Thermador PRD30, PRD36, PRD48 User Manual

CARE AND USE MANUAL

For Thermador Professional® PRO-GRAND

Dual Fuel Ranges

MANUEL D’UTILISATION ET D’ENTRETIEN

Pour toutes les cuisinières mixtes Thermador Professional® PRO-GRAND

Models / Modèles: PRD 30 PRD36 PRD48

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!

WARNING:

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

— Do not store or use gasoline or other flam-

mable vapors and liquids in the vicinity of this or any other appliance.

— WHAT TO DO IF YOU SMELL GAS

■ 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 suppler.

AVERTISSEMENT

L’information fournie dans le présent manuel doit être rigoureusement respectée, sous peine d’un incendie ou d’explosion susceptible d’entraîner des dommages, des blessures ou la mort.

— N’entreposez pas et n’utilisez pas

d’essence ou autres produits inflammables dans le voisinage de cette cuisinière ou de tout autre appareil.

— SI VOUS SENTEZ UNE ODEUR DE GAZ

■ N’allumez aucun appareil.

■ Ne touchez pas aux interrupteurs

électriques.

■ N’utilisez pas les téléphones du bâtiment.

■ Appelez immédiatement votre compagnie

de gaz de chez un voisin. Suivez les instructions de la compagnie.

■ Si vous n’arrivez pas à contacter votre compagnie de gaz, appelez les pompiers.

— L’installation et les réparations doivent être

réalisées par un installateur qualifié, un centre de réparation agréé ou la compagnie de gaz.

Introduction

CONTENTS

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

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

Section 1: General Safety Instructions

Safety ............................................................ 2 –3

Precautions ................................................. 4 – 5

Section 2: Before You Begin

Before Using Your Range for the First Time ......6

Section 3: Description

Model & Parts Identification – 48" Range .............. 7

Model & Parts Identification – 36" Range .............. 8

Model & Parts Identification – 30" Range .............. 9

Section 4: Using the Cooktop

Using the Cooktop .................................... 10 – 12

Flame Setting Guidelines ................................. 12

Proper Cookware ...................................... 13– 14

Surface Burner Cooking

Recommendations .................................. 15 – 16

Using the Grill . ......................................... 17 – 18

Grill Cooking Recommendations ..................... 19

Using the Griddle.............................................. 20

Griddle Cooking Recommendations ................ 20

Section 5: Using the Oven

Bake ................................................................. 21

Convection/Convection Bake ...................... 22-23

Setting Bake/Convection Bake ......................... 24

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

Setting the 12-inch oven................................... 26

Baking Chart..................................................... 27

Broil .................................................................. 28

Setting Broil and Convection Broil .................... 29

Broiling and Roasting Recommendations ....... 30

Introduction

The Thermador Professional ing units available in a number of configurations. All models feature a gas cooking surface with a professional size, with broil capability.

electric convection, self-cleaning oven

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. Refer to the product rating label which can be located as indicated on Page 40.

CAUTION

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

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

IMPORTANT

All ranges must be installed with a backguard. The 30" model comes with a Low Back. For all other models, one of three available backguards must be ordered separately and installed at the back of the range. The three backguard choices include a Low Back, Pot and Pan Shelf, or Island Trim. Before using the range, ensure that it is equipped with a proper backguard. Refer to the Installation Instructions accompanying this appliance for more information.

CAUTION:

The Pot and Pan Shelf can get very hot!

Ranges are free-stand-

Section 6: Care and Maintenance

Self-Cleaning the Oven ............................ 31 – 32

Range Cleaning Recommendations ........ 33 – 38

Section 7: Before Calling For Service

Do-It-Yourself Maintenance .............................. 39

Before Calling For Service. .............................. 40

Data Rating Plate .............................................40

Warranty .....................................................41-42

DO NOT place on top of the Pot and Pan Shelf:

• plastics or containers that can melt

• flammable items

• a total load over 30 pounds (13.6kg).

This manual contains important Care and Use information for all Thermador Professional When using this manual, it is critical that you know the model number of your range, as some information will be unique to each range. The model number may be found on the rating plate located on the range as identified on Page 40 of this manual. The charts on the following pages summarize the various range models and identify the features of each range.

Ranges.

Section One: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

Gas and ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

PLEASE READ CAREFULLY

30" Dual-Fuel Models:

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

36" Dual-Fuel Models:

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

48" Dual-Fuel Models:

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

CAUTION

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

Accessible parts may become hot when the grill and/or griddle is in use. Young children must be kept away.

CAUTION

See Installation Instructions for electrical requirements and grounding instructions.

It is the personal responsibility and obligation of you, the user, to have this appliance connected to the electrical power supply in accordance with the National Electrical Code and/or applicable local codes and ordinances by a qualified electrician.

CAUTION - ALL MODELS

IN CASE OF AN ELECTRICAL FAILURE

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

WARNING

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

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

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

To light the burners manually, carefully hold a lighted match to the burner ports and turn the gas control knob to HI. During a power failure you can use the standard cooktop burners, but each must be lit with a match.

DO NOT attempt to light the two left burners manually. These burners are equipped with the ExtraLow® feature and cannot be lit manually.

TESTED IN ACCORDANCE WITH:

• ANSI Z21.1 for Household Gas Appliances

• UL858 Edition 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. responsibility of the owner and the installer to determine if additional requirements apply in

specific installations.

It is the

Save these instructions

Section One: GENERAL SAFETY INSTRUCTIONS

Safety Practices to Avoid

Personal Injury

When properly cared for, your Thermador Professional 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 electric circuit breaker and the gas supply shut off valve are located so you know

how and where to turn off the gas and electricity to the range.

In the event a burner goes out and gas escapes, open a window or a door. Do not attempt to use the range until the gas has had time to dissipate. Wait at least 5 minutes before using the range.

Do not repair or replace any part of the appliance unless

specifically recommended in this manual. All other servicing should be referred to a qualified technician.

Children should not be left alone or unattended in an area where appliances are in use.

They should never be allowed to sit or stand on any part of the appliance. If children are allowed to use the appliance, they must be closely supervised.

When children become old enough to operate the appliance, it is the legal responsibility of the parents

new

Range

or legal guardians to ensure that they are instructed in safe

practices by qualified persons.

CAUTION: Do not store

items of interest to children above or at the back of the range. If children should climb onto

the appliance to reach these items, they could be seriously injured.

Never use any part of the range or oven for storage. Flammable materials can catch fire and plastic items may melt or ignite.

Do not hang articles from any part of the appliance or place anything against the oven.

Some fabrics are quite flammable and may catch on fire.

If the range is near a window, be

certain the curtains do not blow over or near the range burners;

they could catch on fire. 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 element, burner or burner grate until it has cooled.

Fabric may ignite and result in personal injury.

Use only dry potholders: moist or damp potholders on hot surfaces may cause burns from steam. Do not use a towel or other bulky cloth in place of potholders. Do not let potholders touch hot elements, hot burners, or burner grates.

For personal safety, wear proper apparel. Loose fitting

garments or hanging sleeves should never be worn while using this appliance. Some synthetic

fabrics are highly flammable and should not be worn while cooking.

Do not 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

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

overheating of the oven.

DEVICE. VERIFY THAT THE ANTI-TIP DEVICE IS EN-GAGED PER INSTALLATION IN– STRUCTIONS. (NOTE: ANTI-TIP DEVICE IS REQUIRED ON ALL 30" AND 36" RANGES)

this appliance

WARNING

TO REDUCE THE RISK OF TIPPING OF THE APPLIANCE, IT MUST BE SECURED BY A PROPERLY INSTALLED ANTI-TIP

Section One: GENERAL SAFETY INSTRUCTIONS

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.

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 Inside Front Cover regarding gas leaks.

Only certain types of glass, heat-proof glass-ceramic, ceramic, earthenware, or other glazed utensils are suitable for range use. This type of utensil

may break with sudden temperature changes. Use only on low or medium heat settings according to the utensil manufacturer’s directions.

Do not heat unopened food containers; a buildup of pressure

may cause the container to burst. During cooking, set the burner

control so that the flame heats only the bottom of the pan and does not extend beyond the bottom of the pan.

Avoid using high flame setting with a pan larger than the grate or with one that spans more than one burner, such as a griddle, for prolonged periods of time. This can result in poor combustion that generates harmful by-products.

Use caution to insure that drafts like those from forced air vents or fans do not blow flammable material toward the flames or push the flames so that they extend beyond the edges of the pot.

Always use utensils that have flat bottoms large enough to cover the burner. The use of

undersized utensils could expose a portion of the flame and may result in ignition of clothing.

Do not use flammable cleaners to clean the range.

To minimize the risk of burns, ignition of flammable materials and unintentional spillage,

position handles of utensils inward so they do not extend over

adjacent work areas, cooking areas, or the edge of the range's cooktop.

Hold the handle of the pan to prevent movement of the utensil when stirring or turning food.

DO NOT use pots or pans on the grill section.

Do not use the grill for cooking excessively fatty meats or products which promote flareups.

The optional cutting board accessory must be removed

before operating the griddle beneath or burners adjacent to it.

GREASE IS FLAMMABLE. Let hot grease cool before attempting to handle it. Avoid letting grease deposits collect. Clean after each use.

For proper lighting and performance of the burners, keep the igniter ports clean. It is necessary to clean these when there is a boil over or when the burner does not light even though the electronic igniters activate. See Page 36.

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 cooktop 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.

Before self-cleaning the oven,

remove the broiler pan, oven racks and any other utensils, and excess spillage.

Section One: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

Do not clean, rub, damage, move or remove the door gasket. It is essential for a good

seal during baking and while selfcleaning the oven. If the gasket becomes damaged or has excessive food spillage, replace the door gasket. This will assure a tight seal.

Pro tect the se lf-cl eanin g feature. Clean only those parts

indicated in this booklet. Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around the large self-cleaning oven.

DO NOT obstruct the flow of combustion or ventilation air.

For safety reasons and to avoid equipment damage, never sit, stand, or lean on the oven door.

Service should only be done by authorized technicans. Techni-

cians must disconnect the power supply before servicing this unit.

Listen to be sure the cooling blower runs whenever the oven controls are set to broil or selfclean. If the fan does not operate, do not use the oven. Call an authorized service center for service.

Cleantheventilatorhood and filters above the range frequently so grease from cooking vapors does not accumulate on them.

• In case of fire or when intentionally “flaming” liquor or other spirits on the range's cooktop, follow hood manufacturer’s instructions.

BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU HAVE THESE ITEMS:

Backguard must be ordered and shipped separately. It is not included with the range shipment. ‡The

aluminum broil pan is for the Secondary Oven; the porcelain broil pan is for the Main Oven.

DESCRIPTION

Oven Racks Large Oven 3 3 3 3 3 3 3 3

2222nevOhcni-21skcaRnevO

Two-Piece Broil Pan 1 1 1 1 2‡ 2‡ 2‡ 2‡

Star Burner Caps 4 4 4 6 4 4 6 6

Burner Grates 2 2 2 3 2 2 3 3

Control Knobs 5 6 6 7 8 8 9 9

CoatedTitanium-SurfaceGrill

111

CoatedTitanium-SurfaceGriddle

11)"42(11

Product Registration Card 1 1 1 1 1 1 1 1

Backguard 1 * * * * * * *

Installation Instructions 1 1 1 1 1 1 1 1

Use and Care Manual 1 1 1 1 1 1 1 1

30"

4-Burner

36" w/

12"

Griddle

36" w/

Grill

36"

6-Burner

48" w/

24"

Griddle

48" w/

Grill and

12" Griddle

48" w/

12"

Griddle

48" w/

Grill

IMPORTANT SAFETY NOTICE:

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of Californial to publish a list of substances known to the state to cause cancer, birth defects, or other reporductive 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. Exposure to these substances can be minimized by:

1. Providing good ventilation when cooking with gas.

2. Providing good ventilation during and immediately after selfcleaning the oven.

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

Section Two: BEFORE YOU BEGIN

Before Using Your Range for the First Time

Remove all packaging materials and temporary labels from oven and cooktop.

1. Check that you have the items listed on Page 5.

2. Record the Model and Serial number on Page 40. 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 Cover, Grill Plate, Chopping Board, Griddle Cover, Wok Support Ring and other accessories are available from your Thermador Dealer.

4. Position the racks correctly in the oven.

The correct rack position depends on the recipe and the cooking mode. The rack positions are

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

frequently used position. Place rack(s) in the proper position before turning on the oven.

Insert the racks as follows:

a. Hold the rack with the back rail in the up

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

b. Tip the front of the rack up slightly as it slides

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

5 4

3 2

Large Oven Rack Positions

CAUTION

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

BEFORE BAKING OR BROILING, the oven and

broiler should be turned on to burn off the manufacturing oils. Turn the oven on to 450°F (230°C) for 20 to 30 minutes; then turn the broiler to "Broil" for same length of time. You may wish to turn on the ventilator above your range during this time.

Please read Page 38 in Section 6: Care and Maintenance before cleaning the oven racks.

5. Ensure that the burner caps are correctly seated on the burner bases of the range's cooktop. Turn on each burner to check for proper

flame color. See Page 12 for details.

Section Three: DESCRIPTION

Model and Parts Identification

Key for 48" Models

1. 22" Pot and Pan Shelf, 12" Low Back, or Island Trim - shown (Backguard ordered separately)

2. Burner Grates & Burners

3. Gas Grill

4. Electric Griddle

5. Control Knobs, ExtraLow Burners (2)

6. Control Knobs, Standard Burners (2)

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

8. Oven Controls, Temperature Indicator

9. Light and Selector Switches, Main and Secodary Ovens

10. Oven Door

11. Viewing Window

12. Secondary Oven (2 racks included)

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

14. Range Feet (4)

WARNING:

To provide proper ventilation, do NOT remove range feet.

Electric Oven Interior

15. Oven Interior Lights (2)

16. Broil Element

17. Oven Thermostat

18. Rack Guides

19. Oven Rack (3 included, not shown)

20. Bake Element (hidden)

21. Convection Fan Cover

Section Three: DESCRIPTION

Model and Parts Identification

Key for 36" Models

1. 22" Pot and Pan Shelf, 12" Low Back or 4" Island Trim - shown (Backguard ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow® Burners (2)

4. Control Knobs, Standard Burners (4)

5. Oven Controls, temperature indicator

6. Oven Light and Selector Switches

7. Oven Door

8. Viewing Window

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

10. Range Feet (4)

WARNING:

To provide proper ventilation, do NOT remove range feet.

Electric Oven Interior,

Please see Page 7.

Section Three: DESCRIPTION

Model and Parts Identification

Key for 30" Models

1. 9" Low Back (Island Trim - shown - and Pot and Pan Shelf ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow

4. Control Knobs, Standard Burners (2)

5. Oven Controls, Temperature Indicator

6. Oven Light and Selector Switches

7. Oven Door

8. Viewing Window

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

10. Range Feet (4)

Burners (2)

WARNING:

To provide proper ventilation, do NOT remove range feet.

Electric Oven Interior,

Please see Page 7.

Section Four: USING THE COOKTOP

USING THE COOKTOP

Sealed Burners

Sealed Star® Brass

Burner Base

The cooktop features four or six gas surface burners; each rated at 15,000 BTU/HR using natural gas (13,000 BTU/HR using Propane). The burners are sealed to the stainless steel top frame to prevent liquid spills from accumulating below the top surface, making it easier to clean.

On all models, the two left burners have the exclusive ExtraLow 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.

Setting Indicator

Knob

Bezel

Standard Burner

Control Knob

The two words above each control knob identifies the burner position. For example, LEFT FRONT, RIGHT FRONT, etc.

OPERATION OF THE BURNERS

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

• The igniter for the selected sealed burner clicks and sparks.

• After flame ignition, the igniter stops clicking.

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

• The Blue Burner Signal Light, between the burners, will light when adjacent burners are lit. They will remain on until the burner is turned off.

BTU Output for Standard Burners

• HI is equivalent to 15,000 BTU / HR using natural gas (13,000 BTU / HR using Propane).

• LO is equivalent to 2,100 BTU / HR.

BTU Output for ExtraLow® Burners

• HI is equivalent to 15,000 BTU /

HR using natural gas (13,000 BTU / HR using Propane).

• LO 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 LO settings.

Setting Indicator

ExtraLow

Range

ExtraLow® Burner

Control Knob

The drawing shows that the control knob has an additional range between the LO and XLO settings. When the knob is set within this range, the flame cycles off and on. By varying the length of time the flame is off and on, the heat is reduced even further to cook delicate foods. For example, these very low settings are suitable for simmering and poaching, melting chocolate and butter, holding cooked foods at temperatures without scorching or burning, etc.

Section Four: USING THE COOKTOP

Operation of the ExtraLow Burners

• XLO, the very lowest setting, is achieved by cycling the flame ON for approximately 8 seconds and OFF for 52 seconds of each minute.

• When the knob is set just below the LO setting, the flame will cycle ON for approximately 52 seconds and OFF for 8 seconds of each minute.

• To vary the amount of low heat to suit the food and quantity, the control can be set anywhere within the LO and XLO range marked on the knob.

ExtraLow Settings

• The number and dash designations, shown in the drawing, are for reference only.

Numbers do not actually appear on the knob. The

number indicates the position of the flame setting as represented on the cooking chart, pages 17 and 18, with the flame on longer at the #4 setting than on #1 setting.

• To maintain a low or simmer heat, bring food to a rolling boil. Stir well, then cover the pan and lower the heat to a setting just below LO.

• Check periodically to see if the control knob should be turned to another setting.

• If an over-size pan is used, the simmer action may occur mainly in the center of the pan. To equalize the temperature throughout the food, stir the food around the outer edges of the pan into the food in the center.

• It is normal to stir food occasionally while simmering. This is especially important when simmering for several hours, such as for a homemade spaghetti sauce or beans.

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

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

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

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

Electronic

Single Point

Ignition

Brass Burner Base

Burner Cap

Star® Burner

Components

Each burner has its own electronic igniter that sparks when the burner is turned on. Each burner should light in 4 seconds or less. If a burner does not light, check to see that the cap is positioned correctly on the base.

CAUTION

Do not touch the burners when the igniters are sparking.

If a burner fails to ignite, refer to the section on Page 40, “Before Calling for Service.”

ExtraLow Techniques

• The type and quantity of food affects which setting to use.

• The pan selected affects the setting. Its size, type, material, and whether a lid is used, all affect the consistency of the cooking temperature.

IGNITER

Ports

BURNER CAP

Section Four: USING THE COOKTOP

AUTOMATIC RE-IGNITION

If any one or more burners or grill blow out, the electronic igniter automatically activates to re-light the flame.

when the igniters are active.

Do not touch the burners

IMPORTANT:

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

• There i s a slight sound ass ociated wit h 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 manu ally lit. It is

necessary to light each one individually.

• If the cooktop is being used when the power failure occurs, turn all kn obs to th e OFF position.

• The standard burners can be lighted by holding a match at the ports and turning the control knob to the HI position. Wait until the flame is burning all around the burner cap before adj usting the fla me to the desired height.

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

sure to turn them off.

FLAME HEIGHT

• The corre ct f lame height dep ends 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

Dark Blue

S e c o n d a r y Cone

Light Blue

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 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.

• If either ExtraLow burner is on when a power failure occurs, they cannot be turned back on until both knobs are first turned off.

• The griddle or grill cannot be used during a power failure.

• If you smell gas, refer to safety precautions listed inside the front cover.

Warning

In the event of a power failure, all knobs are to be turned to the OFF Posit ion. Only the standard burners can be lit manually.

Primary Cone

Flame Color

• The burner flame color should be blue with no yellow on the tips. It is not uncommon to see orange in the flame color; this ind icate s the burn ing of airborne impurities in the gas and will disappear with use.

• With propane (LP) gas, slight yellow tips on the are normal.

• The fla me should bur n 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.

primary cone

Section Four: USING THE COOKTOP

Cookware Recommendations

CAUTION

Food packaged in aluminum foil should not

•

be placed directly on the burner grate. Aluminum foil can melt during cooking.

Do not let plastic, paper or cloth come in

•

contact with a hot burner grate. They may melt or catch fire.

Never let a pan boil dry. This can damage

•

your pan and the cooking surface.

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

(51 mm)

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 generally the smallest recommended.

-1/2" (140 mm) base size is

• 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.

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.

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.

Covered Pan

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

Section Four: USING THE COOKTOP

Specialty Cookware

Flat-bottom Wok Pan

Canning Tips:

• 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.

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

Round-Bottom Wok

in Support Ring

• Woks – Either flat based or round bottom woks

with the accessory ring can be used on models without a built-in wok burner. Round bottom woks must be used with a support ring. The porcelaincoated cast iron wok support ring must be purchased separately.

• Canners and Stock Pots – Select one with a base

diameter that extends no more than 2 inches (51mm) beyond the grate.

Standard Size Water Bath Canner

21 to 22 quarts (19.95 to 20.9 liters), with an 11 to 12 inch base (279 to 305 mm) and a 9 to 11 inch depth (229 to 279 mm).

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

Cooking Recomendations

Suggestions for Using the Recommendations

Use the chart on Pages 15 and 16 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.

Standard Size Pressure Canner

8 to 22 quarts (7.6 to 20.9 liters), with an 8 to 11 inch base (203 to 279 mm) and

-1/2" to 12 inch depth (165 - 305 mm).

a 6

Section Four: USING THE COOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

BEVERAGES MED – heat milk, LO – finish heating XLO – keep warm,

Cocoa cover cover*

BREADS MED – preheat skillet MED LO to MED – Same as Standard

French Toast, Pancakes, cook Grilled Sandwiches

BUTTER Allow 5 to 10

Melting XLO – to hold minutes to melt

CEREALS HI – cover, bring MED LO to MED – XLO – to hold, cover*

Cornmeal, Grits, water to a boil, add finish cooking Oatmeal cereal

CHOCOLATE Use XLO XLO – allow 10

Melting to 15 minutes to melt

DESSERTS MED LO to MED – MED LO to MED Same as Standard

Candy cook following recipe Pudding and Pie Filling MED LO LO MED LO

Mix cook according to

package directions

Pudding MED LO – Bring milk LO MED LO – to cook

to a boil

EGGS MED HI –

Cooked in Shell water to a boil, add minutes for soft cooked;

eggs, cover or 15 to 20 minutes for

Fried, Scrambled MED – LO to MED LO XLO– to hold for a

melt butter, add eggs finish cooking short period*

Poached HI – bring water to MED to MED HI – Same as Standard

the boiling point, finish cooking add eggs

MEAT, FISH, POULTRY HI – until meat starts MED LO to MED – Same as Standard

Bacon, Sausage Patties to sizzle finish cooking Braising: Swiss Steak, HI – melt fat, then Use XLO Simmer until tender

Pot Roast, Stew Meat brown on MED HI to

HI, add liquid, cover,

Quick Frying: Breakfast MED HI to HI – MED HI to HI – Same as Standard Steaks preheat skillet fry quickly

Frying: Chicken HI – heat oil, then LO cover, finish Same as Standard

brown on MED cooking

Deep Frying: Shrimp HI – heat oil MED HI – to Same as Standard

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

Poaching: Chicken, HI – Cover, bring Use XLO To finish cooking whole or pieces, Fish liquids to a boil

HI – preheat skillet MED HI to HI – To hold, covered

cover, bring

Standard Burners ExtraLow® Burners

according to package directions

XLO – to hold*

Use XLO XLO– cook 3 to 4

hard cooked

maintain temperature

brown meat T

o hold, uncovered

Section Four: USING THE COOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

Standard Burners ExtraLow® Burners

Simmering: Stewed HI – cover, Simmer slowly Chicken, Corned Beef, bring liquid Tongue, etc. to a boil

PASTAS HI – bring water to a MED HI to HI – to

Macaroni, Noodles, boil, add pasta Spaghetti

POPCORN (use a heavy, HI – cover, heat until MED HI to HI –

flat bottom pan) kernels start to pop finish popping

PRESSURE COOKER MED HI to HI – build MED LO to MED –

Meat up pressure maintain pressure Vegetables HI – build up pressure MED LO to MED –

RICE HI – cover, bring Cook according

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

SAUCES MED HI to HI – cook Simmer

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

follow recipe uncovered).

White, Cream, Bernaise, MED LO – melt fat, LO to MED LO – XLO – to hold, cover*

follow recipe finish cooking

Hollandaise XLO to LO XLO XLO – to hold, lowest setting

SOUPS, STOCK HI – cover, bring Simmer

liquid to a boil XLO – to hold, cover*

maintain a rolling boil

maintain pressure

Same as for Standard Burners

VEGETABLES HI – cover, bring MED LO to MED – XLO – to hold, cover

Fresh water and vegetables

to a boil or until tender

Frozen HI – cover, bring MED LO to MED –

water and vegetables cook according to to a boil package directions

Deep Frying HI – heat oil MED to MED HI –

In Pouch HI – cover, bring LO to MED LO –

water and vegetables cook according to to a boil package directions

Saute HI – heat oil or melt MED LO to MED –

butter, add vegetables cook to desired

Stir Fry HI – heat oil, add MED HI to HI –

vegetables finish cooking

cook 10 to 30 minutes,

Same as for Standard Burners

Same as for Standard Burners maintain frying temperature

Same as for Standard Burners

doneness

Same as for Standard Burners

* It is recommended that these foods be stirred occasionally.

Section Four: USING THE COOKTOP

Using the Grill

A Ventilating Hood of adequate cubic-feet-per-minute air flow capacity vented to the outside of the house is recommended for installation above the range. For most kitchens with a wall mounted hood, a certified hood furnished with the hood and local building code requirements. Refer to ventilation requirements in the Installation Instructions for additional information.

is recommended. The hood must be installed according to installation instructions

THE GRILL

(Available on some models)

When cooking food on the grill you will achieve the same flavor as meat cooked on an outdoor grill.

This flavor is actually created by the fats and juices that are brought to the surface of the food and

seared the titanium-coated grill plate.

Most types of foods, steaks, chops, patties, poultry pieces, etc. cook somewhat faster on the gas grill with its constant regulated heat than on an ordinary charcoal grill.

Your new Thermador Profess-

ional aluminized steel tube burner typical of those used in restaurants. Automatic ignition is used to eliminate the continuous pilots found on restaurant grills. The grill burner is rated at 12,000 BTU/HR using natural gas (same rating using Propane).

Note: When used with propane gas, a slight pop or flash may occur at the burner ports a few seconds after the burner has been turned off. This usually occurs after the burner has been on awhile. This is normal.

the intense heat from

grill is equipped with an

AUTOMATIC REIGNITION

The electronic igniter automatically glows to light the burner. DO NOT TOUCH any burner while the igniter is active.

BURNER EFFICIENCY AND FLAME CHARACTERISTICS

The burner flame should be blue in color and stable with no yellow tips, excessive noise or lifting. It should burn completely along both sides of the burner tube.

An improper gas-air mixture may cause either a yellow tipped flame or burner flutter. Have the flame adjusted by a technician. Foreign particles may cause an orange flame during initial use. This will disappear with use.

If the flame is uneven, flutters, makes excessive noise or lifts, check to see if the BURNER ports are clogged. If the ports are clogged, use a wire, a straightened paper clip or needle to clear the ports. If the condition persists, contact a service agency for adjustment.

GRILL

Control Knob

CONTROL KNOB

The burner control has an infinite number of heat settings, and there are no fixed positions on the control knob between HI and LO. To turn the burner on, press the control knob and rotate it counterclockwise to the LITE position. When the flame has wrapped around the burner, adjust the knob to the desired heat setting.

Section Four: USING THE COOKTOP

Using the Grill

COOKING ON THE GRILL

• Preheat grill on HI setting for 10 to 15 minutes minimum. hot grill sears the food, sealing in the juices. The longer the preheat, the faster the meat browns and the darker the grill marks.

• Grilling requires high heat for searing and proper browning. Most foods are cooked at the higher heat settings for most of the cooking time. However, for some foods, it may be necessary to turn the heat to a lower setting after the initial browning. This cooks the food through without burning the outside.

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

The

GRILLING SUGGESTIONS

• Trim any excess fat from the meat before cooking. Cut slits in

the remaining fat around the edges at 2" (51 mm) intervals.

• Brush on basting sauce toward the end of cooking.

• Use a spatula or tongs instead of a fork to turn the meat.

punctures the meat and lets the juices run out. Be cautious when turning meat over.

• The grill grate has sides and a rear food guard that are

designed to make foods easier to turn with a spatula.

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

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

• Some pieces of meat and poultry cook faster than others. Move

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

• The doneness of meat is affected by the thickness of the cut.

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

• Add seasoning or salt after grilling.

A fork

• When the grill has cooled, empty the grease into a grease resistant container. Clean the grease tray and grill plate with warm, soapy water and rinse with clear water.

• The grease tray may be placed in the dishwasher for cleaning.

CAUTION:

• Do not leave the grill unattended while in use.

• If childred are allowed to use the grill, they must be closely supervised.

Section Four: USING THE COOKTOP

About the Gas Grill

DESCRIPTION

The built-in grill is made of restaurant-quality aluminum that is coated with titanium. This produces a surface with even heat that is easy to clean. A maple chopping block and stainless steel cover are available as accessories and are purchased separately. Both are sized to fit on top of the surface when the grill is not being used. The maple chopping block and stainless steel cover

must be removed before turning the grill on.

CAUTION:

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

Before cooking, verify that the grill is properly assembled. The food guard must be positioned at the back of the grill plate, as shown in the illustration.

Any utensil may be used on the grill surface. Care should be taken that the surface is not gouged.

Food Guard

Grill Plate

Push grease tray

forward before use.

PREPARING THE GRILL

The grill must be tilted slightly forward for optimum performance. See Installation Manual for procedure to check and adjust the grill for proper tilt of the grill plate. During installation, the installer is responsible for leveling the product. The grill plate should be washed with warm soapy water then rinsed with clear water prior to use.

GRILL COOKING RECOMMENDATIONS

FOOD SETTING TIME (minutes)

Breakfast Sausage

Boneless Chicken Breast

Boneless Pork Chops (1"thick)

Ham Slices (1/2"thick)

Filet Mignon (1-1/2" thick)

T-Bone Steak (1" thick)

Salmon Steak (1" thick)

Italian Sausage

Ground Beef Patties (6 oz)

Hot Dogs

Skewered Shrimp

Sliced Fruits or Vegetables

Grill Grease Tray

GRILL GREASE TRAY

• Push the tray under the front edge of the grill overhang to catch grease or food residue.

• Clean the tray after every use. When removing the tray, use care when tipping it so that the contents do not spill.

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

Medium - High Medium - High

High

Medium

High High High High High

Medium Low - Medium Low - Medium

7 to 11 17 to 23 17 to 20

6 to 8 13 to 18 15 to 20 17 to 20 13 to 16 10 to 15

7 to 12

6 to 8

6 to 10

Section Four: USING THE COOKTOP

Using the 12" and 24" Electric Griddle

(Available on some models)

DESCRIPTION

The built in griddle is made of restaurant quality aluminum coated with titanium. This produces a surface with even heat that is easy to clean. A maple chopping block and stainless steel cover are available as accessories and are purchased separately. Both are sized to fit on top of the surface when the griddle is not being used. The maple chopping block and stainless steel cover must be removed before turning the griddle on.

• The 12” electric griddle element is rated 120 volts AC, 1,600 watts. The 24” electric griddle element is rated 240 volts AC, 3,200 watts.

• The visible gaps between the griddle plate and cooktop sides allows for expansion during heating.

CAUTION

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

CONTROL KNOB

GRIDDLE (*SEE NOTE)

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.

Lift handle of tray(s),

slide back,

and remove.

Griddle Grease Tray

Griddle Grease Tray(s)

• Push the tray(s) under the front edge of the griddle overhang to catch grease or food residue.

• Clean the tray(s) after every use. When removing the tray(s), use care when tipping it so that the contents do not spill.

Control Knob

• The griddle is electronically controlled with temperatures marked on the knob from 150ºF to 500

• There are no fixed settings on the knob.

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

*NOTE: The 24" griddle uses two control knobs, one knob for "GRIDDLE LEFT" and one knob for "GRIDDLE RIGHT."

PREPARING THE GRIDDLE

The griddle must be tilted slightly forward for optimum performance. See Installation Manual for procedure

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 and preheat the griddle for 10 - 12 minutes.

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

GRIDDLE COOKING RECOMMENDATIONS

FOOD

Eggs Bacon, Breakfast Sausage Toasted Sandwiches Boneless Chicken Breasts Boneless Pork Chops, Steaks, 1" thick Ground Beef Patties (6 oz) Hot Dogs Ham Slices. 1/2" thick Pancakes, French Toast Potatoes, Hash Browns

1" thick

300°F to 325°F (150°C to 160°C) 350°F to 375°F (177°C to 190°C) 325°F to 350°F (160°C to 177°C) 350°F to 375°F (177°C to 190°C) 375°F to 400°F (190°C to 205°C) 375°F to 400°F (190°C to 205°C) 375°F to 400°F (190°C to 205°C) 325°F to 350°F (160°C to 177°C) 350°F to 375°F (177°C to 190°C) 350°F to 375°F (177°C to 190°C) 375°F to 400°F (190°C to 205°C)

SETTING

Section Five: USING THE COOKTOP

TIPS FOR BAKE

Preheating the oven

Preheat the oven before cooking any foods, including large pieces of meat or poultry. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven.

Getting the Best Results

▲ Minimize opening the door:

• Use a minute timer.

• Use the interior oven lights.

▲ Use the bakeware

recommended in the recipe.

▲ Store the broiler pan(s) outside

the ovens. An extra pan without food, affects 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.

• For brown crisp crusts, use dark non-stick/anodized or dark, dull metal utensils or glass bakeware. These may require lowering the bake temperature 25°F.

Bakeware Type

▲ Metal bakeware (with or

without a non-stick finish), heat-proof glass, glassceramic, pottery, or other utensils 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.

▲ The 36" and 48" ovens will

hold a full-sized commercial baking sheet (18" x 26").

Bake

Rack Positions

2 1

Large Electric Main Oven with Rack Positions

Bake Rack Positions

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

LARGE MAIN OVEN

One Rack Baking

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

Two Rack Baking

• Rack levels #2 and #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. The convection mode may also be used.

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.

• 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.

■ Placement

▲ Allow at least 1" of space between the pans and the oven walls so

heat can circulate around each pan.

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

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

Section Five: USING THE COOKTOP

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.

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 the same time. 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 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 meat and poultry, the temperature should not be reduced. The same temperature recommended in recipes and cooking charts for meats and poultry should be used.

Section Five: USING THE COOKTOP

Convection Bake

TIPS FOR CONVECTION BAKE

Preheating the Oven

Temperature Setting

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

RACK POSITIONS 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 #5 are most appropriate when using the convection bake mode. Cake pans should be staggered on racks #2 and #5. Cookie sheets should be placed on rack #2 directly under the one on rack # 5.

• This may be used for cakes, cookies, biscuits and other foods for which two rack baking is desirable.

• When several casseroles , frozen pies or cakes are to be baked, use racks #2 and #5.

• These two racks can also be used for a large oven meal.

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

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.

Three Rack Baking

• When several sheets of cookies are to be baked, bake them on racks #1, #3,and #5. Place the baking sheets directly above each other on the respective racks to allow air to flow around the baking sheets.

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 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 3.

Section Five: USING THE COOKTOP

Setting Bake / Convection Bake

BAKE/CONVECTION BAKE

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

OVEN CONTROL KNOBS (30" Models)

NOTE: When the oven is turned on, the

cooling blower will turn on automatically. This is normal. When the oven is turned off, the cooling blower remains on until the oven temperature cools to 325°F. The cooling blower will also operate during Broil and during the Self-Cleaning cycle.

If the blower is not running during these modes, do not use the oven. Call

a qualified appliance technician to repair the unit.

To Set the ELECTRIC Oven

1. Select BAKE or CONVECTION BAKE using the Selector switch.

2. Set Temperature using the Oven Control Knob.

▲ If using CONVECTION BAKE, set the oven control

knob 25 changes in temperature if roasting meats or poultry.

▲ The convection fan turns on six minutes after the

oven is turned on, if CONVECTION BAKE is selected.

▲ The OVEN and HEATING lights turn on. ▲ The temperature indicator will start to rotate toward

the temperature setting.

▲ The HEATING light cycles off and on during the

cooking process. The oven is preheated when the HEATING light cycles off the first time.

▲ The temperature indicator will reflect the temperature

setting.

▲ The needle of the temperature indicator will move to

the new selected temperature if the temperature setting is increased or decreas ed. The gauge is for

reference only.

▲ The OVEN indicator light illuminates and remains on

until the OFF Selector switch is turned off or the oven control knob is turned to the OFF position.

▲ As the oven cools down, the temperature indicator

will start to decline, reflecting the actual oven temperature.

below temperature suggested in recipe. No

SECONDARY OVEN CONTROL KNOBS (48" Models)

To Set the Secondary Oven (48" Models)

1. Select BAKE using Selector switch.

2. Set Temperature using the Oven Control Knob.

▲ The OVEN indicator light turns on. ▲ The HEATING light turns on. ▲ The HEATING light cycles off and on. The oven is

preheated when the HEATING light cycles off the first time.

▲ The OVEN indicator light remains on until the Selector

switch is turned off.

Note: Temperature indicator is for the main oven only.

Section Five: USING THE COOKTOP

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, to dehydrate food 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.

• Foods that need to be kept moist must be covered with a lid or aluminum foil.

The United States Department of Agriculture advises: DO NOT hold foods at temperatures between 40 2 hours. Cooking raw foods below 275°F is not recommended.

Suggested Temperature Recommendations to Keep Food Hot

Food Oven Temperature °F

Beef ........................................................................... 150

Bacon ...............................................................200° - 225°F

Biscuits and Muffins (covered) ......................... 175° - 200°F

Casserole (covered) ........................................175° - 200°F

Fish and Seafood .............................................175° - 200°F

French Fried Foods.......................................... 200° - 225°F

Gravy or Cream Sauces (covered) ............................ 175°F

Lamb and Veal Roasts..................................... 175° - 200°F

Pancakes and Waffles (covered)..................... 200° - 225°F

Potatoes

Baked ................................................................. 200°F

Mashed (covered) .............................................. 175°F

Pies and Pastries ....................................................... 175°F

Pizza (covered) .......................................................... 225°F

Pork ........................................................................... 150°F

Poultry (covered) .............................................. 175° - 200°F

Vegetables (covered) ................................................. 175°F

FOOD SAFETY

F to 140°F more than

OVEN CONTROL KNOBS

LARGE ELECTRIC MAIN OVEN SECONDARY ELECTRIC OVEN

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