Thermador PRL366GH, PRL304GH Use & Care
CARE AND USE MANUAL
For Thermador Professional
PRO-HARMONY™ Gas Ranges
®
GUIDE D'UTILISATION
ET D'ENTRETIEN
Models/
Modèles /
Modelos:
PRG30
PRL30
PRG36
PRL36
For Thermador Professional
PRO-HARMONY™ Gas Ranges
®
MANUAL DE USO Y CUIDADO
For Thermador Professional
PRO-HARMONY™ Gas Ranges
®
Table of Contents
About this Manual . . . . . . . . 1
How this Manual Is Organized . . . . . . . . . . 1
Introduction . . . . . . . . . . . . . 1
Safety . . . . . . . . . . . . . . . . . . 2
IMPORTANT SAFETY INSTRUCTIONS . . . 2
Before You Begin . . . . . . . . 6
Before Using Your Range for the First Time 6
Description . . . . . . . . . . . . . . 7
Model and Parts Identification — 36” Range 7
Model and Parts Identification — 30” Range 8
Using the Cooktop . . . . . . . 9
Cookware Recommendations . . . . . . . . . 13
Specialty Cookware . . . . . . . . . . . . . . . . . . 14
Cooking Recommendations . . . . . . . . . . . 15
Surface Burner Cooking
Recommendations . . . . . . . . . . . . . . . . . . . 15
About the Electric Griddle . . . . . . . . . . . . 17
Griddle Cooking Recommendations . . . . 19
Using the Oven . . . . . . . . .19
Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Convection . . . . . . . . . . . . . . . . . . . . . . . . . 21
Setting Bake/Convection Bake/
Extended Bake . . . . . . . . . . . . . . . . . . . . . . 22
Other Uses of Bake . . . . . . . . . . . . . . . . . . 23
Baking Recommendations . . . . . . . . . . . . 24
Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Setting Broil . . . . . . . . . . . . . . . . . . . . . . . . 25
Broiling and Roasting Recommendations 26
Care and Maintenance . . .27
Range Cleaning . . . . . . . . . . . . . . . . . . . . . 27
Cleaning Recommendations . . . . . . . . . . . 27
Do-It-Yourself Maintenance . . . . . . . . . . . 32
Before Calling For Service 33
STATEMENT OF LIMITED PRODUCT
WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . 34
This Thermador Appliance is made by
BSH Home Appliances Corporation
5551 McFadden Ave.
Huntington Beach, CA 92649
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
About this Manual
How this Manual Is Organized
This manual contains several sections:
•The “Safety” section describes important safety
precautions. Please read this section before using your
new appliance.
• “Using the Cooktop” and “Using the Oven” sections
describe how to operate the appliance and how to
ensure a long life for your appliance.
Introduction
WARNING:
If the information in this manual is not
followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.
• Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
• WHAT TO DO IF YOU SMELL GAS
• Do not try to light any appliance.
• Do not touch any electrical switch.
• Do not use any phone in your
building.
• Immediately call your gas supplier
from a neighbor’s phone. Follow the
gas supplier’s instructions.
• If you cannot reach your gas
supplier, call the fire department.
• Installation and service must be
performed by a qualified installer, service
agency or the gas supplier.
The Thermador Professional® Ranges are free-standing
units available in a number of configurations. All models
feature a gas cooking surface with a professional size, gas
convection oven with broil capability.
•The “Care and Maintenance” section describes how to
clean and maintain your appliance.
•The “Before Calling For Service” section includes
troubleshooting tips and your Warranty.
Before using your appliance, be sure to read this manual.
Pay special attention to the Important Safety Instructions
located at the beginning of the manual.
Gas Type Verification
Verify the type of gas supplied to the location. Ensure that
the appliance is connected to the type of gas for which it is
certified. 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 33.
CAUTION:
When connecting the unit to propane gas, make
certain the propane gas tank is equipped with its
own high-pressure regulator in addition to the
pressure regulator supplied with the range. The
maximum gas pressure to this appliance
must not exceed 14.0 inches water column
(34.9 mb) from the propane gas tank to the
pressure regulator.
Important:
All ranges must be installed with a backguard. The 30"
model comes with a Low Back and the 36” models come
with a Flush Island Trim. Other available backguards must
be ordered separately and installed at the back of the
range. The three backguard choices include a Low Back,
Pot and Pan Shelf, or Flush Island Trim. Before using the
range, insure that it is equipped with a proper backguard.
DO NOT attempt to use a backguard that is not designed to
fit your particular model range. Refer to the Installation
Instructions accompanying this appliance for more
information.
English 1
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
Safety
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
located on the range as identified on page 33 of this
manual. The charts on the following pages summarize the
various range models and identify the features of each
range.
Gas and Electrical Requirements and Grounding Instructions
PLEASE READ CAREFULLY
30" Gas Model:
120 volts, 60 Hz., 10 Amp electrical circuit required.
36" Gas Models:
120 volts, 60 Hz., 10 Amp electrical circuit required. 36"
gas range with electric griddle - 20 Amp circuit required.
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.
WARNING:
To avoid possible burn or fire hazard, a
backguard designed specifically for this range
must be installed whenever the range is used.
See Installation Instructions for electrical requirements and
grounding instructions.
It is the personal responsibility and obligation of you, the
user, to have this appliance connected to the electrical
power supply in accordance with the National Electrical
Code and/or applicable local codes and ordinances by a
qualified electrician.
CAUTION — ALL MODELS:
IN CASE OF AN ELECTRICAL FAILURE
If for any reason a gas control knob is turned ON
and there is no electrical power to operate the
electronic igniters on the range's cooktop
burners, turn OFF the gas control knob and wait
5 minutes for the gas to dissipate before lighting
the burner manually.
To light the burners manually, carefully hold a
lighted match to the burner ports and turn the
gas control knob to
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
TESTED IN ACCORDANCE WITH:
• ANSI Z21.1 for Household Gas Appliances
• UL858 for Household Electric Ranges
• CAN/CSA-22.2 No. 61-M89 for Household Cooking
Ranges
• CAN/CGA 1.1-M81 Domestic Gas Ranges
Check your local building codes for the proper method of
installation. In the absence of local codes, this unit should
be installed in accordance with the National Fuel Gas Code
No. Z223.1 current issue and the National Electrical Code
ANSI/NFPA No. 70 current issue or the Can - B149
®
feature and cannot be lit manually.
. During a power failure,
English 2
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.
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.
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 gas supply shut-off
valve is located so that you know how and where to turn off
the gas to the range.
Do not repair or replace any part of the appliance unless
specifically recommended in this manual. All other
servicing should be referred to a qualified technician.
Children should not be left alone or unattended in an area
where appliances are in use. They should never be allowed
to sit or stand on any part of the appliance. If children are
allowed to use the appliance, they must be closely
supervised.
When children become old enough to operate the
appliance, it is the legal responsibility of the parents or
legal guardians to ensure that they are instructed in safe
practices by qualified persons.
®
Range has been designed to be a safe,
CAUTION:
Do not store items of interest to children above
or at the back of the range. If children should
climb onto the appliance to reach these items,
they could be seriously injured.
Have an appropriate fire extinguisher available, nearby,
highly visible and easily accessible near the appliance. DO
NOT USE WATER ON GREASE FIRES.
Turn appliance off and smother fire with baking soda or use
a dry chemical or foam-type extinguisher.
Never let clothing, potholders, or other flammable materials
come in contact with or too close to any infrared burner, top
burner or burner grate until it has cooled. Fabric may ignite
and result in personal injury.
Use only dry potholders: moist or damp potholders on hot
surfaces may cause burns from steam. Do not use a towel
or other bulky cloth in place of potholders. Do not let
potholders touch hot 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.
Never use any part of the range or oven for storage.
Flammable materials can catch fire and plastic items may
melt or ignite.
English 3
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.
Safety Precautions
WARNING:
The appliance is for cooking. Based on safety
considerations, never use the oven or cooktop
to warm or heat a room. Also, such use can
damage the cooktop or oven parts.
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.
Bakeware, such as large casserole pans, cookie sheets,
etc., should never be used on the cooktop.
Do not use flammable cleaners to clean the range.
To minimize the risk of burns, ignition of flammable
materials and unintentional spillage, position handles of
utensils inward so they do not extend over adjacent work
areas, cooking areas, or the edge of the range's cooktop.
WARNING:
NEVER use this appliance as a space heater
to heat or warm the room. Doing so may
result in carbon monoxide poisoning and
overheating of the oven.
When using the cooktop: DO NOT TOUCH THE BURNER
GRATES OR THE IMMEDIATE SURROUNDING AREA.
Areas adjacent to the burners may become hot enough to
cause burns.
Never leave the range unattended when using high flame
settings. Boil overs cause smoking and greasy spillovers
that may ignite. More importantly, if the burner flames are
smothered, unburned gas will escape into the room. See
Inside Front Cover regarding gas leaks.
Only certain types of glass, heatproof 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.
Hold the handle of the pan to prevent movement of the
utensil when stirring or turning food.
DO NOT use pots or pans on the grill plate accessory.
Do not use the grill plate accessory for cooking excessively
fatty meats or products which promote flare-ups.
The optional cutting board accessory must be removed
before operating the griddle beneath it or burners adjacent
to it.
GREASE 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 “Cleaning
Recommendations” on page 27.
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.
English 4
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
BURNER, 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.
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 hood manufacturer’s
instructions.
Use caution when cooking foods with high alcohol content
(e.g. rum, brandy, bourbon) in the oven. Alcohol evaporates
at high temperatures. There is a risk of burning as the
alcohol vapors may catch fire in the oven. Use only small
quantities of alcohol in foods, and open the oven door
carefully.
WARNING:
To avoid possible burn or fire hazard, a
backguard designed specifically for this range
must be installed whenever the range is used.
Use care when opening the oven door; let hot air or
steam escape before removing or replacing foods.
Do not clean, rub, damage, move or remove the door
gasket. It is essential for a good seal during baking. If the
gasket becomes worn or excessively soiled with food
particles, replace gasket to assure a tight seal.
DO NOT obstruct the flow of combustion or ventilation air.
For safety reasons and to avoid equipment damage, never
sit, stand, or lean on the oven door.
Service should only be done by authorized
technicians. Technicians must disconnect the power
supply before servicing this unit.
Listen to be sure the cooling blower runs whenever the
oven controls are set in broil or bake modes. If the fan does
Before using your range for the first time, check that you have these items:
Table 1: Range Accessories and Parts
DESCRIPTION
Important Safety Notice: The California Safe Drinking
Water and Toxic Enforcement Act requires the Governor of
California to publish a list of substances known to the state
to cause cancer, birth defects or other reproductive harm,
and requires businesses to warn customers of potential
exposure to such substances.
The burning of gas cooking fuel can generate some byproducts which are on the list. To minimize exposure to
these substances, always operate this unit according to the
instructions contained in this booklet and provide good
ventilation.
Do not 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.
30"
4 Burner
36" with
Griddle
36"
6-Burner
Oven Racks 3 3 3
Two-Piece Broil Pan 1 1 1
Star Burner Caps 4 4 6
Center Grate 1
Burner Grates 2 2 3
* Backguard must be ordered and shipped separately. It is not included with the range.
English 5
Table 1: Range Accessories and Parts
DESCRIPTION
Control Knobs 5 6 7
Coated Aluminum Griddle 1
Product Registration Card 1 1 1
Backguard 1 * *
Installation Instructions 1 1 1
Use and Care Manual 1 1 1
* Backguard must be ordered and shipped separately. It is not included with the range.
30"
4 Burner
Before You Begin
Before Using Your Range for the First Time
5. Ensure that the burner caps are correctly seated on
the burner bases of the range's cooktop. Turn on
each burner to check for proper flame color. See
page 12 for details.
36" with
Griddle
36"
6-Burner
Remove all packaging materials and temporary labels from oven and cooktop.
1. Check that you have the items listed in Table 1.
2. Record the Model and Serial number on page 34.
See "Data Rating Plate." These may be used for any
future contacts with Customer Service. Enter this
information on the Product Registration Card included
with this product then mail it to the indicated address.
3. Optional Accessories. Grill Plate, Gas Black Knob Kit, Chopping Board, Griddle Cover, Wok Support Ring and other accessories are available from your Thermador Dealer.
4. Position the racks correctly in the oven. The correct
rack position depends on the recipe and the cooking
mode. The rack positions are numbered from the
bottom of the oven, like an elevator. Rack position 3 is
the most frequently used position. Place rack(s) in the
proper position before turning on the oven.
Insert the racks as follows:
a) Hold the rack with the back rail in the up position
towards the rear of the oven. Slip it into the oven so
the rack slides are between the rack and the rack
guides.
b) Tip the front of the rack up slightly as it slides into
the oven so that the safety stops clear the rack
slides. The safety stops on the back of the rack will
keep it from sliding out of the oven when it is pulled
forward.
5
4
3
2
1
Figure 1: 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.
Before baking or broiling, the oven and broiler should be
turned on to burn off the manufacturing oils. Turn the oven
on to 450°F (230°C) for 20 to 30 minutes; then turn the
broiler to "BROIL” for same length of time. You may wish to
turn on the ventilator above your range during this time.
Please note that it is normal for small amounts of smoke to
be visible from the range, during this initial breaking-in
process.
Please read “Care and Maintenance” on page 27 before
cleaning the oven racks.
English 6
Description
Model and Parts Identification — 36” Range
Key for 36" Models
1. 22" Pot-and-Pan Shelf, 9" Low Back or Flush Island Trim (Pot-and-Pan Shelf and Low Back ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow
4. Control Knobs, Standard Burners (4)
5. Oven Temperature Selector
6. Oven Mode Selector
7. Oven Door
8. Viewing Window
9. Kick Panel
10. Range Feet (4)
®
Burners (2)
WARNING:
To provide proper ventilation, do NOT remove
range feet.
11) Oven Interior Light
12) Broil Burner
13) Oven Thermostat Sensor
14) Rack Guides
15) Gliding Oven Racks (3 included)
16) Bake Burner (hidden)
17) Convection Fan Cover
18) Broil Glow Igniter
18
11
12
17
15
13
14
1
16
2
3
4
2
5
6
4
7
8
10
9
10
Figure 3: Gas Oven Interior
Figure 2: 36" Models
English 7
Model and Parts Identification — 30” Range
Key for 30" Model
1. 6" Low Back - shown (Island Trim and Pot-and-Pan Shelf ordered separately)
2. Burner Grates & Burners
3. Center Grate
4. Control Knob, ExtraLow
5. Control Knobs, Standard Burners (2)
6. Oven Temperature Selector
7. Oven Mode Selector
8. Oven Door
9. Viewing Window
10. Kick Panel
11. Range Feet (4)
®
Burners (2)
11
1
2
4
3
2
6
7
5
8
9
10
11
WARNING:
To provide proper ventilation, do NOT remove
range feet.
Gas Oven Interior
Please see Figure 3.
Figure 4: 30" Model
English 8
Using the Cooktop
Sealed Star® Burners
Your new range has sealed Star® burners. There are no
burner parts under the cooktop to clean, disassemble or
adjust. The cooktop features four or six gas surface
burners; each rated at 18,000 BTU/HR (15,000 BTU/ HR
using Propane). The burners are mounted on top of
unique-shaped pedestals. This makes the burner
assemblies accessible for easy cleaning. On all models,
the two left burners have the exclusive ExtraLow feature,
the remaining burners are standard. Each burner has its
own control knob..
LEFT REAR LEFT FRONT
Burner: Burner:
CENTER REAR CENTER FRONT
Burner: Burner:
RIGHT REAR RIGHT FRONT
Burner: Burner:
GRIDDLE:
Figure 5: Sealed Star® Brass Burner Base
Control Knobs
The control knobs for two sealed gas burners, one in front
and one in the rear, are located directly in front of and
below the pair of burners on the control panel.
The symbol above each control knob identifies either the
burner position on the cooktop or the griddle control,
depending upon your model.
Setting Indicator
Knob
Bezel
Figure 6: Standard Burner Control Knob
English 9
Operation of the Burners
Operation of the ExtraLow Burners
• Press in on the knob and turn it counter-clockwise to
the setting on the knob.
• The igniter for the selected sealed burner clicks and
sparks.
• After burner ignition, the igniter stops clicking.
• Rotate the knob to any flame setting between HI and
SIM.
• The blue signal light, between the burner knobs, will
light when adjacent burners are lit. The light will remain
on until the adjacent burners are turned off.
BTU for Standard Burners
• HI is equivalent to 15,000 BTU / HR (13,000 BTU/HR
using Propane).
• SIM is equivalent to 2,100 BTU / HR.
BTU for ExtraLow
®
Burner
• 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 370 BTU / HR. ExtraLow
®
Burners
The controls for the two left burners, front and rear, have
flame settings even lower than the standard SIM settings.
Setting Indicator
ExtraLow
Range
®
• XLO, the very lowest setting, is achieved by cycling the
flame ON for approximately 8 seconds and OFF for 52
seconds of each minute.
• When the knob is set just below the SIM setting, the
flame will cycle ON for approximately 52 seconds and
OFF for 8 seconds of each minute.
• To vary the amount of low heat to suit the food and
quantity, the control can be set anywhere within the
SIM and XLO range marked on the knob.
ExtraLow Techniques
• The type and quantity of food affects which setting to
use.
• The pan selected affects the setting. Its size, type,
material, and whether a lid is used, all affect the
consistency of the cooking temperature.
• To maintain a low or simmer heat, bring food to a
rolling boil. Stir well, then cover the pan and lower the
heat to a setting just below SIM.
• Check periodically to see if the control knob should be
turned to another setting.
• If an over-size pan is used, the simmer action may
occur mainly in the center of the pan. To equalize the
temperature throughout the food, stir the food around
the outer edges of the pan into the food in the center.
• It is normal to stir food occasionally while simmering.
This is especially important when simmering for several
hours, such as for a homemade spaghetti sauce or
beans.
• When lowering the flame setting, adjust it in small
steps.
• If the setting is too low to hold a simmer, bring the food
back to a boil before re-setting to a higher heat.
• It is normal not to see simmer bubbles immediately
after the food has been stirred.
• There may be bubbling when the flame cycles ON and
no bubbles when the flame is OFF. Even when the
flame is OFF, there will be steam and a slight quiver on
the liquid’s surface.
Figure 7: ExtraLow® Burner Control Knob
The drawing shows that the control knob has an additional
range between the SIM and XLO settings. When the knob
is set within this range, the flame cycles off and on. By
varying the length of time the flame is off and on, the heat is
reduced even further to cook delicate foods. For example,
these very low settings are suitable for simmering and
poaching, melting chocolate and butter, holding cooked
foods at temperatures without scorching or burning, etc.
English 10
Igniter
Figure 8: Igniter
Each burner has its own electronic igniter that sparks when
the burner is turned on. Each burner should light in 4
seconds or less. If a burner does not light, check to see that
the 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 “Before Calling
For Service” on page 33.
Burner
Base
• Burner flames are too high.
• Flames shoot out of burners.
• Burners do not ignite.
• Burner flames light unevenly.
• Burner emits gas odor.
WARNING:
To prevent flare-ups and avoid the creation of
harmful by-products, do not use the cooktop
without all burner caps and all burner grates
properly positioned.
WARNING:
To prevent burns, do not touch burner caps or
grates while hot. Turn the cooktop off and allow
the burners to cool.
Checking Burner Cap Placement
• Check each burner to make sure there is no gap
between the burner cap and burner base. See Figures
10 and 11: Correct and Incorrect Burner Cap
Placement to see examples of correct and incorrect
placements of the burner cap.
• You may gently try to move the burner caps from side
to side to check if the caps are properly placed on the
burner bases. When properly placed, each burner cap
will rest flat on top of its burner base, and completely
cover the star-shape of the burner base when viewed
from the top as shown in Figure 10: Correct Burner
Cap Placement.
Burner
Cap
Ports
Figure 9: Star® Burner Components
Burner Cap Placement
The burner caps must be properly placed on the burner
bases for the cooktop to function properly. If the burner cap
is not properly placed, one or more of the following
problems may occur.
Figure 10 : Correct Burner Cap Placement
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• 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 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.
Figure 11 : Incorrect Burner Cap Placement
Automatic Re-Ignition
If any one or more burners blow out, the electronic igniter
automatically activates to re-light the flame. Do not touch
the burners when the igniters are active.
Important:
• For proper combustion do not use the cooktop without
the burner grates in place.
• There is a slight sound associated with gas combustion
and ignition. This is a normal condition.
• On cooktops using propane gas (LP), a slight “pop”
sound may be heard at the burner ports a few seconds
after the burner has been turned off.
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
position. Wait until the flame is burning all around the
burner cap before adjusting the flame to the desired
height.
• The ExtraLow burners cannot be used during a power
failure. Be sure to turn them off.
• If an ExtraLow burner is on when a power failure
occurs, it cannot be turned back on until the knob is
first turned off.
• The griddle cannot be used during a power failure.
Flame Description
• The burner flame color should be blue with no yellow
on the tips. It is not uncommon to see orange in the
flame color; this indicates the burning of airborne
impurities in the gas and will disappear with use.
Dark Blue
Secondary
Cone
Light Blue
Primary
Cone
Figure 12: Flame Color
• With propane (LP) gas, slight yellow tips on the primary
cone are normal.
• The flame should burn completely around the burner
cap. If it doesn’t, check that the cap is positioned
correctly on the base and that the ports are not
blocked.
• The flame should be stable with no excessive noise or
fluttering.
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WARNING:
The burning of gas cooking fuel can create small
amounts of Carbon Monoxide, Benzene,
Formaldehyde and Soot. To minimize exposure
to these substances, the burners should be
adjusted by a certified installer or agency to
ensure proper combustion. Ensure proper
ventilation with an open window or use a
ventilation fan or hood when cooking with Gas.
Always operate the unit according to the
instructions in this manual.
Cookware Recommendations
WARNING:
To avoid risk of serious injury, damage to
appliance or cookware, please observe the
following:
Figure 14: 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.
• 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 13: Base Diameter
• 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.
• 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.
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Figure 15: 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.
Specialty Cookware
Figure 17: Flat-Bottom Wok Pan
Figure 16: Covered Pan
• A properly fitting lid will shorten cooking time and make
it possible to use lower heat settings.
Figure 18: 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 (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).
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 to
305 mm).
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Canning Tips:
• A flat base pan is preferred to one with a concave,
convex or rippled base.
• When using two canners at the same time, use
staggered burners. Do not block air to the burners. A
flame needs the right amount of air for complete
combustion.
• Use a cover on a canner when bringing the contents to
a boil.
• Once the contents have reached a boil on HI, use the
lowest flame possible to maintain the boil or pressure.
• Canning produces a large amount of steam. Take
precautions to prevent burns.
Cooking Recommendations
Suggestions For Using the Recommendations
Use the chart on page 15 to page 17 as a guide. The
settings you use will vary depending on the pans selected
and the starting temperature of the food.
On the chart, the “Finish Setting” has been separated for
the standard and ExtraLow burners. There may or may not
be a change between the two burner settings.
The ExtraLow setting can be either a cooking or a holding
setting.
Raise or lower the flame setting gradually. Allow time for
the pan and the food to adjust to the new setting.
Surface Burner Cooking Recommendations
Food Start Setting
BEVERAGES
Cocoa
BREADS
French Toast, Pancakes,
Grilled Sandwiches
BUTTER
Melting
CEREALS
Cornmeal, Grits, Oatmeal
CHOCOLATE
Melting
DESSERTS
Candy
Pudding and Pie Filling Mix SIM to MED SIM - cook
Pudding SIM to MED SIM – bring
* It is recommended that these foods be stirred occasionally.
MED – heat milk SIM – finish heating XLO – keep warm, cover*
MED – preheat skillet SIM to MED – cook Same as for Standard
SIM - to start melting Allow 5 to 10 minutes to
HI – cover, bring water to a
boil, add cereal
XLO - may be stirred to
hasten melting
SIM to MED – cook
following recipe
according to package
directions
milk to a boil
Finish Setting Standard
Burners
SIM to MED – finish cooking
according to package
directions
SIM to MED Same as for Standard
SIM Same as for Standard
SIM Same as for Standard
Finish Setting ExtraLow
(XLO) Burners
Burners
melt
Same as for Standard
Burners
XLO – to hold, cover*
XLO – allow 10 to 15
minutes to melt
XLO – to hold*
Burners
Burners
Burners
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Food Start Setting
Finish Setting Standard
Burners
Finish Setting ExtraLow
(XLO) Burners
EGGS
Cooked in Shell
Fried, Scrambled SIM to MED – melt butter,
Poached HI – bring water to the
MEAT, FISH, POULTRY
Bacon, Sausage Patties
Braising: Swiss Steak, Pot
Roast, Stew Meat
Quick Frying: Breakfast
Steaks
Frying: Chicken MED HI – heat oil, then
Deep Frying: Shrimp MED HI – heat oil MED to MED HI – to
MED HI – cover eggs with
water, add lid, bring to boil
SIM - finish cooking Same as for Standard
add eggs
SIM to MED – finish cooking Same as for Standard
boiling point, add eggs
MED HI – until meat starts
to sizzle
MED HI – melt fat, then
brown on MED HI, add
liquid, cover
MED HI – preheat skillet MED HI – fry quickly Same as for Standard
brown on MED
SIM to MED – finish cooking Same as for Standard
SIM – cover, finish cooking Same as for Standard
maintain temperature
XLO – cook 3 to 4 minutes
for soft cooked; or 15 to 20
minutes for hard cooked
Burners
XLO – to hold for a short
period*
Burners
Burners
XLO – Simmer until tender
Burners
Burners
Same as for Standard
Burners
Pan Frying: Lamb Chops,
Thin Steaks, Hamburgers,
Link Sausage
Poaching: Chicken, whole
or pieces, Fish
Simmering: Stewed
Chicken, Corned Beef,
Tongue, etc.
PASTAS
Macaroni, Noodles,
Spaghetti
POPCORN
(use a heavy, flat bottom
pan)
PRESSURE COOKER
Meat
Vegetables HI – build up pressure SIM to MED – maintain
RICE HI – cover, bring water and
MED HI – preheat skillet MED – brown meat Same as for Standard
MED HI – Cover, bring
liquids to a boil
HI – cover, bring liquid to a
boil
HI – bring water to a boil,
add pasta
HI – cover, heat until
kernels start to pop
MED HI to HI – build up
pressure
rice to a boil.
To finish cooking
MED to MED HI – to
maintain a rolling boil
MED HI – finish popping Same as for Standard
SIM to MED – maintain
pressure
pressure
SIM to maintain Low Boil
Cover and cook until water is
absorbed.
Burners
XLO – to hold
XLO – to simmer slowly
XLO – to hold, cover*
Same as for Standard
Burners
Burners
Same as for Standard
Burners
Same as for Standard
Burners
Same as for Standard
Burners
XLO – to hold, cover
SAUCES
Tomato Base
* It is recommended that these foods be stirred occasionally.
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MED HI – cook meat/
vegetables, follow recipe
SIM to maintain simmer XLO – simmer to thicken
sauce, uncovered
Food Start Setting
Finish Setting Standard
Burners
Finish Setting ExtraLow
(XLO) Burners
White, Cream, Bernaise MED – melt fat, follow
recipe
Hollandaise XLO XLO – to hold, lowest
SOUPS, STOCK HI – cover, bring liquid to a
boil
VEGETABLES
Fresh
Frozen HI – cover, bring water and
Deep Frying HI – heat oil MED to MED HI – maintain
In Pouch HI – bring water and pouch
Saute MED HI – heat oil or melt
HI – cover, bring water and
vegetables to a boil
vegetables to a boil
to a boil
butter, add vegetables
SIM – finish cooking XLO – to hold, cover*
setting for short period, stir
frequently
SIM to maintain simmer Simmer XLO – to hold,
cover*
SIM to MED – cook 10
minutes, or until tender
SIM to MED – cook
according to package
directions
frying temperature
SIM to MED – cook
according to package
directions
SIM to MED – cook to
desired doneness
Same as for Standard
Burners
XLO – to hold, cover
Same as for Standard
Burners
Same as for Standard
Burners
Same as for Standard
Burners
Same as for Standard
Burners
Stir Fry HI – heat oil, add
vegetables
* It is recommended that these foods be stirred occasionally.
About the Electric Griddle
Description
(Available on some models)
The built-in griddle is made of restaurant-quality aluminum
that is coated with a non-stick coating. This produces a
surface with even heat that is easy to clean. A maple
chopping block, stainless steel cover, and 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.
MED to MED HI – finish
cooking
• The electric griddle element is rated 120 volts AC,
1,600 watts.
Same as for Standard
Burners
CAUTION
The griddle element is hot after use. Allow
sufficient time for griddle components to cool
before cleaning.
The maple chopping block and stainless steel cover must
be removed before turning the griddle on.
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Control Knob
Griddle Grease Tray
• The griddle is electronically controlled with
temperatures marked on the knob from 150°F to 500°F.
• There are no fixed settings on the knob.
• Press and turn the knob clockwise to the temperature
setting.
Griddle
Figure 19: Griddle Control Knob
• Push the tray under the front edge of the griddle
overhang to catch grease or food residue.
• Clean the tray after every use. When removing the tray,
use care when tipping it so that the contents do not spill
(see illustration).
• After cooling, pour the grease into a grease resistant
container for disposal.
To remove tray,
slide back and lift
Figure 20: Griddle Grease Tray
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 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.
Cooking on the Griddle
1. Check that the grease tray is tucked under the griddle plate overhang.
2. Turn the knob to the cooking temperature to preheat the griddle.
3. Preheat 10 to 12 minutes.
4. 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.
Note:
Having a properly installed ventilation hood is not
considered a source of excessive airflow.
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Griddle Cooking
FOOD SETTING
Recommendations
FOOD SETTING
Eggs
Bacon, Breakfast
Sausage
Toasted Sandwiches
Boneless Chicken
Breasts
Boneless Pork Chops,
1” thick
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)
Using the Oven
Steaks, 1" thick
Ground Beef Patties
(6 ounces)
Hot Dogs
Ham Slices, 1/2” thick
Pancakes, French Toast
Potatoes, Hash Browns
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)
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 light.
• Choose the right size utensil; use the utensil
recommended in the recipe.
• Store the broiler pans outside the oven. An extra pan
without food, affects the browning and cooking.
• The type of pan used affects the browning:
• For tender, golden brown crusts, use light non-
stick/anodized or shiny metal utensils.
• 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.
Gliding Oven Racks
Your Thermador range includes three extendable, gliding
racks that can be pulled out and pushed back into the oven
with minimum effort - even while supporting a large turkey
or roast.
• Placing racks in oven: To insert racks into the oven,
hold the rack with the back rail up toward the back.
Place the safety hooks under the front of the rail
guides. Push the rack into the oven, lifting the rack
stops over the front of the rail guides. Slide the rack
into position.
• Removing racks from oven: To remove racks or
reposition racks in the oven, pull the rack toward the
front of the oven. Lift up the front of the rack over the
safety stops and pull from the oven.
• Place oven racks in desired positions before turning on
the oven.
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• When placing food on a rack, pull the rack out to the
stop position. The racks are designed to lock and not
tilt when pulled forward.
Always
remove
before
Self Clean
Bake Rack Positions
• Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest and number
five level is at the top.
5
4
3
Figure 21: Gliding Oven Rack
Important: When placing the gliding rack in the oven,
make sure the front supports on the rack guides rest in
the large slots at the front corners of the rack. This is
necessary to keep the rack locked into position while
fully inserted into the oven.
2
1
Figure 23: Oven Rack Positions
Rack Positions
One Rack Baking
• The Bake mode is best for baking on one rack with
rack level #3 used for most baked items. If the item is
tall, such as an angel food cake, rack level #2 may be
used. Pies are best baked on rack level #2 to make
certain the bottom of the crust is done without over
browning the top. When large pieces of meat or poultry
are roasted, such as a prime rib of beef or a turkey,
rack level #2 is the preferred rack.
Two Rack Baking
• Rack levels #2 and #4 or #5 may be used when baking
on two levels. Foods such as cookies and biscuits work
well using these two racks. Casserole dishes may also
be baked using these two levels.
Three Rack Baking
• If three-rack baking is desired, the Convection Bake
mode should be used.
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Figure 22: Rack Installation Detail
Bakeware Placement
• Allow at least 1" of space between the pans and the
oven walls so heat can circulate around each pan.
• Stagger baking utensils so that one is not directly
above another. Allow 1-1/2” above and below each
pan.
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 bakeware 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.
Tips for Convection Bake
Preheating the Oven
Preheat the oven before cooking. See your recipe for
preheating recommendation. Preheating time depends on
the temperature setting and the number 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. Specify the type of
information you want (example: cakes, cookies, breads,
etc.).
Your favorite pans and cookware can be used for
convection cooking provided they have low sides to allow
the heated air to circulate around the food. Any food
cooked uncovered will brown evenly and form a nice crust.
Foods in covered dishes (casseroles, pot roast) or delicate
custards do not benefit from convection cooking.
Convection Baking
Time can be saved by baking an entire batch of cookies at
the same time. The cookies will bake evenly and be done
all at 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 check
them so they will not be over baked. A meat thermometer
or an instant read thermometer will provide more accurate
results than the “minute per pound” method. The larger the
piece of meat or poultry, the more time you will save.
Condensation
It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The moisture
will condense on any surface cooler than the inside of the
oven, such as the control panel.
Temperature Setting
When using Convection Bake, reduce the temperature
recommended in the recipe by 25°F, except for meats.
When roasting meats, check internal temperature prior to
time recommended by recipe to prevent over cooking.
Rack Positions
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
Converting Conventional Baking to Convection Baking
To convert most recipes for baked items (cookies, cakes,
pies, etc.); reduce the oven temperature by 25°F. For
meats and poultry, the temperature should not be reduced.
The same temperature recommended in recipes and
cooking charts for meats and poultry should be used.
• Racks #2 and #4 or #5 are most appropriate when
using the convection bake mode. Cookie sheets should
not be staggered but the cookie sheet on rack #2
should be placed directly under the one on rack #4 or
#5. Stagger round cake pans.
• This may be used for cakes, cookies, biscuits and
other foods for which two rack baking is desirable.
• When several casseroles, frozen pies or cakes are to
be baked, use racks #2 and #4 or #5.
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• 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.
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.
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.
CAUTION:
WHEN USING THE OVEN IN ANY MODE
Never use aluminum foil to cover the oven
racks or to line the oven. It can damage the
oven and cause a fire hazard if heat is trapped
under it. See page 3.
Setting Bake/Convection Bake/Extended Bake
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.
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Figure 24: Oven Controls for 36” Range
• The convection fan turns on six (6) minutes after
the oven is turned on if the CONVECTION BAKE
mode is selected.
•The OVEN ON and PREHEATING lights turn on.
• The oven is preheated to the set temperature when
the PREHEATING light cycles off the first time.
• The OVEN ON light stays on during any active
cooking mode, and remains on until either of the
oven control knobs is turned to the OFF position.
Note:
The interior oven light is operated by a separate switch that
turns the light on and off, independent of any control
setting.
Automatic operation of the cooling blower:
The cooling blower does not activate in any of the BAKE
modes for temperature settings less than 425°F. For
temperature settings of 425°F or greater, the cooling
blower activates only after the oven reaches 425°F, while
heating up to the set temperature. When the oven is turned
off, the blower remains on until the oven temperature cools
to 375°F. Likewise for BROIL mode, the cooling blower
activates only after the oven reaches 425°F, while heating
up to broiling temperature.
Extended Bake
This unique cooking mode is for assisting the user for
compliance to Sabbath principles.
1. Select EXTENDED BAKE mode using the Mode Selector Knob.
2. Set oven temperature using the Temperature Selector Knob.
• PREHEATING PHASE is the same as for other
BAKE modes. Once the oven is preheated to the
selected temperature, the twenty-two (22) minute
Extended Bake cycle begins.
• ACTIVE PHASE baking is as usual for nineteen
(19) minutes, except during the last two (2)
minutes, the OVEN ON and PREHEATING lights
blink slowly (on 3 sec. / off 3 sec. together) to serve
as a NOTICE for the final phase.
• ACCESS PHASE (oven idle):
Once the two lights stop blinking (both remaining
on), the final three (3) minutes allows the Sabbath
user access to the oven without effecting a change
in the operation of the range. The oven burner
remains off during this phase.
DO NOT continue to use the oven if the cooling blower fails
to activate while baking at temperature settings of 425°F or
greater, or while broiling. Call a qualified service agency to
repair the range.
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.
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.
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Suggested Temperature Recommendations to Keep Food Hot
FOOD
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
Deep Fried Foods 200° - 225°F
Gravy or Cream Sauces
(covered)
OVEN
TEMPERATURE
175°F
Baking Recommendations
FOOD
Lamb and Veal Roasts 175° - 200°F
Pancakes and Waffles
(covered)
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
OVEN
TEMPERATURE
200° - 225°F
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 425° 25 to 30 minutes
Dinner Rolls 9"x13" Pan 400° 12 to 18 minutes
Cinnamon Rolls 9"x13" Pan 375° 25 to 30 minutes
Yeast Coffee Cake 12"x15" Cookie Sheet 400° 20 to 30 minutes
PAN
SIZE
CONTROL
TEMPERATURE
SETTING (F.)
TOTAL
SUGGESTED
COOKING TIME
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Broil
thermometer into the side of the meat to the center of the
steak or chop.
Getting the Best Results
• Defrost food before broiling.
• Keep door closed during broiling.
• 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 burner for best
browning.
Rack Positions
Before turning on the oven, place the rack in the desired
position. Center the broil pan directly under the infrared
burner.
Gas Oven
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.
Note:
It is impossible to use the oven and the broiler
simultaneously. When one is on, the other one cannot be
turned on.
Setting Broil
Broil — Gas Oven
Only the infrared burner heats in the BROIL mode.
Note:
Successful broiling requires constant exposure to high,
intense heat.
To Set the Oven to Broil
• #4 — 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.
• #3 — Use this rack position when broiling meat 1-1/8
inches or more in thickness, fish, poultry, pork chops,
ham steaks 1 inch or more in thickness.
• #3 — Use this rack when broiling chicken quarters or
halves.
Utensils
• The porcelain enamel two-piece broil pan 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 gas
broiler.
cover the slotted grid
Broiling Using a Regular Meat Thermometer
1. Place oven rack in desired position.
2. Set Mode Selector Knob to BROIL.
3. Set Temperature Selector Knob to BROIL.
4. Wait until PRE HEATING light turns off, after
approximately three (3) minutes.
5. Place food in oven at desired rack position.
6. The oven door must be closed when broiling in the oven.
• Your Professional Range comes with a large two-
piece broil pan. The slotted grid allows drippings to
flow into the lower pan, away from the intense heat
of the broil burner, minimizing spattering and
smoking.
The OVEN ON 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.
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
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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Note:
The interior oven light is operated by a separate switch that
turns the light on and off, independent of any control
setting.
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
FOOD ITEM
BEEF
Ground Beef Patties,
1/2" thick
T-Bone Steak 4 Broil Broil 12 to 20 minutes
Flank Steak 4 Broil Broil 12 to 20 minutes
Eye of Round Roast 3
PORK
Loin Roast
POULTRY
Boneless Skinless
Chicken Breasts
Chicken Thighs 3 Broil Broil 25 to 30 minutes
Half Chickens 3 Broil Broil 30 to 45 minutes
Roast Chicken 2
RACK
NUMBER
4 Broil Broil 15 to 20 minutes
3
4 Broil Broil 20 to 25 minutes
OVEN
MODE
Bake or
Conv
Bake
Bake or
Conv
Bake
Bake or
Conv
Bake
CONTROL
TEMPERATURE
SETTING (F)
325° 20 to 25 min/lb
325° 20 to 25 min/lb
350° 75 to 90 minutes
APPROXIMATE
COOKING TIME
SPECIAL
INSTRUCTIONS
AND TIPS
Broil until no
pink in center
Time depends on rareness of steak
Rare to Medium
Rare
Small roasts take
more minutes per
pound; reduce time
by using Conv Bake
Cook until juices are
clear
Cook until juices are
clear
Remove skin; Cook
until juices are clear
Turn with tongs;
Cook until juices are
clear
Do not stuff; reduce
time by using
Convection Bake
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Bake or
Turkey 2
Conv
Bake
325° 20 to 25 min/lb
Do not stuff; reduce
time by using
Convection Bake
Care and Maintenance
Range Cleaning
When Cleaning This Range:
1. Use the mildest cleaning procedure that will do the job efficiently and effectively. Some cleaners of the same type are harsher than others. Try on a small area first.
2. Always rub metal finishes in the direction of the polish lines for maximum effectiveness and to avoid marring the surface.
3. Use only clean soft cloths, sponges, paper towels, fibrous brushes, plastic, non-metal or steel wool soap pads for cleaning and scouring, as recommended on the chart.
4. Any part of this appliance can be cleaned with hot sudsy water. When rinsing is required, rinse thoroughly
Cleaning Recommendations
PART/MATERIAL
5. Always wipe dry immediately to avoid water marks.
CAUTION
Avoid cleaning any part of the range while it is
hot.
Brand Names
The use of brand names is intended only to indicate a type
of cleaner. This does not constitute an endorsement. The
omission of any brand name cleaner does not imply its
adequacy or inadequacy. Many products are regional in
distribution and can be found in the local markets. It is
imperative that all products be used in strict accordance
with instructions on the package. The following chart gives
directions for cleaning this range.
SUGGESTED
CLEANERS
IMPORTANT
REMINDERS
Brass Burner Base and Cast Iron Cap • Hot sudsy water; rinse and dry
thoroughly.
Burner
Base
Burner
Cap
Ports
Control Knobs / Plastic
Bezels / Chrome
Please see Guide to Knob
Identification and Location on page 9.
• Mild Abrasive Cleansers: Bon Ami®,
Cameo® Aluminum and Stainless
Steel Cleaner, Wright's® All Purpose
Brass Polish.
• Liquid cleaners: Kleen King®.
• Stiff nylon bristle tooth brush to clean
port openings.
• After cleaning, make sure that the
burner cap is correctly seated on the
burner base.
• Hot sudsy water; rinse and dry
immediately.
• Do not scratch or gouge
the port features of the
brass burner base.
• Do not soak knobs.
• Do not force knobs onto
wrong valve shaft.
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PART/MATERIAL
SUGGESTED
CLEANERS
IMPORTANT
REMINDERS
Exterior Finish/Back Guard /
Stainless Steel
Grates / Porcelain Enamel on Cast Iron • Nonabrasive cleaners: Hot water
Griddle Grease Tray / Aluminum with
non-stick coating
Slide back and
lift
• Nonabrasive Cleaners: Hot water
and detergent, ammonia,
Fantastic®, Formula 409®. Rinse
and dry immediately.
• Cleaner Polish: Stainless Steel
Magic® to protect the finish from
staining and pitting; enhances
appearance.
• Hard water spots: Household
vinegar.
• Mild Abrasive Cleaners: Siege
Stainless Steel and Aluminum
Cleaner, Kleen King® Stainless
Steel liquid cleaner.
• Heat discoloration: Cameo®,
Barkeepers Friend®, Zud®.
Wright's® All Purpose Brass Polish.
and detergent, Fantastic®, Formula
409®. Rinse and dry immediately.
• Mild abrasive cleaners: Bon Ami®
and Soft Scrub®.
• Abrasive cleaners for stubborn
stains: soap-filled steel wool pad.
• Lestoil® or other degreaser.
• Clean the grease tray after each use.
• May be placed in dishwasher.
• Wash in detergent and hot water;
rinse and dry.
• Stubborn soil: Soft Scrub®
• Stainless steel resists
most food stains and pit
marks providing the
surface is kept clean and
protected.
• Never allow food stains or
salt to remain on stainless
steel for any length of time.
• Rub lightly in the direction
of polish lines.
• Chlorine or chlorine
compounds in some
cleaners are corrosive to
stainless steel. Check
ingredients on label.
• The grates are heavy; use
care when lifting. Place on
a protected surface.
• Blisters/ crazing/ chips are
common due to the
extreme temperatures on
grate fingers and rapid
temperature changes.
• Acidic and sugar-laden
spills deteriorate the
enamel. Remove soil
immediately.
• Abrasive cleaners, used
too vigorously or too often
can eventually mar the
enamel.
• Empty grease tray after
each use.
• Remove tray after grease
has cooled. Be careful not
to fill tray so full that tipping
to remove it spills the
grease.
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