Thermador PCG366E01 Le manuel du propriétaire

CARE AND USE MANUAL

For Thermador Professional ®Cooktops

MANUEL D'UTILISATION ET

D'ENTRETIEN

Des tables de cuisson Thermador Professional ®

Thermedor AoA_°o

Models / Modeles:

P24GE

P24WK

PC30

PC36

PC48

ThisThermadorApplianceismade by

BSHHomeAppliances Corporation

5551 McFaddenAve.

HuntingtonBeach,CA92649

Questions?

1-800-735-4328

www.thermador.com

We look forward to hearing from you!

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 flam-

mable 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 suppler.

AVERTISSEMENT

L'information fournie dans le present

manuel doit 6tre rigoureusement

respectee, sous peine d'un incendie ou

d'explosion susceptible d'entrafner des

dommages, des blessures ou la mort.

--N'entreposez pas et n'utilisez pas

d'essence ou autres produits inflammables

dans le voisinage de cette cuisiniere ou de

tout autre appareil.

-- SI VOUS SENTEZ UNE ODEUR DE GAZ

• N'allumez aucun appareil.

• Ne touchez pas aux interrupteurs

electriques.

• N'utilisez pas les telephones du b&timent.

• Appelez immediatement votre compagnie

de gaz de chez un voisin. Suivez les in-

structions de la compagnie.

• Si vous n'arrivez pas & contacter votre

compagnie de gaz, appelez les pompiers.

L'installation et les reparations doivent 6tre

realisees par un installateur qualifie, un

centre de reparation agree ou lacompagnie

de gaz.

INTRODUCTION

The Thermador Professional ® Cooktops are built-in

units available in a number of configurations. The

48" models feature a gas cooking surface with six

sealed burners and an electric griddle, six sealed

burners and a gas grill, four sealed burners with an

electric griddle and a gas grill, four sealed burners

with a 24" griddle, or four sealed burners with a wok,

respectively. The 36" models feature a gas cooking

surface with four sealed burners and an electric

griddle, four sealed burners and a gas grill, or six

sealed burners. The 24" models features either a

high output wok burner rated at 30,000 BTU/HR

(24,500 BTU/HR using LP/propane) or a 24" wide

electric griddle.

IMPORTANT

All Cooktops having less than 12" (305 mm)

horizontal clearance between combustible ma-

terials and the back edge of the Cooktop must

be installed with a Thermador Low Back Back-

guard. If more than 12" (305 mm) horizontal

clearance exists, a Thermador Island Trim may

be used instead of the backguard. Before using

the Cooktop, insure that it is equipped with the

appropriate Low Back Backguard or Island Trim.

Refer to the Installation Instructions accompa-

nying this appliance for more information.

Cooktops are shipped by the factory to operate on

natural gas. Verify that the type of gas being used at

the installation site matches the type of gas used by

the appliance.

If the location/job site requires a conversion from

one type of gas to another, contact the dealer where

the unit was purchased or contact Thermador (800/

735-4328). The field conversion kit for all

Professional cooktops (PC series) is Thermador

Model PLPKIT. Field conversion must be done by

qualified service personnel only.

CAUTION

When connecting the unit to propane gas, make

certain the propane gas tank is equipped with

its own high-pressure regulator in addition to

the pressure regulator supplied with the range.

The pressure of the gas supplied to the appli-

ance regulator must not exceed 14" (34.9 milli-

bars) water column.

Contents

Introduction .................................................................... 1

Gas Type Verification ..................................................... 1

SECTION ONE: General Safety Instructions

Electrical Requirement and Grounding Instructions ...... 2

Safety Precautions ................................................... 3 - 4

SECTION TWO: Before You Begin

Before Using Your Cooktop for the First Time ............... 5

SECTION THREE: Description

Model & Parts Identification - PC48 ......................... 6

Model & Parts Identification - PC36 ......................... 7

Model & Parts Identification - PC304 ....................... 7

Model & Parts Identification - P24WK, P24GE ........ 8

SECTION FOUR: Using the Cooktop

Sealed Burners .............................................................. 9

ExtraLow _ Burners ....................................................... 10

Electronic Igniter .......................................................... 10

Flame Setting Guidelines ............................................. 11

Cookware Recommendations ..................................... 12

Specialty Cookware ..................................................... 13

Surface Burner Cooking Recommendations.14- 15

Using the Grill .................................................... 16 - 17

Grill Cooking Recommendations ............................ 18

Using the Griddle ...................................................... 19

Griddle Cooking Recommendations ....................... 19

SECTION FIVE: Wok Operation

Before Using Prepare Wok ............................................ 5

Using the Wok ........................................................... 20

Wok Operation .......................................................... 21

SECTION SIX: Care and Maintenance

Cooktop and Wok Cleaning Recommendations ...22 - 25

SECTION SEVEN: Before Calling For Service

Do-It-Yourself Maintenance ..................................... 26

Before Calling For Service ....................................... 27

Data Rating Plate ...................................................... 27

Warranty ............................................................... 28-29

TESTED IN ACCORDANCE WITH ANSI

Z21.1, The STANDARD FOR HOUSEHOLD

COOKING GAS APPLIANCES. IN CANADA

TESTED IN ACCORDANCE WITH CAN/

CGA 1.1 - M81, STANDARD for DOMESTIC

GAS RANGES.

Check your local building codes for the proper

method of installation. In the absence of local

codes, this unit should be installed in accordance

with the National Fuel Gas Code No. Z223.1 /

NFPA 54 current issue and the National

Electrical Code ANSl/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

apply in specific installations.

Section1: GENERALSAFETYINSTRUCTIONS

Safety Precautions

ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS

CAUTION

PLEASE READ CAREFULLY

All Cooktop models and the Wok require an electri-

cal circuit rated at 120 volts, 60 Hz., 10 Amps, ex-

cept models with electric griddle require 15 Amp cir-

cuits. Electric griddles 24" wide are 240 volt models

which require 30 Amp circuits.

For personal safety, this appliance must be con-

nected to a properly grounded and polarized

electrical power supply.

Always disconnect the electrical plug from the wall

receptacle before servicing this unit.

See Installation Instructions for electrical

requirements and grounding instructions.

DO NOT UNDER ANY

CIRCUMSTANCES CUT OR REMOVE

THE SEPARATE GROUND WIRE OR

THE THIRD (GROUND) PRONG FROM

THE POWER CORD PLUG.

It is the personal responsibility and obligation of you,

the user, to have this appliance connected to the

electrical power supply in accordance with the Na-

tional Electrical Code and/or applicable local codes

and ordinances by a qualified electrician.

It is recommended that a dedicated circuit servicing

this appliance be provided.

CAUTION - ALL MODELS

In Case of an Electrical Failure

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

electronic igniters on the cooktop burners, turn OFF the gas control knob and wait 5 min-

utes for the gas to dissipate before lighting the cooktop burner manually.

To light the cooktop burners and grill manually, carefully hold a lighted match to the burner ports

and turn the gas control knob to HI. During a power failure, you can manually light the standard

cooktop burners and grill only, but each must be lit with a match.

DO NOT attempt to light the two left burners manually. These burners are equipped with

the ExtraLow® feature and cannot be lit manually.

See Pages 11 and 20 for additional information on manually lighting the burners.

Section 1: GENERAL SAFETY INSTRUCTIONS

CAUTION

SAFETY PRACTICES TO AVOID PERSONAL INJURY

You r new Thermador Professional ®

Cooktop has been designed to be

a safe, reliable appliance when

properly used and cared for. Read

all instructions in this Care and

Use Manual carefully before using

this cooktop.

,WARNING: These

precautions will reduce the risk

of burns, electric shock, fire,

and injury to persons. Use

extreme care when using this

restaurant-caliber cooktop

as this appliance provides

intense heat.

When using kitchen appli-

ances, these basic safety pre-

cautions must be followed:

• Insure proper installation and

servicing. Follow the installation

instructions provided with this

product. Have the cooktop in-

stalled and electrically grounded

by a qualified technician.

• Have the installer show you

where the gas supply shut-off

valve is located so that you know

how and where to turn off the gas

to the cooktop.

• If you smell gas:

• Do not try to light any appli-

ance.

• Do not touch any electrical

switch.

• Do not use any phone in your

building.

• Immediately call your gas sup-

plier from a neighbor's phone.

Follow the gas supplier's in-

struction.

• If you cannot reach your gas

supplier, callthe fire department.

• Installation and service must be

performed by a qualified in-

staller, service agency or the

gas supplier.

• In the event a burner goes out

and gas escapes, turn off the

burner and open a window or a

door. Do not attempt to use the

cooktop until the gas has had time

to dissipate. Wait at least 5 min-

utes before using the cooktop.

• Do not repair or replace any

part of the appliance unless

specifically recommended in this

manual. All other servicing should

be referred to a qualified techni-

cian.

• Children should not be left

alone or unattended in an area

where appliances are in use.

They should never be allowed to

sit or stand on any part of the ap-

pliance. If children are allowed to

use the appliance, they must be

closely supervised.

,CAUTION: DO not

store items of interest to chil-

dren above or at the back of

the cooktop. If children should

climb onto the appliance to reach

these items, they could be seri-

ously injured.

• When children become old

enough to operate the appliance,

it is the legal responsibility of the

parents or legal guardians to en-

sure that they are instructed in

safe practices by qualified per-

sons.

• Never use any part of the

cooktop for storage. Flam-

mable materials can catch fire

and plastic items may melt or

ignite.

• If the cooktop is near a window,

be certain the curtains do not

blow over or near the cooktop

burners; they could catch on fire.

• Have an appropriate fire extin-

guisher available, nearby, highly

visible and easily accessible near

the appliance.

• DO NOT USE WATER ON

GREASE FIRES. Turn appliance

off and smother fire with baking

soda or use a dry chemical or

foam-type extinguisher.

• Never let clothing, pot hold-

ers, or other flammable materi-

als come in contact with or too

close to any element, burner or

burner grate until it has cooled.

Fabric may ignite and result in per-

sonal injury.

• Use only dry pot holders. Moist

or damp pot holders on hot sur-

faces may cause burns from

steam. Do not use a towel or other

bulky cloth in place of pot hold-

ers. Do not let pot holders touch

hot elements, hot burners, or

burner grates.

• For personal safety, wear

proper apparel. Loose fitting gar-

ments or hanging sleeves should

never be worn while using this ap-

pliance. Some synthetic fabrics

are highly flammable and should

not be worn while cooking.

° Do not use aluminum foil as a

shield against food spills or drip-

pings around the burners or con-

trol panel area. This could ob-

struct the flow of combustion and

ventilation air. This can also dam-

age the finish of the cooktop.

WARNING: The ap-

pliance is for cooking food.

Based on safety considerations,

never use the Cooktop to warm

or heat a room or for other pur-

poses. Such uses can create a

burn or harmful by-product haz-

ard and can damage the Cooktop.

• When using the cooktop: DO

NOT TOUCH THE BURNER

GRATES OR THE IMMEDIATE

SURROUNDING AREAS adja-

cent to the burners, which may be-

come hot enough to cause burns.

SAVE THESE INSTRUCTIONS

Section 1: GENERAL SAFETY INSTRUCTIONS

CAUTION

• Never leave the cooktop un-

attended when using high flame

settings. Boil-overs cause smok-

ing and greasy spills that may ig-

nite. More importantly, if the

burner flames are smothered, un-

burned gas will escape into the

room. See inside the front cover

regarding gas leaks.

• Only certain types of glass,

heatproof glass-ceramic, ce-

ramic, earthenware or other

glazed utensils are suitable for

cooktop use. This type of utensil

may break with sudden tempera-

ture changes. Use only on low or

medium heat settings according

to the utensil manufacturer's di-

rections.

° Do not heat unopened food

containers; a buildup of pressure

may cause the container to burst.

• During cooking, set the burner

control so that the flame heats

only the bottom of the pan and

does not extend beyond the

bottom of the pan.

• Use caution to insure that drafts

like those from forced air vents or

fans do not blow flammable ma-

terial toward the flames or push

the flames so that they extend be-

yond the edges of the pot.

• Always use utensils that have

flat bottoms, large enough to

cover the burner. The use of un-

dersized utensils can expose a

portion of the flame and may re-

sult in ignition of clothing.

• To minimize the risk of burns,

ignition of flammable materials

and unintentional spills, position

handles of utensils inward so

they do not extend over adjacent

work areas, cooking areas or the

edge of the cooktop.

• Hold the handle of the pan to

prevent movement of the utensil

when stirring or turning food.

• Do not use the grill for cook-

ing excessively fatty meats or

products which promote flare-

ups.

• The optional cutting board ac-

cessory must be removed be-

fore operating the griddle.

• GREASE IS FLAMMABLE. Let

hot grease cool before attempt-

ing to handle it. Avoid letting

grease deposits collect. Clean af-

ter each use.

• For proper lighting and perfor-

mance of the burners, keep the

ports clean. It is necessary to

clean these when there is a boil

over or when the burner does not

light even though the electronic

igniters activate. See Page 22 for

cleaning Star Burner ports.

WARNING

After a spill or boil over, turn off

the burner and clean around

the burner and burner ports.

After cleaning, check for proper

operation.

° Clean the cooktop with cau-

tion. Avoid steam burns; do not

use a wet sponge or cloth to clean

the cooktop while it is hot. Some

cleaners produce noxious fumes

if applied to a hot surface. Follow

directions provided by the cleaner

manufacturer.

SAVE THESE INSTRUCTIONS

• Do not use flammable clean-

ers when cleaning the grill.

• Be sure all cooktop and grill

controls are turned off and the

cooktop and grill are cool be-

fore using any type of aerosol

cleaner on or around the cooktop.

The chemicals that produce the

spraying action can, in the pres-

ence of heat, ignite or cause metal

parts to corrode.

• Service should only be done by

authorized technicians. Techni-

cians must disconnect the power

supply before servicing this unit.

• CAUTION: To reduce the

risk of fire, keep the exhaust

hood free of grease. Clean the ven-

tilator hood and filters above the

cooktop frequently so grease from

cooking vapors does not accumu-

late on them.

• In case of fire or when inten-

tionally "flaming" liquor or

other spirits on the cooktop,

follow hood manufacturer's in-

structions.

• Install a smoke detector in or

near the kitchen.

° California Proposition 65

Warning: The burning of gas

cooking fuel generates some by-

products which are on the list of

substances which are known by

the State of California to cause

cancer or reproductive harm. Cali-

fornia law requires businesses to

warn customers of potential ex-

posure to such substances. To

minimize exposure to these sub-

stances, always operate this unit

according to the instructions con-

tained in this booklet and provide

good ventilation to the room when

cooking with gas.

Section 2: BEFORE YOU BEGIN

Before Using Your Cooktop for the First Time

1. Check that you have all the items listed for your model, as shown in the table below.

2. Record the Model and Serial number of your appliance as described on Page 27. This may be used for

any future contacts with your servicer or the factory. Enter this information on the Product Registration

Card included with this product; then mail it to the indicated address.

3. Optional Accessories: Grill Plate, Grill Cover, Griddle Cover, Cast Iron Wok Ring, Chopping Board for

built-in griddle area. A portable griddle and other accessories are available from your Thermador dealer.

4. Ensure that the burner caps are seated correctly on the burner bases. Turn on each burner to check for

proper flame color. See Page 11 for details.

36"with 36"with 36" 48"with Grill/

Description 12"Griddle Grill 6-Burner 12"Griddle

Star Burnere caps 4 4 6 4

Burner Grates 2 2 3 2

Center Grate

Control Knobs 5 5 6 6

Grill Plate 1 1

Stainless Steel

1 1

Radiant

Removable Griddle 1 1

Wok Pan and Lid

Product

1 1 1 1

Registration Card

Backguard ....

Installation

Instructions 1 1 1 1

Care and Use

Manual 1 1 1 1

48" with 48"with 48"with

24"Griddle Wok 12"Griddle

4 4 6

2 2 3

1

48"with 24"with

Grill Wok

6

3

7

1

30" 24"

4-Burner Griddle

4

2

1

4 2

1 1

* Backguard or Island Trim must be ordered separately. These are not included with the cooktop shipment.

BEFORE USING YOUR WOK THE FIRST TIME

Remove all

packaging materials

and temporary labels

from the Wok Pan.

1. For models with a wok, check that you have one Wok Pan with Lid

and Trivet.

2. The first time the Wok Pan is used, clean the surface thoroughly with

hot soapy water. The initial cleaning is needed to remove the

protective oil coating. Dry thoroughly.

3. Apply a light coat of vegetable oil (do not use corn or olive oil) to the

entire inside and outside surface with a paper towel.

4. Heat the Wok Pan on a medium setting until cooking surface turns

golden brown. Cool wok.

5. Repeat this procedure several times. This seasoning seals the

pores of the metal, keeps food from sticking, and prevents the Wok

from rusting.

6. Wipe off excess oil before using or storing the Wok Pan. Do not

scour because scouring will remove seasoning.

BEFORE USING YOUR ELECTRIC GRIDDLE THE FIRST TIME

Clean the surface with hot soapy water. Rinse thoroughly with clear water. Check adjustment of griddle

plate, for slight tilt forward. See INSTALLATION MANUAL. The griddle is now ready to use.

Section 3" DESCRIPTION

MODELAND PARTS IDENTIFICATION FOR 48" MODELS

AND 24" GRIDDLE

4 Burners and Wok 6 Burners and Griddle 4 Burners and Griddle and Grill

4 Burners and Griddle

T ! T

z_

Griddle

Key

1 - 12" Low Back or Island Trim

(ordered separately)

2 - Burner Grates & Burners

3 - Grill

4 - Griddle

5- Control Knobs, ExtraLow@

Burners

6- Control Knobs, Standard

Burners

7- Control Knob, Grill

8- Control Knob, Griddle

Thermostat

O

4 Burners, Grill and Griddle

Section 3" DESCRIPTION

MODELAND PARTS IDENTIFICATION FOR 36" AND 30" MODELS

6 Burners

V

4 Burners and Grill

4 Burners and Griddle 4 Burners and Center Grate

Key

1 - 12" Low Back or Island Trim

(ordered separately)

2 - Burner Grates & Burners

3 - Griddle

4 - Grill - shown in top view

5- Control Knobs, ExtraLow ®

Burners

6- Control Knob, Griddle

Thermostat

7- Control Knobs, Standard

Burners

8 - Center Grate - shown in top view

O

e 0 -O

4 Burners and Griddle

Section 3" DESCRIPTION

MODELAND PARTS IDENTIFICATION FOR 24" WOK

®

Wok

Key

1-

Low Back Guard (shown). Optional Island Trim

available. (Low Back or Island Trim must be

ordered separately.)

2- Wok cooktop

3 - Wok pan support ring

4- Control knob

5 - Wok pan and lid

6- Large Kettle/Pot

(not provided)

7 - Wok Trivet

Wok Pan with Lid

Wok Trivet

Fits over wok pan sup-

port ring for large pots

used over wok burner.

(see right)

0

Wok Trivet Assembly

Section 4" USING THE COOKTOP

Using The Cooktop

Sealed Burners

Sealed Star® Brass

Burner Base

The cooktop features four or six

gas surface burners; each rated

at 15,000 BTU/HR using natural

gas (13,000 BTU/HR using

Propane). The burners are sealed

to the stainless steel top frame to

prevent liquid spills from

accumulating below the top

surface, making it easier to clean.

On all models, the two left burners

have the exclusive ExtraLow

feature, the remaining burners are

standard. Each burner has its own

control knob.

CONTROLKNOBS

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.

Setting Indicator

Knc

Standard Burner

Control Knob

The two words above each control

knob identifies the burner

position. For example, LEFT

FRONT, RIGHT FRONT, etc.

OPERATION OF THE

BURNERS

• Press in on the knob and turn it

counter-clockwise to the HI

setting.

• The igniter for the selected

sealed burner clicks and

sparks.

• After flame ignition, the igniters

stop clicking.

• Rotate the knob to any flame

setting between HI and LO.

• The Blue Burner Signal Light,

between the burners, will light

when adjacent burners are lit.

They will remain on until the

burner is turned off.

BTU Output for Standard

Burners

• HI is equivalent to 15,000 BTU /

HR using natural gas (13,000

BTU / HR using Propane).

• LO is equivalent to 2,100

BTU / HR.

BTU Output for ExtraLow®

Burners

• HI is equivalent to 15,000 BTU /

HR using natural gas (13,000

BTU / HR using Propane).

• LO is equivalent to 3,000

BTU / HR.

• XLO is equivalent to 370

BTU / HR.

ExtraLow® Burners

The controls for the two left

burners, front and rear, have flame

settings even lower than the

standard LO settings.

Setting Indicator

ExtraLov¢_

Range

ExtraLow® Burner

Control Knob

The drawing shows that the

control knob has an additional

range between the LO and XLO

settings. When the knob is set

within this range, the flame 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.

Section 4" USING THE COOKTOP

Operation of the ExtraLow

Burners

• XLO, the very lowest setting,

is achieved by cycling the

flame ON for approximately 8

seconds and OFF for 52 sec-

onds of each minute.

• When the knob is set just be-

low the LO setting, the flame

will cycle ON for approximately

52 seconds and OFF for 8

seconds of each minute.

• To vary the amount of low

heat to suit the food and quan-

tity, the control can be set any-

where within the LO and XLO

range marked on the knob.

J

=

2

3"

ExtraLow Settings

The number and dash desig-

nations, shown in the draw-

ing, are for reference only.

Numbers do not actually ap-

pear on the knob. The num-

ber indicates the position of

the flame setting as repre-

sented on the cooking recom-

mendations, Pages 14 and 15,

with #4 being hotter than #1.

• To maintain a low or simmer

heat, bring food to a rolling

boil. Stir well, then cover the

pan and lower the heat to a

setting just below LO.

• Check periodically to see if

the control knob should be

turned to another setting.

If an over-size pan is used, the

simmer action may occur

mainly in the center of the

pan. To equalize the tempera-

ture 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 occa-

sionally while simmering. This

is especially important when

simmering for several hours,

such as for a homemade spa-

ghetti sauce or beans.

• When lowering the flame set-

ting, adjust it in small steps.

• If the setting is too low to hold

a simmer, bring the food back

to a boil before re-setting to a

higher heat.

• It is normal not to see simmer

bubbles immediately after the

food has been stirred.

There may be bubbling when

the flame cycles ON and no

bubbles when the flame is

OFF. Even when the flame is

OFF, there will be steam and

a slight quiver on the liquid's

surface.

Electronic

Single Point Ignition

Brass

Burner----___

Burne_

Cap

Star@ Burner

Components

Each burner has its own

electronic igniter that sparks

when the burner is turned on.

CAUTION

Do not touch the burners

when the igniters are

sparking.

Each burner should light in 4

seconds or less. If a burner does

not light, checkto see that the cap

is positioned correctly on the

base. If a burner fails to ignite,

refer to the section on Page 27

"Before Calling for Service."

ExtraLow Techniques

The type and quantity of food

affects which setting to use.

The pan selected affects the

setting. Its size, type, mate-

rial, and whether a lid is used,

all affect the consistency of

the cooking temperature.

BURNER CAP

Igniter

10

Section4"USINGTHECOOKTOP

AUTOMATIC RE-IGNITION

If any one or more burners or grill

blow out, the electronic igniter

automatically activates to re-light

the flame. Do not touch the burners

when the igniters are active.

IMPORTANT:

• For proper combustion do not

use the cooktop without the

burner grates in place.

• There is a slight sound asso-

ciated with gas combustion

and ignition. This is a normal

condition.

On cooktops using propane

gas (LP), a slight "pop" sound

may be heard at the burner

ports a few seconds after the

burner has been turned off.

POWER FAILURE

• In the event of a power failure,

the standard burners and

grill can be manually lit. It is

necessary to light each one

individually.

• If the cooktop is being used

when the power failure occurs,

turn all knobs to the OFF

position.

• The standard and grill burners

can be lighted by holding a

match at the ports and turning

the control knob to the HI

position. Wait until the flame is

burning all around the burner

before adjusting the flame to the

desired height.

• Neither ExtraLow burner can be

used during a power failure. Be

sure to turn them off.

If either ExtraLow burner is on

when a power failure occurs,

they cannot be turned back on

until both knobs are first turned

off.

• The XLO, griddle, and wok

burners cannot be used during

a power failure.

• If you smell gas, refer to safety

precautions listed inside the

front cover.

Warning

In the event of a power fail-

ure, all knobs are to be

turned to the OFF Position.

Only the standard burners

can be lighted manually.

FLAME HEIGHT

• The correct flame height de-

pends 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 be-

yond 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

Blue

.y

Cone

-- Light Blue

r\

//

Primary

Cone

Flame Color

• The burner flame color should

be blue with no yellow on the

tips. It is not uncommon to see

orange in the flame color; this

indicates the burning of air-

borne impurities in the gas

and will disappear with use.

• With propane (LP) gas, slight

yellowtipsonthe primarycone

are normal.

The flame should burn com-

pletely around the burner cap.

If it doesn't, checkthat 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 flut-

tering.

11

Section 4" USING THE COOKTOP

Cookware Recommendations

CAUTION

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 res-

taurant supply stores and gourmet specialty

shops. All cookware should have these charac-

teristics: 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 met-

als are sometimes attached to the base or in the

core between stainless steel.

4', 4',

Balanced Pan

• Balance is important for stability and even cook-

ing. 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.

• Placement of large stock pots should be stag-

gered when used on the cooktop.

• Bakeware such as large casserole pans, cookie

sheets, etc. should not be used on the cooktop.

(51 mm)

Base Diameter

Select the base diameter to match the diameter

of the flame. The diameter of the flame should be

the same size asthe pan base or slightly smaller.

Oversize or under size pans sacrifice cooking

performance. A 5-1/2'' (140 mm) base size is

generally the smallest recommended.

14"4"4"! ...............

Flat Base Pan

A heavy, flat base is more apt to remain flat when

heated. Pan bases that are warped, dented, ridged

or too lightweight will heat unevenly. Heat and cool

pans gradually to avoid sudden temperature

changes which tend to distort cookware. Do not

add cold water to a hot pan.

14"'1"'1"1

Covered Pan

A properly fitting lid will shorten cooking time and

make it possible to use lower heat settings.

12

Section4"USINGTHECOOKTOP

Specialty Cookware

Flat-bottom Wok Pan

Canning Tips:

A flat base pan is preferred to one with a con-

cave, convex or rippled base.

When using two canners at the same time, use

staggered burners. Do not block air to the burn-

ers. 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.

Round-Bottom Wok

in Support Ring

COOKING

Recommendations

Woks - Either flat based or round bottom woks

with the accessory ring can be used on models

without a built-in wok burner. Round bottom woks

must be used with a support ring. The porcelain-

coated cast iron wok support ring must be

purchased separately.

• Canners and Stock Pots- Select one with a base

diameter that extends no more than 2 inches

(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 inch base (27.9 to 30.5 cm)

and

a 9 to 11 inch depth (22.9 to 27.9 cm).

Standard Size Pressure Canner

8 to 22 quarts (7.6 to 20.9 liters), with an

8 to 11 inch base (20.3 to 27.9 cm) and

a 6 -1/2" to 12 inch depth (16.5 - 30.5 cm).

Suggestions for Using the Recommendations

Use the recommendations on Pages 14 and 15 as a

guide. The settings you use will vary depending on

the pans selected and the starting temperature of

the food.

In the recommendations, 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.

13

Section4"USINGTHECOOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

Standard Burners ExtraLow® Burners

BEVERAGES MED - heat milk, LO - finish heating XLO - keep warm,

Cocoa cover cover*

BREADS MED - preheat skillet MED LO to MED - Same as Standard

French Toast, Pancakes, cook

Grilled Sandwiches

BUTTER Allow 5 to 10

Melting XLO - to hold minutes to melt

CEREALS HI - cover, bring MED LO to MED - XLO - to hold, cover*

Cornmeal, Grits, water to a boil, add finish cooking

Oatmeal cereal according to package

directions

CHOCOLATE Use XLO XLO-Allow 10

Melting to 15 minutes to melt

XLO - to hold*

DESSERTS IVIEDLO to IVIED- IVIEDLO to IVIED Same as Standard

Candy cook following recipe

Pudding and Pie Filling MED LO - LO Same as Standard

Mix cook according to

package directions

Pudding MED LO - Bring milk Use XLO To cook

to a boil

EGGS MED HI - cover, bring Use XLO XLO - cook 3 to 4

Cooked in Shell water to a boil, add minutes for soft cooked;

eggs, cover or 15 to 20 minutes for

hard cooked

Fried, Scrambled IVIED- LO to IVIEDLO XLO - to hold for a

melt butter, add eggs finish cooking short period*

Poached HI - bring water to MED to MED HI - Same as Standard

the steaming point, finish cooking

add eggs

MEAT, FISH, POULTRY HI- until meat starts IVIEDLO to IVIED- Same as Standard

Bacon, Sausage Patties to sizzle finish cooking

Braising: Swiss Steak, HI - melt fat, then Use XLO Simmer until tender

Pot Roast, Stew Meat brown on MED HI to

HI, add liquid, cover

Quick Frying: Breakfast IVIEDHI to HI - IVIEDHI to HI - Same as Standard

Steaks preheat skillet fry quickly

Frying: Chicken HI - heat oil, then LO cover, finish Same as Standard

brown on MED cooking

Deep Frying: Shrimp HI - heat oil MED HI to HI - to Same as Standard

maintain temperature

PanFrying:LambChops, HI - preheat skillet MED to MED HI - To hold, covered

ThinS'teaks,Hamburgers, brown meat To hold, uncovered

Link Sausage

Poaching: Chicken, HI - Cover, bring Use XLO To finish cooking

whole or pieces, Fish liquids to a boil

14

Section4"USINGTHECOOKTOP

Surface Burner Cooking Recommendations

Food Start Setting Finish Setting Finish Setting

Standard Burners ExtraLow® Burners

Simmering: Stewed HI -cover, Simmer slowly

Chicken, Corned Beef, bring liquid

Tongue, etc. to a boil

PASTAS HI - bring water to a MED HI to HI - to SameasforStandardBurners

Macaroni, Noodles, boil, add pasta maintain a rolling boil

Spaghetti

POPCORN (use a heavy, HI - cover, heat until MED HI to HI - Same as for Standard Burners

flat bottom pan) kernels start to pop finish popping

PRESSURE COOKER MED HI to HI - build MED LO to MED - Same as for Standard Burners

Meat up pressure maintain pressure

Vegetables HI - build up pressure MED LO to MED - Same as for Standard Burners

maintain pressure

RICE HI - cover, bring Cook according

water to a boil, add to package directions

rice, cover XLO - to hold, cover

SAUCES MED HI to HI - cook XLO - simmer

Tomato Base meat/vegetables, (2 to 3 to thicken sauce,

follow recipe uncovered)

White, Cream, Bernaise MED LO - melt fat, LO to MED LO - XLO - to hold, cover*

follow recipe finish cooking

Hollandaise XLO to LO XLO XLO - Tohold, lowest setting

SOUPS, STOCK HI - cover, bring Simmer

liquid to a boil XLO - to hold, cover*

VEGETABLES HI - cover, bring MED LO to MED - XLO - to hold, cover

Fresh water and vegetables cook 10to30 minutes,

to a boil or until tender

Frozen HI - cover, bring MED LO to MED - Same as for Standard Burners

water and vegetables cook according to

to a boil package directions

Deep Frying HI - heat oil MED to MED HI - Same as for Standard Burners

maintain frying

temperature

In Pouch HI - cover, bring LO to MED LO - Same as for Standard Burners

water and vegetables cook according to

to a boil package directions

Saute HI - heat oil or melt MED LO to MED - Same as for Standard Burners

butter, add vegetables cook to desired

doneness

Stir Fry HI - heat oil, add MED HI to HI - Same as for Standard Burners

vegetables finish cooking

* It is recommended that these foods be stirred occasionally.

15

Section4"USINGTHECOOKTOP

Using the Grill

A Ventilating Hood of adequate cubic-feet-per-minute capacity vented to the outside of the house is recom-

mended for installation above the COOKTOP and grill. For most kitchens with a wall mounted hood, a certified

hood rating of not less than 940 CFM is recommended. The hood must be installed according to installation

instructions furnished with the hood and local building code requirements. Refer to ventilation requirements in the

Installation Instructions for additional information.

THE GRILL

(Available on some models)

When cooking food on the grill you

will achieve the same flavor as

meat cooked on an outdoor grill.

This flavor is actually created by

the fats and juices that are

brought to the surface of the food

and seared by the intense heat

from the titanium-coated grill plate.

Most types of foods, steaks,

chops, patties, poultry pieces, etc.

cook somewhat faster on the gas

grill with its constant regulated

heat than on an ordinary charcoal

grill.

Your new Thermador Pro-

fessional ® grill is equipped with an

aluminized steel tube burner

typical of those used in

restaurants. Automatic ignition is

used to eliminate the continuous

pilots found on restaurant grills.

The grill burner is rated at 12,000

BTU/HR using natural gas (same

rating using Propane).

Note: When used with pro-

pane gas, a slight pop or

flash may occur atthe burner

ports a few seconds after the

burner has been turned off.

This usually occurs after the

burner has been on awhile.

This is normal.

AUTOMATIC

REIGNITION

The electronic igniter auto-

matically glows to light the

burner. DO NOT TOUCH any

burner while the igniters are

active.

BURNER EFFICIENCY

AND FLAME

CHARACTERISTICS

The burner flame should be blue

in color and stable with no yellow

tips, excessive noise or lifting. It

should burn completely along

both sides of the burner tube.

An improper gas-air mixture may

cause either a yellow tipped flame

or burner flutter. Have the flame

adjusted by a technician. Foreign

particles may cause an orange

flame during initial use. This will

disappear with use.

If the flame is uneven, flutters,

makes excessive noise or lifts,

checkto see ifthe BURNER ports

are clogged. If the ports are

clogged, use a wire, a

straightened paper clip or needle

to clear the ports. If the condition

persists, contact a service agency

for adjustment.

GRILL

©

Control Knob

CONTROL KNOB

The burner control has an infinite

number of heat settings, and there

are no fixed positions on the

control knob between HI and LO.

To turn the burner on, press the

control knob and rotate it

counterclockwise to the LITE

position. Adjust the knob to the

desired heat setting.

16

Section4"USINGTHECOOKTOP

Using the Grill

COOKING ON THE GRILL

Preheat grill on HI setting for 10

to 15 minutes minimum. The

hot grill sears the food, sealing

in the juices. The longer the

preheat, the faster the meat

browns and the darker the grill

marks.

Grilling requires high heat for

searing and proper browning.

Most foods are cooked at the

higher heat settings for most of

the cooking time. However, for

some foods, it may be

necessary to turn the heat to a

lower setting after the initial

browning. This cooks the food

through without burning the

outside.

Foods cooked for a long time

or basted with a sugary

marinade many need a lower

heat setting near the end of the

cooking time.

When the grill has cooled,

emptythe grease into a grease

resistant container. Clean the

grease tray and grill plate with

warm, soapy water and rinse

with clear water.

• The grease tray may be placed

in the dishwasher for cleaning.

GRILLING SUGGESTIONS

Trim any excess fat from the meat before cooking. Cut slits in

the remaining fat around the edges at 2" (51 mm) intervals.

Brush on basting sauce toward the end of cooking.

Use a spatula or tongs instead of a fork to turn the meat. A fork

punctures the meat and lets the juices run out. Be cautious

when turning meat over.

The grill grate has sides and a rear food guard that are de-

signed to make foods easier to turn with a spatula.

After the juices begin to bubble to the surface, turn the meat

only once. This helps keep the juices in the meat.

Some pieces of meat and poultry cook faster than others. Move

those pieces to the cooler area of the grill until the rest have

finished.

• The doneness of meat is affected by the thickness of the cut.

Chefs say it is impossible to have a rare doneness with a thin

cut.

• Add seasoning or salt after grilling.

CAUTION:

• Do not leave the grill unattended while in

use.

• If childred are allowed to use the grill, they

must be closely supervised.

17

Section4"USINGTHECOOKTOP

About the Gas Grill

DESCRIPTION

The built-in grill is made of restaurant-quality

aluminum that is coated with titanium. This produces

a surface with even heat that is easy to clean.

A maple chopping block and stainless steel cover

are available as accessories and are purchased

separately. Both are sized to fit on top of the surface

when the grill is not being used.

The maple chopping block and stainless steel cover

must be removed before turning the grill on.

CAUTION:

The grill is hot after use. Allow sufficient

time for grill components to cool before

cleaning.

PREPARING THE GRILL

The grill must be tilted slightly forward for optimum

performance. See Installation Manual for procedure

to check and adjust the grill for proper tilt of the grill

plate. During installation, the installer is responsible

for leveling the product. The grill plate should be

washed with warm soapy water then rinsed with clear

water prior to use.

Before cooking, verify that the grill is properly

assembled. The food guard must be positioned at the

back of the grill plate, as shown in the illustration.

Any utensil may be used on the grill surface.

Care should be taken that the surface is not gouged.

Food Guard

Grill Plate

Push grease

forward before use.

Grill Grease Tray

GRILL GREASE TRAY

• Push the tray under the front edge of the grill

overhang to catch grease or food residue.

• Clean the tray after every use. When removing

the tray, use care when tipping it so that the

contents do not spill.

• After cooling, pour the grease into a grease

resistant container for disposal.

GRILL COOKING RECOMMENDATIONS

FOOD

Breakfast Sausage

Boneless Chicken Breast

Boneless Pork Chops (1"thick)

Ham Slices (1/2"thick)

Filet Mignon (1-1/2" thick)

T-Bone Steak (1" thick)

Salmon Steak (1" thick)

Italian Sausage

Ground Beef Patties (6 oz)

Hot Dogs

Skewered Shrimp

Sliced Fruits or Vegetables

SE'n'ING

Medium- High

Medium - High

High

Medium

High

Medium

Low- Medium

TIME (minutes)

7toll

17to23

17 to 20

6to8

13to 18

15 to 20

17 to 20

13 to 16

10to 15

7to 12

6t08

6to 10

18

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