Thermador PRL486EDPG-01, PRG486EDPG/01, PRG366EPG/01 Owner’s Manual

CARE AND USE MANUAL

For Thermador Professional ®PRO-GRAND TM Gas Ranges

MANUEL D'UTILISATION ET D'ENTRETIEN

Pour les tables de cuisson &gaz Thermador Professional ®PRO-GRAND TM

Models / Modeles:

PG30 PG36 PG48

Thermador _AnA_o_,c°.

ThisThermador Appliance ismadeby

BSH Home AppliancesCorporation

5551 McFadden Ave.

HuntingtonBeach,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.

• Ifyou cannot reach your gas supplier, call the fire department.

-- Installation and service must be performed by a qualified installer, service agency orthe gas suppler.

AVERTISSEMENT

L'information fournie dans le present manuel doit 6tre rigoureusement suivie,

sous risque d'incendie ou d'explosion susceptible d'entrafner des dommages,

des blessures ou la mort.

-- N'entreposez pas et n'utilisez pas d'essence ou autres produits inflammables & proximite de la cuisini_re ou de tout

autre appareil;

-- SI VOUS DETECTEZ UNE ODEUR

DE GAZ

• N'allumez aucun appareil.

• Ne touchez pas aux interrupteurs electriques.

• N'utilisez pas les telephones du b&timent.

• Appelez immediatement votre compagnie de gaz de chez un voisin. Suivez les

instructions de la compagnie.

• Si vous n'arrivez pas & contacter votre compagnie de gaz, appelez les pompiers.

L'installation et les reparations doivent 6tre

realisees par un installateur qualifie, un centre de reparation agree ou la compagnie de gaz.

INTRODUCTION

Contents

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

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

Care and Use Manual Conventions ............ 2

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

About the Griddle .............................................. 20

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

Section 5: Using the Oven

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

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

Convection Bake .............................................. 23

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

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

Baking Recommendations ............................... 26

Broil .................................................................. 27

Setting Broil and Convection Broil .................... 28

Broiling and Roasting Recommendations ....... 29

Section 6: Care and Maintenance

Self-Cleaning the Oven ............................ 30 - 31

Range Cleaning Recommendations ........ 32 - 37

Section 7: Before Calling For Service

Do-It-Yourself Maintenance .............................. 38

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

Data Rating Plate ............................................. 39

Warranty ..................................................... 40-41

INTRODUCTION

The Thermador Professional ® Ranges are free- standing units available in a number of configurations. All models feature a gas cooking surface with a

professional size, g__ convection, self-cleaning oven

with broil capability.

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 on Page 39.

CAUTION:

When connecting the unitto 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, insure that it is

equipped with a proper backguard. Refer to the Installation Instructions accompanying this appliance for more information.

This manual contains important Care and Use information for all Thermador Professional ® Ranges. When using this manual, it is critical that you know

the model number of your range, as some information

will be unique to each range. The model number may be found on the rating plate located on the range as identified on Page 39 of this manual. The charts on

the following pages summarize the various range

models and identify the features of each range.

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Safety Precautions

GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

PLEASE READ CAREFULLY

30" Gas Model:

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

36" Gas Models:

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

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

48" Gas Models:

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

48" models with electric griddle - 20 Amp circuit required.

CAUTION

FOR PERSONAL SAFETY,

THIS APPLIANCE MUST BE

CONNECTED TO A PROPERLY GROUNDED

AND POLARIZED ELECTRICAL

POWER SUPPLY.

See Installation Instructions for electrical requirements and I 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.

Accessible parts may

become hot when the grill is in use. Young children must be kept away.

CAUTION

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 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

orthe Can -B149 Installation Codes for Gas Burning Appliances and

C22.1 Canadian Electrical Code Part 1.

SAVE THESE INSTRUCTIONS

SECTION ONE: GENERAL SAFETY INSTRUCTIONS

Safety Practices to Avoid

Personal Injury

When properlycared 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 pre-

cautions must be followed, including the following:

Read this Care and Use Manual carefully before using your new

range to reduce the risk of fire, electrical shock, or injury to

persons. Insure proper installation and

servicing. Follow the installation instructions provided with this

product. Have the range installed and electrically grounded by a

qualified technician. Have the installer show you where

the gas supply shut-off valve is located so that you know how and

where to turn off the gas to the range.

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. Theyshould

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.

CAUTION: Donot 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 ofthe 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 extin-

guisher.

When children become old enough to operate the appliance, it is the

legal responsibility of the parents or legal guardians to ensure that

they are instructed in safe

practices by qualified persons. Never let clothing, potholders,

or other flammable materials come in contact with or too

close to any infrared burner,

top burner or burner grate until

it has cooled. Fabric may ignite

and result in personal injury.

Use only dry potholders: moist or damp potholders on hot surfaces

may cause burns from steam. Do not use atowel or other bulky cloth

in place of potholders. Do not let potholders touch hot infrared burners, 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 afoil liner could result in a shock

or fire hazard, orthe 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 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 and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.

WARNING

TO REDUCETHE RISK

DEVICE. VERIFY THAT THE

ANTI-TIP DEVICE IS EN-

GAGED PER INSTALLATION INSTRUCTIONS. (NOTE:

ANTI-TIP DEVICE IS

REQUIRED ON ALL 30" AND

36" RANGES)

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

)arts.

WARNING

NEVER usethisapplianceasa space heater to heat or warm the room. Doing so may

result in carbon monoxide poisoning and overheating

of the oven.

When using the cooktop: DO NOT TOUCH THE BURNER

GRATES OR THE IMMEDIATE

SUR- ROUNDING 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, ifthe

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 cooking on the range burners. This type

of utensil may break with sudden temperature changes. Use only on low or medium heat settings according to the utensil

manufacturer's directions.

Do not heat unopened food containers; a buildup of pressure

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

control so that the flame heats only the bottom of the pan and

does not extend beyond the bottom of the pan.

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, orthe 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 flare-ups.

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 35.

WARNING

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

burner and burner ports. After cleaning, check for proper

operation.

Clean the range with caution.

Avoid steam burns; do not use a

wet sponge or cloth to clean the

range while it is hot. Some cleaners

produce noxious fumes if applied

to a hot surface. Follow directions

provided by the cleaner man-

ufactu re r.

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 INFRARED

BURNERS, THE INTERIOR

SURFACES OF THE OVEN OR

THE EXTERIOR AREA IM-

MEDIATELY 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 infrared

burner.

Use carewhen 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 self- cleaning the oven. 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 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 self- clean. If the fan does not operate,

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

Clean the ventilator hood and filters above the range frequently so

grease from cooking vapors does not accumulate on them.

• In case of fire or when inten- tionally "flaming" liquor or

other spirits on the range's cooktop, follow hood man-

ufacturer's instructions.

California Proposition 65

Warning: The California Safe

Drinking 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 small

amounts of Carbon Monoxide.

The fiberglass insulation in self-

clean ovens gives off very small

amounts of formaldehyde during

the first several cleaning cycles.

California lists formaldehyde as a

potential cause of cancer. Carbon

Monoxide is a potential cause of

reproductive toxicity.

Exposu re 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.

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

DESCRIPTION

Oven Racks Large Oven Oven Racks 12-inch Oven

Two-Piece Broil Pan Star Burner Caps

Burner Grates

Control Knobs CoatedTitanium-SurfaceGrill

CoatedTitanium-SurfaceGriddle

Product Registration Card Backguard

Installation Instructions

30" 36" w/ 36" w/

4-Burner Griddle Grill

4 2

4 2 6

1 1

4 2 6

36"

6-Burner

6 3 7

48" w/

Grill and

Griddle

4 2 8

1 1 1

48" w/

Griddle

3 2

1 1

48" w/

Grill

3 2

Use and Care Manual

*Backguard must be ordered and shipped separately. It is not included with the range shipment. :l:The aluminum broil pan is for the Secondary Oven; the porcelain broil pan is for the Main Oven.

SECTIONTWO:BEFOREYOUBEGIN

Before Using Your Range for the First Time

Remove all packaging materials and temporary labels from oven

and cooktop.

Check that you have the items listed on Page 6.

Record the Model and Serial number on Page 39. 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.

Optional Accessories. Grill Cover, Grill Plate, Chopping Board, Griddle Cover, Wok Support Ring and other accessories are available from your Thermador Dealer.

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

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

used position. Place rack(s) in the proper posi-

tion before turning on the oven.

Insert the racks as follows:

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 infrared burner in the gas oven.

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

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

the rack and the rack guides.

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

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

Ensure that the burner caps are correctly seated on the burner bases of the range's cooktop. Turn on each burner to check for proper flame color. See Page 12 for details.

BEFORE BAKING OR BROILING, the oven and broiler should be turned on to burn off the manufac-

turing 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 37 in Section 6: Care and Maintenance before cleaning the oven racks.

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. Oven Light and Selector Switches, Main and Secondary 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.

Main Gas Oven Interior

15. Oven Interior Lights (2)

16. Broil Burners (2)

17. Oven Thermostat

18. Rack Guides

19. Oven Rack

(3 included, not shown)

20. Bake Burner (hidden)

21. Convection Fan Cover

SECTION THREE: DESCRIPTION

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.

Gas Oven Interior,

Please see Page 7.

SECTION THREE: DESCRIPTION

Model and Parts Identification

Key for 30" Model

1. 9" Low Back (Island Trim - shown- and Pot and Pan

Shelf ordered separately)

2. Burner Grates & Burners

3. Control Knobs, ExtraLow ® Burners (2)

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)

_, WARNING:

To provide proper ventila-

tion, do NOT remove range feet.

Gas Oven Interior, Please see Page 7.

SECTION FOUR: USING THE COOKTOP

Using the Cooktop

SEALED BURNERS CONTROLKNOBS

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

Sealed Star _

Brass Burner Base

The cooktop features four or six gas surface burners; each rated at 15,000 BTU/HR (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.

Kno

Standard Burner

Control Knob

The two words above each control knob identifies the burner position.

For example, LEFT FRONT, RIGHT FRONT, etc.

Bezel

BTU Output for Standard Burners

• HI is equivalentto15,000 BTU/ HR (13,000 BTU/HR using Propane).

• LO is equivalent to 2,100 BTU/ HR.

BTU Output for ExtraLow® Burners

• HI is equivalent to15,000 BTU / HR (13,000 BTU/HR using Propane).

• LO is equivalent to3,000 BTUi HR.

• XLO is equivalent to370 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

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.

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 15 and 16, 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

ce nte r.

• It is normal to stir food occasionally while simmering.

This is especially important when simmering for several

hours, such asfor 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.

Brass Burner--..._

Base

Burne_...J-

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 42, "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

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. Do not touch the burners when the igniters are active.

IMPORTAN_

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

There is a slight sound

associated with gas

combustion and ignition. This is

a normal condition.

On cooktops using propane

gas (LP), a slight "pop" sound may be heard at the burner ports a few seconds after the

burner has been turned off.

POWER FAILURE

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

to light each one individually.

• If the cooktop is being used

when the power failure occurs, turn all knobs to the OFF

position.

• The standard burners can be 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 adjusting the flame to the desired height.

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

sure to turn them off.

If either ExtraLow burner is on

when a power failure occurs, they cannot be turned back on

until both knobs are first turned off.

FLAME HEIGHT

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

food being cooked; and 3)

amount of liquid in the pan.

• Never extend the flame beyond

the base of the pan.

• Use a low or medium flame for pan materials that conduct the

heat slowly, such as porcelain

coated steel or glass-ceramic.

FLAME DESCRIPTION

Blue

econdary

Cone

-- Light Blue

/'/

Primary

Cone

• 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 Position. Only the standard burners can be lit

manually.

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 indicates the burning of airborne impurities in the gas and will disappear with use.

• With propane (LP) gas, slight

yellow tips on the primary cone

are normal.

The flame should burn completely around the burner

cap. If it doesn't, check that the cap is positioned correctly on the base and that the ports are

not blocked.

The flame should be stable with

no excessive noise or fluttering.

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, correctly sized base diameter, a heavy,

flat base, and a proper fitting lid. For best cooking

results, the flame should be contained under the bottom of the pan.

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

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

4',

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.

(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 5-1/2 '' (140 mm) base size is generally the smallest recommended.

14"4"4"!

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.

_ " ° *r

II O t 6 _

B • 4 _"

14"'1"'1"1

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:

• Aflat 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 porcelain-

coated cast iron wok support ring must be purchased separately.

• Canners and Stock Pots- Select one with a base diameter that extends no more than 2 inches

(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 inch base (279 to 305 mm) and

a 9 to 11 inch depth (229 to 279 mm).

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 a 6-1/2" to 12 inch depth (165 - 305 mm).

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

COOKING RECOMENDATIONS

SUGGESTIONS FOR USING THE RECOM- MENDATIONS

Use the chart on Pages 17 and 18 as a guide. The settings you use will vary depending on the pans selected and the starting temperature of the food.

On the chart, the "Finish Setting" has been separated for the standard and ExtraLow burners. There may

or may not be a change between the two burner settings.

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.

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 according to package

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 - cover, bring Use XLO XLO- cook 3 to 4

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

PanFrying:LambChops, HI - preheat skillet MED HI to HI - To hold, covered ThinSteaks,Hamburgers, brown meat Tohold,uncovered Link Sausage

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

Standard Burners ExtraLow® Burners

directions

XLO - to hold*

hard cooked

maintain temperature

SECTION FOUR: USING THE COOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

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 SameasforStandardBurners

Macaroni, Noodles, boil, add pasta maintain a rolling boil Spaghetti

POPCORN (use a heavy, HI - cover, heat until MED HI to HI - Same as for Standard Burners

flat bottom pan) kernels start to pop finish popping

PRESSURE COOKER Med. HI to HI - build MED LO to MED - Same as for Standard Burners

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

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).

Standard Burners ExtraLow _ Burners

maintain pressure

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*

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

Fresh water and vegetables cook 10 to 30 minutes,

to a boil or until tender

Frozen HI - cover, bring MED LO to MED - Same as for Standard Burners

water and vegetables cook according to to a boil package directions

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

maintain frying temperature

In Pouch HI - cover, bring LO to MED LO - Same as for Standard Burners

water and vegetables cook according to to a boil package directions

Saute HI - heat oil or melt MED LO to MED - Same as for Standard Burners

butter, add vegetables cook to desired

doneness

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

vegetables finish cooking

* We recommend that these foods be stirred occasionally.

SECTION FOUR: USING THE COOKTOP

Using the Grill

A VENTILATING HOOD of adequate cubic-feet-per-minute capacity vented to the outside of the house is recommended for installation ABOVE THE RANGE AND GRILL. For most kitchens with a wall

mounted hood, a certified hood is recommended. The hood must be installed according to installation instructions furnished with the hood and local building code requirements. Refer to ventilation require-

ments in the Installation Instructions for additional information.

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 by the intense heat from 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 ProfessionaP grill isequipped with an 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 (same rating using Propane).

NOTE: When used with pro- pane gas, a slight pop or flash mayoccur atthe 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.

AUTOMATIC REIGNITION The electronic igniter auto-

matically 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 yellowtipped 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, checkto 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 counter- clockwise to the LITE position.

After the flame is completely aroundthe 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. The

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.

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. Afork 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 de- signed 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 orsalt after grilling.

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

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

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.

SE'I-I'ING

Medium - High Medium - High

High

Medium

High High High High High

Medium Low- Medium Low- Medium

TIME (minutes)

7toll 17to23 17 to 20

6to8 13to18 15to20 17 to 20 13to16 10to15

7to12

6to8

6to 10

SECTION FOUR: USING THE COOKTOP

About the 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 electric griddle element is rated 120 volts AC, 1,600 watts.

CAUTION:

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.

To remove tray, slide

back and lift.

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

cool before cleaning.

CONTROL KNOB

GRIDDLE

Control Knob

• The griddle is electronically controlled with

temperatures marked on the knob from 150°F to

500°F.

• There are no fixed settings on the knob.

• Press and turn the knob counter-clockwise to the

temperature setting.

PREPARING THE GRIDDLE The griddle must be tilted slightly forward for optimum

performance. See Installation Manual for procedure to check and adjust griddle for proper tilt of griddle plate. During installation, the installer is responsible for leveling the product. The griddle plate should be washed with warm soapy water then rinsed with clear water prior to use. The griddle may be used without

Griddle Grease Tray

GRIDDLE GREASE TRAY

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

• Clean the tray after every use. When removing

the tray, use care when tipping it so that the

contents do not spill.

Cooking on the Griddle

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

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

3. Preheat 10to 12 minutes.

4. Add butter, margarine, oil orshortening if desired.

GRIDDLE COOKING RECOMMENDATIONS

FOOD SETTING

Eggs 300°Fto 325°F (150°C to 160°C) Bacon, BreakfastSausage 350°Fto375°F(177°C to 190°C)

ToastedSandwiches 325°Fto 350°F (160°C to 177°C) Boneless Chicken Breasts 350°Fto375°F(177°C to 190°C) Boneless Pork Chops, 1"thick 375°Fto400°F(190°Cto205°C) Steaks, 1" thick 375°Fto400°F (190°C to 205°C) Ground Beef Patties(6 oz) 375°Fto400°F(190°C to205°C)

Hot Dogs 325°Fto350°F (160°C to 177°C) Ham Slices. 1/2" thick 350°Fto375°F(177°C to 190°C)

Pancakes, French Toast 350°F to375°F (177°C to 190°C) Potatoes, Hash Browns 375°Fto400°F (190°Cto205°C)

SECTION FIVE: USING THE COOKTOP

Bake

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 num-

ber of racks in the oven. GETTING THE BEST RESULTS

• Minimize openingthe door:

• Use a minute timer.

• Use the interior oven lights.

• Choose the right size utensil; use the utensil recommended

in the recipe.

• Storethe broiler pans outside

the ovens. An extra pan without food, affectsthe 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

RACK POSITIONS

Large Gas 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.

Three Rack Baking

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

• Metalbakeware(withorwithout a non-stick finish), heat-proof

glass, glass-ceramic, 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").

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 inches 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

backofthe 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.

Foodswill cookthoroughlywithout 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 pansthat 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 atthe same

time. The cookies will bake evenly

and be done all atthe 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 checkthem

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

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 num- ber of racks in the oven.

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. Specifythe 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 asthe control panel.

TEMPERATURE SETTING When using Convection Bake,

reduce the temperature recom- mended in the recipe by 25°F. The

temperature does not need to be reduced when cooking meats and

poultry. When roasting meats, check internal temperature prior to

time recommended by recipe to prevent over cooking.

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. Cookie sheets should not be staggered. The cookie sheet on rack #2 should be placed 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.

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. Baking time may be slightly longer.

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, stagger round cake pans but cookie sheets should not be staggered.

CAUTION

• WHEN USING THE OVEN IN ANY MODE Never use aluminum foil to cover the oven racks or to line

the oven. It can damage the oven and cause a fire hazard if

heat is trapped under it. See Page 4.

SECTION FIVE: USING THE COOKTOP

Setting Bake / Convection Bake

0 0 00o 0

®®® ® 0®0®

BAKE/CONVECTION BAKE

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

three racks.

OVEN CONTROL KNOBS (30" MODEL)

OFF

CONY • BROIl. BAKE • •

BAKE • _• CLEAN OFF

OVEN

_ H_EATtNG

_ CLEANING

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 3250 . 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 GAS 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 knob25 ° belowtemperature suggested in the recipe. No change intemperature ifroasting 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. The oven is preheated when the HEATING light cycles off the

first time.

• Thetemperatureindicatorwillreflectthetemperature

setting.

• The needle of the temperature indicator will move to

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

SECONDARY OVEN CONTROL KNOBS (48" MODELS)

ON OFF

OVEN LIGHT _) BAKE • • •

OFF

HEATING

BROIL

TO SET THE SECONDARY OVEN (48" MODELS)

1. Select BAKE using Selector switch.

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°F to 140°F more than 2

hours. Cooking raw foods below 275°F is not recommended.

Suggested Temperature Recommendations to Keep Food Hot

FOOD OVEN TEMPERATURE °F

Beef ........................................................................... 150°F

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) .................... 2000 - 225°F

Potatoes

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

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

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

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

Pork ................................................................ 175 ° - 200°F

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

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

FOOD SAFETY

HEATING O

°VE"O_

OVEN CONTROL KNOBS

SECONDARY GAS OVEN LARGE GAS MAIN OVEN

OFF ON

CONV • BROIL BAKE • - •

OVEN UGHT

OVEN LIGHT 0

OFF

BAKE • • • BROIL

BAKE •_--_0 CLEAN OFF

O OVEN

_ HEATING

_ CLEANING

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