Page 1
CARE AND USE MANUAL
F o r P r o f e s s i o n a l C o o k t o p s
Models
P24WK
PSC364GD
PSC364GL
PSC366
PSC484GG
PSC486GD
PSC486GL
PSC484WK
Page 2
A SPECIAL MESSAGE TO OUR CUSTOMERS
Thank you for selecting the Thermador PROFESSIONAL® Cooktop. We recommend that you take time to read this entire booklet before using your new appliance for the first time.
The booklet contains suggestions we believe will be helpful as well as directions
for using all the features of this cooktop. Keep it in a handy place, as it has the
answers to questions that may occur when you start to cook.
Let us know if we can help you. When you write, please include the model and
serial numbers of your cooktop.
Sincerely,
Thermador Test Kitchen Consumer Scientists
WARNING:
!
▲
If the information in this manual is not followed exactly, a fire or explosion may result
causing property damage, personal injury or death.
FOR YOUR SAFETY
✓ 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 instruction.
• If you cannot reach your gas supplier,
call the fire department.
▲ Installation and service must be per-
formed by a qualified installer, service
agency or the gas supplier.
AVERTISSEMENT
✓ Ne pas entreposer ni utiliser de
l‘essence ni d’autres vapeurs ou
liquides inflammables dans le
voisinage de l’appareil, ni de
tout autre appareil.
CE QUI FAIRE SI VOUS
SENTEZ LE GAZ
• Ne pas essayer d'allumer aucum appareil.
• Ne pas toucher aucum interrupteur
électrique; ne pas utiliser aucun téléphone
dans votre bàtiment.
• Appeler immediatement votre fournisseur
de gaz du téléphone d'un voisin. Sulvre
l'instruction du fournisseur de gaz.
• Si vous ne pouvez pas contacter votre
fournisseur, téléphone le service des
incendies.
▲
L'installation et le service doivent étre
exécutés par un installateur qualifié, une
agence de service ou le fournisseur de
gaz.
Page 3
INTRODUCTION
The Thermador PROFESSIONAL® Cooktops are
built-in units available in a number of configurations. Models PSC486GD, PSC486GL, PSC484GG
and PSC484WK feature a gas cooking surface with
six sealed burners and a griddle, six sealed burners and a grill, four sealed burners with a griddle
and a grill, or four sealed burners with a wok, respectively. Models PSC364GD, PSC364GL, and
PSC366 feature a gas cooking surface with four
sealed burners and a griddle, four sealed burners
and a grill, or six sealed burners. Models P24WK
and PSC484WK have a high output WOK burner
rated at 30,000 BTU/HR.
IMPORTANT
All Cooktops having less than 12" (305 mm)
horizontal clearance between combustible
materials and the back edge of the Cooktop
must be installed with a Thermador Low Back
Backguard. If more than 12" (305 mm) horizontal clearance exists, a Thermador Island
Trim may be used instead of the backguard.
Before using the Cooktop, insure that it is
equipped with the appropriate Low Back
Backguard or Island Trim. Refer to the Installation Instructions accompanying this appliance for more information.
Cooktops are shipped by the factory to operate
on natural gas. Verify the type of gas being used
at the installation site matches the type of gas used
by the appliance.
TABLE OF CONTENTS
Introduction........................................................1
Gas Type Verification ......................................... 1
SECTION ONE: General Safety Instructions
Safety ................................................................. 2
Precautions.........................................................3
SECTION TWO: Before You Begin
Before Using Your Cooktop for the First Time... 5
SECTION THREE: Description
Model & Parts Identification – PSC48................ 6
Model & Parts Identification – PSC36................ 7
Model & Parts Identification – P24WK............... 8
SECTION FOUR: Using the Cooktop
Sealed Burners ...................................................9
ExtraLow
Electronic Igniter .............................................. 10
Flame Setting Guidelines................................. 11
Cookware Recommendations .......................... 12
Specialty Cookware ......................................... 13
Surface Burner Cooking Chart ................. 14 – 15
Using the Grill .......................................... 16 – 18
Grill Cooking Chart ..................................19 – 20
Using the Griddle............................................. 21
Griddle Cooking Chart ....................................21
SECTION FIVE: Wok Operation
Before Using Prepare Wok.................................5
Using the Wok.................................................. 22
Wok Operation ................................................ 23
SECTION SIX: Care and Maintenance
Cooktop and Wok Cleaning Chart .......... 24 – 28
SECTION SEVEN: Before Calling For Service
Do-It-Yourself Maintenance .............................29
Before Calling For Service ...............................30
Data Rating Plate .............................................30
Warranty...........................................................33
®
Burners ...........................................10
If the location/job site requires a conversion from
one type of gas to another, contact the dealer
where the unit was purchased or contact
Thermador (800/735-4328). The field conversion
kit for all Professional cooktops (PSC series) is
Thermador Model CTLPKIT. Field conversion must
be done by qualified service personal only.
!
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 pressure of the gas
supplied to the appliance regulator must not
exceed 14" (34.57 mB) water column.
TESTED IN ACCORDANCE WITH ANSI
Z21.1 CURRENT ISSUE, STANDARD FOR
HOUSEHOLD COOKING GAS
APPLIANCES. IN CANADA TESTED IN
ACCORDANCE WITH CAN/CGA 1.1
DOMESTIC GAS RANGES, CURRENT
ISSUE.
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 Natrional 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.
Page 1
Page 4
Section One: General Safety Instructions
SAFETY
ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS
CAUTION
!
PLEASE READ CAREFULLY
All Cooktop models and the Wok require an electrical circuit rated at 120 volts, 60 Hz., 15 Amps.
For personal safety, this appliance must be
connected to a properly grounded and polarized
electrical power supply.
Always disconnect the electrical plug from the wall
receptacle before servicing this unit.
See Installation Instructions for electrical
requirements and grounding instructions.
!
In Case of an Electrical Failure
CAUTION - ALL MODELS
DO NOT UNDER ANY
CIRCUMSTANCES CUT OR REMOVE
THE SEPARATE GROUND WIRE OR
THE THIRD (GROUND) PRONG FROM
THE POWER CORD PLUG.
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.
It is recommended that a dedicated circuit servicing this appliance be provided.
If for any reason a gas control knob is turned ON and there is no electric power to operate the
electronic igniters on the cooktop burners, turn OFF the gas control knob and wait 5 min-
utes for the gas to dissipate before lighting the cooktop burner manually.
To light the cooktop burners and grill manually, carefully hold a lighted match to the burner
ports and turn the gas control knob to HI. During a power failure, you can manually light the
standard cooktop burners and grill only, but each must be lit with a match.
If the grill is left on and power is restored, the grill will relight.
DO NOT attempt to light the two left burners manually. These burners are equipped
with the ExtraLow® feature and cannot be lit manually.
See Pages 11 and 29 for additional information on manually lighting the burners.
Page 2
Page 5
Section One: General Safety Instructions
CAUTION
!
SAFETY PRACTICES TO AVOID PERSONAL INJURY
Your new Thermador
PROFESSIONAL
been designed to be a safe,
reliable appliance when properly
used and cared for. If not
properly used, it could be
dangerous. Read all instructions
in this Care and Use Manual
carefully before using this
cooktop.
!
WARNING: These
precautions will reduce the risk
of burns, electric shock, fire,
and injury to persons. Use
extreme care when using this
restaurant caliber cooktop as
this appliance provides intense
heat and can increase the
accident potential.
When using kitchen appliances, these basic safety precautions must be followed:
• Insure proper installation and
servicing. Follow the installation
instructions provided with this
product. Have the cooktop installed and 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 cooktop.
• If you smell gas, follow the instructions shown inside the front
cover.. If the connections are not
perfectly tight, you can have a
small leak and therefore a faint
gas smell. Finding a gas leak is
not a “do-it-yourself” procedure.
Some leaks can only be found
with the burner control in the ON
position and this must be done
by a qualified service technician.
®
Cooktop has
See inside the front cover regarding gas leaks.
• In the event a burner goes out
and gas escapes, turn off the
burner and open a window or a
door. Do not attempt to use the
cooktop until the gas has had
time to dissipate. Wait at least
5 minutes before using the
Cooktop.
• 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.
Do not store items of interest
to children above the cooktop
or at the back of it. If children
should climb onto the appliance
to reach these items, they could
be seriously injured.
• Never use any part of the
cooktop for storage. Flammable materials can catch fire
and plastic items may melt or
ignite.
• If the cooktop is near a window, be certain the curtains do
not blow over or near the
cooktop burners; they could
catch on fire.
• 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, pot holders, or other flammable materials come in contact with or
too close to any element,
burner or burner grate until it
has cooled. Fabric may ignite
and result in personal injury.
• Use only dry pot holders.
Moist or damp pot holders on
hot surfaces may cause burns
from steam. Do not use a towel
or other bulky cloth in place of
pot holders. Do not let pot holders touch hot elements, hot
burners, or burner grates.
• For personal safety, wear
proper apparel. Loose fitting
garments or hanging sleeves
should never be worn while using this appliance. Some synthetic fabrics are highly flammable and should not be worn
while cooking.
• Do not use aluminum foil as
a shield against food spills or
drippings around the burners or
control panel area. This could
obstruct the flow of combustion
and ventilation air. This can damage the finish of the cooktop.
The appliance is for cooking.
Based on safety considerations,
never use the cooktop to warm
or heat a room. Such use can
damage the cooktop.
• When using the cooktop: DO
NOT TOUCH THE BURNER
GRATES OR THE IMMEDIATE
SURROUNDING AREAS adjacent to the burners may become
hot enough to cause burns.
Page 3
Page 6
Section One: General Safety Instructions
!
• Never leave the cooktop unattended when using high flame
settings. Boil-overs cause smoking and greasy spills that may ignite. More importantly, if the
burner flames are smothered,
unburned gas will escape into
the room. See inside the front
cover regarding gas leaks.
• Only certain types of glass,
heatproof glass-ceramic, ceramic, earthenware or other
glazed utensils are suitable for
cooktop use. This type of uten-
sil 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 pres-
sure may cause the container to
burst.
• During cooking, set the
burner control so that the
flame heats only the bottom of
the pan and does not extend
beyond the bottom of the pan.
• 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 un-
dersized utensils can expose a
portion of the flame and may result in ignition of clothing.
• To minimize burns, ignition of
flammable materials and unintentional spills, position handles
CAUTION
of utensils inward so they do
not extend over adjacent work
areas, cooking areas or the edge
of the cooktop.
• Hold the handle of the pan
to prevent movement of the
utensil when stirring or turning
food.
• Do not use the grill for cooking excessively fatty meats or
products which promote flareups.
• The optional cutting board accessory must be removed
fore operating the griddle.
• 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
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 click. See Page 27.
WARNING
!
After a spill or boil over, turn
off the burner and clean
around the burner and burner
port. After cleaning, check for
proper operation.
• Clean the cooktop with caution. Avoid steam burns; do not
use a wet sponge or cloth to
clean the cooktop while it is hot.
Some cleaners produce noxious
fumes if applied to a hot surface.
Follow directions provided by
the cleaner manufacturer.
be-
• Be sure all cooktop and grill
controls are turned off and the
cooktop and grill are cool be-
fore using any type of aerosol
cleaner on or around the cooktop. The chemicals that produce
the spraying action can, in the
presence of heat, ignite or cause
metal parts to corrode. Service
should only be done by authorized technicians. Technicians
must disconnect the power supply before servicing this unit.
• CAUTION: To avoid fire
hazzard, clean the ventilator
hood and filters above the
cooktop frequently so grease
from cooking vapors does not
accumulate on them.
• In case of fire or when intentionally “flaming” liquor or
other spirits on the cooktop,
follow hood manufacturer’s instructions.
• Install a smoke detector in or
near the kitchen.
• California Proposition 65
Warning: The burning of gas
cooking fuel generates some byproducts which are on the list of
substances which are known by
the State of California to cause
cancer or reproductive harm.
California law requires businesses to warn customers of potential exposure to such substances. To minimize exposure to
these substances, always operate this unit according to the instructions contained in this booklet and provide good ventilation
to the room when cooking with
gas.
SAVE THESE INSTRUCTIONS
Page 4
Page 7
Section Two: Before You Begin
BEFORE USING YOUR COOKTOP FOR THE FIRST TIME
1. Check that you have all the items listed for your model, as shown in the chart below.
2 . Record the Model and Serial number of your appliance as described on Page 30. This may be used
for any future contacts with your servicer or the factory. Enter this information on the Product
Registration Card included with this product; then mail it to the indicated address.
3. Optional Accessories: Grill Cover, Griddle Cover, Cast Iron Wok Ring, Chopping Board for built-in
griddle area. A portable griddle and other accessories are available from your Thermador dealer.
Description PSC364GD PSC364GL PSC366 PSC484GG PSC484WK PSC486GD PSC486GL P24WK
Star™ Burner caps
Burner Grates 2 2 3 2 2 3 3
Control Knobs 5 5 6 6 5 7 7 1
Cast Iron Grill Grate
Stainless Steel
Radiant 1 1 1
Removable Griddle
Wok Pan and Lid 1 1
Product
Registration Card
Backguard * * * * * * * *
Installation
Instructions 1 1 1 1 1 1 1 1
* Backguard or Island Trim must be ordered separately. These are not included with the cooktop shipment.
44 64 4 66
11 1
111
11 11 1 111
BEFORE USING YOUR WOK THE FIRST TIME
1. For Models P24WK and PSC484WK, check that you have these
Remove all
packaging materials
and temporary labels
from the Wok Pan.
items:
• One Wok Pan with Lid and Trivet.
2. The first time the Wok Pan is used, clean the surface thoroughly
with hot soapy water. The initial cleaning is needed to remove
the protective oil coating. Dry thoroughly.
3. Apply a light coat of vegetable oil (do not use corn oil) to the entire
inside and outside surface with a paper towel.
4. Heat the Wok Pan on a medium setting until cooking surface turns
golden brown. Cool wok.
5. Repeat this procedure several times. This seasoning seals the
pores of the metal, keeps food from sticking, and prevents the
Wok from rusting.
6. Wipe off excess oil before using or storing the Wok Pan. Do not
scour because scouring will remove seasoning.
BEFORE USING YOUR GRIDDLE THE FIRST TIME
Clean the surface with hot soapy water. Rinse thoroughly with clear water. The griddle is now ready to use.
Page 5
Page 8
Section Three: Description
MODEL and PARTS IDENTIFICATION for 48" MODELS
MODEL PSC484WK
(4 Burners and Wok)
MODEL PSC484GG
(4 Burners and Griddle and Grill)
Key for PSC48 Models
1 – 12” Low Back or Island Trim
(ordered separately)
MODEL PSC486GD
(6 Burners and Griddle)
MODEL PSC486GL
(6 Burners and Grill)
1
2 – Burner Grates & Burners
3 – Grill (PSC484GG and
PSC486GL)
4 – Griddle (PSC484GG and
PSC486GD)
5 – Control Knobs, ExtraLow®
Burners
6 – Control Knobs, Standard
Burners
7 – Control Knob, Grill
8 – Control Knob, Griddle
Thermostat
Page 6
322
5
6
Model PSC484GG
4
87
Page 9
Section Three: Description
MODEL and PARTS IDENTIFICATION for 36" MODELS
4
MODEL PSC366
(6 Burners)
Key for PSC36 Models
MODEL PSC364GL
(4 Burners and Grill)
MODEL PSC364GD
(4 Burners and Griddle)
1
1 – 12” Low Back or Island Trim
(ordered separately)
2 – Burner Grates & Burners
3 – Griddle ( PSC364GD)
4 – Grill (PSC364GL) – shown in top
view
®
5 – Control Knobs, ExtraLow
Burners
6 – Control Knob, Griddle Thermostat
(PSC364GD)
7 – Control Knobs, Standard Burners
Page 7
2 2
5
Model PSC364GD
3
6
7
Page 10
Section Three: Description
MODEL and PARTS IDENTIFICATION for 24" MODELS
1
2
3
4
MODEL P24WK
Key for Model GP24WK and PSC484WK
1 – Low Back Guard (shown). Optional Island Trim
available. (Low Back or Island Trim must be
ordered separately.)
2 – 24" Wok cooktop
3 – Wok pan support ring
4 – Control knob
5 – Wok pan and lid
6 – Large Kettle/Pot
(not provided)
7 – Wok Trivet
5
Wok Pan with Lid
6
➞
7
➞
WOK TRIVET
Fits over wok pan support ring for large pots
used over wok burner.
(see right)
3
Wok Trivet Assembly
Page 8
Page 11
Section Four: Using the Cooktop
USING THE COOKTOP
Sealed Burners
Sealed Star™ Burner Base
The cooktop features four or six
gas surface burners; each rated
at 15,000 BTU/HR. The burners
are sealed to the stainless steel
top frame to prevent liquid spills
from accumulating below the
top surface, making it easier to
clean.
On all models, the two left
burners have the exclusive
ExtraLow‚ feature; the remaining
burners are standard. Each
burner has its own control knob.
CONTROL KNOBS
The control knobs for two sealed
gas burners, one in front and one
in the rear, are located directly in
front of and below the pair of
burners on the control panel.
Rear
Burner
Location
Knob
Setting
Indicator
Bezel
Standard Burner
Control Knob
The icon above each control
shows whether the burner
position is in the front or in the
rear. A solid star indicates the
location of the burner controlled
by that particular knob. The
drawing above shows the knob
controlling the rear burner.
BTU Output for Standard Burners
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 2,200 BTU / HR.
®
BTU Output for ExtraLow
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 3,000 BTU / HR.
• XLO is equivalent to 370 BTU / HR.
Burners
ExtraLow® Burners
The controls for the two left
burners, front and rear, have
flame settings even lower than
the standard LO settings.
Front
Burner
Location
ExtraLow
Range
®
ExtraLow® Burner
Control Knob
OPERATION OF THE
BURNERS
• Press in on the knob and turn
it counter-clockwise to the HI
setting.
• The igniter for the selected
sealed burner clicks and
sparks.
• After flame ignition, the
igniters stop clicking.
• Rotate the knob to any flame
setting between HI and LO.
• The Blue Burner Signal Light,
between the burners, will light
when adjacent burners are lit.
They will remain on until the
burner is turned off.
Page 9
The drawing shows that the
control knob has an additional
range between the LO and XLO
settings. When the knob is set
within this range, the flame
pulses 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.
Page 12
Section Four: Using the Cooktop
Operation of the ExtraLow
Burners
• XLO, the very lowest setting,
is achieved by cycling the
flame ON for approximately
8 seconds and OFF for 52
seconds of each minute.
• When the knob is set just
below the LO setting, the
flame will cycle ON for approximately 52 seconds and
OFF for 8 seconds of each
minute.
• To vary the amount of low
heat to suit the food and
quantity, the control can be
set anywhere within the LO
and XLO range marked on
the knob.
ExtraLow Settings
• The number and dash designations, shown in the drawing, are for reference only.
Numbers do not actually
appear on the knob. The
number indicates the position of the flame setting as
represented on the cooking
chart, pages 14 and 15, with
#4 being hotter than #1.
• To maintain a low or simmer
heat, bring food to a rolling
boil. Stir well, then cover the
pan and lower the heat to a
setting just below LO.
• Check periodically to see if
the control knob should be
turned to another setting.
• If an over-size pan is used,
the simmer action may occur
mainly in the center of the
pan. To equalize the temperature throughout the
food, stir the food around
the outer edges of the pan
into the food in the center.
• It is normal to stir food occasionally while simmering. This
is especially important when
simmering for several hours,
such as for a homemade spaghetti sauce or beans.
• When lowering the flame setting, adjust it in small steps.
• If the setting is too low to
hold a simmer, bring the food
back to a boil before re-setting to a higher heat.
• It is normal not to see simmer
bubbles immediately after
the food has been stirred.
• There may be bubbling when
the flame cycles ON and no
bubbles when the flame is
OFF. Even when the flame is
OFF, there will be steam and
a slight quiver on the liquid’s
surface.
Electronic
Single Point Ignition
Burner
Base
Burner
Cap
Star™ Burner
Components
Each burner has its own
electronic igniter that sparks
when the burner is turned on.
Each burner should light in 4
seconds or less. If a burner does
not light, check to see that the
cap is positioned correctly on the
base. Do not touch the burners
when the igniters are sparking.
If a burner fails to ignite, refer to
the section on Page 30 “Before
Calling for Service.”
Igniter
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.
Ports
BURNER CAP
Page 10
Page 13
Section Four: Using the Cooktop
AUTOMATIC RE-IGNITION
If any one or more burners or
grill blow out, the electronic
igniter automatically sparks to
re-light the flame.
Do not touch
the burners when the igniters are
sparking.
IMPORTANT:
• For proper combustion do
not use the cooktop without
the burner grates in place.
• There is a slight sound asso-
ciated 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
and grill 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 and grill
can be lighted by holding a
match at the ports and turning
the control knob to the HI
position. Wait until the flame
is burning all around the
burner cap or U-shaped
burner before adjusting the
flame to the desired height.
• Neither ExtraLow burner can
be used during a power
failure. Be sure to turn them
off.
FLAME HEIGHT
• The correct flame height depends on 1) size and material
of pan being used; 2) food
being cooked; and 3) amount
of liquid in the pan.
• Never extend the flame beyond the base of the pan.
• Use a low or medium flame
for pan materials that conduct the heat slowly, such as
porcelain coated steel or
glass-ceramic.
FLAME DESCRIPTION
Dark Blue
Secondary
Cone
Light Blue
• If either ExtraLow burner is on
when a power failure occurs,
they cannot be turned back on
until both knobs are first
turned off.
• The griddle and wok burners
cannot be used during a
power failure.
• If you smell gas, refer to safety
precautions listed inside the
front cover.
WARNING
In the event of a power failure, all knobs are to be
turned to the OFF Position.
Only the standard burners
and the grill can be lit manually.
Primary
Cone
Flame Color
• The burner flame color should
be blue with no yellow on the
tips. It is not uncommon to
see orange in the flame color;
this indicates the burning of
airborne impurities in the gas
and will disappear with use.
• With propane (LP) gas, slight
yellow tips on the
cone are normal.
• The flame should burn completely around the burner
cap. If it doesn’t, check that
the cap is positioned correctly
on the base and that the ports
are not blocked.
primary
Page 11
• The flame should be stable
with no excessive noise or
fluttering.
Page 14
Section Four: Using the Cooktop
COOKWARE RECOMMENDATIONS
SAFETY PRECAUTIONS:
➤ Food packaged in aluminum foil should
not be placed directly on the burner grate.
Aluminum foil can melt during cooking.
➤ Do not let plastic, paper or cloth come in
contact with a hot burner grate. They may
melt or catch fire.
(51 mm)
➤ Never let a pan boil dry. This can damage
your pan and the cooking surface.
• For best cooking results, use professional quality pans with metal handles. (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.
• Aluminum and copper are pan materials that
conduct the heat quickly and evenly. These
metals are sometimes attached to the base or
in the core between stainless steel.
BALANCED PAN
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
mm) base size is generally the smallest recommended.
-1
/2" (140
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.
• 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.
Page 12
COVERED PAN
• A properly fitting lid will shorten cooking time
and make it possible to use lower heat settings.
Page 15
Section Four: Using the Cooktop
SPECIALTY COOKWARE
FLAT-BOTTOM WOK PAN
Canning Tips:
• A flat base pan is preferred to one with a
concave, convex or rippled base.
• When using two canners at the same time, use
staggered burners. Do not block air to the
burners. A flame needs the right amount of air
for complete combustion.
• Use a cover on a canner when bringing the
contents to a boil.
• Once the contents have reached a boil on HI,
use the lowest flame possible to maintain the
boil or pressure.
ROUND-BOTTOM WOK
IN SUPPORT RING
• Woks – Either flat based or round bottom woks
with the accessory ring can be used on models
without a built-in wok burner. Round bottom
woks must be used with a support ring. The
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).
• Canning produces a large amount of steam.
Take precautions to prevent burns.
COOKING CHART
Suggestions for Using the Chart
Use the chart on Pages 14 and 15 as a guide. The
settings you use will vary depending on the pans
selected and the starting temperature of the food.
On the chart, the “Finish Setting” has been
separated for the standard and ExtraLow burners.
There may or may not be a change between the
two burner settings.
The ExtraLow setting can be either a cooking or a
holding setting.
Raise or lower the flame setting gradually. Allow
time for the pan and the food to adjust to the new
setting.
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters)), with an
8 to 11 inch base (203 to 279 mm) and
-1
a 6
/2" to 12 inch depth (165 - 305 mm).
Page 13
Page 16
Section Four: Using the Cooktop
SURFACE BURNER COOKING CHART
Food Start Setting Finish Setting Finish Setting
BEVERAGES Med. – heat milk, LO – finish heating
Cocoa cover cover*
BREADS Med. – preheat skillet Med. LO to Med. – Same as Standard
French Toast, Pancakes, cook
Grilled Sandwiches
BUTTER 4 to 3 – allow 5 to 10
Melting XLO – to hold minutes to melt
CEREALS HI – cover, bring Med. LO to Med.. – XLO– to hold, cover*
Cornmeal, Grits, water to a boil, add finish cooking
Oatmeal cereal according to package
CHOCOLATE Use XLO 2 to XLO– allow 10
Melting to 15 minutes to melt
DESSERTS Med. LO to Med. – Med. LO to Med. Same as Standard
Candy cook following recipe
Pudding and Pie Filling LO to Med. Lo Same as Standard
Mix cook according to
package directions
Pudding Med. LoO – Bring milk Use XLO 3 to 2 – to cook
to a boil
EGGS HI – cover, bring Use XLO XLO– cook 3 to 4
Cooked in Shell water to a boil, add minutes for soft cooked;
eggs, cover or 15 to 20 minutes for
Fried, Scrambled Med. to Med. HI – LO to Med. Lo XLO– to hold for a
melt butter, add eggs finish cooking short period*
Poached HI – bring water to 4 to 3 - finish Same as Standard
the steaming point, cooking
add eggs
MEAT, FISH, POULTRY HI– until meat starts Med. LO to Med. Same as Standard
Bacon, Sausage Patties to sizzle finish cooking
Braising: Swiss Steak, HI – melt fat, then Use XLO 3 to 2 –
Pot Roast, Stew Meat brown on Med. HI to simmer until tender
HI, add liquid, cover,
Quick Frying: Breakfast Med. HI to HI – Med. Hi to HI – Same as Standard
Steaks preheat skillet fry quickly
Frying: Chicken HI – heat oil, then LO cover, finish Same as Standard
brown on Med. cooking
Deep Frying: Shrimp HI – heat oil Med. HI to HI – to Same as Standard
Pan Frying: Lamb Chops, HI – preheat skillet Med. to Med. HI – 4 to 3 – to hold, covered
Thin Steaks, Hamburgers, brown meat 3 to 2 – to hold, uncovered
Link Sausage
Poaching: Chicken, HI – Cover, bring Use XLO 2 to 1 – to finish cooking
whole or pieces, Fish liquids to a boil
Standard Burners ExtraLow® Burners
XLO
– keep warm,
directions
XLO – to hold*
hard cooked
maintain temperature
Page 14
Page 17
Section Four: Using the Cooktop
SURFACE BURNER COOKING CHART
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow® Burner
Simmering: Stewed HI – cover, 4 to 1 – simmer slowly
Chicken, Corned Beef, bring liquid
Tongue, etc. to a boil
PASTAS HI – bring water to a Med. HI to HI – to
Macaroni, Noodles, boil, add pasta
Spaghetti
POPCORN (use a heavy, HI – cover, heat until Med. HI to HI –
flat bottom pan) kernels start to pop finish popping
PRESSURE COOKER Med. HI to HI – build Med. LO to Med. –
Meat up pressure maintain pressure
Vegetables HI – build up pressure Med. LO to Med. –
RICE HI – cover, bring 4 to 2 – cook according
water to a boil, add to package directions
rice, cover XLO – to hold, cover
SAUCES Med. HI to HI – cook 2 to XLO – simmer
Tomato Base meat/vegetables, (2 to 3 to thicken sauce,
follow recipe uncovered).
White, Cream, Bernaise, Med. LO – melt fat, LO to Med. LO – XLO – to hold, cover*
follow recipe finish cooking
Hollandaise LO to Med. LO XLO XLO – Lowest setting
SOUPS, STOCK HI – cover, bring 3 to 2 – simmer
liquid to a boil XLO – to hold, cover*
maintain a rolling boil
maintain pressure
Same as for Standard Burners
Same as for Standard Burners
Same as for Standard Burners
Same as for Standard Burners
VEGETABLES HI – cover, bring Med. LO to Med. – XLO – to hold, cover
Fresh water and vegetables
to a boil or until tender
Frozen HI – cover, bring Med. LO to Med. –
water and vegetables cook according to
to a boil package directions
Deep Frying HI – heat oil Med. to Med. HI –
In Pouch HI – cover, bring LO to Med. LO –
water and vegetables cook according to
to a boil package directions
Saute HI – heat oil or melt Med. LO to Med. –
butter, add vegetables cook to desired
Stir Fry HI – heat oil, add Med. HI to HI –
vegetables finish cooking
cook 10 to 30 minutes,
Same as for Standard Burners
Same as for Standard Burners
maintain frying
temperature
Same as for Standard Burners
Same as for Standard Burners
doneness
Same as for Standard Burners
* We recommend that these foods be stirred occasionally.
Page 15
Page 18
Section Four: Using the Cooktop
USING THE GRILL
A VENTILATING HOOD of adequate cubic-feet-per-minute capacity vented to the outside of the house is
recommended for installation ABOVE THE RANGE AND GRILL. For most kitchens with a wall mounted hood,
a certified hood rating of not less than 940 CFM is recommended. The hood must be installed according to
installation instructions furnished with the hood and local building code requirements.
THE GRILL
(Available on some models)
When cooking food on the grill
you will achieve the same flavor
as meat cooked on an outdoor
barbecue.
This flavor is actually created by
the fats and juices that are
brought to the surface of the
food and caramelized by the
intense heat from the stainless
steel radiant.
Most types of foods, steaks,
chops, patties, poultry pieces,
etc., cook somewhat faster on
the gas grill with its constant
regulated heat than on an
ordinary charcoal grill.
Your new Thermador Professional
an aluminized steel U-shaped
tube burner typical of those used
in restaurants. Automatic ignition
is used to eliminate the
continuous pilots found on
restaurant grills. The grill burner
is rated at 18,000 BTU/HR.
®
grill is equipped with
AUTOMATIC
REIGNITION
The electronic igniter automatically sparks the burner to
light. DO NOT TOUCH any
burner while the igniters are
sparking.
BURNER EFFICIENCY
AND FLAME
CHARACTERISTICS
The burner flame should be blue
in color and stable with no yellow
tips, excessive noise or lifting. It
should burn completely along
both sides of the burner tube.
An improper gas-air mixture may
cause either a yellow tipped
flame or burner flutter. Have the
flame adjusted by a technician.
Foreign particles in the gas line
may cause an orange flame
during initial use. This will
disappear with use.
GRILL
Control Knob
CONTROL KNOB
The burner control has an infinite
number of heat settings, and
there are no fixed positions on
the control knob between HI and
LO. To turn the burner on, press
the control knob and rotate it
counterclockwise to the LITE
position.
Adjust the knob to the desired
heat setting.
NOTE: When used with propane gas, a slight pop or
flash may occur at the burner
ports a few seconds after
the burner has been turned
off. This usually occurs after
the burner has been on
awhile. This is normal.
If the flame is uneven, flutters,
makes excessive noise or lifts,
check to see if the BURNER ports
are clogged. If the ports are
clogged, use a wire, a
straightened paper clip or
needle to clear the ports. If the
condition persists, contact a
service agency for adjustment.
Page 16
Page 19
Section Four: Using the Cooktop
USING THE GRILL
CAUTION:
!
• Use extreme care when placing the
grill components into the grill
compartment. Avoid contacting the
ceramic igniter which could break
preventing operation of the grill.
• The grill must be assembled as shown.
The drip tray heat shields must be in
place, and the burner must be properly
positioned relative to the gas supply.
Incorrect assembly of the grill may
result in unsafe or hazardous conditions
during operation.
• The grill radiant must be in place for
proper operation of the grill.
• Do not leave the grill unattended while
in use.
• Do not use charcoal briquettes or coals
of any kind.
Disassembly/Assembly of the Grill
Follow the steps below to disassemble the
components in the grill box.
A. Remove the grill grate, stainless steel radiant
and burner from the grill box.
B. Remove the heat deflector from the slots on
the front panel of the grill box.
C. Remove the rectangular drip pan inside the grill
box as shown below.
Re-assembly
A. Replace the drip pan and heat deflector.
B. Insert the end of the burner into the slots at
the back of the grill box. Insert the tab on front
of the burner into slot in the heat deflector.
C. The stainless steel radiant lies on two (2) studs
on each end of the grill can.
D. Place the grill grate, with raised food contain-
ment rail oriented towards the grill box rear.
Exploded Views and Side View of Grill
Grill
Grate
Stainless
Steel Radiant
Spark igniter
U-shaped
burner
Heat
Deflector
Grill Box
Drip Pan
Burner Placement in slots in back of grill
Page 17
Page 20
Section Four: Using the Cooktop
USING THE GRILL
COOKING ON THE GRILL
• The burner should light within
approximately 5 seconds.
GRILLING SUGGESTIONS
◆ Trim any excess fat from the meat before cooking. Cut slits
in the remaining fat around the edges at 2" (51 mm) intervals.
• Preheat grill for 10 to 15
minutes minimum.
grill sears the food, sealing in
the juices. The longer the
preheat, the faster the meat
browns and the darker the grill
marks.
• Grilling requires high heat for
searing and proper browning.
Most foods are cooked at the
higher heat settings for most
of the cooking time. However,
when grilling large pieces of
meat or poultry, it may be
necessary to turn the heat to
a lower setting after the initial
browning. This cooks the food
through without burning the
outside.
• Foods cooked for a long time
or basted with a sugary
marinade many need a lower
heat setting near the end of
the cooking time.
• After grilling and the food has
been removed, turn the knob
to HI and burn off any excess
grease which has accumulated
on the stainless steel radiant.
• Use a brass wire brush, dipped
in hot water, to loosen food
particles from the grate.
• When the grill has cooled,
clean the drip tray, radiant,
heat deflector and
compartment. Wipe the Ushaped burner with a damp
cloth.
The hot
◆ Brush on basting sauce toward the end of cooking.
◆ Use a spatula or tongs instead of a fork to turn the meat.
fork punctures the meat and lets the juices run out.
◆ Add seasoning or salt after grilling.
◆ The grill grate has side and rear rails designed to make it
easier to turn with a spatula.
◆ After the juices begin to bubble to the surface, turn the
meat only once. This helps keep the juices in the meat.
◆ Some pieces of meat and poultry cook faster than others.
Move those pieces to the cooler area of the grill until the
rest have finished.
◆ The doneness of meat is affected by the thickness of the
cut. Chefs say it is impossible to have a rare doneness with
a thin cut.
◆ Do not leave the grill unattended while cooking.
HANDLING EXCESSIVE FLARE-UPS
◆ The intense heat needed for grilling may also cause flare-
ups due to grease dripping on the stainless steel radiant.
◆ If flare-ups occur, use a long handled spatula to move the
food to another area of the grill.
◆ Should flare-ups become excessive, remove the food from
the grill and turn off the burner.
◆ Excessive flames occur when cooking meat with extra fat,
i.e. 30% ground beef, untrimmed steaks, lamb chops, etc.
◆ Be cautious when turning meat over.
A
◆ It is important that grilling be supervised at all times.
Page 18
Page 21
Section Four: Using the Cooktop
GRILL COOKING CHART
Food Weight or Control Total Suggested Special Instructions
Thickness Setting Cooking Time and Tips
MEATS
Beef
Hamburgers 1/2 to 3/4 inch Medium 14 to 18 minutes Grill, turning once when
(13 mm to 19 mm) Juices rise to the surface.
High 12 to 15 minutes Do not leave hamburgers
unattended since a flare
up can occur quickly.
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare 1" (25 mm) High 10 to 14 minutes Remove excess fat from
(140ºF) 1-1/2" (38 mm) High 13 to 18 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Medium 1" (25 mm) Medium to 14 to 22 minutes
(160º F) 1-1/2" (38 mm) High 18 to 27 minutes
Well-Done 1" (25 mm) Medium 22 to 32 minutes
(170º F) 1-1/2" (38 mm) Medium 27 to 37 minutes
Lamb
Chops &
Steaks
Rare 1" (25 mm) High 12 to 15 minutes Remove excess fat from
(140ºF) 1-1/2" (38 mm) High 14 to 18 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Medium 1" (25 mm) Medium to 15 to 20 minutes
(160ºF) 1-1/2" (38 mm) High 18 to 25 minutes
Well-Done 1" (25 mm) Medium 20 to 30 minutes
(170ºF)
Pork
Chops 1/2" (13 mm) Medium 20 to 40 minutes Remove excess fat from
1" (25 mm) Medium 35 to 60 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Cook well done.
Ribs Medium 45 to 60 minutes Grill, turning occasionally.
During last few minutes
brush with barbecue sauce,
turn several times.
Chart continued, please see next page
Page 19
Page 22
Section Four: Using the Cooktop
GRILL COOKING CHART
Food Weight or Control Total Suggested Special Instructions
Thickness Setting Cooking Time and Tips
MEATS
Pork
Ham Steaks Remove excess fat from
(precooked) 1/2 inch High 4 to 8 minutes edge. Slash remaining fat at
2-inch (51 mm) intervals.
Grill, turning once.
Hot Dogs Medium 5 to 10 minutes Slit skin. Grill, turning once.
POULTRY
Chicken
Broiler/Flyer 2 to 3 pounds Low or 1 to 1-1/2 hours Place skin side up. Grill,
Halved or Medium 40 to 60 minutes turning 2 to 3 times.
Quartered
Breasts, bone-in Medium 30 to 45 minutes
FISH AND
SEAFOOD
Steaks
Halibut, 3/4 to 1 inch Medium to 8 to 15 minutes Grill, turning once. Brush
Salmon, High with melted butter, margarine
Swordfish or oil to keep moist.
Whole Grill, turning once. Brush
Catfish, 8 to 16 ounces Medium to 20 to 30 minutes with melted butter,
Rainbow High margarine or oil to
Trout moisten.
Page 20
Page 23
Section Four: Using the Cooktop
ABOUT THE GRIDDLE
(Available on some models)
DESCRIPTION
The built in griddle is made of restaurant quality
aluminum coated with titanium. This produces a
surface with even heat that is easy to clean.
The griddle has an aluminized steel tube burner
that is lit by a spark igniter. The griddle should light
within 4 clicks of the igniter. This eliminates the
need for a continuous burning pilot light.
A maple chopping block and stainless steel cover
are available as accessories and purchased
separately. It is sized to fit on top of the surface
when the griddle is not being used.
•The burner is rated at 15,000 BTU / HR.
CONTROL KNOB
GRIDDLE
margarine or oil. However, a very small amount may
be used to flavor foods.
Any utensil may be used on the griddle surface.
Slide back and lift
➟
Griddle Grease Tray
GRIDDLE GREASE TRAY
• Push the tray under the front edge of the griddle
overhang to catch grease or food residue.
• Any utensil may be used on the griddle surface.
Care should be taken so the surface is not
gouged when utensils are used.
• Clean the tray after every use. When removing
the tray, use care when tipping it so that the
contents do not spill.
Control Knob
• The griddle is electronically controlled with
temperatures marked on the knob from 150ºF
to 500ºF.
• There are no fixed settings on the knob.
• Press and turn the knob counter-clockwise to the
temperature setting.
PREPARING THE GRIDDLE
The griddle must be level or tilted slightly forward
for optimum performance. 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,
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 15 minutes.
4. Add butter, margarine, oil or shortening for more
flavor.
5. Add the food and cook.
GRIDDLE COOKING CHART
FOOD SETTING
Bacon, Ham, Pork Chops 350ºF to 375ºF (177ºC to 190ºC)
Eggs 300ºF to 325ºF (150º C to 160ºC)
Pancakes,
Potatoes,
Sandwiches,
French Toast 350ºF to 375ºF (177ºC to 191ºC)
Hash Brown 400ºF to 425ºF (205ºC to 219ºC)
Sausage 350ºF to 375ºF (177ºC to 191ºC)
Page 21
Page 24
Section Five: Using the Wok
ABOUT THE WOK
(Available on models PSC484WK and P24WK)
CONTROL KNOB
A ventilating hood of adequate CFM capacity vented to the outside of the house
is recommended for installation above
this cooktop or wok. For most kitchens with
a wall mounted hood, a certified hood rating
of not less than 940 CFM is recommended.
The hood must be installed according to installation instructions furnished with the hood
and local building code requirements.
DESCRIPTION
Your new Thermador Professional Wok‚ has a heavy
cast iron burner typical of those used in restaurants.
BTU Output for the Wok Burner
• HI is equivalent to 30,000 BTU / HR.
• LO is equivalent to 10,000 BTU / HR.
Pilot Light Igniter
The igniter will spark and ignite the pilot light.
• The pilot light will be on for about 45 seconds
to 1 minute, then the safety valve opens and
the burner lights.
WOK
Control Knob
• There are no fixed positions on the knob between HI and LO.
• Press and turn the knob counter-clockwise to
the LITE position.
• An audible click will be heard as the igniter
lights the pilot light.
• When the burner ignites, adjust the knob to the
heat setting.
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; this indicates the burning
of airborne impurities in the gas and will disappear with use.
• The flame should burn completely along both
sides of the burner tube.
• If the flame is uneven, flutters, makes excessive
noise or lifts, check to see if the burner ports
are clogged. Use a straightened paper clip
wire or needle to open the ports if they are
clogged. Never use a toothpick; it could break
off in the port.
• Contact an authorized service technician if an
inefficient flame persists.
• When used with propane gas (LP), a slight pop
may be heard a few seconds after the burner is
turned off. This is normal and usually occurs
after the wok has been on for awhile.
PREPARING THE WOK PAN
1. The first time the wok pan is used, clean the
surface with hot soapy water to remove the
protective oil coating. Dry thoroughly.
2. Apply a
towel to the entire surface, inside and out.
Do not use corn or olive oil.
3. Heat the pan on a medium setting until the
surface turns golden brown, about 20 seconds.
Cool. Wipe off excess oil.
4. Repeat this procedure several times to seal the
pores of the metal. This prevents the steel from
rusting and keeps the food from sticking.
5. Wipe off excess oil before using or storing. Do
not scour seasoned surface; scouring removes
the protection.
light coat of vegetable oil with a paper
Page 22
Page 25
Section Five: Using the Wok
WOK OPERATION
WOK ASSEMBLY
1. Remove all packaging materials and temporary labels from the wok pan.
2. Make sure that the plastic ties used for shipping have been removed.
➝
21-3/4"
( 552 mm)
➝
Wok
➞
Support
Ring
(attached to
cooktop)
Wok Trivet
Flat Bottom Pot
➞
➝
➞
12-3/4"
(324 mm)
➝
5"
(127 mm)
Trivet
➞
➝
➝
➞
3. Check that the support ring is properly placed
above the burner.
4. Place wok pan into support ring before turning
on the burner.
5. Turn the control knob to the LITE position. After
45 to 60 seconds, turn to the heat setting.
6. It is normal for the wok pan to discolor and
darken with use. This indicates that it is well
seasoned.
Wok
Support
Ring
(attached to
cooktop)
• Use the trivet to support a flat-bottom wok or
a large stock pot.
• Assemble as shown in the drawing above.
Page 23
Page 26
Section Six: Care and Maintenance
CARE AND MAINTENANCE
• Use clean applicators, i.e. soft cloths, sponges,
CAUTION
Avoid cleaning any part of the cooktop while
it is hot. Do not clean any removable part of
the cooktop in a self-cleaning oven.
ABOUT THIS CHART
• Always start by selecting the mildest cleaner
according to the kind of soil and the material
soiled. To prevent marring the stainless steel
finish, always apply the cleaners in the direction
of the polish lines. Rinse and dry immediately to
avoid water marks.
paper towels, soap-filled pads, for cleaning and
scouring.
• The use of brand names in the chart 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
inadequacy.
• The brands listed on the chart are suggested as
examples of a type of cleaner, such as nonabrasive, mild abrasive, powder, creme, etc.
Use all products in accordance with the
manufacturer’s instructions.
COOKTOP CLEANING CHART
Cooktop Part / Material Suggested Cleaners Important Reminders
Burner Base and Cap
and Spill Tray
Stainless Steel
Burner
Base
Burner
Cap
/
Star™ Burner
Components
• Hot sudsy water; rinse and dry
thoroughly.
• Mild Abrasive Cleansers: Bon
®
, Ajax®, Comet®.
Ami
Liquid cleaners: Kleen King
• Stiff nylon bristle tooth brush
to clean port openings.
• Reassemble as shown. Make
sure that the burner cap is
seated on the base.
®
• Acidic and sugar-laden spills
deteriorate the stainless
steel. Remove soil immediately.
.
• Do not scratch or gouge the
port openings of burner
cap.
Control Knobs / Plastic
/
Bezels
Chrome
• Hot sudsy water; rinse and dry
immediately.
Page 24
• Do not soak knobs.
• Do not force knobs onto
wrong valve shaft.
Page 27
Section Six: Care and Maintenance
COOKTOP CLEANING CHART
Cooktop Part / Material Suggested Cleaners Important Reminders
Exterior Finish/
Stainless Steel
Grates: / Porcelain Enamel
on Cast Iron
• Nonabrasive Cleaners: Hot
water and detergent,
ammonia, Fantastic
®
. Rinse and dry
409
®
Formula
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®.
®
• Nonabrasive cleaners: Hot
water 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.
• Stainless steel resists most
food stains and pit marks
provided 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.
Griddle Grease Tray /
Titanium Coated
Aluminum
Slide back and lift
➟
• 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
Page 25
®
• 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 it so full that tipping
to remove it spills the
grease.
Page 28
Section Six: Care and Maintenance
COOKTOP CLEANING CHART, continued
Cooktop Part / Material Suggested Cleaners Important Reminders
Griddle / Titanium coated
aluminum
• Remove drip tray and discard
grease into a grease resistant
container for disposal. Wash
drip tray in warm soapy water
or place in dishwasher. Wipe
griddle surface with warm
soapy water then rinse with
warm water. Wipe dry with a
soft cloth.
• If food particles stick to the
griddle plate, remove with a
mild abrasive cleaner such as
Soft Scrub
®
.
• Never flood a hot griddle
with cold water. This can
warp or crack the aluminum
plate.
• Do not clean any part of the
griddle in a self-cleaning
oven.
Grill Box / Stainless Steel
Grill
Deflector,
Heat Grill
Electrode,
Spark
Burner,
Grill
• Non-abrasive Cleaners: Hot
water and detergent,
ammonia, Fantastic
®
409
. Rinse and dry
®
, Formula
immediately.
• Mild Abrasive Cleaners: Bon
®
Ami
Soft Scrub®.
• Abrasive cleaners for stubborn
stains: soap-filled steel wool
pad, Kleen King
®
Stainless
• Do not clean any part of the
grill assembly in a selfcleaning oven.
• Abrasive cleaners, used too
vigorously or too often, will
eventually scratch the steel.
• When disassembling,
cleaning and reassembling
the grill, avoid contact with
the spark igniter.
Steel liquid cleaner.
Note: To reach the grill box, remove the grate, stainless steel
radiant, U-shaped burner, heat shield and drip pan.
Grease Catch Tray
Grill
Can
Assembly
Page 26
Page 29
Section Six: Care and Maintenance
COOKTOP CLEANING CHART, continued
Cooktop Part / Material Suggested Cleaners Important Reminders
Grill Drip Pan
Grill Grate
/
Stainless Steel
/
Porcelain
Enamel on Cast Iron
/
Igniters
Ceramic
• Hot sudsy water; rinse and dry
thoroughly.
• After grease removal, drip pan
may be put into dishwasher.
• While the grate is hot (but the
flame is off), dip a brass grill
brush in hot water and scrub
the grate. The steam created
from the hot water and the
abrasive action of the brush
helps loosen the hard to
remove soil.
• Use a cotton swab dampened
with water, Formula 409
Fantastic
®
.
®
or
• Do not clean in a selfcleaning oven.
• The grate is heavy; use care
when lifting. Place on a
protected surface.
• Blisters, crazing and chips
are common due to the
extreme temperatures and
rapid temperature changes.
• Do not use sharp tool to
scrape the igniter. It is
fragile; if it is damaged the
grill cannot be lit.
Surface Spill Trays /
Stainless Steel
• Hot sudsy water; rinse and dry
thoroughly.
• Formula 409
®
or Fantastic®.
Wipe spray off immediately or
apply to a paper towel first
and then wipe spill.
• Mild Abrasive Cleansers:
Cameo
Friend
Kleen King
®
, Zud®, Barkeepers
®
. Liquid cleaners:
®
, Siege Stainless
Steel and Aluminum Cleaner.
Apply with care.
• Acidic and sugar-laden spills
deteriorate the stainless
steel. Remove soil
immediately.
• Abrasive cleaners, used too
vigorously or too often, can
eventually mar the stainless
steel.
Page 27
Page 30
Section Six: Care and Maintenance
COOKTOP CLEANING CHART, continued
Cooktop Part / Material Suggested Cleaners Important Reminders
Surface Trim Strips
➞
Trim Strips
(Located between stainless
steel spill trays; they join the
spill trays.)
Wok Burner / Cast Iron
➞
• Hot sudsy water; rinse and dry
thoroughly.
• Formula 409
Wipe spray off immediately
or apply to a paper towel
first and then wipe soil.
• Clear ports of any soil with a
straightened wire paper clip or
needle.
• Scour burner with S.O.S
Scotch Brite
powdered cleanser. Rinse and
dry well. Drain and dry venturi
tube before replacing burner.
®
or Fantastic®.
®
pad, or
®
• The over-spray from liquid
cleaners may leave an
outline shadow. If allowed to
dry, it may leave a
permanent outline.
• Do not use a toothpick to
clear ports. It can break off
and plug the opening.
• Do not hit the igniter or pilot
,
when replacing burner.
Wok Pan, 24"
Wok Pan Cover / Aluminum
Wok Support Ring
Stainless Steel
/
Steel
• Wash after each use with hot,
soapy water. Rinse and dry.
• Do not use harsh abrasives or
scouring pads without reseasoning the pan.
• Keep both the inside and
outside of the pan seasoned
with oil as described on Page
22.
• Wash with hot, soapy water.
Rinse and dry immediately.
• Wash after each use with hot,
soapy water.
• Rinse with hot water and clean
sponge.
• The wok pan is steel and
will rust if not seasoned.
• It is normal for stainless steel
to discolor due to high
temperatures.
Page 28
Page 31
Section Seven: Before Calling for Service
DO-IT-YOURSELF MAINTENANCE
POWER FAILURE
In the event of a power failure, only
the standard (non-ExtraLow
®
burners and grill can be lighted
manually. It is necessary to light
each standard burner individually.
If the cooktop is being used when
the power failure occurs, turn all
of the burner control knobs to the
OFF position. Then, the standard
burners and grill can be lighted by
holding a match at the ports and
)
turning the control knob to the Hl
position. Wait until the flame is
burning all the way around the
burner cap before adjusting the
flame to the desired height.
®
The two ExtraLow
burners on
the far left side cannot be used
during a power failure. Be sure to
turn them OFF if a power failure
occurs. They will not turn back on
until both control knobs are first
turned OFF and then turned back
on again. The griddle and wok cannot be used during a power failure. See
Gas,
What To Do If You Smell
inside front cover.
INTERMITTENT OR CONSTANT IGNITER SPARKING
Intermittent or constant sparking of the sealed gas surface burners can result from a
number of preventable conditions. Eliminate these conditions as indicated in the chart.
SYMPTOM CAUSE REMEDY
Intermittent sparking • Improper fit of burner cap into • Seat cap in place.
burner base
• Ceramic igniter is wet or dirty. • Carefully dry or clean igniter.
• Burner ports are clogged. • Clean ports in burner cap with a
wire, a needle or straightened
paper clip.
(Wok) • Knob is left in the LITE position • Turn Wok knob to a setting
between Hl and LO.
Constant Sparking • Cooktop is not properly grounded. • Have a qualified electrician
• Electrical power supply is ground the cooktop properly.
incorrectly polarized. Refer to Installation Instructions.
• Refer to Installation Instructions
for correct installation.
Page 29
Page 32
Section Seven: Before Calling for Service
BEFORE CALLING FOR SERVICE
Before calling for service, check the following to avoid
unnecessary service charges.
Be sure to check these Items first:
Is there a power outage in the area?
Is the household fuse blown or the circuit breaker
tripped?
Is the Cooktop disconnected from the electrical supply?
IF THE BURNERS DO NOT IGNITE
• Are the burner caps properly aligned on the burner bases
(Sealed Surface Burners)?
• Are the burner ports clogged?
• Is a fuse blown or is the circuit breaker tripped?
• Is the manual shut-off valve closed, preventing the flow of
gas?
• Are the Wok pilot ports clogged?
• Is the spark igniter sparking (Surface Burners and Wok)?
• Is there flame on the Wok pilot burner?
DATA RATING PLATE
CUSTOMER SERVICE:
800/735-4328
or see our website:
www.thermador.com
SERVICE
INFORMATION
Serial Number
______________________________
Date of Purchase
Cooktop Models:
The data rating plate shows the model and serial numbers
of your Cooktop or Wok. It is located on the underside of
the Cooktop or Wok chassis near the gas inlet connection
and electric power cord. In most cases after installation,
technicians are unable to access the information.
Product Rating Label Location – Cooktop Model
Front - Bottom of Unit
Product Rating
Label/Serial T ag
3" Min.
3-Prong grounding type
receptacle connected to
a properly grounded and
polarized electrical
supply rated at 120VAC,
15 Amps, Single Phase,
60 HZ.
▲
36"
Power
Cord
Threading compounds must
be Resistant to Propane Gas
▲
▲
➞
3/4" flex line
▲
▲
Regulator (supplied
with unit) Install
horizontally ,
A manual valve must be
installed external to the
appliance, in an accessible
location from the front, for the
purpose of shutting off the
gas supply .
gas flow
▲
All Installer supplied parts must
conform to Local Codes.
______________________________
Dealer’s Name
______________________________
Dealer’s Phone Number
______________________________
Service Center's Name
______________________________
Service Center's Phone Number
Also, enter this information on the
Product Registration Form included with this product, then
mail it to the indicated address.
— Thank You.
WOK MODEL:
The data rating plate shows the model and serial numbers
of your Wok. It is located on the bottom of the unit.
Page 30
Page 33
NOTES
Page 31
Page 34
NOTES
Page 35
WARRANTY
FULL ONE YEAR WARRANTY
Covers one year from the date of installation or
date of occupancy for a new previously unoccupied
dwelling. Save your dated receipt or other evidence
of the installation/occupancy date.
Thermador Will Pay For:
All repair labor and replacement parts found to be
defective due to materials and workmanship.
Service must be provided by a Factory Authorized
Service Agency during normal working hours.
For a Service Agency nearest you, please call 800/
735-4328.
THERMADOR WILL NOT PAY FOR:
1. Service by an unauthorized agency. Damage or
repairs due to service by an unauthorized agency
or use of unauthorized parts.
2. Service visits to:
• Teach you how to use the appliance.
• Correct the installation. You are responsible
for providing electrical wiring and other
connecting facilities.
• Reset circuit breakers or replace home fuses.
3. Damage caused from accident, alteration,
misuse, abuse, improper installation or
installation not in accordance with local electrical
codes or plumbing codes, or improper storage
of the appliance.
4. Repairs due to other than normal home use.
5. Service labor during limited warranty period.
6. Travel fees and associated charges incurred
when the product is installed in a location with
limited or restricted access, (i.e., airplane flights,
ferry charges, isolated geographic regions).
Warranty applies to appliances used in residential
application: it does not cover their use in commercial
installations.
This warranty is for products purchased and retained
in the 50 states of the U.S.A., the District of Columbia
and Canada. Should the appliance be sold by the
original purchaser during the warranty period, the
new owner continues to be protected until the
expiration date of the original purchaser’s warranty
period.
The warranty applies even if you should move.
THERMADOR DOES NOT ASSUME ANY
RESPONSIBILITY FOR INCIDENTAL OR
CONSEQUENTIAL DAMAGES. Some states do
not allow the exclusion or limitation of incidental or
consequential damages, so the above limitation or
exclusion may not apply to you. This warranty gives
you specific legal rights and you may also have
other rights which may vary from state to state or
province to province.
Page 36
Specifications are for planning purposes only. Refer to installation instructions and consult your
countertop supplier prior to making counter opening. Consult with a heating and ventilating engineer
for your specific ventilation requirements. For the most detailed information, refer to installation
instructions accompanying product or write Thermador indicating the model number.
Thermador reserves the right to change specifications or design without notice. Some models are
certified for use in Canada. Thermador is not responsible for products which are transported from
the United States for use in Canada. Check with your local Canadian distributor or dealer. Thermador,
5551 McFadden Avenue, Huntington Beach, CA 92649.
For the most up to date critical installation dimensions by fax, use your fax handset and
dial 702/833-3600. Use code #8030.
BSH Home Appliances Corporation
5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328
ECO 16847 • 5040002713 Rev. C • © 2003 BSH Home Appliances Corp. • Litho U. S. A. 9/03
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