are designed to lock and not

tilt when pulled forward.

Always remove before Self Clean

Figure 22: Gliding Oven Rack

Bake Rack Positions

• Rack level positions in the oven are numbered like an elevator. Number one level is the lowest.

Figure 24: Oven Rack Positions

Important: When placing the gliding rack in the oven, make sure the front supports on the rack guides rest in the large slots at the front corners of the rack. This is necessary to keep the rack locked into position while fully inserted into the oven.

Rack Positions

One Rack Baking

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

Two Rack Baking

• Rack levels #2 and #4 or #5 may be used when baking on two levels. Foods such as cookies and biscuits work well using these two racks. Casserole dishes may also be baked using these two levels.

Three Rack Baking

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

Figure 23: Rack Installation Detail

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Bakeware Placement

Secondary Oven (48" Models)

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

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

• Allow at least 1" of space between the pans and the oven walls so heat can circulate around each pan.

• Stagger bakeware so that one is not directly above another. Allow 1-1/2 inches above and below each pan.

Convection cooking of meat and poultry will result in foods that are brown and crispy on the outside and moist and juicy on the inside. Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them so they will not be over baked. A meat thermometer or an instant read thermometer will provide more accurate results than the “minute per pound” method. The larger the piece of meat or poultry, the more time you will save.

Converting Conventional Baking to Convection Baking

To convert most recipes for baked items (cookies, cakes, pies, etc.); reduce the oven temperature by 25°F. For meats and poultry, the temperature should not be reduced. The same temperature recommended in recipes and cooking charts for meats and poultry should be used.

Tips for Convection Bake

Convection

Cooking with Convection

There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will cook thoroughly without having to rotate pans.

Low, shallow bake ware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are covered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food.

Your favorite pans and cookware can be used for convection cooking provided they have low sides to allow the heated air to circulate around the food. Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casseroles, pot roast) or delicate custards do not benefit from convection cooking.

Preheating the Oven

Temperature Setting

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

High Altitude Baking

When baking at high altitudes, in either BAKE or CONVECTION BAKE, recipes and baking times vary. For

accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins. Specify the type of information you want (example: cakes, cookies, breads, etc.).

Condensation

Convection Baking

Time can be saved by baking an entire batch of cookies at the same time. The cookies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small items such as cookies, check to see if they are done one to two minutes before the recipe time. For larger baked items such as cakes, check five to six minutes before the time indicated on the recipe.

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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

directly above each other on the respective racks to allow air to flow around the baking sheets.

Large Main Oven One Rack Baking

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

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

Two Rack Baking

• Racks #2 and #4 are most appropriate when using the convection bake mode. Round cake pans should be staggered on racks #2 and #4. Rectangular (9 x 13) cake pans and cookie sheets should be placed on rack #2 directly under the one on rack # 4.

• 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 #4.

• 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

Bakeware Type

• Aluminum bakeware gives the best browning results.

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

Placement

• For better browning, utensils such as cookie sheets, jelly roll pans and rectangular baking pans should be placed crosswise on the rack with the shorter sides on the right and the left. This allows the air to circulate freely.

• When baking on more than one rack, cookie sheets and rectangular (9 x 13) cake pans should not be staggered; round cake pans should be staggered.

CAUTION:

WHEN USING THE OVEN IN ANY MODE Never use aluminum foil to cover the oven racks or to line the oven. It can damage the oven and cause a fire hazard if heat is trapped under it. See page 4.

Setting Bake/Convection Bake/Extended Bake

Bake / Convection Bake

These cooking modes are for baking, roasting or warming using one, two or three racks.

Figure 25: Oven Controls for 36” Range

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To Set the Oven

Extended Bake

1. Select BAKE mode or CONVECTION BAKE mode

using the Mode Selector Knob.

2. Set oven temperature using the Temperature Selector Knob.

• If using CONVECTION BAKE, set the

Temperature Selector Knob 25°F below the temperature suggested in the recipe. No variation in temperature setting is necessary if roasting meats or poultry.

• The convection fan turns on six (6) minutes after

the oven is turned on if the CONVECTION BAKE mode is selected.

• The OVEN ON and PREHEATING lights turn on.

• The oven is preheated to the set temperature when

the PREHEATING light cycles off the first time.

• The OVEN ON light stays on during any active

cooking mode, and remains on until either of the oven control knobs is turned to the OFF position.

This unique cooking mode is for assisting the user for compliance to Sabbath principles.

1. Select EXTENDED BAKE mode using the Mode

Selector Knob.

2. Set oven temperature using the Temperature Selector Knob.

• PREHEATING PHASE is the same as for other

BAKE modes. Once the oven is preheated to the selected temperature, the twenty-two (22) minute Extended Bake cycle begins.

• ACTIVE PHASE baking is as usual for nineteen

(19) minutes, except during the last two (2) minutes, the OVEN ON and PREHEATING lights blink slowly (on 3 sec. / off 3 sec. together) to serve as a NOTICE for the final phase.

• ACCESS PHASE (oven idle):

Once the two lights stop blinking (both remaining on), the final three (3) minutes allows the Sabbath user access to the oven without effecting a change in the operation of the range. Heating elements remain off during this phase.

Note:

The interior oven light is operated by a separate switch that turns the light on and off, independent of any control setting.

Automatic operation of the cooling blower:

The cooling blower does not activate in any of the BAKE modes for temperature settings less than 425°F. For temperature settings of 425°F or greater, the cooling blower activates only after the oven reaches 425°F, while heating up to the set temperature. When the oven is turned off, the blower remains on until the oven temperature cools to 375°F. Likewise for BROIL modes, the cooling blower activates only after the oven reaches 425°F, while heating up to broiling temperature.

DO NOT continue to use the oven if the cooling blower fails to activate while baking at temperature settings of 425°F or greater, or while broiling. Call a qualified service agency to repair the range.

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OVEN ON

Figure 26: Secondary Oven Controls for 48” Range

To Set the Secondary Oven (48” Range)

1. Select BAKE mode using the Mode Selector Knob.

2. Set oven temperature using the Temperature Selector Knob.

• The OVEN ON and PREHEATING lights turn on.

• The oven is preheated to the set temperature when

the PREHEATING light cycles off the first time.

• The OVEN ON light stays on during any active

cooking mode, and remains on until either of the oven control knobs is turned to the OFF position.

Note:

The interior oven light is operated by a separate switch that turns the light on and off, independent of any control setting.

Other Uses of Bake

Slow Cooking and Low Temperature Uses of the Oven

In addition to providing perfect temperatures for baking and roasting, the oven can be used at low temperatures to keep hot, cooked foods at serving temperature and to warm plates.

Hot cooked foods can be kept at serving temperatures. Set the oven to bake and use the temperature suggested on the chart.

For best results, preheat the oven to the desired temperature.

FOOD SAFETY

The United States Department of Agriculture advises: DO NOT hold foods at temperatures

between 40°F to 140°F more than 2 hours. Cooking raw foods below 275°F is not recommended.

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Suggested Temperature Recommendations to Keep Food Hot

Warm (Secondary Oven)

FOOD

Beef 150°F (70°C)

Bacon

Biscuits and Muffins (covered)

Casserole (covered)

Fish and Seafood

Deep Fried Foods

Gravy or Cream Sauces

(covered)

Lamb and Veal Roasts

Pancakes and Waffles

(covered)

Potatoes Baked 200°F (90°C)

Mashed (covered) 175°F (80°C)

TEMPERATURE

OVEN

200° – 225°F

(90 – 110°C)

175° – 200°F

(80 – 90°C)

175°– 200°F

(80 – 90°C)

175° – 200°F

(80 – 90°C)

200° – 225°F

(90 – 110°C)

175°F (80°C)

175° – 200°F

(80 – 90°C)

200° – 225°F

(90 – 110°C)

Secondary Oven (Only on 48" Models)

This feature maintains the warm environment needed for keeping cooked foods hot.

To Set the Secondary Oven to Warm

1. To preheat the oven turn the Mode Selector Knob to WARM about 10 minutes before use. Do not

Temperature Selector Knob to any setting (leave in OFF position).

2. Place the hot food in the secondary oven then close the door. The ideal temperature for keeping the food warm will be maintained until the Selector Switch is turned off.

3. Do not open the oven door unnecessarily. Opening the door will reduce the temperature of the oven.

CAUTION Food Safety Concern Food

Poisoning Possible

Do not use the Warming Mode for cooking food. The warming oven mode is not hot enough to cook foods at safe temperatures.

rotate the

Pies and Pastries 175°F (80°C)

Pizza (covered) 225°F (110°C)

Pork

Poultry (covered)

Vegetables (covered) 175°F (80°C)

175° – 200°F

(80 – 90°C)

175° – 200°F

(80 – 90°C)

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OVEN ON

Figure 27: Secondary Oven Controls for 48” Range

Proof (Secondary Oven)

Secondary Oven (Only on 48" Models)

The proof feature maintains the warm, non-drafty environment needed for proofing yeast leavened products.

To Set the Secondary Oven for Proofing

1. Place dough in dish in the small oven. Close the door.

2. Select PROOF using Mode Selector Knob. Do not

rotate the Temperature Selector Knob to any setting (leave in the OFF position).

• The ideal temperature for proofing will be

maintained until the Mode Selector Knob is rotated to OFF position.

3. Set a minute timer for the minimum proof time.

• Do not open the oven door unnecessarily. Opening

the door will lower the temperature of the air in the oven and lengthen the proofing time.

Proofing time may be decreased when using the large oven at the same time you are proofing. Check bread product early to avoid over-proofing. If you are using the large oven for extended periods of time we recommend, for optimum results, that you complete the proofing before using the large oven.

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Baking Recommendations

FOOD

Cookies 12"x15" Cookie Sheet 375° 8 to 12 minutes Layer Cakes 8" or 9" Round 350° 25 to 35 minutes Sheet Cakes 9"x13" Pan 350° 30 to 40 minutes

Bundt™ Cakes 12 Cup 325° 60 to 75 minutes

Brownies or Bar Cookies 9"x9" Pan 325° 20 to 25 minutes

Biscuits 12"x15" Cookie Sheet 425° or Package Directions 10 to 15 minutes

Quick Bread 8"x4" Loaf Pan 350° 55 to 70 minutes

Muffins 12 cup Muffin Pan 425° 14 to 19 minutes

Fruit Pies 9" Diameter 425° 35 to 45 minutes

Fruit Cobblers 9"x9" Pan 400° 25 to 30 minutes

Yeast Bread, Loaves 8"x4" Loaf Pan 375° 25 to 30 minutes

Dinner Rolls 9"x13" Pan 400° 12 to 18 minutes

Cinnamon Rolls 9"x13" Pan 375° 25 to 30 minutes

Yeast Coffee Cake 12"x15" Cookie Sheet 400° 20 to 30 minutes

PAN

SIZE

CONTROL

TEMPERATURE

SETTING

TOTAL

SUGGESTED

COOKING TIME

Broil/Convection Broil

Tips for Broil

Preheating the Broiler

It is recommended that you preheat the broil element before starting to cook. Preheat until the "PREHEATING"

light turns off.

Getting the Best Results

• Defrost food before broiling.

• Door is to be closed during broiling.

• Steaks should be more than 1" thick if rare meat is desired. Use convection broil if steaks are over 1-1/2 inches thick. Convection broil available in large oven.

• Turn foods over only once, after half the total cooking time. It is not necessary to turn very thin foods (ham slices, fillets of fish, etc.). Liver slices must be turned over regardless of thickness.

• Use a minute timer. Set it for the minimum time to check the food.

• Center foods directly under the broiling element for best browning.

Rack Positions

Before turning on the oven, place the rack in the desired position. After preheating the broiler, center the broil pan under the broil element.

• #5 — Use this rack position when broiling beef steaks, ground meat patties, ham steak and lamb chops 1 inch or less in thickness. Also, use when top browning foods.

• #4 — Use this rack position when broiling meat 1-1/8 inches or more in thickness, fish, poultry, pork chops, ham steaks 1 inch or more in thickness.

• #3 — Use this rack when broiling chicken quarters or halves.

Utensils

• The porcelain enamel two-piece broil pan is included with the range. DO NOT with aluminum foil.

• Use metal or glass-ceramic bakeware when top browning casseroles, main dishes, or bread.

• DO NOT use heat-proof glass or pottery. This type of glassware cannot withstand the intense heat of the broil element.

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