USE AND CARE GUIDE THERMADOR PROFESSIONAL PRO HARMONY

USE AND CARE GUIDE THERMADOR PROFESSIONAL PRO HARMONY
USE AND CARE GUIDE
THERMADOR PROFESSIONALTM PRO HARMONY®
DUAL FUEL RANGES
Models:
PRD304GHU
PRD364GDHU
PRD366GHU
PRD486GDHU
PRD364NLHU
PRD486NLHU
PRD484NCHU
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 beneath the control panel area 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
Before You Begin . . . . . . . . . . . . . . . . . . . . . 7
Description . . . . . . . . . . . . . . . . . . . . . . . . . 10
Control Panel Identification . . . . . . . . . . 10
Range Identification . . . . . . . . . . . . . . . 10
Oven Interior Identification . . . . . . . . . . 11
Using the Cooktop . . . . . . . . . . . . . . . . . . . 12
Operation of the Burners . . . . . . . . . . . . . . 12
Cookware Recommendations . . . . . . . . 16
Specialty Cookware . . . . . . . . . . . . . . . . 17
Surface Burner Recommendations . . . . 18
Using the Griddle . . . . . . . . . . . . . . . . . . 20
Griddle Cooking Recommendations . . . . 21
Using the Grill . . . . . . . . . . . . . . . . . . . . . 22
Grill Cooking Recommendations. . . . . . . 24
Using the Oven . . . . . . . . . . . . . . . . . . . . 25
Oven Functions . . . . . . . . . . . . . . . . . . . 25
Convection . . . . . . . . . . . . . . . . . . . . . . . 26
Dehydrating with Convection Bake . . . . . 28
Setting Bake/Convection Bake/
Extended Bake . . . . . . . . . . . . . . . . . . . . 29
Warm (Secondary Oven) . . . . . . . . . . . . 30
Proof (Secondary Oven) . . . . . . . . . . . . . 31
Other Uses of Bake . . . . . . . . . . . . . . . . 31
Baking Recommendations . . . . . . . . . . . 32
Broil/Convection Broil . . . . . . . . . . . . . . . 32
Setting Broil or Convection Broil . . . . . . . 33
Broiling & Roasting Recommendations . 33
Care and Maintenance . . . . . . . . . . . . . . . . 34
Self-Cleaning the Oven . . . . . . . . . . . . . 34
Range Cleaning . . . . . . . . . . . . . . . . . . . 35
Cleaning Recommendations . . . . . . . . . 36
Do-It-Yourself Maintenance . . . . . . . . . . 41
Before Calling for Service . . . . . . . . . . . . 42
Data Rating Label . . . . . . . . . . . . . . . . . . 42
Service Information . . . . . . . . . . . . . . . . 42
Troubleshooting. . . . . . . . . . . . . . . . . . . . 43
Statement of Limited Warranty . . . . . . . . . 44
Customer Support, Accessories &
Parts . . . . . . . . . . . . . . . . . . . . . . . . back page
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
READ AND SAVE THESE INSTRUCTIONS
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.
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 leg and
prevents tip-over. Range should not move
more than 1” (2.5 cm).
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 (PALPKITHC). 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.
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.
IMPORTANT:
When installing against a combustible surface, a High Shelf
or Low Backguard is required. A THERMADORTM High
Shelf or Low Backguard must be purchased separately.
Before using the range, insure that it is equipped with a
proper backguard. 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 backguard
designed specifically for this range must be installed
whenever the range is used.
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.
CAUTION!
WARNING!
The high shelf can get hot! DO NOT place the following
items on top of the high shelf:
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.
plastics or containers that can melt
flammable items
a total load over 30 lbs. (13.6 kg)
WARNING!
To light the STAR burners manually, carefully hold a
lighted match to the STAR burner ports and turn the gas
control knob to HI. During a power failure, you can use
the standard cooktop STAR burners, but each must be lit
with a match.
ALWAYS DISCONNECT THE ELECTRICAL PLUG
FROM THE WALL RECEPTACLE BEFORE
SERVICING THIS UNIT.
CAUTION!
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.
FOR PERSONAL SAFETY, THIS APPLIANCE MUST
BE CONNECTED TO A PROPERLY GROUNDED AND
POLARIZED ELECTRICAL POWER SUPPLY.
30" Dual Fuel Models:
240/208 volts, 60 Hz., 40 Amp dedicated electrical circuit
required for each line.
36" Dual Fuel Models:
240/208 volts, 60 Hz., 40 Amp dedicated electrical circuit
required for each line.
48" Dual Fuel Models:
240/208 volts, 60 Hz., 50 Amp dedicated electrical circuit
required for each line.
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.
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TESTED IN ACCORDANCE WITH:
•
•
•
•
UL 858, The Standard for the Safety of Household
Electric Ranges
ANSI Z21.1, The American National Standard for
Household Cooking Gas Appliances
CAN 1-1.1-M81, Domestic Gas Ranges
CSA C22.2 No. 61, Household Cooking 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.
IMPORTANT SAFETY INSTRUCTIONS
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Safety Practices to Avoid Personal Injury
When properly cared for, your new THERMADOR
PROFESSIONALTM 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.
Ensure proper installation and servicing. Follow the
Installation Manual provided with this product. Have the
range installed and electrically grounded by a qualified
technician.
Have the installer show you where the gas supply shut-off
valve is located so that you know how and where to turn off
the gas to the range. Have the installer show you the
location of the circuit breaker. Mark it for easy reference.
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
Children should not be left alone or unattended in an area
where appliances are in use. They should never be allowed
to sit or stand on any part of the appliance. If children are
allowed to use the appliance, they must be closely
supervised.
WARNING!
DO NOT store items of interest to children above or at
the back of the range. If children should climb onto the
appliance to reach these items, they could be seriously
injured.
When children become old enough to operate the
appliance, it is the legal responsibility of the parents or
legal guardians to ensure that they are instructed in safe
practices by qualified persons.
Never use any part of the range or oven for storage.
Flammable materials can catch fire and plastic items may
melt or ignite.
DO NOT hang articles from any part of the appliance or
place anything against the oven. Some fabrics are quite
flammable and may catch on fire.
If the range is near a window, be certain the curtains DO
NOT blow over or near the range burners; they could catch
on fire.
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 and easily
accessible near the appliance. DO NOT USE WATER ON
GREASE FIRES.
Turn appliance off and smother fire with baking soda or use
a dry chemical or foam-type extinguisher.
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.
Never let clothing, potholders, or other flammable materials
come in contact with or too close to any infrared burner, top
burner or burner grate until it has cooled. Fabric may ignite
and result in personal injury.
Use only dry potholders: moist or damp potholders on hot
surfaces may cause burns from steam. DO NOT use a
towel or other bulky cloth in place of potholders. DO NOT
let potholders touch hot 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.
English 3
IMPORTANT SAFETY INSTRUCTIONS
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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!
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!
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 use this appliance as a space heater to heat or
warm the room. Doing so may result in carbon monoxide
poisoning and overheating of the oven.
When using the cooktop: DO NOT TOUCH THE BURNER
GRATES OR THE IMMEDIATE SURROUNDING AREA.
Areas adjacent to the burners may become hot enough to
cause burns.
Never leave the range unattended when using high flame
settings. Boil overs cause smoking and greasy spillovers
that may ignite. More importantly, if the burner flames are
smothered, unburned gas will escape into the room. See
front of this manual, page 1 regarding gas leaks.
Only certain types of glass, heatproof glass-ceramic,
ceramic, earthenware, or other glazed utensils are suitable
for cooking on the range burners. This type of utensil may
break with sudden temperature changes. Use only on low
or medium heat settings according to the utensil
manufacturer’s directions.
DO NOT heat unopened food containers; a buildup of
pressure may cause the container to burst.
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. Proper relationship of
cookware to burner flame reduces safety risks.
Avoid using high flame setting with a pan larger than the
grate or with one that spans more than one burner, such as
a griddle, for prolonged periods of time. This can result in
poor combustion that generates harmful by-products.
Use caution to insure that drafts like those from forced air
vents or fans DO NOT blow flammable material toward the
flames or push the flames so that they extend beyond the
edges of the pot.
Always use utensils that have flat bottoms large enough to
cover the burner. The use of undersized utensils could
expose a portion of the flame and may result in ignition of
clothing.
Bakeware, such as large casserole pans, cookie sheets,
etc., should never be used on the cooktop.
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. This will upset the cooking performance and can
damage the finish of the oven or the range.
English 4
To minimize the risk of burns, ignition of flammable
materials and unintentional spillage, position handles of
utensils inward so they do not extend over adjacent work
areas, cooking areas, or the edge of the range's cooktop.
Hold the handle of the pan to prevent movement of the
utensil when stirring or turning food.
IMPORTANT SAFETY INSTRUCTIONS
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DO NOT use pots or pans on the grill plate accessory.
DO NOT use the grill plate accessory for cooking
excessively fatty meats or products which promote flareups.
When cooking fatty or oily foods on burners, the grill, or the
griddle, adjacent gas burners can ignite airborne fumes.
Use caution to avoid burns.
The optional cutting board accessory must be removed
before operating the griddle beneath it or burners adjacent
to it.
DO NOT obstruct the flow of combustion or ventilation air.
WARNING!
DO NOT block or obstruct the flow of air
Flush Island through the ventilation openings. The oven
vent is located at the back of the appliance.
Trim Vent
The vents need to be unobstructed and
open to provide necessary airflow that is
important for proper oven performance.
GREASE IS FLAMMABLE. Let hot grease cool before
attempting to handle it. Avoid letting grease deposits
collect. Clean after each use.
For proper lighting and performance of the burners, keep
the igniter ports clean. It is necessary to clean these when
there is a boil over or when the burner does not light even
though the electronic igniters activate.
WARNING!
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.
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.
DO NOT use flammable cleaners to clean the range.
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.
Low Back
Vent
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.
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.
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.
For safety reasons and to avoid equipment damage, never
sit, stand, or lean on the oven door.
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.
English 5
IMPORTANT SAFETY INSTRUCTIONS
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Use CAUTION when opening the oven door during or
immediately after operation. Stand to the side of the oven
when opening an oven door to allow hot air or steam to
escape. Keep face well away from the open door to avoid
injury.
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). If the fan does not operate, DO
NOT use the oven. Call Customer Support at 1-800-7354328 for assistance.
To avoid a fire hazard, grease accumulation must be
prevented by frequently cleaning the ventilation hood and
filters.
In case of fire or when intentionally “flaming” liquor or other
spirits on the range's cooktop, follow hood manufacturer’s
instructions. Use caution when cooking foods with high
alcohol content (e.g. rum, brandy, bourbon) in the oven.
Alcohol evaporates at high temperatures. There is a risk of
burning as the alcohol vapors may catch fire in the oven.
Use only small quantities of alcohol in foods, and open the
oven door carefully.
WARNING!
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.
English 6
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.
WARNING!
This appliance should not be installed with a ventilation
system that directs air in a downward direction toward
the range. This type of ventilation system may cause
ignition and combustion problems with the appliance
resulting in personal injury, property damage, or
unintended operation. Ventilating systems that direct the
air upwards do not have any restriction.
WARNING!
State of California Proposition 65 Warnings:
This product contains chemicals known to the State of
California to cause cancer, birth defects or other
reproductive harm.
Before You Begin
Before using your range for the first time, check that you have these items:
30"
4 BURNER
36" with
GRIDDLE
36" with
GRILL
36"
6 BURNER
48" with
GRIDDLE
48" with
GRILL
48" with
GRIDDLE
& GRILL
Full Access® Oven
Racks, Main Oven
1
3
3
3
3
3
3
Full Access Oven
Racks, Secondary
Oven
—
—
—
—
2
2
2
Flat Rack, Main
Oven
2
—
—
—
—
—
—
Two-Piece Broil Pan*
1
1
1
1
2
2
2
STAR® Burner Caps
4
4
4
6
6
6
4
Burner Grates
2
2
2
3
3
3
2
Center Grate
1
—
—
—
—
—
—
Grill Grates
—
—
2
—
—
2
2
Ceramic Briquettes
—
—
1
—
—
1
1
Briquette Basket
—
—
1
—
—
1
1
Grill Drip Tray
—
—
1
—
—
1
1
Griddle
—
1
1
—
1
—
1
Griddle Drip Tray
—
1
—
—
1
—
1
Flush Island Trim**
1
1
1
1
1
1
1
Anti-tip Bracket
1
1
1
1
1
1
1
Literature Packet
1
1
1
1
1
1
1
High Altitude Packet
1
1
1
1
—
—
—
DESCRIPTION
*All models have one porcelain two-piece broiler pan for the oven. The 48” models also have a small two-piece
broiler pan for the Secondary Oven.
** Models are supplied with a Flush Island Trim; however, see Warning on page 1 concerning spacing behind the
range when using the range with the Flush Island Trim.
Table 1: Range Accessories and Parts
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 42
(see Data Rating Plate). The model and serial number
must be provided when calling Customer Support for
assistance. Enter this information on the Product
Registration Card included with this product then mail it
to the indicated address.
English 7
3. Optional Accessories. Grill Plate (PA12GRILLN),
Griddle Plate (PAGRIDDLEN), Blue Knob Kit
(PAKNOBLU), 12” Cutting Board (PA12CHPBLK),
Griddle Cover (PA12CVRJ), Wok Support Ring
(PWOKRINGHC) and other accessories are available
from your THERMADOR dealer.
4. Position the racks correctly in the oven. The correct
rack position depends on the recipe and the cooking
mode. The rack positions are numbered from the
bottom of the oven, like an elevator. Rack position 3
is the most frequently used position. Place rack(s) in
the proper position before turning on the oven.
IMPORTANT:
Always remove the oven racks before self-cleaning the
oven. If the gliding racks remain in the oven during SelfClean, lubricants in the glide mechanisms of each rack will
be lost and the finish will discolor.
Placing Full Access® Racks in the Oven:
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.
1. Hold the rack on a slight
angle. Place the safety
hooks under the front of
the rack guides.
5
4
3
2
1
Figure 1: Main Oven Rack Positions
2. Push the rack into the
oven, lifting the rack
stops over the front of
the rack guides.
3. Hold the rack straight.
4. Push the rack in until it is
even with the front
hooks.
CAUTION!
To help prevent burns, never remove or reposition the
oven racks while the oven is ON or while the oven is
cooling.
WARNING!
Aluminum foil should NEVER be used 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.
ALWAYS REMOVE BEFORE SELF CLEAN
5.
6.
7.
Lift the rack up.
Push the rack in
completely.
Engage the rack’s front
hooks on the rack
guides.
IMPORTANT:
When placing the gliding rack in the oven, make sure the
front supports on the rack guides rest in the large slots at
the front corners of the rack. This is necessary to keep the
rack in the correct position while fully inserted into the
oven.
Figure 3: Inserting the Oven Rack
Figure 2: Full Access Oven Rack
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Placing Flat Racks in the Oven:
ALWAYS REMOVE
BEFORE SELF CLEAN
Figure 4: Flat Oven Rack
The rack is designed with a stop so it will stop before
coming completely out of the oven and not tilt.
1. Grasp rack firmly on
both sides.
2. Insert rack (see
picture).
3. Tilt rack up to allow
stop into rack guide.
4. Bring rack to a
horizontal position and
push the rest of the
way in. Rack should
be straight and flat,
not crooked.
Figure 5: Inserting the Oven Rack
Removing Flat Rack from Oven
Grasp rack firmly on both sides and pull rack toward you.
When the stop is reached, tilt rack up and pull the rest of
the way out.
5. Ensure that the burner caps are correctly seated on
the burner bases of the range's cooktop (see
page 14). Turn on each burner to check for proper
flame color. See “Flame Description” on page 15 for
details.
6. 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). Turn the oven
on to 450ºF (230ºC) for 20 to 30 minutes; then turn
the broiler to BROIL for the same length of time.
Please note that it is normal for small amounts of
smoke to be visible from the range during this initial
breaking-in process.
• Turn on kitchen ventilation (or if vent hood is a
recirculation type open a window). Remove oven
racks. Set oven SPEED CLEAN and let self-clean
run (see “Self-Cleaning the Oven” on page 34).
Please note that some pets or humans can be sensitive to
the odors created during the self-cleaning process whether
it is a manufacturing residue burn off or food, so it is
recommended that those potentially affected be removed
from the kitchen area during the self-clean process.
The THERMADOR PROFESSIONALTM 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.
Please read “Care and Maintenance” on page 34 before
cleaning the oven racks.
NOTE:
It is normal for the cooling process to push heated air out
into the room when the oven is on.
English 9
Description
Model and Parts Identification
00
Control Panel Identification
350
ExtraLow® Knob
Standard Knob
Griddle Knob
36” Mode Knob
30” & 48” Mode Knob
Oven Light Switch
Grill Knob
Oven Temp Selector
Table 2: Knob Identification
Range Identification
Model shown is 48" with Griddle
and Grill Options (models will vary)
4
1
3
2
2
5
7
6
1. Flush Island Trim (included), High
Shelf or Low Back (ordered
separately)
2. Burner Grates & Burners
3. Electric Grill (option)
4. Electric Griddle (option)
5. Control Panel
6. Secondary Oven
7. Main Oven
8. Kick Panel
9. Range Feet
WARNING:
To provide proper ventilation of
the range, DO NOT remove
range feet.
9
8
9
Figure 6: 48” Dual Fuel Range Identification
English 10
Oven Interior Identification
Electric Main Oven Interior
11
10
12
13
16
10.
11.
12.
13.
14.
15.
16.
Oven Interior Light
Broil Element
Oven Thermostat
Rack Guides
Oven Racks (3 included, 1 shown)
Bake Element (hidden)
Convection Fan Cover
14
15
Figure 7: Main Oven Interior Identification
Electric Secondary Oven Interior (48” models
only)
18
17
17.
18.
19.
20.
21.
22.
19
21
Oven Interior Light
Broil Element
Oven Thermostat
Rack Guides
Oven Racks (2 included)
Bake Element (hidden)
20
22
Figure 8: Secondary Oven Interior Identification
English 11
Using The Cooktop
Sealed STAR® Burners
Control Knobs
The control knobs for two sealed gas burners, one in front
and one in the rear, are located directly in front of and
below the pair of burners on the control panel.
The symbol above each control knob identifies either the
burner position on the cooktop or the griddle control,
depending upon your model.
Left Rear Center Rear Grill Rear
Right Rear
®
Griddle
Left Front Center Front Grill Front Right Front
Figure 9: STAR Brass Burner Base
Your new range has sealed STAR burners. Each burner
has a unique QuickClean® base feature which allows the
burner and area around the burner to be easier to clean.
There are no burner parts under the cooktop to clean,
disassemble or adjust.
On all models, the two left burners have the exclusive
ExtraLow® feature, the remaining burners are standard.
Each burner has its own control knob.
ExtraLow
Standard
Standard
ExtraLow
Standard
Standard
Figure 10: 48” Burner Power Features
English 12
Figure 11: Cooktop Symbols
Operation of the Burners
1. Press in on the knob and turn it counter-clockwise to
the HI setting on the knob.
– The igniter for the selected burner clicks and
sparks.
– After burner ignition, the igniter stops clicking.
2. Rotate the knob to any flame setting between HI and
SIM.
– The blue signal light, between the burner knobs,
will light when adjacent burners are lit. The light will
remain on until the adjacent burners are turned off.
ExtraLow® Burners
•
The controls for the two left burners, front and rear, have
flame settings even lower than the standard SIM settings.
•
•
F
XLO
ExtraLow
Range
OF
•
F
•
XLO
OF
•
•
Figure 12: ExtraLow Burner Control Knob
The drawing shows that the control knob has an additional
range between the SIM and XLO settings. When the knob
is set within this range, the flame cycles off and on. By
varying the length of time the flame is off and on, the heat is
reduced even further to cook delicate foods. For example,
these very low settings are suitable for simmering and
poaching, melting chocolate and butter, holding cooked
foods at temperatures without scorching or burning, etc.
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.
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.
Burner Cap
Operation of the ExtraLow Burners
•
•
•
•
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 set just below the SIM setting, the
flame will cycle ON for approximately 53 seconds and
OFF for 7 seconds of each minute.
To vary the amount of low heat to suit the food and
quantity, the control can be set anywhere within the
SIM and XLO range marked on the knob.
The XLO knobs are disabled during self-clean. The
knob functions will remain unavailable until after the
oven unlocks.
Burner Base
Igniter
Figure 13: STAR Burner Components
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.
English 13
Automatic Re-Ignition
Checking Burner Cap Placement
If any one or more burners blow out, the electronic igniter
automatically activates to re-light the flame. Do not touch
the burners when the igniters are active.
•
CAUTION!
DO NOT touch the STAR® burners when the igniters are
sparking.
IMPORTANT:
• For proper combustion do not use the cooktop without
the burner grates in place.
• There is a slight sound 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.
•
Check each burner to make sure there is no gap
between the burner cap and burner base. See
Figure 14 and Figure 15: Correct and Incorrect Burner
Cap Placement to see examples of correct and
incorrect placements of the burner cap.
You may gently try to move the burner caps from side
to side to check if the caps are properly placed on the
burner bases. When properly placed, each burner cap
will rest flat on top of its burner base, and completely
cover the star-shape of the burner base when viewed
from the top as shown in Figure 14: “Correct Burner
Cap Placement”.
Burner Cap Placement
•
•
•
•
Burner flames are too high.
Flames shoot out of burners.
Burners do not ignite.
Burner flames light unevenly.
•
Burner emits gas odor.
Star ®
The burner caps must be properly placed on the burner
bases for the cooktop to function properly. If the burner cap
is not properly placed, one or more of the following
problems may occur:
Figure 14: Correct Burner Cap Placement
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!
Star ®
To prevent burns, do not touch burner caps or grates
while hot. Turn the cooktop off and allow the burners to
cool.
Figure 15: Incorrect Burner Cap Placement
English 14
Power Failure
Flame Height
•
•
•
•
•
•
•
•
In the event of a power failure, only the standard
burners can be manually lit. It is necessary to light each
one individually.
If the cooktop is being used when the power failure
occurs, turn all knobs to the OFF position.
The standard burners can be lit by holding a match at
the ports and turning the control knob to the HI
position. Wait until the flame is burning all around the
burner cap before adjusting the flame to the desired
height.
The ExtraLow® burners cannot be used during a power
failure. Be sure to turn them off.
If an ExtraLow burner is on when a power failure
occurs, it cannot be turned back on until the knob is
first turned off.
The griddle cannot be used during a power failure.
If you smell gas, refer to safety precautions listed on
page 1.
•
•
Flame Description
Yellow Flames:
Further Adjustment is required.
Yellow Tips on Outer Cones:
Normal for LP Gas
WARNING!
Soft Blue Flames:
Normal for Natural Gas
In the event of a power failure, turn all knobs to the OFF
position. Only the Standard burners can be lit manually.
WARNING!
If the flame is completely or mostly yellow, verify that the
regulator is set for the correct fuel. After adjustment,
retest.
Some orange-colored streaking is normal during the
initial start-up. Allow unit to operate 4-5 minutes and reevaluate before making adjustments.
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® burners should be adjusted by a
certified installer or agency to ensure proper
combustion.
2) Ensure proper ventilation with an open window
or use a ventilation fan or hood when cooking
with gas.
3) ALWAYS operate the unit according to the
instructions in this manual.
The correct flame height depends on 1) size and
material of pan being used; 2) food being cooked; and
3) amount of liquid in the pan.
Never extend the flame beyond the base of the pan.
Use a low or medium flame for pan materials that
conduct the heat slowly, such as porcelain coated steel
or glass-ceramic.
Figure 16: Flame Characteristics
•
•
•
•
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.
English 15
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 17: 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: 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 18: 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.
English 16
Figure 20: Covered Pan
Specialty Cookware
Canning Tips:
•
•
•
•
•
Figure 21: Flat-Bottom Wok Pan
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 Surface Burner
Cooking Recommendations
Use the chart beginning on page 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.
Figure 22: 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).
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.
Canners and Stock Pots — Select one with a base
diameter that extends no more than 2” (51 mm) 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 (165–305 mm).
English 17
Surface Burner Cooking Recommendations
FOOD
START SETTING
FINISH SETTING
STANDARD BURNERS
FINISH SETTING XLO
BURNERS
BEVERAGES
Cocoa
MED – heat milk, cover
SIM – finish heating
XLO – keep warm, cover*
BREADS
French Toast,
Pancakes, Grilled
Sandwiches
MED – preheat skillet
SIM to MED – cook
Same as for Standard Burners
BUTTER
Melting
SIM – to start melting
CEREALS
Cornmeal, Grits,
Oatmeal
HI – cover, bring water to a
boil, add cereal
CHOCOLATE
Melting
XLO – may be stirred to
hasten melting
DESSERTS
Candy
SIM to MED – cook
following recipe
SIM to MED
Same as for Standard Burners
Pudding and Pie Filling
Mix
SIM to MED SIM – cook
according to package
directions
SIM
Same as for Standard Burners
Pudding
SIM to MED SIM – bring
milk to a boil
SIM
Same as for Standard Burners
EGGS
Cooked in Shell
Allow 5 – 10 minutes to melt
SIM to MED – finish
cooking according to
package directions
Same as for Standard Burners
XLO – to hold, cover*
XLO – allow 10 – 15 minutes
to melt
XLO – to hold*
MED HI – cover eggs with
water, add lid, bring to boil
XLO – cook 3 – 4 minutes for
soft cooked; or 15 – 20
minutes for hard cooked
Fried, Scrambled
SIM to MED – melt butter,
add eggs
SIM finish cooking
Same as for Standard Burners
XLO – to hold for a short
period*
Poached
HI – bring water to the
boiling point, add eggs
SIM to MED – finish
heating
Same as for Standard Burners
MED HI – until meat starts
to sizzle
SIM to MED – finish
cooking
Same as for Standard Burners
MEAT, FISH, POULTRY
Bacon, Sausage
Patties
Braising: Swiss Steak,
Pot Roast, Stew Meat
MED HI – melt fat, then
brown on MED HI, add
liquid, cover
Quick Frying:
Breakfast Steaks
MED HI – preheat skillet
MED HI – fry quickly
Same as for Standard Burners
Frying: Chicken
MED HI – heat oil, then
brown on MED
SIM – cover, finish
cooking
Same as for Standard Burners
Deep Frying: Shrimp
MED HI – heat oil
MED to MED HI – to
maintain temperature
Same as for Standard Burners
Pan Frying: Lamb
Chops, Thin Steaks,
Hamburgers, Link
Sausage
MED HI – preheat skillet
MED – brown meat
Same as for Standard Burners
XLO – to hold
* These foods should be stirred occasionally.
English 18
XLO – Simmer until tender
FOOD
START SETTING
FINISH SETTING
STANDARD BURNERS
FINISH SETTING XLO
BURNERS
Poaching: Chicken,
whole or pieces, Fish
MED HI – Cover, bring
liquids to a boil
To finish cooking
Simmering: Stewed
Chicken, Corned Beef,
Tongue, etc.
HI – cover, bring liquid to a
boil
XLO – to simmer slowly
XLO – to hold, cover
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 HI – finish popping
Same as for Standard Burners
PRESSURE COOKER
Meat
MED HI to HI – build up
pressure
SIM to MED – maintain
pressure
Same as for Standard Burners
HI – build up pressure
SIM to MED – maintain
pressure
Same as for Standard Burners
RICE
HI – cover, bring water and
rice to a boil
SIM – to maintain Low
Boil. Cover and cook until
water is absorbed
Same as for Standard Burners
XLO – to hold, cover
SAUCES
Tomato Base
MED HI – cook meat/
vegetables, follow recipe
SIM – to maintain simmer
XLO – simmer to thicken
sauce, uncovered
White, Cream,
Bernaise,
MED – melt fat, follow
recipe
SIM – finish cooking
XLO – to hold, cover*
Hollandaise
XLO
Vegetables
XLO – to hold, lowest setting
for short period, stir frequently
SOUPS, STOCK
HI – cover, bring liquid to a
boil
SIM to maintain simmer
Simmer XLO – to hold, cover*
VEGETABLES
Fresh
HI – cover, bring water and
vegetables to a boil
SIM to MED – cook 10
minutes, or until tender
Same as for Standard Burners
XLO – to hold, cover
Frozen
HI – cover, bring water and
vegetables to a boil
SIM 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 – bring water and pouch
to a boil
SIM to MED – cook
according to package
directions
Same as for Standard Burners
Saute
HI – heat oil or melt butter,
add vegetables
SIM to MED – cook to
desired doneness
Same as for Standard Burners
Stir Fry
HI – heat oil, add
vegetables
HI to MED HI – finish
cooking
Same as for Standard Burners
* These foods should be stirred occasionally.
English 19
Using the Electric Griddle
(available on some models)
Description
|
|
The built-in griddle is made of restaurant-quality aluminum
with a non-stick coating (PTFE/PFOA free). This produces
a surface with even heat that is easy to clean.
|
A maple cutting board (PA12CHPBLK), stainless steel
cover (PA12CVRJ), and non-stick grill plate (PA12GRILLN)
are available as accessories and may be purchased
separately. The maple cutting board and stainless steel
cover are sized to fit on top of the surface when the griddle
is not being used. The non-stick 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.
NOTICE:
Griddle/Grill performance may vary if there is an excessive
amount of airflow in the vicinity of the appliance. The
excessive airflow could be from an air-conditioning register
or ceiling fan blowing at the cooktop. This could create
longer than normal heat-up time, or it could cause the
Griddle/Grill temperature to be higher or lower than the
knob setting.
NOTE:
Having a properly installed ventilation hood is not
considered a source of excessive airflow.
•
•
•
•
•
The griddle plate (or grill plate accessory) must always
be in place when the griddle is turned on.
The electric griddle element is rated 120 volts AC,
1,630 watts.
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.
WARNING!
To avoid risk of injury, NEVER operate griddle without
the griddle plate installed. NEVER use griddle in a
manner that is not prescribed by the Use and Care
Guide.
English 20
Figure 23: Griddle Control Knob
Preparing the Griddle (not all models)
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 24).
Move griddle
plate to the side
and turn leveling
screws
Figure 24: 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.
Griddle Cooking Recommendations
FOOD
Griddle Grease Tray
SETTING
Eggs
325°F – 350°F
(160°C – 180°C)
Bacon, Breakfast Sausage
450°F – 475°F
(230°C – 245°C)
Toasted Sandwiches
375°F – 400°F
(190°C – 200°C)
Boneless Chicken Breasts
425°F – 450°F
(220°C – 230°C)
Boneless Pork Chops,
1" (25.4 mm) thick
425°F – 450°F
(220°C – 230°C)
Steaks, 1" (25.4 mm) thick
450°F – 475°F
(230°C – 245°C)
Ground Beef Patties, 6 ounces
450°F – 475°F
(230°C – 245°C)
Figure 25: Grease Tray
•
450°F – 475°F
(230°C – 245°C)
•
Hot Dogs
350°F – 375°F
(180°C – 190°C)
•
Ham Slices, ½” (12.7 mm) thick
350°F – 375°F
(180°C – 190°C)
Pancakes, French Toast
400°F – 425°F
(200°C – 220°C)
Potatoes, Hash Browns
400°F – 425°F
(200°C – 220°C)
Ground Turkey Patties, 6 ounces
* Level foods to a uniform thickness to ensure
even cooking.
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.
CAUTION!
The griddle element is hot after use. Allow sufficient time
for griddle components to cool before cleaning.
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.
English 21
Using the Electric Grill
(available on some models)
Description
The built-in grill is made of restaurant-quality cast iron
grates. This produces a surface with even heat that is easy
to clean.
A non-stick, non-PTFE cast iron griddle plate
(PAGRIDDLEN) is available as an accessory and may be
purchased separately. See the instructions that come with
the griddle plate accessory for more details.
Assembling the Grill
1. Rotate heating elements (6) up and remove the
briquette basket (3) stored inside the grill housing (1).
2. Place the drip tray (2) in the bottom of the grill housing
(1). (Drip tray is packaged in the large cardboard box
that was on top of the range.) Align the embosses of
the drip tray (2) with the depressions on the bottom of
the grill housing (1).
3. Place the briquette basket (3) in the grill housing (1).
4. Arrange the ceramic briquettes (4) on the briquette
basket (3), in a single layer, with each briquette
touching the edges of the surrounding briquettes. The
ceramic briquettes should not contact the heating
elements.
5. Fold both grill heating elements (6) down. The grill
heating elements must lie flat. Supports should rest
inside of side notches.
6. Install the grill grates (5). Ensure grates are seated
level inside the grill housing (1).
Grill Safety Tips
5
WARNING!
•
•
•
4
•
•
3
6
2
•
•
•
1
•
•
1.
2.
3.
4.
5.
6.
Grill Housing
Drip Tray
Briquette Basket
Ceramic Briquettes
Grill Grate (x2)
Heating Element (x2)
English 22
To avoid risk of injury, NEVER operate grill without
the grates or griddle plate accessory installed.
NEVER leave grill unattended while cooking.
Observe caution with oils and fats. Overheated oils
and fats can easily cause fires.
DO NOT use wood chips, lava rocks, or charcoal
briquettes. Only use recommended ceramic
briquettes (PABRICKBKN).
DO NOT use dishes, pans, pots, or other cookware
on the grill.
Never use aluminum foil to cover the grates or to
line the grill. It can damage the grill and cause a fire
hazard if heat is trapped under it.
Check grease tray before each use. Too much
grease in the tray may cause a fire hazard.
If flames appear, grease should be cleaned from
grates, grease tray, briquette basket and other
surfaces.
Grease build up encourages flame and smoke
development while cooking.
Ceramic briquettes must be replaced when they
begin to turn black. This means that they are
saturated with fat and may smoke heavily during
operation or the fat may catch fire.
IMPORTANT:
• If flames appear while grilling, turn off heat and
remove the food. Use caution to avoid any
potential injury while removing food.
• Often, such flames will extinguish themselves
within a few minutes once grease drippings have
burned up. Do not leave the grill unattended until
all flames are extinguished. If desired, flames can
be extinguished by generously shaking baking
soda or salt over them to smother fire.
• If flames appear, ceramic briquettes should be
replaced and grease should be cleaned from
grates, grease tray, briquette basket, and other
surfaces before using the grill again. Built up
grease which is allowed to remain encourages
flame and smoke development while cooking.
• Moist food should be dried, before placing on grill.
• The moister the food is, the more smoke may be
produced!
• During grilling, dripping fat may flare up briefly.
WARNING!
TO AVOID RISK OF BURNS:
•
•
•
•
•
Use proper utensils with long handles that allow the
chef plenty of clearance from the heat and potential
flare ups.
DO NOT wear loose clothing while cooking.
Never leave grill unattended while cooking.
After each use, remove grease buildup from the grill
surfaces and the trays below the grill to avoid risk of
fire. Ventilation hoods should also be cleaned
periodically as needed and as recommended by the
User Manual as well as surrounding surfaces.
Keep a fire extinguisher nearby and accessible.
3. During the initial use, heat the grill for about 10 minutes
to eliminate manufacturing residues and smells.
4. For best results, allow the grill grates to preheat before
placing food on them.
5. The electric grill indicator light will remain on for
approximately 5 minutes after the knob has been
turned OFF to indicate residual heat.
CAUTION!
Clean the grill after each use. Allow the appliance to cool
before cleaning.
Grilling Tips
•
•
•
•
•
•
•
•
Operation
Always preheat the grill. When cooking on HIGH,
preheat grill on HIGH for 10 minutes. When cooking on
MED HIGH, preheat grill on HIGH for 5 minutes then
turn temperature down once food is on the grill.
Soak wooden skewers in water a minimum 20 minutes
before placing on the grill.
Prior to grilling, you can coat the food with heatresistant oil (e.g. peanut oil) or marinate it. Make sure
not to use too much oil/marinade, as otherwise it may
catch fire and generate thick smoke.
Lay the food directly on the grill grates. DO NOT use
aluminum foil or grill trays.
Cured meat, such as ham or smoked pork chops, is not
suitable for grilling. Unhealthy chemical compounds
may form.
To prevent flare-ups, remove excess fat from foods
prior to grilling.
DO NOT use cleaners on elements. Allow grease to
burn off the elements.
To soak up fat on the griddle plate, sprinkle coarse salt
onto the grilling surface after use.
1. Before turning on, make sure that there are ceramic
briquettes in the appliance and both grill grates are
correctly fitted. Turn on forced air ventilation.
2. Press and turn the knob to the temperature setting.
• The grill is electronically controlled with power
settings LOW through HIGH. There are no fixed
settings on the knobs.
• The two grill heating elements can be regulated
separately. This allows you to grill food with
different temperature requirements at the same
time, or you can use one area to grill and the other
to keep warm.
English 23
Grill Cooking Recommendations
IMPORTANT:
• GRILL SHOULD NOT BE OPERATED WITHOUT PROPER VENTILATION.
• Foods with excessive fat or grease should not be prepared on an indoor grill. Grilling foods with high fat
content (certain types of ground beef, sausage, etc) increases the chances of smoke and flames.
FOOD*
SETTING**
COOK TIME
(MINUTES)
NOTES
Hamburgers, ¾” (2 cm) (medium)
T-Bone Steak, 1½” (4 cm) (medium)
Ribeye or Sirloin, 1" (3 cm) (medium)
Kebabs, Steak (medium)
HIGH
HIGH
HIGH
HIGH
12 – 14
20 – 22
10 – 12
24 – 28
Ready to turn once juices appear on the surface.
Remove excess fat.
Remove excess fat.
Turn occasionally.
HIGH
MED HIGH
HIGH
16 – 20
16 – 20
6–8
Remove excess fat.
Pierce before grilling.
Place on grill horizontally.
MED HIGH
MED HIGH
MED HIGH
HIGH
34 – 38
18 – 22
20 – 24
30 – 33
Turn occasionally, remove excess skin.
Turn occasionally.
Pound to an even thickness before cooking.
Turn occasionally.
MED HIGH
MED HIGH
MED HIGH
18 – 20
16 – 20
10 – 14
Brush with oil before grilling.
Brush with oil before grilling.
Turn occasionally.
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
8 – 10
8 – 10
8 – 10
8 – 10
4–6
4–6
Brush with oil.
Turn occasionally.
Brush lightly with oil.
Brush with oil.
—
—
Beef
Pork
Pork chops, ¾” (2 cm)
Sausages or Bratwurst
Hot Dogs
Poultry
Legs and thighs
Chicken wings, whole
Chicken breasts, ½” (1 cm), boneless
Kebabs, chicken
Seafood
Fish steak, 2” (6 cm)
Fish fillet, ¾” (2 cm)
Shrimp skewers
Produce
Portobello mushrooms
Bell peppers, quartered
Eggplant, sliced, ½” (1 cm)
Tomatoes, halves
Pineapple, sliced
Peaches, halves
Other
Hamburger or hot dog buns
MED HIGH
4–6
Brush with butter.
Tofu, extra firm, sliced
MED HIGH
8 – 12
Skewer for easier grilling.
* Level foods to a uniform thickness to ensure even cooking.
** The values in the settings table should only be regarded as guidelines, since more or less heat may be required
depending on the type and condition of the food.
English 24
Using the Oven
Oven Functions
Tips for Bake
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. Preheating time depends on
the temperature setting and the number of racks in the
oven.
Getting the Best Results
• Minimize opening the door:
• Use a minute timer.
• Use the interior oven light.
• Use the rack position recommended by the recipe.
• Use the bakeware recommended by 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.
• Cookie sheets with only two sides give the best results.
Aluminum commercial half-sheets or professional
cooking utensils may be used.
• The 36" and 48" (914 and 1219 mm) ovens will hold a
full-sized commercial baking sheet (18" x 26") (457 x
660 mm).
Placement
• Allow at least 1" (25.4 mm) 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” (38 mm) above and below each pan
(see Figure 26).
Figure 26: Pan Placement
Rack Positions
Bake Rack Positions
•
Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest and number
five level is at the top.
5
4
3
2
1
Figure 27: Oven Rack Positions
One Rack Baking
•
The Bake mode is best for baking on one rack with
rack level #3 used for most baked items. If the item is
tall, such as an angel food cake, rack level #2 may be
used. Pies are best baked on rack level #2 to make
certain the bottom of the crust is done without over
browning the top. When large pieces of meat or poultry
are roasted, such as a prime rib of beef or a turkey,
rack level #2 is the preferred rack.
English 25
Two Rack Baking
•
Casserole dishes may be baked using rack levels #2
and #4.
Three Rack Baking
•
If three-rack baking is desired, the Convection Bake
mode should be used.
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.
Secondary Oven (48" Models)
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.
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.
NOTE:
Rack positions are general recommendations for baking;
however, if a recipe calls for a different rack position than
those given, then the recipe or package directions should
be followed.
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.
Convection cooking of meat and poultry will result in foods
that are brown and crispy on the outside and moist and
juicy on the inside. Large meat or poultry items may cook
up to 30 minutes less than the suggested time so check
them so they will not be over baked. A meat thermometer
or an instant read thermometer will provide more accurate
results than the “minute per pound” method. The larger the
piece of meat or poultry, the more time you will save.
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 same temperature recommended in recipes
and cooking charts for meats and poultry should be used.
Tips for Convection Bake
Preheating the Oven
Preheat the oven before cooking any foods, 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.
Figure 28: Convection Fan
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.
English 26
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.
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.
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 “Bake Rack Positions” on
page 25.)
• 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 #3 and #5 are most appropriate when using the
convection bake mode for cakes, cookies, biscuits, and
other baked goods. Cake pans should be staggered on
racks #3 and #5. 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 #3 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 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.
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
Well done
Ham
160°F (72°C)
170°F (77°C)
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)
* Level foods to a uniform thickness to ensure
even cooking.
— 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.
• When baking on more than one rack, cookie sheets
and rectangular (9” x 13”) cake pans should not be
staggered; round cake pans should be staggered.
English 27
Dehydrating Foods with Convection Bake
Use the Convection Bake to dry and preserve fruits and vegetables.
Tips:
• Drying times vary depending on the moisture and sugar content of the food, the size of the pieces, the amount being
dried and the humidity in the air.
• Dry most fruits and vegetables at 150°F (66°C).
• Check food at the minimum drying time.
• It is best to use drying racks (not included) so that air can flow around the food. Do not place food directly on a baking
sheet or pan. Food needs to be elevated to ensure even drying.
• Multiple drying racks can be used simultaneously.
• Racks #2 and #4 or #1, #3 and #5 can be used for multiple rack dehydrating. Use rack #3 if only dehydrating one rack.
• Dehydrating meat is not recommended due to food safety concerns.
• Consult a food preservation book, county Cooperative Extension Office or library for additional information.
FOOD ITEM
PREPARATION
APPROX.
DRYING
TIME (HRS)
TEST FOR DONENESS
Fruit
Apples
Dipped in ¼ cup lemon juice and 2 cups water,
¼” slices
8 – 15
Slightly pliable
Bananas
Dipped in ¼ cup lemon juice and 2 cups water,
¼” slices
8 – 15
Slightly pliable
Cherries
Wash and towel dry. For fresh cherries, remove
pits
7 – 18
Pliable leathery, chewy
Orange peels
Orange part of skin thinly peeled from oranges.
1–4
Dry and brittle
Orange slices
¼” slices of orange
9 – 16
Skins are dry and brittle, fruit is
slightly moist
Pineapple rings,
canned
Towel dried
8 – 13
Soft and pliable
Pineapple rings,
fresh
Towel dried
7 – 12
Soft and pliable
Strawberries
Wash and towel dry. Sliced ½” thick, skin down
on rack
9 – 17
Dry and brittle
Peppers
Wash and towel dry. Remove membrane of
peppers, 1” coarsely chopped pieces
13 – 17
Leathery with no moisture inside
Mushrooms
Wash and towel dry. Cut thin slices, ǩ” thick
5 – 12
Tough and leathery, dry
Tomatoes
Wash and towel dry. Cut thin slices, ǩ” thick,
drain well
5 – 12
Dry, brick red color
Vegetables
English 28
Setting Bake, Convection Bake, or Extended Bake
OVEN ON PREHEATING CLEANING
RIGHT OVEN
OFF
CLE
A
N
BAKE
BROIL
CONV
BAKE
CONV
BROIL
EXTENDED
BAKE
SPEED
CLEAN
0
200 150
IL 500
BRO
45
0
25
OFF
LIGHT
350 3
00
400
Figure 29: Oven Controls for 48” Range Main Oven
To Set Bake or Convection Bake
Extended Bake
1. Select BAKE mode or CONV BAKE mode using the
Mode Selector Knob.
2. Set oven temperature using the Temperature Selector
Knob.
– The OVEN ON and PREHEATING lights turn on.
This unique cooking mode is for assisting the user for
compliance to Sabbath principles.
OVEN ON
–
The oven is preheated to the set temperature when
the PREHEATING light cycles off the first time.
OVEN ON
–
PREHEATING CLEANING
PREHEATING CLEANING
1. Select EXTENDED BAKE mode using the Mode
Selector Knob.
2. Set oven temperature using the Temperature Selector
Knob.
• PREHEATING PHASE is the same as for other
BAKE modes. Once the oven is preheated to the
selected temperature, the twenty-two (22) minute
Extended Bake cycle begins.
•
The OVEN ON light stays on during any active
cooking mode, and remains on until either of the
oven knobs is turned to the OFF position.
ACTIVE PHASE baking is as usual for nineteen
(19) minutes, except during the last two (2)
minutes, the OVEN ON and PREHEATING lights
blink slowly (on 3 sec. / off 3 sec. together) to serve
as a NOTICE for the final phase.
OVEN ON
NOTE:
The interior oven light is operated by a separate switch that
turns the light on and off, independent of any control
setting.
•
PREHEATING CLEANING
ACCESS PHASE (oven idle):
Once the two lights stop blinking (both remaining
on), the final three (3) minutes allows the Sabbath
user access to the oven without effecting a change
in the operation of the range. Heating elements
remain off during this phase.
English 29
Automatic operation of the cooling blowers:
The cooling blowers activate after the oven reaches 300°F
(149°C). When the oven is turned off, the blowers remain
on until the oven temperature cools below 250°F (121°C).
NOTE:
It is normal for the cooling process to push heated air out
into the room when the oven is on.
DO NOT continue to use the ovens if the cooling blower
fails to activate while baking. Call a qualified service
agency to repair the range.
OVEN ON PREHEATING CLEANING
CLE
A
PROOF
0
25
SPEED
CLEAN
IL 500
BRO
45
WARM
OFF
BROIL
200 150
OFF
N
BAKE
LEFT OVEN
0
LIGHT
350 3
00
400
Figure 30: Secondary Oven Controls for 48” Range
Setting the Secondary Oven (48” Range)
WARM (secondary oven, only on 48" models)
1. Select mode using the Mode Selector Knob.
This feature maintains the warm environment needed for
keeping cooked foods hot.
2. Set oven temperature using the Temperature Selector
Knob.
– The OVEN ON and PREHEATING lights turn on.
OVEN ON
–
The oven is preheated to the set temperature when
the PREHEATING light cycles off the first time.
OVEN ON
–
PREHEATING CLEANING
PREHEATING CLEANING
The OVEN ON light stays on during any active
cooking mode, and remains on until either of the
oven knobs is turned to the OFF position.
To Set the Secondary Oven to WARM
1. To preheat the oven turn the Mode Selector Knob to
WARM about 10 minutes before use. DO NOT rotate
the Temperature Selector Knob to any setting (leave in
OFF position).
2. Place the hot food in the secondary oven then close
the door. The ideal temperature for keeping the food
warm will be maintained until the Selector Switch is
turned off.
3. Do not open the oven door unnecessarily. Opening
the door will reduce the temperature of the oven.
CAUTION!
Food Safety Concern Food Poisoning Possible
Do not use the WARM mode for cooking food. The
WARM mode is not hot enough to cook foods at safe
temperatures.
English 30
PROOF (secondary oven, only on 48" models)
The proof feature maintains the warm, non-drafty
environment needed for proofing yeast leavened products.
It is best to start with a cool oven when using the proofing
function.
To Set the Secondary Oven for Proofing
1. Allow dough to thaw if frozen.
2. Place dough in dish and loosely cover.
3. Use any rack level that accommodates the size of the
bowl or pan. Close the door.
4. Select PROOF using Selector Knob. DO NOT turn on
Oven Temperature Control Knob.
SIZE
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.
Suggested Temperature
Recommendations to Keep Food Hot
FOOD
TIME
OVEN
TEMPERATURE
Loaf, 1 lb (0.45 kg)
60 – 75 minutes
Beef
150°F (70°C)
Rolls, 0.1 lb (0.05 kg)
30 – 45 minutes
Bacon
200° – 225°F
(90 – 110°C)
Biscuits and Muffins (covered)
175° – 200°F
(80 – 90°C)
Casserole (covered)
175°– 200°F
(80 – 90°C)
Fish and Seafood
175° – 200°F
(80 – 90°C)
Deep Fried Foods
200° – 225°F
(90 – 110°C)
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)
Mashed (covered)
175°F (80°C)
Pies and Pastries
175°F (80°C)
Slow Cooking and Low Temperature Uses
of the Oven
Pizza (covered)
225°F (110°C)
Pork
175° – 200°F
(80 – 90°C)
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.
Poultry (covered)
175° – 200°F
(80 – 90°C)
Vegetables (covered)
175°F (80°C)
The ideal temperature for proofing will be maintained until
the Mode Selector Knob is turned off.
Dough has “proofed” when it has doubled in size.
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 large oven
at the same time you are proofing. Check bread product
early to avoid over-proofing. If you are using the large oven
for extended periods of time we recommend, for optimum
results, that you complete the proofing before using the
large oven.
Other Uses of Bake
For best results, preheat the oven to the desired
temperature.
English 31
Baking Recommendations
FOOD
PANSIZE
CONTROL SETTING
TOTAL SUGGESTED
COOKING TIME
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
Biscuits
12" x 15" Cookie Sheet
425°F (220°C)
or Package Directions
10 – 15 minutes
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
Broil / Convection Broil
Tips for Broil
Preheating the Broiler
It is recommended that you preheat the broil element
before starting to cook. Preheat for 3 minutes then place
food in oven.
Getting the Best Results
• Defrost food before broiling.
• Door is to be closed during broiling.
• Steaks should be more than 1" (25.4 mm) 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.
English 32
Main Oven
Rack #5 — Use this rack position when broiling beef
steaks, ground meat patties, ham steak and lamb chops 1"
(25.4 mm) or less in thickness. Also use when top browning
foods.
Rack #4 — Use this rack position when broiling meat 1ǩ”
(29 mm) or more in thickness or fish, poultry, pork chops
and ham steaks 1" (25.4 mm) 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.
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.
2.
3.
4.
•
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, smoking, and the chance of a grease fire.
The 48" Models have a small porcelain broiler pan, for
use in the Secondary Oven.
Automatic operation of the cooling blower:
Place oven rack in desired position.
Set Mode Selector Knob to BROIL or CONV BROIL.
Set Temperature Selector Knob to BROIL setting.
Place food in oven at desired rack position.
The cooling blowers activate after the oven reaches 300°F
(149°C). When the oven is turned off, the blowers remain
on until the oven temperature cools below 250°F (121°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.
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
RACK
OVEN MODE
NUMBER
CONTROL
SETTING
APPROXIMATE
COOKING TIME
TIPS
5
BROIL or
BROIL or
CONV BROIL
15 – 20 minutes
Broil until no
pink in center
T-Bone Steak
4
BROIL
BROIL or CONV
BROIL
12 – 20 minutes
Time depends on rareness
of steak
Flank Steak
4
BROIL
BROIL or
CONV BROIL
12 – 20 minutes
Rare to medium rare
3
BAKE or
CONV BAKE
425°F (220°C)
to sear
325°F (165°C)
to finish
20 – 25 min/lb
Small roasts take more
minutes per pound; reduce
time by using Convection
Roast
BREADS
Toast, Garlic Bread,
etc.
5
BROIL
BROIL
1 – 2 minutes
Broil until brown
PORK
Loin Roast
3
BAKE or
CONV BAKE
325°F (165°C)
20 – 25 min/lb
Cook until juices are clear
POULTRY
Boneless, Skinless
Chicken Breasts
4
BROIL or
CONV BROIL
BROIL or CONV
BROIL
20 – 25 minutes
Cook until juices are clear
Chicken Thighs
3
BROIL or
CONV BROIL
BROIL or CONV
BROIL
25 – 30 minutes
Remove skin; Cook until
juices are clear
Half Chickens
3
BROIL or
CONV BROIL
BROIL or CONV
BROIL
30 – 45 minutes
Turn with tongs; Cook until
juices are clear
Roast Chicken
2
BAKE or
CONV BAKE
375°F (190°C)
75 – 90 minutes
Do not stuff; reduce time
by using Convection Roast
Turkey
2
BAKE or
CONV BAKE
325°F (165°C)
20 – 25 min/lb
Reduce time by using
Convection Roast
Rib Roast
English 33
Care and Maintenance
Self-Cleaning the Oven
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.
Electric Oven
The self-cleaning mode of your new range features
pyrolytic self-cleaning. When set to the SPEED CLEAN
mode, the oven reaches a high temperature, approximately
830°F (443°C), that burns off the food soil.
When the oven is set for SPEED CLEAN, the cooktop
burners and griddle may 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 SPEED 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 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.
Before Self-Cleaning the Oven
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.
•
•
•
•
•
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 selfclean cycle.
IMPORTANT:
Please note that some pets or humans can be sensitive to
the odors created during the self-cleaning process whether
it is a manufacturing residue burn off or food, so it is
recommended that those potentially affected be removed
from the kitchen area during the self-clean process.
If another clean cycle is initiated at the end of a clean cycle
and the temperature of the oven is still above 500°F
(260°C), the LED will start blinking to indicate the range
has not completely cooled down after the first cycle. The
oven cannot be used until the oven temperature drops
below 500°F and the door is unlocked.
Lock
When the SPEED CLEAN cycle starts, the automatic door
lock cycle begins. Check the door to confirm that it is
locked. You can stop the clean cycle by selecting the OFF
position. The CLEANING light will turn off only after the
oven has cooled below 500°F (260°C) 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 self-cleaning cycle.
English 34
To Set Self-Clean
•
1. Select SPEED CLEAN using the Mode Selector Knob.
2. Set Temperature Selector Knob to CLEAN.
– Oven door locks and the cooling blower turns on.
– OVEN ON, PREHEATING and CLEANING lights
turn on.
•
OVEN ON
–
PREHEATING CLEANING
Remove the oven racks. See Racks, on Range
Cleaning Recommendations.
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!
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.
When the oven reaches maximum self-clean
temperature, the PREHEATING light turns off.
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 Speed Clean cycle takes 2 hours to complete. The
OVEN ON light and the CLEANING light turn off when the
cycle is finished. Do not turn either of the oven temperature
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 (260°C) and the automatic
Door Lock completes its 60 second cycle to the
open position.
– The cooling blower turns off when the oven
temperature drops to 200°F (93°C).
2. Turn the oven temperature knob to OFF position.
NOTES:
• The self-clean operation can be canceled up to two
times after cycle initiation. Cancellation must occur
within 5 minutes of cycle start. If after the second
cancellation, the self-clean function is terminated
again, the self-clean function will be prevented for a
period of 24 hours. All other modes will retain their
original functions.
• If the user tries to enable a self-clean function in an
oven where the self-clean function has been restricted,
the oven lights will blink on and off in 2-second
intervals to indicate to the user that the function is not
available. User must turn the knobs to OFF to cease
the blinking lights.
Cleaning Tips
•
Range Cleaning
When Cleaning This Range:
•
•
•
•
•
•
•
•
•
•
Avoid cleaning any part of the range while it is hot.
DO NOT let grease or other flammable materials
accumulate in or near the appliance. Clean frequently
to prevent grease from build up.
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.
Always rub metal finishes in the direction of the polish
lines for maximum effectiveness and to avoid marring
the surface.
Treat stainless surfaces with a stainless steel polish
after cleaning to maintain and protect the finish.
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.
Any part of this appliance can be cleaned with hot
sudsy water. When rinsing is required, rinse thoroughly.
DO NOT USE CHLORINE-BASED CLEANERS.
Always wipe dry immediately to avoid water marks.
Avoid the use of flammable cleaning agents.
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.
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.
English 35
Cleaning Recommendations
PART/MATERIAL
Brass Burner Base and Cast Iron Cap
CLEANING NOTES
•
•
•
•
Igniters
Ceramic
•
•
A stiff nylon bristle tooth brush can be used to clean port openings.
After cleaning, make sure that the STAR® burner cap is correctly seated
on the STAR burner base.
DO NOT scratch or gouge the port openings of burner cap.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Bon-ami®
-- Cameo® Aluminum and Stainless Steel Cleaner
-- Wright's® All Purpose Brass Polish
-- Kleen King®
DO NOT use sharp tools to scrape the igniters. The igniters are fragile. If
an igniter is damaged, it may not light the burner.
Suggested cleaners:
-- Cotton swab dampened with soapy water
-- Fantastik®
Control Knobs/ Metal
Bezels/ Chrome
•
•
•
DO NOT soak knobs.
DO NOT force knobs onto wrong valve shaft.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
Exterior Finish/Backguard
Stainless Steel
•
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.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik®
-- Siege® Stainless Steel and Aluminum Cleaner
-- Kleen King® Stainless Steel Liquid Cleaner
-- Cleaner polish: Stainless Steel Magic® to protect the finish from
staining and pitting; enhances appearance.
-- THERMADOR Stainless Steel Conditioner (0057669)
-- For hard water spots use household vinegar.
For heat discoloration; rinse and dry immediately:
-- Cameo®
-- Barkeepers Friend®
-- Zud®
-- Wright's® All Purpose Brass Polish
•
•
•
•
English 36
PART/MATERIAL
Grates
Porcelain Enamel on Cast Iron
CLEANING NOTES
•
•
•
•
•
•
•
•
Griddle
Aluminum with non-stick coating
•
•
•
•
•
Griddle Grease Tray
•
•
•
The grates are heavy; use care when lifting. Place on a protected
surface. DO NOT clean grates in a self-cleaning oven.
The rough texture of the grate can sometimes remove aluminum
deposits from the bottom of pans and fill in areas between the high spots
on the surface of the grate. Use special care when cooking with copper
and aluminum pots and pans as this type of cookware can sometimes
leave metal deposits on the grates.
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.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik®
-- Bon-ami®
-- Soft Scrub®
Stubborn stains; rinse and dry immediately:
-- Soap-filled steel wool pad
-- Lestoil®
-- Other degreaser
Metal deposits:
-- Scotch BriteTM scrub sponge
-- Course steel wool pad
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.
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®.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub®
Remove tray after grease has cooled. Be careful not to fill it so full that
tipping to remove it spills the grease. Discard grease into a grease
resistant container for disposal.
Clean the grease tray after each use.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub®
English 37
PART/MATERIAL
Grill Grates
Porcelain Enamel on Cast Iron
CLEANING NOTES
•
•
•
•
•
Ceramic Briquettes, Briquette Basket,
and Grill Drip Tray
English 38
•
Clean the grates after each use.
Place the grill grate into a sink and pour boiling hot water over the grate.
Lay a dish towel on top of the grate and pour more hot water over the
towel. Allow the water to soak into the residue. Scrape away debris with
a soap-filled scouring pad.
Stubborn soil: Soft Scrub®.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub®
-- Soft brass wire brush for stubborn residues. Hard steel wire brushes
could scratch the porcelain grate coating and cause premature
oxidation of the grate.
Stubborn stains; rinse and dry immediately:
-- Soap-filled steel wool pad
-- Lestoil®
-- Other degreaser
Suggested cleaning for ceramic briquettes;
1) Gently place grease-saturated ceramic briquettes in a 6 quart or
larger pot.
2) Fill the pot with clean water so that all ceramic briquettes are
covered at least ½" deep.
3) Bring the water to a steady boil. Once reaching a steady boil,
continue to boil for 10 minutes.
4) Remove heat and allow ceramic briquettes to cool to a safe
temperature.
5) Pour water off of ceramic briquettes and pat them dry on old towels
or paper towels.
6) Allow ceramic briquettes to air dry for at least two hours. Some
visible grease stains may remain on briquettes after cleaning.
7) Reassemble clean, dry briquettes back into the grill before using the
grill again.
• New ceramic briquettes can be purchased from the THERMADOR
eShop (order number PABRICKBKN). See the back cover for support
information.
! Caution:
Ceramic briquettes must be replaced when they begin to turn black. This
means that they are saturated with fat and may smoke heavily during
operation or the fat may catch fire.
• Suggested cleaners for basket and drip tray; rinse and dry
immediately:
-- Hot water and detergent
-- Dishwasher safe
PART/MATERIAL
Surface Spill Trays
Porcelain Enamel (gloss finish)
CLEANING NOTES
•
•
•
Oven Cavity
Porcelain Enamel on Steel
If mild abrasive cleaners are used, rub lightly as these cleansers may
scratch the finish.
For burned on foods, soap filled fiber or steel wool pads may be used but
care must be taken as these may scratch the finish.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Soft Scrub®
-- Bar Keeper’s Friend®
-- Bon-ami®
-- Comet®
-- Ajax®
•
Stubborn stains; rinse and dry immediately:
-- Soap-filled fiber or steel wool pad
•
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),
this will not affect oven performance.
Apply cleaner to a damp sponge or cloth. Rub lightly. Rinse thoroughly
and dry. If food has burned onto the oven and is difficult to remove, the
spots can be soaked with a cloth saturated in a suggested cleaner.
Close the door and allow it to soak until the food soil can be easily
removed with a damp soapy cloth or mild abrasive.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Soft Scrub®
-- Bon-ami®
-- Comet®
•
•
Door(s)
Door Handle and 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.
Seal
Door Gasket
•
Spray on cleaner and blot dry with a cloth. DO NOT rub. Do not move,
remove or damage mesh.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik®
•
Broil Pan Grid/Bottom
Porcelain Enamel
•
•
To loosen cooked on food, squirt with liquid detergent and cover with wet
paper towels. Allow to stand.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Dishwasher safe
-- Soft Scrub®
-- Bon-ami®
-- Comet®
-- Soap-filled fiber or steel wool pads
English 39
PART/MATERIAL
Oven Racks and Rack Guides
Nickel Plated
CLEANING NOTES
•
•
•
•
•
English 40
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.
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.
Oven racks will discolor if left in oven during self clean.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Dishwasher safe
-- Soft Scrub®
-- Bon-ami®
-- Comet®
Stubborn stains; rinse and dry immediately:
-- Soap-filled fiber or steel wool pad
-- Easy Off® Oven Cleaner
Do-It-Yourself Maintenance
Oven Light Bulb Replacement
1. Turn off circuit breaker.
2. Remove oven racks.
3. Slide the tip of a flat blade screw driver between the
fixing clip and the lamp housing (Figure 32, A).
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:
For bulb replacement, any commercially available bulb with
the following specification can be used: 120 or 130 VAC,
50 W max., G8 base, Halogen. Use a clean, dry cloth to
handle halogen light bulbs. This will increase the life of the
bulb.
Lens
Halogen
Lamp
Holder
Clip
Housing
A.
B.
C.
D.
Figure 32: Bulb Replacement
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. Gently twist the flat blade screw
driver to loosen the glass lens cover.
5. Remove the glass lens cover and fixing clip.
6. Remove the bulb by grasping and sliding the bulb
straight back until the two prongs have cleared the
ceramic holder (Figure 32, B).
7. Do not touch the glass of the new replacement bulb
with your fingers. It may 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.
8. Press down to seat the bulb (Figure 32, C).
9. Slide the protective lens into the holder clip and push
the other end until the fixing clip snaps back into the
housing (Figure 32, D).
10. Turn on circuit breaker.
Ceramic
Holder
Figure 31: Oven Lamp Assembly
English 41
Before Calling for Service
Before calling for service, check the following to avoid
unnecessary service charges (see “Troubleshooting” on
page 43.)
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?
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.
Service Information
For handy reference, copy the information below from the
data rating plate located on the frame, behind the oven
door. Keep your invoice for Warranty validation.
Model Number __________________________________
Serial Number__________________________________
Date of Purchase________________________________
Also, enter this information on the Product Registration
Form included with this product.
Data Rating Label
The data rating plate shows the model and serial number of
your range. It is located on the frame, behind the oven door
(Figure 33).
The electric wiring diagrams and schematics are attached
behind the toe kick, and should not be removed except by a
service technician, then replaced after service (Figure 33).
Data labels visible
after the door
is open.
Data labels & wiring
diagrams placed
behind toe
kick panel.
Figure 33: Rating Label Location
English 42
CAUTION!
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.
Troubleshooting
SYMPTOM
Intermittent igniter sparking
POSSIBLE CAUSE
REMEDY
•
Ceramic igniter is wet or dirty.
•
Carefully dry or clean igniter.
•
Burner ports are clogged.
•
Clean ports on burner cap with a wire, a
needle or straightened paper clip.
More than four clicks of
igniter before lighting
•
Improper fit of burner cap onto burner •
base.
Align burner cap properly on burner base.
Constant igniter sparking
•
•
Range is not properly grounded.
Electrical power supply is incorrectly
polarized.
Refer to the Installation Manual. Have a
qualified electrician ground the range
properly.
•
Igniters sparking but no flame •
ignition.
Gas supply valve is in “OFF” position. •
Restore gas supply to the unit.
Range will not operate (lights, •
oven, and surface burners
will not come on)
No power to the unit.
•
•
Check for open circuit breaker.
Check that power supply line connection
is connected to the proper voltage.
Oven is in Sabbath Mode.
•
Verify that the oven is not in Sabbath
Mode. See the Using the Oven section of
the Use and Care Guide.
Oven operates on bake but
•
fails to operate on timed bake
Timer improperly set.
•
Set timer as outlined in the Use and Care
Guide.
Oven light fails to come on.
•
Oven light burned out.
•
Replace the oven light as outlined in the
Use and Care Guide.
Door will not open.
•
Oven is still in self-clean mode.
•
If oven is hot, door latch will release when
safe temperature is reached.
Foods in oven are not
cooking sufficiently.
•
Rack position is incorrect.
•
See the Using the Oven section of the Use
and Care Guide.
•
Improper cookware.
•
Refer to Cookware Recommendations in
the Use and Care Guide.
•
Oven door may not be sealing
properly.
•
Clean the oven door gasket. Replace if
worn.
•
Appliance not level.
•
Refer to the Installation Manual for
instructions on how to level the appliance.
•
It is normal for the cooling process to •
push heated air out into the room
when the oven is on.
During different modes the fan speed
will increase and decrease.
•
Hot air is coming from the
appliance.
•
This is normal.
English 43
Statement of Limited Product Warranty
What this Warranty Covers & Who it
Applies to
Repair/Replace as Your Exclusive
Remedy
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:
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
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.
•
•
•
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
Product built preceding January 1, 2012 with a number
of FD911299999 or lower: BSH warrants that the Product
is free from defects in materials and workmanship for a
period of three hundred and sixty-five (365) 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.
Product built subsequent to January 1, 2012 with a
number of FD920100000 or higher: 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.
This Product is also warranted to be free from cosmetic
defects in material and workmanship (such as scratches of
stainless steel, paint/porcelain blemishes, chips, dents, or
other damage to the finish of the Product, for a period of
sixty (60) days from the date of purchase or closing date for
new construction. This cosmetic warranty excludes slight
color variations due to inherent differences in painted and
porcelain parts, as well as differences caused by kitchen
lighting, product location, or other similar factors. This
cosmetic warranty specifically excludes any display, floor,
"As Is", or "B" stock appliances.
English 44
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.
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.
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.
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.
English 45
THERMADOR® Support
Service
Parts & Accessories
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.
Parts, filters, descalers, stainless steel cleaners and more
can be purchased in the THERMADOR eShop or by
phone.
Please don't hesitate to contact our STARTM 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
USA:
www.thermador-eshop.com
Canada:
Marcone 800-287-1627
or
Reliable Parts 800-663-6060
Canada:
800-735-4328
www.thermador.ca
1901 Main Street, Suite 600, Irvine, CA 92614 • 800-735-4328 • www.thermador.com
9000942444 • Rev. A • 5U05MQ • © BSH Home Appliances Corporation • 05/14
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