Thermador PRD364ELG Manual and User Guide EN

Catégorie
Mijoteuses
Taper
Manual and User Guide EN
CARE AND USE MANUAL
Models /
Modèles:
PD30
PD36
PD48
For Thermador
Professional
®
PRO-GRAND
TM
Dual Fuel Ranges
Pour toutes les cuisinières mixtes Thermador
Professional
®
PRO-GRAND
TM
MANUEL D’UTILISATION ET
D’ENTRETIEN
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 présent
manuel doit être rigoureusement
respectée, sous peine d’un incendie ou
d’explosion susceptible d’entraîner 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 cuisinière ou de
tout autre appareil.
SI VOUS SENTEZ UNE ODEUR DE GAZ
N’allumez aucun appareil.
Ne touchez pas aux interrupteurs
électriques.
N’utilisez pas les téléphones du bâtiment.
Appelez immédiatement votre compagnie
de gaz de chez un voisin. Suivez les in-
structions de la compagnie.
Si vous n’arrivez pas à contacter votre
compagnie de gaz, appelez les pompiers.
L’installation et les réparations doivent être
réalisées par un installateur qualifié, un
centre de réparation agréé ou la compagnie
de gaz.
This Thermador Appliance is made by
BSH Home Appliances Corporation
5551 McFadden Ave.
Huntington Beach, CA 92649
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
1
Introduction. .................................................1
Gas Type Verification. .................................. 1
Section 1: General Safety Instructions
Safety ............................................................ 2 –3
Precautions ................................................. 4 – 5
Section 2: Before You Begin
Before Using Your Range for the First Time ...... 6
Section 3: Description
Model & Parts Identification – 48" Range .............. 7
Model & Parts Identification – 36" Range .............. 8
Model & Parts Identification – 30" Range .............. 9
Section 4: Using the Cooktop
Using the Cooktop .................................... 10 – 12
Flame Setting Guidelines ................................. 12
Proper Cookware ...................................... 13– 14
Surface Burner Cooking
Recommendations .................................. 15 – 16
Using the Grill . ......................................... 17 – 18
Grill Cooking Recommendations ..................... 19
Using the Griddle.............................................. 20
Griddle Cooking Recommendations ................ 20
Section 5: Using the Oven
Bake ................................................................. 21
Convection/Convection Bake ...................... 22-23
Setting Bake/Convection Bake ......................... 24
Other Uses of Bake ......................................... 25
Setting the 12-inch oven................................... 26
Baking Chart..................................................... 27
Broil .................................................................. 28
Setting Broil and Convection Broil .................... 29
Broiling and Roasting Recommendations ....... 30
Section 6: Care and Maintenance
Self-Cleaning the Oven ............................ 31 – 32
Range Cleaning Recommendations ........ 33 38
Section 7: Before Calling For Service
Do-It-Yourself Maintenance .............................. 39
Before Calling For Service. .............................. 40
Data Rating Plate ............................................. 40
Warranty ..................................................... 41-42
CONTENTS
IMPORTANT
All ranges must be installed with a backguard.
The 30" model comes with a Low Back. For all
other models, one of three available backguards
must be ordered separately and installed at the
back of the range. The three backguard choices
include a Low Back, Pot and Pan Shelf, or Island
Trim. Before using the range, ensure that it is
equipped with a proper backguard. Refer to the
Installation Instructions accompanying this
appliance for more information.
CAUTION
When connecting the unit to propane gas, make
certain the propane gas tank is equipped with its
own high-pressure regulator in addition to the
pressure regulator supplied with the range. The
maximum gas pressure to this appliance
must not exceed 14.0 inches water column
(34.9 mb) from the propane gas tank to the
pressure regulator.
Introduction
CAUTION:
The Pot and Pan Shelf can get very hot!
DO NOT place on top of the Pot and Pan
Shelf:
plastics or containers that can melt
flammable items
a total load over 30 pounds (13.6kg).
The Thermador Professional
®
Ranges are free-stand-
ing units available in a number of configurations. All
models feature a gas cooking surface with a profes-
sional size,
electric convection, self-cleaning oven
with broil capability.
GAS type verification
Verify the type of gas supplied to the location. Ensure
that the appliance is connected to the type of gas for
which it is certified. All models are certified for use
with natural gas. Field conversion of the appliance for
use with propane gas supply will require a conversion
kit. Refer to the product rating label which can be
located as indicated on Page 40.
Introduction
This manual contains important Care and Use
information for all Thermador Professional
®
Ranges.
When using this manual, it is critical that you know
the model number of your range, as some information
will be unique to each range. The model number may
be found on the rating plate located on the range as
identified on Page 40 of this manual. The charts on
the following pages summarize the various range
models and identify the features of each range.
Accessible parts may
become hot when the grill
and/or griddle is in use.
Young children must be
kept away.
Gas and ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS
Section One: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
Save these instructions
It is the personal responsibility and obligation of you, the user, to have this
appliance connected to the electrical power supply in accordance with
the National Electrical Code and/or applicable local codes and ordinances
by a qualified electrician.
See Installation Instructions for electrical requirements and
grounding instructions.
ALWAYS DISCONNECT THE
ELECTRICAL PLUG FROM THE
WALL RECEPTACLE BEFORE
SERVICING THIS UNIT.
It is recommended that a
dedicated circuit servicing this
appliance be provided.
The use of gas cooking appliances
results in the production of heat
and moisture.
PLEASE READ CAREFULLY
30" Dual-Fuel Models:
240/208 volts, 60 Hz,
35 Amp electrical circuit required.
36" Dual-Fuel Models:
240/208 volts, 60 Hz,
35 Amp electrical circuit required.
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 burners, turn OFF the gas control knob and wait 5
minutes for the gas to dissipate before lighting the burner manu-
ally.
To light the burners manually, carefully hold a lighted match to the
burner ports and turn the gas control knob to HI. During a power
failure you can use the standard cooktop burners, but each must
be lit with a match.
DO NOT attempt to light the two left burners manually. These
burners are equipped with the ExtraLow
®
feature and cannot be lit
manually.
CAUTION - ALL MODELS
IN CASE OF AN ELECTRICAL FAILURE
FOR PERSONAL SAFETY,
THIS APPLIANCE MUST BE
CONNECTED TO A
PROPERLY GROUNDED
AND POLARIZED ELEC-
TRICAL POWER SUPPLY.
2
TESTED IN ACCORDANCE
WITH:
ANSI Z21.1 for Household
Gas Appliances
UL858 Edition for Household
Electric Ranges
CAN/CSA-22.2 No. 61-M89 for
Household Cooking Ranges
CAN/CGA 1.1-M81 Domestic
Gas Ranges
Check your local building codes
for the proper method of
installation. In the absence of local
codes, this unit should be installed
in accordance with the National
Fuel Gas Code No. Z223.1 current
issue and the National Electrical
Code ANSI/NFPA No. 70 current
issue or the Can - B149 Installation
Codes for Gas Burning
Appliances and C22.1 Canadian
Electrical Code Part 1.
It is the
responsibility of the owner and
the installer to determine if
additional requirements apply in
specific installations.
48" Dual-Fuel Models:
240/208 volts, 60 Hz.,
50 Amp electrical circuit required.
CAUTION
CAUTION
WARNING
Safety Practices to Avoid
Personal Injury
When properly cared for, your
new
Thermador Professional
®
Range
has been designed to be a safe,
reliable appliance. However, use
extreme care when using this
restaurant caliber range as this
type of appliance provides intense
heat. When using kitchen
appliances, basic safety pre-
cautions must be followed,
including the following:
Read this Care and Use Manual
carefully before using your new
range to reduce the risk of fire,
electrical shock, or injury to
persons.
Insure proper installation and
servicing. Follow the installation
instructions provided with this
product. Have the range installed
and electrically grounded by a
qualified technician.
Have the installer show you
where the electric circuit
breaker and the gas supply shut
off valve are located so you know
how and where to turn off the gas
and electricity to the range.
In the event a burner goes out and
gas escapes, open a window or a
door. Do not attempt to use the
range until the gas has had time to
dissipate. Wait at least 5 minutes
before using the range.
Do not repair or replace any
part of the appliance unless
specifically recommended in this
manual. All other servicing should
be referred to a qualified
technician.
Children should not be left
alone or unattended in an area
where appliances are in use.
They should never be allowed to
sit or stand on any part of the
appliance. If children are allowed
to use the appliance, they must be
closely supervised.
When children become old enough
to operate the appliance, it is the
legal responsibility of the parents
or legal guardians to ensure that
they are instructed in safe
practices by qualified persons.
CAUTION: 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.
Never use any part of the range
or oven for storage. Flammable
materials can catch fire and
plastic items may melt or ignite.
Do not hang articles from any
part of the appliance or place
anything against the oven.
Some fabrics are quite flammable
and may catch on fire.
If the range is near a window, be
certain the curtains do not blow
over or near the range burners;
they could catch on fire.
Have an appropriate fire
extinguisher 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, potholders,
or other flammable materials
come in contact with or too
close to any element, burner or
burner grate until it has cooled.
Fabric may ignite and result in
personal injury.
Use only dry potholders: moist
or damp potholders on hot
surfaces may cause burns from
steam. Do not use a towel or other
bulky cloth in place of potholders.
Do not let potholders touch hot
elements, hot burners, or burner
grates.
For personal safety, wear
proper apparel. Loose fitting
garments or hanging sleeves
should never be worn while using
this appliance. Some synthetic
fabrics are highly flammable and
should not be worn while cooking.
Do not use aluminum foil to line
any part of the oven or range.
Use of a foil liner could result in a
shock or fire hazard, or the
obstruction of the flow of
combustion and ventilation air. Foil
is an excellent heat insulator and
heat will be trapped beneath it.
This will upset the cooking
performance and can damage the
finish of the oven or the range.
TO REDUCE THE RISK
OF TIPPING OF THE
APPLIANCE, IT MUST
BE SECURED BY A
PROPERLY
INSTALLED ANTI-TIP
DEVICE. VERIFY THAT THE
ANTI-TIP DEVICE IS EN-GAGED
PER INSTALLATION IN–
STRUCTIONS. (NOTE: ANTI-TIP
DEVICE IS REQUIRED ON ALL
30" AND 36" RANGES)
Section One: GENERAL SAFETY INSTRUCTIONS
WARNING
3
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.
Section One: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
When using the cooktop: DO NOT
TOUCH THE BURNER GRATES
OR THE IMMEDIATE SUR-
ROUNDING AREA. Areas
adjacent to the burners may
become hot enough to cause
burns.
Never leave the range
unattended when using high
flame settings. Boil overs cause
smoking and greasy spillovers that
may ignite. More importantly, if
the burner flames are smothered,
unburned gas will escape into the
room. See Inside Front Cover
regarding gas leaks.
Only certain types of glass,
heat-proof glass-ceramic,
ceramic, earthenware, or other
glazed utensils are suitable for
range use. This type of utensil
may break with sudden
temperature changes. Use only
on low or medium heat settings
according to the utensil
manufacturer’s directions.
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.
Avoid using high flame setting with
a pan larger than the grate or
with one that spans more than
one burner, such as a griddle, for
prolonged periods of time. This
can result in poor combustion that
generates harmful by-products.
Use caution to insure that drafts
like those from forced air vents or
fans do not blow flammable material
toward the flames or push the flames
so that they extend beyond the edges
of the pot.
Always use utensils that have
flat bottoms large enough to
cover the burner. The use of
undersized utensils could expose
a portion of the flame and may
result in ignition of clothing.
Do not use flammable cleaners to
clean the range.
To minimize the risk of burns,
ignition of flammable materials
and unintentional spillage,
position handles of utensils
inward so they do not extend over
adjacent work areas, cooking
areas, or the edge of the range's
cooktop.
Hold the handle of the pan to
prevent movement of the utensil
when stirring or turning food.
DO NOT use pots or pans on the
grill section.
Do not use the grill for cooking
excessively fatty meats or
products which promote flare-
ups.
The optional cutting board
accessory must be removed
before operating the griddle
beneath or burners adjacent to it.
GREASE IS FLAMMABLE. Let
hot grease cool before attempting
to handle it. Avoid letting grease
deposits collect. Clean after each
use.
For proper lighting and
performance of the burners, keep
the igniter ports clean. It is
necessary to clean these when
there is a boil over or when the
burner does not light even though
the electronic igniters activate. See
Page 36.
4
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 range with caution.
Avoid steam burns; do not use a
wet sponge or cloth to clean the
cooktop while it is hot. Some
cleaners produce noxious fumes
if applied to a hot surface. Follow
directions provided by the cleaner
manufacturer.
Be sure all cooktop controls are
turned off and the cooktop is cool
before using any type of aerosol
cleaner on or around the cooktop.
The chemical that produces the
spraying action could, in the
presence of heat, ignite or cause
metal parts to corrode.
When using the oven: DO NOT
TOUCH THE BROILER ELEMENT
,
THE INTERIOR SURFACES OF
THE OVEN OR THE EXTERIOR
AREA IMMEDIATELY SUR-
ROUNDING THE DOOR. Interior
oven surfaces become hot enough
to cause burns. The heat deflector,
which deflects heat away from the
cooktop and the trim on the top
and sides of the oven door, will
also be hot when the oven is in
use.
Place oven racks in desired
position while oven is cool. If a
rack must be moved while the
oven is hot, do not let the
potholders contact the broiler
element.
Use care when opening the oven
door; let hot air or steam escape
before removing or replacing
foods.
Before self-cleaning the oven,
remove the broiler pan, oven racks
and any other utensils, and excess
spillage.
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
Section One: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
Do not clean, rub, damage,
move or remove the door
gasket. It is essential for a good
seal during baking and while self-
cleaning the oven. If the gasket
becomes damaged or has
excessive food spillage, replace
the door gasket. This will assure a
tight seal.
Protect the self-cleaning
feature. Clean only those parts
indicated in this booklet. Do not
use commercial oven cleaners or
oven liner protective coatings of
any kind in or around the large
self-cleaning oven.
DO NOT obstruct the flow of
combustion or ventilation air.
For safety reasons and to avoid
equipment damage, never sit,
stand, or lean on the oven door.
Service should only be done by
authorized technicans. Techni-
cians must disconnect the power
supply before servicing this unit.
5
Listen to be sure the cooling
blower runs whenever the oven
controls are set to broil or self-
clean. If the fan does not operate,
do not use the oven. Call an
authorized service center for
service.
Clean the ventilator hood and filters
above the range frequently so
grease from cooking vapors does
not accumulate on them.
• In case of fire or when inten-
tionally “flaming” liquor or
other spirits on the range's
cooktop, follow hood man-
ufacturers instructions.
California Proposition 65
Warning: The California Safe
Drinking and Toxic Enforcement
Act requires the Governor of
California to publish a list of
substances known to the state to
cause cancer, birth defects or
other reproductive harm, and
BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU HAVE THESE ITEMS:
*
Backguard must be ordered and shipped separately. It is not included with the range shipment. ‡The
aluminum broil pan is for the Secondary Oven; the porcelain broil pan is for the Main Oven.
DESCRIPTION
Oven Racks Large Oven 3 3 3 3 3 3 3 3
Oven Racks 12-inch Oven 2 2 2 2
Two-Piece Broil Pan 1 1 1 1 2 2 2 2
Star Burner Caps 4 4 4 6 4 4 6 6
Burner Grates 2 2 2 3 2 2 3 3
Control Knobs 5 6 6 7 8 8 9 9
Coated Titanium-Surface Grill
111
Coated Titanium-Surface Griddle
1 1 (24") 1 1
Product Registration Card 1 1 1 1 1 1 1 1
Backguard 1 * * * * * * *
Installation Instructions 1 1 1 1 1 1 1 1
Use and Care Manual 1 1 1 1 1 1 1 1
30"
4-Burner
36" w/
12"
Griddle
36" w/
Grill
36"
6-Burner
48" w/
24"
Griddle
48" w/
Grill and
12" Griddle
48" w/
12"
Griddle
48" w/
Grill
requires businesses to warn
customers of potential exposure
to such substances.
The burning of gas cooking fuel
and the elimination of soil during
self-cleaning can generate small
amounts of Carbon Monoxide.
The fiberglass insulation in self-
clean ovens gives off very small
amounts of formaldehyde during
the first several cleaning cycles.
California lists formaldehyde as a
potential cause of cancer. Carbon
Monoxide is a potential cause of
reproductive toxicity.
Exposure to these substances can
be minimized by:
1. Providing good ventilation when
cooking with gas.
2. Providing good ventilation
during and immediately after self
cleaning the oven.
3. Operating the unit according to
the instructions in this manual.
Section Two: BEFORE YOU BEGIN
1. Check that you have the items listed on Page 5.
2. Record the Model and Serial number on
Page 40. See "Data Rating Plate." These may
be used for any future contacts with Customer
Service. Enter this information on the Product
Registration Card included with this product then
mail it to the indicated address.
3. Optional Accessories. Grill Cover, Grill Plate,
Chopping Board, Griddle Cover, Wok Support
Ring and other accessories are available from
your Thermador Dealer.
4. Position the racks correctly in the oven.
The correct rack position depends on the recipe
and the cooking mode. The rack positions are
numbered from the bottom of the oven, like
an elevator. Rack position 3 is the most
frequently used position. Place rack(s) in the
proper position before turning on the oven.
Insert the racks as follows:
a. Hold the rack with the back rail in the up
position towards the rear of the oven. Slip it
into the oven so the rack slides are between
the rack and the rack guides.
b. Tip the front of the rack up slightly as it slides
into the oven so that the safety stops clear the
rack slides. The safety stops on the back of
the rack will keep it from sliding out of the
oven when it is pulled forward.
5. Ensure that the burner caps are correctly
seated on the burner bases of the range's
cooktop. Turn on each burner to check for proper
flame color. See Page 12 for details.
Remove all packaging materials
and temporary labels from oven
and cooktop.
6
Before Using Your Range for the First Time
BEFORE BAKING OR BROILING, the oven and
broiler should be turned on to burn off the manufac-
turing oils. Turn the oven on to 450°F (230°C) for 20
to 30 minutes; then turn the broiler to "Broil" for same
length of time. You may wish to turn on the ventilator
above your range during this time.
Please read Page 38 in Section 6: Care and
Maintenance before cleaning the oven racks.
Large Oven Rack Positions
Aluminum foil should never be used to cover
the oven racks or to line the oven. Do not
remove the broiler element in the electric
oven.
1
2
3
4
5
CAUTION
Section Three: DESCRIPTION
Model and Parts Identification
Electric Oven Interior
15. Oven Interior Lights (2)
16. Broil Element
17. Oven Thermostat
18. Rack Guides
19. Oven Rack
(3 included, not shown)
20. Bake Element (hidden)
21. Convection Fan Cover
7
1
2
2
3
4
14
7
6
5
11
9
10
14
12
13
8
9
15
16
16
17
18
15
19
20
21
8
7
1. 22" Pot and Pan Shelf,
12" Low Back, or Island Trim - shown
(Backguard ordered separately)
2. Burner Grates & Burners
3. Gas Grill
4. Electric Griddle
5. Control Knobs, ExtraLow
®
Burners (2)
6. Control Knobs, Standard
Burners (2)
7. Control Knobs, Grill (1) and
Griddle (1)
8. Oven Controls, Temperature
Indicator
9. Light and Selector Switches,
Main and Secodary Ovens
10. Oven Door
11. Viewing Window
12. Secondary Oven
(2 racks included)
13. Kick Panel (Product Rating
Label Located Behind Kick Panel)
14. Range Feet (4)
WARNING:
To provide proper
ventilation, do NOT
remove range feet.
Key for 48" Models
8
1. 22" Pot and Pan Shelf,
12" Low Back or 4" Island Trim - shown
(Backguard ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow
®
Burners (2)
4. Control Knobs, Standard Burners (4)
5. Oven Controls, temperature
indicator
6. Oven Light and Selector Switches
7. Oven Door
8. Viewing Window
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
Key for 36" Models
Electric Oven Interior,
Please see Page 7.
Section Three: DESCRIPTION
WARNING:
To provide proper
ventilation, do NOT
remove range feet.
1
2
5
2
4
3
6
2
4
10
8
7
9
10
Model and Parts Identification
Section Three: DESCRIPTION
Model and Parts Identification
1. 9" Low Back
(Island Trim - shown - and Pot and Pan
Shelf ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow
®
Burners (2)
4. Control Knobs, Standard Burners (2)
5. Oven Controls, Temperature Indicator
6. Oven Light and Selector Switches
7. Oven Door
8. Viewing Window
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
Key for 30" Models
Electric Oven Interior,
Please see Page 7.
9
WARNING:
To provide proper ventila-
tion, do NOT remove
range feet.
1
2
2
3
4
5
6
7
8
9
10
10
Section Four: USING THE COOKTOP
USING THE COOKTOP
ExtraLow® Burner
Control Knob
CONTROL KNOBS
The two words above each control
knob identifies the burner
position. For example, LEFT
FRONT, RIGHT FRONT, etc.
Standard Burner
Control Knob
Bezel
Knob
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.
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 igniter
stops 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.
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.
ExtraLow
®
Range
10
Setting Indicator
Setting Indicator
Sealed Burners
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.
Sealed Star® Brass
Burner Base
11
ExtraLow Techniques
The type and quantity of food
affects which setting to use.
The pan selected affects the
setting. Its size, type, material,
and whether a lid is used, all
affect the consistency of the
cooking temperature.
Operation of the ExtraLow
Burners
XLO, the very lowest setting, is
achieved by cycling the flame
ON for approximately 8
seconds and OFF for 52
seconds of each minute.
When the knob is set just below
the LO setting, the flame will
cycle ON for approximately 52
seconds and OFF for 8
seconds of each minute.
To vary the amount of low heat
to suit the food and quantity, the
control can be set anywhere
within the LO and XLO range
marked on the knob.
The number and dash
designations, shown in the
drawing, are for reference only.
Numbers do not actually
appear on the knob. The
number indicates the position
of the flame setting as
represented on the cooking
chart, pages 17 and 18, with the
flame on longer at the #4
setting than on #1 setting.
ExtraLow Settings
Electronic
Single Point
Ignition
Star® Burner
Components
Each burner has its own electronic
igniter that sparks when the
burner is turned on. Each burner
should light in 4 seconds or less.
If a burner does not light, check
to see that the cap is positioned
correctly on the base.
If a burner fails to ignite, refer to
the section on Page 40, “Before
Calling for Service.”
Burner
Cap
BURNER CAP
Ports
Brass
Burner
Base
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 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.
Section Four: USING THE COOKTOP
1
2
3
4
IGNITER
CAUTION
Do not touch the burners
when the igniters are
sparking.
12
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
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.
FLAME DESCRIPTION
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.
FLAME HEIGHT
• 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.
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
lighted by holding a match at
the ports and turning the control
knob to the HI position. Wait
until the flame is burning all
around the burner cap 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 griddle or grill cannot be
used during a power failure.
If you smell gas, refer to safety
precautions listed inside the
front cover.
Flame Color
Secondary
Cone
Primary
Cone
Light Blue
Dark Blue
Warning
In the event of a power failure,
all knobs are to be turned to the
OFF Position. Only the
standard burners can be lit
manually.
Section Four: USING THE COOKTOP
13
Section Four: 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.
Select the base diameter to match the diameter
of the flame. The diameter of the flame should be
the same size as the pan base or slightly smaller.
Oversize or under size pans sacrifice cooking
performance. A 5
-1
/2" (140 mm) base size is
generally the smallest recommended.
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, 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.
Balance is important for stability and even cooking.
The handle must not be heavier than the pan and
tilt it unevenly. A pan must sit level on the grate
without rocking or wobbling.
A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged
or too lightweight will heat unevenly. Heat and cool
pans gradually to avoid sudden temperature
changes which tend to distort cookware. Do not
add cold water to a hot pan.
A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
Balanced Pan
Base Diameter
Flat Base Pan
Covered Pan
(51 mm)
14
Section Four: USING THE COOKTOP
Flat-bottom Wok Pan
Specialty Cookware
Cooking Recomendations
Suggestions for Using the Recommenda-
tions
Use the chart on Pages 15 and 16 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.
Round-Bottom Wok
in Support Ring
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
(51mm) beyond the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters),
with an 11 to 12 inch base (279 to 305 mm)
and a 9 to 11 inch depth (229 to 279 mm).
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters), with an
8 to 11 inch base (203 to 279 mm) and
a 6
-1
/2" to 12 inch depth (165 - 305 mm).
Canning Tips:
A flat base pan is preferred to one with a concave,
convex or rippled base.
When using two canners at the same time, use
staggered burners. Do not block air to the burners.
A flame needs the right amount of air for complete
combustion.
Use a cover on a canner when bringing the
contents to a boil.
Once the contents have reached a boil on HI, use
the lowest flame possible to maintain the boil or
pressure.
Canning produces a large amount of steam. Take
precautions to prevent burns.
15
Section Four: USING THE COOKTOP
Surface Burner Cooking Recommendations
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 MED LO to MED MED LO to MED Same as Standard
Candy cook following recipe
Pudding and Pie Filling MED LO LO MED LO
Mix cook according to
package directions
Pudding MED LO – Bring milk LO MED LO – 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 MED LO to MED LO 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 boiling point, finish cooking
add eggs
MEAT, FISH, POULTRY HI – until meat starts MED LO to MED 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 MED HI to HI MED HI 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 Same as Standard
maintain temperature
Pan Frying: Lamb Chops,
HI – preheat skillet MED HI to HI To hold, covered
Thin Steaks, Hamburgers,
brown meat T
o hold, uncovered
Link Sausage
Poaching: Chicken, HI – Cover, bring Use XLO To finish cooking
whole or pieces, Fish liquids to a boil
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow® Burners
16
Section Four: USING THE COOKTOP
Surface Burner Cooking Recommendations
* It is recommended that these foods be stirred occasionally.
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
Same as for Standard Burners
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 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
t
o hold, 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
10
to
30
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
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow® Burners
17
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 Profess-
ional
®
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).
AUTOMATIC
REIGNITION
The electronic igniter auto-
matically glows to light the
burner. DO NOT TOUCH any
burner while the igniter is
active.
A Ventilating Hood of adequate cubic-feet-per-minute air flow capacity vented to the outside of the house
is recommended for installation above the range. For most kitchens with a wall mounted hood, a
certified hood
is recommended. The hood must be installed according to installation instructions
furnished with the hood and local building code requirements. Refer to ventilation requirements in the
Installation Instructions for additional information.
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. When the flame has
wrapped around the burner, adjust
the knob to the desired heat setting.
Control Knob
Note: When used with pro-
pane gas, a slight pop or
flash may occur at the burner
ports a few seconds after the
burner has been turned off.
This usually occurs after the
burner has been on awhile.
This is normal.
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,
check to see if the BURNER ports
are clogged. If the ports are
clogged, use a wire, a straightened
paper clip or needle to clear the
ports. If the condition persists,
contact a service agency for
adjustment.
GRILL
Using the Grill
Section Four: USING THE COOKTOP
18
Using the Grill
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
designed 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.
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,
empty the 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.
Section Four: USING THE COOKTOP
CAUTION:
Do not leave the grill unattended while in
use.
If childred are allowed to use the grill, they
must be closely supervised.
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Thermador PRD364ELG Manual and User Guide EN

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Manual and User Guide EN

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