Thermador THRERADWRH821 User Manual

THERMADOR PROFESSIONAL® PRO GRAND® DUAL FUEL RANGES

THERMADOR PROFESSIONAL® PRO GRAND® DUAL FUEL RANGES

Models

PRD36
PRD48

Congratulations on your recent THERMADOR® purchase! Whether you are a dedicated chef or simply a connoisseur of the
art of cooking, owning a THERMADOR kitchen is the ultimate expression of personal style, good taste and an appreciation
for the complete culinary experience. Our award-winning products have been empowering culinary enthusiasts for more
than eleven decades.

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

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

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

THERMADOR wishes you many years of creative cooking.

Table of Contents

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

Important Safety Instructions ........................................1

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

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

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

Parts Identification — 48” Range............ ...................... 10

Parts Identification — 36” Range .................................. 11

Using the Cooktop ..............................................12

Control Knobs.......................................... .....................12

Cookware Recommendations ......................................17

Specialty Cookware ......................................................18

Surface Burner Cooking Recommendations ................19

Electric Griddle (some models) ....................................21

Griddle Cooking Recommendations .............................22

Using the Oven ............................... ...................23

Oven Controls ............................................................... 23

Kitchen Timer ...............................................................23

Cook Timer ................................................................... 23

Offset Feature ............................................................... 24

Sabbath Mode ..............................................................24

Meat Probe ................................................................... 23

Minimum Internal Cooking Temps ............................... 24

Oven Functions .................................................. 25

Tips for Bake ................................................................ 25

Setting Bake/Roast ...................................................... 26

Roast ............................................................................ 27

Roasting Recommendations ........................................ 27

Convection Baking ........................................................ 27

Convection Baking Recommendations ........................ 29

Keep Warm .................................................................. 29

Proof (48") .................................................................... 30

Other Uses Of Bake ..................................................... 30

Broil/Convection Broil ................................................... 31

Broiling & Roasting Recommendations ........................ 32

Care and Maintenance ................... ................... 33

Self-Cleaning the Oven .......................... ..................... 33

Cleaning Recommendations ........................................ 35

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

Before Calling For Service ............ ................... 40

Statement of Warranty ................... ................... 41

Customer Support, Accy. & Parts......... Back

This THERMADOR® appliance is made by

BSH Home Appliances Corporation

1901 Main Street, Suite 600

Irvine, CA. 92614

Questions?

1-800-735-4328

www.thermador.com

We look forward to hearing from you!

Safety

Important Safety Instructions

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PLEASE READ CAREFULLY

WARNING:

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

— Do not store or use gasoline or other flammable

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

— WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do 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.

Gas and Electrical Requirements and Grounding Instructions

Gas Type Verification

Verify the type of gas supplied to the location. Ensure that
the appliance is connected to the type of gas for which it is
certified. All models are certified for use with natural gas.
Field conversion of the appliance for use with propane gas
supply will require a conversion kit (included). Make certain
your range and gas type are the same. Refer to the product
rating label which can be located as indicated in Figure 35

on Page 40.

CAUTION:

When connecting the unit to propane gas, make certain
the propane gas tank is equipped with its own high­pressure regulator in addition to the pressure regulator
supplied with the range. The maximum gas pressure

to this appliance must not exceed 14.0” water
column (34.9 mb) from the propane gas tank to the
pressure regulator.

WARNING:

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

Do not operate the range without the anti­tip bracket in place. Failure to follow the
instructions in this manual can result in
death or serious burns to children and
adults.

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

IMPORTANT:

When installing against a combustible surface, a High Shelf
or Low Back guard is required. A THERMADOR® High
Shelf or Low Back guard must be purchased separately.
Before using the range, insure that it is equipped with a
proper back guard. Refer to the Installation Manual
accompanying this appliance for more information.

When using the Flush Island Trim, THERMADOR
recommends a minimum 12” (305 mm) rear clearance to a
combustible surface. Clearances from non-combustible
materials are not part of the ANSI Z21.1 scope and are not
certified by CSA. Clearances of less than 12” (305 mm)
must be approved by the local codes and/or by the local
authority having jurisdiction.

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

English 1

Important Safety Instructions

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WARNING:

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

CAUTION:

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

• plastics or containers that can melt

• flammable items

• a total load over 30 lbs. (13.6 kg)

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

and ordinances.

WARNING:

IN CASE OF AN ELECTRICAL FAILURE

If for any reason a gas control knob is turned ON and
there is no electrical power to operate the electronic

igniters on the range's cooktop STAR® burners, turn
OFF the gas control knob and wait 5 minutes for the
gas to dissipate before lighting the STAR burner
manually.

WARNING:

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

CAUTION:

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

36" Dual-Fuel Models:

240/208 volts, 60 Hz., 40 Amp electrical circuit required.

48" Dual-Fuel Models:

240/208 volts, 60 Hz., 50 Amp electrical circuit required

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.

See the Installation Manual for electrical requirements and
grounding instructions.

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

the standard cooktop
with a match.

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

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

TESTED IN ACCORDANCE WITH:

• ANSI Z21.1 for Household Gas Appliances

• UL858 for Household Electric Ranges

• CAN/CSA-22.2 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
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.

. During a power failure, you can use

STAR burners, but each must be lit

English 2

Important Safety Instructions

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

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

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

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

In the event a STAR® burner goes out and gas escapes,
open a window or a door. DO NOT attempt to use the
range until the gas has had time to dissipate. Wait at least
5 minutes before using the range.

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

Child Safety

When children become old enough to use the appliance, it
is the legal responsibility of the parents or legal guardians
to ensure that they are instructed in safe operation of the

appliance by qualified persons.

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

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

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

DO NOT hang articles from any part of the appliance or
place anything against the ovens. Some fabrics are quite
flammable and may catch on fire.

If the range is near a window, be certain the curtains do not

blow over or near the range STAR
catch on fire.

burners; they could

WARNING:

TO REDUCE THE RISK OF A GREASE FIRE:

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

• Always turn hood ON when cooking at high heat or
when flambéing food (i.e. Crepes Suzette, Cherries
Jubilee, Peppercorn Beef Flambé).

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

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

WARNING:

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

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

ALWAYS have a working smoke detector near the kitchen.
In the event that personal clothing or hair catches fire, drop
and roll immediately to extinguish flames.

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

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

English 3

Important Safety Instructions

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WARNING:

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

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

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

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

• Use an extinguisher only if:

• You know you have a class ABC extinguisher

and you already know how to operate it.

• The fire is small and contained in the area where

it started.

• The fire department is being called.

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

WARNING:

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.

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

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

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

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

DO NOT use aluminum foil to line any part of the oven or
range. Use of a foil liner could result in a shock or fire
hazard, or the obstruction of the flow of combustion and
ventilation air. Foil is an excellent heat insulator and heat
will be trapped beneath it. This will upset the cooking
performance and can damage the finish of the oven or the
range.

WARNING:

The appliance is for cooking. Based on safety
considerations, never use the oven or cooktop to warm
or heat a room. Also, such use can damage the cooktop
or oven parts.

WARNING:

NEVER cover any slots, holes, or passages in the oven
bottom or cover an entire rack with materials such as
aluminum foil. Doing so blocks air flow through the oven.
Aluminum foil linings may also trap heat, causing a fire
hazard.

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.

English 4

Important Safety Instructions

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

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

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

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

During cooking, set the burner control so that the flame
heats only the bottom of the pan and does not extend

beyond the bottom of the pan.

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

DO NOT use flammable cleaners to clean the range.

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

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

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

For proper lighting and performance of the burners, keep
the igniter ports clean. It is necessary to clean the ports
when there is a boil over or when the burner does not light
even though the electronic igniters activate. See cleaning
instructions “Brass Burner Base and Cast Iron Cap” on

page 35.

WARNING:

WARNING:

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

Use caution to insure that drafts like those from forced air
vents or fans do not blow flammable material toward the
flames or push the flames so that they extend beyond the
edges of the pot.

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

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

After a spill or boil over, turn off the burner and using
caution due to possible hot surfaces, clean around the
burner and burner ports. After cleaning, check for proper
operation.

WARNING:

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

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

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

English 5

Important Safety Instructions

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When using the oven do not touch the broiler element, the
interior surfaces of the oven or the exterior area
immediately surrounding the door. Interior oven surfaces
become hot enough to cause burns. The heat deflector,
which deflects heat away from the cooktop and the trim on
the top and sides of the oven door, will also be hot when
the oven is in use.

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

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

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

DO NOT clean, rub, damage, move or remove the door
gasket. It is essential for a good seal during baking. If the
gasket becomes worn or excessively soiled with food
particles, replace gasket to assure a tight seal.

Protect the self-cleaning feature. Clean only those parts
indicated in this booklet. DO NOT use commercial oven
cleaners or oven liner protective coatings of any kind in or
around the self-cleaning oven(s).

DO NOT obstruct the flow of combustion or ventilation air.

WARNING:

DO NOT block or obstruct the flow of air

Flush Island
Trim Vent

Low Back
Vent

through the ventilation openings. The oven
vent is located at the back of the appliance.
The vents need to be unobstructed and
open to provide necessary airflow that is
important for proper oven performance.

DO NOT touch oven vent area while the
appliance is on and for several minutes
after the appliance is off. Some parts of the
vent and surrounding areas become hot
enough to cause burns. Allow appliance
sufficient time to cool before touching or
cleaning vent areas.

DO NOT position plastic or other heat­sensitive items on or near the oven vent.
These items could melt or ignite.

For safety reasons and to avoid damage to the range,
never sit, stand, or lean on the oven door.

Service should only be done by authorized technicians.
Technicians must disconnect the power supply before
servicing this unit.

Listen to be sure the cooling blower runs whenever the
oven controls are set to BROIL or BAKE modes, after oven
heats to 300°F (149°C) — see “Automatic operation of the
cooling blower” on page 29. If the fan does not operate, do
not use the oven. Call an authorized service center for
service.

To avoid a fire hazard, grease accumulation must be
prevented by frequently cleaning the ventilation hood and
filters.

In case of fire or when intentionally “flaming” liquor or other
spirits on the range's cooktop, follow manufacturer’s
instructions. Use caution when cooking foods with high
alcohol content (e.g. rum, brandy, bourbon) in the oven.
Alcohol evaporates at high temperatures. There is a risk of
burning as the alcohol vapors may catch fire in the oven.
Use only small quantities of alcohol in foods, and open the
oven door carefully.

IMPORTANT SAFETY NOTICE:

The California Safe Drinking Water and Toxic Enforcement
Act requires the Governor of California to publish a list of
substances known to the state to cause cancer, birth
defects, or other reproductive harm, and requires
businesses to warn customers of potential exposure to
such substances.

The burning of gas cooking fuel and the elimination of soil
during self-cleaning can generate some by-products which
are on the list. Exposure to these substances can be
minimized by:

1. Providing good ventilation when cooking with gas.

2. Providing good ventilation during and immediately after self cleaning the oven.

3. Operating the unit according to the instructions in this manual.

DO NOT store or use corrosive chemicals, vapors,
flammables, or nonfood products in or near this appliance.
It is specifically designed for use when heating or cooking
food. The use of corrosive chemicals while heating or
cleaning will damage the appliance and could result in
injury.

English 6

Before You Begin

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

Table 1: Range Accessories and Parts

DESCRIPTION 36" 4-Burner w/ Griddle 36" 6-Burner 48" 6-Burner w/ Griddle

Full Access® Oven Racks, Main Oven

Full Access Oven Racks, Secondary Oven

Two-Piece Broil Pan* 1 1 2

Temperature Probe 1 1 2

STAR® Burner Caps

Burner Grates 2 3 3

Control Knobs 7 8 9

LP Conversion Kit 1 1 1

Titanium Coated Aluminum Griddle 1 0 1

Leg Cover Assemblies 4 4 4

Flush Island Trim** 1 1 1

Product Registration Card 1 1 1

Handy Hints Guide 1 1 1

Installation Manual 1 1 1

Use and Care Guide 1 1 1

3 3 3

002

4 6 6

*All models have one porcelain two-piece broiler pan for the oven. The 48” models also have a small two-piece
broiler pan for the Secondary Oven.
**All models are supplied with a Flush Island Trim; however, see Warning concerning spacing behind the range
when using the range with the Flush Island Trim.

Remove all packaging materials and
temporary labels from oven and cooktop.
Please, recycle the packaging material as all
THERMADOR® packaging is recyclable.

1. Check that you have the items listed in Table 1.

2. Record the Model and Serial number on page 40.
See “Data Rating Labels” found on the Rating Label
Plate. Rating Label Plate is located on the right side of
the range between the oven cavity and side panel (see
Figure 35 on Page 40). 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:

Cutting Board (PA12CHPBLK), Griddle/Grill Cover
(PA12CVRJ), Wok Support Ring (PWOKRINGHC), Toe
Kick (PA48JTKG) and other accessories are available

from your THERMADOR Dealer

Grill Plate (PA12GRILHC), 12”

.

IMPORTANT:

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

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

English 7

4. Position the racks correctly in the oven. The correct

Side View

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.

55

44

33

22

11

Figure 1: Main Oven Rack Positions

5. THERMADOR Full Access® Oven Racks are
standard on all models. Each gliding oven rack can

be pulled out and pushed back into the oven with
minimal effort — even while supporting a large turkey

or roast.

IMPORTANT:

Always remove the Full Access oven racks before self­cleaning the oven. If the gliding racks remain in the oven
during Self-Clean, lubricants in the glide mechanisms of

each rack will be lost and the finish will discolor.

WARNING:

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

Placing Rack In Oven:

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

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

Removing Rack from Oven:

To remove or reposition a rack in the oven, pull the rack
toward the front of the oven. Lift up the front of the rack

over the safety stops and pull the rack from the oven.

Always remove
before Self Clean

Figure 2: Full Access Oven Rack

6. Ensure that the burner caps are correctly seated on
the burner bases of the range's cooktop (see

Figure 15 and Figure 16 on Page 15). Turn on each
burner to check for proper flame color. See “Flame
Description” on page 16 for details.

Side View

Side View

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, as shown. This is
necessary to keep the rack in the correct position while
fully inserted into the oven.

Figure 3: Side View of Rack on the Rack Guide

English 8

CAUTION:

Aluminum foil should never be used to cover the oven
racks or to line the oven. DO NOT remove the broiler
element in the electric oven.

NOTE:

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

The THERMADOR PROFESSIONAL® range occasionally
has a smell or smoke when first used. These smells or
smoke comes from the burning off of manufacturing
residues and is typical of any new oven regardless of
manufacturer. Before baking or broiling, the oven and
broiler should be turned on to burn off the manufacturing
oils using one of the two following methods:

— Turn on kitchen ventilation (or if vent hood is a

recirculation type open a window). Set oven at 500ºF
(260ºC) and let the oven go through a 2 hour cycle at
high heat then shut off the oven. Please read “Care
and Maintenance” on page 33 before cleaning the
oven racks.

— Turn on kitchen ventilation (or if vent hood is a

recirculation type open a window). Remove oven
racks. Set oven into self clean cycle and let self clean
run (see “Self-Cleaning the Oven(s)” on page 33).

Please note that pet birds can be sensitive to the odors created during any high heat cooking whether it is a manufacturing residue burn off or food so it is recommended that birds be removed from the kitchen area.

English 9

Description

300
250

200

100

BROIL

CLEAN

el
ectronic control

400

450

500

350

Model and Parts Identification — 48” Range

1010

88

350

400

300

450

250

500

200

BROIL

100

CLEAN

electronic control

OVEN LIGHT PANEL LIGHT

99

–+

55

OVEN LIGHT

77

99

ENTER CANCEL

11

11

22

22

–+ ENTER CANCEL

66

33

77

1212

1010

44

11

Figure 4: 48” Dual Fuel Control Panel

Key for 48" Models

®

13

1414

14

14

15

1313

14

1414

OFF

OFF

HI

HI

OFF

OFF

OFF

OFF

HI

HI

HI

HI

OFF

OFF

OFF

OFF

HI

HI

OFF

OFF

OVEN LIGHT

OVEN LIGHT

>

>

Kitchen Timer

Kitchen Timer

300

350

Cook Timer

Cook Timer

250

ENTER CANCEL

ENTER CANCEL

400

200

–+

–+

450

100

500

BROIL

CLEAN

OVEN LIGHT PANEL LIGHT

OVEN LIGHT PANEL LIGHT

el
ectronic control

OFF

OFF

>

>

Kitchen Timer

Kitchen Timer

OFF

OFF

Cook Timer

Cook Timer

ENTER CANCEL

ENTER CANCEL

– +

– +

17

1717

1515

1414

OFF
OFF

OFF

OFF

HI

HI

OFF

OFF

HI

HI

16

1. Control Knobs, ExtraLow

2. Control Knobs, Standard Burners (2)

3.

Control Knobs, ExtraHigh

4. Electric Griddle Knob (1)

5. Secondary Oven Control Knobs

6. Main Oven Control Knobs

7. Oven Light Switches

8. Temperature Gauge

9. Oven Display Screens

10. Oven Display Control Buttons

11. Control Panel Light

12. Control Panel Light Switch

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

1616

8

19

1818

Back (ordered separately)

14. Burner Grates & Burners

15. Electric Griddle

16. Main Oven (3 racks included)

17. Secondary Oven (2 racks included)

1919

18. Range Feet (4)

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

WARNING:

separately)

To provide proper ventilation of the range,

DO NOT remove range feet.

Burners (3)

TM

& ExtraLow (1)

Figure 5: 48” Dual Fuel Range Identification

English 10

Model and Parts Identification — 36” Range

Key for 36" Models

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

2. Burner Grates & Burners (Griddle located in center on select models)

®

3.

Control Knobs, ExtraLow

4. Control Knobs, Standard Burners (2)

5. Oven Control & Temperature Indicator

6. ExtraHighTM & ExtraLow

7. Oven Display Screen & Control Buttons

8. Oven Light and Control Panel Light Switches

9. Temperature Gauge

10. Oven Door

11. Range Feet (4)

12. Leg Cover Assemblies (4)

Burners (3)

Burner (1)

WARNING:

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

10

2

1

2

2

3

5

8

9

7

4

3

6

12

11

Figure 6: 36” Dual Fuel Range Identification

Main Electric Oven Interior

1. Oven Interior Lights (2)

22

44

11

88

55

66

77

33

55

11

2. Broil Element

3. Oven Temperature Sensor

4. Temperature Probe Outlet (also located on the left side of the small oven cavity on select models)

5. Rack Guides

6. Full Access Oven Rack (3 included, not shown)

7. Bake Element (hidden)

8. Convection Fan Cover

Figure 7: 48” and 36” Dual Fuel Oven Interior

English 11

Using the Cooktop

Star

®

ExtraLow

Standard

Griddle

Standard

ExtraLow

ExtraLow

ExtraLow

&

ExtraHigh

Bezel

Knob

Sealed STAR® Burners

Figure 8: STAR Brass Burner Base

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

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

Control Knobs

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

Bezel

HI

HI

Knob

Knob

Figure 10: Standard STAR Burner Control Knob

OFF

OFF

HI

HI

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

Left Rear

Center Rear

Griddle

Bezel

OFF

OFF

Right Rear

On all models, the two left and two right burners have the
exclusive ExtraLow® feature, any remaining burners are
Standard. Each STAR® burner has its own control knob.

ExtraLow

English 12

ExtraLow Standard

ExtraLow

ExtraLow

Standard

Griddle

Griddle

Standard

Standard

Figure 9: Burner Power Features

ExtraLow

ExtraLow

ExtraLow

ExtraLow

&

&

ExtraHigh

ExtraHigh

Left Front

Center Front

Figure 11: Cooktop Symbols

Right Front

Operation of the STAR Burners

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

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

• After flame ignition, the igniter stops sparking.

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

• A blue light is positioned directly above each burner
control knob. The light turns on when the control knob
is rotated to an active mode. It is off when the control
knob is in the OFF position.

BTU Output for Standard STAR® Burners

ExtraLow

®

Range

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

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

BTU Output for ExtraLow® STAR Burners

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

• SIM is equivalent to 3,000 BTU / HR.

• XLO

®

is equivalent to 375 BTU / HR when the control
knob is adjusted to the lowest setting in the ExtraLow
range.

BTU Output for POWERBOOSTTM

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

• SIM is equivalent to 3,000 BTU / HR

• XLO is equivalent to 375 BTU / HR when the control
knob is adjusted to the lowest setting in the ExtraLow
range.

ExtraLow® STAR

®

Burners

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

Figure 12 shows that the control knob has an additional
range between the SIM and XLO settings. When the knob
is set within this range, the flame cycles off and on. By
varying the length of time the flame 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.

OFF

Operation of the ExtraLow® Burner

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

• When the knob is rotated just beyond the SIM setting,
the flame will cycle ON for approximately 54 seconds
and OFF for 6 seconds of each minute.

• To vary the amount of low heat, the control can be set
anywhere within the SIM and XLO range marked on
the knob.

ExtraLow® Techniques

• The type and quantity of food affects which setting to
use.

• The pan selected affects the setting. Its size, type,
material, and whether a lid is used, all affect the
consistency of the cooking temperature.

• To maintain a low or simmer heat, bring food to a
rolling boil. Stir well, then cover the pan and lower the
heat to a setting just below SIM.

• Check periodically to see if the control knob should be
turned to another setting.

• If an over-size pan is used, the simmer action may
occur mainly in the center of the pan. To equalize the
temperature throughout the food, stir the food around
the outer edges of the pan into the food in the center.

• It is normal to stir food occasionally while simmering.
This is especially important when simmering for several
hours, such as for a homemade spaghetti sauce or
beans.

• When lowering the flame setting, adjust it in small
steps.

• If the setting is too low to hold a simmer, bring the food
back to a boil before re-setting to a higher heat.

• It is normal not to see simmer bubbles immediately
after the food has been stirred.

• There may be bubbling when the flame cycles ON and
no bubbles when the flame is OFF. Even when the
flame is OFF, there will be steam and a slight quiver on
the liquid’s surface.

POWERBOOST

®

ExtraLow

ExtraLow

OFF

Range

Range

®

®

The POWERBOOST, or XHITM, is located at the right-front
position of the rangetop. The XHI is 4,000 BTU greater on
its highest setting than any other STAR Burner. It offers the
convenience to quickly boil water, sear steaks, stir-fry
vegetables, etc. Use of the SIM and XLO remains the same
as the other XLO Knobs (see Figure 11 on Page 12).

Figure 12: ExtraLow STAR Burner Control Knob

English 13

Electronic Single Point Ignition

Igniter

Igniter

Burner Cap

Burner Base

Igniter

Igniter

If a burner fails to ignite, refer to “Before Calling For Service” on page 40.

Automatic Re-Ignition

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

IMPORTANT:

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

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

Figure 13: Igniter

Burner Cap

Burner Cap

Burner Base

Burner Base

Figure 14: STAR Burner Components

Each STAR® burner has its own electronic igniter that
sparks when the burner is turned on. Each burner
should light in 4 seconds or less. If a burner does not
light, check to see that the burner cap is positioned
correctly on the base (see Figure 15 and Figure 16).

Igniter

Igniter

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

Burner Cap Placement

The burner caps must be properly placed on the STAR
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.

• 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:

DO NOT touch the STAR burners when the igniters are sparking.

English 14

CAUTION:

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

Star

®

Star

®

Power Failure

• Check each burner to make sure there is no gap
between the burner cap and burner base. See
Figure 15 and Figure 16 for examples of correct and
incorrect placements of the burner cap.

• You may gently try to move the burner caps from side
to side to check if the caps are properly placed on the
burner bases. When properly placed, each burner cap
will rest flat on top of its burner base, and completely
cover the star-shape of the burner base when viewed
from the top as shown in Figure 15.

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

• DO NOT attempt to light the two left and two right
XLO® burners manually during a power failure. These
burners are equipped with the ExtraLow® feature and

cannot be lit manually.

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

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

• If you smell gas, refer to safety precautions listed on
page 1.

Figure 15: Correct Burner Cap Placement

WARNING:

In the event of a power failure, turn all knobs to the OFF Position. Only the Standard burners can be lit manually.

Figure 16: Incorrect Burner Cap Placement

English 15

Flame Height

Dark Blue

Secondary Cone

Light Blue

Primary Cone

• 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

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

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

Dark Blue

Dark Blue

Secondary Cone

Secondary Cone

Light Blue

Light Blue

Primary Cone

Primary Cone

Figure 17: Flame Colors

WARNING:

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

®

1) The STAR
certified installer or agency to ensure proper
combustion.

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

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

burners should be adjusted by a

English 16

Cookware Recommendations

WARNING:

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

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

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

• 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.

Figure 18: Base Diameter

• Select the base diameter to match the diameter of the
flame. The diameter of the flame should be the same
size as the pan base or slightly smaller. Oversize or
under size pans sacrifice cooking performance. A 5½”
(140 mm) base size is generally the smallest
recommended.

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

Figure 19: Balanced Pan

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

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

Figure 20: Flat Base Pan

• A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged or
too lightweight will heat unevenly. Heat and cool pans
gradually to avoid sudden temperature changes which
tend to distort cookware. Do not add cold water to a hot
pan.

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

Figure 21: Covered Pan

English 17

Specialty Cookware

Figure 22: 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.

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

Suggestions For Using the Recommendations

Use the chart on page 19 through page 20 as a guide. The
settings you use will vary depending on the pans selected
and the starting temperature of the food.

Figure 23: Round-Bottom Wok in Support Ring

• Woks — Either flat based or round bottom woks with

the accessory ring can be used on all models. Round
bottom woks must be used with a support ring. The
Wok pan and the porcelain-coated cast iron wok
support ring must be purchased separately
(PWOKRINGHC).

• Canners and Stock Pots — Select one with a base

diameter that extends no more than 2” (51mm) beyond
the grate.

Standard Size Water Bath Canner

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

Standard Size Pressure Canner

8 to 22 quarts (7.6 to 20.9 liters), with an 8” to 11” base
(203–279 mm) and a 6½” to 12” depth (165–305mm).

On the chart, the “Finish Setting” has been separated for

the Standard and ExtraLow® STAR® burners. There may
or may not be a change between the two burner settings.

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

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

English 18

Surface Burner Cooking Guide

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

Finish Setting

Standard STAR®

Burners

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

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

SIM – to start melting Allow 5 – 10 minutes to melt

HI – cover, bring water to a

boil, add cereal

XLO – may be stirred to
hasten melting

SIM to MED – cook
following recipe

SIM to MED SIM
according to package
directions

– cook

SIM to MED – finish
cooking according to
package directions

SIM to MED Same as for Standard STAR

SIM Same as for Standard STAR

Finish Setting ExtraLow®

(XLO®) STAR® Burners

Burners

Same as for Standard STAR
Burners

XLO – to hold, cover*

XLO – allow 10 – 15 minutes

to melt
XLO – to hold*

Burners

Burners

Pudding SIM to MED SIM – bring

milk to a boil

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

MED HI – cover eggs with

water, add lid, bring to boil

add eggs

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 STAR

brown on MED

SIM Same as for Standard STAR

Burners

XLO – cook 3 – 4 minutes for

soft cooked; or 15 – 20
minutes for hard cooked

SIM finish cooking Same as for Standard STAR

Burners
XLO – to hold for a short

period*

SIM to MED – finish
heating

SIM to MED – finish
cooking

SIM – cover, finish
cooking

Same as for Standard STAR
Burners

Same as for Standard STAR
Burners

XLO – Simmer until tender

Burners

Same as for Standard STAR
Burners

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

maintain temperature

* These foods should be stirred occasionally.

Same as for Standard STAR
Burners

English 19

Food Start Setting

Finish Setting

Standard STAR®

Burners

Finish Setting ExtraLow®

(XLO®) STAR® Burners

Pan Frying: Lamb

MED HI – preheat skillet MED – brown meat Same as for Standard Burners

Chops, Thin Steaks,
Hamburgers, Link
Sausage

Poaching: Chicken,
whole or pieces, Fish

Simmering: Stewed
Chicken, Corned Beef,

MED HI – Cover, bring
liquids to a boil

HI – cover, bring liquid to a
boil

Tongue, etc.

PASTAS

Macaroni, Noodles,

HI – bring water to a boil,
add pasta

MED HI to HI – to
maintain a rolling boil

Spaghetti

POPCORN

(use a heavy, flat

HI – cover, heat until
kernels start to pop

MED HI – finish popping Same as for Standard Burners

bottom pan)

PRESSURE COOKER

Meat

MED HI to HI – build up
pressure

SIM to MED – maintain
pressure

Vegetables HI – build up pressure SIM to MED – maintain

pressure

RICE HI – cover, bring water and

rice to a boil

SIM – to maintain Low
Boil. Cover and cook until
water is absorbed

SAUCES

Tomato Base

MED HI – cook meat/
vegetables, follow recipe

SIM – to maintain simmer XLO – simmer to thicken

XLO – to hold

To finish cooking

XLO – to simmer slowly
XLO – to hold, cover

Same as for Standard Burners

Same as for Standard Burners

Same as for Standard Burners

Same as for Standard Burners
XLO – to hold, cover

sauce, uncovered

White, Cream,
Bernaise,

MED – melt fat, follow
recipe

SIM – finish cooking XLO – to hold, cover*

Hollandaise XLO XLO – to hold, lowest setting

for short period, stir frequently

SOUPS, STOCK HI – cover, bring liquid to a

SIM to maintain simmer Simmer XLO – to hold, cover*

boil

VEGETABLES

Fresh

Frozen HI – cover, bring water and

HI – cover, bring water and
vegetables to a boil

vegetables to a boil

SIM to MED – cook 10
minutes, or until tender

SIM to MED – cook
according to package

Same as for Standard Burners
XLO – to hold, cover

Same as for Standard Burners

directions

Deep Frying HI – heat oil MED to MED HI –

Same as for Standard Burners
maintain frying
temperature

In Pouch HI – bring water and pouch

to a boil

SIM to MED – cook
according to package

Same as for Standard Burners

directions

Saute HI – heat oil or melt butter,

add vegetables

Stir Fry HI – heat oil, add

vegetables

SIM to MED – cook to
desired doneness

HI to MED HI – finish
cooking

Same as for Standard Burners

Same as for Standard Burners

* These foods should be stirred occasionally.

English 20

Using the Electric Griddle (available on some models)

GHT

GHT

Description

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

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

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

• The electric griddle element is rated 120 volts AC,
1,630 watts.

CAUTION:

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

WARNING:

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

• There are no fixed settings on the knob.

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

Preparing the Griddle

If the range is equipped with an electric griddle, check the
griddle frame adjustment by pouring two tablespoons of
water on the back of the griddle plate. The water should
slowly roll into the grease tray. If not, adjust the two screws
under the back of the frame. Start with one half turn
counterclockwise (CCW) of the screws. Further adjustment
should be made by one-quarter turn until water slowly flows

into the grease tray (Figure 25).

Move griddle
plate to the
side and turn
leveling screws

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

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

OFF

OFF

OFF

OFF

Figure 24: Griddle Control Knob

Figure 25: Griddle Plate Leveling Screws

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

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

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/

English 21

Grill temperature to be higher or lower than the knob set-

Grease Tray

ting.

NOTE:

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

Griddle Cooking Recommendations

FOOD SETTING

Griddle Grease Tray

Grease Tray

Grease Tray

Eggs

Bacon, Breakfast Sausage

Toasted Sandwiches

Boneless Chicken Breasts

Boneless Pork Chops,

1" (25.4 mm) thick

Steaks, 1" (25.4 mm) thick

Ground Beef Patties, 6 ounces

Hot Dogs

Ham Slices, ½” (12.7 mm) thick

Pancakes, French Toast

325°F – 350°F

(160°C – 180°C)

375°F – 400°F

(190°C – 200°C)

350°F – 375°F

(180°C – 190°C)

375°F – 400°F

(190°C – 200°C)

375°F – 400°F

(190°C – 200°C)

400°F – 425°F

(200°C – 220°C)

375°F – 400°F

(190°C – 200°C)

350°F – 375°F

(180°C – 190°C)

350°F – 375°F

(180°C – 190°C)

400°F – 425°F

(200°C – 220°C)

Figure 26: Grease Tray

• Clean the tray after every use. When removing the tray,
use care when tipping it so that the contents do not
spill.

• The griddle plate and its grease tray are dishwasher
safe.

• After cooling, pour the grease into a grease-resistant
container for disposal.

Cooking on the Griddle

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

2. Preheat until the griddle light goes off.

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

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Potatoes, Hash Browns

375°F – 400°F

(190°C – 200°C)

Using the Oven

Plug

Cable

Probe

Extended Cooking Functions

Oven Setting Controls

>

Kitchen Timer
Settings

ENTER CANCEL–+

11 2222 33

1. ENTER verifies a selection

2. (

-) decreases and (+) increases time and/or

temperatures, it is also used to scroll through menu
items: Kitchen Timer, Cook Timer, Offset, and
Sabbath oven functions.

3. CANCEL clears all oven operations.

Figure 27: Oven Setting Controls

Kitchen Timer

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

Cook Timer

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

To set the timer:

1. Press ENTER.

2. Use the “+” and “-” buttons to select either KITCHEN TIMER or COOK TIMER. Press ENTER.

3. Press the “+” and “-” buttons to select desired time.

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

NOTE:

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

• The maximum Cook Time setting is 12 hours.

Programming the Meat Probe

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

1. Flip the cap of the outlet up (see Figure 7 on Page 11).

Cable

Probe

Probe

Figure 28: Meat Probe

2. Insert the plug end into the outlet (see Figure 28).

3. Insert probe into the meat.

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

• Insert the probe until its tip is rested in the center of
the thickest, meatiest portion of the meat.

• Ensure that the probe does not touch bone, fat, or
gristle.

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

4. Close the oven door.

5. Select (–) to decrease or (+) to increase the desired

internal temperature to be met. Press Enter.

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

• The probe function is only available for Bake,

Convection Bake, Roast, and Convection Roast
modes.

• Probe is not available when Cook Timer has been

set.

• The range for the probe temperature is between

120ºF (50ºC) and 200ºF (95ºC).

Cable

Plug

Plug

English 23

7. When the actual probe temperature reaches the
desired set temperature, the cooking mode will be
finished and the “end of cook timer” will beep to
indicate that the cooking process has concluded. The
oven turns itself off automatically when the meat probe
temperature has been reached.

Probe Care and Use

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

• DO NOT use tongs or other instruments to pry on the
probe when removing it or to “hammer” the probe into a
food dish.

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

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

• DO NOT store the probe inside the oven.

Using the Offset Feature

The Offset feature allows the cook to further fine-tune their
cooking parameters to their own personal optimal settings
by allowing them to adjust the temperature offset of the
oven by +/-25°F (14°C) in increments of 5°F. For example,
if the cook judges the oven temperature as too hot and
wants to lower it by 5°F, press the “–” button. To increase
the temperature by 5°F, press the “+”. This feature is useful
if you find that food is consistently either too brown or too
light for your tastes.

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

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

• By default, the temperature is set at 0°.

• The unit will continue to run the input offset value
indefinitely until the user manually changes it, or until
the unit loses power, in which case Offset will need to
be reset.

Minimum Internal Cooking Temperatures

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

U. S Department of Agriculture Food Safety and
Inspection Service, are as follows:

Fresh ground beef, veal, lamb, pork 160°F (72°C)

Beef, veal, lamb roasts, steaks, chops

Medium rare 145°F (63°C)

Medium 160°F (71°C)

Well done 170°F (77°C)

Fresh pork roasts, steaks, chops

Medium 160°F (72°C)

Well done 170°F (77°C)

Ham

Cook before eating 160°F (72°C)

Fully cooked, to reheat 140°F (60°C)

Poultry

Ground chicken, turkey 165°F (74°C)

Whole chicken, turkey 180°F (82°C)

Breasts, roasts 170°F (77°C)

Thighs and wings 180°F (82°C)

Stuffing (cooked alone or in bird) 165°F (74°C)

Egg dishes, casseroles 160°F (72°C)

Leftovers 165°F (74°C)

Using the Sabbath Mode

Sabbath Mode is for faiths with “No Work” requirements on
the Sabbath. It keeps an oven on at a specified
temperature for as long as it is required. The cook can
prepare a meal prior to a holiday and then leave it in the
always-warm oven until it is ready to be eaten.

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

• The temperature in Sabbath Mode can be varied at any
time during the cooking process.

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

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

• If the door is opened during preheat or during a cycle
operation, there will be no change to the current state
of the oven. That is to say, if the bake element was on
before the door was opened, the element will remain
on. If the element was cycled off just before the door
was opened, it will remain off even though it would
normally cycle back on with the call for heat. The
regular cycle will resume once the door is closed.

English 24

To set Sabbath Mode:

1. Place prepared food in oven.

2. Using the “+” or “–” buttons, select SABBATH.

3. Use the “+” or “–” buttons to select one of three duration times: 26 hours, 50 hours, or 76 hours. Press ENTER.

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

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

Oven Functions

Tips for Bake

Preheating the Oven

Most cooking times in recipes are designed for a preheated
oven and require that the oven already be at a certain
temperature before cooking starts. Refer to your recipe for

preheating recommendations
the temperature setting and the number of racks in the
oven (refer also to “To Set the Ovens” on page 26).

. Preheating time depends on

Bake Rack Positions

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

Figure 29: Large Electric Main Oven

with Rack Positions

Pan Placement

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

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

55

44

33

22

11

Getting the Best Results

• Minimize opening the door:

• Use the built-in timer.

• Use the interior oven light.

• Use the bakeware recommended in the recipe.

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

• The type of pan used affects the browning:

• For tender, golden brown crusts, use light

non-stick/anodized or shiny metal pans.

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

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

Bakeware Type

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

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

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

Figure 30: Pan Placement

English 25

Main Oven

Secondary Oven
Selector

Main Oven
Selector

Mode SelectorRing

Temperature
Selector Knob

One Rack Baking

Three Rack Baking

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

• 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,

Secondary Oven (48" Models)

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

rack level #2 is the preferred rack.

Two Rack Baking

• Casserole dishes may be baked using rack levels #2
and #4.

Setting Bake & Convection Bake, Roast & Convection Roast

Secondary Oven

Secondary Oven
Selector

Selector

Main Oven

Main Oven
Selector

Selector

OVEN LIGHT

>

Kitchen Timer
Cook Timer

ENTER CANCEL

–+ ENTER CANCEL

To Set the Ovens

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

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

Mode SelectorRing

Mode SelectorRing

OFF

OFF

Temperature

Temperature
Selector Knob

Selector Knob

Figure 32: Mode Selector Ring & Temperature Knob

350

400

300

450

250

200

BROIL

100

CLEAN

electronic control

OVEN LIGHT PANEL LIGHT

500

>

Kitchen Timer
Cook Timer

–+

Figure 31: 48” Model Control Panel

3. Set Temperature Selector Knob to desired temperature setting.

• If using Convection Bake, set the Temperature

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

4. After both knobs have been turned to the desired setting, the readout will display “Preheating [| …]” with the selected cooking mode (for example, “Bake”) and the desired temperature (350°F / 177°C).

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

• The needle of the temperature indicator will move

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

• The gauge is for reference only.

• As the oven cools down, the temperature indicator

will reduce, to reflect the cooling oven temperature.

6. After oven has preheated, place food inside.

English 26

Roast

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

Roast Mode Tips

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

Roasting Recommendations

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

• Roasting bags are suitable to use in this mode.

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

MEAT AND POULTRY IN
COVERED PAN

Beef:

Pot roast, 3 – 4 pounds

Beef brisket

Beef chuck

Meatloaf

Poultry:

Chicken, whole

Chicken, pieces

Turkey, whole

Pork:

Shoulder

Smoked ham, half

OVEN
TEMPERATURE

350°F (180°C)

350°F (180°C)
350°F (180°C)
350°F (180°C)

375°F (190°C)

375°F (190°C)

325°F (165°C)

325°F (165°C)

325°F (165°C)

RACK
LEVEL

1

2

1

3

1

1

2

1

1

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.

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.

COOK TIME END TEMP

40 – 60 minutes per pound

50 – 60 minutes per pound

45 – 55 minutes per pound

60 – 90 minutes total time

18 – 21 minutes per pound

Total time 60 minutes

11 – 15 minutes per pound

35 – 40 minutes per pound

2 – 3 hours total

170°F (80°C)

170°F (80°C)

170°F (80°C)

170°F (80°C)

180°F (80°C)

180°F (80°C)

180°F (80°C)

170°F (75°C)

170°F (75°C)

Convection Roast

Convection roasting combines the heat from the lower
concealed element with additional heat from the convection
element and fan. The result is a crispier exterior that seals
in the interior juices. It is perfect for roasting tender meats
in an uncovered, low-sided pan.

• DO NOT cover meat or use cooking bags.

• Roasting large cuts of meat and poultry generally takes
10 to 20% less cooking time. Check doneness early.

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.

English 27

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 early so they will not be over baked. Use of the built­in meat probe will provide more accurate results than the
“minute per pound” method (see “Programming the Meat
Probe” on page 23). The larger the piece of meat or poultry,
the more time you will save.

Converting Conventional Baking to Convection Baking

To convert most recipes for baked items (cookies, cakes,
pies, etc.), reduce the oven temperature by 25°F (14°C).
For meats and poultry, the temperature should not be
reduced. The temperature recommended in recipes and

cooking charts for meats and poultry should 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 4.

Tips for Convection 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.

Temperature Setting

When using Convection Bake, reduce the temperature
recommended in the recipe by 25°F (14°C), although the
temperature does not need to be reduced when cooking
meats and poultry. When roasting meats, check internal
temperature prior to time recommended by recipe to
prevent over cooking.

High Altitude Baking

When baking at high altitudes, in either Bake or Convection
Bake, recipes and baking times vary. For accurate
information, write the Extension Service, Colorado State
University, Fort Collins, Colorado 80521. There may be a
cost for the bulletins. Specify the type of information you
want (example: cakes, cookies, breads, etc.).

Condensation

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

Rack Positions (see Figure 1 on Page 8)

— One-Rack Baking

• When baking on one rack, best results are obtained in
the bake mode (See “One Rack Baking” on page 26.)

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

— Two-Rack Baking

• Racks #2 and #4 are most appropriate when using the
convection bake mode for cakes, cookies, biscuits, and
other baked goods. Cake pans should be staggered on
racks #2 and #4. Cookie sheets should be placed on
rack #2 directly under the one on rack #4.

• To bake several casseroles, frozen pies, or cakes, use
racks #2 and #4.

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

— Three-Rack Baking

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

— Bakeware Type

• Aluminum bakeware gives the best browning results.

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

— 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, cookie sheets
should not be staggered; round cake pans should be
staggered.

English 28

Convection Baking Recommendations

FOOD

Cookies 12" x 15" Cookie Sheet 375°F (190°C) 8 – 12 minutes

Layer Cakes 8" or 9" Round 350°F (180°C) 25 – 35 minutes

Sheet Cakes 9" x 13" Pan 350°F (180°C) 30 – 40 minutes

Bundt™ Cakes 12 Cup 325°F (165°C) 60 – 75 minutes

Brownies or Bar Cookies 9" x 9" Pan 325°F (165°C) 20 – 25 minutes

PAN

SIZE

CONTROL TEMPERATURE

SETTING

TOTAL SUGGESTED

COOKING TIME

Biscuits 12" x 15" Cookie Sheet 425°F (220°C)

or Package Directions

Quick Bread 8" x 4" Loaf Pan 350°F (180°C) 55 – 70 minutes

Muffins 12-cup Muffin Pan 425°F (220°C) 14 – 19 minutes

Fruit Pies 9" Diameter 425°F (220°C) 35 – 45 minutes

Fruit Cobblers 9" x 9" Pan 400°F (205°C) 25 – 30 minutes

Yeast Bread, Loaves 8" x 4" Loaf Pan 350°F (180°C) 25 – 30 minutes

Dinner Rolls 9" x 13" Pan 375°F (190°C) 12 – 18 minutes

Cinnamon Rolls 9" x 13" Pan 375°F (190°C) 25 – 30 minutes

Yeast Coffee Cake 12" x 15" Cookie Sheet 375°F (190°C) 20 – 30 minutes

Keep Warm

The Warm mode will keep hot, cooked foods at serving
temperature. ALWAYS start with hot food. DO NOT use
this mode to heat cold food other than for crisping crackers,
chips and dry cereal. Serving dishes, plates and cups may
be kept warm with this mode. DO NOT use the WARM

mode to cook food.

• Do not open the oven door unnecessarily. Opening

the door will reduce the temperature of the oven.

CAUTION:

Plastic containers or plastic wrap can melt if in direct
contact with the oven walls or oven bottom.

10 – 15 minutes

WARNING:

Food Safety Concern Food Poisoning Possible —
DO NOT use the Warming Mode for cooking food. The

warming oven mode is not hot enough to cook foods at
safe temperatures.

1. Select Warm using the Mode Selector Knob. DO NOT

turn on Oven Temperature Control Knob.

• Food may be kept hot in its cooking container or
transferred to a heat-safe serving dish.

• Aluminum foil may be used to cover food.Use only
heat-safe dishes.

2. When keeping cooked food warm, allow time for the oven to preheat before placing the item in the oven.

• Warm mode temperatures range from 140°–150°F/

60–66°C

• Food should be at serving temperature (above

140°F / 60°C) before being placed in the oven.

3. Place warmed dish in the oven. Close the door.

Automatic operation of the cooling blower

The cooling blower does not activate in any of the BAKE
modes for temperature settings less than 300°F (150°C). For
temperature settings of 300°F (150°C) or greater, the cooling
blower activates only after the oven reaches 300°F (150°C),
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 (190°C). Likewise for BROIL modes, the
cooling blower activates only after the oven reaches 300°F
(150°C), while heating up to broiling temperature.

NOTE:

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

DO NOT continue to use the oven if the cooling blower fails
to activate while baking at temperature settings of 300°F
(191°C) or greater, while broiling, or in CLEAN mode. Call
a qualified service agency to repair the range.

English 29

Proof (48" models only)

The proof feature maintains the warm, non-drafty
environment needed for proofing yeast leavened products.
The proofing temperature is preset at 100°F/ 38°C.

To Set the Secondary Oven for Proofing

1. Place dough in dish and loosely cover.

2. Use any rack level that accommodates the size of the bowl or pan. Close the door.

3. Select PROOF using Selector Knob. DO NOT turn on Oven Temperature Control Knob.

• The ideal temperature for proofing will be maintained
until the Selector Knob is turned off.

• Do not open the oven door unnecessarily. Opening the
door will lower the temperature of the air in the oven
and lengthen the proofing time. Use the oven light to
check the rising of the dough.

Proofing time may be decreased when using the Main
Oven at the same time you are proofing. Check bread
product early to avoid over-proofing. If you are using the
Main Oven for extended periods of time we recommend, for
optimum results, that you complete the proofing before
using the Main Oven.

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.

Suggested Temperature Recommendations to Keep Food Hot

FOOD

Beef 150°F (70°C)

Bacon 200° – 225°F

Biscuits and Muffins (covered) 175° – 200°F

Casserole (covered) 175°– 200°F

Fish and Seafood

Deep Fried Foods 200° – 225°F

OVEN

TEMPERATURE

(90° – 110°C)

(80° – 90°C)

(80° – 90°C)

175° – 200°F
(80° – 90°C)

(90 – 110°C)

Other Uses Of Bake

Slow Cooking And Low Temperature Uses Of The Oven

In addition to providing perfect temperatures for baking and
roasting, the oven can be used at low temperatures to keep
hot, cooked foods at serving temperature 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.

WARNING:

FOOD SAFETY — The United States Department of Agriculture advises: DO NOT hold foods at temperatures between 40°F – 140°F (4°C – 60°C) for more than 2 hours. Cooking raw foods below 275°F (135°C) is not recommended.

Gravy or Cream Sauces (covered) 175°F (80°C)

Lamb and Veal Roasts 175° – 200°F

(80° – 90°C)

Pancakes and Waffles (covered) 200° – 225°F

(90° – 110°C)

Potatoes, Baked 200°F (90°C)

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

Pies and Pastries 175°F (80°C)

Pizza (covered) 225°F (110 °C)

Pork 175° – 200°F

(80° – 90°C)

Poultry (covered) 175° – 200°F

(80° – 90°C)

Vegetables (covered) 175°F (80°C)

Warm Plates 150°F (70°C)

English 30

Broil/Convection Broil

Tips for Broil

Preheating the Broiler

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

Getting the Best Results

• Defrost food before broiling.

• Door is to be closed during broiling.

• Steaks should be more than 1" (25.4mm) thick if rare
meat is desired. Use convection broil if steaks are over
1½” (38mm) thick.

• 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.

• Center foods directly under the broiling element for
best browning.

Rack Positions

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

Main Oven

Rack #5 — Use this rack position when broiling beef
steaks, ground meat patties, ham steak and lamb chops 1"
(25.4mm) or less in thickness. Also use when top browning
foods.

Rack #4 — Use this rack position when broiling meat 1
(29mm) or more in thickness or fish, poultry, pork chops
and ham steaks 1" (25.4mm) or more in thickness.

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

Secondary Oven (48" models only)

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

Utensils

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

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

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

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

⅛”

For rare steaks, cook the first side to 90°F (32°C). For
medium or well done steaks, cook the first side to 100°F
(38°C). Turn and cook the second side to desired internal
temperature.

NOTE:

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

Setting Broil or Convection Broil

Only the upper element heats in the BROIL mode.
Successful broiling requires constant exposure to high,
intense heat.

1. Place oven rack in desired position.

2. Set Mode Selector Knob to BROIL or CONVECTION

BROIL.

3. Set Temperature Selector Knob to BROIL setting.

• The temperature indicator will move to BROIL after
five minutes.

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

5. The door should be closed throughout the broil cycle.

Your THERMADOR PROFESSIONAL® range comes with
a large two-piece broiler pan. The slotted grid allows
drippings to flow into the lower pan, away from the intense
heat of the broil element, minimizing spattering and
smoking.

The 48" Models have a small porcelain broiler pan, for use
in the Secondary Oven.

Automatic operation of the cooling blower:

For either BROIL mode, the cooling blower activates only
after the oven reaches 300°F (150°C), 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 (190°C).

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.

English 31

Broiling and Roasting Recommendations

All meats are placed on the broiler pan included with the range.

FOOD ITEM

BEEF

Ground Beef
Patties, 1/2”
(12.7 mm) thick

T-Bone Steak 4 Broil or

Flank Steak 4 Broil or

Rib Roast 3 Roast or

PORK

Loin Roast

POULTRY

Boneless, Skinless
Chicken Breasts

RACK

NUMBER

5 Broil or

3 Roast or

4 Broil or

OVEN
MODE

Conv Broil

Conv Broil

Conv Broil

Conv
Roast

Conv
Roast

Conv Broil

CONTROL

TEMPERATURE

SETTING

Broil or
Conv Broil

Broil or Conv Broil 12 – 20 minutes Time depends on

Broil or
Conv Broil

425°F (220°C)
to start

325°F (165°C)
to finish

325°F (165°C) 20 – 25 min/lb Cook until juices are

Broil or Conv Broil 20 – 25 minutes Cook until juices are

APPROXIMATE

COOKING TIME

15 – 20 minutes Broil until no

12 – 20 minutes Rare to medium

20 – 25 min/lb Small roasts take

SPECIAL

INSTRUCTIONS

AND TIPS

pink in center

rareness of steak

rare

more minutes per
pound; reduce time
by using Convection
Roast

clear

clear

Chicken Thighs 3 Broil or

Conv Broil

Half Chickens 3 Broil or

Conv Broil

Roast Chicken 2 Roast or

Conv
Roast

Turkey 2 Roast or

Conv
Roast

Broil or Conv Broil 25 – 30 minutes Remove skin; Cook

Broil or Conv Broil 30 – 45 minutes Turn with tongs;

375°F (190°C) 75 – 90 minutes Do not stuff; reduce

325°F (165°C) 20 – 25 min/lb Reduce time by

until juices are clear

Cook until juices are
clear

time by using
Convection Roast

using Convection
Roast

English 32

Care and Maintenance

Self-Cleaning the Oven(s)

WARNING:

• Children should not be left alone or unattended in an
area where appliances are in use.

• During the Self-Clean cycle, exterior surfaces may
become hotter than usual. Parts of the appliance
may become potentially harmful to children, and to
persons who lack adult knowledge of appliances and
lack adult reactions to potentially harmful conditions.
Keep these individuals away during self-clean and
while the appliance is in use.

• The elimination of soil during self-cleaning may
facilitate the emission of small amounts of chemicals
or other substances that may be harmful upon
sufficient exposure. To minimize exposure to these
substances, provide good ventilation with an open
window, or use a ventilation fan or hood.

• Keep pet birds out of the kitchen or other rooms
where kitchen fumes could reach them. During self­clean, fumes are released that may be harmful to
birds.

The self-cleaning mode of your new range features
pyrolytic self-cleaning. When set to the CLEAN mode, the
oven reaches a high temperature, approximately 850°F
(454°C), that burns off the food soil.

When the oven is set for CLEAN, the standard cooktop
burners and the electric griddle may be used. Only one
oven at a time may be in CLEAN or in use. The outer

burners, having the ExtraLow® feature, cannot be used.

It is common to see smoke and/or flames during the
clean cycle, depending on the content and amount of soil

remaining in the oven. If a flame persists, turn off the oven
and allow it to cool before opening the door to wipe up the
excessive food soil.

At the end of the CLEAN cycle, some gray ash or burned

residue may remain inside the oven. This is a mineral
deposit that does not burn or melt. The amount of ash
depends on how heavily soiled the oven was before it was
cleaned. When the oven is cold, it is easily removed using
a damp paper towel, sponge, or cloth.

Wipe off any smoke residue that remains on the front frame

with Formula 409® or Fantastik® cleaners. If stain remains,
use a mild liquid cleanser. The amount of smoke stain is
directly related to the amount of food soil left in the oven at
the time of self-cleaning. Clean the oven often.

Before Self Cleaning the Oven

To reduce flare ups and excess smoke wipe out puddles of
grease and any loose soil that can be easily removed.
Remove any soil that is outside the door seal area. This
appliance is designed to clean the oven interior and the
portion of the door that is inside the oven. The outer edges
of the door and the frame surrounding the front of the oven
are not in the cleaning zone. Wipe this area clean.

BEFORE SETTING THE OVEN TO SELF-CLEAN

• Remove all utensils.

• Remove racks.

• Clean the oven front frame and outer door edges. Wipe
up large spillovers and grease.

• Be sure the light bulbs and glass covers are in place.

• Turn on the ventilator hood above the range and leave
it on until the oven has completed the self-clean cycle.

IMPORTANT:

For the first Self-Cleaning cycle of your new range, remove
small animals and birds from the kitchen and surrounding
areas. Open a nearby window for additional ventilation.

Lock

When the CLEAN cycle starts, the automatic door lock
cycle begins. The temperature gauge begins to move to
CLEAN five minutes after the clean mode is initiated.
Check the door to confirm that it is locked. You can stop the
clean cycle by selecting the OFF position.

Make certain that the oven door is locked at the
beginning of the cleaning cycle.

English 33

To Set Self-Clean Ovens

1. Remove oven racks.

2. Ensure oven door is shut.

3. Select SELF CLEAN using the Mode Selector Ring.

4. Set Temperature Selector Knob to CLEAN.

• Oven latch moves to secure the door.

• Cooling Blower turns on.

• The temperature indicator moves to CLEAN after
five minutes.

NOTE:

The door closing process takes approximately 20 seconds

to complete, at which time the door becomes locked.

Check to make certain the door is locked.

At the End of the Clean Cycle

The Clean cycle takes approximately 2 hours to complete.
Do not turn either of the oven control knobs to the OFF
position until the automatic lock cycles to the open position.

1. Select OFF using the Mode Selector Knob.

• The door latch will open automatically when the
oven is below 500°F (200°C) and the automatic
Door Lock completes its 20 second cycle to the
open position.

• The cooling blower turns off when the oven
temperature drops to 375°F (191°C).

2. Turn Oven Control Knob to OFF position.

CAUTION:

The interior of the oven will still be at baking temperatures when the automatic lock cycles to its open position and the oven door can be opened.

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 inconspicuous 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. Most exterior parts of this appliance can be cleaned with hot sudsy water (except the various items specifically identified otherwise). When rinsing is required, rinse thoroughly.

5. Always wipe dry immediately to avoid water marks.

Prevention of Successive Self-Clean Cycles

The ovens are programmed to prevent initiation of a
second Self Clean cycle for a period of 24 hours. All of the
other functions are available immediately after completion
of Self Clean.

Cleaning Tips

1. The porcelain enamel finish is acid resistant, but not acid proof. Acidic foods, such as citrus juices, tomatoes, rhubarb, vinegar, alcohol or milk, should be wiped up and not allowed to bake onto the porcelain during the next use.

2. Remove the oven racks. See Racks, on Range Cleaning Recommendations, page 35.

3. The heating elements in the oven do not require cleaning. The elements burn themselves clean when the oven is in use. Both elements are permanently connected. It is not necessary to clean the broiler shield above the broil element.

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 local markets. It is
imperative that all cleaning products be used in strict
accordance with the instructions on its package. The
following chart gives directions for cleaning this range.

English 34

Cleaning Recommendations

PART/MATERIAL

Brass Burner Base and Cast Iron Cap

Control Knobs/ Metal

Bezels/Chrome

Full Access® Oven Racks/Chrome

SUGGESTED

CLEANERS

• Hot sudsy water; rinse and dry
thoroughly.

• 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
STAR burner cap is correctly seated
on the STAR burner base.

• Hot sudsy water; rinse and dry
immediately.

IMPORTANT
REMINDERS

• DO NOT scratch or gouge

the port openings of STAR
burner cap.

• DO NOT soak knobs.

• DO NOT force knobs onto

wrong valve shaft.

Exterior Finish/ Back Guard

Stainless Steel

• Nonabrasive cleaners: hot water and

detergent, ammonia, Fantastik®,

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.

• 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.

English 35

PART/MATERIAL

Grease Tray

Lift handle and
remove tray

Grates/ Porcelain Enamel on Cast Iron

SUGGESTED

CLEANERS

IMPORTANT
REMINDERS

• Nonabrasive cleaners: hot water and

detergent, Fantastik®, 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.

Griddle Grease Tray/ Aluminum with non-stick titanium coating

• Remove grease tray and discard

Grease Tray

Grease Tray

grease into a grease resistant
container for disposal. Wash grease
tray in warm soapy water or place in

Lift handle and

Lift handle and
remove tray

remove tray

dishwasher.

• Clean the grease tray after each use.

• Wash in detergent and hot water;
rinse and dry.

• 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 it so full that tipping to
remove it spills the grease.

• Stubborn soil: Soft Scrub®.

Griddle/ Aluminum with non-stick titanium coating

• 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®.

Igniters/Ceramic • Use a cotton swab dampened with

water, Formula 409® or Fantastic®.

• NEVER flood a hot griddle

with cold water. This can
warp or crack the
aluminum plate.

• DO NOT clean any part of

the grill or griddle in a self­cleaning oven.

• DO NOT use sharp tools to

scrape the igniters. The
igniters are fragile. If an
igniter is damaged, it may
not light the burner.

English 36

PART/MATERIAL

SUGGESTED

CLEANERS

IMPORTANT
REMINDERS

Surface Spill Trays

Porcelain Enamel (gloss finish)

Broil Pan Grid/Bottom

Porcelain Enamel

A cleaner such as Soft Scrub® may be used. Apply with a damp sponge or
cloth according to the manufacturer’s instructions. Rinse thoroughly and
wipe dry with a soft cloth.

If cleaners such as Bar Keeper’s Friend®, Bon Ami®, Comet® or Ajax® are
used, apply with a damp sponge or cloth according to the manufacturer’s
directions. Rub lightly as these cleansers may scratch the finish. Rinse
thoroughly and wipe dry with a soft cloth.

For burned on foods, soap filled fiber or steel wool pads such as S.O.S.® or

Brillo® may be used. Dampen the pad and rub gently. Care must be taken
as these may scratch the finish. Rinse thoroughly and wipe dry with a soft
cloth.

DO NOT CLEAN IN SELF-CLEANING OVEN

To loosen cooked on food, sprinkle empty hot grid with powdered laundry
detergent or squirt with liquid detergent and cover with wetpaper towels.
Allow to stand.

Hot sudsy water.

• Wash, rinse thoroughly and dry.

Cleaners: Soft Scrub®.

• Apply with a damp sponge or cloth according to manufacturer’s

directions. Rinse and wipe dry.

Doors

Exterior, Frame, Door Handle
Stainless Steel

Seal

Door Gasket

Powdered Cleanser: Bon-ami®, Comet®, Ajax®.

• Apply with a damp sponge or cloth according to manufacturer’s

directions. (Rub lightly, it may scratch the finish!) Rinse thoroughly
and wipe dry.

Soap-filled fiber or steel wool pads: S.O.S®, Brillo®.

Dampen pad, rub lightly, it may scratch the finish. Rinse thoroughly and
wipe dry.

Use care to keep cleaners and water away from the door vents. If water or
cleaners spill into the vents, water may streak the glass inside.

General Kitchen Cleaners: Formula 409®, Fantastik®. S

dry with a cloth. DO NOT rub. Do not move, remove or damage mesh.

pray on and blot

English 37

Do-It-Yourself Maintenance

Holder Clip

r

Oven Light Bulb Replacement

CAUTION:

• Make sure the appliance and lights are cool and
power to the appliance has been turned off before
replacing the light bulb(s). Failure to do so could
result in electrical shock or burns.

• The covers must be in place when using the
appliance.

• The covers serve to protect the light bulb from
breaking.

• The covers are made of glass. Handle carefully to
avoid breaking. Broken glass could cause an injury.

• The light socket is live when the door is open.

Replace only with a recommended light bulb designed for
appliance oven use. DO NOT use a standard household
light bulb in any oven. Call THERMADOR® Customer Care
Center at 1-800-735-4328 or your nearest THERMADOR
dealer to determine the proper replacement bulb for your
range. You will need to know your range’s model number
and serial number.

To Replace the Light Bulb:

Use only 10 Watt, 12 Volt bi-pin halogen light bulbs. Use a
clean, dry cloth to handle halogen light bulbs. This will
increase the life of the bulb.

Lens
10W Halogen
Lamp

Fixing
Clip

1. Turn off power to the appliance at the main power supply (breaker box) or unplug the power cord.

2. Remove oven racks.

3. Slide the tip of a flat blade screw driver between the fixing clip and the lamp housing (Figure 33 and 34.)

Slide screwdrive
tip here. Loosen
glass lens and
remove.

Figure 34: Opening Location

4. Support the glass lens cover with two fingers along the bottom edge to prevent the cover from falling to the bottom of the oven.

5. Gently twist the flat blade screw driver to loosen the glass lens cover.

6. Remove the glass lens cover and fixing clip.

7. Remove the bulb by grasping and sliding the bulb straight back until the two prongs have cleared the ceramic holder.

8. Do not touch the glass of the new replacement bulb
with your fingers. It will cause the bulb to fail when it
first lights. Grasp the replacement bulb with a clean dry
cloth. Locate the two prongs in the ceramic holder,
gently poking until the two prongs locate in the ceramic
socket.

9. Press down to seat the bulb.

10. Slide the protective lens into the holder clip and push the other end until the fixing clip snaps back into the housing.

11. Turn on power to the appliance at the main power supply (breaker box) or plug in the power cord.

Housing

English 38

Holder Clip

Ceramic
Holder

Figure 33: Oven Lamp Assembly

Power Failure

In the event of a power failure, only the standard STAR®
burners can be lit manually. It is necessary to light each
standard burner individually (see also page 15).

All oven knobs and selectors must be set to OFF before
powering up the range. To prevent unintended operation at
power up, please set all oven knobs to OFF. To ensure
customer safety in the event of power failure, the unit will
display an error message upon reinstatement of power
unless all oven knobs are set to OFF. Set all oven knobs to
OFF and reset the breaker to clear the message.

If the range's cooktop is being used when the power failure
occurs, turn all of the burner control knobs to the OFF
position. The standard burners can be lit by holding a
match at the ports and turning the control knob to the HI
position. Wait until the flame is burning all the way around
the burner cap before adjusting the flame to the desired
height.

The four ExtraLow® burners on the outer sides cannot be
used during a power failure. Be sure to turn them OFF if a
power failure occurs because they will not turn back on
until the control knobs are turned OFF and then turned
back on again.

If you have low gas pressure, contact your gas company.

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 following chart.

SYMPTOM CAUSE REMEDY

Intermittent sparking • Ceramic igniter is wet or dirty.

•STAR burner ports are clogged.

More than four clicks of
igniter before lighting

Constant Sparking • Range is not properly grounded. • Refer to Installation Instructions. Have a

• Improper fit of STAR burner cap

onto STAR burner base.

• Electrical power supply is incorrectly

polarized.

• Carefully dry or clean igniter.

• Clean ports on STAR burner cap with a
wire, a needle or straightened paper clip.

• Align STAR burner cap properly on

STAR burner base.

qualified electrician ground the range
properly.

• Refer to the Installation Manual.

Have a qualified electrician ground the
range properly.

English 39

Before Calling For Service

Kitchen Timer
Cook Timer

>

300

250

200

100

BROIL

CLEAN

electronic control

400

450

500

350

CANCEL

OVEN LIGHT PANEL LIGHT

–+

Kitchen Timer
Cook Timer

>

300

250

200

100

BROIL

CLEAN

electronic control

400

450

500

350

CANCEL

OVEN LIGHT PANEL LIGHT

–+

m

Data Rating
Label Location

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 range disconnected from the electrical supply?

If the Burners do not Ignite:

• Are the burner caps properly aligned and seated in the
burner bases?

• 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?

Data Rating Label

The data rating label shows the model and serial number of
your range. It is located in the gap created by the right side
of the oven cavity and the range side panel.

The electric wiring diagrams and schematics are attached
behind the door trim, and should not be removed except by
a service technician, then replaced after service.

350

N LIGHT

250

200

Timer
er

CANCEL

+ ENTER CANCEL

400

300

450

500

BROIL

100

CLEAN

electronic control

OVEN LIGHT PANEL LIGHT

>

Kitchen Timer
Cook Timer

–+

Data Rating

Data Rating
Label Location

Label Location

Wiring Diagram LocationWiring Diagram Location

Figure 35: Rating Label Location

Service Information

For handy reference, copy the information below from the
data rating plate located in the gap created by the right side
of the oven cavity and the range side panel. Keep your
invoice for Warranty validation.

Model Number __________________________________

Serial Number ___________________________________

Date of Purchase ________________________________

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.

English 40

Statement of Limited Product Warranty

What this Warranty Covers & Who it Applies to

The limited warranty provided by BSH Home Appliances
Corporation (BSH) in this Statement of Limited Product

Warranty applies only to the THERMADOR® appliance
sold to you, the first using purchaser, provided that the
Product was purchased:

• For your normal, household (non-commercial) use, and
has in fact at all times only been used for normal
household purposes.

• New at retail (not a display, “as is”, or previously
returned model), and not for resale, or commercial use.

• Within the United States or Canada, and has at all
times remained within the country of original purchase.

The warranties stated herein apply only to the first
purchaser of the Product and are not transferable.

Please make sure to return your registration card; while not
necessary to effectuate warranty coverage, it is the best
way for BSH to notify you in the unlikely event of a safety
notice or product recall.

How Long the Warranty Lasts

BSH warrants that the Product is free from defects in
materials and workmanship for a period of seven hundred
and thirty (730) days from the date of purchase. The
foregoing timeline begins to run upon the date of purchase,
and shall not be stalled, tolled, extended, or suspended, for
any reason whatsoever.

yourself, or use an un-authorized servicer; BSH will have
no responsibility or liability for repairs or work performed by
a non-authorized servicer. If you choose to have someone
other than an authorized service provider work on your
Product, THIS WARRANTY WILL AUTOMATICALLY
BECOME NULL AND VOID. Authorized service providers
are those persons or companies that have been specially
trained on BSH products, and who possess, in BSH's
opinion, a superior reputation for customer service and
technical ability (note that they are independent entities
and are not agents, partners, affiliates or representatives of
BSH). Notwithstanding the foregoing, BSH will not incur
any liability, or have responsibility, for the Product if it is
located in a remote area (more than 100 miles from an
authorized service provider) or is reasonably inaccessible,
hazardous, threatening, or treacherous locale,
surroundings, or environment; in any such event, if you
request, BSH would still pay for labor and parts and ship
the parts to the nearest authorized service provider, but you
would still be fully liable and responsible for any travel time
or other special charges by the service company, assuming
they agree to make the service call.

Out of Warranty Product

BSH is under no obligation, at law or otherwise, to provide
you with any concessions, including repairs, pro-rates, or
Product replacement, once this warranty has expired.

Repair/Replace as Your Exclusive Remedy

During this warranty period, BSH or one of its authorized
service providers will repair your Product without charge to
you (subject to certain limitations stated herein) if your
Product proves to have been manufactured with a defect in
materials or workmanship. If reasonable attempts to repair
the Product have been made without success, then BSH
will replace your Product (upgraded models may be
available to you, in the sole discretion of BSH, for an
additional charge). All removed parts and components shall
become the property of BSH at its sole option. All replaced
and/or repaired parts shall assume the identity of the
original part for purposes of this warranty and this warranty
shall not be extended with respect to such parts. BSH's
sole liability and responsibility hereunder is to repair
manufacturer-defective Product only, using a BSH­authorized service provider during normal business hours.
For safety and property damage concerns, BSH highly
recommends that you do not attempt to repair the Product

English 41

Warranty Exclusions

The warranty coverage described herein excludes all
defects or damage that are not the direct fault of BSH,
including without limitation, one or more of the following:

• Use of the Product in anything other than its normal,
customary and intended manner (including without
limitation, any form of commercial use, use or storage
of an indoor product outdoors, use of the Product in
conjunction with air or water-going vessels).

• Any party's willful misconduct, negligence, misuse,
abuse, accidents, neglect, improper operation, failure
to maintain, improper or negligent installation,
tampering, failure to follow operating instructions,
mishandling, unauthorized service (including self­performed “fixing” or exploration of the appliance's
internal workings).

• Adjustment, alteration or modification of any kind.

• A failure to comply with any applicable state, local, city,
or county electrical, plumbing and/or building codes,
regulations, or laws, including failure to install the
product in strict conformity with local fire and building
codes and regulations.

• Ordinary wear and tear, spills of food, liquid, grease
accumulations, or other substances that accumulate
on, in, or around the Product.

• Any external, elemental and/or environmental forces
and factors, including without limitation, rain, wind,
sand, floods, fires, mud slides, freezing temperatures,
excessive moisture or extended exposure to humidity,
lightning, power surges, structural failures surrounding
the appliance, and acts of God.

In no event shall BSH have any liability or responsibility
whatsoever for damage to surrounding property, including
cabinetry, floors, ceilings, and other structures or objects
around the Product. Also excluded from this warranty are
scratches, nicks, minor dents, and cosmetic damages on
external surfaces and exposed parts; Products on which
the serial numbers have been altered, defaced, or
removed; service visits to teach you how to use the
Product, or visits where there is nothing wrong with the
Product; correction of installation problems (you are solely
responsible for any structure and setting for the Product,
including all electrical, plumbing or other connecting
facilities, for proper foundation/flooring, and for any
alterations including without limitation cabinetry, walls,
floors, shelving, etc.); and resetting of breakers or fuses.

TO THE EXTENT ALLOWED BY LAW, THIS WARRANTY
SETS OUT YOUR EXCLUSIVE REMEDIES WITH
RESPECT TO PRODUCT, WHETHER THE CLAIM

ARISES IN CONTRACT OR TORT (INCLUDING STRICT

LIABILITY, OR NEGLIGENCE) OR OTHERWISE. THIS
WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES,
WHETHER EXPRESS OR IMPLIED. ANY WARRANTY
IMPLIED BY LAW, WHETHER FOR MERCHANTABILITY
OR FITNESS FOR A PARTICULAR PURPOSE, OR
OTHERWISE, SHALL BE EFFECTIVE ONLY FOR THE
PERIOD THAT THIS EXPRESS LIMITED WARRANTY IS
EFFECTIVE. IN NO EVENT WILL THE MANUFACTURER
BE LIABLE FOR CONSEQUENTIAL, SPECIAL,
INCIDENTAL, INDIRECT, “BUSINESS LOSS”, AND/OR
PUNITIVE DAMAGES, LOSSES, OR EXPENSES,
INCLUDING WITHOUT LIMITATION TIME AWAY FROM
WORK, HOTELS AND/OR RESTAURANT MEALS,
REMODELLING EXPENSES IN EXCESS OF DIRECT
DAMAGES WHICH ARE DEFINITIVELY CAUSED
EXCLUSIVELY BY BSH, OR OTHERWISE. SOME
STATES DO NOT ALLOW THE EXCLUSION OR
LIMITATION OF INCIDENTAL OR CONSEQUENTIAL
DAMAGES, AND SOME STATES DO NOT ALLOW
LIMITATIONS ON HOW LONG AN IMPLIED WARRANTY
LASTS, SO THE ABOVE LIMITATIONS MAY NOT APPLY
TO YOU. THIS WARRANTY GIVES YOU SPECIFIC
LEGAL RIGHTS, AND YOU MAY ALSO HAVE OTHER
RIGHTS WHICH VARY FROM STATE TO STATE.

No attempt to alter, modify or amend this warranty shall be
effective unless authorized in writing by an officer of BSH.

We reserve the right to make changes in the product or
this manual without notification.

Register your BSH product to ensure timely service and
access to your product related information. You may
register your product through one of the following ways:

1. Mail in the completed THERMADOR® Product Registration card.

2. Register your product online at www.thermador.com.

3. Call us at THERMADOR customer service at 1-800-735-4328.

English 42

THERMADOR® Support

Service

We realize that you have made a considerable investment
in your kitchen. We are dedicated to supporting you and
your appliance so that you have many years of creative
cooking.

Please don't hesitate to contact our STAR® Customer
Support Department if you have any questions or in the
unlikely event that your THERMADOR appliance needs
service. Our service team is ready to assist you.

USA:
800-735-4328
www.thermador.com/support

Canada:
800-735-4328
www.thermador.ca

Parts & Accessories

Parts, filters, descalers, stainless steel cleaners and more
can be purchased in the THERMADOR eShop or by
phone.

USA:
www.thermador-eshop.com

Canada contact:
AP Wagner 800-268-7513
or
Reliable Parts 800-663-6060

1901 Main Street, Suite 600, Irvine, CA 92614 • 800-735-4328 • www.thermador.com

9000769519 • Rev A • 5U048P • © BSH Home Appliances Corporation, 2012