Thermador PRL366EG, PRL486GDH, PRL486EDPG, PRL486EDG, PRL366GH User Manual

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CARE AND USE MANUAL

For Thermador Professional PRO-GRAND™ Gas Ranges

GUIDE D'UTILISATION ET D'ENTRETIEN

Pour cuisinière à gaz Professional Thermador

PRO-GRAND™ de

Models/ Modèles / Modelos: PRG30 PRG36 PRG48

PRL30 PRL36 PRL48

MANUAL DE USO Y CUIDADO

Para Estufas de Gas

Professional Thermador

PRO-GRAND™ de

Table of Contents

Questions?

1-800-735-4328

www.thermador.com

We look forward to hearing from you!

This Thermador Appliance is made by

BSH Home Appliances Corporation

5551 McFadden Ave.

Huntington Beach, CA 92649

About This Manual . . . . . . .1

How This Manual Is Organized . . . . . . . . . . 1

Introduction . . . . . . . . . . . . .1 Safety . . . . . . . . . . . . . . . . . .2

IMPORTANT SAFETY INSTRUCTIONS . . . 2 Safety Practices to Avoid Personal Injury . 3

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

Before Using Your Range for the First Time 7

Description . . . . . . . . . . . . . .9

Model and Parts Identification — 48” Range 9 Model and Parts Identification — 36” Range 10 Model and Parts Identification — 30” Range 11

Using The Cooktop . . . . . .12

Cookware Recommendations . . . . . . . . . 15 Specialty Cookware . . . . . . . . . . . . . . . . . . 16 Cooking Recommendations . . . . . . . . . . . 17 Surface Burner Cooking

Recommendations . . . . . . . . . . . . . . . . . . . 17 Using the Electric Griddle . . . . . . . . . . . . . 20 Griddle Cooking Recommendations . . . . 21

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

Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Convection . . . . . . . . . . . . . . . . . . . . . . . . . 23 Setting Bake/Convection Bake . . . . . . . . . 25 Other Uses of Bake . . . . . . . . . . . . . . . . . . 26 Baking Recommendations . . . . . . . . . . . . 27 Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Setting Broil for Gas Oven . . . . . . . . . . . . 28 Broiling and Roasting Recommendations 29

Care and Maintenance . . .30

Self-Cleaning the Oven . . . . . . . . . . . . . . . 30 Range Cleaning . . . . . . . . . . . . . . . . . . . . . 31 Cleaning Recommendations . . . . . . . . . . . 32 Do-It-Yourself Maintenance . . . . . . . . . . . 37

Before Calling For Service 38

Statement of Limited Product Warranty . 39

About This Manual

WARNING:

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

How This Manual Is Organized

This manual contains several sections:

•The “Safety” section describes important safety precautions. Please read this section before using your new appliance.

• “Using The Cooktop” and “Using the Oven” sections describe how to operate the appliance and how to ensure a long life for your appliance.

Introduction

— Do not store or use gasoline or other

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

— WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

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

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

— Installation and service must be performed

by a qualified installer, service agency or the gas supplier.

•The “Care and Maintenance” section describes how to clean and maintain your appliance.

•The “Before Calling For Service” section includes troubleshooting tips and your Warranty.

Before using your appliance, be sure to read this manual. Pay special attention to the Important Safety Instructions located at the beginning of the manual.

WARNING:

• All Ranges can tip.

• Injury to Persons could result.

• Install Anti-Tip Device packaged with range.

• See Installation Instructions.

TO REDUCE THE RISK OF TIPPING OF THE APPLIANCE, IT MUST BE SECURED BY A PROPERLY INST ALLED ANTITIP DEVICE. VERIFY THAT THE ANTI-TIP DEVICE IS ENGAGED PER INSTALLATION INSTRUCTIONS. (NOTE REQUIRED ON ALL 30" AND 36" RANGES; 48" RANGES DO NOT REQUIRE AN ANTITIP DEVICE).

: ANTI-TIP DEVICE IS

The Thermador Professional® Ranges are freestanding units available in a number of configurations. All models feature a gas cooking surface with a professional size, gas convection, self-cleaning oven with broil capability .

This manual contains important Care and Use information

for all Thermador Professional 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 38 of this manual. The charts on the following pages summarize the various range models and identify the features of each range.

Ranges. When using this

English 1

Safety

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

Gas and Electrical Requirements and Grounding Instructions

PLEASE READ CAREFULLY

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 38.

CAUTION:

When connecting the unit to propane gas, make certain the propane gas t ank is equipped with it s 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.

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 with electric griddle:

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

WARNING:

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

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.

CAUTION:

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

See Installation Instructions for electrica l requir ement s and grounding instructions.

English 2

CAUTION:

The Pot and Pan Shelf can get very hot! DO NOT place on top of the Pot and Pan Shelf:

• plastics or containers that can melt

• flammable items

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

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.

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

WARNING — ALL MODELS:

IN CASE OF AN ELECTRICAL FAILURE If for any reason a gas control knob is turned ON

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

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

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.

. During a power failure,

TESTED IN ACCORDANCE WITH:

• ANSI Z21.1 for Household Gas Appliances

• UL858 for Household Electric Ranges

• CAN/CSA-22.2 No. 61-08 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 Nation al Fuel Gas Code No. Z223.1 current issue and the National Electrical Code ANSI/NFPA No. 70 current issue or the Can - B149 Installation Codes for Gas Burning Appliances and C22.1 Canadian Electrical Code Part 1.

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

Safety Practices to Avoid Personal Injury

When properly cared for, your new Thermador

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

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

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

Have the installer show you where the electric circuit breaker and the gas supply shut-off valve are located so you know how and where to turn off the electricity and the gas to the range.

In the event a burner goes out and gas escape s , op en 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.

Range has been designed to be a safe,

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

Children should not be left alone or unattended in an area where appliances are in use. They should never be allowed to sit or stand on any part of the appliance. If children are allowed to use the appliance, they must be closely supervised.

WARNING:

Do not store items of interest to children above or at the back of the range. If children should climb onto the appliance to reach these items, they could be seriously injured.

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

Do not hang articles from any part of the appliance or place anything against the oven. Some fabrics are quite flammable and may catch on fire.

If the range is near a window , be certain the curtains do not blow over or near the range burners; they could catch on fire.

English 3

Safety Practices to Avoid Personal Injury

WARNING:

TO REDUCE THE RISK OF A GREASE FIRE:

a) 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.

b) Always turn hood ON when cooking at

high heat or when flambéing food (i.e. Crepes Suzette, Cherries Jubilee, Peppercorn Beef Flambé).

c) Clean ventilating fans frequently. Grease

should not be allowed to accumulate on fan or filter.

d) 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. Have an appropriate fire extinguisher available, nearby,

highly visible and easily accessible near the cooking appliance.

WARNING:

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

a) 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, EV ACUATE AND CALL THE FIRE DEPARTMENT.

b) NEVER PICK UP A FLAMING PAN —

You may be burned.

c) DO NOT USE WATER, including wet

dish cloths or towels — a violent steam explosion will result.

d) Use an extinguisher ONLY if:

1) You know you have a class ABC extinguisher and you already know how to operate it.

2) The fire is small and contained in the area where it started.

3) The fire department is being called.

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

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.

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 instruct ed 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 a towel 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 a foil liner could result in a shock or fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil is an excellent heat insulator and heat will be trapped beneath it. This will upset the cooking performance and can damage the finish of the oven or the range.

WARNING:

NEVER 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.

English 4

Safety Practices to Avoid Personal Injury

WARNING — 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.

Do not heat or warm unopened food containe rs. 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.

WARNING:

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

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

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.

WARNING:

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

When using the cooktop: DO NOT TOUCH THE BURNER GRATES OR THE IMMEDIATE SURROUNDING AREA. Areas adjacent to the burners may become hot enough to cause burns.

Never leave the range unattended when using high flame settings. Boil overs cause smoking and greasy spillovers that may ignite. If the burner flames and igniter are smothered with spillage, unburned gas will escape into the room. See page 1 regarding gas leaks.

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 use flammable cleaners to clean the range. 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.

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

DO NOT use pots or pans on the grill plate accessory. Do not use the grill plate accessory for cooking excessively

fatty meats or products which promote flare-ups. Remove the optional cutting board accessory, which is

stored on top of the griddle plate, before operating the griddle or any adjacent burners.

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

English 5

Safety Practices to Avoid Personal Injury

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 Recommendations” on page 32.

WARNING:

After a spill or boil over, turn off the burner and clean around the burner and burner ports. After cleaning, check for proper operation.

Clean the range with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the range while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the cleaner manufacturer.

Be sure all cooktop controls are turned off and the cooktop is cool before using any type of aerosol cleaner on or around the cooktop. The chemical that produces the spraying action could, in the presence of heat, ignite or cause metal parts to corrode.

When using the oven: DO NOT TOUCH THE INFRARED BURNERS, THE INTERIOR SURFACES OF THE OVEN OR THE EXTERIOR AREA IMMEDIATELY SURROUNDING THE DOOR. Interior oven surfaces become hot enough to cause burns. The heat deflector, which deflects heat away from the cooktop and the trim on the top and sides of the oven door, will also be hot when the oven is in use.

Place oven racks in desired position while oven is cool. If a rack must be moved while the oven is hot, do not let the potholders contact the infrared burner.

Protect the self-cleaning feature. Clean only those parts indicated in this booklet. Do not use commercial oven cleaners or oven liner protective coatings of any kind in or around the self-cleaning oven.

DO NOT obstruct the flow of combustion or ventilation air. For safety reasons and to avoid 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 425°F — see “Automatic operation of the cooling blower: ” on page 26) or Self-Clean modes. 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.

Use care when opening the oven door; let hot air or steam escape before removing or replacing foods.

Before self-cleaning the oven, remove the broiler pan, oven racks and any other utensils, and excess spillage.

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.

English 6

WARNING:

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

Safety Practices to Avoid Personal Injury

IMPORTANT SAFETY NOTICE:

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a lis t 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.

Before You Begin

Before Using Your Range for the First Time

Check that you have these items:

Table 1: Range Accessories and Parts

DESCRIPTION

Oven Racks, Main Oven** 3 3 3 3

Oven Racks, Secondary Oven** 2

Two-Piece Broil Pan* 1 1 1 2

Star Burner Caps 4 4 6 6

Center Grate 1 Burner Grates 2 2 3 3 Control Knobs 6 7 8 11

Coated Aluminum Griddle 1 1

Product Registration Card 1 1 1 1

Backguard 1 *** *** ***

Installation Instructions 1 1 1 1

Use and Care Manual 1 1 1 1

30"

4-Burner

36" 4-Burner

with Griddle

36"

6-Burner

48" 6-Burner

with Griddle

*All models have one porcelain two-piece broiler pan for the oven. The 48” models also have a small two-piece

broiler pan for the secondary oven. **Models with black porcelain spill trays have gliding oven racks. ***Backguard must be ordered and shipped separately. It is not included with the range.

English 7

Remove all packaging materials and temporary labels

Always remove

before Self Clean

from oven and cooktop.

1. Check that you have the items listed on page 7.

2. Record the Model and Serial number on page 38. See "Data Rating Label." These may be used for any future contacts with Customer Service. Enter this information on the Product Registration Card included with this product then mail it to the indicated address.

3. Optional Accessories: Gliding Oven Racks (all sizes), Grill Plate, Chopping Board, Griddle Cover, Wok Support Ring, and other accessories are available from your Thermador Dealer.

WARNING:

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

4. Position the racks correctly in the oven. The correct rack position depends on the recipe and the cooking mode. The rack positions are numbered from the bottom of the oven, like an elevator. Rack position 3 is the most frequently used position. Place rack(s) in the proper position before turning on the oven.

Insert the racks as follows: a) Hold the rack with the back rail in the up position

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

b) Tip the front of the rack up slightly as it slides into

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

5. Gliding oven Racks (on some models): The Thermador gliding oven rack can be pulled out and pushed back into the oven with minimal effort — even while supporting a large turkey or roast.

Gliding oven racks are standard in ranges with black porcelain spill trays. Positioning these racks is the same as described previously in “Position the racks correctly in the oven.” These premium oven racks are also available from your Thermador Dealer as optional accessories.

Placing Rack In Oven:

To insert a rack in the oven, hold the rack with the back rail up toward the back. Place the safety hooks under the front of the rail guides. Push the rack into the oven, lifting the rack stops over the front of the rail guides. Slide the rack into position.

When placing food on a rack, pull the rack out to the stop position. The racks are designed to lock and not tilt while in fully-extended position.

Removing Rack from Oven:

To remove or reposition a r ack in the oven, pull the rack toward the front of the oven. Lift up the front of the rack over the safety stops and pull the rack from the oven.

IMPORTANT:

Always remove the gliding 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.

English 8

5 4 3

Figure 1: Large Oven Rack Positions

Figure 2: Gliding Oven Rack

Figure 3: Side View of Rack on Rack Guide

IMPORTANT:

When placing the gliding rack in the oven, ma ke sure the front supports on the rack guides re st in the lar ge slots at the front corners of the rack, as shown. This is necessary to keep the rack in the correct position while fully inserted into the oven.

6. 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

“Flame Description” on page 15 for details.

CAUTION:

Aluminum foil should never be used to cover the oven racks or to line the oven. Do not remove the infrared burner from the gas oven.

Note:

It is normal for the cooling process to push heated air out into the room when the oven is on.

BEFORE BAKING OR BROILING, the oven and broiler should be turned on to burn off the manufacturing oils. T urn 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 “Oven Racks” on page 36 before cleaning the oven racks.

Description

Model and Parts Identification — 48” Range

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. Electric Griddle

4. Control Knobs, ExtraLow

5. Control Knobs, Standard Burners (4)

6. Control Knob, Griddle

7. Oven Controls, T emperature Indicator

8. Oven Light and Selector Switches, Main and Secondary Ovens

9. Oven Door

10. Viewing Window

11. Secondary Oven (2 racks included)

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

13. Range Feet (4)

Burners (2)

Figure 4: 48” Model

English 9

WARNING:

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

Main Gas Oven Interior

14. Oven Interior Lights (2)

15. Broil Burners (2)

16. Oven Temperature Sensor

17. Rack Guides

18. Oven Rack (3 included)

19. Bake Burner (hidden)

20. Convection Fan Cover

21. Ignitors (2)

Model and Parts Identification — 36” Range

Key for 36" Models

1. 22" Pot and Pan Shelf, 12" Low Back or 3-3/4" Island Trim — shown (Backguard ordered separately)

2. Burner Grates & Burners

3. Electric Griddle

4. Control Knob, Griddle

5. Control Knobs, ExtraLow

6. Control Knobs, Standard Burners (2)

7. Oven Controls, T emperature Indicator

8. Oven Light and Selector Switches

9. Oven Door

10. Viewing Window

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

12. Range Feet (4)

Burners (2)

Figure 5: Gas Oven Interior

English 10

Figure 6: 36” Model

WARNING:

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

Model and Parts Identification — 30” Range

Key for 30" Model

1. 22” Pot and Pan Shelf and Island Trim — shown, are ordered separately. A 9” Low Back comes standard with the 30” range.

2. Burner Grates & Burners

3. Control Knobs, ExtraLow

4. Control Knobs, Standard Burners (2)3

5. Oven Controls, T emperature Indicator

6. Oven Light and Selector Switches

7. Oven Door

8. Viewing Window

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

10. Range Feet (4)

Burners (2)

Figure 7: 30” Range

WARNING:

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

English 11

Using The Cooktop

Bezel

Knob

Setting Indicator

Sealed Burners

Figure 9: Standard Burner Control Knob

The symbol above each burner control knob identifies the burner position on the cooktop. The griddle control knob, on models with an electric griddle, is identified by the word “GRIDDLE” above the knob.

Figure 8: Star

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 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

Each burner has its own control knob.

feature, the remaining burners are Standard.

Brass Burner Base

Control Knobs

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

LEFT REAR LEFT FRONT

Burner: Burner:

CENTER REAR CENTER FRONT

Burner: Burner:

RIGHT REAR RIGHT FRONT

Burner: Burner:

Figure 10: Control Panel Symbols

English 12

Operation of the Burners

Setting Indicator

ExtraLow

Range

• 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 light indicates burner activity for an adjacent set of two or three burner control knobs, depending upon the range’s configuration. The light turns on if any of the adjacent control knobs are rotated to an active mode, and the light is off only when all of the associated burner control knobs are in the OFF position.

BTU Output for Standard Burners

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

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

BTU Output for ExtraLow

• HI is equivalent to 15,000 BTU / HR (13,000 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.

ExtraLow

The controls for the two left burners, front and rear, have flame settings even lower than the standard SIM settings.

Burners

Figure 11: ExtraLow

Burners

Burner Control Knob

Figure 11 shows that the control knob has an additional range between the SIM and XLO settings. When the knob is set within this range, the flame cycles off and on. By varying the length of time the flame is off and on, the heat is reduced even further to cook delicate foods. For example, these very low settings are suitable for simmering and poaching, melting chocolate and butter, holding cooked foods at temperatures without scorching or burning, etc.

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 setti ng, the flame will cycle ON for approximately 54 sec on ds 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 th e 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.

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Electronic Single Point Ignition

Igniter

Burner Cap

Brass Burner Base

Figure 12: Igniter

Automatic Re-Ignition

If any one or more burners blow out, the electronic igniter automatically activates to re-light the flame. Do not touch the burners when the igniters are active.

IMPORTANT:

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

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

• On cooktops using propane (LP) gas, a slight “pop” sound may be heard at the burner ports a few seconds after the burner has been turned off.

Power Failure

• In the event of a power failure, only the Standard burners can be manually lit. It is necessary to light each one individually.

• If the cooktop is being used when the power failure

occurs, turn all knobs to the OFF position.

• The Standard burners can be lit by holding a match at

the ports and turning the control knob to the HI position. Wait until the flame is burning all around the burner cap before adjusting the flame to the desired

level.

• The ExtraLow burners cannot 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 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.

Figure 13: 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 burner 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 “Before Calling For Service” on page 38.

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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 porcel ain coated steel or glass-ceramic.

Flame Description

Secondary Cone

Primary Cone

Light Blue

Dark Blue

Figure 14: 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 th e primary cone are normal.

• The flame should burn completely aroun d th e bu rn e r cap. If it doesn’t, check that the cap is positioned correctly on the base and that the ports are not blocked.

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

WARNING:

This product contains or, through ordinary use for its intended purpose, facilitates emission of chemicals or other substances known to the State of California to cause cancer and/or birth defects or other reproductive harm. To minimize exposure to these chemicals:

Cookware Recommendations

WARNING:

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

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

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

2” (51 mm)

Figure 15: 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.

1) The burners should be adjusted by a certified installer or agency to ensure proper combustion.

2) Ensure proper ventilation with an open window or use a ventilation fan or hood when cooking with Gas.

3) Always operate the unit according to the instructions in this manual.

Figure 16: 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.

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• 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 . Th is can damage your pan and the cooking surface.

• Professional quality pans with metal handles are recommended because plastic hand les ca n me lt 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 he avy, flat base, and a proper fitting lid.

Figure 18: Covered Pan

• 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.

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

Specialty Cookware

Figure 19: Flat-bottom Wok Pan

Figure 17: 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.

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Figure 20: 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 porcelain-coated cast iron wok support ri ng must be purchased separately.

• Canners and Stock Pots — Select one with a base diameter that extends no more than 2 inches (51mm) beyond the grate.

Standard Size Water Bath Canner

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

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

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

Cooking Recommendations

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 – 305mm).

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 burne rs. A flame needs the right amount of air for complete combustion.

• Use a cover on a canner when brin ging the con tent s to a boil.

Suggestions For Using the Recommendations

Use the chart on page 17 through page 19 as a guide. The settings you use will vary depending on the pans selected and the starting temperature of the food.

On the chart, the “Finish Setting” has been separated for the St andard and ExtraLow b urners. The re may or may not be a change between the two burner settings.

The ExtraLow setting can be either a cooking or a holding setting.

Raise or lower the flame setting gradually. Allow time for the pan and the food to adjust to the new setting.

Surface Burner Cooking Recommendations

Food Start Setting

BEVERAGES

Cocoa

BREADS

French Toast, Pancakes, Grilled Sandwiches

BUTTER

Melting

CEREALS

Cornmeal, Grits, Oatmeal

CHOCOLATE

Melting

* It is recommended that these foods are stirred occasionally.

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

MED – preheat skillet MED SIM to MED – cook Same as for Standard

HI – cover, br ing water to a

boil, add cereal

Finish Setting

Standard Burners

XLO - to hold Allow 5 to 10 minutes to

MED SIM to MED – finish

cooking according to package directions

Use XLO XLO – allow 10 to 15

Finish Setting

ExtraLow (XLO) Burners

Burners

melt XLO – to hold, cover*

minutes to melt XLO – to hold*

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Food Start Setting

Finish Setting

Standard Burners

Finish Setting

ExtraLow (XLO) Burners

DESSERTS

Candy Pudding and Pie Filling

Mix

Pudding MED SIM – bring milk to a

EGGS

Cooked in Shell

Fried, Scrambled MED – melt butter, add

Poached HI – bring water to the

MEAT, FISH, POULTRY

Bacon, Sausage Patties

Braising: Swiss Steak, Pot Roast, Stew Meat

Quick Frying: Breakfast Steaks

MED SIM to MED – cook following recipe

MED SIM cook according to package directions

boil

MED HI – cover eggs with

water, add lid, bring water to a boil

eggs

boiling point, add eggs

HI – until meat starts to sizzle

HI – melt fat, then brown on MED HI to HI, add liquid,

cover MED HI to HI – preheat

skillet

MED SIM to MED Same as for Standard

Burners

SIM MED SIM

SIM MED SIM – to cook

Use XLO XLO – cook 3 to 4 minutes

for soft cooked; or 15 to 20 minutes for hard cooked

SIM to MED SIM finish cooking

MED to MED HI – finish cooking

Use XLO Simmer until tender

MED HI to HI – fry quickly Same as for Standard

XLO – to hold for a short

period* Same as for Standard

Burners

Same as for Standard Burners

Burners

Frying: Chicken

Deep Frying: Shrimp HI – heat oil MED HI – to maintain

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

Poaching: Chicken, whole or pieces, Fish

Simmering: Stewed Chicken, Corned Beef, Tongue, etc.

PASTAS

Macaroni, Noodles, Spaghetti

POPCORN

(use a heavy, flat bottom pan)

* It is recommended that these foods are stirred occasionally.

HI – heat oil, then brown on MED

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

HI – Cover, bring liquids to

a boil HI – cover, bring liquid to a

boil

HI – bring water to a boil, add pasta

HI – cover, heat until kernels start to pop

SIM – cover, finish cooking Same as for Standard

temperature

Use XLO To finish cooking

MED HI to HI – to maintain a rolling boil

MED HI to HI – finish popping

Burners Same as for Standard

Burners

To hold, uncovered

Simmer slowly

Same as for Standard Burners

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Food Start Setting

Finish Setting

Standard Burners

Finish Setting

ExtraLow (XLO) Burners

PRESSURE COOKER

Meat

Vegetables HI – build up pressure MED SIM to MED – maintain

RICE HI – cover, br ing water and

SAUCES

Tomato Base

White, Cream, Bernaise,

Hollandaise XLO to SIM XLO XLO – to hold, lowest

SOUPS, STOCK HI – cover, bring liquid to a

VEGETABLES

Fresh

MED HI to HI – build up pressure

rice to a boil

MED HI to HI – cook meat/ vegetables, follow recipe

MED SIM – melt fat, follow recipe

boil HI – cover , bring water and

vegetables to a boil

MED SIM to MED – maintain pressure

pressure Reduce heat to SIM. Cover

and cook until water is absorbed.

SIM to MED SIM – finish cooking

MED SIM to MED – cook 10 minutes, or until tender

Same as for Standard Burners

Cook according to package directions

XLO – to hold, cover XLO – simmer uncovered

to thicken sauce.

XLO – to hold, cover*

setting Simmer XLO – to hold,

cover* XLO – to hold, cover

Frozen HI – cover, bring water and

vegetables to a boil

Deep Frying HI – heat oil MED to MED HI – maintain

In Pouch HI – cover, bring water to a

boil, add pouch

Saute HI – heat oil or melt butter,

add vegetables

Stir Fry HI – heat oil, add

vegetables

* It is recommended that these foods are stirred occasionally.

MED SIM to MED – cook according to package directions

frying temperature

SIM to MED SIM – cook according to package directions

MED SIM to MED – cook to desired doneness

MED HI to HI – finish cooking

Same as for Standard Burners

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Using the Electric Griddle

Griddle

Description

(available on some models) The built-in griddle is made of restaurant-quality aluminum

that has a non-sick coating. This produces a surface with even heat that is easy to clean.

A maple chopping block, stainless steel cover, and coatedaluminum grill plate are available as accessories and are purchased separately. The maple chopping block and stainless steel cover are sized to fit on top of the surface when the griddle is not being used. The coated-aluminum grill plate accessory is designed to replace the griddle plate. See the instructions that come with the grill plate accessory for more details.

The maple chopping block and stainless steel cover must be removed before turning the griddle on.

• The electric griddle element is rated 120 volts AC, 1,600 watts.

Control Knob

Figure 22: Control Knob

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

• There are no fixed settings on the knob

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

CAUTION:

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

WARNING:

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

Figure 21: Griddle Plate

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. The griddle plate is tilted slightly from the factory; however, 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 gridd le 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.

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

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Griddle Grease Tray

Griddle Cooking Recommendations

FOOD SETTING

Figure 23: Grease Tray

• 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.

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.

NOTICE:

Griddle/Grill performance may vary if there is an excessive amount of airflow in the vicinity of the appliance. The excessive airflow could be from an air-conditioning register or ceiling fan blowing at the cooktop. This could create longer than normal heat-up time, or it could cause the Griddle/Grill temperature to be higher or lower than the knob setting.

Eggs

Bacon, Breakfast

Sausage

Toasted Sandwiches

Boneless Chicken

Breasts

Boneless Pork Chops,

1” thick

Steaks, 1" thick

Ground Beef Patties,

6 ounces

Hot Dogs

Ham Slices, 1/2” thick

Pancakes, French T oast

Potatoes, Hash Browns

325°F to 350°F

(160°C to 180°C)

375°F to 400°F

(190°C to 200°C)

350°F to 375°F

(180°C to 190°C)

375°F to 400°F

(190°C to 200°C)

375°F to 400°F

(190°C to 200°C)

400°F to 425°F

(200°C to 220°C)

375°F to 400°F

(190°C to 200°C)

350°F to 375°F

(180°C to 190°C)

350°F to 375°F

(180°C to 190°C)

375°F to 400°F

(190°C to 200°C)

375°F to 400°F

(190°C to 200°C)

Note:

Having a properly installed ventilation hood is not considered a source of excessive airflow.

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Using the Oven

Bake

Tips for Bake

Preheating the Oven

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

Getting the Best Results

• Minimize opening the door:

• Use a minute timer.

• Use the interior oven lights.

• Choose the right size utensil; use the utensil 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 utensils.

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

anodized or dark, dull metal utensils or glass bakeware. These may require lowering the bake temperature 25°F.

Bakeware Type

• Metal bakeware (with or without a non-stick finish), heat-proof glass, glass-ceramic, pottery, or other utensils are suitable for the oven.

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

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

Bake Rack Positions

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

Figure 24: Large Gas Main Oven with Rack Positions

5 4 3

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 #4 may be used when baking on two levels. Foods such as cookies and biscuits work well using these two racks. Casserole dishes may also be baked using these two levels. The Convection Bake mode may also be used.

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Three Rack Baking

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

Secondary Oven (48" Models)

Convection Baking

• 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 #4. For best results, stagger baking p a ns front to rear with the pan on rack #2 toward the rear and the pan on rack #4 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 bakeware so that one is not directly above another. Allow 1-1/2 inches above and below each pan.

Convection

Cooking with Convection

There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will cook thoroughly without having to rotate pans.

Low, shallow bake ware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are covered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food.

Time can be saved by baking an entire batch of cookies at the same time. The cookies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small items such as cookies, check to see if they are done one to two minutes before the recipe time. For larger baked items such as cakes, check five to six minutes before the time indicated on the recipe.

Convection cooking of meat and poultry will result 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 ch ec k them so they will not be over baked. A meat thermometer or an instant read thermometer will provide more accurate results than the “minute per pound” me thod. The la rger the piece of meat or poultry , the more time you will save.

Converting Conventional Baking to Convection Baking

To convert most recipes for baked items (cookies, cakes, pies, etc.); reduce the oven temperature by 25°F. For meats and poultry, the temperature sho uld no t be reduced . The same temperature recommended in recipes and cooking charts for meats and poultry should be used.

Tips for Convection Bake

Preheating the Oven

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

Your favorite pans and cookware can be use d 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.

Temperature Setting

When using Convection Bake, reduce the temperature recommended in the recipe by 25°F, although the temperature does not need to be reduced when cooking meats and poultry. When roasting meats, check internal temperature prior to time recommended by recipe to prevent over cooking.

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High Altitude Baking When baking at high altitudes, in either BAKE or

CONVECTION BAKE, recipes and baking times vary. For

accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins. Specify the type of information you want (example: cakes, cookies, breads, etc.).

Condensation

• When several casseroles, frozen pies or cakes are to be baked, use racks #2 and #4.

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

Three Rack Baking

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

It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel.

Rack Positions — Large Main Oven

One Rack Baking

• When baking on one rack, best results are obtained in the bake mode (See “Bake” on page 22.)

• When roasting a turkey or a large piece of meat, convection bake may be used. Rack #2 is the most appropriate rack.

Two Rack Baking

• Racks #2 and #4 are most appropriate when using the convection bake mode. Cake pans should be staggered on racks #2 and #4. Cookie sheets should be placed on rack #2 directly under the one on rack #4.

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

Bakeware Type

• Aluminum bakeware gives the best browning results.

• Cookie sheets with only one or two sides give the best results. Aluminum commercial half-sheets or professional cooking utensils may be used but baking time may increase.

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.

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Setting Bake/Convection Bake

OVEN

HEATING

CLEANING

OVEN

HEATING

CLEANING

Bake/Convection Bake

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

To Set the Oven

1. Select BAKE mode or CONVECTION BAKE mode using the Mode Selector Knob.

2. Set oven temperature using the Temperature Selector Knob.

• If using CONVECTION BAKE, set the

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

• The convection fan turns on six (6) minutes after

the oven is turned on if the CONVECTION BAKE mode is selected.

• The OVEN and HEATING lights turn on.

• The temperature indicator will start to move toward

the temperature setting.

Figure 25: Control Panel

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

• The temperature indicator will reflect the temperature setting.

• The needle of the temperature indicator will move to the new selected temperature if the temperature setting is increased or decreased. The gauge is for reference only.

•The OVEN light stays on during any active cooking mode, and remains on until either of the oven control knobs is turned to the OFF position.

• As the oven cools down, the temperature indicator will reduce to reflect the cooling oven temperature.

Note:

The powerful Bake Burner is programmed to cycle while preheating, to spread the heat evenly throug hou t the oven.

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To Set the Secondary Oven (48” Range)

OVEN

HEATING

1. Select BAKE mode using the Mode Selector Knob.

Hot cooked foods can be kept at serving temper atures. Set the oven to BAKE mode and use the temperature suggested on the chart.

2. Set oven temperature using the Temperature Selector Knob.

• The OVEN and HEATING lights turn on.

OVEN

• The oven is preheated to the set temperature when

the HEATING light cycles off the first time.

• The OVEN light stays on during any active cooking

mode, and remains on until either of the oven control knobs is turned to the OFF position.

Automatic operation of the cooling blower:

The cooling blower does not activate in any of the BAKE modes for temperature settings less than 425°F. For temperature settings of 425°F or greater, the cooling blower activates only after the oven reaches 425°F, while heating up to the set temperature. When the oven is turned off, the blower remains on until the oven temperature co ols to 375°F. Likewise for BROIL mode, the cooling blower activates only after the oven reaches 425°F, while heating up to broiling temperature.

Note:

This cooling process normally pushes heated air forward, through the air space above the top of the oven door.

DO NOT continue to use the oven if the cooling blower fails to activate while baking at temperature settings of 425°F or greater, while broiling, or in CLEAN mode. Call a qualified service agency to repair the range.

HEATING

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.

WARNING:

FOOD SAFETY — The United States

Department of Agriculture advises: DO NOT hold foods at temperatures between 40°F to 140°F more than 2 hours. Cooking raw foods below 275°F is not recommended.

Suggested Temperature Recommendations to Keep Food Hot

FOOD

Beef 150°F (70°C)

Bacon

Biscuits and Muffins (covered)

Casserole (covered)

Fish and Seafood

Deep Fried Foods

Gravy or Cream Sauces

(covered)

Lamb and Veal Roasts

Pancakes and Waffles

(covered)

OVEN

TEMPERATURE

200° – 225°F

(90 – 110°C)

175° – 200°F

(80 – 90°C)

175°– 200°F

(80 – 90°C)

175° – 200°F

(80 – 90°C)

200° – 225°F

(90 – 110°C) 175°F (80°C) 175° – 200°F

(80 – 90°C)

200° – 225°F

(90 – 110°C)

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.

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Potatoes, Baked 200°F (90°C)

Potatoes, Mashed (covered) 175°F (80°C)

Pies and Pastries 175°F (80°C)

Pizza (covered) 225°F (110°C)

Pork

Poultry (covered)

Vegetables (covered) 175°F (80°C)

175° – 200°F

(80 – 90°C)

175° – 200°F

(80 – 90°C)

Baking Recommendations

FOOD

Cookies 12 "x15" Cookie Sheet 375° 8 to 12 minutes Layer Cakes 8" or 9" Round 350° 25 to 35 minutes Sheet Cakes 9"x13" Pan 350° 30 to 40 minutes

Bundt™ Cakes 12 Cup 325° 60 to 75 minutes

Brownies or Bar Cookies 9"x9" Pan 325° 20 to 25 minutes

Biscuits 12"x15" Cookie Sheet 425° or Package Directions 10 to 15 minutes

Quick Bread 8"x4" Loaf Pan 350° 55 to 70 minutes

Muffins 12 cup Muffin Pan 425° 14 to 19 minutes

Fruit Pies 9" Diameter 425° 35 to 45 minutes

Fruit Cobblers 9"x9" Pan 400° 25 to 30 minutes

Yeast Bread, Loaves 8"x4" Loaf Pan 350° 25 to 30 minutes

Dinner Rolls 9"x13" Pan 375° 12 to 18 minutes

Cinnamon Rolls 9"x13" Pan 375° 25 to 30 minutes

Yeast Coffee Cake 12"x15" Cookie Sheet 375° 20 to 30 minutes

PAN

SIZE

CONTROL

TEMPERATURE

SETTING

TOTAL

SUGGESTED

COOKING TIME

Broil

Tips for Broil

Preheat the Broiler

It is recommended that you preheat the broiler before starting to cook. Preheat until the temperature indicator reaches BROIL.

Getting the Best Results

• Defrost food before broiling.

• Make sure oven door is closed

• Steaks should be more than 1" thick if rare meat is desired.

• Turn foods over only once, after half the total cooking time. It is not necessary to turn very thin foods (ham slices, fillets of fish, etc.). Liver slices must be turned over regardless of thickness.

• Use a minute timer. Set it for the minimum time to check the food.

• Center foods directly under the infrared burners for best browning.

during broiling.

Rack Positions

Before turning on the oven, place the rack in the desired position. After preheating the broiler, center the broil pan directly under the infrared burners.

Main Oven

Rack #5 — Use this rack position when broiling beef steaks, ground meat patties, ham steak and lamb chops 1 inch or less in thickness. Also use when top browning foods.

Rack #4 — Use this rack position when broiling meat 1-1/8 inches or more in thickness, or fish, poultry, pork chops, and ham steaks 1 inch or more in thickness.

Rack #3 — Use this rack when broiling chicken quarters or halves.

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Utensils

• The porcelain enamel two-piece broil pan and grid is included with the range. DO NOT (top) with aluminum foil.

• Use metal or glass-ceramic bakeware when top browning casseroles, main dishes, or bread.

• DO NOT use heat-proof glass or pottery. This type of glassware cannot withstand the intense heat of the broil burner.

• The small porcelain two-piece broiler pan is designed to be used in the Secondary Oven of 48” models.

Broiling Using a Regular Meat Thermometer

For accurately determining the degree of doneness for a thick steak or chop (at least 1-1/2 inches thick), use a regular meat thermometer. Insert the point of the thermometer into the side of the meat to the center of the steak or chop.

For rare steaks, cook the first side to 90°F. For medium or well done steaks, cook the first side to 100°F. Turn and cook the second side to desired internal temperature.

Secondary Oven (48" Models)

Foods may be broiled on racks #3, 4 or 5 depending upon the type and thickness of the food. Rack #5 may be used for top browning of foods.

cover the slotted grid

Setting Broil for Gas Oven

Broil

Only the dual infrared burners heat in the BROIL mode. Successful broiling requires constant exposure to high, intense heat.

To Set the Oven to Broil

1. Place oven rack in desired position.

2. Set Mode Selector Knob to BROIL.

3. Set Temperature Selector Knob to BROIL.

4. The temperature indicator will move to broil after five minutes.

5. Place food in oven at desired rack position as referenced on this page.

6. The door is to be closed throughout the broil cycle.

• Your Professional

piece broil pan. The slotted grid allows drippin gs to flow into the lower pan, away from the intense heat of the broil burners, minimizing spattering and smoking.

• The 48" models have a small porcelain two-piece

broiler pan, for use in the secondary oven.

Oven Heating Light

Range comes with a large two-

Note:

It is impossible to use the BAKE mode and BROIL mode simultaneously. When one mode is on, the other mode cannot be turned on.

The OVEN light stays on during any BROIL mode, and remains on until either of the oven control knobs is turned to the OFF position.

Automatic operation of the cooling blower:

For BROIL mode, the cooling blower activates only after the oven reaches 425°F, while heating up to the broiling temperature. When the broiler is turned off, the blower remains on until the oven temperature cools to 375°F.

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

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