THERMADOR PROFESSIONAL PRO HARMONY RANGES

THERMADOR PROFESSIONAL PRO HARMONY RANGES
THERMADOR PROFESSIONAL® PRO HARMONY® RANGES
THERMADOR PROFESSIONALTM PRO HARMONY® RANGES
Models:
PRD304GHU
PRD364GDHU
PRD366GHU
PRD486GDHU
PRD364NLHU
PRD486NLHU
PRD484NCHU
Table of Contents (English) ............................................................... 4
Congratulations!
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 (see the
“Before Calling For Service” section for location).
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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Parts Identification . . . . . . . . . . . . . . . . . . . . . . . . .11
Before You Begin . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Getting Started . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Oven Racks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Surface Burners . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Oven Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Using The Cooktop . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Sealed STAR Burners . . . . . . . . . . . . . . . . . . . . . . .15
ExtraLow Burners . . . . . . . . . . . . . . . . . . . . . . . . . .17
Cookware Recommendations . . . . . . . . . . . . . . . . .19
Surface Burner Cooking Recommendations . . . . . .21
Using the Electric Griddle (some models) . . . . . . . .23
Griddle Cooking Recommendations . . . . . . . . . . . .24
Using the Electric Grill (some models) . . . . . . . . . . .26
Grill Cooking Recommendations . . . . . . . . . . . . . . .28
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Oven Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Bake or Convection Bake . . . . . . . . . . . . . . . . . . .30
Extended Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
Secondary Oven . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Baking Recommendations. . . . . . . . . . . . . . . . . . . . 31
Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Tips for Convection Bake . . . . . . . . . . . . . . . . . . . . 32
Dehydrating Foods with Convection Bake . . . . . . . 33
Warm (some models) . . . . . . . . . . . . . . . . . . . . . . . 34
Proof (some models) . . . . . . . . . . . . . . . . . . . . . . . 34
Other Uses of Bake . . . . . . . . . . . . . . . . . . . . . . . . 35
Broil and Conv Broil (some models) . . . . . . . . . . . . 35
Broiling Recommendations . . . . . . . . . . . . . . . . . . . 36
Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . 37
Self-Cleaning the Oven (some models). . . . . . . . . . 37
Range Cleaning Tips . . . . . . . . . . . . . . . . . . . . . . . 38
Cleaning Recommendations . . . . . . . . . . . . . . . . . . 39
Do-It-Yourself Maintenance . . . . . . . . . . . . . . . . . . . . 44
Oven Light Bulb Replacement . . . . . . . . . . . . . . . . 44
Before Calling For Service . . . . . . . . . . . . . . . . . . . . . 45
Data Rating Label . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Service Information . . . . . . . . . . . . . . . . . . . . . . . . . 45
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Statement of Limited Product Warranty . . . . . . . . . . 47
Support, Accessories & Parts. . . . . . . . . . . . back page
Safety Definitions
WARNING
This indicates that death or serious injuries may occur as
a result of non-observance of this warning.
NOTICE: This indicates that damage to the appliance or
property may occur as a result of non-compliance with this
advisory.
Note: This alerts you to important information and/or tips.
CAUTION
This indicates that minor or moderate injuries may occur
as a result of non-observance of this warning.
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!
Table of Contents
English | 4 |
Safety
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
PLEASE READ CAREFULLY
WARNING
When properly cared for, your new appliance has been
designed to be safe and reliable. Read all instructions
carefully before use. These precautions will reduce the
risk of burns, electric shock, fire, and injury to persons.
When using kitchen appliances, basic safety precautions
must be followed, including these in the following pages.
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. Make certain your range and gas type are the
same. Refer to the product rating label (see section Before
Calling for Service).
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 anti-tip 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 and prevents tip-over.
Range should not move more than 1'' (2.5 cm).
Important Safety Instructions
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:
Except for PRD305PH, PRG305PH, and PRL305PH
models, when installing against a combustible surface, a
Low Backguard is required. A THERMADORTM Low
Backguard must be purchased separately. Before using the
range, ensure that it is equipped with a proper back guard.
Refer to the Installation Manual accompanying this
appliance for more information.
When using the Flush Island Trim, THERMADOR
recommends a minimum 12'' (305 mm) rear clearance to a
combustible surface. Clearances from non-combustible
materials are not part of the ANSI Z21.1 scope and are not
certified by CSA. Clearances of less than 12'' (305 mm)
must be approved by the local codes and/or by the local
authority having jurisdiction.
WARNING
To avoid possible burn or fire hazard, a back guard
designed specifically for this range must be installed
whenever the range is used. Refer to the Installation
Manual accompanying this appliance for more
information.
English | 5 |
IMPORTANT SAFETY INSTRUCTIONS
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Electrical Requirements
WARNING
ALWAYS disconnect the electrical plug from the wall
receptacle before servicing this unit.
CAUTION
For personal safety, this appliance must be connected to a
properly grounded and polarized electrical power supply.
WARNING
IN CASE OF AN ELECTRICAL FAILURE
If for any reason a gas control knob is turned ON and
there is no electrical power to operate the electronic
igniters on the range's cooktop STAR® burners, turn OFF
the gas control knob and wait 5 minutes for the gas to
dissipate before lighting the STAR burner manually.
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.
DO NOT attempt to light the XLO STAR burners manually.
These STAR burners are equipped with the ExtraLow®
feature and cannot be lit manually.
See the Installation Manual for electrical requirements and
grounding instructions.
It is recommended that a dedicated circuit servicing this
appliance be provided. See the Installation Manual for
electrical requirements and grounding instructions.
The use of gas cooking appliances results in the production
of heat and moisture.
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.
Important Safety Instructions
TESTED IN ACCORDANCE WITH:
•
•
•
•
ANSI Z21.1, Household Cooking Appliances
CAN 1-1.1-M81, Domestic Gas Ranges
UL 858, Household Electric 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.
Basic Safety Precautions
When properly cared for, your new 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 instructions provided with this product. Have the
range installed and electrically grounded by a qualified
technician.
Have the installer show you where the electric circuit
breaker and the gas supply shut off valve are located so
you know how and where to turn off the gas and electricity
to the range.
In the event a STAR® burner goes out and gas escapes,
open a window or a door. DO NOT attempt to use the
range until the gas has had time to dissipate. Wait at least
5 minutes before using the range.
English | 6 |
IMPORTANT SAFETY INSTRUCTIONS
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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.
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.
WARNING
TO REDUCE THE RISK OF A GREASE FIRE:
• Never leave surface units unattended at high settings.
Boilovers cause smoking and greasy spillovers that
may ignite. Heat oils slowly on low or medium
settings.
• Always turn hood ON when cooking at high heat or
when flambéing food (i.e. Crepes Suzette, Cherries
Jubilee, Peppercorn Beef Flambé).
• Clean hood filters frequently. Grease should not be
allowed to accumulate on fan or filter.
• Use proper pan size. Always use cookware
appropriate for the size of the cooktop burner.
WARNING
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.
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.
Smother flames from food fires, other than grease fires,
with baking soda. Never use water on cooking fires.
Whenever possible, do not operate the ventilation system
during a cooktop fire. However, DO NOT reach through fire
to turn it off.
NEVER let clothing, potholders, or other flammable
materials come in contact with or too close to any element,
top burner or burner grate until it has cooled. Fabric may
ignite and result in personal injury.
Child Safety
When children become old enough to use the appliance, it
is the responsibility of the parents or legal guardians to
ensure that they are instructed in safe operation of the
appliance by qualified persons.
WARNING
DO NOT store items of interest to children above or at the
back of the range. If children should climb onto the
appliance to reach these items, they could be seriously
injured.
DO NOT allow anyone to climb, stand, lean, sit, or hang on
any part of an appliance, especially a door. This can
damage the appliance, and the unit may tip over, potentially
causing severe injury.
DO NOT allow children to use this appliance unless closely
supervised by an adult.
Children and pets should not be left alone or unattended in
the area where the appliance is in use. They should never
be allowed to play in its vicinity, whether or not the
appliance is in use.
NEVER use any part of the range or ovens for storage.
Flammable materials can catch fire and plastic items may
melt or ignite.
DO NOT hang articles from any part of the appliance or
place anything against the ovens. Some fabrics are quite
flammable and may catch on fire.
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.
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.
Have an appropriate fire extinguisher available, nearby,
highly visible and easily accessible near the cooking
appliance.
Important Safety Instructions
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IMPORTANT SAFETY INSTRUCTIONS
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For personal safety, wear proper apparel. Loose fitting
garments or hanging sleeves should never be worn while
using this appliance. Some synthetic fabrics are highly
flammable and should not be worn while cooking.
DO NOT use aluminum foil to line any part of the oven or
range. Use of a foil liner could result in a shock or fire
hazard, or the obstruction of the flow of combustion and
ventilation air. Foil is an excellent heat insulator and heat
will be trapped beneath it. This will upset the cooking
performance and can damage the finish of the oven or the
range.
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.
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.
Never leave the range unattended when using high flame
settings. Boil overs cause smoking and greasy spillovers
that may ignite. Also, if the burner flames and igniter are
smothered with spillage, unburned gas will escape into the
room. See page 1 regarding gas leaks.
Only certain types of glass, heatproof glass-ceramic,
ceramic, earthenware, or other glazed cookware are
suitable for cooking on the range burners. This type of
cookware may break with sudden temperature changes.
Use only on low or medium heat settings according to the
utensil manufacturer’s directions.
WARNING
RANGE TIPPING HAZARD:
• All ranges can tip and injury can result. To prevent
accidental tipping of the range, attach it to the floor,
wall, or cabinet by installing the Anti-Tip Device
supplied.
• A risk of tip-over may exist if the appliance is not
installed in accordance with these instructions.
• If the range is pulled away from the wall for cleaning,
service, or any other reason, ensure that the Anti-Tip
Device is properly reengaged when the range is
pushed back against the wall. In the event of
abnormal usage (such as a person standing, sitting,
or leaning on an open door), failure to take this
precaution can result in tipping of the range. Personal
injury might result from spilled hot liquids or from the
range itself.
WARNING
The appliance is for cooking. Based on safety
considerations, never use the oven or cooktop to warm or
heat a room. Also, such use can damage the cooktop or
oven parts.
WARNING
NEVER cover any slots, holes, or passages in the oven
bottom or cover an entire rack with materials such as
aluminum foil. Doing so blocks air flow through the oven.
Aluminum foil linings may also trap heat, causing a fire
hazard.
WARNING
NEVER use this appliance as a space heater to heat or
warm the room. Doing so may result in carbon monoxide
poisoning and overheating of the oven.
DO NOT heat or warm unopened food containers. Build-up
of pressure may cause the container to burst and cause
injury.
Important Safety Instructions
English | 8 |
IMPORTANT SAFETY INSTRUCTIONS
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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.
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 by-products.
Use caution to ensure that drafts like those from forced air
vents or fans do not blow flammable material toward the
flames or push the flames so that they extend beyond the
edges of the pot.
Always use pots and pans that have flat bottoms large
enough to cover the burner. The use of undersized pots
and pans could expose a portion of the flame and may
result in ignition of clothing.
To minimize the risk of burns, ignition of flammable
materials and unintentional spillage, position handles of
pots and pans inward so they do not extend over adjacent
work areas, cooking areas, or the edge of the range's
cooktop.
DO NOT use pots or pans on the grill plate accessory.
Bakeware, such as large casserole pans, cookie sheets,
etc., should never be used on the cooktop.
DO NOT use flammable cleaners to clean the range.
Hold the handle of the pan to prevent movement when
stirring or turning food.
Remove the optional cutting board or griddle cover
accessory, which is stored on top of the griddle plate,
before operating the griddle or any adjacent burners.
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.
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.
Ensure 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.
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.
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.
Use care when opening the oven door; let hot air or steam
escape before removing or replacing foods.
Before self-cleaning the oven (select models), remove the
broiler pan, oven racks, and any other utensils, and excess
spillage.
GREASE IS FLAMMABLE. Let hot grease cool before
attempting to handle it. Avoid letting grease deposits
collect. Clean after each use.
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.
For proper lighting and performance of the burners, keep
the igniter ports clean. It is necessary to clean the ports
when there is a boil over or when the burner does not light
even though the electronic igniters activate.
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.
Important Safety Instructions
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IMPORTANT SAFETY INSTRUCTIONS
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Protect the self-cleaning feature. Clean only those parts
indicated in this booklet. DO NOT use commercial oven
cleaners or oven liner protective coatings of any kind in or
around the self-cleaning oven(s).
For safety reasons and to avoid damage to the range,
never sit, stand, or lean on the oven door.
Service should only be done by authorized technicians.
Technicians must disconnect the power supply before
servicing this unit.
Listen to be sure the cooling blower runs whenever the
oven controls are set to BROIL or BAKE modes, after oven
heats to 300°F (149°C) — see “Automatic operation of the
cooling blowers”. If the fan does not operate, do not use the
oven. Call an authorized service center for service.
To avoid a fire hazard, grease accumulation must be
prevented by frequently cleaning the ventilation hood and
filters.
DO NOT use the optional grill plate for cooking excessively
fatty meats or products which promote flare-ups.
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.
In case of fire or when intentionally “flaming” liquor or other
spirits on the range's cooktop, follow manufacturer’s
instructions. Use caution when cooking foods with high
alcohol content (e.g. rum, brandy, bourbon) in the oven.
Alcohol evaporates at high temperatures. There is a risk of
burning as the alcohol vapors may catch fire in the oven.
Use only small quantities of alcohol in foods, and open the
oven door carefully.
Remove all tape and packaging before using the appliance.
Destroy the packaging after install. Never allow children to
play with packaging material.
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.
DO NOT obstruct the flow of combustion or ventilation air.
WARNING
DO NOT block or obstruct the flow of air
through the ventilation openings. The oven
vent is located at the back of the appliance.
The vents need to be unobstructed and open
to provide necessary airflow that is important
for proper oven performance.
DO NOT touch oven vent area while the
appliance is on and for several minutes after
the appliance is off. Some parts of the vent
and surrounding areas become hot enough
to cause burns. Allow appliance sufficient
time to cool before touching or cleaning vent
areas.
DO NOT position plastic or other heatsensitive items on or near the oven vent.
These items could melt or ignite.
IMPORTANT:
There is a possibility to discolor the back wall under certain
cooking conditions.
WARNING
To avoid risk of burn, turn the hood ON when cooking at
high heat or when flambéing food.
DO NOT use all heating elements or gas burners
simultaneously at high settings for a prolonged period.
(max.15 minutes).
If the hood is located over a gas cooktop, operate the
hood at maximum setting whenever three or more gas
burners are being used.
DO NOT operate the ventilation system during a cooktop
fire.
Important Safety Instructions
English | 10 |
Description
Parts Identification
Control Panel Identification
Standard Knob
Griddle Knob
Grill Knob
Gas Oven Temp
Selector
36'' Mode Knob
30'' & 48'' Mode Knob
Oven Light Switch
Dual Fuel Oven Temp
Selector
00
ExtraLow® Knob
0
30
350
350
Table 1: Knob Identification
Range Identification
Model shown is 48'' with Griddle and
Grill Options (models will vary)
1. Flush Island Trim (shown), Low
Back (sold separately), or Zero
Clearance Trim (available on 305''
models only)
2. Burner Grates & Burners
3. Electric Grill (option)
4. Electric Griddle (option)
5. Control Panel
6. Secondary Oven (48'' models only)
7. Main Oven
8. Kick Panel
9. Range Feet
4
1
3
2
2
5
7
6
8
9
WARNING:
To provide proper ventilation of the
range, DO NOT remove range feet.
9
Figure 1: 48'' Dual Fuel Range Identification
Description
English | 11 |
Dual Fuel Oven Interior Identification
2
2
3
1
3
1
7
4
4
5
5
6
6
Electric Secondary Oven Interior
(48'' models only)
1.
2.
3.
4.
5.
6.
Electric Main Oven Interior
1.
2.
3.
4.
5.
6.
7.
Oven Interior Light
Broil Element
Oven Thermostat
Rack Guides
Oven Racks (2 included)
Bake Element (hidden)
Oven Interior Light
Broil Element
Oven Thermostat
Rack Guides
Oven Racks (3 included, 1 shown)
Bake Element (hidden)
Convection Fan Cover
Figure 2: Dual Fuel Main Oven Interior Identification
Gas Oven Interior Identification
3
1
3
2
1
4
2
4
8
5
5
6
6
7
7
Gas Secondary Oven Interior
(48'' models only)
1.
2.
3.
4.
5.
6.
7.
Oven Interior Light
Broil Ignitor
Infrared Broil Burner
Oven Thermostat
Rack Guides
Oven Racks (2 included)
Bake Burner (hidden)
Gas Main Oven Interior
1.
2.
3.
4.
5.
6.
7.
8.
Oven Interior Light
Broil Ignitor
Infrared Broil Burner
Oven Thermostat
Rack Guides
Oven Racks (3 included)
Bake Burner (hidden)
Convection Fan Cover
Figure 3: Gas Main Oven Interior Identification
Description
English | 12 |
Before You Begin
Placing Full Access® Racks in the Oven
Getting Started
1. Hold the rack on a slight angle. Place the safety hooks
under the front of the rack guides.
Data Rating Label
Record the Model and Serial number on page 58 (see
“Data Rating Label”). The model and serial number must
be provided when calling Customer Support for assistance.
Enter this information on the Product Registration Form
included with this product then mail it to the indicated
address.
Oven Racks
CAUTION
To help prevent burns, never remove or reposition the
oven racks while the oven is ON or while the oven is
cooling.
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.
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.
Oven Rack Positions
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.
5. Lift the rack up.
6. Push the rack in completely.
7. Engage the rack’s front hooks on the rack guides.
5
4
3
2
1
Figure 4: Oven Rack Positions
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 5: Inserting the Gliding Oven Rack
Before You Begin
English | 13 |
Placing Flat Racks in the Oven
Surface Burners
The rack is designed with a stop so it will stop before
coming completely out of the oven and not tilt.
1. Ensure that the burner caps are correctly seated on the
burner bases of the range's cooktop (see page 16).
2. Turn on each burner to check for proper flame color.
See “Flame Description” on page 18 for details.
Oven Operation
1.
2.
3.
4.
Grasp rack firmly on both sides.
Insert rack (see picture).
Tilt rack up to allow stop into rack guide.
Bring rack to a horizontal position and push the rest of
the way in. Rack should be straight and flat, not
crooked.
Figure 6: Inserting the Oven Rack
IMPORTANT: Always remove the oven racks before
self-cleaning the oven. If the gliding racks remain in
the oven during Self-Clean, lubricants in the glide
mechanisms of each rack will be lost and the finish will
discolor.
ALWAYS REMOVE BEFORE SELF CLEAN
1. 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 (some models only. See “Self-Cleaning the
Oven (Dual Fuel Models Only)” on page 37).
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 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” before cleaning
the oven racks.
Figure 7: Full Access Oven Rack
Note: It is normal for the cooling process to push heated air
out into the room when the oven is on.
ALWAYS REMOVE BEFORE SELF CLEAN
Figure 8: Flat Oven Rack
Before You Begin
English | 14 |
Using The Cooktop
Sealed STAR® Burners
1
3
2
4
1. Left rear burner (Natural Gas 18000 BTUs, LP 15000
BTUs) — ExtraLow® Burner
2. Left front burner (Natural Gas 18000 BTUs, LP 15000
BTUs) — ExtraLow Burner
3. Right rear burner (Natural Gas 18000 BTUs, LP
15000 BTUs)
4. Right front burner (Natural Gas 18000 BTUs, LP
15000 BTUs)
Figure 9: Model PRD304 & PR(G/L)304
1
3
5
2
4
6
1. Left rear burner (Natural Gas 18000 BTUs, LP 15000
BTUs) — ExtraLow® burner
2. Left front burner (Natural Gas 18000 BTUs, LP 15000
BTUs) — ExtraLow burner
3. Center rear burner (Natural Gas 18000 BTUs, LP
15000 BTUs)
4. Center front burner (Natural Gas 18000 BTUs, LP
15000 BTUs)
5. Right rear burner (Natural Gas 18000 BTUs, LP
15000 BTUs)
6. Right front burner (Natural Gas 18000 BTUs, LP
15000 BTUs)
Figure 11: Model PRD364, PRD366, PRD486, PR(G/L)364,
PR(G/L)366, PR(G/L)486
4
1
3
2
5
1. Left rear burner (Natural Gas 8000, LP 6000 BTUs)
— ExtraLow® Burner
2. Left front burner (Natural Gas 10000, LP 9100 BTUs)
3. Center burner (Natural Gas 15000, LP 11000 BTUs)
4. Right rear burner (Natural Gas 8000, LP 6000 BTUs)
5. Right front burner (Natural Gas 18000 BTUs, LP
14000 BTUs) — ExtraLow® Burner
Figure 10: Model PRD305 & PR(G/L)305
Using The Cooktop
English | 15 |
Burner Cap Placement
Checking Burner Cap Placement
Each cap has a letter (B, D, or F) cast in the underside of
the cap that corresponds to a letter (B, D, or F) cast in the
burner base that is attached to the appliance.
•
Figure 12: STAR Burner Components
•
•
Star ®
Place each burner cap on its correct burner base per
its corresponding letter designation. See figure below.
Star ®
•
Check each burner to make sure there is no gap
between the burner cap and burner base. See
Figure 13: 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 13.
Place burner cap gently on top of base so that the
prongs of the burner base fit snugly into the groove of
the burner cap.
Burners Caps
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:
•
•
•
•
Burner flames are too high.
Flames shoot out of burners.
Burners do not ignite.
Burner flames light unevenly.
•
Burner emits gas odor.
Figure 13: Correct and Incorrect Burner Cap Placement
Burner Grate Placement
Ensure the burner grates are properly placed on the
cooktop before using the surface burners. The grates are
designed to rest inside the recess on the cooktop.
To install burner grates, place grates flat-side down and
align into the cooktop recess. Grates should rest flush
against each other and against the sides of the recess.
WARNING
To prevent flare-ups and avoid the creation of harmful byproducts, do not use the cooktop without all burner caps
and all burner grates properly positioned.
WARNING
To prevent burns, do not touch burner caps or grates
while hot. Turn the cooktop off and allow the burners to
cool.
Figure 14: Burner Grate Placement
Using The Cooktop
English | 16 |
Control Knobs
Operation of the ExtraLow Burners
The control knobs for two sealed gas burners, one in front
and one in the rear, are located directly in front of and
below the pair of burners on the control panel. Each burner
has its own control knob. The symbol above each control
knob identifies the burner position on the cooktop.
•
•
•
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 Techniques
•
•
•
ExtraLow® Burners
•
The controls for the ExtraLow burners have flame settings
even lower than the standard SIM settings.
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.
•
•
•
•
F
XLO
ExtraLow
Range
OF
•
•
The type and quantity of food affects which setting to
use.
The pan selected affects the setting. Its size, type,
material, and whether a lid is used, all affect the
consistency of the cooking temperature.
To maintain a low or simmer heat, bring food to a
rolling boil. Stir well, then cover the pan and lower the
heat to a setting just below SIM.
Check periodically to see if the control knob should be
turned to another setting.
If a large 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.
XLO
F
OF
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 (Dual
Fuel models only). The knob functions will remain
unavailable until after the oven unlocks.
Figure 15: ExtraLow Burner Control Knob
Using The Cooktop
English | 17 |
Automatic Re-Ignition
Flame Height
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.
•
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.
Power Failure
•
•
•
•
•
•
•
In the event of a power failure, only the standard
burners can be manually lit. It is necessary to light each
one individually.
If the cooktop is being used when the power failure
occurs, turn all knobs to the OFF position.
The standard burners can be lit by holding a match at
the ports and turning the control knob to the 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 5.
•
•
The correct flame height depends on 1) size and
material of pan being used; 2) food being cooked; and
3) amount of liquid in the pan.
Never extend the flame beyond the base of the pan.
Use a low or medium flame for pan materials that
conduct the heat slowly, such as porcelain coated steel
or glass-ceramic.
Flame Description
Yellow Flames:
Further Adjustment is required.
Yellow Tips on Outer Cones:
Normal for LP Gas
Soft Blue Flames:
Normal for Natural Gas
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 re-evaluate
before making adjustments.
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.
WARNING
In the event of a power failure, turn all knobs to the OFF
position. Only the Standard burners can be lit manually.
Using The Cooktop
English | 18 |
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.
•
•
•
•
•
Figure 17: Stagger Pots
•
•
•
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.
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.
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.
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.
Figure 19: Flat Base Pan
•
A properly fitting lid will shorten cooking time and make
it possible to use lower heat settings.
Figure 18: Balanced Pan
Figure 20: Covered Pan
Using The Cooktop
English | 19 |
Specialty Cookware
•
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).
Canning Tips
Woks
•
Standard Size Pressure Canner
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.
•
•
•
•
•
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 21 as a guide. The
settings you use will vary depending on the pans
selected and the starting temperature of the food.
On the chart, the “Finish Setting” has been separated
for the standard and ExtraLow burners. There may or
may not be a change between the two burner settings.
The ExtraLow® setting can be either a cooking or a
holding setting.
Raise or lower the flame setting gradually. Allow time
for the pan and the food to adjust to the new setting.
Figure 22: Round-Bottom Wok in Support Ring
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).
Using The Cooktop
English | 20 |
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
XLO – Simmer until tender
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
* These foods should be stirred occasionally.
Using The Cooktop
English | 21 |
FOOD
START SETTING
FINISH SETTING
STANDARD BURNERS
FINISH SETTING XLO
BURNERS
Pan Frying: Lamb
Chops, Thin Steaks,
Hamburgers, Link
Sausage
MED HI – preheat skillet
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
MED – brown meat
Same as for Standard Burners
XLO – to hold
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.
Using The Cooktop
English | 22 |
Using the Electric Griddle
(available on some models)
3. Move the griddle plate to the side (Figure 23).
Description
The built-in griddle is made of restaurant-quality aluminum
with a non-stick coating. This produces a surface with even
heat that is easy to clean.
A maple chopping block, stainless steel cover, and coatedaluminum grill plate are available as accessories and are
purchased separately. The maple chopping block and
stainless steel cover are sized to fit on top of the surface
when the griddle is not being used. The coated-aluminum
grill plate accessory is designed to replace the griddle
plate. See the instructions that come with the accessory for
details.
The maple chopping block and stainless steel cover must
be removed before turning the griddle on.
CAUTION
The griddle element is hot after use. Allow sufficient time
for griddle components to cool before cleaning.
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.
The griddle plate (or grill plate accessory) must always be
in place when the griddle is turned on.
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.
Figure 23: Griddle Plate Leveling Screws
4. Adjust the two screws under the back of the plate. Start
with one half turn counterclockwise of the screws
(Figure 23).
5. Further adjustment should be made by one-quarter
turn until water slowly flows into the grease tray.
The griddle may be used without any butter, margarine or
oil. However, a very small amount may be used to flavor
foods.
DO NOT use metal utensils on the griddle surface. Care
should be taken that the surface is not gouged when
utensils are used. DO NOT cut directly on the griddle plate.
NOTICE: 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
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.
Preparing the Griddle
1. The griddle plate should be washed with warm soapy
water then rinsed with clear water prior to use.
2. Check the griddle plate adjustment by pouring two
tablespoons of water on the back of the griddle plate.
-- The water should slowly roll into the grease tray.
Using the Electric Griddle
English | 23 |
Griddle Grease Tray
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.
DO NOT heat cookware on the griddle surface.
Griddle Cooking Recommendations
FOOD *
SETTING
Eggs
325°F – 350°F
Bacon, Breakfast Sausage
450°F – 475°F
Toasted Sandwiches
375°F – 400°F
Boneless Chicken Breasts
425°F – 450°F
Boneless Pork Chops,
1" (25.4 mm) thick
425°F – 450°F
Steaks, 1" (25.4 mm) thick
450°F – 475°F
Ground Beef Patties, 6 ounces
450°F – 475°F
Ground Turkey Patties, 6 ounces
450°F – 475°F
Hot Dogs
350°F – 375°F
Ham Slices, ½'' (12.7 mm) thick
350°F – 375°F
Pancakes, French Toast
400°F – 425°F
Potatoes, Hash Browns
400°F – 425°F
Figure 24: Grease Tray
•
•
* Level foods to a uniform thickness to ensure
even cooking.
•
Care and Cleaning the Griddle Plate
•
•
•
Use the lowest cooking temperature possible. Recipes may
need to be modified as the non-stick coating browns and
sears at lower temperatures.
•
Using the Electric Griddle
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.
NEVER flood a hot griddle plate with cold water. This
can damage the griddle plate.
DO NOT clean the griddle plate in a self-cleaning oven.
Care should be taken to avoid scratching or gouging
the surface.
• DO NOT cut food directly on the griddle plate.
• DO NOT use metal utensils.
• Use plastic or wood utensils to avoid scratching the
non-stick surface.
The griddle plate is dishwasher safe, however, hand
washing the griddle plate is recommended.
English | 24 |
Instructions for Seasoning the
Griddle Plate
If the griddle plate seems to lose its non-stick abilities over
time, the following instructions should help regain the
griddle’s non-stick properties. For optimal performance and
long life of your griddle plate, follow these simple cleaning
and seasoning instructions.
Griddle Seasoning
Seasoning is a process by which a layer of animal fat or
vegetable oil is applied and baked into the cookware. The
seasoning layer provides a non-stick surface for cooking.
1. Use a paper towel to apply a thin, even coating of lard,
Crisco®, or olive oil to the griddle surface.
Prepping the Griddle for Seasoning
The griddle plate must be clean and all residue removed
before the griddle plate is seasoned.
~W
GAR
VINEHITE~
1. Use a mixture of coarse salt and a small amount of
white vinegar to buff off any residue from the griddle
plate.
Figure 26: Griddle Seasoning
2. Bake the griddle plate in a 350°F oven for 1 hour.
3. Remove the griddle plate from the oven and allow to
cool to room temperature.
4. Apply a second layer of fat or oil and bake at 350°F for
1 hour.
5. Repeat process at least one additional time – making 3
coats of oil or fat.
After Seasoning
Figure 25: Griddle Preparation
2. Rinse well with clean water.
3. Dry the griddle plate thoroughly.
Using the Electric Griddle
1. After cooking on your seasoned griddle, allow to cool
and wipe clean with a damp cloth. Allow to dry.
2. Add a thin coating of oil or fat before storing your
griddle in a cool, dry place.
3. Repeating this process will season the griddle and
maintain non-stick properties. Performance will
improve over time with more seasoning.
4. To strip the griddle to re-season, a mixture of salt and
vinegar should be used to remove any oil layers from
the previous seasoning process.
English | 25 |
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 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).
-- The grill grates should be washed with warm soapy
water then rinsed with clear water prior to use.
Operating the Grill
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)
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.
Figure 27: Grill Assembly
Using the Electric Grill
English | 26 |
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.
Marinated food may cause more smoke to 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.
2. Press and turn the knob to the desired 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.
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.
CAUTION
Clean the grill after each use. Allow the appliance to cool
before cleaning.
Grilling Tips
•
•
•
•
•
Operation
•
1. Before turning on, make sure that there are ceramic
briquettes in the appliance and both grill grates are
correctly fitted. Turn on ventilation hood.
•
Using the Electric Grill
•
The grill should be preheated a minimum of 10 minutes
before cooking. Depending on browning preference
and the types of food being prepared, as much as 15
minutes of pre-heat time may be required.
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 grill plate, sprinkle coarse salt
onto the grilling surface after use.
English | 27 |
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.
Using the Electric Grill
English | 28 |
Using the Oven
Oven Operation
Main Oven Two Rack Baking
Levels
#2 & #4 Dual Fuel
#3 & #5 Gas
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.
BAKE or CONVEC BAKE Mode
-- Casserole dishes
Main Oven Three Rack Baking
If three-rack baking is desired, the Convection Bake mode
is best.
Getting the Best Results
•
•
•
•
5
4
3
•
2
1
Figure 28: Oven Rack Positions
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.
Preheating the Oven
•
Most cooking times in recipes are designed for a
preheated oven and require that the oven already be at
a certain temperature before cooking starts. Refer to
your recipe for preheating recommendations.
•
Preheating time depends on the temperature setting
and the number of racks in the oven.
Secondary Oven (48" Models)
Level BAKE Mode
#3
-- Best used for most baked items.
#2
-- When additional height is needed.
-- Pies are best baked on rack level #2 to make
certain the bottom of the crust is done without
over-browning the top.
Main Oven One Rack Baking
Minimize opening the oven door(s).
Use the rack position recommended by the recipe.
Use the bakeware recommended in the recipe.
Store the broiler pan(s) outside the oven. An extra pan
without food, affects the browning and cooking.
The type of pan used affects the browning:
• For tender, golden brown crusts, use light
non-stick/anodized or shiny metal pans.
• For brown crisp crusts, use dark non-stick/
anodized or dark, dull metal pans or glass
bakeware. These may require lowering the bake
temperature 25°F (14°C).
Bakeware Type
•
•
Level BAKE Mode
Metal bakeware (with or without a non-stick finish),
heat-proof glass, glass-ceramic, pottery, or other
utensils are suitable for the oven.
Suitable cookie sheets have a small lip on one side.
Heavy sheets or those with more than one side may
affect the baking time.
#3
-- Best used for most baked items.
Pan Placement
#2
-- If the item is tall, such as an angel food cake.
-- 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.
•
Using the Oven
Allow at least 1" (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
English | 29 |
•
Stagger bakeware so that one is not directly above
another. Allow 1½'' (38 mm) above and below each
pan.
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
–
Figure 29: Dual Fuel Pan Placement
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.
NOTE: The interior oven light is operated by a separate
switch that turns the light on and off, independent of any
control setting.
Extended Bake
This unique cooking mode is for assisting the user for
compliance to Sabbath principles.
Figure 30: Gas Pan Placement
Bake and Convection Bake
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.
•
Set Bake or Convection Bake
1. Select BAKE mode or CONV BAKE mode using the
Mode Selector Knob.
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
•
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.
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).
Figure 31: Oven Controls (appearance will vary)
Using the Oven
English | 30 |
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.
NOTE: It is normal for the cooling process to push heated
air out into the room when the oven is on.
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.
Set the Secondary Oven (48'' models only)
1. Select mode using the Mode Selector Knob.
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
PREHEATING
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.
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.
Baking Recommendations
FOOD
CONTROL SETTING
RACK
LEVEL
Cookies
375°F (190°C)
3
Layer Cakes
350°F (180°C)
3
Sheet Cakes
350°F (180°C)
3
Bundt™ Cakes
325°F (165°C)
3
Brownies
325°F (165°C)
3
Biscuits
425°F (220°C)
or Package Direction
3
Quick Bread
350°F (180°C)
3
Muffins
425°F (220°C)
3
Fruit Pies
425°F (220°C)
2
Fruit Cobblers
400°F (205°C)
3
Yeast Bread, Loaves
350°F (180°C)
3
Dinner Rolls
375°F (190°C)
3
Cinnamon Rolls
375°F (190°C)
3
Yeast Coffee Cake
375°F (190°C)
3
Figure 32: 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.
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.
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.
Using the Oven
English | 31 |
Convection Baking
Convection Bake Rack Positions
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.
See Figure 28 on Page 29 for rack positions.
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.
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.
Using the Oven
One Rack Convection Baking
Level CONVEC BAKE Mode
#3
-- When baking on one rack, best results are
obtained in the BAKE mode (see “One Rack
Baking”).
#2
-- Roasting a turkey or a large piece of meat.
Two Rack Convection Baking
Levels CONVEC BAKE Mode
#3 & #5 -- Use for cakes, cookies, biscuits, and other
baked goods. Cake pans should be
Dual
staggered. Cookie sheets should be placed
Fuel
on rack #3 directly under the one on rack #5.
-- To bake several casseroles, frozen pies, or
#2 & #4
cakes.
Gas -- These two racks can also be used for a large
oven meal.
Three Rack Convection Baking
Levels
CONVEC BAKE Mode
#1, #3, & #5 -- When several sheets of cookies are to be
baked. Place the baking sheets directly
Dual Fuel
above each other on the respective racks
to allow air to flow around the baking
Gas
sheets.
See note -- Gas range rack levels for:
Cookies: #2, #3, & #4
Other foods: #1, #3, & #5
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.
Pan Placement
•
•
For better browning, utensils such as cookie sheets,
jelly roll pans and rectangular baking pans should be
placed crosswise on the rack with the shorter sides on
the right and the left. This allows the air to circulate
freely.
When baking on more than one rack, cookie sheets
should not be staggered; round cake pans should be
staggered.
English | 32 |
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
PREPARATION
APPROX. TIME (HRS)
DONENESS TEST
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
Using the Oven
English | 33 |
WARM (secondary oven, only
on Dual Fuel 48" models)
This feature maintains the warm environment needed for
keeping cooked foods hot.
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.
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
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.
PROOF (secondary oven, only
on Dual Fuel 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
TIME
Loaf, 1 lb (0.45 kg)
60 – 75 minutes
Rolls, 0.1 lb (0.05 kg)
30 – 45 minutes
160°F (72°C)
170°F (77°C)
The ideal temperature for proofing will be maintained until
the Mode Selector Knob is turned off.
Cook before eating
160°F (72°C)
Dough has “proofed” when it has doubled in size.
Fully cooked, to reheat
140°F (60°C)
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.
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)
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.
* Level foods to a uniform thickness to ensure even
cooking.
Using the Oven
English | 34 |
Other Uses of Bake
Low Temperature Uses of the Oven
In addition to providing perfect temperatures for baking and
roasting, the oven can be used at low temperatures to keep
hot, cooked foods at serving temperature and to warm
plates.
For best results, preheat the oven to the desired
temperature.
Hot cooked foods can be kept at serving temperatures. Set
the oven to bake and use the temperature suggested on
the chart.
Suggested Temperature
Recommendations to Keep Food Hot
FOOD
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.
Dual Fuel Main Oven
Level Dual Fuel BROIL Mode
#5
-- 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.
#4
-- 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.
#3
-- Broiling chicken quarters or halves.
OVEN
TEMPERATURE
Beef
150°F (70°C)
Bacon
225°F (110°C)
Biscuits and Muffins (covered)
200°F (90°C)
Casserole (covered)
200°F (90°C)
Fish and Seafood
200°F (90°C)
Deep Fried Foods
225°F (110°C)
Gravy or Cream Sauces (covered)
175°F (80°C)
Lamb and Veal Roasts
200°F (90°C)
Pancakes and Waffles (covered)
225°F (110°C)
Potatoes Baked
200°F (90°C)
Mashed (covered)
175°F (80°C)
Pies and Pastries
175°F (80°C)
Pizza (covered)
225°F (110°C)
Pork
200°F (90°C)
Poultry (covered)
200°F (90°C)
Vegetables (covered)
175°F (80°C)
Using the Oven
BROIL on all models and
CONV BROIL on Dual Fuel
models
Gas Main Oven
Level Gas BROIL Mode
#4
-- Broiling beef steaks, ground meat patties, ham
steak and lamb chops 1" (25.4 mm) or less in
thickness.
#3
-- 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. Use
this rack when broiling chicken quarters or
halves. Also use when top browning foods.
Secondary Oven (48" models only)
Levels
Secondary BROIL Mode
#3, #4, or #5 – Dual Fuel -- Depending upon the type
and thickness of the food.
#1, #3, or #4 – Gas
#5 – Dual Fuel
#3 – Gas
-- Top browning of foods.
English | 35 |
Getting the Best Results
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).
•
•
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'' (38 mm) 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.
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 Recommendations
All meats are placed on the broiler pan included with the
range.
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.
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.
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 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.
Using the Oven
FOOD ITEM
RACK
NUMBER
OVEN MODE
BEEF
#5 – Dual Fuel BROIL or
Ground Beef Patties,
CONV BROIL*
#4 – Gas
1/2” (12.7 mm) thick
T-Bone Steak
#4
BROIL or
CONV BROIL
Flank Steak
#4
BROIL or
CONV BROIL*
Rib Roast
#3
BAKE or
CONV BAKE
BREADS
Toast, Garlic Bread,
etc.
#4 – Dual Fuel
BROIL
#3 – Gas
PORK
Loin Roast
#3
BAKE or
CONV BAKE
POULTRY
Boneless, Skinless
Chicken Breasts
#4
BROIL or
CONV BROIL*
Chicken Thighs
#3
BROIL or
CONV BROIL*
Half Chickens
#3
BROIL or
CONV BROIL*
Roast Chicken
#2
BAKE or
CONV BAKE
Turkey
#2
BAKE or
CONV BAKE
* Some models only.
English | 36 |
Care and Maintenance
Self-Cleaning the Oven (Dual
Fuel Models Only)
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.
Brand Names
The use of brand names is intended only to indicate a type
of cleaner. This does not constitute an endorsement. The
omission of any brand name cleaner does not imply its
adequacy or inadequacy. Many products are regional in
distribution and can be found in local markets. It is
imperative that all cleaning products be used in strict
accordance with the instructions on its package.
About Self-Clean
The self-cleaning mode of your new range features
pyrolytic self-cleaning. When set to the CLEAN mode, the
oven reaches a high temperature, approximately 850°F
(454°C), that burns off the food soil.
When the oven is set for CLEAN, the standard cooktop
burners and the electric griddle and grill may be used. The
outer burners, having the ExtraLow® feature, cannot be
used.
Care and Maintenance
It is common to see smoke and/or flames during the
clean cycle, depending on the content and amount of soil
remaining in the oven. If a flame persists, turn off the oven
and allow it to cool before opening the door to wipe up the
excessive food soil.
At the end of the CLEAN cycle, some gray ash or burned
residue may remain inside the oven. This is a mineral
deposit that does not burn or melt. The amount of ash
depends on how heavily soiled the oven was before it was
cleaned. When the oven is cold, it is easily removed using
a damp paper towel, sponge, or cloth.
Wipe off any smoke residue that remains on the front frame
with Fantastik® or Bar Keeper’s Friend® cleaners. If stain
remains, use a mild liquid cleanser. The amount of smoke
stain is directly related to the amount of food soil left in the
oven at the time of self-cleaning. Clean the oven often.
Before Self-Cleaning the Oven
To reduce flare ups and excess smoke wipe out puddles of
grease and any loose soil that can be easily removed.
Remove any soil that is outside the door seal area. This
appliance is designed to clean the oven interior and the
portion of the door that is inside the oven. The outer edges
of the door and the frame surrounding the front of the oven
are not in the cleaning zone. Wipe this area clean.
BEFORE SETTING THE OVEN TO SELF-CLEAN
•
•
•
•
•
Remove all utensils.
Remove racks.
Clean the oven front frame and outer door edges. Wipe
up large spillovers and grease.
Be sure the light bulbs and glass covers are in place.
Turn on the ventilator hood above the range and leave
it on until the oven has completed the self-clean cycle.
IMPORTANT:
For the first Self-Cleaning cycle of your new range, remove
small animals and birds from the kitchen and surrounding
areas. Open a nearby window for additional ventilation.
Lock
When the CLEAN cycle starts, the automatic door lock
cycle begins. Check the door to confirm that the oven door
is locked at the beginning of the cleaning cycle.
English | 37 |
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
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.
–
CAUTION
Avoid cleaning any part of the range while it is hot.
•
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.
–
Range Cleaning Tips
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).
•
When cleaning this range:
•
•
•
•
2. Turn the oven temperature knob to OFF position.
CAUTION
The interior of the oven will still be at baking temperatures
when the automatic lock cycles to its open position and
the oven door can be opened.
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.
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.
The heating elements in the oven do not require
cleaning. The elements burn themselves clean when
the oven is in use.
•
•
Use the mildest cleaning procedure that will do the job
efficiently and effectively. Some cleaners of the same
type are harsher than others. Try on a small
inconspicuous area first.
Always rub metal finishes in the direction of the polish
lines for maximum effectiveness and to avoid marring
the surface.
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.
Most exterior parts of this appliance can be cleaned
with hot sudsy water (except the various items
specifically identified otherwise). When rinsing is
required, rinse thoroughly.
Always wipe dry immediately to avoid water marks.
DO NOT USE CHLORINE BASED CLEANERS.
Rack guide removal for cleaning (gas models only)
1. Lift the front of rack guide to clear the heads of the two
shoulder bolts at the front of the oven cavity.
2. Remove the front portion of the rack guide by pulling
the guide's key slots over the shoulder bolts.
3. Pull the two rails out of the holes in the back of the
oven cavity. The rack guides are designed to fit either
side of the oven cavity.
3
1
2
Figure 33: Oven Rack Guide Removal
Care and Maintenance
English | 38 |
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.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Bar Keeper’s Friend®
-- Bon-ami®
-- 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
Oven Racks/ 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 (00576697)
-- For hard water spots use household vinegar.
For heat discoloration; rinse and dry immediately:
-- Barkeepers Friend®
-- Wright's® All Purpose Brass Polish
•
•
•
•
Care and Maintenance
English | 39 |
PART/MATERIAL
Grates
Porcelain Enamel on Cast Iron
CLEANING NOTES
•
•
•
•
•
•
•
•
Griddle
Aluminum with non-stick coating
•
•
•
•
•
Griddle Grease Tray
•
•
•
Care and Maintenance
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®
-- Bar Keeper’s Friend®
-- 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 | 40 |
PART/MATERIAL
Grill Grates
Porcelain Enamel on Cast Iron
CLEANING NOTES
•
•
•
•
•
Ceramic Briquettes, Briquette Basket,
and Grill Drip Tray
Care and Maintenance
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 from 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
-- Bar Keeper’s Friend®
-- Dishwasher safe
English | 41 |
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
-- Bar Keeper’s Friend®
-- Soft Scrub®
-- 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
-- Bar Keeper’s Friend®
-- 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
•
•
Care and Maintenance
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
-- Bar Keeper’s Friend®
-- Soft Scrub®
-- Bon-ami®
-- Soap-filled fiber or steel wool pads
English | 42 |
PART/MATERIAL
Oven Racks and Rack Guides
Nickel Plated
CLEANING NOTES
•
•
•
•
•
Care and Maintenance
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.
Oven racks will discolor if left in oven during self clean.
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.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Dishwasher safe
-- Bar Keeper’s Friend®
-- Soft Scrub®
-- Bon-ami®
Stubborn stains; rinse and dry immediately:
-- Soap-filled fiber or steel wool pad
English | 43 |
Do-It-Yourself Maintenance
Oven Light Bulb Replacement
CAUTION
•
•
•
•
•
Make sure the appliance and lights are cool and
power to the appliance has been turned off before
replacing the light bulb(s). Failure to do so could result
in electrical shock or burns.
The covers must be in place when using the
appliance.
The covers serve to protect the light bulb from
breaking.
The covers are made of glass. Handle carefully to
avoid breaking. Broken glass could cause an injury.
The light socket is live when the door is open.
Replace only with a recommended light bulb designed for
appliance oven use. DO NOT use a standard household
light bulb in any oven. Call THERMADOR Customer Care
Center at 1-800-735-4328 or your nearest THERMADOR
dealer to determine the proper replacement bulb for your
range. You will need to know your range’s model number
and serial number.
4. Remove the glass lens cover.
5. Remove the bulb by grasping and sliding the bulb
straight back until the two prongs have cleared the
ceramic holder (Figure 34, B).
6. 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.
7. Press down to seat the bulb (Figure 34, C).
8. Slide the protective lens into the holder clip and push
the other end until the fixing clip snaps back into the
housing (Figure 34, D).
A.
B.
To Replace the Light Bulb
Use only 40W, 120V G9 light bulbs. Use a clean, dry cloth
to handle halogen light bulbs. This will increase the life of
the bulb.
1. Turn off circuit breaker.
2. Remove the oven racks.
3. Slide the tip of a flat blade screw driver between the
holder clip and the lamp housing (Figure 34, A).
Support the glass lens cover with 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.
Do-It-Yourself Maintenance
C.
D.
Figure 34: Bulb Replacement
9. Turn on circuit breaker.
English | 44 |
Before Calling for Service
CAUTION
Checklist
Before calling for service, check the following to avoid
unnecessary service charges.
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.
Be sure to check these items first:
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.
•
Is there a power outage in the area?
Is the household fuse blown or the circuit breaker
tripped?
Is the range disconnected from the electrical supply?
If the burners do not ignite:
•
•
•
•
Are the burner caps properly aligned and seated in the
burner bases?
Are the burner ports clogged?
Is a fuse blown or is the circuit breaker tripped?
Is the manual shut-off valve closed, preventing the flow
of gas?
Data Rating Label
The data rating plate shows the model and serial number of
your range. It is located on the frame, behind the oven door
(Figure 35).
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 35).
Model Number __________________________________
Serial Number__________________________________
Date of Purchase________________________________
Also, enter this information on the Product Registration
Form included with this product.
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.
Figure 35: Rating Label Location
Before Calling For Service
English | 45 |
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.
•
Before Calling For Service
This is normal.
English | 46 |
Statement of Limited Product Warranty
What this Warranty Covers & Who it
Applies to
cosmetic warranty specifically excludes any display, floor,
"As Is", or "B" stock appliances.
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:
Repair/Replace as Your Exclusive
Remedy
•
•
•
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
Statement of Limited Product Warranty
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.
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.
English | 47 |
Warranty Exclusions
The warranty coverage described herein excludes all
defects or damage that are not the direct fault of BSH,
including without limitation, one or more of the following:
•
•
•
•
•
•
•
Use of the Product in anything other than its normal,
customary and intended manner (including without
limitation, any form of commercial use, use or storage
of an indoor product outdoors, use of the Product in
conjunction with air or water-going vessels).
Any party's willful misconduct, negligence, misuse,
abuse, accidents, neglect, improper operation, failure
to maintain, improper or negligent installation,
tampering, failure to follow operating instructions,
mishandling, unauthorized service (including selfperformed “fixing” or exploration of the appliance's
internal workings).
Adjustment, alteration or modification of any kind.
A failure to comply with any applicable state, local, city,
or county electrical, plumbing and/or building codes,
regulations, or laws, including failure to install the
product in strict conformity with local fire and building
codes and regulations.
Ordinary wear and tear, spills of food, liquid, grease
accumulations, or other substances that accumulate
on, in, or around the Product.
Any external, elemental and/or environmental forces
and factors, including without limitation, rain, wind,
sand, floods, fires, mud slides, freezing temperatures,
excessive moisture or extended exposure to humidity,
lightning, power surges, structural failures surrounding
the appliance, and acts of God.
In no event shall BSH have any liability or responsibility
whatsoever for damage to surrounding property,
including cabinetry, floors, ceilings, and other
structures or objects around the Product. Also
excluded from this warranty are 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.
Statement of Limited Product Warranty
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.
English | 48 |
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
9001145081 • Rev. A • © BSH Home Appliances Corporation • 03/16
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