Thermador PRG366JG/03 Owner’s Manual

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THERMADOR PROFESSIONAL ® PRO GRAND ® GAS RANGES
CUISINIC:RES A GAZ PROFESSIONAL McPRO GRAND McDE THERMADOR

PARA ESTUFAS DE GAS PROFESSIONAL ® PRO GRAND ® DE THERMADOR

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REAL INNOVATIONS FOR REAL COOKS TM

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CA

THERMADOR PROFESSIONAL ® PRO GRAND ® GAS RANGES

CUISINIfRES A GAZ PROFESSIONAL McPRO GRAND McDE THERMADOR
PARA ESTUFAS DE GAS PROFESSIONAL ® PRO GRAND ® DE THERMADOR

Models/

Modeles/
Modelos

PRG36
PRG48

PRL36
PRL48

Th ador

REAL iNNOVATiONS FOR REAL COOKS TM

bTM

Congratulations on your recent THERMADOR ® purchase! Whether you are a dedicated chef or simply a connoisseur of the
art of cooking, owning a THERMADOR kitchen is the ultimate expression of personal style, good taste and an appreciation

for the complete culinary experience. Our award-winning products have been empowering culinary enthusiasts for more
than eleven decades.

Before you begin using your new THERMADOR product, please take a moment to review the Use and Care Guide. You
will find the answers to all of your questions as well as some very important safety information. Pay special attention to the
important Safety instructions located at the beginning of the manual. Your THERMADOR product is ready and waiting to
be used for your next gourmet creation!

Our products are handcrafted with the highest quality authentic materials to ensure years of reliable service. In the unlikely
event that you have a service question, please have your model and serial numbers of your product available. You can find
this information by opening the oven door and pulling the tab on the label mounting plate located on the right side of the
range.

We realize that you have made a considerable investment in your kitchen. Please feel free to share your THERMADOR
kitchen photos and remodeling stories with us. Follow us on Twitter or post your kitchen photos on Facebook. We would
love to hear from you!

THERMADOR wishes you many years of creative cooking.

F61icitations pour votre r6cent achat THERMADORmC! Que vous soyez un chef enthousiaste ou un simple connaisseur de
I'art culinaire, le fait de poss6der une cuisine THERMADOR repr6sente I'expression ultime de votre style personnel, de
votre bon goQt et de votre int@_t a vivre une exp6rience culinaire complete. Nos produits prim6s permettent a des adeptes
de la bonne bouffe d'atteindre de nouveaux sommets depuis plus de onze d6cennies.

Avant de commencer a utiliser votre nouveau produit THERMADOR, veuillez prendre un moment pour examiner ce guide
d'utilisation et d'entretien. Vous trouverez des r6ponses a toutes vos questions ainsi que quelques renseignements
essentiels en mati@e de s6curit6. Portez une attention particuli@e aux instructions de s_curit_ importantes se trouvant
au d6but du guide, Votre produit THERMADOR est pr6t et n'attend plus que vous I'utilisiez pour votre prochaine cr6ation
gastronomique!

Nos produits sont fabriqu6s a la main avec des mat@iaux authentiques de haute qualit6 afin d'assurer des ann6es de
service fiable. Dans 1'6ventualit6 improbable oQvous auriez une question relativement a I'entretien, veuillez avoir a la
port6e de la main le num@o de s@ie et de module de votre produit. Vous pouvez trouver ces renseignements en ouvrant
la porte du four et en tirant sur la languette de la plaque de montage situ6 du c6t6 droit de la cuisini@e.

Nous savons bien que vous avez investi une somme consid@able dans votre cuisine. N'h6sitez pas a partager avec nous
les photos de votre cuisine THERMADOR et les anecdotes relatives au remodelage de votre cuisine. Suivez-nous sur
Twitter ou affichez des photos de votre cuisine sur Facebook. Nous serions ravis d'avoir de vos nouvelles!

THERMADOR vous souhaite de nombreuses ann6es de gastronomie cr6ative.

JTM

Ther ador

REAL INNOVATIONS FOR REAL COOKS TM

iEnhorabuena por la reciente compra de su THERMADOR®! Que Usted sea un gran jefe de cocina o un simple aficionado

del arte culinario, el hecho de poseer una cocina THERMADOR es la 01tima expresi6n de su estilo personal, de su buen
gusto y de su apreciaci6n de una experiencia culinaria completa. Nuestros premiados productos permiten al entusiasta de
la cocina explorar este mundo desde hace m_s de once d6cadas.

Antes de comenzar a utilizar sur nuevo producto THERMADOR, t6mese un momento para echar un vistazo a este manual
de uso y mantenimiento. Encontrar_ respuestas a todas sus preguntas adem&s de informaciones esenciales en materia de
seguridad. Ponga especial atenci6n a las Instrucciones de seguridad importantes, situadas al principio del manual, iSu
producto THERMADOR est_ listo y solo espera a que Usted Io use para su pr6xima creaci6n gastron6mica!

Nuestros productos se fabrican a mano con materiales aut6nticos de alta calidad a fin de garantizar afios de servicio fiable.
En el caso improbable en que Usted tenga una pregunta relativa al mantenimiento, tenga a mano el n0mero de serie y el
modelo de su producto. Puede encontrar esa informaci6n abriendo la puerta de la hornilla y tirando de la lengQeta de la
placa de montaje para ver la etiqueta situada al lado derecho de la estufa.

Nos damos cuenta de que Usted invirti6 una suma considerable en su cocina. No dude en compartir con nosotros las fotos
de su cocina THERMADOR y an6cdotas acerca de la reforma de su cocina. Siganos en Twitter o publique fotos de su
cocina en Facebook. iEstaremos encantados de tenet noticias suyas!

iTHERMADOR le desea varios afios de gastronomia creativa!

Thermado

REAL iNNOVATiONS FOR REAL COOKS TM

Ta of Contents

Safety ................................................................... 1

important Safety instructions ........................................ 1

Before You Begin ................................................ 7

Using Your Range for the First Time ............................ 7

Range Description ............................................. 10

Parts identification-- 48" Range .................................. 10

Parts identification-- 36" Range .................................. 11

Using The Cooktop ............................................. 12

Cookware Recommendations ...................................... 16

Specialty Cookware ...................................................... 17

Surface Burner Cooking Recommendations ................ 18

Electric Griddle (some models) .................................... 20

Griddle Cooking Recommendations ............................. 21

Using the Oven .................................................. 22

Oven Controls ............................................................... 22

Kitchen Timer ............................................................... 22

Cook Timer ................................................................... 22

Meat Probe ................................................................... 22

Minimum internal Cooking Temps ................................ 23

Fine Tuning the Oven ................................................... 23

Sabbath Mode ............................................................. 23

Oven Functions ................................................. 24

Tips for Bake ............................................................... 24

Setting Bake/Convection Bake/Roast .......................... 25

Roast ........................................................................... 25

Roasting Recommendations ....................................... 26

Convection Baking ........................................................ 26

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

Keep Warm .................................................................. 28

Proof (48") ................................................................... 29

Other Uses Of Bake .................................................... 29

Broil .............................................................................. 30

Broiling Recommendations .......................................... 31

Care and Maintenance ..................................... 32

Self=Cleaning the Oven .............................................. 32

Cleaning Recommendations ....................................... 34

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

Before Calling For Service ............................... 39

Statement of Warranty ..................................... 40

THERMADOR Customer Support,

Accessories & Parts .............................. back page

This THERMADOR ® appliance is made by

BSH Home Appliances Corporation

1901 Main Street, Suite 600

Irvine, CA 92614

Questions?

1-800-735-4328

www.thermador.com

We look forward to hearing from you!

Safety

Important Safety Instructions

READ AND SAVE THESE INSTRUCTIONS

PLEASE READ CAREFULLY

WARNING

If the information in this manual is not followed
exactly, a fire or explosion may result causing

property damage, personal injury or death.

Do not store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any other
appliance.

WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do nottouch any electrical switch.

• Do not use any phone in your building.

• Immediately call your gas supplier from a
neighbor's phone. Follow the gas supplier's

instructions.

• 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.

Gas and Electrical
Requirements and

Grounding

Instructions

Gas Type Verification

Verify the type of gas supplied to the location. Ensure that
the appliance is connected to the type of gas for which it is
certified. Models come from the factory certified for use
with natural gas or with propane (LP) gas. Make certain
your range and gas type are the same. Refer to the product
rating label which can be located as indicated in Figure 35

on page 39.

CAUTION

When connecting the unit to propane gas, make certain
the propane gas tank is equipped with its own high-
pressure regulator in addition to the pressure regulator
supplied with the range. The maximum gas pressure
to this appliance must not exceed 14.0" water
column (34.9 mb) from the propane gas tank to the
pressure regulator.

WARNING

A child or adult can tip the range over and
be killed.Verify that the anti-tip bracket is
securely installed. Ensure the anti-tip
bracket is engaged when the range is

moved.
Do not operate the range without the anti-

tip bracket in place. Failure to follow the
instructions in this manual can result in

death or serious burns to children and
adults.

Check for proper installation and use of
anti-tip bracket. Carefully tip range forward
pulling from the back to ensure that the
anti-tip bracket engages the range
aluminum cast base and prevents tip-over.
Range should not move more than 1 inch
(2.5cm).

IMPORTANT:

When installing against a combustible surface, a High Shelf
or Low Back guard is required. A THERMADOR ® High

Shelf or Low Back guard must be purchased separately.
Before using the range, insure that it is equipped with a
proper back guard. Refer to the Installation Manual
accompanying this appliance for more information.

When using the Flush Island Trim, THERMADOR
recommends a minimum 12" (305 mm) rear clearance to a

combustible surface. Clearances from non-combustible
materials are not part of the ANSI Z21.1 scope and are not

certified by CSA. Clearances of less than 12" (305 mm)
must be approved by the local codes and/or by the local
authority having jurisdiction.

Before using the range, ensure that it is equipped with a
proper backguard. Refer to the Installation Manual
accompanying this appliance for more information.

English 1

Important Safety Instructions

READ AND SAVE THESE INSTRUCTIONS

, WARNING

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

CAUTION:

The high shelf can get very hot! DO NOT place the
following items on top of the high shelf:

• plastics or containers that can melt

• flammable items

• a total load over 30 Ibs. (13.6 kg)

, WARNING

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

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

WARNING:

IN CASE OF AN ELECTRICAL FAILURE

If for any reason a gas control knob is turned ON and

there is no electrical power to operate the electronic
igniters on the range's cooktop STAR ® burners, turn

OFF the gas control knob and wait 5 minutes for the
gas to dissipate before lighting the STAR burner
manually.

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

control knob to Hlo
During a power failure, you can use the standard

cooktop STAR burners, but each must be lit with a
match.

CAUTION:

FOR PERSONAL SAFETY, THIS APPLIANCE MUST
BE CONNECTED TO A PROPERLY GROUNDED AND

POLARIZED ELECTRICAL POWER SUPPLY.

36" Gas Models:

120 volts, 60 Hz., 15Amp electrical circuit required.

36" model with electric griddle - 20 Amp circuit required.

48" Gas Models with electric griddle:

120 volts, 60 Hz., 20 Amp electrical circuit required.

It is recommended that a dedicated circuit servicing this
appliance be provided. See Installation Instructions for
electrical requirements and grounding instructions.

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

DO NOT attempt to light the two left XLO® STAR
burners and two right XLO STAR burners manually.

These STAR burners are equipped with the ExtraLow ®
feature and cannot be lit manually.

Safety Codes and Standards

• UL 858, The Standard for the Safety of Household

Electric Ranges

• ANSI Z21.1, The American National Standard for

Household Cooking Gas Appliances

• CAN 1-1.1-M81, Domestic Gas Ranges

• CSA C22.2 No. 61, Household Cooking Ranges

Check your local building codes for the proper method of
installation. In the absence of local codes, this unit should
be installed in accordance with the National Fuel Gas Code

No. Z223.1 current issue and the National Electrical Code

ANSI/NFPA No. 70 current issue or the Can - B149

Installation Codes for Gas Burning Appliances and C22.1
Canadian Electrical Code Part 1.

English 2

Important Safety Instructions

READ AND SAVE THESE INSTRUCTIONS

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

When properly cared for, your new THERMADOR
PROFESSIONAL ® range has been designed to be a safe,
reliable appliance. However, use extreme care when using
this restaurant caliber range as this type of appliance
provides intense heat. When using kitchen appliances,
basic safety precautions must be followed, including the
following:

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

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.

DO NOT allow anyone to climb, stand, lean, sit, or hang on
any part of an appliance, especially a door. This can
damage the appliance, and the unit may tip over, potentially

causing severe injury.

, WARNING:

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 ovens 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 ovens. 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 STAR burners; they could

catch on fire.

In the event a STAR ® 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 servicing
should be referred to a qualified technician.

Child Safety
When children become old enough to use the appliance, it

is the legal responsibility of the parents or legal guardians
to ensure that they are instructed in safe operation of the
appliance by qualified persons.

DO NOT allow children to use this appliance unless closely
supervised by an adult.

Children and pets should not be left alone or unattended in
the area where the appliance is in use. They should never
be allowed to play in its vicinity, whether or not the
appliance is in use.

WARNING:

TO

REDUCE THE RISK OF A GREASE FIRE:

Ii

Never leave surface units unattended at high
settings. Boilovers cause smoking and greasy
spillovers that may ignite. Heat oils slowly on low or
medium settings.

Always turn hood ON when cooking at high heat or

when flamb6ing food (i.e. Crepes Suzette, Cherries
Jubilee, Peppercorn Beef Flamb6).

Clean hood filters frequently. Grease should not be
allowed to accumulate on fan or filter.

Use proper pan size. Always use cookware
appropriate for the size of the cooktop burner.

ALWAYS have a working smoke detector near the kitchen.

In the event that personal clothing or hair catches fire, drop
and roll immediately to extinguish flames.

English 3

Important Safety Instructions

READ AND SAVE THESE INSTRUCTIONS

, WARNING

TO REDUCE THE RISK OF INJURY TO PERSONS, IN
THE EVENT OF A RANGE TOP GREASE FIRE,

OBSERVE THE FOLLOWING:

• Smother flames with a close-fitting lid, cookie sheet,
or other metal tray, then turn off the gas burner or the
electric element. Be careful to prevent burns. If the
flames do not go out immediately, evacuate and call
the fire department.

• Never pick up a flaming pan -- You may be burned.

• DO NOT USE WATER, including wet dish cloths or
towels -- a violent steam explosion will result.

• Use an extinguisher only if:

• You know you have a class ABC extinguisher

and you already know how to operate it.

• The fire is small and contained in the area where

it started.

• The fire department is being called.

• You can fight the fire with your back to an exit.

Have an appropriate fire extinguisher available, nearby,
highly visible and easily accessible near the cooking
appliance.

Smother flames from food fires, other than grease fires,
with baking soda. Never use water on cooking fires.

Whenever possible, do not operate the ventilation system
during a cooktop fire. However, DO NOT reach through fire

to turn it off.

NEVER let clothing, potholders, or other flammable
materials come in contact with or too close to any element,
top burner or burner grate until it has cooled. Fabric may
ignite and result in personal injury.

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

For personal safety, wear proper apparel. Loose fitting
garments or hanging sleeves should never be worn while
using this appliance. Some synthetic fabrics are highly
flammable and should not be worn while cooking.

DO NOT 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:

WARNING m RANGE TIPPING HAZARD:

• All ranges can tip and injury can result. To prevent
accidental tipping of the range, attach it to the floor,
wall, or cabinet by installing the Anti-Tip Device
supplied.

• A risk of tip-over may exist if the appliance is not
installed in accordance with these instructions.

If the range is pulled away from the wall for cleaning,
service, or any other reason, ensure that the Anti-Tip
Device is properly reengaged when the range is
pushed back against the wall. In the event of
abnormal usage (such as a person standing, sitting,
or leaning on an open door), failure to take this
precaution can result in tipping of the range.
Personal injury might result from spilled hot liquids or
from the range itself.

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 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 4

__ READ AND SAVE THESE INSTRUCTIONS

Important Safety Instructions

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. Also, if the burner flames and igniter are
smothered with spillage, unburned gas will escape into the

room. See page 1 regarding gas leaks.

, 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.

Only certain types of glass, heatproof glass-ceramic,
ceramic, earthenware, or other glazed cookware are
suitable for cooking on the range burners. This type of
cookware may break with sudden temperature changes.
Use only on low or medium heat settings according to the

utensil manufacturer's directions.

DO NOT heat or warm unopened food containers. Build-up
of pressure may cause the container to burst and cause
injury.

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 pots and pans that have flat bottoms large
enough to cover the burner. The use of undersized pots
and pans could expose a portion of the flame and may
result in ignition of clothing.

DO NOT use pots or pans on the grill plate accessory.
Bakeware, such as large casserole pans, cookie sheets,
etc., should never be used on the cooktop.

To minimize the risk of burns, ignition of flammable
materials and unintentional spillage, position handles of
pots and pans inward so they do not extend over adjacent
work areas, cooking areas, or the edge of the range's
cooktop.

DO NOT use flammable cleaners to clean the range.

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

Remove the optional cutting board or griddle cover
accessory, which is stored on top of the griddle plate,
before operating the griddle or any adjacent burners.

After a spill or boil over, turn off the burner and using

caution due to possible hot surfaces, clean around the
burner and burner ports. After cleaning, check for proper
operation.

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 the ports
when there is a boil over or when the burner does not light
even though the electronic igniters activate. See cleaning
instructions "Brass Burner Base and Cast Iron Cap" on

page 34.

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.

English 5

Important Safety Instructions

READ AND SAVE THESE INSTRUCTIONS

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, temperature probe and any other utensils, and
excess spillage.

Please note that some pets or humans can be sensitive to
the odors created during the self-cleaning process whether
it is a manufacturing residue burn off or food, so it is
recommended that those potentially affected be removed
from the kitchen area during the self-clean process.

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(s).

For safety reasons and to avoid damage to the range,
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 to BROIL or BAKE modes, after oven
heats to 300°F (149°C). If the fan does not operate, do not

use the oven. Call an authorized service center for service.

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 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.

DO NOT obstruct the flow of combustion or ventilation air.

I WARNING:

DO NOT block or obstruct the flow of air

Flush Island
Trim Vent

Vent

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. 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.

through the ventilation openings. The oven
vent is located at the back of the appliance.

The vents need to be unobstructed and
open to provide necessary airflow that is

important for proper oven performance.
DO NOT touch oven vent area while the

appliance is on and for several minutes
after the appliance is off. Some parts of the

vent and surrounding areas become hot

enough to cause burns. Allow appliance
sufficient time to cool before touching or
cleaning vent areas.

DO NOT position plastic or other heat-
sensitive items on or near the oven vent.

These items could melt or ignite.

English 6

Before You Begin

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

Table 1: Range Accessories and Parts

DESCRIPTION 36, 4-Burner w/Griddle 36, 6-Burner' 48!' 6-Burner wl Griddle

Full Access ® Oven Racks, Main Oven
Full Access Oven Racks, Secondary Oven

Two-Piece Broil Pan*

Temperature Probe
STAR ® Burner Caps

Burner Grates
Control Knobs

Titanium Coated Aluminum Griddle
Leg Cover Assemblies

Flush Island Trim**

Product Registration Card
Handy Hints Guide

Installation Manual

Use and Care Guide

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1 1
1 1

*Aiimodeishave:o:neporcei in o:piece:6roiier::pan:fo oven:: he48i :moaei; iso:h a:sm

broiler pan for the Secondary Oven:

**All m0delS are supplied With a Flush Island Trim; h0weVeri see warning Concerning spacing behind the range

when using the range with the Flush Island Trim.

Remove all packaging materials and temporary

_labels from oven and cooktop. Please, recycle the

packaging material as all THERMADOR ®
packaging is recyclable.

.

Check that you have the items listed in Table 1.

2.

Record the Model and Serial number on page 39.
See "Data Rating Labels" found on the Rating Label
Plate. Rating Label Plate is located on the right side of
the range between the oven cavity and side panel (see
Figure 35 on page 39). 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.

.

Optional Accessories: Grill Plate (PA12GRILHC), 12"
Cutting Board (PA12CHPBLK), Griddle/Grill Cover
(PA 12CVRJ), Wok Support Ring (PWOKRINGHC), Toe
Kick (PA48JTKG) and other accessories are available
from your THERMADOR Dealer.

IMPORTANT:

All oven knobs and selectors must be set to OFF
before powering up the range.

To prevent unintended operation at power up, please set
all oven knobs to OFF. To ensure customer safety in the
event of power failure, the unit will display an error
message upon reinstatement of power unless all oven

knobs are set to OFF. Set all oven knobs to OFF and
reset the breaker to clear the message.

English 7

,

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,

IMPORTANT:

Always remove the Full Access oven racks before self-

cleaning the oven, If the gliding racks remain in the oven
during Self-Clean, lubricants in the glide mechanisms of

each rack will be lost and the finish will discolor,

Placing Racks in the Oven:

.

Hold the rack on a
slight angle. Place the

safety hooks under the
front of the rack guides.

Figure 1: Main Oven Rack Positions

THERMADOR Full Access ® oven racks are standard on
all models. Each gliding oven rack can be pulled out and

pushed back into the oven with minimal effort-- even while
supporting a large turkey or roast,

Always remove

before Self Clean

Figure 2: Full Access Oven Rack

,

Ensure that the burner caps are correctly seated on
the burner bases of the range's cooktop (see
Figure 13 and Figure 14 on page 14). Turn on each
burner to check for proper flame color. See "Flame

Description" on page 15 for details.

2. Push the rack into the
oven, lifting the rack

stops over the front of
the rack guides.

3. Hold the rack straight.

4. Push the rack in until it
is even with the front

hooks.

5. Lift the rack up.

6. Push the rack in
completely.

7. Engage the rack's front
hooks on the rack

guides.

IMPORTANT:

when placing the gliding rack in the ovenl make sure the
front supports on the rack guides rest inthe large slots at
the front corner s 0f the racki This is necessary t0 keep

the rack in the correct position while fully inserted into

the oven.

Figure 3: Inserting the Oven Rack

, WARNING

To help prevent burns, NEVER remove or reposition the
oven racks while the oven is ON or while the oven is

cooling,

English 8

NOTE:
Itisnormalforthecoolingprocesstopushheatedairout

intotheroomwhentheovenison.

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. Improper use of aluminum
foil may damage the oven.

The THERMADOR PROFESSIONAL ® range occasionally
has a smell or smoke when first used. These smells or

smoke comes from the burning off of manufacturing
residues and is typical of any new oven regardless of
manufacturer. Before baking or broiling, the oven and
broiler should be turned on to burn off the manufacturing
oils using one of the two following methods:

Turn on kitchen ventilation (or if vent hood is a
recirculation type open a window). Set oven at 500°F
(260°C) and let the oven go through a 2 hour cycle at
high heat then shut off the oven. Please read "Care
and Maintenance" on page 32 before cleaning the

oven racks.
Turn on kitchen ventilation (or if vent hood is a

recirculation type open a window). Remove oven
racks. Set oven into self clean cycle and let self clean
run (see "Self-Cleaning the Oven(s)" on page 32).

Please note that some pets or humans can be sensitive to
the odors created during the self-cleaning process whether
it is a manufacturing residue burn off or food, so it is
recommended that those potentially affected be removed
from the kitchen area during the self-clean process.

English 9

Description

Model and Parts identification -- 48"

©ooo

_q

WARNING"

To provide proper ventilation of the range,

DO NOT remove range feet.

Range

©

Figure4: 48" Dual FuelControl Panel

Key for 48" Models

1. Control Knobs, ExtraLow ® Burners (3)

2. Control Knobs, Standard Burners (2)

3. Control Knobs, ExtraHigh TM &
ExtraLow ® (1)

4. Electric Griddle Knob (1)

5. Secondary Oven Control Knobs

6. Main Oven Control Knobs

7. Oven Light Switches

8. Temperature Gauge

9. Oven Display Screens

10. Oven Display Control Buttons

11. Control Panel Light

12. Control Panel Light Switch

13. Flush Island Trim (included), High
Shelf or Low Back (ordered
separately)

14. Burner Grates & Burners

15. Electric Griddle

16. Main Oven Door (3 racks included)

17. Secondary Oven (2 racks included)

18. Range Feet (4)

19. Leg Cover Assembly (4), Toe Kick
(ordered separately)

English 10

Figure 5: 48" Dual Fuel Range Identification

Model and Parts identification -- 36" Range

Key for 36" Models

1. Flush Island Trim (included), High Shelf or Low
Back Guard (ordered separately)

2. Burner Grates & Burners

3. Griddle (on select models)

4. Control Knobs, ExtraLow ® Burners (3)

5. ExtraHigh TM & ExtraLow Burner (1)

6. Oven Control & Temperature Knob

7. Griddle Knob (on select models)

8. Oven Light and Control Panel Light Switches

9. Temperature Gauge

10. Oven Display Screen & Control Buttons

11. Oven Door

12. Range Feet (4)

13. Leg Cover Assemblies (4), Toe Kick (ordered
separately)

WARNING"

To provide proper ventilation of the range,
DO NOT remove range feet.

El

O

\

Figure 6: 36" Dual Fuel Range Identification

Main Gas Oven Interior

1. Oven Interior Lights (2)

2. Broil Infrared Burners (2)

3. Oven Temperature Sensor

4. Temperature Probe Outlet (also
located on the left side of the small

oven cavity on select models)

5. Rack Guides

6. Gliding Oven Rack (3 included, not
shown)

7. Bake Burner (hidden)

8. Convection Fan Cover

9. Broil Ignitors (2)

10. Convection Fan

Figure 7: 48" and 36" Gas Oven Interior

English 11

si

The Cooktop

Sealed STAR ® Burners

Figure 8: STAR Brass Burner Base

The cooktop features four or six gas surface STAR
burners; the right=front STAR burner is rated at 22,000
BTU/HR (18,000 BTU/HR using Propane) and all other
STAR burners are rated at 18,000 BTU/HR (15,000 BTU/
HR using Propane).

Control Knobs

Typically, a pair of control knobs is located on the control
panel, directly in front of the pair of gas STAR burners they
control -- with one gas STAR burner positioned in front of
the other on the rangetop.

Bezel

......i.......

Knob

Figure 10: Standard STAR Burner Control Knob

The symbol near each burner control knob identifies the
burner position on the range cooktop. The symbols shown
in Figure 11 are indicative of 48" range models.

Each burner has a unique QuickClean TM base feature
which allows the burner and area around the burner to be
easier to clean.

On all models, the two left and two right burners have the
exclusive ExtraLow ® feature, any remaining burners are

Standard. Each STAR burner has its own control knob.

Griddle

ii
ii
ii

EXtraL0w ExtraLow

Figure 9: Burner Power Features

Left Rear Center Rear

Right Rear

m[] Om

Griddle

O0 O0

Left Front Center Front

D

0

Right Front

O0 []0

mO Om

Figure 11: Cooktop Symbols

Operation of the STAR Burners

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

• The igniter for the selected burner sparks to ignite the
burner.

• After flame ignition, the igniter stops sparking.

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

A blue light is positioned directly above each burner

control knob. The light turns on when the control knob
is rotated to an active mode. It is off when the control

knob is in the OFF position.

B°

m

English 12

BTUOutputforStandardSTAR e Burners

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

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

BTU Output for ExtraLow ®STAR e Burners

• 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 375 BTU / HR when the control

knob is adjusted to the lowest setting in the ExtraLow
range.

BTU Output for POWERBOOST _

• XHITM for the POWERBOOST is equivalent to 22,000
BTU / HR (18,000 BTU / HR using Propane).

• SIM is equivalent to 3,000 BTU / HR

• XLO is equivalent to 375 BTU / HR when the control

knob is adjusted to the lowest setting in the ExtraLow
range.

E×traLow ®STAR ®Burners

The controls for the two left and two right burners, front and
rear, have flame settings even lower than the standard SIM
settings (see Figure 11 on page 12).

Figure 12 shows that the control knob has an additional
range between the SIM and XLO settings. When the knob
is set within this range, the flame cycles off and on. By
varying the length of time the flame isoff and on, the heat is
reduced even further to cook delicate foods. For example,
these very low settings are suitable for simmering and
poaching, melting chocolate and butter holding cooked
foods at temperatures without scorching or burning, etc.

/'

/

/

Operation of the ExtraLow ® Burner

• XLO, the very lowest setting, is achieved by cycling the
flame ON for approximately 7 seconds and OFF for 53

seconds of each minute.

• When the knob is rotated just beyond the SIM setting,
the flame will cycle ON for approximately 54 seconds

and OFF for 6 seconds of each minute.

• To vary the amount of low heat, 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.

POWERBOOST ®

//

O i"

The POWERBOOST, or XHI, is located at the right-front
position of the rangetop. The XHI is 4,000 BTU greater on
its highest setting than any other STAR Burner. It offers the
convenience to quickly boil water, sear steaks, stir-fry
vegetables, etc. Use of the SIM and XLO remains the same

as the other XLO knobs.

Figure 12: ExtraLow STAR Burner Control Knob

English 13

Checking Burner Cap Placement

• Check each burner to make sure there is no gap
between the burner cap and burner base. See
Figure 13 and Figure 14 for 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 13.

Burner Cap Placement

The burner caps must be properly placed on the STAR
burner bases for the rangetop to function properly. If the

burner cap is not properly placed, one or more of the
following problems may occur.

• Burner flames are too high.

• Flames shoot out of burners.

• Burners do not ignite.

• Burner flames light unevenly.

• Burner emits gas odor.

WARNING:

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

cool.

Electronic Single Point Ignition

Figure 13: Correct Burner Cap Placement

Figure 14: Incorrect Burner Cap Placement

I WARNING

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

Igniter

Figure 15: Igniter

-- Burner Cap

Burner

Figure 16: STAR Burner Components

English 14

EachSTAR®burnerhasitsownelectronicigniterthat
sparkswhentheburneristurnedon.Eachburnershould

lightin4 secondsorless.Ifaburnerdoesnotlight,check
toseethattheburnercapispositionedcorrectlyonthe
base(seeFigure 13).

CAUTION:

DO NOT touch the STAR burners when the igniters are
sparking. Ensure that the knobs are set to OFF and the
burners and caps have cooled before touching.

If a burner fails to ignite, refer to "Before Calling For

Service" on page 39.

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 STAR burners when the igniters are active.

IMPORTANT:

• For proper combustion, DO NOT use the cooktop
without the burner grates in place.

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

• On cooktops using propane (LP) gas, a slight "pop"
sound may be heard from the STAR burner ports a few

seconds after the burner has been turned off.

WARNING:

In the event of a power failure, turn all knobs to the OFF

position. Only the standard burners can be lit manually.

Flame Height

• The correct flame height depends on 1) size and
material of pan being used; 2) food being cooked; and

3) amount of liquid in the pan.

• Never extend the flame beyond the base of the pan.

• Use a low or medium flame for pan materials that
conduct the heat slowly, such as porcelain coated steel
or glass-ceramic.

Flame Description

-- Dark Blue

-- Secondary Cone

-- Light Blue

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 rangetop is being used when the power failure
occurs, turn all knobs to the OFF position.

• The standard STAR burners can be lit by holding a
match at the ports and turning the control knob to the
HI position. Wait until the flame is burning all around
the burner cap before adjusting the flame to the

desired level.

• DO NOT attempt to light the two left or two right XLO ®
burners manually during a power failure. These

burners are equipped with the ExtraLow ®feature and
cannot be lit manually.

• If an ExtraLow burner is on when a power failure
occurs, it cannot be turned back on until the knob is

first turned to the OFF position.

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

• If you smell gas, refer to safety precautions listed on

page 1.

-- Primary Cone

Figure 17: Flame Colors

• The burner flame color should be blue with no yellow
on the tips. It is common to see orange in the flame
color; this indicates the burning of airborne impurities
and will disappear with use

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

The flame should burn completely around the burner
cap. If it doesn't, check that the cap is positioned
correctly on the base and that the ports are not

blocked.
The flame should be stable with no excessive noise or
fluttering.

English 15

Cookware Recommendations

WARNING

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

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

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

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

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

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

• Aluminum and copper are pan materials that conduct
the heat quickly and evenly. These metals are

sometimes attached to the base or in the core between
stainless steel.

Figure 18: Base Diameter

Select the base diameter to match the diameter of the
flame. The diameter of the flame should be the same

size as the pan base or slightly smaller. Oversize or
under size pans sacrifice cooking performance. A 5½"
(140 mm) base size is generally the smallest

recommended.
Avoid using high flame setting with a pan larger than

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

Itttl

Figure 19: Balanced Pan

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

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

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

Figure 20: Flat Base Pan

• A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged or
too lightweight will heat unevenly. Heat and cool pans
gradually to avoid sudden temperature changes which

tend to distort cookware. Do not add cold water to a hot
pan.

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

?

ooo

°o o

°o o o°

I

Figure 21 : Covered Pan

English 16

Specialty Cookware

Figure22: Flat-bottomWok 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.

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

Suggestions for Using the

Recommendations

Use the chart on page 18 through page 19 as a guide. The
settings you use will vary depending on the pans selected
and the starting temperature of the food.

Figure 23: Round-Bottom Wok in Support Ring

Woks -- Either flat based or round bottom woks with the
accessory ring can be used on all models. Round bottom

woks must be used with a support ring. The Wok pan and
the porcelain-coated cast iron wok support ring must be
purchased separately (PWOKRINGHC).

Canners and Stock Pots -- Select one with a base
diameter that extends no more than 2" (51 mm) beyond the

grate.

Standard Size Water Bath Canner -- 21 to 22 quarts
(19.95 to 20.9 liters), with an 11" to 12" base (279-305 mm)
and a 9" to 11" depth (229-279 mm).

Standard Size Pressure Canner -- 8 to 22 quarts (7.6 to

20.9 liters), with an 8" to 11" base (203-279 mm) and a6½"
to 12" depth (165-305 mm).

On the chart, the "Finish Setting" has been separated for
the Standard and ExtraLow ® STAR ® 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.

English 17

Surface Burner Cooking Guide

Finish Setting ®

® Finish Setting ExtraLow

Food XLO® STAR®B,,,n rs

BEVERAGES

Cocoa

BREADS

French Toast,
Pancakes, Grilled

Sandwiches

BUTTER

Melting

CEREALS

Cornmeal, Grits,
Oatmeal

CHOCOLATE

Melting

DESSERTS

Candy
Pudding and Pie Filling

Mix

Pudding

EGGS

Cooked in Shell

Fried, Scrambled

Poached

MEAT, FISH, POULTRY

Bacon, Sausage
Patties

Braising: Swiss Steak,
Pot Roast, Stew Meat

Quick Frying: MED HI = fry quickly Same as for Standard STAR
Breakfast Steaks Burners

MED - heat milk, cover

MED - preheat skillet

SIM - to start melting

HI - cover, bring water to a
boil, add cereal

XLO - may be stirred to
hasten melting

SIM to MED - cook
following recipe

SIM to MED SIM - cook
according to package

directions
SIM to MED SIM = bring

milk to a boil
MED Hm- cover eggs with

water, add lid, bring to boil

SIM to MED - melt butter,
add eggs

HI - bring water to the
boiling point, add eggs

MED HI - until meat starts
to sizzle

MED HI - melt fat, then
brown on MED HI, add

liquid, cover
MED HI - preheat skillet

SIM - finish heating

SIMtoMED - cook

SIM to MED- finish
cooking according to

package directions

SIM to MED

SiM

SiM

SIM finish cooking

SIM to MED -finish
heating

SIM to MED -finish
cooking

XLO - keep warm, cover*

Same as for Standard STAR
Burners

Allow 5 - 10 minutes to melt

Same as for Standard STAR
Burners

XLO - to hold, cover*
XLO - allow 10 - 15 minutes

to melt
XLO - to hold*

Same as for Standard STAR
Burners

Same as for Standard STAR
Burners

Same as for Standard STAR
Burners

XLO - cook 3 - 4 minutes for

soft cooked; or 15 - 20
minutes for hard cooked

Same as for Standard STAR
Burners

XLO - to hold for a short

period*
Same as for Standard STAR

Burners
Same as for Standard STAR

Burners

XLO - Simmer until tender

Frying: Chicken MED HI - heat oil, then SlM - cover, finish Same as for Standard STAR

brown on MED cooking Burners

Deep Frying: Shrimp MED HI - heat oil MED to MED HI - to Same as for Standard STAR

maintain temperature Burners

English 18

.... rs (XLO)STAR Burners

I Burne

g Stanaara _/AK ® ®

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

Poaching: Chicken, MED HI - Cover, bring To finish cooking
whole or pieces, Fish liquids to a boil

Simmering: Stewed HI - cover, bring liquid to a XLO - to simmer slowly
Chicken, Corned Beef, boil XLO - to hold, cover
Tongue, etc.

PASTAS HI - bring water to a boil, MED HI to HI - to Same as for Standard Burners

Macaroni, Noodles, add pasta maintain a rolling boil
Spaghetti

POPCORN HI - cover, heat until MED HI - finish popping Same as for Standard Burners

(use a heavy, flat kernels start to pop
bottom pan)

PRESSURE COOKER MED HI to HI - build up SIM to MED - maintain Same as for Standard Burners

Meat pressure pressure
Vegetables HI - build up pressure SIM to MED - maintain Same as for Standard Burners

RICE HI - cover, bring water and SIM - to maintain Low Same as for Standard Burners

SAUCES MED HI - cook meat/ SIM - to maintain simmer XLO - simmer to thicken

Tomato Base vegetables, follow recipe sauce, uncovered

MED HI - preheat skillet

rice to a boil Boil. Cover and cook until XLO - to hold, cover

MED - brown meat Same as for Standard Burners

XLO - to hold

pressure

water is absorbed

White, Cream, MED - melt fat, follow SIM - finish cooking XLO - to hold, cover*
Bernaise, recipe

Hollandaise XLO XLO - to hold, lowest setting

for short period, stir frequently

SOUPS, STOCK HI - cover, bring liquid to a SIM to maintain simmer Simmer XLO - to hold, cover*

boil

VEGETABLES HI - cover, bring water and SIM to MED - cook 10 Same as for Standard Burners

Fresh vegetables to a boil minutes, or until tender XLO - to hold, cover
Frozen HI - cover, bring water and SIM to MED - cook Same as for Standard Burners

vegetables to a boil according to package

directions

Deep Frying HI - heat oil MED to MED HI - Same as for Standard Burners

maintain frying

temperature

In Pouch HI - bring water and pouch SIM to MED - cook Same as for Standard Burners

to a boil according to package

directions

Saute HI - heat oil or melt butter, SIM to MED - cook to Same as for Standard Burners

add vegetables desired aloneness

Stir Fry HI - heat oil, add HI to MED HI - finish Same as for Standard Burners

vegetables cooking

English 19

Using the Electric Griddle (availableonsomemodels)

Description

The built-in griddle is made of restaurant-quality aluminum
that has a non-stick titanium coating. This produces a
surface with even heat that is easy to clean.

A maple chopping block (PA12CHPBLK), stainless steel
cover (PA12CVRJ), and coated-aluminum grill plate
(PAGRILHC) 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,
1,630 watts.

, CAUTION:

• The griddle is electronically controlled with
temperatures marked on the knob from 150 - 500°F
(66 - 260°C).

• There are no fixed settings on the knob.

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

Preparing the Griddle

If the range is equipped with an electric griddle, check the
griddle frame adjustment by pouring two tablespoons of
water on the back of the griddle plate. The water should
slowly roll into the grease tray. If not, adjust the two screws

under the back of the frame. Start with one half turn
counterclockwise (CCW) of the screws. Further adjustment

should be made by one-quarter turn until water slowly flows
into the grease tray (Figure 25).

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

WARNING

To avoid risk of injury, NEVER operate griddle without
the griddle plate installed. NEVER use griddle in a
manner that is not prescribed by the Use and Care

Guide.

The griddle plate (or grill plate accessory) must always be
in place when the griddle is turned on.

Figure 25: Griddle Plate Leveling Screws

The griddle plate should be washed with warm soapy water
then rinsed with clear water prior to use.The griddle may be
used without any butter, margarine or oil. However, a very
small amount may be used to flavor foods.

Any utensil may be used on the griddle surface. Care

should be taken that the surface is not gouged when
utensils are used. DO NOT cut directly on the griddle plate.

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Figure 24: Griddle Control Knob

NOTICE:
Griddle/Grillperformancemayvaryifthereisanexcessive

amountofairflowinthevicinityoftheappliance.The
excessiveairflowcouldbefromanair-conditioningregister
orceilingfanblowingatthecooktop.Thiscouldcreate
longerthannormalheat-uptime,oritcouldcausethe
griddle/grilltemperaturetobehigherorlowerthantheknob
setting.

NOTE:
Havingaproperlyinstalledventilationhoodisnot

consideredasourceofexcessiveairflow.
Griddle Cooking Recommendations

Griddle Grease Tray

Grease Tray

FOOD , SETTING

325°F - 350°F

Eggs (160°C _ 180°C)

375°F- 400°F

Bacon, Breakfast Sausage

(190oc - 200°C)
350OF_ 375OF

Toasted Sandwiches

(180oc- 190°C)
375°F- 400°F

Boneless Chicken Breasts

(190oc - 200°C)

Boneless Pork Chops, 375°F - 400°F

1" (25.4 mm) thick (190°C - 200°C)

400OF_ 425OF

Steaks, 1" (25.4 mm) thick

(200oc - 220oc)
375°F- 400°F

Ground Beef Patties, 6 ounces

(190°C - 200°C)
350OF_ 375OF

Hot Dogs (180°c _ 190°C)

Figure 26: Grease Tray

• Clean the tray after every use. When removing the tray,

use care when tipping it so that the contents do not
spill.

• The griddle plate and its grease tray are dishwasher

safe.

After cooling, pour the grease into a grease-resistant

container for disposal.

Cooking on the Griddle

1. Turn the knob to the appropriate cooking temperature
to preheat the griddle.

2. Preheat until the griddle light goes off.

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

Ham Slices, ½" (12.7 mm) thick

Pancakes, French Toast

Potatoes, Hash Browns

350OF_ 375OF
(180°C- 190°C)

400OF_ 425OF
(200oc - 220oc)

375°F- 400°F
(190oc - 200oc)

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Extended Cooking

Functions

Oven Setting Controls

ENTER - + CANCEL

oJlo o 1[o JJ

,

ENTER verifies a selection

2.

(=)decreases and (+) increases time and/or
temperatures; it is also used to call up menu items:

Kitchen Timer, Cook Timer, Offset, and Sabbath
oven functions,

3. CANCEL clears all oven operations.

Figure 27: Oven Setting Controls

Probe

The meat probe allows you more control over how your
foods are cooked by automatically disabling the specified
cooking mode when a dish's desired temperature, defined
by the cook, has been reached. The probe expresses the
current temperature of the meat as it cooks.

Programming the meat probe

1. In the large oven, or in the small oven on select
models, flip the cap of the outlet up (Figure 28).

Probe

Cable

Outlet

Kitchen Timer

The Kitchen Timer can be set for up to 12 hours. It can be
used despite whether the range is in operation and
independent of all other functions.

Cook Timer

The Cook Timer is intended to mechanically shut the oven
offwhen the desired cooking time is complete. The Cook
Timer function is available for all of the primary cooking
modes except for Self-Clean mode.

To set the kitchen timer or cook timer:

1. Press ENTER.

2. Use the "+" and "-" buttons to select either KITCHEN
TIMER or COOK TIMER.

3. Press ENTER.

4. Press the "+" and "-" buttons to select desired time.

5. A beep sounds when the timer ends. Press CANCEL to
terminate the beep and timer.

NOTE:

• Cook Time cannot be used if a temperature probe is in
use.

• The maximum Cook Time setting is 12 hours.

Figure 28: Meat Probe

,

Insert the plug end into the outlet.

• Control screen will automatically display PROBE
and default to 120°F (49°C).

,

Insert probe end into the meat.

• To avoid damaging the probe, ensure that the meat
is fully defrosted before inserting the probe.

• Insert the probe until its tip is rested in the center of
the thickest, meatiest portion of the meat. Ensure
that the probe does not touch bone, fat, or gristle.

• The probe should not touch any part of the cooking
dish or parts of the oven, as this will affect the
accuracy of the results.

,

Close the oven door.

5.

Press the (=) to decrease or (+) to increase to the
desired internal temperature to be met.

English 22

.

Select the desired cooking mode and oven
temperature using the knobs on the control panel.

• The probe function is only available for Bake,
Convection Bake, and Roast modes.

• Probe is not available when Cook Timer has been
set.

• The range for the probe temperature is between

120°F (49°C) and 200°F (93°C).

• The oven display indicates the current temperature
of the meat as it cooks.

.

When the actual probe temperature reaches the
desired set temperature, the cooking mode will be
finished and the "end of cook timer" will beep to

indicate that the cooking process has concluded.

Minimum internal Cooking Temperatures
The minimum internal temperatures that foods must
reach to be considered safe to eat, as determined by the

U: S Department of Agriculture Food Safety and

inspection Service, are as folloWS:

Fresh ground beef, veal, lamb, pork 1160°F (72°C)
Beef, veal, lamb roasts, steaks, chops

Medium rare 145°F (63°C)
Medium 160°F (71°C)

Well done 170°F (77°C)

Fresh pork roasts, steaks, chops

Medium 160°F (72°C)

Well done 170°F (77°C)

Ham

Cook before eating 160°F (72°C)

Fully cooked, to reheat 140°F (60°C)

Poultry

Ground chicken, turkey 165°F (74°C)
Whole chicken, turkey 180°F (82°C)

Breasts, roasts 170°F (77°C)
Thighs and wings 180°F (82°C)
Stuffing (cooked alone or in bird) 165°F (74°C)

Egg dishes, casseroles 160°F (72°C)

Probe Care and Use

• To avoid damaging your probe, do not pull on the cable
when trying to remove it from a dish.

• Do not use tongs or other instruments to pry on the
probe when removing it or to 'hammer' the probe into a

food dish.

• Do not wash probe in the dishwasher; use warm,
soapy water instead to clean it.

• To prevent possible burns, wait until the oven has
cooled before trying to remove the probe from the

outlet.

• Do not store probe inside the oven.

Fine Tuning the Oven

The Offset feature allows the cook to further fine-tune their
cooking parameters to their own personal optimal settings

by allowing them to adjust the temperature offset of the
oven by +/-25°F (14°C) in increments of 5°F. For example,
if the cook judges the oven temperature as too hot and
wants to lower it by 5°F, press the "-" button. To increase
the temperature by 5°F, press the "+". This feature is useful
if you find that food is consistently either too brown or too
light for your tastes.

• The oven must be turned off in order to set an offset
value.

• The Offset feature is available for all modes except
Self-Clean.

Ii

By default, the temperature is set at 0°.

Ii

The unit will continue to run the inputted offset value
indefinitely until the user manually chooses to render it
otherwise or until the unit loses power, in which case

Offset will need to be reset.

Using the Sabbath Mode

Sabbath Mode is for faiths with "No Work" requirements on
the Sabbath. The cook can prepare a meal prior to a
holiday and then leave it in the always-warm oven until it is
ready to be eaten.

• The oven lamp is disabled in Sabbath mode to prevent
any action from occurring at any time the door is
opened.

• The gas burners and griddle on the cooktop are still
fully functional during Sabbath Mode.

• Sabbath Mode is only available when the range is not
already in another active cooking mode or Self-Clean.

• After a power outage the unit will return to a disabled
state. All elements and lights will be deactivated until
the knobs are turned to the OFF position and the unit is
reset. Opening the door will have no effect.

• Temperature may not be adjusted for the duration of
the Sabbath mode.

To

set Sabbath Mode:

1.

Place prepared food in oven.

2.

Using the "+" or "-" buttons, select SABBATH.

3.

Use the "+" or "-" buttons to select one of three
duration times: 26 hours, 50 hours, or 74 hours. Press
ENTER.

.

The display will prompt the user to set BAKE and
TEMP.

5.

When the timer reaches "0:00", the cooking mode will
be finished and the display will beep. The oven will
automatically turn off when the specified cooking time
is complete.

English 23

Oven Functions

Tips for Bake

Preheating the Oven
Most cooking times in recipes are designed for a preheated

oven and require that the oven already be at a certain
temperature before cooking starts. Refer to your recipe for

preheating recommendations. Preheating time depends on
the temperature setting and the number of racks in the

oven (refer also to "To Set the Ovens" on page 25).

Getting the Best Results

• Minimize opening the door:

• Use the built-in timer.

• Use the interior oven light.

• Use the rack position recommended by the recipe.

• Use the bakeware recommended in the recipe.

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

• The type of pan used affects the browning:

• For tender, golden brown crusts, use light

non-stick/anodized or shiny metal pans.

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

anodized or dark, dull metal pans or glass
bakeware. These may require lowering the bake
temperature 25°F (14°C).

Bakeware Type

• Metal bakeware (with or without a non-stick finish),
heat-proof glass, glass-ceramic, pottery, or other

utensils are suitable for the oven.

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

• The 36" and 48" (914 mm and 1219 mm) ovens will
hold a full-sized commercial baking sheet (18" x 26")
(457 mm x 660 mm).

Bake Rack Positions

• Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest (Figure 29).

Placement

• Allow at least 1" (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each

pan.

• Stagger bakeware so that one is not directly above
another. Allow 1½" (38 mm) above and below each

pan.

Figure 30: Pan Placement

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

• Casserole dishes may also be baked using these rack
levels #2 and #5. The Convection Bake mode may also

be used.

Three Rack Baking

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

Figure 29: Large Gas Main Oven with Rack Positions

English 24

Secondary Oven (48" Models)

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

NOTE:
Rack positions are general recommendations for baking;

however, if a recipe calls for a different rack position than
those given, then the recipe or package directions should

be followed.

Setting Bake, Convection Bake and Roast

Secondary Oven Main Oven
Selector Selector

:::::: :::: :: : :::: :::: :::: :::::::: : ::::::: :: :::: :::: :: ::::: :: :::::: :::::: :::: ::: :::: :::::: :::: :::: ::::::: :: : ::::::: :::::: :::::: :::: :::: :: ::::

:::::::::::::::::::::::::: ::::::::::::::::::::::::::

Figure 31: 48" Model Control Panel

To Set the Ovens

1. Place rack in desired rack position and shut the door.

2. Set Mode Selector Ring (Figure 32) to Bake or
Convection Bake, or Roast.

Mode Selector

Tem peratu re
Selector Knob

Figure 32: Mode Selector Ring & Temperature Knob

3. Set Temperature Selector Knob to desired temperature
setting.

• If using Convection Bake, set the Temperature

Selector Knob 25°F (14°C) below the temperature
suggested in the recipe. No variation in
temperature setting is necessary if roasting meats
or poultry.

4. After both knobs have been turned to the desired
setting, the readout will display "PREHEATING [I ...]"

with the selected cooking mode (for example, "BAKE")
and the desired temperature ("350°F").

5. The temperature gauge will start to move toward the
temperature setting. The temperature gauge reflects
the temperature setting.

• The needle of the temperature gauge will move to

the new selected temperature setting if the
temperature setting is increased or decreased.

• The gauge is for reference only.

• As the oven cools down, the temperature gauge

will reduce, to reflect the cooling oven temperature.

6. After oven has preheated, place food inside.

Automatic operation of the cooling blowers:
The cooling blowers activate after the oven reaches 300°F

(149°C). When the oven is turned off, the blowers remain
on until the oven temperature cools below 250°F (121°C).

DO NOT continue to use the ovens if the cooling blower
fails to activate while baking. Call a qualified service
agency to repair the range.

Roast

Roast has more top heat than traditional Bake. This
additional top heat is for conventional open roasting when
drippings are desired or for covered-dish roasting.

Roast Mode Tips

• Roast mode is excellent for less tender meats or
poultry when meat is braised and a covered dish is

used.

• Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.

• Roasting bags are suitable to use in this mode.

• When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.

English 25