Thermador PRD486GDHU/01, PRD486GDHC/10, PRD486GDHC/09, PRD486GDHC/08, PRD486GDHC/07 Owner’s Manual

CARE AND USE MANUAL

For Thermador Professional ®

PRO-HARMONY TM Dual Fuel Ranges

Guide d'utilisation et
d'entretien

Pour cuisiniere & combustion jumelee
Professional ® PRO-HARMONY TM de

Thermador

Models/
Modeles /

Modelos:
PRD30

PRD36
PRD48

MANUAL DE USO Y

CUIDADO

Para Estufas de Todo Tipo de Gas
Professional ® PRO-HARMONY TM de

Thermador

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 m 48" Range 7
Model and Parts Identification m 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 convection, self-cleaning oven with convection broil
capability. The 48" model has an electric self-cleaning
auxiliary oven with broil capability.

• 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"

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 abackguard that is not
designed to fit your particular model range. Refer to the

Installation Instructions accompanying this appliance for
more information.

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.

English 1

ThismanualcontainsimportantCareandUseinformation
forallThermadorProfessional®Ranges.Whenusingthis
manual,itiscriticalthatyouknowthemodelnumberof
yourrange,assomeinformationwillbeuniquetoeach

locatedontherangeasidentifiedonpage38ofthis
manual.Thechartsonthefollowingpagessummarizethe
variousrangemodelsandidentifythefeaturesofeach
range

range.Themodelnumbermaybefoundontheratingplate

Safety

IMPORTANT SAFETY INSTRUCTIONS

--_ READ AND SAVE THESE INSTRUCTIONS

Gas and Electrical Requirements and
Grounding Instructions

PLEASE READ CAREFULLY

30" Dual-Fuel Models:

240/208 volts, 60 Hz., 35 Amp electrical circuit required for
each line.

36" Dual-Fuel Models:

240/208 volts, 60 Hz., 35 Amp electrical circuit required for
each line.

48" Dual-Fuel Models:

240/208 volts, 60 Hz., 50 Amp electrical circuit required for
each line.

WARNING:

ALWAYS DISCONNECT TH E 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 m 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 LV_. During a power failure,
you can use the standard cooktop burners, but

each must be lit with a match.

English 2

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
Injury

When properly cared for, your new Thermador
Professional @Range has been designed to be a safe,

reliable appliance. However, use extreme care when using
this restaurant caliber range as this type of appliance
provides intense heat. When using kitchen appliances,
basic safety precautions must be followed, including the
following:

Read this Care and Use Manual carefully before using your
new range to reduce the risk of fire, electrical shock, or
injury to persons.

Insure proper installation and servicing. Follow the
installation instructions provided with this product. Have the
range installed and electrically grounded by a qualified

technician.

Have the installer show you where the gas supply shut-off
valve is located so that you know how and where to turn off
the gas to the range.

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.

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.

Have the installer show you the location of the circuit
breaker or fuse. Mark it for easy reference.

Do not repair or replace any part of the appliance unless
specifically recommended in this manual. All other
servicing should be referred to a qualified technician.

Children should not be left alone or unattended in an area
where appliances are in use. They should never be allowed

to sit or stand on any part of the appliance. If children are
allowed to use the appliance, they must be closely
supervised.

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.

English 3

Donotusealuminumfoiltolineanypartoftheovenor
range.Useofafoillinercouldresultinashockorfire

hazard,ortheobstructionoftheflowofcombustionand
ventilationair.Foilisanexcellentheatinsulatorandheat

willbetrappedbeneathit.Thiswillupsetthecooking
performanceandcandamagethefinishoftheovenorthe
range.

HAZARD:

WARNING m RANGE TIPPING

• 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.

suitable for cooking on the range burners. This type of
utensil may break with sudden temperature changes. Use
only on low or medium heat settings according to the

utensil manufacturer's directions.

Do not heat unopened food containers; a buildup of
pressure may cause the container to burst.

During cooking, set the burner control so that the flame
heats only the bottom of the pan and does not extend
beyond the bottom of the pan. 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.

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.

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

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.

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 18 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

English 4

thoughtheelectronicignitersactivate.See"Cleaning
Recommendations"onpage33.

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

Oven Racks Large Oven

Oven Racks Secondary Oven

Two-Piece Broil Pan

Star Burner Caps

Burner Grates

Center Grate

Control Knobs

Coated Aluminum Griddle
Product Registration Card

Backguard

Installation Instructions

Use and Care Manual

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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.

,

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.

,

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.

English 6

Description

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.

Figure 1: Oven Rack Positions

Model and Parts Identification

m 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 ® Burners (2)

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)

Figure2: 48" Model

WARNING:

To provide proper ventilation, do NOT remove
range feet.

English 7

Electric Oven Interior

Model and Parts Identification

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

m 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 ¢ Burners (2)

4. Control Knobs, Standard Burners (4)

5. Oven Temperature Selector

6. Oven Mode Selector

7. Oven Door

8. Viewing Window

9. Kick Panel

10. Range Feet (4)

Figure 3: Oven Interior

Figure 4: 36" Models

WARNING:

To provide proper ventilation, do NOT remove
range feet.

English 8

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 ® Burners (2)

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)

Electric Oven Interior

Please see Figure 3.

Figure 5: 30" Model

English 9

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:

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.

RIGHT REAR
Burner:

GRIDDLE:

RIGHT FRONT
Burner:

Setting Indicator

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

English 10

Bezel

Figure 7: Standard Burner Control Knob

Operation of the Burners

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

the LV_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

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 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.

English 11

I 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.

,_ CAUTION:

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

Do not touch the burners when the igniters are
sparking.

Burner

Burner Cap Placement

The burner caps must be properly placed on the burner
bases for the cooktop to function properly. Ifthe 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.

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 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 11:Correct Burner Cap

Placement.

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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 LI/Y
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.

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.

,_ WARNING:

-- be turned to the OFF Position. Only the

In the event of a power failure, all knobs are to

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.

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.

English 13

Cookware Recommendations

Blue

econdary

Cone

_ Light Blue

_ -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.

(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.

4',4',!

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.

English 14

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

Donotletplastic,paperorclothcomeincontactwitha
hotburnergrate,Theymaymeltorcatchfire.

Neverletapanboildry.Thiscandamageyourpanand
thecookingsurface.

Professionalqualitypanswithmetalhandlesare
recommendedbecauseplastichandlescanmeltor
blisteriftheflameextendsupthesideofthepan.
Professionalqualitypansarefoundatrestaurant
supplystoresandgourmetspecialtyshops.All
cookwareshouldhavethesecharacteristics:goodheat
conductivity,goodbalance,correctlysizedbase
diameter,aheavy,flatbase,anda properfittinglid.

Forbestcookingresults,theflameshouldbecontained
underthebottomofthepan.

Aluminumandcopperarepanmaterialsthatconduct
theheatquicklyandevenly.Thesemetalsare

sometimesattachedtothebaseorinthecorebetween
stainlesssteel.

Figure 17: Covered Pan

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

Specialty Cookware

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 18: Flat-Bottom Wok 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

English 15

withasupportring.Theporcelain-coatedcastironwok
supportringmustbepurchasedseparately.

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 11to 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

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

Cocoa
BREADS MED - preheat skillet SIM to MED - cook Same as for Standard

French Toast, Pancakes, Burners
Grilled Sandwiches

BUTTER SIM - to start melting Allow 5 to 10 minutes to
Melting melt

CEREALS HI - cover, bring water to a
Cornmeal, Grits, Oatmeal boil, add cereal

CHOCOLATE

Melting

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XLO - may be stirred to
hasten melting

SIM to MED -finish cooking
according to package

directions

Same as for Standard
Burners

XLO - to hold, cover*

XLO - allow 10 to 15

minutes to melt
XLO - to hold*

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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: Breakfast
Steaks

Frying: Chicken

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

MED HI - heat oil, then

brown on MED

SIM to MED

SIM

SIM

SIM -finish cooking

SIM to MED -finish cooking

SIM to MED -finish cooking

MED HI - fry quickly

SIM - cover, finish cooking

Same as for Standard

Burners

Same as for Standard

Burners

Same as for Standard
Burners

XLO - cook 3 to 4 minutes
for soft cooked; or 15 to 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

Same as for Standard

Burners

Same as for Standard

Burners

Deep Frying: Shrimp

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

MED HI - heat oil

MED HI - preheat skillet

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

MED to MED HI-to
maintain temperature

MED - brown meat

MED to MED HI-to
maintain a rolling boil

MED HI- finish popping

SIM to MED - maintain
pressure

Same as for Standard
Burners

Same as for Standard
Burners

XLO - to hold
To finish cooking

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

Same as for Standard
Burners

Same as for Standard
Burners

Same as for Standard
Burners

English 17

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Vegetables 141- build up pressure 81M to MEB - maintain Same as for Standard

pressure

Burners

RICE

SAUCES

Tomato Base

White, Cream, Bernaise

Hollandaise

SOUPS, STOCK

VEGETABLES
Fresh

Frozen

Deep Frying

141- cover, bring water and
rice to a boil.

MED HI - cook meat/
vegetables, follow recipe

MED - melt fat, follow
recipe

XLO

141- cover, bring liquid to a
boil

141- cover, bring water and
vegetables to a boil

141- cover, bring water and
vegetables to a boil

141- heat oil

SIM to maintain Low Boil
Cover and cook until water is

absorbed.
SIM to maintain simmer

SIM - finish cooking

SIM to maintain simmer

SIM to MED - cook 10
minutes, or until tender

SIM to MED - cook
according to package

directions
MED to MED HI - maintain

frying temperature

Same as for Standard
Burners

XLO - to hold, cover

XLO - simmer to thicken
sauce, uncovered

XLO - to hold, cover*

XLO - to hold, lowest
setting for short period, stir
frequently

Simmer XLO - to hold,
cover*

Same as for Standard
Burners

XLO - to hold, cover
Same as for Standard

Burners

Same as for Standard
Burners

In Pouch

Saute

Stir Fry

141- bring water and pouch
to a boil

MED HI - heat oil or melt
butter, add vegetables

141- heat oil, add

vegetables

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

Same as for Standard

Burners

Same as for Standard

Burners

English 18

About the Griddle Preparingthe Griddle

The griddle must be tilted slightly forward for optimum

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 coated-
aluminum 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.

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

m

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

English 19

createlongerthannormalheat-uptimeoritcouldcause
theGriddle/ 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

325°F to 350°F

Eggs (160°C to 180°C)

Bacon, Breakfast 375°F to 400°F

Sausage (190°C to 200°C)

Toasted Sandwiches

Boneless Chicken 375°F to 400°F

Breasts (190°C to 200°C)

Boneless Pork Chops, 375°F to 400°F

1" thick (190°C to 200°C)

Steaks, 1" thick

Ground Beef Patties, 375°F to 400°F

6 ounces (190°C to 200°C)

Hot Dogs (180°C to 190°C)

Ham Slices, 1/2" thick

Pancakes, French Toast

Potatoes, Hash Browns

350°F to 375°F

(180°C to 190°C)

400°F to 425°F

(200°C to 220°C)

350°F to 375°F

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)

............................................................................................................................................................................................................................_;M_[__ ;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;¢_;_W__

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.

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.

Bakeware Type

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.

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.

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.

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

English 20

stopsoverthefrontoftherailguides.Slidetherack
intoposition.

• 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.

Bake Rack Positions

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

Always
remove
before

Self Clean

Figure 22: Gliding Oven Rack

4
3

Figure 24: Oven Rack Positions

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.

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.

Figure 23: Rack Installation Detail

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.

English 21

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

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.

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.

OVEN ON©PREHEATING

©©

©

OVEN LIGHT

CLEANING

/

BAKE O /

)

)

I

EX

I

Figure 25: Oven Controls for 36" Range

BAKE • BROIL

OFF

® ®

\\.°°o,,

CONV

English 23

To Set the Oven

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.

OVEN ON PREHEATING CLEANING

Extended Bake

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

1. Select EXTENDED BAKE mode using the Mode
Selector Knob.

,

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.

The oven is preheated to the set temperature when
the PREHEATING light cycles off the first time.

OVEN ON PREHEATING CLEANING

• 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.

OVEN ON PREHEATING CLEANING

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.

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 aqualified service agency to
repair the range.

English 24

LIGHT LEFT OVENOVEN ON PREHEATING CLEANING

© © ©

BAKE @ BROIL

WARM @_@ PROOF

OFF

® ®

@ CLEAN

/

SPEED

\

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.

OVEN ON PREHEATING CLEANING

The oven is preheated to the set temperature when
the PREHEATING light cycles off the first time.

OVEN ON PREHEATING CLEANING

• 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.

English 25

Suggested Temperature Recommendations to Keep Warm (Secondary Oven)

Food Hot

Secondary Oven (Only on 48" Models)

This feature maintains the warm environment needed for

Beef 150°F (70°C)

Bacon

Biscuits and Muffins (covered) (80 - 90°C)

Casserole (covered) (80 - 90°C)

Fish and Seafood

Deep Fried Foods

Gravy or Cream Sauces

(covered)

Lamb and Veal Roasts

Pancakes and Waffles 200 ° - 225°F

(covered) (90 - 110°C)

Potatoes Baked 200°F (90°C)

Mashed (covered) 175°F (80°C)

Pies and Pastries 175°F (80°C)

Pizza (covered) 225°F (110°C)

Pork

Poultry (covered) (80 - 90°C)

200 ° _ 225OF

(90 - 110°C)

175° _ 200OF

175°- 200°F

175 ° _ 200OF

(80 - 90°C)

200 ° _ 225OF

(90 - 110°C)

175°F (80°C)
175° _ 200OF

(80 - 90°C)

175° _ 200OF

(80 - 90°C)

175° _ 200OF

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 rotate the

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.

,

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.

Vegetables (covered) 175°F (80°C)

English 26

LIGHT LEFT OVENOVEN ON PREHEATING CLEANING

© © ©

BAKE

WARM

Q _u _._ • PROOF

OFF

O BROIL

® ®

• CLEAN

Proof (Secondary Oven)

Secondary Oven (Only on 48" Models)

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

SPEED

Figure 27: Secondary Oven Controls for 48" Range

• The ideal temperature for proofing will be

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

,

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.

To Set the Secondary Oven for Proofing

,

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).

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.

English 27

Baking Recommendations

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 TM 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"xl 3" 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

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 cover the slotted grid (top)

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.

English 28