Thermador PRD366GHC/13 Owner’s Manual
USE A CARE GU! E
THERMADOR PROFESSIONAL ®PRO HARMONY ®
DUAL FUEL RANGES
G IE D' TILISAT ET
'ENTRETIE
CUISINIERES MIXTES PROFESSIONAL mcPRO HARMONY mc
DE THERMADOR
MANUAL DE USO Y CUIDADO
Models/
Mod¢les/
Modelos:
PRD30
PRD36
PRD48
PARA ESTUFAS MIXTAS DE GAS PROFESSIONAL ®
PRO HARMONY ® DE THERMADOR
_TM
Ther ado
REAL INNOVATIONS FOR REAL COOKS ®
US
CongratulationsonyourrecentTHERMADOR®purchase!Whetheryouareadedicatedcheforsimplyaconnoisseurofthe
artofcooking,owningaTHERMADORkitchenistheultimateexpressionofpersonalstyle,goodtasteandanappreciation
forthecompleteculinaryexperience.Ouraward-winningproductshavebeenempoweringculinaryenthusiastsformore
thanelevendecades.
BeforeyoubeginusingyournewTHERMADORproduct,pleasetakeamomenttoreviewtheUseandCareGuide.You
willfindtheanswerstoallofyourquestionsaswellassomeveryimportantsafetyinformation.Payspecialattentiontothe
ImportantSafetyInstructionslocatedatthebeginningofthemanual.YourTHERMADORproductisreadyandwaitingto
beusedforyournextgourmetcreation!
Ourproductsarehandcraftedwiththehighestqualityauthenticmaterialstoensureyearsof reliableservice.Intheunlikely
eventthatyouhaveaservicequestion,pleasehaveyourmodelandserialnumbersofyourproductavailable.Youcanfind
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votrebongoQtetdevotreint@_tavivreuneexperienceculinairecomplete.Nosproduitsprimespermettentadesadeptes
delabonnebouffed'atteindredenouveauxsommetsdepuisplusdeonzedecennies.
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Ther edor
REAL INNOVATIONS FOR REAL COOKS ®
iEnhorabuena por la reciente compra de su THERMADOR®! Que Usted sea un gran jefe de cocina o un simple aficionado
del arte culinario, el hecho de poseer una cocina THERMADOR es la 01tima expresi6n de su estilo personal, de su buen
gusto y de su apreciaci6n de una experiencia culinaria completa. Nuestros premiados productos permiten al entusiasta de
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Antes de comenzar a utilizar sur nuevo producto THERMADOR, t6mese un momento para echar un vistazo a este manual
de uso y mantenimiento. Encontrar_ respuestas a todas sus preguntas adem_s de informaciones esenciales en materia de
seguridad. Ponga especial atenci6n alas Instrucciones de seguridad importantes, situadas al principio del manual, iSu
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REAL iNNOVATiONS FOR REAL COOKS ®
Table of Contents
Safety ......................... 1
Before You Begin ............... 7
Description .................... 10
48" Model identification ................ 10
36" Model identification ............... 11
30"Model identification ................ 11
Using The Cooktop ............. 12
Operation of the Burners ................ 12
Cookware Recommendations ........... 16
Specialty Cookware ................... 17
Cooking Recommendations ............. 17
Surface Burner Recommendations ....... 18
Using the Griddle ..................... 20
Griddle Cooking Recommendations ...... 21
Using the Oven ................ 22
Oven Functions ...................... 22
Convection .......................... 23
Setting Bake/Convection Bake/
Extended Bake ....................... 25
Warm (Secondary Oven) ............... 26
Proof (Secondary Oven) ................ 27
Other Uses of Bake ................... 27
Baking Recommendations .............. 28
Broil/Convection Broil .................. 28
Setting Broil or Convection Broil .......... 29
Broiling & Roasting Recommendations .... 29
Care and Maintenance ........... 30
Self-Cleaning the Oven ................ 30
Range Cleaning ...................... 31
Cleaning Recommendations ............ 32
Do-it-Yourself Maintenance ............. 35
Before Calling for Service ........ 37
Statement of Limited Product
Warranty ...................... 38
THERMADOR ® Customer Support,
Accessories & Parts ...... Back Page
This THERMADOR ® appliance is made by
BSH Home Appliances Corporation
1901 Main Street, Suite 600
Irvine, CA. 92614
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
Safety
iMPORTANT SAFETY
Read and Save These
PLEASE READ CAREFULLY
, 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 nottouch 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.
• Ifyou 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.
iNSTRUCTiONS
instructions
Gas and Electrical
Requirements and
Instructions
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 (PALPKITHC). Make
certain your range and gas type are the same, Refer to the
product rating label which can be located as indicated on
page 37.
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" water
column (34.9 rob) from the propane gas tank to the
pressure regulator.
Grounding
WARNING
A child or adult can tip the range over and
be killed.Verify that the anti-tip bracket is
securely installed. Ensure the anti-tip
bracket is engaged when the range is
moved.
Do not operate the range without the anti-
tip bracket in place. Failure to follow the
instructions in this manual can result in
death or serious burns to children and
adults.
Check for proper installation and use of
anti-tip bracket. Carefully tip range forward
pulling from the back to ensure that the
anti-tip bracket engages the range leg and
prevents tip-over. Range should not move
more than 1" (2.5cm).
IMPORTANT:
When installing against a combustible surface, a High Shelf
or Low Backguard is required. A THERMADOR ® High
Shelf or Low Backguard must be purchased separately.
Before using the range, insure that it is equipped with a
proper backguard. Refer to the Installation Manual
accompanying this appliance for more information.
When using the Flush Island Trim, THERMADOR
recommends a minimum 12" (305 mm) rear clearance to a
combustible surface. Clearances from non-combustible
materials are not part of the ANSI Z21.1 scope and are not
certified by CSA. Clearances of less than 12" (305 mm)
must be approved by the local codes and/or by the local
authority having jurisdiction.
Before using the range, ensure that it is equipped with a
proper backguard. Refer to the Installation Manual
accompanying this appliance for more information.
English 1
iMPORTANT SAFETY iNSTRUCTiONS
Read and Save These instructions
, WARNING
To avoid possible burn or fire hazard, a backguard
designed specifically for this range must be installed
whenever the range is used.
, CAUTION:
The high shelf can get hot! DO NOT place the following
items on top of the high shelf:
• plastics or containers that can melt
• flammable items
• a total load over 30 Ibs. (13.6 kg)
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.
, WARNING:
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 STAR ® burners, turn
OFF the gas control knob and wait 5 minutes for the
gas to dissipate before lighting the STAR burner
manually.
WARNING
ALWAYS DISCONNECT THE ELECTRICAL PLUG
FROM THE WALL RECEPTACLE BEFORE
SERVICING THIS UNIT.
, CAUTION:
FOR PERSONAL SAFETY, THIS APPLIANCE MUST
BE CONNECTED TO A PROPERLY GROUNDED AND
POLARIZED ELECTRICAL POWER SUPPLY.
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.
It is recommended that a dedicated circuit servicing this
appliance be provided.
To light the STAR burners manually, carefully hold a
lighted match to the STAR burner ports and turn the gas
control knob to HI. During a power failure, you can use
the standard cooktop STAR burners, but each must be lit
with a match.
DO NOT attempt to light the two left XLO ® STAR
burners and two right XLO STAR burners manually.
These STAR burners are equipped with the ExtraLow ®
feature and cannot be lit manually.
TESTED IN ACCORDANCE WITH:
• UL 858, The Standard for the Safety of Household
Electric Ranges
• ANSI Z21.1, The American National Standard for
Household Cooking Gas Appliances
• CAN 1-1.1-M81, Domestic Gas Ranges
• CSA C22.2 No. 61, Household Cooking 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.
The use of gas cooking appliances results in the production
of heat and moisture.
See the Installation Manual for electrical requirements and
grounding instructions.
English 2
It is the responsibility of the owner and the installer to
determine if additional requirements and/or standards
apply to specific installations.
iMPORTANT SAFETY iNSTRUCTiONS
Read and Save These instructions
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 Use and Care Guide carefully before using your
new range to reduce the risk of fire, electrical shock, or
injury to persons.
Ensure proper installation and servicing. Follow the
Installation Manual 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. 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.
Child Safety
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.
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.
ALWAYS have a working smoke detector near the kitchen.
In the event that personal clothing or hair catches fire, drop
and roll immediately to extinguish flames.
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.
, WARNING:
TO
REDUCE THE RISK OF A GREASE FIRE:
Ii
Never leave surface units unattended at high
settings. Boilovers cause smoking and greasy
spillovers that may ignite. Heat oils slowly on low or
medium settings.
Always turn hood ON when cooking at high heat or
when flamb6ing food (i.e. Crepes Suzette, Cherries
Jubilee, Peppercorn Beef Flamb6).
Clean hood filters frequently. Grease should not be
allowed to accumulate on fan or filter.
Use proper pan size. Always use cookware
appropriate for the size of the cooktop burner.
IkWARNING
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.
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.
English 3
iMPORTANT SAFETY iNSTRUCTiONS
Read and Save These instructions
DO NOT use aluminum foil to line any part of the oven or
range. Use of a foil liner could result in a shock or fire
hazard, or the obstruction of the flow of combustion and
ventilation air. Foil is an excellent heat insulator and heat
will be trapped beneath it. This will upset the cooking
performance and can damage the finish of the oven or the
range.
, WARNING
TO REDUCE THE RISK OF INJURY TO PERSONS, IN
THE EVENT OF A RANGE TOP GREASE FIRE,
OBSERVE THE FOLLOWING:
• Smother flames with a close-fitting lid, cookie sheet,
or other metal tray, then turn off the gas burner or the
electric element. Be careful to prevent burns. If the
flames do not go out immediately, Evacuate and call
the fire department.
• Never pick up a flaming pan -- You may be burned.
• DO NOT USE WATER, including wet dish cloths or
towels -- a violent steam explosion will result.
• Use an extinguisher only if:
• You know you have a class ABC extinguisher
and you already know how to operate it.
• The fire is small and contained in the area where
it started.
• The fire department is being called.
Ii
You can fight the fire with your back to an exit.
, 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. This will upset the cooking performance and can
damage the finish of the oven or the range.
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 container to burst.
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 overheating of the oven.
English 4
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.
iMPORTANT SAFETY iNSTRUCTiONS
Read and Save These instructions
Bakeware, such as large casserole pans, cookie sheets,
etc., should never be used on the cooktop.
To minimize the risk of burns, ignition of flammable
materials and unintentional spillage, position handles of
utensils inward so they do not extend over adjacent work
areas, cooking areas, or the edge of the range's cooktop.
Hold the handle of the pan to prevent movement of the
utensil when stirring or turning food.
DO NOT use pots or pans on the grill 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 32.
DO NOT obstruct the flow of combustion or ventilation air.
ILWARNING:
DO NOT block or obstruct the flow of air
through the ventilation openings. The oven
vent is located at the back of the appliance.
The vents need to be unobstructed and
open to provide necessary airflow that is
important for proper oven performance.
Vent
Flush Island
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.
DO NOT touch oven vent area while the
appliance is on and for several minutes
after the appliance is off. Some parts of the
vent and surrounding areas become hot
enough to cause burns. Allow appliance
sufficient time to cool before touching or
cleaning vent areas.
DO NOT position plastic or other heat-
sensitive items on or near the oven vent.
These items could melt or ignite.
, WARNING
After a spill or boil over, turn off the burner and using
caution due to possible hot surfaces, 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.
DO NOT use flammable cleaners to clean the range.
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.
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.
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.
For safety reasons and to avoid equipment damage, never
sit, stand, or lean on the oven door.
English 5
iMPORTANT SAFETY iNSTRUCTiONS
Read and Save These instructions
Use CAUTION when opening the oven door during or
immediately after operation. Stand to the side of the oven
when opening an oven door to allow hot air or steam to
escape. Keep face well away from the open door to avoid
injury.
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 to BROIL or BAKE modes, after oven
heats to 300°F (149°C). If the fan does not operate, DO
NOT use the oven. Call Customer Support at 1-800-735-
4328 for assistance.
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.
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.
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.
WARNING
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.
WARNING:
This appliance should not be installed with a ventilation
system that directs air in a downward direction toward
the range. This type of ventilation system may cause
ignition and combustion problems with the appliance
resulting in personal injury, property damage, or
unintended operation. Ventilating systems that direct the
air upwards do not have any restriction.
English 6
Beforeusing your range for the first time, check that you have these items:
Table 1: Range Accessories and Parts
DESCRIPTION 4 B_I"NER _ _'IDWDIII. 6 BURNER3£" 48,'WITHGRIDDLE
Full Access ® Oven Racks, Large Oven 3 3 3 3
Full Access 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
Titanium Coated Aluminum Griddle -- 1 -- 1
Handy Hints Guide 1 1 1 1
Product Registration Card 1 1 1 1
Low Backguard 1 -- -- --
Flush Island Trim** -- 1 1 1
Installation Manual 1 1 1 1
Use and Care Guide 1 1 1 1
*All models have one POrcelain two-piece broilerpan for the oven, The 48"models also have a small two-piece
broiler pa n for the secondary OVen:
** Models are supplied with a Flush !Sland Trim_ however, see waming on page i conceming spacing behind the
range when using the range with the Flush !sland Trim,
Remove all packaging materials and temporary
_labels from oven and cooktop. Please, recycle
the packaging material as all THERMADOR
®
packaging is recyclable.
,
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
,
Check that you have the items listed in Table 1.
2.
Record the Model and Serial number on page 37.
the proper position before turning on the oven.
See "Data Rating Plate." The model and serial
number must be provided when calling Customer
Support for assistance. Enter this information on the
Product Registration Card included with this product
then mail it to the indicated address.
,
Optional Accessories. Grill Plate (PA12GRILHC),
Black Knob Kit (PAKNOBLK), Blue Knob Kit
(PAKNOBLU)12" Cutting Board (PA12CHPBLK),
Griddle Cover (PA12CVRJ), Wok Support Ring
(PWOKRINGHC) and other accessories are available
i , , ii
from your THERMADOR ® Dealer.
ii =
ii =
ii =
I
Figure 1: Main Oven Rack Positions
English 7
THERMADOR®FullAccess®ovenracksarestandardon
allmodels.Eachglidingovenrackcanbepulledoutand
pushedbackintotheovenwithminimaleffort--evenwhile
supportinga largeturkeyorroast.
Always remove
before Self Clean
Figure 2: Full Access Oven Rack
IMPORTANT:
Always remove the Full Access oven racks before self-
cleaning the oven. If the gliding racks remain in the oven
during Self-Clean, lubricants in the glide mechanisms of
each rack will be lost and the finish will discolor.
WARNING
Placing Racks in the Oven:
,
2. Push the rack into the
3. Hold the rack straight.
4. Push the rack in until it
5. Lift the rack up.
6. Push the rack in
7. Engage the rack's front
Hold the rack on a
slight angle. Place the
safety hooks under the
front of the rack guides.
oven, lifting the rack
stops over the front of
the rack guides.
is even with the front
hooks.
completely.
hooks on the rack
guides.
To help prevent burns, NEVER remove or reposition the
oven racks while the oven is ON or while the oven is
cooling.
WARNING
Aluminum foil should never be used 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.
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 isnecessary to keep the
rack inthe correct position while fully inserted into the
oven.
Figure 3: Inserting the Oven Rack
English 8
,
Ensure that the burner caps are correctly seated on the
burner bases of the range's cooktop (see Figure 14
and Figure 15 on Page 14). Turn on each burner to
check for proper flame color. See "Flame Description"
on page 15 for details.
,
Before baking or broiling, the oven and broiler should
be turned on to burn off the manufacturing oils using
one of the two following methods:
• Turn on kitchen ventilation (or if vent hood is a
recirculation type open a window). Turn the oven
on to 450°F (230°C) for 20 to 30 minutes; then turn
the broiler to BROIL for the same length of time.
Please note that it is normal for small amounts of
smoke to be visible from the range during this initial
breaking-in process.
• Turn on kitchen ventilation (or if vent hood is a
recirculation type open a window). Remove oven
racks. Set oven into self clean cycle and let self
clean run (see "Self-Cleaning the Oven" on
page 30).
Please note that some pets or humans can be sensitive to
the odors created during the self-cleaning process whether
it is a manufacturing residue burn off or food, so it is
recommended that those potentially affected be removed
from the kitchen area during the self-clean process.
The THERMADOR PROFESSIONAL ® range occasionally
has a smell or smoke when first used. These smells or
smoke comes from the burning off of manufacturing
residues and is typical of any new oven regardless of
manufacturer.
Please read "Care and Maintenance" on page 30 before
cleaning the oven racks,
NOTE:
It is normal for the cooling process to push heated air out
into the room when the oven is on.
English 9
Description
Model and Parts identification
Key for 48" Models
1. Flush Island Trim (22" High Shelf or 9" Low Back
may be ordered separately)
2. Burner Grates & Burners
3. Electric Griddle
4. Control Knobs, ExtraLow ® Burners (2)
5. Control Knobs, Standard Burners (4)
6. Control Knob, Griddle (1)
7. Oven Temperature Selectors
8. Oven Mode Selector
9. Oven Light Switches
10. Oven Door
11. Secondary Oven (2 Full Access ® Oven Racks,
included)
12. Kick Panel
13. Range Feet (4)
@
>0
_ WARNING"
To provide proper ventilation of the range,
DO NOT remove range feet.
Figure 4: 48" Dual Fuel Range Identification
Electric Oven Interior
14. Oven Interior Light
15. Broil Element
16. Oven Thermostat
17. Rack Guides
18. Full Access Oven Racks (3 included, not shown)
19. Bake Element (hidden)
20. Convection Fan Cover (main oven only)
Figure 5: Oven Interior Identification
English 10
Key for 36" Models
1. Flush Island Trim (22" High Shelf or 9" Low Back
may be ordered separately)
2. Burner Grates & Burners
3. Griddle, on select models (figure shown with
griddle cover accessory, sold separately)
4. Control Knobs, ExtraLow ®Burners (2)
5. Griddle Knob, on select models
6. Oven Temperature Selector
7. Oven Light Switch
8. Oven Mode Selector
9. Control Knobs, Standard Burners (2 or 4
depending on model)
10. Oven Door (see Figure 5)
11. Kick Panel
12. Range Feet (4)
,_ WARNING:
-- DO NOT remove range feet.
To provide proper ventilation of the range,
Figure 6: 36" Dual Fuel Range Identification
Key for 30" Models
1. 6" Low Back (not shown, included), Flush Island
Trim or 22" High Shelf (High Shelf or Flush Island
Trim ordered separately)
2. Burner Grates & Burners
3. Center Grate
4. Control Knob, ExtraLow ® Burners (2)
5. Control Knobs, Standard Burners (2)
6. Oven Temperature Selector
7. Oven Mode Selector
8. Oven Light Switch
9. Oven Door (see Figure 5)
10. Kick Panel
11. Range Feet (4)
_ WARNING:
To provide proper ventilation of the range,
DO NOT remove range feet.
Figure 7: 30" Dual Fuel Range Identification
English 11
si
The Cooktop
Sealed STAR ®Burners
Figure 8: STAR Brass Burner Base
Your new range has sealed STAR burners. Each burner
has a unique QuickClean ® base feature which allows the
burner and area around the burner to be easier to clean.
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).
On all models, the two left burners have the exclusive
ExtraLow ® feature, the remaining burners are standard.
Each burner has its own control knob.
Control Knobs
The control knobs for two sealed gas burners, one in front
and one in the rear, are located directly in front of and
below the pair of burners on the control panel.
The symbol above each control knob identifies either the
burner position on the cooktop or the griddle control,
depending upon your model.
Bezel
Knob
Figure 10: Control Knob
LEFTREAR
BURNER
LEFTFRONT
BURNER
_______
English 12
Griddle
Figure 9: 48" Burner Power Features
CENTERREAR
BURNER
RIGHT REAR
BURNER
G
CENTERFRONT
BURNER
GRIDDLE
RIGHT FRONT
BURNER
Figure 11: Cooktop Symbols
Operation of the Burners
• Press in on the knob and turn it counter-clockwise to
the HI 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
using Propane).
• SIM is equivalent to 2,100 BTU
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
HR (15,000 BTU / HR
HR
ExtraLow ® Burners
The controls for the two left burners, front and rear, have
flame settings even lower than the standard SIM settings.
Operation of the ExtraLow Burners
• XLO, the very lowest setting, is achieved by cycling the
flame ON for approximately 8 seconds and OFF for 52
seconds of each minute.
• When the knob is set just below the 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 SlM.
• 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 12: 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 isoff 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.
Each burner has its own electronic igniter that sparks when
the burner is turned on. Each burner should light in 4
seconds or less. If a burner does not light, check to see that
the cap is positioned correctly on the base.
CAUTION
DO NOT touch the STAR @burners when the igniters are
sparking.
English 13
if a burner fails to ignite, refer to the section "Before
Calling For Service" on page 37.
-- Burner Cap
niter
Figure 13: STAR Burner Components
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:
Checking Burner Cap
Placement
Check each burner to make sure there is no gap
between the burner cap and burner base. See
Figure 14 and Figure 15: Correct and Incorrect Bumer
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 14: "Correct Burner
Cap Placement".
• 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 positioned.
I WARNING
To prevent burns, do not touch burner caps or grates
while hot. Turn the cooktop off and allow the burners to
cool.
Figure 14: Correct Burner Cap Placement
English 14
Figure 15: 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.
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 HI
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.
Ii
The griddle cannot be used during a power failure.
Ii
If you smell gas, refer to safety precautions listed on
page 1.
WARNING
In the event of a power failure, turn all knobs to the OFF
position. Only the Standard burners can be lit manually.
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.
Blue
-- Secondary Cone
ht Blue
y Cone
Figure 16: Flame Color
With propane (LP) gas, slight yellow tips on the
cone are normal.
The flame should burn completely around the burner
cap. If it doesn't, check that the cap is positioned
correctly on the base and that the ports are not
blocked.
The flame should be stable with no excessive noise or
fluttering.
WARNING:
This product contains or, through ordinary use for its
intended purpose, facilitates emission of chemicals or
other substances known to the State of California to
cause cancer and/or birth defects or other reproductive
harm. To minimize exposure to these chemicals:
1) The STAR @burners should be adjusted by a
certified installer or agency to ensure proper
combustion.
2) Ensure proper ventilation with an open window
or use a ventilation fan or hood when cooking
with gas.
3) ALWAYS operate the unit according to the
instructions in this manual.
English 15
Cookware Recommendations
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.
• 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, fiat 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: 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 5½"
(140 mm) base size is generally the smallest
recommended.
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.
Itttl
Figure 18: 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.
• Food packaged in aluminum foil should not be placed
directly on the burner grate. Aluminum foil can melt
during cooking.
Figure 19: 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.
• A properly fitting lid will shorten cooking time and make
it possible to use lower heat settings.
Figure 20: Covered Pan
English 16
Specialty Cookware
Figure21: Flat-BottomWok Pan
Canning Tips:
• A fiat base pan is preferred to one with a concave,
convex or rippled base.
• When using two canners at the same time, use
staggered burners. Do not block air to the burners. A
flame needs the right amount of air for complete
combustion.
• Use a cover on a canner when bringing the contents to
a boil.
• Once the contents have reached a boil on HI, use the
lowest flame possible to maintain the boil or pressure.
• Canning produces a large amount of steam. Take
precautions to prevent burns.
Cooking Recommendations
Use the chart beginning on page 18 as a guide. The
settings you use will vary depending on the pans selected
and the starting temperature of the food.
On the chart, the "Finish Setting" has been separated for
the standard and ExtraLow burners. There may or may not
be a change between the two burner settings.
Figure 22: Round-Bottom Wok in Support Ring
Woks m Either flat-based or round-bottom woks with the
accessory ring can be used on all models. Round bottom
woks must be used with a support ring. The Wok pan and
the porcelain-coated cast iron wok support ring must be
purchased separately (PWOKRINGHC).
Canners and Stock Pots -- Select one with a base
diameter that extends no more than 2" (51 mm) beyond the
grate.
Standard Size Water Bath Canner m 21 to 22 quarts
(19.95 to 20.9 liters), with an 11" to 12" base (279-305 mm)
and a 9" to 11" depth (229-279 ram).
Standard Size Pressure Canner = 8 to 22 quarts (7.6 to
20.9 liters), with an 8" to 11" base (203-279 mm) and a 6½"
to 12" depth (165-305 mm).
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.
English 17
Surface Burner Cooking Recommendations
BEVERAGES
Cocoa
BREADS
French Toast,
Pancakes, Grilled
Sandwiches
BUTTER
Melting
CEREALS
Cornmeal, Grits,
Oatmeal
CHOCOLATE
Melting
DESSERTS
Candy
Pudding and Pie Filling
Mix
Pudding
EGGS
Cooked in Shell
Fried, Scrambled
Poached
MEAT, FISH, POULTRY
Bacon, Sausage
Patties
Braising: Swiss Steak,
Pot Roast, Stew Meat
Quick Frying: MED HI = fry quickly Same as for Standard Burners
Breakfast Steaks
MED - heat milk, cover
MED - preheat skillet
SIM - to start melting
HI - cover, bring water to a
boil, add cereal
XLO - may be stirred to
hasten melting
SIM to MED - cook
following recipe
SIM to MED SIM - cook
according to package
directions
SIM to MED SIM = bring
milk to a boil
MED HI - cover eggs with
water, add lid, bring to boil
SIM to MED - melt butter,
add eggs
HI - bring water to the
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
SIM - finish heating
SIMtoMED - cook
SIM to MED- finish
cooking according to
package directions
SIM to MED
SIM
SIM
SIM finish cooking
SIM to MED -finish
heating
SIM to MED -finish
cooking
XLO - keep warm, cover*
Same as for Standard Burners
Allow 5 - 10 minutes to melt
Same as for Standard Burners
XLO - to hold, cover*
XLO - allow 10 - 15 minutes
to melt
XLO - to hold*
Same as for Standard Burners
Same as for Standard Burners
Same as for Standard Burners
XLO - cook 3 - 4 minutes for
soft cooked; or 15 - 20
minutes for hard cooked
Same as for Standard Burners
XLO - to hold for a short
period*
Same as for Standard Burners
Same as for Standard Burners
XLO - Simmer until tender
Frying: Chicken MED HI - heat oil, then SIM - cover, finish Same as for Standard Burners
brown on MED cooking
Deep Frying: Shrimp MED HI - heat oil MED to MED HI - to Same as for Standard Burners
maintain temperature
English 18
PanFrying:Lamb
Chops,ThinSteaks,
Hamburgers,Link
Sausage
Poaching:Chicken, MEDHI- Cover,bring Tofinishcooking
wholeorpieces,Fish liquidstoaboil
Simmering:Stewed HI- cover,bringliquidtoa XLO- tosimmerslowly
Chicken,CornedBeef, boil XLO- tohold,cover
Tongue,etc.
PASTAS HI- bringwatertoaboil, MEDHItoHI- to SameasforStandardBurners
Macaroni,Noodles, addpasta maintaina rollingboil
Spaghetti
POPCORN HI- cover,heatuntil MEDHI- finishpopping SameasforStandardBurners
(useaheavy,flat kernelsstartto pop
bottompan)
PRESSURECOOKER MEDHItoHI- buildup SIMtoMED- maintain SameasforStandardBurners
Meat pressure pressure
Vegetables HI- builduppressure SlMtoMED- maintain SameasforStandardBurners
RICE HI- cover,bringwaterand SIM- tomaintainLow SameasforStandardBurners
SAUCES MEDHI- cookmeat/ SIM- tomaintainsimmer XLO- simmertothicken
TomatoBase vegetables,followrecipe sauce,uncovered
MEDHI- preheatskillet
ricetoa boil Boil.Coverandcookuntil XLO- tohold,cover
MED- brownmeat SameasforStandardBurners
XLO- tohold
pressure
waterisabsorbed
White,Cream, MED- meltfat,follow SIM- finishcooking XLO- tohold,cover*
Bernaise, recipe
Hollandaise XLO XLO- tohold,lowestsetting
forshortperiod,stirfrequently
SOUPS,STOCK HI- cover,bringliquidtoa SIMtomaintainsimmer SimmerXLO- tohold,cover*
boil
VEGETABLES HI- cover,bringwaterand SlMtoMED- cook10 SameasforStandardBurners
Fresh vegetablesto aboil minutes,oruntiltender XLO- tohold,cover
Frozen HI- cover,bringwaterand SlMtoMED- cook SameasforStandardBurners
vegetablestoaboil accordingtopackage
directions
DeepFrying HI- heatoil MEDtoMEDHI- SameasforStandardBurners
maintainfrying
temperature
InPouch HI- bringwaterandpouch SlMtoMED- cook SameasforStandardBurners
toaboil accordingtopackage
directions
Saute HI- heatoilormeltbutter, SlMtoMED- cookto SameasforStandardBurners
addvegetables desireddoneness
StirFry HI- heatoil,add HItoMEDHI- finish SameasforStandardBurners
vegetables cooking
English19
Using the Electric Griddle (availableonsomemodels)
Description
The built-in griddle is made of restaurant-quality aluminum
that has a non-stick titanium coating. This produces a
surface with even heat that is easy to clean.
A maple cutting board (PA12CHPBLK), stainless steel
cover (PA12CVRJ), and non-stick titanium coated
aluminum grill plate (PA12GRILHC) are available as
accessories and may be purchased separately. The maple
cutting board and stainless steel cover are sized to fit on
top of the surface when the griddle is not being used. The
non-stick 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 griddle plate (or grill plate accessory) must always
be in place when the griddle is turned on.
• The electric griddle element is rated 120 volts AC,
1,630 watts.
• The griddle is electronically controlled with
temperatures marked on the knob from 150 - 500°F
(66 - 260°C).
• There are no fixed settings on the knob.
Preparing the Griddle (not all models)
If the range is equipped with an electric griddle, check the
griddle frame adjustment by pouring two tablespoons of
water on the back of the griddle plate. The water should
slowly roll into the grease tray. If not, adjust the two screws
under the back of the frame. Start with one half turn
counterclockwise (CCW) of the screws. Further adjustment
should be made by one-quarter turn until water slowly flows
into the grease tray (Figure 24).
Figure 23: Griddle Control Knob
• Press and turn the knob clockwise to the temperature
setting.
CAUTION:
The griddle element is hot after use. Allow sufficient time
for griddle components to cool before cleaning.
WARNING
To avoid risk of injury, NEVER operate griddle without
the griddle plate installed. NEVER use griddle in a
manner that is not prescribed by the Use and Care
Guide.
Figure 24: Griddle Plate Leveling Screws
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. DO NOT cut directly on the griddle plate.
English 20
NOTICE:
Griddle/Grillperformancemayvaryifthereisanexcessive
amountofairflowinthevicinityoftheappliance.The
excessiveairflowcouldbefromanair-conditioningregister
orceilingfanblowingatthecooktop.Thiscouldcreate
longerthannormalheat-uptime,oritcouldcausethe
Griddle/Grilltemperaturetobehigherorlowerthanthe
knobsetting.
NOTE:
Havingaproperlyinstalledventilationhoodisnot
consideredasourceofexcessiveairflow.
Griddle Cooking Recommendations
FOOD SETTING
Griddle Grease Tray
Grease Tray
Eggs 325°F - 350°F
(160°C- 180°C)
Bacon, Breakfast Sausage 375°F - 400°F
(190oc - 200°C)
Toasted Sandwiches 350°F - 375°F
(180oc- 190°C)
Boneless Chicken Breasts 375°F - 400°F
(190oc - 200°C)
Boneless Pork Chops, 375°F - 400°F
1" (25.4 mm) thick (190°C - 200°C)
Boneless Pork Chops, 375°F - 400°F
1" (25.4 mm) thick (190oc _ 200oc)
Steaks, 1" (25.4 mm) thick 400°F - 425°F
(200oc - 220oc)
Ground Beef Patties, 6 ounces 375°F - 400°F
(190oc - 200oc)
Hot Dogs 350°F - 375°F
(180oc- 190°C)
Figure 25: Grease Tray
• Clean the tray after every use. When removing the tray,
use care when tipping it so that the contents do not
spill.
• The griddle plate and its grease tray are dishwasher
safe.
After cooling, pour the grease into a grease-resistant
container for disposal.
Cooking on the Griddle
1. Turn the knob to the appropriate cooking temperature
to preheat the griddle.
2. Preheat until the griddle light goes off.
3. Add butter, margarine, oil or shortening if desired.
Ham Slices, ½" (12.7 mm) thick 350°F - 375°F
(180°C- 190°C)
Pancakes, French Toast 400°F - 425°F
(200oc - 220oc)
Potatoes, Hash Browns 375°F- 400°F
(190oc - 200oc)
English 21
Oven Functions
Tips for Bake
Most cooking times in recipes are designed for a preheated
oven and require that the oven already be at a certain
temperature before cooking starts. Refer to your recipe for
preheating recommendations. Preheating time depends on
the temperature setting and the number of racks in the
oven.
Getting the Best Results
• Minimize opening the door:
• Use a minute timer.
• Use the interior oven light.
• Use the rack position recommended by the recipe.
• Use the bakeware recommended by the recipe.
• Store the broiler pan(s) 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 pans.
• For brown crisp crusts, use dark non-stick/
anodized or dark, dull metal pans or glass
bakeware. These may require lowering the bake
temperature 25°F (14°C).
Bake Rack Positions
• Rack level )ositions in the oven are numbered like an
elevator. Number one level is the lowest and number
five level is at the top.
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.
• Cookie sheets with only two sides give the best results.
Aluminum commercial half-sheets or professional
cooking utensils may be used.
• The 36" and 48" (914 mm and 1219 mm) ovens will
hold a full-sized commercial baking sheet (18" x 26")
(457 mm x 660 mm).
Placement
• Allow at least 1" (25.4 mm) 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 1½" (38 mm) above and below each
pan.
ii /...............
English 22
5
4
-3
-2
-1
Figure 26: Oven Rack Positions
Figure 27: Pan Placement
Alwaysremovebefore
SelfClean.
Figure 28: FULL ACCESS ® Oven Rack
Rack Positions
Convection Baking
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
• Casserole dishes may be baked using rack levels #2
and #4.
Three Rack Baking
• If three-rack baking is desired, the Convection Bake
mode should be used.
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.
NOTE:
Rack positions are general recommendations for baking;
however, if a recipe calls for a different rack position than
those given, then the recipe or package directions should
be followed.
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 bakeware 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.
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.
Convection cooking of meat and poultry will result infoods
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 (14°C).
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
Preheating the Oven
Preheat the oven before cooking any foods, except 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.
Temperature Setting
When using Convection Bake, reduce the temperature
recommended in the recipe by 25°F (14°C), although the
temperature does not need to be reduced when cooking
meats and poultry. When roasting meats, check internal
temperature prior to time recommended by recipe to
prevent over cooking.
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.).
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.
Condensation
It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The moisture
will condense on any surface cooler than the inside of the
oven, such as the control panel.
English 23
Rack Positions (see Figure 1 on Page 7)
m One-Rack Baking
• When baking on one rack, best results are obtained in
the bake mode (See "One Rack Baking" on page 23.)
• 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 for cakes, cookies, biscuits, and
other baked goods. Cake pans should be staggered on
racks #2 and #4. Cookie sheets should be placed on
rack #2 directly under the one on rack #4.
• To bake several casseroles, frozen pies, or cakes, use
racks #2 and #4.
These two racks can also be used for a large oven
meal.
m
Three-Rack Baking
o
When several sheets of cookies are to be baked, bake
them on racks #1, #3, and #5. Place the baking sheets
directly above each other on the respective racks to
allow air to flow around the baking sheets.
m
Bakeware Type
o
Aluminum bakeware gives the best browning results.
o
Cookie sheets with only one or two sides give the best
results. Aluminum commercial half-sheets or
professional cooking utensils may be used but baking
times may be increased.
m
Placement
o
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
should not be staggered; round cake pans should be
staggered.
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.
Minimum Internal Cooking Temperatures
The minimum !nternal temperatures that foods must
reach to be considered safe to eat, as determined by the
U. S Department of Agriculture Food Safety and
Inspection Service, are as follows:
Fresh ground beef, veal, lamb, pork ! 160°F (72°C)
Beef, veal, lamb roasts, steaks, chops
Medium rare 145°F (63°C)
Medium 160°F (71°C)
Well done 170°F (77°C)
Fresh pork roasts, steaks, chops
Medium 160°F (72°C)
Well done 170°F (77°C)
Ham
Cook before eating 160°F (72°C)
Fully cooked, to reheat 140°F (60°C)
Poultry
Ground chicken, turkey 165°F (74°C)
Whole chicken, turkey 180°F (82°C)
Breasts, roasts 170°F (77°C)
Thighs and wings 180°F (82°C)
Stuffing (cooked alone or in bird) 165°F (74°C)
Egg dishes, casseroles 160°F (72°C)
Leftovers 165°F (74°C)
, 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.
English 24
Setting Bake, Convection Bake, or Extended Bake
These cooking modes are for baking, roasting or warming using one, two or three racks.
OVEN ON PREHEATING CLEANING LIGHT
© © © @
OFF
BAKE • BROIL
CONV
BROIL
SPEED
O CLEAN
Figure 29: Oven Controls for 48" Range Main Oven
To Set Bake or Convection 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 (14°C) below the
temperature suggested in the recipe. No variation
in temperature setting is necessary if roasting
meats or poultry.
• The OVEN ON and PREHEATING lights turn on.
OVEN ON PREHEATING CLEANING
0
• The oven is preheated to the set temperature when
the PREHEATING light cycles off the first time.
OVEN ON PREHEATING CLEANING
0 0
• The OVEN ON light stays on during any active
cooking mode, and remains on until either of the
oven 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.
Extended Bake
This unique cooking mode is for assisting the user for
compliance to Sabbath principles.
.
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.
OVEN ON PREHEATING CLEANING
0
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.
English 25
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