Care and Use Manual
Model PGR304
Model PGR364GL
Low Back Model LB36R
Model PGR484GG
Low Back Model LB48R
Thermador Professional® Range
FOR RESIDENTIAL USE ONLY
All Gas Models PGR30, PGR36, PGR48
LE MANUEL DE SOIN ET D’UTILISATION
EN ENGLAIS AVEC ADVERTISSEMENTS EN FRANÇAIS
© 2002 BSH Home Appliances Corp.
A SPECIAL MESSAGE TO OUR CUSTOMERS
Thank you for selecting the Thermador PROFESSIONAL® Range. We recommend that you take
time to read this entire booklet before using your new appliance for the first time.
The booklet contains suggestions we believe will be helpful as well as directions for using all the
features of this range. Keep it in a handy place, as it has the answers to questions that may occur
when you start to cook.
Let us know if we can help you. When you write, please include the model and serial number of
your range.
Sincerely,
Thermador Test Kitchen Consumer Scientists
! WARNING:
▲
If the information in this manual is not followed exactly, a fire or explosion may result causing
property damage, personal injury or death.
FOR YOUR SAFETY
AVERTISSEMENT
✓
✓ Do not store or use gasoline or
other flammable vapors and
liquids in the vicinity of this or any
other appliance.
Ne pas entreposer ni utiliser de
l‘essence ni d’autres vapeurs ou
liquides inflammables dans le
voisinage de l’appareil, ni de tout
autre appareil.
CE QUI FAIRE SI VOUS
SENTEZ LE GAZ
WHAT TO DO IF YOU
SMELL GAS
•
Do not try to light any appliance.
•
Ne pas essayer d'allumer aucum appareil.
•
Do not touch any electrical switch; do not
use any phone in your building.
•
Ne pas toucher aucum interrupteur
électrique; ne pas utiliser aucun téléphone
dans votre bàtiment.
•
Immediately call your gas supplier from a
neighbor’s phone.
•
•
Follow the gas supplier’s instruction.
Appeler immediatement votre fournisseur
de gaz du téléphone d'un voisin. Sulvre
l'instruction du fournisseur de gaz.
•
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.
Si vous ne pouvez pas contacter votre
fournisseur, téléphone le service des
incendies.
–
L'installation et le service doivent étre
exécutés par un installateur qualifié, une
agence de service ou le fournisseur de gaz.
INTRODUCTION
INTRODUCTION
TABLE OF CONTENTS
Introduction ................................................... 1
Gas Type Verification .................................... 1
Care and Use Manual Conventions.............. 2
The Thermador Professional® Ranges are free-standing
units available in a number of configurations. All models
feature a gas cooking surface with a professional size, Gas
convection, self-cleaning oven with broil capability.
GAS TYPE VERIFICATION
Section One: General Safety Instructions
Safety ............................................................................. 3 – 4
Precautions ................................................................... 5 – 6
Section Two: Before You Begin
Before Using Your Range for the First Time .............. 7
Verify the type of gas supplied to the location. Ensure that
the appliance is connected to the type of gas for which it
is certified. Models come from the factory certified for use
with natural gas or with propane (LP) gas. Make certain
your range and gas type are the same. Refer to the product
rating label which can be located as indicated on Page 42.
Section Three: Description
Model & Parts Identification – PGR484GG .................... 8
Model & Parts Identification – PGR366 ........................... 9
Model & Parts Identification – PGR304 ......................... 10
Guide to Knob Identification and Location ................. 11
Section Four: Using the Cooktop
Using the Cooktop ................................................ 12 – 13
Flame Setting Guidelines ................................................ 14
Proper Cookware ................................................. 15 – 16
Surface Burner Cooking Chart .......................... 17 – 18
Using the Grill . ...................................................... 19 – 21
Grill Cooking Chart .............................................. 22 – 23
About the Griddle ........................................................... 24
Griddle Cooking Chart .................................................. 24
! CAUTION:
▲
When connecting the unit to propane gas, make
certain the propane gas tank is equipped with its own
high-pressure regulator in addition to the pressure
regulator supplied with the range. The maximum
gas pressure to this appliance must not exceed
14.0 inches water column (34.9 millibars) from
the propane gas tank to the pressure regulator.
Section Five: Using the Oven
Bake .................................................................................... 25
Convection•Bake ............................................................. 26
Setting Bake/Convection•Bake ..................................... 27
Other Uses of Bake ........................................................ 28
Baking Chart ..................................................................... 29
Broil .................................................................................... 30
Setting Broil and Convection Broil ............................. 31
Broiling and Roasting Chart .......................................... 32
Section Six: Care and Maintenance
Self-Cleaning the Oven......................................... 33 – 34
Range Cleaning Chart ........................................... 35 – 40
Section Seven: Before Calling For Service
Do-It-Yourself Maintenance.......................................... 41
Before Calling For Service. ............................................ 42
Data Rating Plate ............................................................. 42
Warranty ........................................................................... 43
Page 1
IMPORTANT
All ranges must be installed with a backguard. The
PGR 304 comes with a low back. For all other
models, one of three available backguards must be
ordered separately and installed at the back of the
range. The three backguard choices include a Low
Back, High Back Shelf, or Island Trim. Before using
the range, insure that it is equipped with a proper
backguard. Refer to the Installation Instructions
accompanying this appliance for more information.
INTRODUCTION: CARE AND USE MANUAL
Introduction
This manual contains important Care and Use information for all Thermador Professional® Ranges. When
using this manual, it is critical that you know the model number of your range, as some information will be
unique to each Range. The model number may be found on the rating plate located on the range as identified
on Page 42 of this manual. The charts on the following pages summarize the various range models and
identify the features of each range.
PGR Ranges, featuring a Gas Cooking Surface
with Self-Cleaning Gas Ovens with Gas Broiler.
All Gas PGR304 ....................... All Gas, 30" wide Range with Four Gas
Cooktop Burners and self-cleaning Gas Oven
All Gas PGR364GD ................. All Gas, 36" wide Range with Four
Gas Cooktop Burners, Griddle and self-cleaning Gas Oven
All Gas PGR364GL .................. All Gas, 36" wide Range with Four
Gas Cooktop Burners, Grill and self-cleaning Gas Oven
All Gas PGR366 ....................... All Gas, 36" wide Range with Six Gas
Cooktop Burners and self-cleaning Gas Oven
All Gas PGR486GD ................. All Gas, 48" wide Range with Six
Gas Cooktop Burners, Griddle, large self-cleaning Gas Oven
and one auxiliary oven.
All Gas PGR486GL .................. All Gas, 48" wide Range with Six
Gas Cooktop Burners, Grill, large self-cleaning Gas Oven
and one auxiliary oven.
All Gas PGR484GG ................. All Gas, 48" wide Range with Four Gas
Cooktop Burners, Grill, Griddle, large self-cleaning Gas Oven
and one auxiliary oven.
Page 2
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
SAFETY
GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS
PLEASE READ CAREFULLY
Gas Models:
PGR304
120 volts, 60 Hz.,
10 Amp electrical circuit required.
Gas Models:
PGR364GD, PGR364GL,
PGR366
120 volts, 60 Hz.,
10 Amp electrical circuit required.
Gas Models:
PGR486GD, PGR486GL,
PGR484GG
120 volts, 60 Hz.,
10 Amp electrical circuit required.
FOR PERSONAL SAFETY,
THIS APPLIANCE MUST
BE CONNECTED TO A
PROPERLY GROUNDED
AND POLARIZED ELECTRICAL POWER SUPPLY.
CAUTION
Accessible parts may become
hot when the grill is in use.
Young children must be kept
away.
See Installation Instructions for electrical requirements and grounding instructions.
It is the personal responsibility and obligation of you, the user, to have this
appliance connected to the electrical power supply in accordance with the
National Electrical Code and/or applicable local codes and ordinances by a
qualified electrician.
CAUTION - ALL MODELS
IN CASE OF AN ELECTRICAL FAILURE
If for any reason a gas control knob is turned ON and there is no electrical
power to operate the electronic igniters on the cooktop burners, turn
OFF the gas control knob and wait 5 minutes for the gas to
dissipate before lighting the cooktop burner manually.
To light the cooktop burners manually, carefully hold a lighted match to
the burner ports and turn the gas control knob to HI. During a power
failure you can use the cooktop burners, but each must be lit with a
match.
DO NOT attempt to light the two left burners manually. These burners
are equipped with the ExtraLow® feature and cannot be lit manually.
ALWAYS DISCONNECT THE
ELECTRICAL PLUG FROM THE
WALL RECEPTACLE BEFORE
SERVICING THIS UNIT.
It is recommended that a dedicated
circuit servicing this appliance be
provided.
The use of gas cooking appliances
results in the production of heat and
moisture.
TESTED IN ACCORDANCE
WITH:
• ANSI Z21.1-2000 for Household Gas Appliances
• UL858 14th Edition for Household Gas Ranges
• CAN/CSA-22.2 No. 61-M89 for
Household Cooking Ranges
• CAN/CGA 1.1-M81 Domestic
Gas Ranges
Check your local building codes
for the proper method of installation. In the absence of local codes,
this unit should be installed in accordance with the National Fuel
Gas Code No. Z223.1 Current
Issue and the National Electrical
Code ANSI/NFPA No. 70 Current
Issue or the Can - B149 Installation
Codes for Gas Burning Appliances
and C22.1 Canadian Electrical
Code Part 1.
SAVE THESE INSTRUCTIONS
Page 3
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
PRECAUTIONS
SAFETY PRACTICES TO AVOID
PERSONAL INJURY
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 and can increase
the accident potential. When using
kitchen appliances, basic safety
precautions must be followed,
including the following:
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.
Read this Care and Use Manual
carefully before using your new
range to reduce the risk of fire,
electrical shock, or injury to persons.
CAUTION: Do not store items
of interest to children above the
range or at the back of it. If
children should climb onto the
appliance to reach these items, they
could be seriously injured.
Insure proper installation and
servicing. Follow the installation
instructions provided with this
product. Have the range installed
and grounded by a qualified technician.
Have the installer show you
where the gas supply shut-off
valve is located so that you know
how and where to turn off the gas to
the range.
If you smell gas, your installer has
not done a proper job of checking for
leaks. If the connections are not
perfectly tight, you can have a small
leak and therefore a faint gas smell.
Finding a gas leak is not a “do-ityourself” procedure. Some leaks can
only be found with the burner control
in the ON position and this must be
done by a qualified service technician.
See Inside Front Cover regarding gas
leaks.
In the event a burner goes out and
gas escapes, open a window or a
door. Do not attempt to use the
cooktop until the gas has had time to
dissipate. Wait at least 5 minutes
before using the range.
Children should not be left alone
or unattended in an area where
appliances are in use. They should
never be allowed to sit or stand on
any part of the appliance.
Never use any part of the
cooktop or oven for storage.
Flammable materials can catch
fire and plastic items may melt
or ignite.
Do not hang articles from any
part of the appliance or place
anything against the oven. Some
fabrics are quite flammable and may
catch on fire.
If the range is near a window, be
certain the curtains do not blow
over or near the cooktop
burners; they could catch on fire.
DO NOT USE WATER ON
GREASE FIRES. Turn appliance
off and smother fire with baking soda
or use a dry chemical or foam-type
extinguisher.
Never let clothing, potholders,
or other flammable materials
come in contact with or too close
to any element, burner or burner
grate until it has cooled. Fabric may
ignite and result in personal injury.
Page 4
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 cooktop.
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 cooktop.
!
WARNING
TO REDUCE THE
RISK OF TIPPING
OF THE APPLI–
ANCE, IT MUST BE
SECURED BY A
P R O P E R L Y
INSTALLED ANTITIP DEVICE. VERIFY
THAT THE ANTI-TIP
DEVICE IS ENGAGED PER
INSTALLATION
IN–
STRUCTIONS. (NOTE:
ANTI-TIP DEVICE IS
REQUIRED ON ALL 30"
AND 36" RANGES)
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
PRECAUTIONS
Warning: The appliance is for
cooking.
Based on safety
considerations, never use the oven
or cooktop to warm or heat a room.
Also, such use can damage the
cooktop or oven parts.
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.
WARNING
After a spill or boil over, turn off
the burner and clean around the
burner and burner port. After
cleaning, check for proper
operation.
Do not heat unopened food
containers; a buildup of pressure
may cause the container to burst.
The optional cutting board
accessory must be removed
before operating the griddle beneath
or burners adjacent to it.
Clean the cooktop with caution.
Avoid steam burns; do not use a wet
sponge or cloth to clean the cooktop
while it is hot. Some cleaners produce
noxious fumes if applied to a hot
surface. Follow directions provided
by the cleaner manufacturer.
Be sure all cooktop controls are
turned off and the cooktop is cool
before using any type of aerosol
cleaner on or around the cooktop.
The chemical that produces the
spraying action could, in the presence
of heat, ignite or cause metal parts to
corrode.
When using the oven: DO NOT
TOUCH THE INFRARED
BURNERS, THE INTERIOR
SUR–FACES OF THE OVEN
OR THE EXTERIOR AREA
I M M E D – I A T E L Y
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.
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.
GREASE IS FLAMMABLE. Let
hot grease cool before attempting to
handle it. Avoid letting grease
deposits collect. Clean after each
use.
Place oven racks in desired
position while oven is cool. If a
rack must be moved while the oven
is hot, do not let the potholders
contact the infrared burner.
For proper lighting and performance
of the burners, keep the igniter
ports clean. It is necessary to clean
these when there is a boil over or
when the burner does not light even
though the electronic igniters click.
See Page 38.
Use care when opening the oven
door; let hot air or steam escape
before removing or replacing foods.
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 cooktop
unattended when using high flame
settings. Boil overs cause smoking
and greasy spillovers that may ignite.
More importantly, if the burner
flames are smothered, unburned gas
will escape into the room. See Inside
Front Cover regarding gas leaks.
Only certain types of glass, heatproof glass-ceramic, ceramic,
earthenware, or other glazed
utensils are suitable for cooktop
use. This type of utensil may break
with sudden temperature changes.
Use only on low or medium heat
settings according to the utensil
manufacturer’s directions.
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.
Always use utensils that have
flat bottoms, large enough to
cover the burner. The use of
undersized utensils could expose a
portion of the flame and may result in
ignition of clothing.
To minimize burns, ignition of
flammable materials and unintentional
spillovers, position handles of
utensils inward so they do not
extend over adjacent work areas,
cooking areas, or the edge of the
cooktop.
Hold the handle of the pan to
prevent movement of the utensil
when stirring or turning food.
DO NOT use pots or pans on the
grill section.
Do not use the grill for cooking
excessively fatty meats or
products which promote flareups.
Page 5
Before self-cleaning the oven,
remove the broiler pan, oven racks
and any other utensils, and excess
spillage.
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
PRECAUTIONS
Do not clean, rub, damage,
move or remove the door
gasket. It is essential for a good seal
during baking and while self-cleaning
the oven.
Protect the self-cleaning feature.
Clean only those parts indicated in
this booklet. Do not use commercial
oven cleaners or oven liner protective
coatings of any kind in or around the
large self-cleaning oven.
DO NOT obstruct the flow of
combustion or ventilation air.
For safety reasons and to avoid
equipment damage, never sit, stand,
or lean on the oven door.
Service should only be done by
authorized Technicans. Technicians must disconnect the power
supply before servicing this unit.
California Proposition 65 - Warning:
The burning of gas cooking fuel and
the elimination of soil during selfcleaning generate some by-products
which are on the list of substances
which are known by the State of
California to cause cancer or
reproductive harm. California law
requires businesses to warn
customers of potential exposure to
such substances. To minimize
exposure to these substances, always
operate this unit according to the
instructions contained in this booklet
and provide good ventilation to the
room when cooking with gas, during
and immediately after self-cleaning
the oven.
Listen to be sure the cooling
blower runs whenever the oven
controls are set to broil or self-clean.
If the fan does not operate, do not
use the oven. Call an authorized
service center for service.
Clean the ventilator hood and
filters above the range
frequently so grease from cooking
vapors does not accumulate on them.
• In case of fire or when intentionally “flaming” liquor or
other spirits on the cooktop,
follow hood manufacturer’s instructions.
BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU HAVE THESE ITEMS:
DESCRIPTION
Oven Racks Large Oven
PGR
304
PGR
364 GD
PGR
364 GL
PGR
366
PGR
484 GG
PGR
486 GD
PGR
486 GL
3
3
3
3
3
3
3
2
2
2
Oven Racks 12-inch Oven
Two-Piece Broil Pan
1
1
1
1
2‡
2‡
2‡
Star Burner Caps
4
4
4
6
4
6
6
Burner Grates
2
2
2
3
2
3
3
Control Knobs
5
6
6
7
8
9
9
Cast Iron Grill Grate
1
1
1
Stainless Steel Radiant
1
1
1
Coated Titanium-Surface Griddle
1
1
1
Product Registration Card
1
1
1
1
1
1
1
Backguard
1
*
*
*
*
*
*
Installation Instructions
1
1
1
1
1
1
1
Use and Care Manual
1
1
1
1
1
1
1
*Backguard must be ordered and shipped separately. It is not included with the range shipment. ‡The aluminum broil pan is
for the Secondary Oven; the porcelain & chrome broil pan is for the Main Oven.
Page 6
SECTION TWO: BEFORE YOU BEGIN
Before Using Your Range for the First Time
Remove all packaging materials
and temporary labels from oven
and cooktop.
1. Check that you have the items listed on Page 6.
2. Record the Model and Serial number on Page
42. See "Data Rating Plate." These may be used
for any future contacts with your servicer or the
factory. Enter this information on the Product
Registration Card included with this product then
mail it to the indicated address.
3. Optional Accessories. Grill Cover, Chopping
Board, Griddle Cover and other accessories are
available from your Thermador Dealer. Contact the
Thermador Parts Department toll-free at 800/7354327 for more information.
CAUTION
4. Position the racks correctly in the oven.
The correct rack position depends on the recipe and the
cooking mode. The rack positions are numbered
from the bottom of the oven, like an elevator.
Rack position 3 is the most frequently used position.
Place rack(s) in the proper position before turning on the
oven.
Insert the racks as follows:
a. Hold the rack with the back rail in the up position
towards the rear of the oven. Slip it into the oven
so the rack slides are between the rack and the
rack guides.
b. Tip the front of the rack up slightly as it slides into
the oven so that the safety stops clear the rack
slides. The safety stops on the back of the rack
will keep it from sliding out of the oven when it
is pulled forward.
Aluminum foil should never be used to cover
the oven racks or to line the oven. It may
cause damage to the oven. Do not remove
the infrared burner in the gas oven.
BEFORE BAKING OR BROILING, the oven and broiler
should be turned on to burn off the manufacturing oils.
Turn the oven on to 450°F (230°C) for 20 to 30 minutes;
then turn the broiler to "Broil" for same length of time.
You may wish to turn on the ventilator above your range
during this time.
Please read Page 40 in Section 6: Care and Maintenance
before cleaning the oven racks.
Page 7
SECTION THREE: DESCRIPTION
Model and Parts Identification
Gas Model PGR484GG - Shown Has a grill, a griddle and four burners, two ExtraLow® and two standard.
Model PGR486GD – Has a griddle and six burners, two ExtraLow® and four standard.
Model PGR486GL – Has a grill and six burners, two ExtraLow® and four standard.
Key for PGR48 Models
1
1. 22" High Shelf Backguard,
12" Low Back, or Island Trim
(Backguard ordered separately)
2. Burner Grates & Burners
3. Grill
4. Griddle
5. Control Knobs, ExtraLow®
Burners (2)
6. Control Knobs, Standard
Burners (4)
7. Oven Controls
8. Oven Light Switch
9. Oven Door
10. Viewing Window
11. Auxiliary Oven
(2 racks included)
12. Kick Panel (Product Rating
Label Located Behind Kick
Panel)
13. Range Feet (4)
2
5
2
7
6
11
3
4
8
9
10
12
13
! WARNING:
▲
13
To provide proper ventilation,
do NOT remove range feet.
15
Gas Oven Interior
14.
15.
16.
17.
18.
Oven Interior Lights
Broil Element
Oven Thermostat
Rack Guides
Oven Rack
(3 included, not shown)
19. Bake Element (hidden)
20. Convection Fan Cover
17
14
14
20
19
Page 8
16
SECTION THREE: DESCRIPTION
Gas Model PGR366 - Shown
Model PGR364GD – Has a center griddle and four burners, two ExtraLow® and two standard.
Model PGR364GL – Has a center grill and four burners, two ExtraLow® and two standard.
Key for PGR Models
1
1. 22" High Shelf Backguard,
12" Low Back, or Island Trim
(Backguard ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow® Burners (2)
4. Control Knobs, Standard Burners (4)
5. Oven Controls
6. Oven Light Switch
7. Oven Door
8. Viewing Window
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
2
3
4
2
5
6
4
7
8
! WARNING:
▲
To provide proper ventilation,
do NOT remove range feet.
2
9
10
10
Gas Oven Interior,
Please see Page 8
Page 9
SECTION THREE: DESCRIPTION
Model and Parts Identification
Gas Model PGR304 - Shown
Key for PGR304 Models
1. 9" Low Back or Island Trim
(Island Trim ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow® Burners (2)
4. Control Knobs, Standard Burners (2)
5. Oven Controls
6. Oven Light Switch
7. Oven Door
8. Viewing Window
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
1
2
2
6
3
5
4
7
8
! WARNING:
▲
To provide proper ventilation,
do NOT remove range feet.
Gas Oven Interior,
9
Please see Page 8
10
10
Page 10
Guide to Knob Identification and Location
Locate each knob type by the
corresponding number on the
diagrams. Actual knobs are not
numbered.
PGR30 MODEL
PGR304ZS
1. Simmer Knob
6
1
OFF HI-LO-XLO
2. Standard Knob
PGR366ZS
OFF HI LO
2
PGR36 MODELS
3. Grill Knob
OFF-LITE-HI-LO
1
4. Griddle Knob
6
2
2
PGR364GDZS
OFF 150 200 250 300
350 400 450 500
5. Auxiliary Oven Knob
OFF 150 200 250 300
350 400 450 500
Broil
4
1
6
2
PGR364GLZS
6. Main Oven Knob
OFF 150 200 250 300
350 400 450 500
Broil Clean
6
2
PGR48 MODELS
PGR484GGZS
1
3
1
2
5
2
5
6
3
4
PGR484GDZS
1
6
4
2
6
3
2
PGR484GLZS
1
2
5
Page 11
SECTION FOUR: USING THE COOKTOP
USING THE COOKTOP
SEALED BURNERS
CONTROL KNOBS
BTU Output for Standard Burners
The control knobs for two sealed gas
burners, one in front and one in the
rear, are located directly in front of
and below the pair of burners on the
control panel.
Rear
Burner
Location
Setting
Indicator
Sealed Star™ Burner Base
The cooktop features four or six gas
surface burners; each rated at 15,000
BTU/HR. The burners are sealed to
the stainless steel top frame to
prevent liquid spills from
accumulating below the top surface,
making it easier to clean.
On all models, the two left burners
have the exclusive ExtraLow‚ feature;
the remaining burners are standard.
Each burner has its own control
knob.
Knob
Bezel
Standard Burner
Control Knob
The icon above each control shows
whether the burner position is in the
front or in the rear. A solid star
indicates the location of the burner
controlled by that particular knob.
The drawing above shows the knob
controlling the rear burner.
OPERATION OF THE
BURNERS
• Press in on the knob and turn it
counter-clockwise to the HI
setting.
• The igniter for the selected sealed
burner clicks and sparks.
• After flame ignition, the igniters
stop clicking.
• Rotate the knob to any flame
setting between HI and LO.
• The Blue Burner Signal Light,
between the burners, will light
when adjacent burners are lit.They
will remain on until the burner is
turned off.
Page 12
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 2,100 BTU / HR.
BTU Output for ExtraLow® Burners
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 3,000 BTU / HR.
• XLO is equivalent to 370 BTU / HR.
ExtraLow® Burners
The controls for the two left burners,
front and rear, have flame settings
even lower than the standard LO
settings.
Front
Burner
Location
ExtraLow®
Range
ExtraLow® Burner
Control Knob
The drawing shows that the control
knob has an additional range between
the LO and XLO settings.When the
knob is set within this range, the
flame pulses off and on. By varying
the length of time the flame is off and
on, the heat is reduced even further
to cook delicate foods. For example,
these very low settings are suitable
for simmering and poaching, melting
chocolate and butter, holding cooked
foods at temperatures without
scorching or burning, etc.
SECTION FOUR: USING THE COOKTOP
Operation of the ExtraLow
Burners
• XLO, the very lowest setting, is
achieved by cycling the flame ON
for approximately 8 seconds and
OFF for 52 seconds of each
minute.
• When the knob is set just below
the LO setting, the flame will cycle
ON for approximately 52 seconds
and OFF for 8 seconds of each
minute.
• To vary the amount of low heat
to suit the food and quantity, the
control can be set anywhere
within the LO and XLO range
marked on the knob.
• To maintain a low or simmer heat,
bring food to a rolling boil. Stir
well, then cover the pan and lower
the heat to a setting just below
LO.
• Check periodically to see if the
control knob should be turned to
another setting.
• The
number
and
dash
designations, shown in the
drawing, are for reference only.
They do not actually appear
on the knob. The number
indicates the position of the flame
setting as represented on the
cooking chart, pages 17 and 18,
with #4 being hotter than #1.
Burner
Base
• 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.
ExtraLow Settings
ELECTRONIC
SINGLE POINT
IGNITION
• 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.
Burner
Cap
Star™ Burner
Components
Each burner has its own electronic
igniter that sparks when the burner
is turned on. Each burner should light
in 4 seconds or less. If a burner does
not light, check to see that the cap is
positioned correctly on the base. Do
not touch the burners when the
igniters are sparking. If a burner
fails to ignite, refer to the section on
Page 43, “Before Calling for Service.”
• 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.
IGNITER
ExtraLow Techniques
• The type and quantity of food
affects which setting to use.
• The pan selected affects the
setting. Its size, type, material, and
whether a lid is used, all affect the
consistency of the cooking
temperature.
Ports
BURNER CAP
Page 13
SECTION FOUR: USING THE COOKTOP
AUTOMATIC RE-IGNITION
POWER FAILURE
FLAME HEIGHT
If any one or more burners or grill
blow out, the electronic igniter
automatically sparks to re-light the
flame. Do not touch the burners
when the igniters are sparking.
• In the event of a power failure,
only the standard burners and
grill can be manually lit. It is
necessar y to light each one
individually.
• 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.
IMPORTANT:
• If the cooktop is being used when
the power failure occurs, turn all
knobs to the OFF position.
• For proper combustion do not use
the cooktop without the burner
grates in place.
• There is a slight sound associated
with gas combustion and ignition.
This is a normal condition.
• On cooktops using propane gas
(LP), a slight “pop” sound may be
heard at the burner ports a few
seconds after the burner has been
turned off.
• The standard burners and grill can
be lighted by holding a match at
the ports and turning the control
knob to the HI position.Wait until
the flame is burning all around the
burner cap or U-shaped burner
before adjusting the flame to the
desired height.
• Neither ExtraLow burner can be
used during a power failure. Be
sure to turn them off.
• Never extend the flame beyond
the base of the pan.
• Use a low or medium flame for
pan materials that conduct the
heat slowly, such as porcelain
coated steel or glass-ceramic.
FLAME DESCRIPTION
Dark Blue
Secondary
Cone
Light Blue
• If either ExtraLow burner is on
when a power failure occurs, they
cannot be turned back on until
both knobs are first turned off.
• The griddle cannot be used during
a power failure.
• If you smell gas, refer to safety
precautions listed inside the front
cover.
WARNING
In the event of a power failure,
all knobs are to be turned to the
OFF Position. Only the standard
burners and the grill can be lit
manually.
Primary
Cone
Flame Color
• The burner flame color should be
blue with no yellow on the tips. It
is not uncommon to see orange
in the flame color; this indicates
the burning of airborne impurities
in the gas and will disappear with
use.
• With propane (LP) gas, slight
yellow tips on the 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.
Page 14
SECTION FOUR: USING THE COOKTOP
COOKWARE RECOMMENDATIONS
SAFETY PRECAUTIONS:
➤ Food packaged in aluminum foil should not
be placed directly on the burner grate.
Aluminum foil can melt during cooking.
➤ Do not let plastic, paper or cloth come in
contact with a hot burner grate. They may
melt or catch fire.
(51 mm)
➤ Never let a pan boil dry. This can damage
your pan and the cooking surface.
BASE DIAMETER
• For best cooking results, use professional quality pans
with metal handles. (Plastic handles can melt or blister,
if the flame extends up the side of the pan.) Professional
quality pans are found at restaurant supply stores and
gourmet specialty shops. All cookware should have
these characteristics: good heat conductivity, good
balance, correctly sized base diameter, a heavy, flat base,
and a proper fitting lid.
• Aluminum and copper are pan materials that conduct
the heat quickly and evenly.These metals are sometimes
attached to the base or in the core between stainless
steel.
• Select the base diameter to match the diameter of the
flame. The diameter of the flame should be the same
size as the pan base or slightly smaller. Oversize or
under size pans sacrifice cooking performance.
A 5 -1/2" (140 mm) base size is generally the smallest
recommended.
FLAT BASE PAN
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.
• 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.
COVERED PAN
• A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
Page 15
SECTION FOUR: USING THE COOKTOP
SPECIALTY COOKWARE
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.
FLAT-BOTTOM WOK PAN
• 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.
ROUND-BOTTOM WOK
IN SUPPORT RING
COOKING CHART
• Woks – Either flat based or round bottom woks with
the accessory ring can be used on models without a
built-in wok burner. Round bottom woks must be used
with a support ring. Place the “F” on the accessory
ring facing to the front.
• Canners and Stock Pots – Select one with a base
diameter that extends no more than 2 inches (51mm)
beyond the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters),
with an 11 to 12 inch base (279 to 305 mm) and
a 9 to 11 inch depth (229 to 279 mm).
SUGGESTIONS FOR USING THE CHART
Use the chart on Pages 17 and 18 as a guide.The settings
you use will vary depending on the pans selected and the
starting temperature of the food.
On the chart, the “Finish Setting” has been separated for
the standard and ExtraLow burners. There may or may
not be a change between the two burner settings.
The ExtraLow setting can be either a cooking or a holding
setting.
Raise or lower the flame setting gradually. Allow time for
the pan and the food to adjust to the new setting.
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters)), with an
8 to 11 inch base (203 to 279 mm) and
a 6 -1/2" to 12 inch depth (165 - 305 mm).
Page 16
SECTION FOUR: USING THE COOKTOP
SURFACE BURNER COOKING CHART
Food
Start Setting
Finish Setting
Standard Burners
Finish Setting
ExtraLow® Burners
BEVERAGES
Cocoa
Med. – heat milk,
cover
LO – finish heating
XLO – keep warm,
cover*
BREADS
French Toast, Pancakes,
Grilled Sandwiches
Med. – preheat skillet
Med. Lo to Med. –
cook
Same as Standard
BUTTER
Melting
CEREALS
Cornmeal, Grits,
Oatmeal
XLO – to hold
HI – cover, bring
water to a boil, add
cereal
4 to 3 – allow 5 to 10
minutes to melt
Med. Lo to Med. –
finish cooking
according to package
directions
XLO – to hold, cover*
Use XLO
2 to XLO – allow 10
to 15 minutes to melt
XLO – to hold*
Med. Lo to Med. –
cook following recipe
Med. Lo to Med.
Same as Standard
Pudding and Pie Filling
Mix
Lo to Med.
cook according to
package directions
Lo
Same as Standard
Pudding
Med. Lo – Bring milk
to a boil
Use XLO
3 to 2 – to cook
HI – cover, bring
water to a boil, add
eggs, cover
Use XLO
XLO – cook 3 to 4
minutes for soft cooked;
or 15 to 20 minutes for
hard cooked
Fried, Scrambled
Med. to Med. HI –
melt butter, add eggs
Lo to Med. Lo
finish cooking
XLO – to hold for a
short period*
Poached
HI – bring water to
the steaming point,
add eggs
4 to 3 - finish
cooking
Same as Standard
HI – until meat starts
to sizzle
Med. Lo to Med.
finish cooking
Same as Standard
Braising: Swiss Steak,
Pot Roast, Stew Meat
HI – melt fat, then
brown on Med. Hi to
HI, add liquid, cover,
Use XLO
3 to 2 –
simmer until tender
Quick Frying: Breakfast
Steaks
Med. Hi to HI –
preheat skillet
Med. Hi to HI –
fry quickly
Same as Standard
Frying: Chicken
HI – heat oil, then
brown on Med.
LO cover, finish
cooking
Same as Standard
Deep Frying: Shrimp
HI – heat oil
Med. Hi to HI – to
maintain temperature
Same as Standard
Pan Frying: Lamb Chops,
Thin Steaks, Hamburgers,
Link Sausage
HI – preheat skillet
Med. to Med. HI –
brown meat
4 to 3 – to hold, covered
3 to 2 – to hold, uncovered
Poaching: Chicken,
whole or pieces, Fish
HI – Cover, bring
liquids to a boil
Use XLO
2 to 1 – to finish cooking
CHOCOLATE
Melting
DESSERTS
Candy
EGGS
Cooked in Shell
MEAT, FISH, POULTRY
Bacon, Sausage Patties
Page 17
SECTION FOUR: USING THE COOKTOP
SURFACE BURNER COOKING CHART
Food
Start Setting
Simmering: Stewed
Chicken, Corned Beef,
Tongue, etc.
HI – cover,
bring liquid
to a boil
Finish Setting
Standard Burners
Finish Setting
ExtraLow® Burner
4 to 1 – simmer slowly
PASTAS
Macaroni, Noodles,
Spaghetti
HI – bring water to a
boil, add pasta
Med. Hi to HI – to
maintain a rolling boil
Same as for Standard Burners
POPCORN (use a heavy,
flat bottom pan)
HI – cover, heat until
kernels start to pop
Med. to Med. Hi –
finish popping
Same as for Standard Burners
PRESSURE COOKER
Meat
Med. Hi to HI – build
up pressure
Med. Lo to Med. –
maintain pressure
Same as for Standard Burners
HI – build up pressure
Med. Lo to Med. –
maintain pressure
Same as for Standard Burners
Vegetables
RICE
HI – cover, bring
water to a boil, add
rice, cover
4 to 2 – cook according
to package directions
XLO – to hold, cover
SAUCES
Tomato Base
Med. Hi to HI – cook
meat/vegetables,
follow recipe
2 to XLO – simmer
(2 to 3 to thicken sauce,
uncovered).
White, Cream, Bernaise,
Med. Lo – melt fat,
follow recipe
LO to Med. Lo –
finish cooking
XLO – to hold, cover*
Hollandaise
Lo to Med. Lo
XLO
XLO – Lowest setting
SOUPS, STOCK
HI – cover, bring
liquid to a boil
VEGETABLES
Fresh
HI – cover, bring
water and vegetables
to a boil
Med. Lo to Med. –
XLO – to hold, cover
cook 10 to 30 minutes,
or until tender
Frozen
HI – cover, bring
water and vegetables
to a boil
Med. Lo to Med. –
cook according to
package directions
Same as for Standard Burners
Deep Frying
HI – heat oil
Med. to Med. Hi –
maintain frying
temperature
Same as for Standard Burners
In Pouch
HI – cover, bring
water and vegetables
to a boil
LO to Med. Lo –
cook according to
package directions
Same as for Standard Burners
Saute
HI – heat oil or melt
butter, add vegetables
Med. Lo to Med. –
cook to desired
doneness
Same as for Standard Burners
Stir Fry
HI – heat oil, add
vegetables
Med. Hi to HI –
finish cooking
Same as for Standard Burners
3 to 2 – simmer
XLO – to hold, cover*
* We recommend that these foods be stirred occasionally.
Page 18
SECTION FOUR: USING THE COOKTOP
Using the Grill
A VENTILATING HOOD of adequate cubic-feet-per-minute capacity vented to the outside of the house is
recommended for installation ABOVE THE RANGE AND GRILL. For most kitchens with a wall mounted
hood, a certified hood is recommended. The hood must be installed according to installation instructions
furnished with the hood and local building code requirements.
THE GRILL
(Available on some models)
When cooking food on the grill you
will achieve the same flavor as meat
cooked on an outdoor barbecue.
This flavor is actually created by the
fats and juices that are brought to the
surface of the food and caramelized
by the intense heat from the stainless
steel radiant.
Most types of foods, steaks, chops,
patties, poultry pieces, etc., cook
somewhat faster on the gas grill with
its constant regulated heat than on
an ordinary charcoal grill.
Your new Thermador Professional®
grill is equipped with an aluminized
steel U-shaped tube burner typical of
those used in restaurants. Automatic
ignition is used to eliminate the
continuous pilots found on restaurant
grills. The grill burner is rated at
18,000 BTU/HR.
NOTE: When used with propane gas, a slight pop or flash
may occur at the burner ports
a few seconds after the burner
has been turned off. This usually occurs after the burner has
been on awhile. This is normal.
AUTOMATIC
REIGNITION
GRILL
The electronic igniter automatically sparks the burner to
light. DO NOT TOUCH any
burner while the igniters are
sparking.
BURNER EFFICIENCY
AND FLAME
CHARACTERISTICS
The burner flame should be blue in
color and stable with no yellow tips,
excessive noise or lifting. It should
burn completely along both sides of
the burner tube.
An improper gas-air mixture may
cause either a yellow tipped flame or
burner flutter. Have the flame
adjusted by a technician. Foreign
particles in the gas line may cause an
orange flame during initial use. This
will disappear with use.
If the flame is uneven, flutters, makes
excessive noise or lifts, check to see
if the BURNER ports are clogged. If
the ports are clogged, use a wire, a
straightened paper clip or needle to
clear the ports. If the condition
persists, contact a service agency for
adjustment.
Page 19
Control Knob
CONTROL KNOB
The burner control has an infinite
number of heat settings, and there
are no fixed positions on the control
knob between HI and LO. To turn
the burner on, press the control
knob and rotate it counterclockwise
to the LITE position.
Adjust the knob to the desired heat
setting.
SECTION FOUR: USING THE COOKTOP
Disassembly/Assembly of the Grill
Follow the steps below to disassemble the components in the grill box.
CAUTION:
•
•
Use extreme care when placing the grill
components into the grill compartment.
Avoid contacting the ceramic igniter which
could break preventing operation of the
grill.
The grill must be assembled as shown. The
drip tray heat shields must be in place, and
the burner must be properly positioned
relative to the gas supply. Incorrect assembly
of the grill may result in unsafe or hazardous
conditions during operation.
•
Do not leave the grill unattended while in
use.
•
Do not use charcoal briquettes or coals of
any kind.
A. Remove the grill grate, stainless steel radiant and
burner from the grill box.
B. Remove the rectangular drip pan inside the grill box
as shown below.
C. Install the heat deflector into slots of front panel of
grill box.
D. Insert the end of the burner into the slots at the
back of the grill box. Insert the tab on front of the
burner into slot in the heat deflector.
E.
The stainless steel radiant lies on two (2) studs on
each end of the grill can.
F.
Place the grill grate, with raised food containment
rail oriented towards the grill box rear.
G. To reassemble the grill, follow these instructions in
reverse order.
Exploded Views and Side View of Grill
Grill
Grate
Stainless
Steel Radiant
U-shaped
burner
Heat
Deflector
Grill Box
Drip Pan
Burner Placement in slots in back of grill
Page 20
SECTION FOUR: USING THE COOKTOP
USING THE GRILL
COOKING ON THE GRILL
• The burner should light within
approximately 5 seconds.
• Preheat grill for 10 to 15 minutes
minimum. The hot grill sears the
food, sealing in the juices. The
longer the preheat, the faster the
meat browns and the darker the
grill marks.
• Grilling requires high heat for
searing and proper browning.
Most foods are cooked at the
higher heat settings for most of
the cooking time. However, when
grilling large pieces of meat or
poultry, it may be necessary to
turn the heat to a lower setting
after the initial browning. This
cooks the food through without
burning the outside.
• Foods cooked for a long time or
basted with a sugary marinade
many need a lower heat setting
near the end of the cooking time.
• After grilling and the food has
been removed, turn the knob to
HI and burn off any excess grease
which has accumulated on the
stainless steel radiant.
• Use a brass wire brush, dipped in
hot water, to loosen food particles
from the grate.
• When the grill has cooled, clean
the drip tray, radiant, heat
deflector and compartment.Wipe
the U-shaped burner with a damp
cloth.
GRILLING SUGGESTIONS
◆ Trim any excess fat from the meat before cooking. Cut slits in
the remaining fat around the edges at 2" (51 mm) intervals.
◆ Brush on basting sauce toward the end of cooking.
◆ Use a spatula or tongs instead of a fork to turn the meat. A fork
punctures the meat and lets the juices run out.
◆ Add seasoning or salt after grilling.
◆ The grill grate has side and rear rails designed to make it easier
to turn with a spatula.
◆ After the juices begin to bubble to the surface, turn the meat
only once. This helps keep the juices in the meat.
◆ Some pieces of meat and poultry cook faster than others. Move
those pieces to the cooler area of the grill until the rest have
finished.
◆ The doneness of meat is affected by the thickness of the cut.
Chefs say it is impossible to have a rare doneness with a thin cut.
◆ Do not leave the grill unattended while cooking.
HANDLING EXCESSIVE FLARE-UPS
◆ The intense heat needed for grilling may also cause flare-ups due
to grease dripping on the stainless steel radiant.
◆ If flare-ups occur, use a long handled spatula to move the food to
another area of the grill.
◆ Should flare-ups become excessive, remove the food from the
grill and turn off the burner.
◆ Excessive flames occur when cooking meat with extra fat, i.e.
30% ground beef, untrimmed steaks, lamb chops, etc.
◆ Be cautious when turning meat over.
◆ It is important that grilling be supervised at all times.
Page 21
SECTION FOUR: USING THE COOKTOP
GRILL COOKING CHART
Food
Weight or
Thickness
Total Suggested
Cooking Time
Special Instructions
and Tips
Medium
14 to 18 minutes
High
12 to 15 minutes
Grill, turning once when
Juices rise to the surface.
Do not leave hamburgers
unattended since a flare
up can occur quickly.
1" (25 mm)
1-1/2" (38 mm)
High
High
10 to 14 minutes
13 to 18 minutes
Medium
(160º F)
1" (25 mm)
1-1/2" (38 mm)
Medium to
High
14 to 22 minutes
18 to 27 minutes
Well-Done
(170º F)
1" (25 mm)
1-1/2" (38 mm)
Medium
Medium
22 to 32 minutes
27 to 37 minutes
Lamb
Chops &
Steaks
Rare
(140ºF)
1" (25 mm)
1-1/2" (38 mm)
High
High
12 to 15 minutes
14 to 18 minutes
Medium
(160ºF)
1" (25 mm)
1-1/2" (38 mm)
Medium to
High
15 to 20 minutes
18 to 25 minutes
Well-Done
(170ºF)
1" (25 mm)
Medium
20 to 30 minutes
Chops
1/2" (13 mm)
1" (25 mm)
Medium
Medium
20 to 40 minutes
35 to 60 minutes
Remove excess fat from
edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Cook well done.
Medium
45 to 60 minutes
Grill, turning occasionally.
During last few minutes
brush with barbecue sauce,
turn several times.
MEATS
Beef
Hamburgers
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare
(140ºF)
1/2 to 3/4 inch
(13 mm to 19 mm)
Control
Setting
Remove excess fat from
edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Remove excess fat from
edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Pork
Ribs
Chart continued, please see next page
Page 22
SECTION FOUR: USING THE COOKTOP
GRILL COOKING CHART
Food
Weight or
Thickness
Control
Setting
Total Suggested
Cooking Time
Special Instructions
and Tips
High
4 to 8 minutes
Medium
5 to 10 minutes
Slit skin. Grill, turning once.
Low or
Medium
1 to 1-1/2 hours
40 to 60 minutes
Place skin side up. Grill,
turning 2 to 3 times.
Medium
30 to 45 minutes
3/4 to 1 inch
Medium to
High
8 to 15 minutes
8 to 16 ounces
Medium to
High
20 to 30 minutes
MEATS
Pork
Ham Steaks
(precooked)
1/2 inch
Hot Dogs
Remove excess fat from
edge. Slash remaining fat at
2-inch (51 mm) intervals.
Grill, turning once.
POULTRY
Chicken
Broiler/Flyer
Halved or
Quartered
2 to 3 pounds
Breasts, bone-in
FISH AND
SEAFOOD
Steaks
Halibut,
Salmon,
Swordfish
Whole
Catfish,
Rainbow
Trout
Page 23
Grill, turning once. Brush
with melted butter, margarine
or oil to keep moist.
Grill, turning once. Brush
with melted butter,
margarine or oil to
moisten.
SECTION FOUR: USING THE COOKTOP
ABOUT THE GRIDDLE
(Available on some models)
DESCRIPTION
The built in griddle is made of restaurant quality aluminum
coated with titanium. This produces a surface with even
heat that is easy to clean.
The griddle has an aluminized steel tube burner that is lit
by a spark igniter. The griddle should light within 4 clicks
of the igniter. This eliminates the need for a continuous
burning pilot lighter.
A maple chopping block is available as an accessory and
purchased separately. It is sized to fit on top of the surface
when the griddle is not being used.
•The burner is rated at 15,000 BTU / HR.
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, including metal ones may be used on the
griddle surface. Care should be taken so the surface is
not gouged when metal utensils are used.
Slide back and lift
➟
CONTROL KNOB
GRIDDLE
Griddle Grease Tray
GRIDDLE GREASE TRAY
• Push the tray under the front edge of the griddle
overhang to catch grease or food residue.
• Use a metal spatula to scrape the grease and food
particles forward from the surface into the tray.
• Clean the tray after every use. When removing the
tray, use care when tipping it so that the contents do
not spill.
Cooking on the Griddle
Control Knob
• The griddle is electronically controlled with
temperatures marked on the knob from 150ºF to
500ºF.
• There are no fixed settings on the knob.
• Press and turn the knob counter-clockwise to the
temperature setting.
1. Check that the grease tray is tucked under the griddle
plate overhang.
2. Turn the knob to the cooking temperature to preheat
the griddle.
3. Preheat 10 to 15 minutes.
4. Add butter, margarine, oil or shortening for more flavor.
5. Add the food and cook.
PREPARING THE GRIDDLE
The griddle must be level or tilted slightly forward for
optimum performance. The griddle should have been
leveled during installation. If not, the griddle can be leveled
by removing the griddle plate and frame then adjusting
the leveling screws at the front and back of the griddle
opening.
GRIDDLE COOKING CHART
Page 24
FOOD
SETTING
Bacon, Ham, Pork Chops 350ºF to 375ºF (177ºC to 190ºC)
Eggs
300ºF to 325ºF
(150º C to 160ºC)
Pancakes, French Toast
350ºF to 375ºF
(177ºC to 191ºC)
Potatoes, Hash Brown
400ºF to 425ºF
(205ºC to 219ºC)
Sandwiches, Sausage
350ºF to 375ºF
(177ºC to 191ºC)
SECTION FIVE: USING THE OVEN
Bake
RACK POSITIONS
TIPS FOR BAKE
PREHEATING THE OVEN
Many foods such as meat, poultry,
casseroles, or other long cooking
foods cook well without preheating
the oven. See your recipe for pre–
heating recommendation. Preheating
time depends on the temperature
setting and the number of racks in
the oven.
5
4
3
2
1
GETTING THE BEST
RESULTS
Minimize opening the door:
Use a minute timer.
Use the interior oven lights.
▲ Choose the right size utensil; use
the utensil recommended in the
recipe.
▲ Store the broiler pans outside
the ovens. An extra pan without
food, affects the browning and
cooking.
▲ The type of pan used affects the
browning:
• For tender, golden brown
crusts, use light non-stick/
anodized or shiny metal
utensils.
• For brown crisp crusts, use
dark non-stick/anodized or
dark, dull metal utensils or
glass bakeware. These may
require lowering the bake
temperature 25˚F.
▲
•
•
BAKEWARE
■ Type
Metal bakeware (with or without
a non-stick finish), heat-proof
glass, glass-ceramic, pottery, or
other utensils suitable for the
oven.
▲ Suitable cookie sheets have a
small lip on one side only.
▲ Large oven will hold a full
commercial baking sheet (18" x
26").
Large Gas Main Oven
Bake Rack Positions
Rack positions in the oven are numbered like an elevator. Number one position
is the lowest rack and number five is at the top.
LARGE MAIN OVEN
One Rack Baking
•
The Bake Mode is best for baking on one rack with rack #3 used for most
baked items. If the item is tall such as an angel food cake rack #2 may be
used. Pies are best baked on rack #2 to make certain the bottom of the
crust is done without over browning the top. When large pieces of meat
or poultry such as a prime rib of beef or a turkey is roasted, rack #2 is the
preferred rack.
Two Rack Baking
•
Racks #2 and #5 may be used when baking on two levels. Foods such as
cookies and biscuits work well using these two racks. Casserole dishes
may also be baked using these two racks.
Three Rack Baking
•
If three rack baking is desired, the Convection Bake mode should be used.
12 INCH AUXILIARY OVEN (PGR48 Models)
•
▲
•
Baking on rack #3 will result in the best product. When additional height
is needed, rack #2 may be used. The use of rack #2 with pies will result
in a crisp bottom crust without over baking the top.
If two rack baking is desired in this small oven, use racks #2 and #5. For
best results, stagger baking pans front to rear with the pan on rack #2
toward the rear and the pan on rack #5 toward the front.
■ Placement
Allow at least 1" of space between the pans and the oven walls so heat can
circulate around each pan.
▲ Stagger baking utensils so that one is not directly above another. Allow
1-1/2 inches above and below each pan.
▲
Page 25
SECTION FIVE: USING THE OVEN
Convection Bake
TIPS FOR CONVECTION BAKE
PREHEATING THE OVEN
Many foods such as meat, poultry,
casseroles, or other long cooking
foods cook well without preheating
the oven. See your recipe for pre–
heating recommendation. Preheating
time depends on the temperature
setting and the number of racks in
the oven.
HIGH ALTITUDE
BAKING
When baking at high altitudes, in
either BAKE or CONVECTION•
BAKE, recipes and baking times vary.
For accurate information, write the
Extension Service, Colorado State
University, Fort Collins, Colorado
80521. There may be a cost for the
bulletins. Specify the type of
information you want (example:
cakes, cookies, breads, etc.).
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.
CAUTION
RACK POSITIONS
LARGE MAIN OVEN
One Rack Baking
•When baking on one rack, best results are obtained in the bake mode
(see Bake).
•When roasting a turkey or a large piece of meat, convection bake may
be used. Rack #2 is the most appropriate rack.
Two Rack Baking
•Racks #2 and #5 are most appropriate when using the convection
bake mode. Pans should not be staggered but the baking pan on rack
#5 should be placed on rack #2 directly under the one on rack #5.
•This may be used for cakes, cookies, biscuits and other foods for which
two rack baking is desirable.
•When several casseroles , frozen pies or cakes are to be baked, use
racks #2 and #5.
•These two racks can also be used for a large oven meal.
Three Rack Baking
•When several sheets of cookies are to be baked, bake them on racks
#1, #3,and #5. Place the baking sheets directly on top of 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 should have low sides; use aluminum commercial
half-sheets or professional cooking utensils.
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, pans should not be staggered.
■ 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.
Page 26
SECTION FIVE: USING THE OVEN
Setting Bake / Convection Bake
BAKE/CONVECTION BAKE
These cooking modes are for baking, roasting or warming
using one, two or three racks.
OVEN CONTROL KNOBS
TO SET THE GAS OVEN
1. Select BAKE or CONVECTION•BAKE using the
Selector switch.
2. Set Temperature using the Oven Control Knob.
▲ The convection fan turns on six minutes after the oven is
turned on, if CONVECTION BAKE is selected.
▲ The OVEN and HEATING lights turn on.
▲ The HEATING light cycles off and on. The oven is
preheated when the HEATING light cycles off the first
time.
▲ The OVEN ON light illuminates and remains on until the
OFF Selector switch is turned off or the oven control knob
is turned to the OFF position.
▲ The needle of the gauge in the center of the control panel
moves to the selected temperature. The gauge is for
reference only.
NOTE: When the oven is used for an
extended period of time at a high temperature,
the cooling blower will turn on. This is
normal. This cooling blower will also operate
during Broil and during the Self-Cleaning
cycle. If the blower is not running during
these modes, do not use the oven. Call
a qualified appliance technician to repair the
unit.
TO SET THE 12-INCH OVEN
OVEN CONTROL KNOBS
1. Select BAKE using Selector switch.
2. Set Temperature using the Oven Control Knob.
▲ The OVEN ON light turns on.
▲ The HEATING light turns on.
▲ The HEATING light cycles off and on. The oven is
preheated when the HEATING light cycles off the first
time.
▲ The OVEN ON light remains on until the Selector
switch is turned off.
Page 27
SECTION FIVE: USING THE OVEN
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 oven
temperatures to keep hot, cooked
foods at serving temperature, to
dehydrate food and to warm plates.
Hot cooked foods can be kept at
serving temperatures. Set the oven
to bake and use the temperature
suggested on the chart.
Foods needing to be kept moist must
be covered with a lid or aluminum
foil.
FOOD SAFETY
The United States Department of Agriculture advises: DO
NOT hold foods at temperatures between 40˚F to 140˚F more than 2
hours. Cooking raw foods at below 275º F is not recommended.
Suggested Temperature Chart to Keep Food Hot
FOOD
OVEN TEMPERATURE ˚F
Beef
Rare ............................................................................ 140˚ - 155˚F
Medium ...................................................................... 155˚ - 170˚F
Well done.................................................................. 170˚ - 180˚F
Bacon .................................................................................... 200˚ - 225˚F
Biscuits and Muffins (covered) ....................................... 170˚ - 185˚F
Casserole (covered) ......................................................... 170˚ - 200˚F
Fish and Seafood ................................................................ 170˚ - 200˚F
French Fried Foods ........................................................... 200˚ - 225˚F
Gravy or Cream Sauces (covered) ............................... 170˚ - 180˚F
Lamb and Veal Roasts ...................................................... 170˚ - 200˚F
Pancakes and Waffles (covered) .................................... 200˚ - 225˚F
Potatoes
Baked ...................................................................................... 200˚F
Mashed (covered) .................................................... 170˚ - 185˚F
Pies and Pastries ............................................................................ 170˚F
Pizza (covered) ............................................................................... 225˚F
Pork ..................................................................................... 170˚ - 200˚F
Poultry (covered) .............................................................. 170˚ - 200˚F
Vegetables (covered) ........................................................ 170˚ - 175˚F
OVEN CONTROL KNOBS
12" GAS OVEN
LARGE GAS MAIN OVEN
Page 28
SECTION FIVE: USING THE OVEN
Baking Chart
Food
Pan
Size
Control
Temperature
Setting
Total
Suggested
Cooking Time
Special
Instructions
and Tips
Cookies
12"x15"
Cookie Sheet
375°
8 to 12 minutes
Follow recipe
instructions
Layer Cakes
8" or 9" Round
350°
25 to 35 minutes
Follow recipe
instructions
Sheet Cakes
9"x13" Pan
350°
30 to 40 minutes
Follow recipe
instructions
Bundt™ Cakes
12 Cup
325°
60 to 75 minutes
Follow recipe
instructions
Brownies
or Bar Cookies
9"x9" Pan
325°
20 to 25 minutes
Follow recipe
instructions
Biscuits
12"x15"
Cookie Sheet
425° or
Package
Directions
10 to 15 minutes
Follow recipe or
package directions
Quick Bread
8"x4" Loaf Pan
350°
55 to 70 minutes
Follow recipe or
package directions
Muffins
12 cup Muffin Pan
425°
14 to 19 minutes
Follow recipe or
package directions
Fruit Pies
9" Diameter
425°
35 to 45 minutes
Follow recipe
instructions
Fruit Cobblers
9"x9" Pan
400°
25 to 30 minutes
Follow recipe
instructions
Yeast Bread,
Loaves
8"x4" Loaf Pan
425°
25 to 30 minutes
Follow recipe
instructions
Dinner Rolls
9"x13" Pan
400°
12 to 18 minutes
Follow recipe
instructions
Page 29
SECTION FIVE: USING THE OVEN
Broil
BROIL
RACK POSITIONS
TIPS FOR BROIL
Before turning on the oven, place the rack in the desired position. After
preheating the broiler, center the broil pan directly under the infrared
burners.
PREHEATING THE
BROILER
It is recommended that you
preheat the broil element before
starting to cook. Preheat until the
dial reaches broil.
GETTING THE
BEST RESULTS
▲ Be sure to defrost food before
broiling.
▲ Door may be ajar or closed during
broiling.
Gas Oven
#5 Use this rack position when broiling beef steaks, ground meat patties, ham
steak and lamb chops 1 inch or less in thickness. Also, use when top
browning foods.
#4 Use this rack position when broiling meat 1-1/8 inches or more in
thickness, fish, poultry, pork chops, ham steaks 1 inch or more in
thickness.
#3 Use this rack when broiling chicken halves (remove skin).
UTENSILS
▲ The chrome and 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.
▲ Steaks should be at least 1" thick
if rare meat is desired.
. ▲ DO NOT use heat-proof glass or pottery. This type of glassware cannot
withstand the intense heat of the broil element.
▲ 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.
▲ The two-piece aluminum broiler pan is designed to be used in the 12"
Auxiliary Oven in the PGR48 Ranges.
▲ Use a minute timer. Set it for the
minimum time to check the food.
▲ Center foods directly under the
infrared burners for best
browning.
▲ To avoid burning chicken skin,
remove it before broiling.
BROILING USING A REGULAR MEAT THERMOMETER
For accurately determining the degree of doneness for a thick steak or chop
(at least 1-1/2 inches thick), use a regular meat thermometer. Insert the point
of the thermometer into the side of the meat to the center of the steak or
chop.
For rare steaks, cook the first side to 90˚F. For medium or well done steaks,
cook the first side to 100˚F. Turn and cook the second side to desired internal
temperature.
Small Gas Oven (Models PGR48)
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.
NOTE:
It is impossible to use the oven and the broiler simultaneously.
When one is on, the other one cannot be turned on.
Page 30
SECTION FIVE: USING THE OVEN
Setting Broil for Gas Oven
BROIL - Gas Oven
NOTE: Successful broiling requires constant exposure to high, intense heat .
Only the infrared burners heat in the BROIL mode.
Place rack in recommended position on Page 32. Before
placing food in the oven for broiling, preheat the broiler
element until the dial reaches “Broil.”
To Set the Oven to Broil
1. Place oven rack in desired position.
2. Set Selector Switch to Broil.
3. Set Oven Control Knob to BROIL setting.
4. The door may ajar or closed throughout broil cycle.
▲ Your Professional® Range comes with a large two-piece broil
pan. The slotted grid allows drippings to flow into the lower
pan, away from the intense heat of the broil burners, minimizing
spattering and smoking.
▲ The PGR48 Models have a small two-piece aluminum broiler
pan. It is to be used in the small auxiliary oven.
Oven Heating Light
This light turns on when the oven heats and cycles off
when the set temperature has been reached.The cycling
continues as long as a BROIL mode is set.
Page 31
SECTION FIVE: USING THE OVEN
Broiling and Roasting Chart
All meats are placed on the broiler pan included with the range.
Food Item
Rack
Oven
Number Mode
Control
Temperature
Setting
Approximate
Cooking
Time
Special
Instructions
and Tips
Beef
Ground Beef
Patties, 1/2" thick
5
Broil
Broil
15 to 20 minutes
Broil until no
pink in center
T-Bone Steak
5
Broil
Broil
12 to 20 minutes
Time depends on
rareness of steak
Flank Steak
5
Broil
Broil
12 to 20 minutes
Rare to Medium
rare is best
Eye of Round
Roast
3
Bake
325°
20 to 25 min/lb
Small roasts take
more minutes per
pound
5
Bake
325°
20 to 25 min/lb
Cook until juices
are clear
Poultry
Boneless, Skinless
Chicken Breasts
4
Broil
Broil
20 to 25 minutes
Cook until juices
are clear
Chicken Thighs
4
Broil
Broil
25 to 30 minutes
Remove skin; Cook
until juices are clear
Half Chickens
3
Broil
Broil
30 to 45 minutes
Remove skin;
Turn with tongs
Roast Chicken
3
Bake
350° min
75 to 90 min
Roast with breast
side down to keep
breast moist.
Turkey
2
Bake
325° min
20 to 25 min/lb
Roast Unstuffed
Pork
Loin Roast
Page 32
SECTION SIX: CARE AND MAINTENANCE
Self-Cleaning the Oven
LARGE GAS MAIN OVEN
The self-cleaning mode of your new
range features pyrolytic self-cleaning.
When set to the CLEAN mode, the
oven reaches a high temperature that
burns off the food soil.
When the oven is set for CLEAN,
only the cooktop burners (four or
six) may be used. The 12-inch oven
(Model PGR48 only), the griddle and/
or the grill 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. It is easily
removed, when the oven is cold,
using a damp paper towel, sponge, or
cloth.
Wipe off any smoke residue that
remains on the front frame with
Formula 409® or Fantastik®. 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.
LOCK
When the CLEAN cycle starts, the LOCK light turns on, and the automatic
door lock cycle begins. Check the door when the LOCK light comes on to
confirm that it is locked. You can stop the clean cycle by selecting the OFF
position. The lock light will turn off only after the oven has cooled below 550˚F,
and the automatic door lock has completed its cycle to the open position.
Make certain that the oven door is locked at the beginning of the selfcleaning cycle.
BEFORE SELF CLEANING THE OVEN
✓
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 after the
oven has completed the
self-clean cycle.
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 that portion of the door that is
inside the oven. The outer edges of
the door and the oven cavity are not
in the cleaning zone. Wipe this area
clean BEFORE SETTING THE
OVEN TO SELF-CLEAN.
Page 33
NOTE: For the first SelfCleaning cycle, remove small
animals and birds from the
kitchen and surrounding
areas. Open a nearby window
for additional ventilation.
SECTION SIX: CARE AND MAINTENANCE
SELF CLEANING THE OVEN
To Set Self-Clean for the Large Main Self-Cleaning Oven
OVEN CONTROL KNOBS
1. Select CLEAN using the Selector switch.
2. Set Oven Control Knob to CLEAN.
▲ Cooling Blower turns on.
▲ OVEN ON light and HEATING light turn on.
▲ LOCK light turns on.
▲ The door closing process takes approximately 60 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 4 to 5 hours to complete. The blower and the OVEN
ON light and the CLEAN light turn off when the cycle is finished. Do not turn
the selector switch or the oven control knob to the OFF position until the
LOCK light goes off.
1. Select OFF using the Selector Switch.
▲ The door latch will open automatically when the oven is below
550˚F and the automatic Door Lock completes its 60 second
cycle to the OPEN position.
2. Turn Oven Control Knob to OFF position.
CLEANING HINTS
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 Chart, Page 40.
3. The infrared burner in the oven does not require cleaning; the
elements burn themselves clean when the oven is in use.
4. Use caution when cleaning the the 12-inch auxiliary oven in the PGR48
range. Use hot sudsy water; rinse and dry thoroughly.
Page 34
CAUTION
The interior of the oven will
still be at baking temperatures
when the LOCK light turns off
and the oven door can be
opened.
SECTION SIX: CARE AND MAINTENANCE
RANGE CLEANING
WHEN CLEANING THIS
RANGE:
CAUTION
Avoid cleaning any part of
the range while it's hot.
1. Use the mildest cleaning procedure that
will do the job efficiently and effectively. Some cleaners of the same type
are harsher than others. Try on a small area first.
2. Always rub metal finishes in the direction of the polish lines for maximum
effectiveness and to avoid marring the surface.
3. Use only clean soft cloths, sponges, paper towels, fibrous brushes, plastic,
non-metal or steel wool soap pads for cleaning and scouring, as
recommended on the chart.
4. Any part of this appliance can be cleaned with hot sudsy water. When
rinsing is required, rinse thoroughly.
5. Always wipe dry immediately to avoid water marks.
COOKTOP CLEANING CHART
Cooktop Part / Material
Burner Base and Cap
and Spill Tray /
Stainless Steel
Burner
Base
Suggested Cleaners
• Hot sudsy water; rinse and dry
thoroughly.
• Mild Abrasive Cleansers: Bon
Ami®, Ajax®, Comet®.
Liquid cleaners: Kleen King®.
• Stiff nylon bristle tooth brush to
clean port openings.
BRAND NAMES
The use of brand names is intended
only to indicate a type of cleaner.
This does not constitute an
endorsement. The omission of any
brand name cleaner does not imply
its adequacy or inadequacy. Many
products are regional in distribution
and can be found in the local markets.
It is imperative that all products be
used in strict accordance with
instructions on the package.
The following chart gives directions
for cleaning this range:
Important Reminders
• Acidic and sugar-laden spills
deteriorate the stainless steel.
Remove soil immediately.
• Do not scratch or gouge the
port openings of burner cap.
• Reassemble as shown. Make sure
that the burner cap is seated on
the base.
Burner
Cap
Star™ Burner
Components
Control Knobs / Plastic
Bezels / Chrome
Please see Guide to Knob
Identification and Location
on Page 11.
• Hot sudsy water; rinse and dry
immediately.
• Do not soak knobs.
• Do not force knobs onto
wrong valve shaft.
Continued
Page 35
➟
➟
SECTION SIX: CARE AND MAINTENANCE
COOKTOP CLEANING CHART
Cooktop Part / Material
Exterior Finish /Back Panel
Stainless Steel
Grates: / Porcelain Enamel on
Cast Iron
Suggested Cleaners
Important Reminders
• Nonabrasive Cleaners: Hot water
and detergent, ammonia, Fantastic®, Formula 409®. Rinse and
dry immediately.
• Cleaner Polish: Stainless Steel
Magic® to protect the finish from
staining and pitting; enhances
appearance.
• Hard water spots: Household
vinegar.
• Mild Abrasive Cleaners: Siege
Stainless Steel and Aluminum
Cleaner, Kleen King® Stainless
Steel liquid cleaner.
• Heat discoloration: Cameo ®,
Barkeepers Friend®, Zud®.
• Stainless steel resists most
food stains and pit marks
providing the surface is kept
clean and protected.
• Nonabrasive cleaners: Hot water
and detergent, Fantastic ® ,
Formula 409 ®. Rinse and dry
immediately.
• The grates are heavy; use care
when lifting. Place on a
protected surface.
• Mild abrasive cleaners: Bon Ami®
and Soft Scrub®.
• Abrasive cleaners for stubborn
stains: soap-filled steel wool pad.
• 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.
• 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.
Griddle Grease Tray /
Titanium Coated Aluminum
• Clean the grease tray after each
use.
• May be placed in dishwasher.
➟
Slide back and lift
• Wash in detergent and hot water;
rinse and dry.
• Stubborn soil: Soft Scrub®
Page 36
• 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.
SECTION SIX: CARE AND MAINTENANCE
COOKTOP CLEANING CHART, continued
Cooktop Part / Material
Griddle / Titanium surfaced
Suggested Cleaners
• Remove drip tray and discard
grease into a grease resistant
container for disposal.Wash drip
tray in warm soapy water or
place in dishwasher. Wipe griddle
surface with warm soapy water
then rinse with warm water.
Wipe dry with a soft cloth.
Important Reminders
• Never flood a hot griddle with
cold water. This can warp or
crack the aluminum plate.
• Do not clean any part of the
griddle in a self-cleaning oven.
• If food particles stick to the
griddle plate, remove with a mild
abrasive cleaner such as Soft
Scrub®.
Grill Box / Stainless Steel
• Non-abrasive Cleaners: Hot
water and detergent, ammonia,
Fantastic®, Formula 409®. Rinse
and dry immediately.
Grill
Radiant,
Heat Grill
• Mild Abrasive Cleaners: Bon
Ami®, Soft Scrub®.
• Abrasive cleaners for stubborn
stains: soap-filled steel wool pad,
Burner,
Kleen King® Stainless Steel liquid
Grill
cleaner.
• Do not clean any part of the
grill assembly in a self-cleaning
oven.
• Abrasive cleaners, used too
vigorously or too often, will
eventually scratch the steel.
• When disassembling, cleaning
and reassembling the grill, avoid
contact with the spark igniter.
Deflector,
Heat Grill
Note: To reach the grill box, remove the grate, stainless steel
radiant, U-shaped burner, heat shield and drip pan.
Note: To disassemble or reassemble the grill box, see Page 20.
Electrode,
Spark
Grease Catch Tray
Grill Can
Assembly
Continued
Page 37
➟
➟
SECTION SIX: CARE AND MAINTENANCE
COOKTOP CLEANING CHART, continued
Cooktop Part / Material
Grill Drip Pan / Stainless Steel
Suggested Cleaners
• Hot sudsy water; rinse and dry
thoroughly.
Important Reminders
• Do not clean in a self-cleaning
oven.
• After grease removal, drip pan
may be put into dishwasher.
• While the grate is hot (but the
flame is off), dip a brass grill
brush in hot water and scrub
the grate. The steam created
from the hot water and the
abrasive action of the brush
helps loosen the hard to
remove soil.
• The grate is heavy; use care
when lifting. Place on a
protected surface.
Igniters / Ceramic
• Use a cotton swab dampened
with water, Formula 409® or
Fantastic®.
• Do not use sharp tool to
scrape the igniter. It is fragile;
if it is damaged the grill cannot
be lit.
Surface Spill Trays /
Stainless Steel
• Hot sudsy water; rinse and dry
thoroughly.
• Acidic and sugar-laden spills
deteriorate the stainless steel.
Remove soil immediately.
Grill Grate / Porcelain
Enamel on Cast Iron
• Formula 409® or Fantastic®.
Wipe spray off immediately or
apply to a paper towel first and
then wipe spill.
• Mild Abrasive Cleansers:
Cameo ®, Zud ®, Barkeepers
Friend®. Liquid cleaners: Kleen
King®, Siege Stainless Steel and
Aluminum Cleaner. Apply with
care.
Trim Strips
(Located between stainless
steel spill trays; they join the
spill trays.)
• Hot sudsy water; rinse and dry
thoroughly.
• Formula 409® or Fantastic®.
Wipe spray off immediately
or apply to a paper towel
first and then wipe soil.
Page 38
• Blisters, crazing and chips are
common due to the extreme
temperatures and rapid temperature changes.
• Abrasive cleaners, used too
vigorously or too often, can
eventually mar the stainless
steel.
• The over-spray from liquid
cleaners may leave an outline
shadow. If allowed to dry, it
may leave a permanent
outline.
SECTION SIX: CARE AND MAINTENANCE
OVEN CLEANING CHART
Part/Material/Soil Condition
OVEN
Broil Pan Grid
Chrome Plated
Aluminum (12" oven)
Cleaning Products/Directions
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 wet paper 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.
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.
Broil Pan Bottom
Porcelain Enamel
Aluminum (12" oven)
Cavity
Porcelain Enamel on Steel
Large Main Oven
See instructions for Cavity porcelain enamel. See instructions, above for
broil pan grid.
Porcelain enamel is acid resistant, but not acid proof. Acid 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. Over a period of time, the
porcelain may craze (get fine hairlike lines).
See Self-Cleaning instructions, Pages 33 and 34.
NOTE: Due to the high temperatures used for self-cleaning, the oven may develop
fine hairlike lines or surface roughness. This is a common condition and does
not affect either the cooking or the cleaning performance of the oven.
12" Oven
Hot sudsy water.
• Wash, rinse thoroughly, and dry.
Mild Cleaners: Bon-ami®, ammonia, or ammonia and water, Soft Scrub®.
•
Apply to a damp sponge or cloth. Rub lightly. Rinse thoroughly. Dry.
If food has burned onto the oven and is difficult to remove, the spots can be
soaked with a cloth saturated with household ammonia. Close the door and
allow it to soak for an hour or two, or until the food soil can be easily removed
with a damp soapy cloth or mild abrasive. A solution of about 3 tablespoons
of household ammonia in a half cup of water may be placed in the warm oven
over night. This will loosen hardened residue and spillage so that it may be easily
wiped up. The ammonia solution may be added to warm water for a thorough
wiping of the oven.
Continued
Page 39
➟
➟
SECTION SIX: CARE AND MAINTENANCE
RANGE CLEANING CHART
Part/Material/Soil Condition
Cleaning Products/Directions
Front Frame
Stainless Steel
See Cooktop, Back Panel, Page 36.
Oven Racks
Chrome Plated
Racks may be cleaned in the oven during the clean cycle, however, they
will lose their shiny finish and change to a dark, metallic gray.
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.
Powdered Cleanser: Bon-ami®, Comet®, Ajax®.
• Apply with a damp sponge or cloth according to manufacturer’s directions. Rub
lightly. Rinse thoroughly and wipe dry.
Soap filled fiber or steel wool pads: S.O.S®, Brillo®.
• Dampen pad, rinse thoroughly, and dry.
Harsh Cleaners: Easy Off ®Oven Cleaner, Dow® Oven Cleaner.
NOTE: Some commercial oven cleaners cause darkening and discoloration. Test the
cleaner on a small part of the rack and check for discoloration before cleaning
the entire rack.
• Apply a generous coating. Allow to stand for 10 to 15 minutes. Rinse thoroughly
and wipe dry.
If the racks do not slide easily after being cleaned, dampen a paper towel with a small
amount of cooking oil and rub it lightly over the side rails.
DOOR
Exterior, Frame, Handle, Heat
Deflector
Stainless Steel
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.
See Cooktop, Back Panel, Stainless Steel, Page 36.
Interior
Porcelain Enamel
See Oven Cavity, Page 39.
Seal
General Kitchen Cleaners: Formula 409®, Fantastik®.
• Spray on and blot dry with a cloth. Do not rub. Do not move, remove or damage
mesh.
Door Gasket
Page 40
SECTION SIX: CARE AND MAINTENANCE
DO-IT-YOURSELF MAINTENANCE
OVEN LIGHT BULB REPLACEMENT
Replace only with a 5-watt, halogen appliance light bulb. DO NOT USE a
standard household light bulb in any oven.
TO REPLACE THE LIGHT BULB:
1. Turn oven light switch to the off position. Let bulb and cover cool
completely.
2. Remove the light cover.
3. Remove the burned-out bulb. Replace it with a 5-watt halogen
appliance light bulb only. Don't touch bulb with greasy fingers.
Follow bulb manufacturer's instructions.
4. Replace cover. Turn circuit back on, if need be. (See Caution.)
!
CAUTION:
Before replacing the light bulb,
be certain the Oven Light
Switch is in the off position.
Let bulb and cover cool completely before touching. If the
light bulb glass comes loose
from the base, turn the
power to the oven OFF at
the circuit breaker panel,
before attempting to remove the bulb base from
the socket.
POWER FAILURE
In the event of a power failure, only the standard burners
can be lighted manually. It is necessary to light each
standard burner individually.
If the cooktop is being used when the power failure
occurs, turn all of the burner control knobs to the OFF
position. Then, the standard burners can be lighted by
holding a match at the ports and turning the control knob
to the HI position. Wait until the flame is burning all the
way around the burner cap before adjusting the flame to
the desired height.
The two ExtraLow® burners on the far left side, cannot be
used during a power failure. Be sure to turn them OFF
if a power failure occurs, as they will not turn back on until
both control knobs are turned OFF and then turned back
on again. See “What to do if you Smell Gas”, inside front
cover.
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 chart.
SYMPTOM
Intermittent sparking
Constant Sparking
CAUSE
REMEDY
• Improper fit of burner cap onto
•
Align burner cap properly
burner base.
on burner base.
• Ceramic igniter is wet or dirty.
•
Carefully dry or clean igniter.
• Burner ports are clogged.
•
Clean ports on flame spreader
with a wire, a needle or
straightened paper clip.
• Range is not properly grounded.
•
Refer to Installation Instructions.
Have a qualified electrician
ground the range properly.
• Electrical power supply is
incorrectly polarized.
•
Refer to Installation Instructions.
Have a qualified electrician
ground the range properly.
Page 41
SECTION SEVEN: BEFORE CALLING FOR SERVICE
BEFORE CALLING FOR SERVICE
Before calling for Service, check the following to avoid unnecessary
service charges.
SERVICE INFORMATION
For handy reference, copy the information below from the data rating
plate. Keep your invoice for Warranty validation.
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?
Model Number
Is the range disconnected from the electrical supply?
Serial Number
IF THE BURNERS DO NOT IGNITE
Date of Purchase
•
Are the burner caps properly aligned and seated in the burner base?
•
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?
Dealer’s Name
Dealer’s Phone Number
Service Center's Name
Service Center’s Phone Number
DATA RATING PLATE
The data rating plate shows the model and serial number of your range. It is
located behind the toe kick at the bottom of the range. To access the rating
plate, remove the two toe kick attachment screws, then carefully remove the
toe kick panel.
For all models, the data rating plate is found on the component tray behind the
toe kick panel.
!
CAUTION:
➞
Before removing the toe kick panel, disconnect the range from the
electrical power supply. Reinstall the toe kick panel before reconnecting
the range to the power supply and operating the range.
PGR Data Rating Plate Location
Page 42
Also, enter this information on
the Product Registration Form included with this product, then mail it
to the indicated address.
WARRANTY
FULL ONE YEAR WARRANTY
4. Repairs due to other than normal home use.
Covers one year from the date of installation or date of
occupancy for a new previously unoccupied dwelling,
Save your dated receipt or other evidence of the
installation/occupancy date.
5. Service labor during limited warranty period.
Thermador® Will Pay For:
All repair labor and replacement parts found to be
defective due to materials and workmanship.
Service must be provided by a Factory Authorized Service
Agency during normal working hours.
For a Service Agency nearest you, please call 800/735-4328.
THERMADOR® WILL NOT PAY FOR:
1. Service by an unauthorized agency. Damage or repairs
due to service by an unauthorized agency or use of
unauthorized parts.
2. Service visits to:
•
Teach you how to use the appliance.
•
Correct the installation. You are responsible for
providing electrical wiring and other connecting
facilities.
•
Reset circuit breakers or replace home fuses.
3. Damage caused from accident, alteration, misuse,
abuse, improper installation or installation not in
accordance with local electrical codes or plumbing
codes, or improper storage of the appliance.
6. Travel fees and associated charges incurred when the
product is installed in a location with limited or
restricted access, (i.e., airplane flights, ferry charges,
isolated geographic regions).
Warranty applies to appliances used in residential
application: it does not cover their use in commercial
installations.
This warranty is for products purchased and retained in
the 50 states of the U.S.A., the District of Columbia and
Canada. Should the appliance be sold by the original
purchaser during the warranty period, the new owner
continues to be protected until the expiration date of the
original purchaser’s warranty period.
The warranty applies even if you should move.
THERMADOR DOES NOT ASSUME ANY
RESPONSIBILITY
FOR
INCIDENTAL
OR
CONSEQUENTIAL DAMAGES. Some states do not
allow the exclusion or limitation of incidental or
consequential damages, so the above limitation or
exclusion may not apply to you. This warranty gives you
specific legal rights and you may also have other rights
which may vary from state to state or province to
province.
Page 43
Notes
Notes
Specifications are for planning purposes only. Refer to installation instructions and consult your countertop supplier
prior to making counter opening. Consult with a heating and ventilating engineer for your specific ventilation
requirements. For the most detailed information, refer to installation instructions accompanying product or write
Thermador indicating model number.
We reserve the right to change specifications or design without notice. Some models are certified for use in Canada.
Thermador is not responsible for products which are transported from the United States for use in Canada. Check
with your local Canadian distributor or dealer.
For the most up to date critical installation dimensions by fax, use your fax handset and call 702/833-3600. Use code
#8030.
CANADIAN GAS ASSOCIATION
®
APPROVED
5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328
ECO16588 • 5040008373 • © 2002 BSH Home Appliances Corp. • Litho in U.S.A. 10/02