Thermador PRD48JDSGU/07 dual-fuel range User Manual

Welcome

To Your Thermador

Pro Grand

Steam Range

The Ultimate Culinary Center



Table of Contents

Questions?

1-800-735-4328

www.thermador.com

We look forward to hearing from you!

This THERMADOR

appliance is made

by BSH Home Appliances Corporation

1901 Main Street, Suite 600

Irvine, CA 92614

Welcome to Your THERMADOR

Pro Grand

Steam Range. . . . . . . . . . . . . . . . . . . . . . . . . . .1

Safety

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . 3

Getting Started with Your Range

Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Model and Parts Identification . . . . . . . . . . . . . . . . . . . . 13

Before You Begin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Using The Cooktop

Using the STAR

Burners . . . . . . . . . . . . . . . . . . . . . . . 21

Cookware Recommendations . . . . . . . . . . . . . . . . . . . . 25

Specialty Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Surface STAR Burner Cooking Guide . . . . . . . . . . . . . . 27

Using the Electric Griddle. . . . . . . . . . . . . . . . . . . . . . . . 29

Griddle Cooking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Using The Convection Oven

Extended Cooking Functions . . . . . . . . . . . . . . . . . . . . . 33

Kitchen and Cook Timers . . . . . . . . . . . . . . . . . . . . . . . . 33

Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Fine Tuning the Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Sabbath Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Setting Bake & Conv. Bake, Roast & Conv. Roast. . . . . 36

Dehydrating Foods with Convection Bake . . . . . . . . . . . .39

Convection Baking Recommendations . . . . . . . . . . . . . .40

Keep Warm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Other Uses of Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Broil/Convection Broil. . . . . . . . . . . . . . . . . . . . . . . . . . . .42

Broiling and Roasting Recommendations . . . . . . . . . . . .43

Using The Steam Oven

Extended Cooking Functions . . . . . . . . . . . . . . . . . . . . . .47

Operating Your Steam Oven . . . . . . . . . . . . . . . . . . . . . .53

EasyCook Automatic Programming . . . . . . . . . . . . . . . . .56

EasyCook Program Charts . . . . . . . . . . . . . . . . . . . . . . .58

Getting the Most Out of Your Steam Oven . . . . . . . . . . .60

Using The Warming Drawer

Warming Drawer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75

Care And Maintenance

Self-Cleaning the Main Oven . . . . . . . . . . . . . . . . . . . . . .79

Cleaning the Cooktop and the Range Exterior. . . . . . . . .80

Cleaning Recommendations . . . . . . . . . . . . . . . . . . . . . .81

Do-It-Yourself Maintenance . . . . . . . . . . . . . . . . . . . . . . .86

Steam Oven Cleaning and Maintenance . . . . . . . . . . . . .88

Before Calling For Service . . . . . . . . . . . . . . . . . . . . . . . .90

Statement of Limited Product Warranty . . . 91

Support, Parts & Accessories . . . . back cover

English 1

Congratulations on your recent THERMADOR

purchase! Whether

you are a dedicated chef or simply a connoisseur of the art of

cooking, owning a THERMADOR kitchen is the ultimate expression

of personal style, good taste, and an appreciation for the complete

culinary experience. Our award-winning products have been

empowering culinary enthusiasts for more than eleven decades.

Before you begin using your new THERMADOR

product, please take

a moment to review the Use and Care Guide. You will find the answers

to all of your questions as well as some very important safety

information. Pay special attention to the Important Safety

Instructions located at the beginning of the manual. Your

THERMADOR product is ready and waiting to be used for your next

gourmet creation!

Our products are handcrafted with the highest quality authentic

materials to ensure years of reliable service. In the unlikely event

that you have a service question, please have your model and serial

numbers of your product available. You can find this information by

opening the oven door and pulling the tab on the label mounting plate

located on the right side of the range.

We realize that you have made a considerable investment in your

kitchen. Please feel free to share your THERMADOR kitchen

photos and remodeling stories with us. Follow us on Twitter or

post your kitchen photos to Facebook. We would love to hear from

you!

Welcome

To Your THERMADOR

Pro Grand

Steam

Range

the Ultimate Culinary Center

English 2

English 3

Safety

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

Please Read and Follow Gas and Electrical Requirements and

Grounding Instructions

Gas Type Verification

Verify the type of gas supplied to the location. Ensure that

the appliance is connected to the type of gas for which it is

certified. All models are certified for use with natural gas.

Field conversion of the appliance for use with propane gas

supply will require a conversion kit (included). Make certain

your range and gas type are the same. Refer to the product

rating label which can be located as indicated in Figure 45

on page 90.

IMPORTANT:

When installing against a combustible surface, a High Shelf

or Low Back guard is required. A THERMADOR

High

Shelf or Low Back guard must be purchased separately.

Before using the range, insure that it is equipped with a

proper back guard. Refer to the Installation Manual

accompanying this appliance for more information.

Electrical Rating:

240/208 volts, 60 Hz., 50 Amp electrical circuit required.

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 the range

aluminum cast base and prevents tip-over.

Range should not move more than 1 inch

(2.5cm).

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” water column (34.9

mb) from the propane gas tank to the pressure regulator.

WARNING:

To avoid possible burn or fire hazard, a back guard

designed specifically for this range must be installed

whenever the range is used.

English 4

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

The use of gas cooking appliances results in the production

of heat and moisture.

It is recommended that a dedicated circuit servicing this

appliance be provided.

See the Installation Manual for electrical requirements and

grounding instructions.

It is the personal responsibility and obligation of you, the

user, to have this appliance connected to the electrical

power supply by a qualified electrician, in accordance with

the National Electrical Code and/or applicable local codes

and ordinances.

TESTED IN ACCORDANCE WITH:

 ANSI Z21.1 for Household Gas Appliances

 UL858 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 and/or standards

apply to specific installations.

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 precautions must be followed, including the following:

Read this Use and Care Manual carefully before using your

new range, to reduce the risk of fire, electrical shock, or

injury to persons.

CAUTION:

The high shelf can get very hot! DO NOT place the

following items on top of the high shelf:

 plastics or containers that can melt

 flammable items

 a total load over 30 lbs. (13.6 kg)

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:

This appliance should not be installed with a ventilation

system that directs air in a downward direction toward

the range. This type of ventilation system may cause

ignition and combustion problems with the appliance

resulting in personal injury, property damage, or

unintended operation. Ventilating systems that direct the

air upwards do not have any restriction.

WARNING:

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 two left XLO

STAR

burners and two right XLO STAR burners manually.

These STAR burners are equipped with the ExtraLow

feature and cannot be lit manually.

English 5

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

Insure proper installation and servicing. Follow the Installation

Manual provided with this product. Have the range installed

and electrically grounded by a qualified technician.

Have the installer show you where the 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.

DO NOT repair or replace any part of the appliance unless

specifically recommended in this manual. All other

servicing should be referred to a qualified technician.

Child Safety

When children become old enough to use the appliance, it

is the legal responsibility of the parents or legal guardians

to ensure that they are instructed in safe operation of the

appliance by qualified persons.

DO NOT allow anyone to climb, stand, lean, sit, or hang on

any part of an appliance, especially a door, or the warming

drawer. 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.

If the range is near a window, be certain the curtains do not

blow over or near the range STAR

burners; they could

catch on fire.

ALWAYS have a working smoke detector near the kitchen.

In the event that personal clothing or hair catches fire, drop

and roll immediately to extinguish flames.

Have an appropriate fire extinguisher available, nearby,

highly visible and easily accessible near the cooking

appliance.

Smother flames from food fires, other than grease fires,

with baking soda. NEVER use water on cooking fires.

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.

CAUTION:

Items of interest to children should not be stored in an

appliance, in cabinets above an appliance, or on the

backsplash. Children climbing on an appliance to reach

items could be seriously injured.

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 STAR

burner.

English 6

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

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 infrared

burner, top burner, or burner grate until it has cooled.

Fabric may ignite and result in personal injury.

Use only dry potholders; moist or damp potholders on hot

surfaces may cause burns from steam. DO NOT use a towel

or other bulky cloth in place of potholders. DO NOT let

potholders touch hot elements, hot burners, or burner grates.

For personal safety, wear proper apparel. Loose fitting

garments or hanging sleeves should NEVER be worn while

using this appliance. Some synthetic fabrics are highly

flammable and should not be worn while cooking.

DO NOT use aluminum foil to line any part of the ovens 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 ovens or the

range.

When using the cooktop: DO NOT TOUCH THE BURNER

GRATES OR THE IMMEDIATE SURROUNDING AREA.

Areas adjacent to the STAR

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 STAR

burner or the electric element. Be careful to prevent

burns. If the flames do not go out immediately,

evacuate and call the fire department.

 NEVER pick up a flaming pan — You may be

burned.

 DO NOT USE WATER, including wet dish cloths or

towels — a violent steam explosion will result.

 Use an extinguisher only if:

 You know you have a class ABC extinguisher

and you already know how to operate it.

 The fire is small and contained in the area where

it started.

 The fire department is being called.

 You can fight the fire with your back to an exit.

WARNING:

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 ovens.

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:

NEVER cover any slots, holes, or passages in the ovens

bottom or cover an entire rack with materials such as

aluminum foil. Doing so blocks air flow through the ovens.

Aluminum foil linings may also trap heat, causing a fire

hazard.

WARNING:

The appliance is for cooking. Based on safety

considerations, NEVER use the ovens or cooktop to

warm or heat a room. Also, such use can damage the

cooktop or oven parts.

English 7

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

NEVER leave the range unattended when using high flame

settings. Boil overs cause smoking and greasy spillovers

that may ignite. Also, if the STAR burner flames and igniter

are smothered with spillage, unburned gas will escape into

the room. See page 3 regarding gas leaks.

Only certain types of glass, heatproof glass-ceramic,

ceramic, earthenware, or other glazed cookware are

suitable for cooking on the range STAR 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.

DO NOT heat or warm unopened food containers. Build-up of

pressure may cause the container to burst and cause injury.

During cooking, set the STAR burner control so that the

flame heats only the bottom of the pan and does not extend

beyond the bottom of the pan.

Bakeware, such as large casserole pans, cookie sheets,

etc., should NEVER be used on the cooktop.

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 pots and pans that have flat bottoms large

enough to cover the STAR

burner. The use of undersized

pots and pans 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

pots and pans 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 when

stirring or turning food.

DO NOT use pots or pans on the griddle/grill plate

accessory.

Remove the optional cutting board accessory, which is

stored on top of the griddle plate, before operating the

griddle or any adjacent STAR burners.

GREASE IS FLAMMABLE. Let hot grease cool before

attempting to handle it. Avoid letting grease deposits

collect. Clean after each use.

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.

For proper lighting and performance of the STAR

burners,

keep the igniter ports clean. It is necessary to clean the

ports when there is a boil over or when the STAR burner

does not light even though the electronic igniters activate.

See “Cleaning Recommendations” on page 81.

Place oven racks in desired position while ovens are cool.

If a rack must be moved while the ovens are hot, DO NOT

let the potholders contact the broiler element.

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.

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.

When using the ovens DO NOT touch the broiler element,

the interior surfaces of the ovens 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 doors, will also be hot when

the ovens are in use.

WARNING:

Avoid using high flame setting with a pan larger than the

grate or with one that spans more than one STAR

burner, such as a griddle, for prolonged periods of time.

This can result in poor combustion that generates

harmful by-products.

WARNING:

After a spill or boil over, turn off the STAR burner and

clean around the STAR burner and burner ports. After

cleaning, check for proper operation.

English 8

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

Use CAUTION when opening the oven door during or

immediately after operation. Stand to the side of the oven

when opening an oven door to allow hot air or steam to

escape. Keep face well away from the open door to avoid

injury.

Before self-cleaning the ovens, remove the broiler pan,

oven racks, temperature probe and any other utensils, and

excess spillage.

For safety reasons and to avoid damage to the range,

NEVER sit, stand, or lean on the oven doors.

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.

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

ovens heat to 300°F (150°C) — see “Automatic operation

of the cooling blowers:” on page 36. If the fans do not

operate, DO NOT use the ovens. 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.

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 ovens. Alcohol

evaporates at high temperatures. There is a risk of burning

as the alcohol vapors may catch fire in the ovens. Use only

small quantities of alcohol in foods, and open the oven

doors carefully.

Steam Oven Safety Practices

The steam oven bottom and the evaporator dish must

always remain clear. Always place ovenware on the rack or

in the perforated cooking pan.

Ovenware must be heat and steam resistant. Silicone

baking pans are not suitable for STEAM/CONVEC mode.

When using STEAM mode with a perforated cooking pan,

always slide the baking pan underneath it. The pan will

catch any drippings.

DO NOT store moist foods for an extended period of time in

the closed steam oven. The food could cause corrosion of

the oven interior.

WARNING:

To avoid possible burn or fire hazard, a back guard

designed specifically for this range must be installed

whenever the range is used.

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 heat-

sensitive items on or near the oven vent.

These items could melt or ignite.

Flush Island

Trim Vent

Low Back

Vent

CAUTION:

Hot steam can escape when opening the oven door. Hot

water may drip from the door. Keep children away.

CAUTION:

Hot steam can escape during use. DO NOT touch the

ventilation openings.

CAUTION:

Use pot holders to remove inserted cooking accessories

from the hot oven. Hot liquid may spill over when

removing the cooking accessories.

English 9

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

DO NOT overfill very juicy fruit tortes with fruit when using

the baking pan. The fruit juice that drips off the baking pan

leaves behind stains that cannot be removed.

When using aluminum foil in the steam oven, DO NOT

allow it to touch the glass on the door. This could cause

permanent staining of the door glass.

DO NOT place anything on the open appliance door. This

could damage the appliance.

The use of accessory attachments not recommended by

THERMADOR

may cause injuries.

Ovenware Safety

DO NOT place food directly on oven bottom. Follow the

manufacturer’s directions.

Cleaning Safety

DO NOT clean the steam oven while it is still hot. Some

cleaners produce noxious fumes when applied to a hot

surface. Wet cloths or sponges can cause burns from

steam.

Risk of severe burns! DO NOT clean the steam oven

immediately after turning it off. The water in the evaporator

dish is still hot. Wait until the appliance has cooled down.

The door will no longer close properly if the door gasket is

heavily soiled. The face of adjacent furnishings could

become damaged. Always keep the door gasket clean and

contact a THERMADOR Service Technician to replace if

necessary.

The oven cavity is made of high quality stainless steel.

Improper care may result in corrosion of the oven cavity.

Follow the care and cleaning instructions provided in this

manual. Remove food residue and spills from the cavity

immediately after the steam oven has cooled down.

English 10

Getting Started with

Your Range

Getting Started with

Your Range

English 13

Introduction

THERMADOR PROFESSIONAL

ranges are freestanding units available in a number of configurations. This PRO GRAND

dual-fuel range features a cooktop with six gas STAR

burners and an electric griddle, a professional size, self-cleaning,

electric convection oven with broil capability, a steam oven, and a warming drawer. The drawings that follow introduce you to

the components of your new range.

Model and Parts Identification

Figure 1: Control Panel

Key

1. Control Knobs, ExtraLow

STAR

Burners (3)

2. Control Knobs, Standard STAR

Burners (2)

3. Control Knob, ExtraHigh

& ExtraLow

(1)

4. Electric Griddle Knob (1)

5. Steam Oven Control Knobs

6. Main Oven Control Knobs

7. Oven Light Switches

8. Temperature Gauge

9. Oven Display Screens (2)

10. Oven Display Control Buttons (2)

11. Control Panel Light

12. Control Panel Light Switch

13. Flush Island Trim (included), High Shelf or

Low Back (ordered separately)

14. Burner Grates & STAR Burners (6)

15. Electric Griddle

16. Main Oven (3 racks included)

17. Steam Oven (1 rack included)

18. Range Feet (4)

19. Leg Cover Assembly (2)

20. Warming Drawer

Figure 2: Range Identification

Kitchen Timer

Cook Timer

Kitchen Timer

Cook Timer

300

250

200

100

BROIL

CLEAN

electronic control

400

450

500

350

ENTER CANCEL

OVEN LIGHT

–+

ENTER CANCEL

OVEN LIGHT PANEL LIGHT

–+

11 11 22 22

55 6688

1010

9999

3311441010

77 77 1212

1111

ENTER

CANCEL

OVEN LIGHT

–

ENTER

CANCEL

OVEN LIGHT PANEL LIGHT

– +

Kitchen Timer

Cook Timer

OFF

Kitchen Timer

Cook Timer

300

250

200

100

BROIL

CLEAN

electroni

c control

400

450

500

350

ENTER

CANCEL

OVEN LIGHT

–

ENTER

CANCEL

OVEN LIGHT PANEL LIGHT

– +

Kitchen Timer

Cook Timer

OFF

Kitchen Timer

Cook Timer

300

250

200

100

BROIL

CLEAN

electroni

c control

400

450

500

350

1818

1919

1616

1717

1313

1515

1414

2020

CAUTION:

To provide proper ventilation of the

range, DO NOT remove range feet.

English 14

Model and Parts Identification

Large Main Oven Interior

1. Oven Interior Lights (2)

2. Broil Element

3. Oven Temperature Sensor

4. Temperature Probe Outlet

5. Rack Guides

6. THERMADOR

Full Access

Gliding Oven Rack (3 included, 1

shown)

7. Bake Element (hidden)

8. Convection Fan Cover

Figure 3: Main Oven Interior

Steam Oven Interior

1. Rack Guides

2. Water Tank

3. Evaporator Dish

4. Rack (1 included, not shown)

5. Convection Cover

6. Oven Light

7. Temperature Sensor

8. Steam Vent

Figure 4: Steam Oven Interior

English 15

Before You Begin

Before using your range for the first

time check that you have these items:

Remove all packaging materials and temporary

labels from oven and cooktop. Please, recycle

the packaging material as all THERMADOR

packaging is recyclable.

1. Check that you have the items listed above.

2. Record the Model and Serial number on page 90.

See “Data Rating Labels” found on the Rating Label

Plate. Rating plate is located on the right side of the

range between the oven cavity and side panel (see

Figure 45 on page 90). 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 Plate (PA12GRILHC), 12”

Cutting Board (PA12CHPBLK), Griddle/Grill Cover

(PA12CVRJ), Wok Support Ring (PWOKRINGHC), Toe

Kick (PA48JTKG) 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.

DESCRIPTION Qty.

THERMADOR

Full Access

Gliding Oven

Racks, Main Oven

Two-Piece Broil Pan 1

Temperature Probe 1

Wire Rack, Steam Oven 1

Perforated Cooking Pan, Full-Size, Steam Oven 1

Perforated Cooking Pan, Half-Size, Steam Oven 1

Cooking Pan, Half-Size, Steam Oven 1

Baking Pan, Full-Size, Steam Oven 1

STAR

Burner Caps

Burner Grates 3

Control Knobs 9

Titanium Coated Aluminum Griddle 1

Leg Cover Assemblies* 2

Product Registration Card 1

Handy Hints Guide 1

Flush Island Trim** 1

LP Conversion Kit 1

Water Tank 1

Installation Manual 1

Use and Care Manual 1

Sponge 1

* If additional leg covers are required, they may

be ordered from the service center by calling

800-735-4328 at no charge for up to one year

after purchase date of the appliance. When

ordering, refer to Leg Cover Kit part no. 751305.

** The range is supplied with a Flush Island trim;

however, see warning concerning spacing

behind the range when using the range with the

Flush Island Trim.

Table 1: Range Accessories and Parts

IMPORTANT:

All oven knobs and selectors must be set to OFF

before powering up the range.

To prevent unintended operation at power up, please set

all oven knobs to OFF. To ensure customer safety in the

event of power failure, the unit will display an error

message upon reinstatement of power unless all oven

knobs are set to OFF. Set all oven knobs to OFF and

reset the breaker to clear the message.

Figure 5: Main Oven Rack Positions

English 16

THERMADOR Full Access

gliding oven racks are

standard on all models. Each gliding oven rack can be

pulled out and pushed back into the oven with minimal

effort — even while supporting a large turkey or roast.

5. Ensure that the STAR

burner caps are correctly

seated on the burner bases of the range's cooktop.

Turn on each STAR burner to check for proper flame

color. See “Flame Description” on page 24 for details.

IMPORTANT:

ALWAYS remove the gliding 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.

Placing Racks in the Oven:

Figure 6: Full Access Oven Rack

WARNING:

To help prevent burns, NEVER remove or reposition the

oven racks while the oven is ON or while the oven is

cooling.

Always remove

before Self Clean

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 7: Inserting the Oven Rack

1. Hold the rack on a

slight angle. Place the

safety hooks under the

front of the rack guides.

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.

5. Lift the rack up.

6. Push the rack in

completely.

7. Engage the rack’s front

hooks on the rack

guides.

English 17

NOTE:

It is normal for the cooling process to push heated air out

into the room when the oven is on.

The THERMADOR PROFESSIONAL

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. Before baking or broiling, the convection

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). Set oven at 500ºF

(260ºC) and let the oven go through a 2-hour cycle at

high heat then shut off the oven. Please read “Care

and Maintenance” on page 79 before cleaning the

oven racks.

— Turn on kitchen ventilation (or if vent hood is a

recirculation type, open a window). Run the Self-Clean

cycle.

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.

Before using the steam oven for the first time, clean it using

the STEAM mode for 20 minutes following the instructions

on page 51.

CAUTION:

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. Improper use of aluminum

foil may damage the oven.

English 18

Using the Cooktop

English 21

Using the STAR

Burners

Sealed STAR

Burners

The cooktop features four or six gas surface STAR

burners; the right-front STAR burner is rated at 22,000

BTU/HR (18,000 BTU/HR using Propane) and all other

STAR burners are rated at 18,000 BTU/HR (15,000 BTU/

HR using Propane).

Each burner has a unique QuickClean

base feature which

allows the burner and area around the burner to be easier

to clean.

On all models, the two left and two right burners have the

exclusive ExtraLow

feature, any remaining burners are

Standard. Each STAR

burner has its own control knob.

Control Knobs

Typically, a pair of control knobs is located on the control

panel, directly in front of the pair of gas STAR burners they

control — with one gas STAR

burner positioned in front of

the other on the rangetop.

The symbol near each burner control knob identifies the

burner position on the range cooktop.

Operation of the STAR Burners

 Press in on the knob and turn it counter-clockwise to

the HI setting.

 The igniter for the selected burner sparks to ignite the

burner.

 After flame ignition, the igniter stops sparking.

 Rotate the knob to any flame setting between HI and

SIM.

 A blue light is positioned directly above each burner

control knob. The light turns on when the control knob

is rotated to an active mode. It is off when the control

knob is in the OFF position.

Figure 8: STAR Brass Burner Base

Figure 9: Burner Power Features

Star

ExtraLowExtraLowExtraLow StandardStandardStandard

GriddleGriddleGriddle

Standard

StandardStandard

ExtraLow

ExtraLowExtraLow

ExtraLow

ExtraLowExtraLow

ExtraLow

ExtraHigh

ExtraLow

ExtraHigh

ExtraLow

ExtraHigh

Figure 10: Standard STAR Burner Control Knob

Figure 11: Cooktop Symbols

OFF

BezelBezelBezel

KnobKnobKnob

Left Rear

Left Front

Center Rear

Center Front

Griddle

Right Rear

Right Front

English 22

BTU Output for Standard STAR

Burners

 HI is equivalent to 18,000 BTU / HR (15,000 BTU / HR

using Propane).

 SIM is equivalent to 2,100 BTU / HR.

BTU Output for ExtraLow

STAR

Burners

 HI is equivalent to 18,000 BTU / HR (15,000 BTU / HR

using Propane).

 SIM is equivalent to 3,000 BTU / HR.

XLO

is equivalent to 375 BTU / HR when the control

knob is adjusted to the lowest setting in the ExtraLow

range.

BTU Output for POWERBOOST

XHI

for the POWERBOOST is equivalent to 22,000

BTU / HR (18,000 BTU / HR using Propane).

 SIM is equivalent to 3,000 BTU / HR.

 XLO is equivalent to 375 BTU / HR when the control

knob is adjusted to the lowest setting in the ExtraLow

range.

ExtraLow

STAR

Burners

The controls for the two left and two right burners, front and

rear, have flame settings even lower than the standard SIM

settings (see Figure 11 on Page 21).

Figure 12 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.

Operation of the ExtraLow

Burner

 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 rotated just beyond the SIM setting,

the flame will cycle ON for approximately 54 seconds

and OFF for 6 seconds of each minute.

 To vary the amount of low heat, the control can be set

anywhere within the SIM and XLO range marked on

the knob.

ExtraLow

Techniques

 The type and quantity of food affects which setting to

use.

 The pan selected affects the setting. Its size, type,

material, and whether a lid is used, all affect the

consistency of the cooking temperature.

 To maintain a low or simmer heat, bring food to a

rolling boil. Stir well, then cover the pan and lower the

heat to a setting just below SIM.

 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.

POWERBOOST

The POWERBOOST, or XHI, is located at the right-front

position of the rangetop. The XHI is 4,000 BTU greater on

its highest setting than any other STAR

Burner. It offers the

convenience to quickly boil water, sear steaks, stir-fry

vegetables, etc. Use of the SIM and XLO remains the same

as the other XLO knobs.

Figure 12: ExtraLow STAR Burner Control Knob

OFF

ExtraLow

Range

ExtraLow

Range

ExtraLow

Range

English 23

Checking Burner Cap Placement

 Check each burner to make sure there is no gap

between the burner cap and burner base. See Figure

13 and Figure 14 for 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.

Burner Cap Placement

The burner caps must be properly placed on the STAR

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.

Electronic Single Point Ignition

WARNING:

To prevent flare-ups and avoid the creation of harmful

by-products, do not use the rangetop without all burner

caps and all burner grates properly positioned.

Figure 13: Correct Burner Cap Placement

Figure 14: Incorrect Burner Cap Placement

Star

WARNING:

To prevent burns, do not touch burner caps or grates

while hot. Turn the cooktop off and allow the burners to

cool.

Figure 15: Ignitor

Figure 16: STAR® Burner Components

IgniterIgniterIgniter

Igniter

Burner Cap

Burner Base

English 24

Each STAR

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 burner cap is positioned correctly on the

base (see Figure 13 and Figure 14).

If a burner fails to ignite, refer to “Before Calling For

Service” on page 90.

Automatic Re-Ignition

If any one or more burners blow out, the electronic igniter

automatically activates to re-light the flame. DO NOT touch

the STAR 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 normal.

 On cooktops using propane (LP) gas, a slight “pop”

sound may be heard from the STAR 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 STAR

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 level.

 DO NOT attempt to light the two left and two right

XLO

burners manually during a power failure. These

burners are equipped with the ExtraLow

feature and

cannot be lit manually.

 If an ExtraLow burner is on when a power failure

occurs, it cannot be turned back on until the knob is

first turned to the OFF position.

 The griddle or grill accessory cannot be used during a

power failure.

 If you smell gas, refer to safety precautions listed on

page 3.

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.

Flame Description

 The burner flame color should be blue with no yellow

on the tips. It is common to see orange in the flame

color; this indicates the burning of airborne impurities

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.

CAUTION:

DO NOT touch the STAR burners when the igniters are

sparking. Ensure that the knobs are set to OFF and the

burners and caps have cooled before touching.

WARNING:

In the event of a power failure, turn all knobs to the OFF

Position. Only the Standard burners can be lit manually.

Figure 17: Flame Colors

Dark Blue

Secondary Cone

Light BlueLight BlueLight Blue

Primary Cone

English 25

Cookware Recommendations

 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.

 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.

 A properly fitting lid will shorten cooking time and make

it possible to use lower heat settings.

WARNING:

To avoid risk of serious injury, damage to appliance or

cookware, please observe the following:

Figure 18: Base Diameter

Figure 19: Balanced Pan

Figure 20: Flat Base Pan

Figure 21: Covered Pan

English 26

Specialty Cookware

Woks — Either flat based or round bottom woks with the

accessory ring can be used on all models. Round bottom

woks must be used with a support ring. The Wok pan and

the porcelain-coated cast iron wok support ring must be

purchased separately (PWOKRINGHC).

Canners and Stock Pots — Select one with a base

diameter that extends no more than 2” (51mm) beyond the

grate.

Standard Size Water Bath Canner — 21 to 22 quarts

(19.95 to 20.9 liters), with an 11” to 12” base (279–305 mm)

and a 9” to 11” depth (229–279 mm).

Standard Size Pressure Canner — 8 to 22 quarts (7.6 to

20.9 liters), with an 8” to 11” base (203–279 mm) and a 6½”

to 12” depth (165–305mm).

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.

Suggestions For Using the

Recommendations

Use the chart on page 27 through page 28 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

STAR

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: Flat-bottom Wok Pan

Figure 23: Round-Bottom Wok in Support Ring

English 27

Surface STAR

Burner Cooking Guide

Food Start Setting

Finish Setting

Standard STAR

Burners

Finish Setting ExtraLow

(XLO

) STAR

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

STAR Burners

BUTTER

Melting

SIM – to start melting Allow 5 – 10 minutes to

melt

CEREALS

Cornmeal, Grits,

Oatmeal

HI – cover, bring water to a

boil, add cereal

SIM to MED – finish cooking

according to package

directions

Same as for Standard

STAR Burners

XLO – to hold, cover*

CHOCOLATE

Melting

XLO – may be stirred to

hasten melting

XLO – allow 10 – 15

minutes to melt

XLO – to hold*

DESSERTS

Candy

SIM to MED – cook

following recipe

SIM to MED Same as for Standard

STAR Burners

Pudding and Pie Filling

Mix

SIM to MED SIM

– cook

according to package

directions

SIM Same as for Standard

STAR Burners

Pudding SIM to MED SIM – bring

milk to a boil

SIM Same as for Standard

STAR Burners

EGGS

Cooked in Shell

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

STAR 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

STAR Burners

MEAT, FISH, POULTRY

Bacon, Sausage

Patties

MED HI – until meat starts

to sizzle

SIM to MED – finish cooking Same as for Standard

STAR Burners

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

STAR Burners

Frying: Chicken MED HI – heat oil, then

brown on MED

SIM – cover, finish cooking Same as for Standard

STAR Burners

Deep Frying: Shrimp MED HI – heat oil MED to MED HI – to

maintain temperature

Same as for Standard

STAR Burners

* These foods should be stirred occasionally.

English 28

Pan Frying: Lamb

Chops, Thin Steaks,

Hamburgers, Link

Sausage

MED HI – preheat skillet MED – brown meat Same as for Standard

STAR Burners

XLO – to hold

Poaching: Chicken,

whole or pieces, Fish

MED HI – Cover, bring

liquids to a boil

To finish cooking

Simmering: Stewed

Chicken, Corned Beef,

Tongue, etc.

HI – cover, bring liquid to a

boil

XLO – to simmer slowly

XLO – to hold, cover

PASTAS

Macaroni, Noodles,

Spaghetti

HI – bring water to a boil,

add pasta

MED HI to HI – to maintain a

rolling boil

Same as for Standard

STAR Burners

POPCORN

(use a heavy, flat

bottom pan)

HI – cover, heat until

kernels start to pop

MED HI – finish popping Same as for Standard

STAR Burners

PRESSURE COOKER

Meat

MED HI to HI – build up

pressure

SIM to MED – maintain

pressure

Same as for Standard

STAR Burners

Vegetables HI – build up pressure SIM to MED – maintain

pressure

Same as for Standard

STAR 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

STAR 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 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

STAR 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

STAR Burners

Deep Frying HI – heat oil MED to MED HI – maintain

frying temperature

Same as for Standard

STAR Burners

In Pouch HI – bring water and pouch

to a boil

SIM to MED – cook

according to package

directions

Same as for Standard

STAR Burners

Saute HI – heat oil or melt butter,

add vegetables

SIM to MED – cook to

desired doneness

Same as for Standard

STAR Burners

Stir Fry HI – heat oil, add

vegetables

HI to MED HI – finish

cooking

Same as for Standard

STAR Burners

Food Start Setting

Finish Setting

Standard STAR

Burners

Finish Setting ExtraLow

(XLO

) STAR

Burners

* These foods should be stirred occasionally.

English 29

Using the Electric Griddle

Description

The built-in griddle is made of restaurant-quality aluminum

that has a non-stick titanium coating. This produces a

surface with even heat that is easy to clean.

A maple chopping block (PA12CHPBLK), stainless steel

cover (PA12CVRJ), and coated-aluminum grill plate

(PAGRILHC) 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 grill plate

accessory for more details.

The maple chopping block and stainless steel cover must

be removed before turning the griddle on.

 The electric griddle element is rated 120 volts AC,

1,630 watts.

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.

 Press and turn the knob clockwise to the temperature

setting.

Preparing the Griddle

If the range is equipped with an electric griddle, check the

griddle frame adjustment by pouring two tablespoons of

water on the back of the griddle plate. The water should

slowly roll into the grease tray. If not, adjust the two screws

under the back of the frame. Start with one half turn

counterclockwise (CCW) of the screws. Further adjustment

should be made by one-quarter turn until water slowly flows

into the grease tray (Figure 25).

The griddle plate should be washed with warm soapy water

then rinsed with clear water prior to use.The griddle may be

used without any butter, margarine or oil. However, a very

small amount may be used to flavor foods.

Any utensil may be used on the griddle surface. Care

should be taken that the surface is not gouged when

utensils are used. DO NOT cut directly on the griddle plate.

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.

Figure 24: Griddle Control Knob

GHT

OFF

GHT

OFF

Figure 25: Griddle Plate Leveling Screws

Move griddle

plate to the

side and turn

leveling screws

English 30

NOTICE:

Griddle/Grill performance may vary if there is an excessive

amount of airflow in the vicinity of the appliance. The

excessive airflow could be from an air-conditioning register

or ceiling fan blowing at the cooktop. This could create

longer than normal heat-up time, or it could cause the

Griddle/Grill temperature to be higher or lower than the

knob setting.

NOTE:

Having a properly installed ventilation hood is not

considered a source of excessive airflow.

Griddle Cooking Recommendations

Griddle Grease Tray

 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.

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.

FOOD SETTING

Eggs

325°F – 350°F

(160°C – 180°C)

Bacon, Breakfast Sausage

450°F – 475°F

(230°C – 245°C)

Toasted Sandwiches

375°F – 400°F

(190°C – 200°C)

Boneless Chicken Breasts

425°F – 450°F

(220°C – 230°C)

Boneless Pork Chops,

1" (25.4 mm) thick

425°F – 450°F

(220°C – 230°C)

Steaks, 1" (25.4 mm) thick

450°F – 475°F

(230°C – 245°C)

Ground Beef Patties, 6 ounces

450°F – 475°F

(230°C – 245°C)

Ground Turkey Patties, 6 ounces

450°F – 475°F

(230°C – 245°C)

Hot Dogs

350°F – 375°F

(180°C – 190°C)

Ham Slices, ½” (12.7 mm) thick

350°F – 375°F

(180°C – 190°C)

Pancakes, French Toast

400°F – 425°F

(200°C – 220°C)

Potatoes, Hash Browns

400°F – 425°F

(200°C – 220°C)

* Level foods to a uniform thickness to ensure

even cooking.

Figure 26: Grease Tray

Grease Tray

Using the

Convection Oven

Using the

Convection Oven

English 33

Using the Oven

Extended Cooking Functions

Oven Setting Controls

Kitchen Timer

The Kitchen Timer can be set for up to 12 hours. It can be

used despite whether the range is in operation and

independently of all other functions.

Cook Timer

The Cook Timer is intended to mechanically shut the oven

off when the desired cooking time is complete. The Cook

Timer function is available for all of the primary cooking

modes except for Self-Clean mode.

To set the timer:

1. Press ENTER.

2. Use the “+” and “-” buttons to select either KITCHEN

TIMER or COOK TIMER.

3. Press ENTER.

4. Press the “+” and “-” buttons to select desired time.

5. A beep sounds when the timer ends. Press CANCEL

terminate the beep and timer.

NOTE:

 Cook Time cannot be used if a temperature probe is in

use.

 The maximum Cook Time setting is 12 hours.

Probe

The meat probe allows you more control over how your

foods are cooked by automatically disabling the specified

cooking mode when a dish's desired temperature, defined

by the cook, has been reached. The probe expresses the

current temperature of the meat as it cooks.

Programming the meat probe

1. In the large oven locate the outlet (Figure 28).

2. Insert the plug end into the outlet.

 Control screen will automatically display PROBE

and default to 120ºF (49ºC).

3. Insert probe end into the meat.

 To avoid damaging the probe, ensure that the meat

is fully defrosted before inserting the probe.

 Insert the probe until its tip is rested in the center of

the thickest, meatiest portion of the meat. Ensure

that the probe does not touch bone, fat, or gristle.

 The probe should not touch any part of the cooking

dish or parts of the oven, as this will affect the

accuracy of the results.

4. Close the oven door.

5. Press the (-) to decrease or (+) to increase to the

desired internal temperature to be met.

1. ENTER verifies a selection

2. (

-) decreases and (+) increases time and/or

temperatures, it is also used to scroll through menu

items: Kitchen Timer, Cook Timer, Offset, and

Sabbath oven functions.

3. CANCEL clears all oven operations.

Figure 27: Oven Setting Controls

Kitchen Timer

Settings

ENTER CANCEL–+

11 2222 33

Figure 28: Meat Probe

Probe

Cable

Plug

Outlet

English 34

6. Select the desired cooking mode and oven

temperature using the knobs on the control panel.

 The probe function is only available for Bake,

Convection Bake, and Roast modes.

 Probe is not available when Cook Timer has been

set.

 The range for the probe temperature is between

120ºF (49ºC) and 200ºF (93ºC).

 The oven display indicates the current temperature

of the meat as it cooks.

7. When the actual probe temperature reaches the

desired set temperature, the cooking mode will be

finished and the “end of cook timer” will beep to

indicate that the cooking process has concluded.

Probe Care and Use

 To avoid damaging your probe, do not pull on the cable

when trying to remove it from a dish.

 Do not use tongs or other instruments to pry on the

probe when removing it or to ‘hammer’ the probe into a

food dish.

 Do not wash probe in the dishwasher; use warm,

soapy water instead to clean it.

 To prevent possible burns, wait until the oven has

cooled before trying to remove the probe from the

outlet.

 Do not store probe inside the oven

Fine Tuning the Oven

The Offset feature allows the cook to further fine-tune their

cooking parameters to their own personal optimal settings

by allowing them to adjust the temperature offset of the

oven by +/-25°F (14°C) in increments of 5°F. For example,

if the cook judges the oven temperature as too hot and

wants to lower it by 5°F, press the “–” button. To increase

the temperature by 5°F, press the “+”. This feature is useful

if you find that food is consistently either too brown or too

light for your tastes.

 The oven must be turned off in order to set an offset

value.

 The Offset feature is available for all modes except

Self-Clean.

 By default, the temperature is set at 0°.

 The unit will continue to run the input offset value

indefinitely until the user manually changes it, or until

the unit loses power, in which case Offset will need to

be reset.

Using the Sabbath Mode

Sabbath Mode is for faiths with “No Work” requirements on

the Sabbath. The cook can prepare a meal prior to a

holiday and then leave it in the always-warm oven until it is

ready to be eaten.

 The oven lamp is disabled in Sabbath mode to prevent

any action from occurring at any time the door is

opened.

 The gas burners and griddle on the cooktop are still

fully functional during Sabbath Mode.

 Sabbath Mode is only available when the range is not

already in another active cooking mode or Self-Clean.

 After a power outage the unit will return to a disabled

state. All elements and lights will be deactivated until

the knobs are turned to the OFF position and the unit is

reset. Opening the door will have no effect.

 Temperature may not be adjusted for the duration of

the Sabbath mode.

To set Sabbath Mode:

1. Place prepared food in oven.

2. Using the “+” or “–” buttons, select SABBATH.

3. Use the “+” or “–” buttons to select one of three

duration times: 26 hours, 50 hours, or 74 hours. Press

ENTER.

4. The display will prompt the user to set BAKE and

TEMP.

5. When the timer reaches “0:00”, the cooking mode will

be finished and the display will beep. The oven will

automatically turn off when the specified cooking time

is complete.

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 160°F (72°C)

Well done 170°F (77°C)

Ham

Cook before eating 160°F (72°C)

Fully cooked, to reheat 140°F (60°C)

Poultry

Ground chicken, turkey 165°F (74°C)

Whole chicken, turkey 180°F (82°C)

Breasts, roasts 170°F (77°C)

Thighs and wings 180°F (82°C)

Stuffing (cooked alone or in bird) 165°F (74°C)

Egg dishes, casseroles 160°F (72°C)

English 35

Oven Functions

Tips for Bake

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.

Getting the Best Results

 Minimize opening the door:

 Use the built-in timer.

 Use the interior oven light.

 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

 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.

 The 36" and 48" (914 mm and 1219 mm) ovens will

hold a full-sized commercial baking sheet (18" x 26")

(457 mm x 660 mm).

Bake Rack Positions

 Rack level positions in the oven are numbered like an

elevator. Number one level is the lowest (Figure 29).

Placement

 Allow at least 1" (25.4 mm) of space between the pans

and the oven walls so heat can circulate around each

pan.

 Stagger bakeware so that one is not directly above

another. Allow 1½” (38 mm) above and below each

pan.

Large Main Oven

One Rack Baking

 The Bake mode is best for baking on one rack with

rack level #3 used for most baked items. If the item is

tall, such as an angel food cake, rack level #2 may be

used. Pies are best baked on rack level #2 to make

certain the bottom of the crust is done without over

browning the top. When large pieces of meat or poultry

are roasted, such as a prime rib of beef or a turkey,

rack level #2 is the preferred rack.

Two Rack Baking

 Casserole dishes may also be baked using these rack

levels #2 and #4. The Convection Bake mode may also

be used.

Three Rack Baking

 If three-rack baking is desired, the Convection Bake

mode should be used.

Secondary Oven

 Baking on rack #3 will result in the best product. When

additional height is needed, rack #2 may be used. The

use of rack #2 with pies will result in a crisp bottom

crust without over baking the top.

NOTE:

Rack positions are general recommendations for baking;

however, if a recipe calls for a different rack position than

those given, then the recipe or package directions should

be followed.

Figure 29: Large Electric Main Oven with Rack Positions

Figure 30: Pan Placement

English 36

Setting Bake & Convection Bake, Roast & Convection Roast

To Set the Ovens

1. Place rack in desired rack position and shut the door.

2. Set Mode Selector Ring (Figure 32) to Bake,

Convection Bake, Roast, or Convection Roast.

3. Set Temperature Selector Knob to desired temperature

setting.

 If using Convection Bake, set the Temperature

Selector Knob 25°F/ 14°C below the temperature

suggested in the recipe. No variation in

temperature setting is necessary if roasting meats

or poultry.

4. After both knobs have been turned to the desired

setting, the readout will display “Preheating [| …]” with

the selected cooking mode (for example, “Bake”) and

the desired temperature (“350°F”).

5. The temperature gauge will start to move toward the

temperature setting. The temperature gauge reflects

the temperature setting.

 The needle of the temperature gauge will move to

the new selected temperature setting if the

temperature setting is increased or decreased.

 The gauge is for reference only.

 As the oven cools down, the temperature gauge

will reduce, to reflect the cooling oven temperature.

6. After oven has preheated, place food inside.

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).

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.

Roast

Roast has more top heat than traditional Bake. This

additional top heat is for conventional open roasting when

drippings are desired.

Roast Mode Tips

 Roast mode is excellent for less tender meats or

poultry when meat is braised in a covered dish.

 Add liquids, such as water, juice, wine, bouillon or

stock for flavor and moisture.

 Roasting bags are suitable to use in this mode.

 When roasting whole chickens or turkey, tuck wings

behind back and loosely tie legs with kitchen string.

Figure 31: 48” Model Control Panel

Kitchen Timer

Cook Timer

Kitchen Timer

Cook Timer

300

250

200

100

BROIL

CLEAN

electronic control

400

450

500

350

ENTER CANCEL

OVEN LIGHT

–+ ENTER CANCEL

OVEN LIGHT PANEL LIGHT

–+

11 11 22 22

55 6688

1010

9999

3311441010

77 77 1212

1111

Figure 32: Mode Selector Ring & Temperature Knob

OFF

Mode Selector

Ring

Mode Selector

Ring

Mode Selector

Ring

Temperature

Selector Knob

Temperature

Selector Knob

Temperature

Selector Knob

English 37

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.

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.

Convection Roast

Convection roasting combines the heat from the lower

concealed element with additional heat from the convection

element and fan. The result is a crispier exterior that seals

in the interior juices. It is perfect for roasting tender meats

in an uncovered, low-sided pan.

 DO NOT cover meat or use cooking bags.

 Roasting large cuts of meat and poultry generally takes

10 to 20% less cooking time. Check doneness early.

Convection Baking

Time can be saved by baking an entire batch of cookies at

the same time. The cookies will bake evenly and be done

all at once. The baking time may be shorter due to the

warm circulating air. For small items such as cookies,

check to see if they are done one to two minutes before the

recipe time. For larger baked items such as cakes, check

five to six minutes before the time indicated on the recipe.

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 early so they will not be over baked. Use of the built-

in meat probe will provide more accurate results than the

“minute per pound” method (see “Probe” on page 33). The

larger the piece of meat or poultry, the more time you will

save.

Roasting Recommendations

MEAT AND POULTRY IN

COVERED PAN

OVEN

TEMPERATURE

RACK

LEVEL

COOK TIME END TEMP

Beef:

Pot roast, 3 – 4 pounds

Beef brisket

Beef chuck

Meatloaf

350°F (180°C)

40 – 60 minutes per pound

50 – 60 minutes per pound

45 – 55 minutes per pound

60 – 90 minutes total time

170°F (80°C)

Poultry:

Chicken, whole

Chicken, pieces

Turkey, whole

375°F (190°C)

325°F (165°C)

18 – 21 minutes per pound

Total time 60 minutes

11 – 15 minutes per pound

180°F (80°C)

Pork:

Shoulder

Smoked ham, half

325°F (165°C)

35 – 40 minutes per pound

2 – 3 hours total

170°F (75°C)

English 38

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 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.

Rack Positions (see Figure 1 on Page 13).

— One-Rack Baking

 When baking on one rack, best results are obtained in

the bake mode (See “One Rack Baking” on page 35.)

 When roasting a turkey or a large piece of meat,

convection bake may be used. Rack #2 is the most

appropriate rack.

— Two-Rack Baking

 Racks #2 and #4 are most appropriate when using the

convection bake mode for cakes, cookies, biscuits, and

other baked goods. Cake pans should be staggered on

racks #2 and #4. Cookie sheets should be placed on

rack #2 directly under the one on rack #4.

 To bake several casseroles, frozen pies, or cakes, use

racks #2 and #4.

 These two racks can also be used for a large oven

meal.

— Three-Rack Baking

 When several sheets of cookies are to be baked, bake

them on racks #1, #3, and #5. Place the baking sheets

directly above each other on the respective racks to

allow air to flow around the baking sheets.

— Bakeware Type

 Aluminum bakeware gives the best browning results.

 Cookie sheets with only one or two sides give the best

results. Aluminum commercial half-sheets or

professional cooking utensils may be used but baking

times may be increased.

— 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.

CAUTION:

When using the oven in any mode never use

aluminum foil to cover the oven racks or to line the

oven. It can damage the oven and cause a fire hazard if

heat is trapped under it.

English 39

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.

 Check food at the minimum drying time.

 It is best to use drying racks (not included) so that air can flow around the food. Do not place food directly on a baking

sheet or pan. Food needs to be elevated to ensure even drying.

 Multiple drying racks can be used simultaneously.

 Racks #2 and #4 or #1, #3 and #5 can be used for multiple rack dehydrating. Use rack #3 if only dehydrating one rack.

 Dehydrating meat is not recommended due to food safety concerns.

 Consult a food preservation book, county Cooperative Extension Office or library for additional information.

Food Item Preparation

Approx.

Drying

Time (hrs)

Test for Doneness

Fruit

Apples Dipped in ¼ cup lemon juice and 2 cups water,

¼” slices

8 – 15 Slightly pliable

Bananas Dipped in ¼ cup lemon juice and 2 cups water,

¼” slices

8 – 15 Slightly pliable

Cherries Wash and towel dry. For fresh cherries, remove

pits

7 – 18 Pliable leathery, chewy

Orange peels Orange part of skin thinly peeled from oranges. 1 – 4 Dry and brittle

Orange slices ¼” slices of orange 9 – 16 Skins are dry and brittle, fruit is

slightly moist

Pineapple rings,

canned

Towel dried 8 – 13 Soft and pliable

Pineapple rings,

fresh

Towel dried 7 – 12 Soft and pliable

Strawberries Wash and towel dry. Sliced ½” thick, skin down

on rack

9 – 17 Dry and brittle

Vegetables

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, ” thick 5 – 12 Tough and leathery, dry

Tomatoes Wash and towel dry. Cut thin slices, ” thick,

drain well

5 – 12 Dry, brick red color

Table 2: Dehydrate Chart

English 40

Convection Baking Recommendations

Keep Warm

The Warm mode will keep hot, cooked foods at serving

temperature. ALWAYS start with hot food. DO NOT use

this mode to heat cold food other than for crisping crackers,

chips and dry cereal. Serving dishes, plates and cups may

be kept warm with this mode. DO NOT use the WARM

mode to cook food.

1. Select Warm using the Mode Selector Knob. DO NOT

turn on Oven Temperature Control Knob.

 Food may be kept hot in its cooking container or

transferred to a heat-safe serving dish.

 Aluminum foil may be used to cover food.Use only

heat-safe dishes.

2. When keeping cooked food warm, allow time for the

oven to preheat before placing the item in the oven.

 Warm mode temperatures range from 140°–150°F/

60–66°C

 Food should be at serving temperature (above

140°F / 60°C) before being placed in the oven.

3. Place warmed dish in the oven. Close the door.

 Do not open the oven door unnecessarily. Opening

the door will reduce the temperature of the oven.

FOOD

PAN

SIZE

CONTROL TEMPERATURE

SETTING

TOTAL SUGGESTED

COOKING TIME

Cookies 12" x 15" Cookie Sheet 375°F (190°C) 8 – 12 minutes

Layer Cakes 8" or 9" Round 350°F (180°C) 25 – 35 minutes

Sheet Cakes 9" x 13" Pan 350°F (180°C) 30 – 40 minutes

Bundt™ Cakes 12 Cup 325°F (165°C) 60 – 75 minutes

Brownies or Bar Cookies 9" x 9" Pan 325°F (165°C) 20 – 25 minutes

Biscuits 12" x 15" Cookie Sheet 425°F (220°C)

or Package Directions

10 – 15 minutes

Quick Bread 8" x 4" Loaf Pan 350°F (180°C) 55 – 70 minutes

Muffins 12-cup Muffin Pan 425°F (220°C) 14 – 19 minutes

Fruit Pies 9" Diameter 425°F (220°C) 35 – 45 minutes

Fruit Cobblers 9" x 9" Pan 400°F (205°C) 25 – 30 minutes

Yeast Bread, Loaves 8" x 4" Loaf Pan 350°F (180°C) 25 – 30 minutes

Dinner Rolls 9" x 13" Pan 375°F (190°C) 12 – 18 minutes

Cinnamon Rolls 9" x 13" Pan 375°F (190°C) 25 – 30 minutes

Yeast Coffee Cake 12" x 15" Cookie Sheet 375°F (190°C) 20 – 30 minutes

CAUTION:

Plastic containers or plastic wrap can melt if in direct

contact with the oven walls or oven bottom.

WARNING:

Food Safety Concern Food Poisoning Possible —

DO NOT use the Warming Mode for cooking food. The

warming oven mode is not hot enough to cook foods at

safe temperatures.

English 41

Proof

The proof feature maintains the warm, non-drafty

environment needed for proofing yeast leavened products.

The proofing temperature is preset at 100°F/ 38°C.

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.

The ideal temperature for proofing will be maintained until

the Selector Knob is turned off.

Dough has “proofed” when it has doubled in size.

Do not open the oven door unnecessarily. Opening the

door will lower the temperature of the air in the oven and

lengthen the proofing time. Use the oven light to check the

rising of the dough.

Proofing time may be decreased when using the large oven

at the same time you are proofing. Check bread product

early to avoid over-proofing. If you are using the large oven

for extended periods of time we recommend, for optimum

results, that you complete the proofing before using the

large oven.

Other Uses Of Bake

Slow Cooking and Low Temperature Uses

of the Oven

In addition to providing perfect temperatures for baking and

roasting, the oven can be used at low temperatures to keep

hot, cooked foods at serving temperature and to warm

plates.

For best results, preheat the oven to the desired

temperature.

Foods that need to be kept moist must be covered with a lid

or aluminum foil.

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

Size Time

Loaf, 1 lb (0.45 kg) 60 – 75 minutes

Rolls, 0.1 lb (0.05 kg) 30 – 45 minutes

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.

FOOD

OVEN

TEMPERATURE

Beef 150°F (70°C)

Bacon

200° – 225°F

(90° – 110°C)

Biscuits and Muffins (covered)

175° – 200°F

(80° – 90°C)

Casserole (covered)

175°– 200°F

(80° – 90°C)

Fish and Seafood

175° – 200°F

(80° – 90°C)

Deep Fried Foods

200° – 225°F

(90 – 110°C)

Gravy or Cream Sauces (covered) 175°F (80°C)

Lamb and Veal Roasts

175° – 200°F

(80° – 90°C)

Pancakes and Waffles (covered)

200° – 225°F

(90° – 110°C)

Potatoes, Baked 200°F (90°C)

Potatoes, Mashed (covered) 175°F (80°C)

Pies and Pastries 175°F (80°C)

Pizza (covered) 225°F (110°C)

Pork

175° – 200°F

(80° – 90°C)

Poultry (covered)

175° – 200°F

(80° – 90°C)

Vegetables (covered) 175°F (80°C)

Warm Plates 150°F (70°C)

English 42

Broil/Convection Broil

Tips for Broil

Preheating the Broiler

It is recommended that you preheat the broil element

before starting to cook. Preheat for 3 minutes then place

food in oven.

Getting the Best Results

 Defrost food before broiling.

 Door is to be closed during broiling.

 Steaks should be more than 1" (25.4 mm) thick if rare

meat is desired. Use convection broil if steaks are over

1½” (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.

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.

Main Oven

Rack #5 — Use this rack position when broiling beef

steaks, ground meat patties, ham steak and lamb chops 1"

(25.4 mm) or less in thickness. Also use when top browning

foods.

Rack #4 — Use this rack position when broiling meat 1

”

(29 mm) or more in thickness or fish, poultry, pork chops

and ham steaks 1" (25.4 mm) or more in thickness.

Rack #3 — Use this rack when broiling chicken quarters or

halves.

Secondary Oven (48" models only)

Foods may be broiled on racks #3, #4 or # 5 depending

upon the type and thickness of the food. Rack #5 may be

used for top browning of foods.

Utensils

 The porcelain enamel two-piece broil pan and grid is

included with the range. DO NOT cover the slotted grid

(top) with aluminum foil.

 Use metal or glass-ceramic bakeware when top

browning casseroles, main dishes, or bread.

 DO NOT use heat-proof glass or pottery. This type of

glassware cannot withstand the intense heat of the

broil element.

 The small porcelain broiler pan is designed to be used

in the Secondary Oven of 48” models.

For rare steaks, cook the first side to 90°F (32°C). For

medium or well done steaks, cook the first side to 100°F

(38°C). Turn and cook the second side to desired internal

temperature.

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. Place oven rack in desired position.

2. Set Mode Selector Knob to BROIL or CONVECTION

BROIL.

3. Set Temperature Selector Knob to BROIL setting.

 The temperature gauge will move to BROIL after

five minutes.

4. Place food in oven at desired rack position as

referenced on this page.

5. The door should be closed throughout the broil

cycle.

 Your THERMADOR PROFESSIONAL

range

comes with a large two-piece broiler pan. The

slotted grid allows drippings to flow into the lower

pan, away from the intense heat of the broil

element, minimizing spattering, smoking, and the

chance of a grease fire.

 The 48" Models have a small porcelain broiler pan,

for use in the Secondary Oven.

Automatic operation of the cooling blower:

The cooling blowers activate after the oven reaches 300°F

(149°C). When the oven is turned off, the blowers remain

on until the oven temperature cools below 250°F (121°C).

DO NOT continue to use the broiler if the cooling blower

fails to activate while broiling. Call a qualified service

agency to repair the range.

English 43

Broiling and Roasting Recommendations

All meats are placed on the broiler pan included with the range.

FOOD ITEM

RACK

NUMBER

OVEN

MODE

CONTROL

TEMPERATURE

SETTING

APPROXIMATE

COOKING TIME

SPECIAL

INSTRUCTIONS

AND TIPS

BEEF

Ground Beef

Patties, 1/2”

(12.7 mm) thick

Broil or

Conv Broil

Broil or

Conv Broil

15 – 20 minutes

Broil until no

pink in center

T-Bone Steak

Broil or

Conv Broil

Broil or Conv Broil 12 – 20 minutes

Time depends on

rareness of steak

Flank Steak

Broil or

Conv Broil

Broil or

Conv Broil

12 – 20 minutes

Rare to medium

rare

Rib Roast

Roast or

Conv

Roast

425°F (220°C)

to start

325°F (165°C)

to finish

20 – 25 min/lb

Small roasts take

more minutes per

pound; reduce time

by using Convection

Roast

PORK

Loin Roast

Roast or

Conv

Roast

325°F (165°C) 20 – 25 min/lb

Cook until juices are

clear

POULTRY

Boneless, Skinless

Chicken Breasts

Broil or

Conv Broil

Broil or Conv Broil 20 – 25 minutes

Cook until juices are

clear

Chicken Thighs

Broil or

Conv Broil

Broil or Conv Broil 25 – 30 minutes

Remove skin; Cook

until juices are clear

Half Chickens

Broil or

Conv Broil

Broil or Conv Broil 30 – 45 minutes

Turn with tongs;

Cook until juices are

clear

Roast Chicken

Roast or

Conv

Roast

375°F (190°C) 75 – 90 minutes

Do not stuff; reduce

time by using

Convection Roast

Turkey

Roast or

Conv

Roast

325°F (165°C) 20 – 25 min/lb

Reduce time by

using Convection

Roast

English 44

Using the Steam

Convection"Oven

Using the Steam

Convection Oven

English 47

Extended Cooking Functions

Steam Oven Modes

The steam oven in your new THERMADOR

range offers

steam, convection, and modes that combine steam and

convection. Using EasyCook‘s automatic programming,

you can prepare dishes ranging from steamed vegetables

to pot roast to bread.

 STEAM: Steaming preserves nutrients, texture and

taste in vegetables, fish, and side dishes. It also allows

you to efficiently extract juice from fruits.

 TRUE CONVECTION: Even heat distribution assures

superb moist cakes, sponge cakes, and braised meat.

 STEAM/CONVECTION: The blend of steam and

convection modes is ideal for fish, soufflés, and baked

goods.

 REHEAT: The inflow of steam keeps the food moist

and brings back the original flavor, texture, and

crispness when cooked food is gently reheated.

 PROOF: Steam and convection modes are combined

to keep the surface of rising bread dough from drying

out while the dough rises much faster than at room

temperature.

 SLOW COOK: Slow roasting of all meat cuts and

types, especially roast beef and leg of lamb, keeps

them tender.

 DEFROST: This mode defrosts food for cooking or

serving.

 EASYCOOK: This mode allows you to automatically

program the cooking of many different dishes.

Start by getting acquainted with the controls, components,

and settings. Then explore the wealth of new cooking

options the steam oven gives you.

Controls and Display Screen

The steam oven operates with two controls:

 The unique THERMADOR combination of an inner

Temperature Control Knob and an outer Mode Selector

Ring allows you to choose the steam oven mode and

set the temperature.

 The LCD screen with buttons below it displays the

oven’s status and allows you to control a large variety

of oven functions and settings.

CAUTION:

Use care when opening the oven door during or

immediately after operation. Stand to the side of the

oven when opening an oven door to allow hot air or

steam to escape. Keep face well away from the open

door to avoid injury.

Figure 33: Steam Oven Temperature Control Knob

Figure 34: Steam Oven Mode Selector Ring

OVEN LIGHT

OFF

Kit

OVEN LIGHT

OFF

Kit

OVEN LIGHT

OFF

Kit

che

Coo

OVEN LIGHT

OFFOFF

OFF

Kit

che

Coo

English 48

Mode Selector Ring and Temperature

Control Knob

Using the Mode Selector Ring, you can select eight oven

functions.

Use the Temperature Control Knob to set the steam oven

temperature from 100

°F (40°C) – 450°F (230°C). The

Temperature Control Knob does not work with the STEAM,

DEFROST, or PROOF modes because the oven is set

automatically to 100°F (38°C) for STEAM,

110°F (45°C) for DEFROST, and 85°F (30°C) for PROOF.

LCD Display Screen and Buttons

1. Press any display key to show the options.

— The available options are displayed on the screen

with a “>” arrow next to function that can be

selected.

2. Use the “+/–” buttons to scroll through modes or

options, and press the “ENTER” button to select the

desired option or mode.

Oven Interior and Accessories

The oven has four rack levels. The rack levels are

numbered bottom to top as shown in the figure below.

Use only accessories that come with the range or were

purchased through customer service for use in this steam

oven. These accessories are designed specifically for your

steam oven. You may use other ovenware appropriate for

casseroles, soufflés, round cakes, and similar dishes,

placing them on the wire rack (suggestions for appropriate

cookware are in the “Cooking Tables and Tips” section,

starting on page 60).

Steam Oven

Setting

Function of Each Setting

OFF Turns oven OFF

EASYCOOK Sets automatic programming

TRUE

CONVEC

Operates as a convection oven, with no

steam

REHEAT Gently reheats cooked foods

DEFROST Defrosts frozen foods for cooking or

serving

SLOW COOK Slowly roasts meats so they remain very

tender

PROOF Proof (raises) yeast dough and

sourdough

STEAM

CONVEC

Combines steam and convection oven

modes

STEAM Steams vegetables, fish, and side

dishes; extracts juices

Figure 35: LCD Display Screen and Buttons

ENTER CANCEL

–+

Kitchen Timer

Cook Timer

250

200

ENTER CANCEL

–+

Settings

Kitchen Timer

250

200

100

Figure 36: Rack Levels

WARNING:

DO NOT use aluminum foil or protective liners to line any

part of the oven, especially the cavity bottom. Using foil

or liners may result in a risk of electric shock or fire.

CAUTION:

DO NOT cover the evaporator dish. DO NOT place

ovenware on the cavity bottom.

CAUTION:

DO NOT slide any accessories in between the rack

levels. The accessory may tip over.

English 49

Oven Accessories

The following steam oven accessories come with your

steam oven:

Clean the accessories thoroughly with soapy water

and a cloth before initial use.

NOTE:

The cooking pans may become temporarily warped during

baking as a result of major temperature changes that may

occur, for example, if food is placed on only one part of the

pan or if a deep frozen item (like a pizza) is placed on the

pan.

Additional Accessories

The following additional accessories can be purchased in

retail appliance stores where THERMADOR

products are

sold:

Wire rack

(CSRACKH)

Use for support during

baking.

Perforated cooking pan

full-size (CS2XLPH)

1” deep

Ideal for steaming fish or

large quantities of

vegetables, extracting

juice from berries, and

much more.

Perforated cooking pan,

half-size

(CS1XLPH)

1” deep

Ideal for steaming fish or

large quantities of

vegetables, extracting

juice from berries, and

much more.

Cooking pan, half-size

(CS1XLH)

1” deep

Use for smaller quantities

and for rice and cereals.

Baking pan, full-size

(CS2LH)

1” deep

Ideal for baking cakes

and catching dripping

liquid when steaming.

Accessory

Order

Number

Perforated cooking pan, full-size, 1” deep CS2XLPH

Perforated cooking pan, half-size, 1” deep CS1XLPH

Cooking pan, full-size, 1” deep CS2XLH

Cooking pan, half-size, 1” deep CS1XLH

Baking pan, full-size, 1” deep CS2LH

Wire rack CSRACKH

Descaling tablets 573828

Cleaning tablets/detergent 573829

Water hardness test strips 056317

English 50

Water Tank Use & Care

The water tank is on the right side of the steam oven. It holds 1.4 quarts (1.3 L) of water. The water tank

is not dishwasher

safe.

Water level sensor warnings:

The water tank must have enough water to generate the steam needed for the cooking mode and time you are using. As

the water is converted to steam, the tank level will drop during cooking. Three different water levels are monitored by the

oven:

Important notes about the water used to fill the tank:

 Moisten the seal in the tank lid with some water before

using it for the first time.

 Use only fresh tap water or, if necessary, plain non-

carbonated purchased water to fill water tank.

 If your water is very hard (3 grains per gallon or

higher), we recommend using softened water.

 If your tap water is highly chlorinated (>40 mg/L), use

plain non-carbonated purchased water with a low

amount of chlorine.

Information about your tap water can be obtained from your

water utility office. The hardness of your water can be

tested with test strips (not provided).

Fill the water tank before each use:

1. Open door and remove water tank (picture A).

2. Moisten the seal in the tank lid with some water prior to

initial use.

3. Fill the water tank to the “MAX” line with cold water

(picture B).

— The steam oven can operate at 100% steam for

150 minutes without the need to refill the water

tank.

4. Close tank lid until it snaps.

5. Insert water tank completely (picture C).

6. The tank must be flush with the tank funnel (picture D).

Level

No.

Display Screen Warning

When Oven is Turned ON

Water Level Status

What Will Happen?

1 “Water Level Is Low” – shows

until the oven is turned off.

Tank less than full but

not empty ( > 飴 full)

 Heating mode can begin or continue if you hit

ENTER when the display shows that water is

low.

2 “Refill Water Tank” – shows

until the oven is turned off.

Empty tank ( < 飴 full)

 Heating mode stops until the water tank is

refilled or the oven is turned OFF.

 The heating element remains off until the tank

is refilled and replaced in the slot.

 At this point, steam cooking resumes. The

display shows preheating (if needed), after

which the Oven Timer resumes counting

down.

3 None Full tank, any oven

mode can be run

 Oven can be turned on or will continue

running.

CAUTION:

Use of inappropriate liquids can damage the appliance!

Do not fill the water tank with distilled water or any other

liquids.

PD[

English 51

Empty the water tank after each use.

1. Keep the water tank level while slowly pulling it out of

the appliance to ensure that no remaining water drips

down and out through the vent.

2. Pour out the water.

3. Thoroughly dry the seal of the tank lid and the slot

where the tank resides in the appliance. Prolonged

dampness could lead to a musty odor in the tank.

Automatic calibration of the steam oven to air

pressure at your location:

The temperature at which water boils depends on the air

pressure, which is lower at higher elevations. The steam

oven automatically calibrates to adjust to the pressure

conditions in your area the first time steam is used at

212

°F (100°C). More steam than usual will be produced

during calibration.

After moving, to ensure that the steam oven automatically

adjusts to your new location, reset the range to its factory

settings and re-test water hardness (see “Steam Oven

Settings”, page 55).

Before Using the Oven for the First

Time

Set the Water Hardness Level

1. Determine the hardness of your tap water by using test

strips (not provided) or by asking your water utility

company.

2. With the oven OFF, push any button to bring up two

choices on the display screen, KITCHEN TIMER and

SETTINGS.

3. Using the “+/–” buttons, select SETTINGS and press

“ENTER”.

4. Scroll through SETTINGS until the arrow (>) points to

WATER HARDNESS. Press “ENTER”.

5. Using the “+/–” buttons, scroll the number scale, and

press “ENTER” when the arrow points to the hardness

level for your water.

The factory setting is 3.

1 = Softened

2 = Soft

3 = Average

4 = Hard

5 = Very Hard

Unless you use softened water, you will need to descale

your steam oven at regular intervals (see “Descale” in the

“Care and Maintenance” section on page 79).

If you move or if your water source changes, you will need

to reset the water hardness value.

Clean the Accessories

Wash the accessories thoroughly with soapy water and a

cloth before using them.

Clean the Oven Using the STEAM Mode

Before using the steam oven for the first time, heat it once

while it is empty:

1. Fill and slide in the water tank (see instructions under

“Water Tank”, page 50).

2. Turn the Mode Selector Ring to STEAM. The display

screen will show SELECT TEMPERATURE on first line

and 210°F (100°C) on the second.

3. Press ENTER. The display will show “Set Cook Timer”

on the first line and 0:00 on the second.

4. Using the “+/–” buttons, set the cooking time for 20

minutes (0:20, in HR/MIN format). The oven will heat

for 20 minutes and then stop.

5. Leave the door cracked open until the oven cools.

This initial cleaning will also calibrate the steam oven to the

air pressure at your location. Calibration produces more

steam than ordinary use.

Steam Oven Settings

Several oven features can be adjusted by selecting the

SETTINGS menu from the initial options on the display

screen. Many of these features should be adjusted when

the oven is first installed or after a move to a new location.

Using the “+/–” buttons, choose SETTINGS and press

ENTER. The following list of settings will display:

Country Code

Temperature Units

Weight Units

Calibration

Water Hardness

Descale

Steam Clean

Factory Reset

Use the “+/–” buttons to scroll through the settings list,

pressing ENTER for the one you wish to adjust.

COUNTRY CODE: Instead of manually changing weight or

temperature units, you can go to COUNTRY CODE and

select either USA or CANADA. Choosing USA defaults the

weight and temperature units to lbs./°F. Choosing CANADA

defaults these settings to kg/°C. The Country Code display

will change to CUSTOM if you change either of the units by

going directly to them in the settings list.

English 52

TEMPERATURE UNITS: If you choose this setting, you

can override the COUNTRY CODE default and manually

select either degrees Fahrenheit (°F) or Celsius (°C) for the

temperature display. The calculation for conversion

between temperatures in Fahrenheit and Celsius is shown

below (T = temperature):

T°(Fahrenheit) = T°(Celsius) x 9/5 + 32

WEIGHT UNITS: If you choose this setting, you can

override the COUNTRY CODE default and manually select

either pounds (lbs.) or kilograms (kg) for food weight entry.

The calculation for conversion between weights in pounds

and kilograms is shown below (W = Weight):

W (Pounds) = W (kilograms) / 2.2

CALIBRATION: This setting resets the temperature

calibration to 210°F (100°C) the next time the STEAM mode

is used. (See also “Automatic Calibration” on page 51).

WATER HARDNESS: The hardness of the tap or bottled

water (NEVER distilled water) you put in the water tank

should be determined and entered with this setting when

the range is installed. As explained on page 51, you may

either use the water hardness strips that come with your

range, or contact your local water utility to find out the

hardness of your tap water. Enter WATER HARDNESS and

set it to this value using the “+/–” buttons for the number

scale. If you move or if your water source changes, you will

need to reset the water hardness value.

DESCALE: Your steam oven will need to be descaled (or

decalcified) at regular intervals to remove the calcium and

magnesium deposits from the water heated to make steam.

Once the water hardness is set, the steam oven display will

automatically alert you when descaling is required.

Note:

If you use softened water, you will not need to descale the

steam oven.

Detailed instructions for descaling the steam oven are

provided in the “Care and Maintenance” section of this

manual starting on page 79. The oven cannot be used for

any other purpose while descaling is in progress.

STEAM CLEAN: You may use steam to dissolve food

residues and spills so that they can be easily wiped up.

Running the STEAM CLEAN cycle takes 30 – 35 minutes,

and the oven cannot be used for any other purpose while

steam cleaning is underway. Detailed instructions for steam

cleaning the oven are provided in the “Care and

Maintenance” section of this manual starting on page 79.

FACTORY RESET: This feature will restore all settings to

these default values:

Country Code: USA

Temperature Units: Fahrenheit

Weight Units: Pounds

Calibration: On

Water Hardness: 3 – Medium

English 53

Operating Your Steam Oven

Using seven of the eight modes available in your steam

oven requires similar steps. Using EasyCook is somewhat

different and is described separately starting

on page 56.

Starting the Oven

1. Place food in steam oven before preheat unless

using Slow Cook or True Convection modes. In Slow

Cook or True Convection modes place food in oven

after steam oven has been preheated.

 Food needs to be in the oven during preheat for

steam modes because if the door is opened to put

food inside after the preheat cycle then the steam

will leave the cavity, lowering the temperature,

which may cause the food to be undercooked.

2. Turn the Mode Selector Ring to the desired heating

mode.

— The display will show “Select Temperature” on first

line and a temperature, which will depend on the

mode on the second.

3. If temperature control is possible in the mode you

choose, turn the Temperature Control Knob to the

desired temperature. The desired temperature will be

displayed.

Note:

Temperature control is not possible with DEFROST,

PROOF, and STEAM, which have preselected cooking

temperatures. When you select one of these modes, the

temperature will appear on the display. Press ENTER to

proceed.

4. Press ENTER.

— The display will show “Set Cook Timer” on the first

line and “0:00” on the second (see page 55 for full

timer details).

5. Using the “+/–” buttons, select the desired cooking

time.

6. Press ENTER.

— The oven will begin preheating. The display will

show the “Preheating” phase from one bar through

four. At four bars the set temperature has been

reached. When 90 – 95% of the set temperature

has been reached, the cook timer will begin

counting down.

IMPORTANT:

Wipe down the oven cavity and the evaporator dish with

the sponge provided and dry well with a soft cloth after

each use.

Remove food residue and spills from the oven immediately

after the appliance has cooled down. Burned on residue is

very difficult to remove at a later time.

Salts are very abrasive and can cause rust spots. The

steam oven cavity can rust if not properly cared for.

Figure 37: Mode Selector Ring

ENTER

OVEN LIGHT

–

OFF

Kitchen Timer

Cook Timer

300

250

200

400

350

ENTER

OVEN LIGHT

–

OFFOFFOFFOFF

OFF

Select a Temperat

ure

350°

300

250

200

400

350

Figure 38: Display Screen

ENTER CANCEL

–+

Kitchen Timer

Cook Timer

250

200

ENTER CANCEL

–+

Preheating |||

20:00

250

200

100

English 54

Temperature Setting for Each Cooking Mode

Different modes have different possible minimum and maximum temperatures. The following table describes the limits on

setting the temperature ranges for each mode (except for EasyCook, described in a later section):

Changing the Temperature during Operation

CHANGING DURING PREHEAT: If the new temperature

you choose is higher than the current one, the oven will

resume preheating, recalculating the number of preheat

bars to show progress to the new temperature.

If the new temperature is lower than the current one (or

within 95% of it), the oven will go directly to cooking. The

“Cook Timer” and the remaining countdown time will be

displayed. For foods that could be damaged by the higher

original cooking temperature, wait a few minutes before

placing the dish in the oven, and reset the Cook Timer if

necessary.

CHANGING AFTER PREHEAT: If you change the

temperature once the cooking temperature has been

reached, the oven will ramp the interior temperature up or

down to the new temperature. The cook timer will continue

counting down without being affected.

If the food you are placing in the oven at the lower

temperature could be damaged by a higher original

temperature, wait a few minutes for the oven to cool down

to the lower temperature before adding the dish. Reset the

Cook Timer as necessary.

Automatic operation of the cooling blower

The cooling blower activates immediately for any of the

steam oven modes. If steam oven modes that use steam are

switched off (Steam, Steam Convec, Reheat, Defrost, or

Proof), the cooling blower stays on for 10 minutes

independent from the oven temperature before shutting off.

If heating modes without steam are turned off, the cooling

blower goes off when the oven temperature falls below

230°F (110°C).

If the door is opened during a mode that uses the steam

function, the cooling fan will cycle on and off five-six times

in succession to purge the excess steam.

Evaporator dish operation

Steam, Steam Convec, Defrost, and certain settings of

EasyCook will have a rolling boil at the evaporator dish of

the steam oven whereas the remaining modes will not. This

is due to the need for a higher temperature setting needed

for these processes. True Convec, Reheat, Slow Cook,

and Proof are gentler steaming processes and require a

drier heat and less moisture content.

Cooking

Mode

Minimum

Temp.

Maximum

Temp.

Second Line

of SELECT

TEMP.

Display Will

Show:

Notes on Using the

Temperature Control Knob

TRUE

CONVEC

100°F

(

40°C)

450°F

(230°C)

0°

TRUE CONVEC can use the full range of oven

temperatures.

REHEAT

210

°F

(100°C)

360°F

(180

°C)

° If you rotate the knob below 225°F (105°C), the display will

show “210

°F (100°C) Min”. If you rotate it higher than

350°F (180°C), the display will show “360°F (182°C) Max”.

DEFROST

110°F

(45

°C)

110

°F

(

45°C)

110°F

(45°C)

Cannot use the knob

SLOW COOK

140°F

(60

°C)

250

°F

(120°C)

0° If you rotate the knob below 150°F (65°C), the display will

show “140°F (60°C)”. If you rotate it higher than 250°F

(120°C), the display will show “250°F (120°C) Max”.

PROOF

100°F

(38°C)

100°F

(38°C)

100°F (38°C)

Cannot use the knob

STEAM/

CONVEC

250°F

(120°C)

450°F

(230

°C)

° If you rotate the knob below 250°F (120°C), the display will

show “250

°F (120°C) Max”.

STEAM

212°F

(100°C)

212°F

(100°C)

212

°F

(100°C)

Cannot use the knob

English 55

Changing the Cooking Time during Operation

1. Press CANCEL. The display will show CANCEL COOK

TIMER.

2. Press ENTER to cancel the mode.

3. Press ENTER again to return to the main menu.

4. Using the “+/–” buttons, scroll to COOK TIMER.

5. Press ENTER to get the blinking (0:00).

6. Using the “+/–” buttons, input the new cooking time.

7. Press ENTER to restart the cook timer.

Canceling the Mode

1. Press the CANCEL button.

— A prompt will appear asking if you want to cancel

the mode (e.g., CANCEL STEAM/CONVEC) on

the first line of the display screen.

2. Press ENTER.

— The display screen will go blank. Turn the Mode

Selector Ring to OFF.

To continue cooking, press CANCEL again. If the oven

was in preheat, heating will resume and the preheating

bars will show on the display. If the oven was past preheat,

then “Cook Timer” and the countdown time will continue to

display.

At the End of Cooking

When the cook timer reaches 0:00, the display will emit a

repeated double beep to signal the end of the cooking time.

The double beep will continue until you turn either the

Mode Selector Ring or the Temperature Control Knob to

OFF.

Pressing the CANCEL button will also disable the beep

even if the oven has not been turned to OFF. Turn both the

knob and the ring to OFF.

If 30 minutes passes with no further action to stop the timer

or to turn the oven off, the beeping will stop, the display will

go blank, and the steam oven heating element will turn off.

After cooking with a steam-producing mode, remember to

remove and empty the water tank, dry the seal of the tank

lid and the slot. Using the sponge provided with your range

(or a comparable soft sponge or cloth), wipe out the oven

and remove any remaining water so that the evaporator

dish in the bottom of the oven is dry.

Kitchen or Cook Timer

To set the kitchen or cook timer

1. With the “+/–” buttons, move the arrow (>) to “Kitchen

Timer” or “Cook Timer” and press ENTER.

2. Using the “+/–” buttons, select the desired countdown

time.

3. Press ENTER to begin the timer countdown.

— When the timer reaches “0:00”, the display will emit

a repeated single beep to signal the end of the

countdown.

4. Press CANCEL to disable the beep.

The longest possible countdown time is 12 hours. If you

keep pressing “+” when the timer has reached this

maximum setting, the system will give a long beep each

time the “+” button is pressed to remind you that this limit

has been reached.

If you select the minimum cooking time of (0:00), and keep

pressing the “–” button, the display will remain at 0:00 and

give a long beep each time the “–” button is pressed.

For times longer than one hour (1:00), the remaining time

will show as HR/MIN (e.g., 2:40 min). From less than one

hour to 10 minutes, it shows as MIN/SEC (e.g., 5:40 sec).

The colon (:) in the time display will blink every second

when the countdown time is 10 minutes or more. Below 10

minutes, the time will display in seconds (e.g., 9:53, 8:45,

and so on) with no blinking.

While the timer is operating, pressing CANCEL will lead to

a prompt: “Cancel Timer” on the first line, while the time still

shows on the second line. Press ENTER to stop the

countdown and the timer operation. Press CANCEL to

resume the countdown.

Remember: The kitchen timer on the steam oven is only

available when the steam oven is set to OFF.

English 56

EasyCook

Automatic Programming

Introduction to EasyCook

Automatic programming makes it easy to prepare food.

Your steam oven’s EasyCook mode automatically sets the

oven to cook 27 different foods.

The following pointers will help you get excellent results

with EasyCook:

 Use only ONE level of the oven with EasyCook

programs.

 Use the recommended ovenware. All meals have been

tested using this ovenware, and results may vary if

different ovenware is used.

 When cooking food in a perforated cooking pan, insert

the baking pan at rack level 1 to catch any drippings.

 Add liquid and food mixtures such as rice and water no

more than 1.6 inches up the side of the cooking pan.

 Automatic programming requires that you know the

weight of the food. For individual pieces, like pieces of

chicken, always enter the weight of the largest piece.

The total weight must be within the preset weight

range.

 Cooking results may vary depending on the amount

and quality of the food.

 You can change the cooking time during the first 10

minutes, since the preheat time depends on conditions

such as the temperature of the water and of the food

being cooked.

Setting EasyCook

Programs

Choosing the Food

1. Turn the Mode Selector Ring to EASYCOOK.

— The display screen will show a list of food

groupings with EasyCook programs. These

groupings are “Vegetables”, “Rice”, “Poultry”,

“Meat”, “Fish”, “Breads”.

2. Starting with the selection arrow (>) at “Vegetables”,

use the “+/–” buttons to scroll through the list of

choices.

3. Select the desired food grouping and press ENTER.

— The screen will show the sub-groups of foods

under the grouping you selected. For example,

under “Meat” the choices are “Beef”, “Pork” and

“Lamb”. Note that “Pork” has only one choice, Pork

Roast. Hit ENTER again to go to Pork Roast.

4. Use the “+/–” buttons to scroll forward and back

through the sub-group choices under that food

grouping.

5. Select the sub-group you want and press ENTER.

— The meat grouping has a second level of choice:

For example, at “Beef”, you can choose a program

for “Sirloin”, “Medium”, Or “Pot Roast”.

Setting the Weight

The display will now show “Enter Weight” on the first line

and a weight (“X.0” lbs. or kg) on the second line. X.0 lbs. is

the default weight for the selected food. For instance, if you

select “Meat”, then “Pork”, then “Pork Roast”, the default

weight is 2.0 lbs. so X = 2.

6. Use the “+/–” buttons to adjust the weight of the food

you will be cooking.

— Pressing the “+/–” buttons will change the

displayed weight by 0.1 pounds (or kilograms,

according to the chosen settings). Each type of

food has a maximum and minimum weight setting

for EasyCook. Holding down the “+/–” button will

allow you to scroll rapidly through the weight

choices.

Changing the Food Type and Weight

Already Selected

At each level, pressing CANCEL will take you back to the

previous menu until you reach the main EasyCook menu

(Vegetables, Rice, etc.).

At the food groupings level (Vegetables, Rice, etc.),

pressing CANCEL will cause the oven to beep. The screen

will show that same menu until another button is pressed,

or the Mode Selector Ring is turned to OFF. At this point

the display will go blank.

English 57

Starting Cooking

In EasyCook programs, the rack location, baking pan type,

and cooking times have been pre-selected for the food type

and weight you have chosen.

7. Press ENTER again.

— The display will show the rack level (levels 1 – 3)

and specific ovenware/accessories that should be

used.

8. Place food in steam oven.

9. Press ENTER again.

— The display will show “Cook Timer” on the first line

and the automatic cooking time for the particular

choice of food on the second line.

10. Press ENTER and the oven will begin preheating.

— The preheat bars, 1 bar up to 4, will display on the

first line and the current oven temperature on the

second. Once the oven reaches 90 – 95% of the

pre-selected temperature, the cook time

countdown will be activated.

During Cooking

After preheat, the display will indicate the specific cooking

mode being used, the automatic temperature for that

program (for example, “Steam - 212°”), and the automatic

cooking time.

The cook timer will now begin counting down from that

automatic time to 0:00 in the same manner as all the other

cooking cycles.

At the End of an EasyCook

Program

When the cook timer reaches 0:00, the EasyCook program

will end. The display will beep to signal the end of the

cooking time. The timer will beep until you turn the Mode

Selector Ring or the Temperature Control Knob to OFF.

Pressing the CANCEL button will also disable the buzzer

even if the oven has not been turned to OFF.

If 30 minutes passes with no further action to stop the timer

beep or turn the oven off, the beep will stop and the display

will go blank.

Canceling the Program during Operation

While an EasyCook mode is running, if you press CANCEL,

the display prompt will read “Cancel EasyCook?” If the oven

is still preheating, the preheat temperature will display on the

second line. If the oven has reached cooking temperature,

the countdown time will display on the second line.

To stop the operation, press ENTER. The screen will go

blank. Turn the Mode Selector Ring to OFF.

To continue cooking, press CANCEL again. If the oven

was in preheat, heating will resume and the preheating

bars will show on the display. If the oven was past preheat,

then “Cook Timer” and the countdown time will continue to

display.

Figure 39: Steam Display Screen

ENTER CANCEL

–+

Kitchen Timer

Cook Timer

250

200

ENTER CANCEL

–+

Steam

212°

250

200

100

English 58

EasyCook Program Charts

This section covers all of the programs available for automatic programming. Read the instructions before using a program

to prepare the food.

Food

Default

Weight

Min.

Weight

Max.

Weight

Accessories and Rack Levels

Vegetables

Wait until after cooking to season vegetables, including potatoes.

Cauliflower florets 1.1 lbs.

(0.5 kg)

0.3 lbs.

(0.2 kg)

4.1 lbs.

(2 kg)

Perforated (level 3) + baking pan (level 1)

Green beans 1.1 lbs.

(0.5 kg)

0.3 lbs.

(0.2 kg)

4.1 lbs.

(2 kg)

Perforated (level 3) + baking pan (level 1)

Broccoli florets 1.1 lbs.

(0.5 kg)

0.3 lbs.

(0.2 kg)

4.1 lbs.

(2 kg)

Perforated (level 3) + baking pan (level 1)

Green asparagus (of equal size) 1.1 lbs.

(0.5 kg)

0.3 lbs.

(0.2 kg)

4.1 lbs.

(2 kg)

Perforated (level 3) + baking pan (level 1)

Mixed veggies, frozen 1.1 lbs.

(0.5 kg)

0.3 lbs.

(0.2 kg)

4.1 lbs

(2 kg)

Perforated (level 3) + baking pan (level 1)

Potatoes, peeled 1.1 lbs.

(0.5 kg)

0.3 lbs.

(0.2 kg)

4.1 lbs.

(2 kg)

Perforated (level 3)+ baking pan (level 1)

Potatoes, unpeeled 1.1 lbs.

(0.5 kg)

0.3 lbs.

(0.2 kg)

4.1 lbs.

(2 kg)

Perforated (level 3) + baking pan (level 1)

Cereals and Grains

Weigh out the food to be cooked and add the correct amount of water:

Rice 1:1.5, Coucous 1:1

Stir the cereal or grain after cooking to help it quickly absorb the remaining water.

To prepare risotto, add water to the risotto at a ratio of 1:2. Enter the entire weight, including the water. One cup of

risotto and 2 cups of water equal approximately 1.5 lbs. (0.68 kg). The message “stir” will appear after approximately

15 minutes. Stir the risotto, and continue cooking.

Long grain Cooking pan (level 2)

Basmati Cooking pan (level 2)

Brown rice Cooking pan (level 2)

Couscous Cooking pan (level 2)

Risotto, arborio rice 2.2 lbs.

(1 kg)

1.0 lbs.

(0.5 kg)

4.2 lbs.

(2 kg)

Cooking pan (level 2)

Poultry

Weigh individual pieces of chicken. Enter the weight of the heaviest piece. DO NOT place pieces of chicken on top

of one another in the ovenware. You can marinate the pieces of chicken before cooking.

Fresh whole chicken 2.2 lbs.

(1 kg)

1.6 lbs.

(0.7 kg)

4.5 lbs.

(1.5 kg)

Wire rack + baking pan (level 2)

Fresh chicken portions 0.2 lbs.

(0.1 kg)

0.1 lbs.

(0.04 kg)

0.8 lbs.

(0.36 kg)

Wire rack + baking pan (level 2)

Beef

A tall roast is recommended for roast beef.

Pot roast 2.2 lbs.

(1 kg)

2.2 lbs.

(1 kg)

3.3 lbs.

(1.5 kg)

Baking pan (level 2)

Sirloin, medium, slow cook (sear

before cooking)

2.2 lbs.

(1 kg)

2.2 lbs.

(1 kg)

4.2 lbs.

(2 kg)

Baking pan (level 2)

English 59

Pork

Cut the rind from the center outward before cooking. The shoulder cut is the best cut for a pork roast with crust.

Pork Roast 2.2 lbs.

(1 kg)

1.8 lbs.

(0.8 kg)

4.2 lbs.

(2 kg)

Wire rack + baking pan (level 2)

Lamb (Bone-in leg of lamb)

Leg, well done 2.2 lbs.

(1 kg)

2.2 lbs.

(1 kg)

4.2 lbs.

(2 kg)

Wire rack + baking pan (level 2)

Leg, medium 2.2 lbs.

(1 kg)

2.2 lbs.

(1 kg)

4.2 lbs.

(2 kg)

Baking pan (level 2)

Fish

Grease the perforated cooking pan to prepare for the fish. DO NOT place whole fish, fish fillets, or fish sticks on top

of each other. Enter the weight of the heaviest piece of fish and select pieces that are approximately the same size.

Whole fresh fish 1.3 lbs.

(0.6 kg)

0.7 lbs.

(0.3 kg)

4.1 lbs.

(2 kg)

Perforated (level 3) + baking pan (level 1)

Fresh fish fillet 0.4 lbs.

(0.2 kg)

0.2 lbs.

(0.1 kg)

4.0 lbs.

(2 kg)

Perforated (level 3) + baking pan (level 1)

Oysters & clams 2.2 lbs.

(1 kg)

1.2 lbs.

(0.5 kg)

5.2 lbs.

(2.5 kg)

Perforated (level 3) + baking pan (level 1)

Breads

Use parchment paper on the baking pan when baking breads and rolls. EasyCook programs are for free-form loaves

only. Baking bread in a loaf pan is not recommended. The dough should not be too soft. Before baking, use a sharp

knife to make several slashes, about 0.4" (1 cm) deep into the bread dough. Let the dough rise before baking. The

EasyCook program is for baking only. Fresh rolls should all weigh the same. Enter the weight of the individual bread

rolls.

Braided loaf 2.2 lbs.

(1 kg)

1.0 lbs.

(0.5 kg)

4.2 lbs.

(2 kg)

Baking pan (level 2)

Multigrain 2.2 lbs.

(1 kg)

1.4 lbs.

(0.6 kg)

4.2 lbs.

(2 kg)

Baking pan (level 2)

White bread 2.2 lbs.

(1 kg)

1.0 lbs.

(0.5 kg)

4.2 lbs.

(2 kg)

Baking pan (level 2)

Rye bread 2.2 lbs.

(1 kg)

1.4 lbs.

(0.6 kg)

4.2 lbs.

(2 kg)

Baking pan (level 2)

Fresh rolls 0.1 lbs.

(0.05 kg)

0.1 lbs.

(0.05 kg)

0.6 lbs.

(0.3 kg)

Baking pan (level 2)

Food

Default

Weight

Min.

Weight

Max.

Weight

Accessories and Rack Levels

English 60

Getting the Most Out of Your Steam Oven

Cooking Tables and Tips

These tables contain a selection of dishes that can be

easily prepared in the steam convection oven. You can find

out which oven mode, accessories and cooking time are

best suited for your dish. If not specified otherwise, this

information applies to dishes placed in a cold appliance.

Accessories

Use the accessories that come with the appliance.

Ovenware

If you use ovenware, always place it in the center of the

rack.

The ovenware must be heat and steam resistant. Thick-

walled ovenware extends the cooking time.

Use foil to cover food that would normally be prepared in a

water bath (such as when melting chocolate).

Steaming

Steaming is a particularly gentle way to cook food. The

steam envelopes the food, preventing the food from losing

nutrients. No excess pressure is needed for cooking,

allowing the food to maintain its shape, color and typical

flavor.

Cooking Times and Quantities

When steaming, the cooking times are based on the size of

the piece, not on the entire quantity of food. The appliance

can steam up to 14 lbs. (6.4 kg) of food.

Note the sizes of pieces listed in the tables. The cooking

time is shorter for smaller pieces and longer for larger

pieces. The quality and age of the food also affect the

cooking time. The values provided therefore serve only as

a guideline.

Distribute Food Evenly

Always distribute the food evenly in the ovenware. If the

food is placed unevenly in the ovenware, it will cook

unevenly.

Delicate Food

Do not layer delicate foods too high in the cooking pan. It is

better to use two pans in this case.

Cooking an Entire Meal

You can cook entire meals at the same time in Steam

mode without mixing the flavors of the different food. Place

the food with the longest cooking time in the appliance first

and then add the remaining dishes at the appropriate time.

This will ensure that all dishes are ready at the same time.

The total cooking time will be longer when cooking an

entire meal, since every time the appliance door is opened,

some steam escapes and the appliance has to reheat.

True Convection

True Convection is particularly suited for sweet and savory

baked goods, braised meat and various cakes.

WARNING:

DO NOT use aluminum foil or protective liners to line any

part of the appliance, especially the oven bottom.

Installing these liners may result in risk of electric shock

or fire

English 61

Vegetables

Place vegetables in the perforated cooking pan and place pan at rack level 3. Place the baking pan underneath it at

rack level 1. The baking pan will catch any drippings.

Food Size Accessories Oven Mode Temperature Cooking Time

Artichokes Whole Perforated +

baking pan

Steam 210üF (100üC) 30 – 35 min.

Cauliflower Whole Perforated +

baking pan

Steam 210üF (100üC) 30 – 40 min.

Cauliflower Florets Perforated +

baking pan

Steam 210üF (100üC) 10 – 15 min.

Broccoli Florets Perforated +

baking pan

Steam 210üF (100üC) 8 – 10 min.

Peas – Perforated +

baking pan

Steam 210üF (100üC) 5 – 10 min.

Fennel Slices Perforated +

baking pan

Steam 210üF (100üC) 10 – 14 min.

Stuffed vegetables

(zucchini, eggplant,

peppers)

DO NOT

precook

vegetables

Baking pan

at level 2

Steam

Convection

320 – 360üF

(160 – 180üC)

15 – 30 min.

Green beans – Perforated +

baking pan

Steam 210üF (100üC) 15 – 20 min.

Carrots Slices Perforated +

baking pan

Steam 210üF (100üC) 10 – 20 min.

Kohlrabi Slices Perforated +

baking pan

Steam 210üF (100üC) 15 – 20 min.

Leeks Slices Perforated +

baking pan

Steam 210üF (100üC) 4 – 6 min.

Swiss Chard* Shredded Perforated +

baking pan

Steam 210üF (100üC) 8 – 10 min.

Green asparagus* Whole Perforated +

baking pan

Steam 210üF (100üC) 7 – 12 min.

White asparagus* Whole Perforated +

baking pan

Steam 210üF (100üC) 10 – 15 min.

Spinach* – Perforated +

baking pan

Steam 210üF (100üC) 2 – 3 min.

Brussels sprouts Florets Perforated +

baking pan

Steam 210üF (100üC) 20 – 30 min.

Red beets Whole Perforated +

baking pan

Steam 210üF (100üC) 40 – 50 min.

Red cabbage Shredded Perforated +

baking pan

Steam 210üF (100üC) 30 – 35 min.

Cabbage Shredded Perforated +

baking pan

Steam 210üF (100üC) 25 – 35 min.

Zucchini Slices Perforated +

baking pan

Steam 210üF (100üC) 2 – 3 min.

Pea pods – Perforated +

baking pan

Steam 210üF (100üC) 8 – 12 min.

* Preheat the appliance. Place food in oven before preheat unless using the Slow Cook or True Convection modes.

English 62

Side Dishes and Legumes

Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup.

Meat, Poultry, Fish

Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection

steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices.

Using the Steam Convection mode makes the meat particularly tender and juicy on the inside while forming a crust on

the outside.

Food

Ratio/

Information

Accessories Oven Mode Temperature Cooking Time

Potatoes (unpeeled) Medium size Perforated (level 3) +

baking pan (level 1)

Steam 210üF (100üC) 35 – 45 min.

Potatoes (peeled) Quartered Perforated (level 3) +

baking pan (level 1)

Steam 210üF (100üC) 20 – 25 min.

Potato gratin – Baking pan (level 2) Steam 210üF (100üC) 35 – 45 min.

Brown rice 1:2 Cooking pan Steam 210üF (100üC) 30 – 40 min.

Long grain rice 1:2 Cooking pan Steam 210üF (100üC) 20 – 30 min.

Basmati rice 1:1.5 Cooking pan Steam 210üF (100üC) 20 – 30 min.

Parboiled rice 1:1.5 Cooking pan Steam 210üF (100üC) 15 – 20 min.

Lentils 1:2 Cooking pan Steam 210üF (100üC) 30 – 45 min.

Canellini beans,

pre-softened

1:2 Cooking pan Steam 210üF (100üC) 65 – 75 min.

Couscous 1:1 Cooking pan Steam 210üF (100üC) 6 – 10 min.

Dumplings – Perforated (level 3) +

baking pan (level 1)

Steam 205üF (95üC) 20 – 25 min.

Food

Amount/

Weight

Accessories Oven Mode Temperature

Cooking

Time

Poultry

Chicken, whole 2.65 lbs.

(1.2 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

360 – 375üF

(180 – 190üC)

50 – 60 min.

Chicken, halved per 1 lbs.

(0.4 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

360 – 375üF

(180 – 190üC)

35 – 45 min.

Chicken breast per 0.33 lbs.

(0.15 kg)

Perforated (level 3) +

baking pan (level 1)

Steam 210üF (100üC) 15 – 25 min.

Chicken pieces per 2.65 lbs.

(1.2 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

360 – 375üF

(180 – 190üC)

20 – 35 min.

Duck, whole 4.5 lbs. (2 kg) Wire rack + baking

pan (level 2)

Steam Convec /

True convection

340üF (170üC)/

410üF(210üC)

60 – 80 min./

15 – 20 min.

Duck breast* per 0.77 lbs.

(0.35 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

360 – 375üF

(180 – 190üC)

10 – 15 min.

Turkey, whole,

unstuffed

8 – 11 lbs. Wire rack + baking

pan (level 2)

Steam

Convection

325üF (165üC) 50 – 75 min.

Turkey, whole,

unstuffed**

12 – 14 lbs. Wire rack + baking

pan (level 2)

Steam

Convection

325üF (165üC) 80 – 95 min.

Rolled turkey roast 3.5 lbs.

(1.5 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

300 – 320üF

(150 – 160üC)

70 – 90 min.

* Sear first

** Use baking pan 1 5/8" deep (see Additional Accessories)

English 63

Turkey breast 2 lbs. (1 kg) Wire rack + baking

pan (level 2)

Steam

Convection

300 – 320üF

(150 – 160üC)

60 – 80 min.

Beef

Pot-roasted beef* 3.5 lbs.

(1.5 kg)

Wire rack + baking

pan (level 2)

Reheat 285 – 300üF

(140 – 150üC)

100 – 140

min.

Filet of beef,

medium*

2 lbs. (1 kg) Wire rack + baking

pan (level 2)

Reheat 340 – 360üF

(170 – 180üC)

20 – 28 min.

Thin slice of roast

beef, medium*

2 lbs. (1 kg) Wire rack + baking

pan (level 2)

True Convection 340 – 360üF

(170 – 180üC)

40 – 55 min.

Thick slice of sirloin,

medium*

2 lbs. (1 kg) Wire rack + baking

pan (level 2)

True Convection 340 – 360üF

(170 – 180üC)

45 – 60 min.

Veal

Veal, bone-in 3.5 lbs.

(1.5 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

320 – 360üF

(160 – 180üC)

50 – 70 min.

Veal loin 2 lbs. (1 kg) Wire rack + baking

pan (level 2)

Steam

Convection

320 – 360üF

(160 – 180üC)

15 – 25 min.

Breast of veal,

stuffed

3.5 lbs.

(1.5 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

285 – 320üF

(140 – 160üC)

75 – 120

min.

Pork

Bone-in without rind 3.5 lbs.

(1.5 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

320 – 360üF

(160 – 180üC)

50 – 70 min.

Bone-in with rind 3.5 lbs.

(1.5 kg)

Wire rack + baking

pan (level 2)

Steam/

Steam

Convection

True Convection

210üF (100üC)/

285 – 320üF

(140 – 160üC)

410 – 430üF

(140 – 160üC)

20 – 25 min.

40 – 50 min.

20 min.

Pork chop, boneless* 1.2 lbs.

(0.5 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

285 – 320üF

(140 – 160üC)

75 – 120

min.

Fillet in puff pastry 2 lbs. (1 kg) Baking pan (level 2) Steam

Convection

360 – 390üF

(180 – 200üC)

40 – 60 min.

Smoked pork on the

bone

2 lbs. (1 kg) Wire rack + baking

pan (level 2)

Steam

Convection

250 – 285üF

(120 – 140üC)

60 – 70 min.

Smoked pork ribs Sliced Baking pan (level 2) Steam 210üF (100üC) 15 – 20 min.

Rolled roast 3.5 lbs.

(1.5 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

340 – 360üF

(170 – 180üC)

70 – 80 min.

Other

Meat loaf made from 1.2

lbs. (0.5 kg)

ground meat

Baking pan (level 2) Steam

Convection

340 – 360üF

(170 – 180üC)

45 – 60 min.

Boned leg of lamb 3.5 lbs.

(1.5 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

340 – 360üF

(170 – 180üC)

60 – 80 min.

Loin of lamb on the

bone*

3.5 lbs.

(1.5 kg)

Wire rack + baking

pan (level 2)

Steam

Convection

320 – 360üF

(160 – 180üC)

15 – 25 min.

Wiener sausages – Perforated (level 3) +

baking pan (level 1)

Steam 175 – 185üF

(80 – 85üC)

12 – 18 min.

Fish

Whole per 0.66 lbs.

(0.3 kg)

Perforated (level 3) +

baking pan (level 1)

Steam 175 – 195üF

(80 – 90üC)

15 – 25 min.

Food

Amount/

Weight

Accessories Oven Mode Temperature

Cooking

Time

* Sear first

** Use baking pan 1 5/8" deep (see Additional Accessories)

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Roasting Tips

Fillet per 3.5 lbs.

(1.5 kg)

Perforated (level 3) +

baking pan (level 1)

Steam 175 – 195üF

(80 – 90üC)

10 – 20 min.

Trout, whole per 0.5 lbs.

(0.2 kg)

Perforated (level 3) +

baking pan (level 1)

Steam 175 – 195üF

(80 – 90üC)

12 – 15 min.

Cod, filet per 0.33 lbs.

(0.15 kg)

Perforated (level 3) +

baking pan (level 1)

Steam 175 – 195üF

(80 – 90üC)

10 – 14 min.

Salmon, filet per 0.33 lbs.

(0.15 kg)

Perforated (level 3) +

baking pan (level 1)

Steam 210üF (100üC) 8 – 10 min.

Clams, oysters 0.33 lbs. (0.15

kg)

Baking pan (level 2) Steam 210üF (100üC) 10 – 15 min.

Haddock, perch filet per 0.5 lbs.

(0.2 kg)

Perforated (level 3) +

baking pan (level 1)

Steam 175 – 195üF

(80 – 90üC)

10 – 20 min.

Stuffed sole rolls – Perforated (level 3) +

baking pan (level 1)

Steam 175 – 195üF

(80 – 90üC)

10 – 20 min.

Shrimp, large per 1 lb

(0.4 kg)

Perforated (level 3) +

baking pan (level 1)

Steam 210üF (100üC) 8 – 13 min.

Shrimp, medium per 1 lb

(0.4 kg)

Perforated (level 3) +

baking pan (level 1)

Steam 210üF (100üC) 5 – 8 min.

Food

Amount/

Weight

Accessories Oven Mode Temperature

Cooking

Time

* Sear first

** Use baking pan 1 5/8" deep (see Additional Accessories)

When is the roast done? Use a food thermometer (available in stores) to measure the

meat temperature.

The roast is too dark and crust is burned in some areas. Check the rack level and temperature.

The roast turned out well, but the sauce is burned. Next time, use a smaller roasting pan or add more liquid.

The roast looks good, but the sauce is too light and

runny.

Next time, use a larger roasting pan or add less liquid.

English 65

Slow Cooking Meat

Slow cooking is ideal for cooking all tender cuts of meat that will be cooked medium rare. The meat stays very moist

and is tender.

Place the baking pan in the combination oven and preheat the oven using Slow Cook mode. Sear the meat well on all

sides on the cooktop. Place the meat in the preheated combination oven and continue to slow cook. After it is done,

arrange it on preheated plates and add a warm sauce on top.

Souffles, Casseroles, Additions to Soups, etc.

Food Amount/Weight Accessories Temperature Cooking Time

Boned leg of lamb 2 – 3.5 lbs.

(1 – 1.5 kg)

Baking pan (level 2) 175üF (80üC) 140 – 160 min.

Roast beef 3.5 – 5.5 lbs.

(1.5 – 2.5 kg)

Baking pan (level 2) 175üF (80üC) 150 – 180 min.

Pork fillets – Baking pan (level 2) 175 – 195üF

(80 – 90üC)

50 – 70 min.

Pork medallions – Baking pan (level 2) 175üF (80üC) 50 – 60 min.

Beef steaks approx. 1.2 in. thick Baking pan (level 2) 175üF (80üC) 40 – 80 min.

Duck breast – Baking pan (level 2) 175üF (80üC) 35 – 55 min.

Food Accessories Oven Mode Temperature Cooking Time

Lasagna Baking pan (level 2) Steam Convection 320 – 340üF

(160 – 170üC)

35 – 45 min.

Souffles Souffle dish + wire rack

(level 2)

Steam Convection 360 – 390üF

(180 – 200üC)

15 – 25 min.

Semolina dumplings

Perforated (level 3) +

baking pan (level 1)

Steam 195üF (205üC) 7 – 10 min.

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Desserts, Compotes

Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste.

Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the

side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly.

Yogurt: Heat the milk on the cooktop to 195üF (90üC). Remove from heat and let cool to 105üF (40üC). Heating the milk

is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the appropriate

amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids. After it is done,

arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the refrigerator to cool.

Cakes and Baked Goods

Dark metal baking pans are recommended. The temperature and cooking time depend on the quantity and consistency

of the dough. Temperature ranges are therefore provided in the charts. Start with a lower temperature setting. This will

provide for more even browning. Use a higher temperature setting the next time, if necessary. DO NOT overfill the rack

or baking pan.

Food Accessories Oven Mode Temperature Cooking Time

Yeast dumplings Baking pan Steam 210üF (100üC) 20 – 25 min.

Egg custard Mold + wire rack Steam 195 – 205üF

(90 – 95üC)

15 – 20 min.

Sweet baked items

(such as rice pudding)

Ovenproof dish + wire rack Steam Convection 320 – 340üF

(160 – 170üC)

50 – 60 min.

Rice pudding* Baking pan Steam 210üF (100üC) 25 – 35 min.

Yogurt Portion-sized jars + wire rack Steam 105üF (40üC) 300 – 360 min.

Apple compote Baking pan Steam 210üF (100üC) 10 – 15 min.

Pear compote Baking pan Steam 210üF (100üC) 10 – 15 min.

Cherry compote Baking pan Steam 210üF (100üC) 10 – 15 min.

Rhubarb compote Baking pan Steam 210üF (100üC) 10 – 15 min.

Plum compote Baking pan Steam 210üF (100üC) 10 – 15 min.

*You can also use the relevant program (see Automatic Programming).

Food Accessories Oven Mode Temperature Cooking Time

Cake in Molds or Springform Pans

Sponge cake 10-inch tube pan (level 2) True Convection 300 – 320üF

(150 – 160üC)

60 – 70 min.

Sponge flan base Ring (level 2) True Convection 300 – 320üF

(150 – 160üC)

30 – 45 min.

Delicate fruit flan, sponge Springform cake pan (level 2) True Convection 300 – 320üF

(150 – 160üC)

45 – 55 min.

Sponge base (2 eggs) Ring (level 2) True Convection 360 – 375üF

(180 – 175üC)

12 – 16 min.

Sponge flan (6 eggs) Springform cake pan (level 2) True Convection 300 – 320üF

(150 – 160üC)

25 – 35 min.

Shortcrust pastry base with

crust

Springform cake pan (level 2) True Convection 300 – 320üF

(150 – 160üC)

40 – 50 min.

Swiss flan Springform cake pan (level 2) True Convection 360 – 375üF

(180 – 175üC)

35 – 60 min.

Bundt

cake pan (level 2)

Steam

Convection

300 – 320üF

(150 – 160üC)

35 – 45 min.

Savory cakes Quiche dish (level 2) True Convection 360 – 375üF

(180 – 175üC)

35 – 60 min.

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Apple tart Flan base cake pan (level 2) True Convection 340 – 375üF

(170 – 190üC)

35 – 50 min.

Sheet cakes

Yeast cake

Baking pan (level 2)

Steam

Convection/

True Convection

300 – 320üF

(150 – 160üC)/

300 – 320üF

(150 – 160üC)

35 – 45 min.

Swiss roll

Baking pan (level 2)

True Convection 360 – 375üF

(180 – 175üC)

10 – 15 min.

Braided loaf

Baking pan (level 2)

Steam

Convection

300 – 320üF

(150 – 160üC)

25 – 35 min.

Strudel, sweet

Baking pan (level 2)

Steam

Convection

320 – 360üF

(160 – 180üC)

40 – 60 min.

Onion tart

Baking pan (level 2)

Steam

Convection

340 – 360üF

(170 – 180üC)

30 – 40 min.

Bread, Bread Rolls

White bread, 1.7 lbs.

(0.75 kg) flour

Baking pan +

parchment paper (level 2)

Steam

Convection/

True Convection

390 – 410üF

(200 – 210üC)/

320 – 340üF

(160 – 170üC)

15 – 20 min./

20 – 25 min.

Sourdough bread, 1.7 lbs.

(0.75 kg) flour

Baking pan +

parchment paper (level 2)

Steam

Convection/

True Convection

390 – 410üF

(200 – 210üC)/

300 – 320üF

(150 – 160üC)

15 – 20 min./

40 – 60 min.

Multigrain bread,

1.7 lbs. (0.75 kg) flour

Baking pan +

parchment paper (level 2)

Steam

Convection/

True Convection

390 – 430üF

(200 – 220üC)/

320 – 340üF

(160 – 170üC)

15 – 20 min./

25 – 40 min.

Whole grain bread, 1.7 lbs.

(0.75 kg) flour

Baking pan +

parchment paper (level 2)

Steam

Convection/

True Convection

390 – 430üF

(200 – 220üC)/

285 – 300üF

(140 – 150üC)

20 – 30 min./

40 – 60 min.

Rye bread, 1.7 lbs.

(0.75 kg) flour

Baking pan +

parchment paper (level 2)

Steam

Convection/

True Convection

390 – 430üF

(200 – 220üC)/

300 – 320üF

(150 – 160üC)

20 – 30 min./

50 – 60 min.

Bread rolls, 0.15 lbs. (70 g)

each, unbaked

Baking pan +

parchment paper (level 2)

Steam

Convection

375 – 390üF

(190 – 200üC)

25 – 30 min.

Bread rolls made with

sweet yeast dough, 0.15

lbs. (70 g) each, unbaked

Baking pan +

parchment paper (level 2)

Steam

Convection

340 – 360üF

(170 – 180üC)

20 – 30 min.

Small Baked Products

Meringue Baking pan (level 2) True Convection 175 – 195üF

(80 – 90üC)

120 – 180 min.

Macaroons Baking pan (level 2) True Convection 285 – 320üF

(140 – 160üC)

15 – 25 min.

Puff pastry Baking pan (level 2) Steam

Convection

340 – 375üF

(170 – 190üC)

10 – 20 min.

Muffins Muffin pan (level 2) True Convection 340 – 375üF

(170 – 190üC)

20 – 30 min.

Choux pastry, such as

cream puffs

Baking pan (level 2) True Convection 340 – 375üF

(170 – 190üC)

27 – 35 min.

Food Accessories Oven Mode Temperature Cooking Time

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Baking Tips

Reheating Foods

Biscuits Baking pan (level 2) True Convection 300 – 320üF

(150 – 160üC)

12 – 17 min.

Leavened cake, such as

apple cake

Baking pan (level 2) True Convection 300 – 320üF

(150 – 160üC)

15 – 20 min.

Food Accessories Oven Mode Temperature Cooking Time

If using your own recipe. Look at cakes or baked goods in the table that are similar to your

recipe.

This will help to determine if the cake is

cooked through.

About 10 minutes before the end of baking time according to your

recipe, stick a toothpick into the highest part of the cake. The cake is

done when the batter no longer sticks to the toothpick.

Cake collapses. Next time, use less liquid or set oven temperature 20üF (10üC) lower.

Use the mixing times specified in the recipe.

The center of the cake is higher than on the

sides.

Do not grease the sides of the springform or cake pan. After baking,

carefully remove the cake from the pan using a knife.

Springform or loaf cake is too dark in the back. Do not place the baking pan up against the back wall of the oven.

Place it on the center of the rack.

Cake is too dry. Use a toothpick to make small holes in the finished cake and pour

drops of fruit juice or alcoholic beverage over the cake. Next time, set

the temperature 20üF (10üC) higher and shorten the baking time or use

the Combination oven mode.

The bread or cake looks good, but is runny

inside (overly moist, has streaks of liquid

running through it.)

Next time, use less liquid. Bake a little longer and at a lower

temperature. Prebake crusts for pies and cakes with juicy/runny fillings.

Sprinkle crust with almonds or bread crumbs and then add the filling.

Use the baking time specified in the recipe.

Cakes or baked goods brown unevenly. Set the temperature a little lower next time.

Food Accessories Oven Mode Temperature Cooking Time

Dinner plate Wire rack (level 2) Reheat 250üF (120üC) 12 – 18 min.

Vegetables Baking pan (level 3) Reheat 210üF (100üC) 12 – 15 min.

Noodles, potatoes, rice Baking pan (level 3) Reheat 210üF (100üC) 5 – 10 min.

Bread rolls* Wire rack (level 2) Steam Convection 340 – 360üF

(170 – 180üC)

6 – 8 min.

Baguettes* Wire rack (level 2) Steam Convection 340 – 360üF

(170 – 180üC)

5 – 10 min.

Bread* Wire rack (level 2) Steam Convection 340 – 360üF

(170 – 180üC)

8 – 12 min.

Pizza Wire rack + baking pan

(level 3)

Reheat 340 – 360üF

(170 – 180üC)

12 – 15 min.

*Preheat for 5 minutes

English 69

Defrosting

Freeze the food as flat as possible and in appropriate portions at -0˚F (-18˚C). Do not freeze oversized portions.

Defrosted food does not keep as long and spoils more quickly than fresh food. Defrost the food in the freezer bag on a

plate or in the perforated cooking pan. Always slide the baking pan under the perforated cooking pan. This keeps the

food from lying in the defrosted water and keeps the oven clean. Use the Defrost mode. If necessary, while the food is

thawing, split it up or take pieces that have already thawed out of the appliance. Let the food sit for another 5 – 15

minutes after it has thawed to reach room temperature.

Defrosting meats: Thaw cuts of meat that will be breaded just until seasonings and bread crumbs can stick to the

meat.

Defrosting poultry: Remove from packaging before defrosting. Make sure to pour out any defrosted liquid.

Proofing Dough

The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or

carefully place the rack on the oven bottom.

Place the dough-rising bowl on the rack. DO NOT cover the dough.

WARNING:

When defrosting animal food products, make sure to remove the thawed liquid. The liquid must not come into contact

with other food products. Bacteria could be transferred to the other food. After the food has thawed, heat up the steamer

oven using True Convection for 15 minutes at 360˚F (180˚C).

Food Amount/Weight Accessories Temperature Cooking Time

Chicken parts, bone-in 2 lbs. (1 kg)

Perforated (level 3) +

baking pan (level 1)

115 – 120˚F

(45 – 50˚C)

60 – 70 min.

Chicken parts, boneless 1 lb. (0.4 kg)

Perforated (level 3) +

baking pan (level 1)

115 – 120˚F

(45 – 50˚C)

30 – 35 min.

Block-frozen vegetables

(such as spinach)

1 lb. (0.4 kg)

Perforated (level 3) +

baking pan (level 1)

115 – 120˚F

(45 – 50˚C)

20 – 30 min.

Berries 0.66 lbs. (0.3 kg)

Perforated (level 3) +

baking pan (level 1)

115 – 120˚F

(45 – 50˚C)

5 – 8 min.

Fish fillets 1 lb. (0.4 kg)

Perforated (level 3) +

baking pan (level 1)

115 – 120˚F

(45 – 50˚C)

15 – 20 min.

Beef –

Perforated (level 3) +

baking pan (level 1)

115 – 120˚F

(45 – 50˚C)

70 – 80 min.

Food Amount/Weight Accessories Temperature Cooking Time

Yeast dough 2 lbs. (1 kg) Bowl + wire rack 100˚F (38˚C) 20 – 30 min.

Sourdough 2 lbs. (1 kg) Bowl + wire rack 100˚F (38˚C) 20 – 30 min.

Food Accessories Oven Mode Temperature Cooking Time

Yeast dough Perforated (level 3) +

cooking pan (level 1)

Steam 210˚F (100˚C) 30 – 45 min.

Sourdough Perforated (level 3) +

cooking pan (level 1)

Steam 210˚F (100˚C) 40 – 50 min.

English 70

Juice Extraction

Before extracting juice from berries, place the berries in a bowl and add sugar. Let the berries sit for one hour so that

the juice is drawn out. Place berries in the perforated cooking pan and place pan at rack level 3. To catch the juice,

place the non-perforated cooking pan at rack level 1. When ready, pour the berries into a cheese cloth and squeeze out

the remaining juice.

Frozen Products

Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold

oven.

Food Accessories Oven Mode Temperature Cooking Time

French fries Baking pan + parchment

paper (level 2)

True Convection 340 – 375˚F

(170 – 190˚C)

25 – 35 min.

Croquettes Baking pan + parchment

paper (level 2)

True Convection 360 – 390˚F

(180 – 200˚C)

18 – 22 min.

Thinly sliced fried potatoes Baking pan + parchment

paper (level 2)

True Convection 360 – 390˚F

(180 – 200˚C)

25 – 30 min.

Pasta, fresh,

refrigerated*

Baking pan + parchment

paper (level 2)

Steam 210˚F (100˚C) 5 – 10 min.

Lasagna, frozen Baking pan + wire rack

(level 2)

Steam

Convection

375 – 410˚F

(190 – 210˚C)

35 – 55 min.

Pizza, thin crust Baking pan + wire rack

(level 2)

True Convection 360 – 390˚F

(180 – 200˚C)

15 – 23 min.

Pizza, deep dish Baking pan + wire rack

(level 2)

True Convection 360 – 390˚F

(180 – 200˚C)

18 – 25 min.

Pizza, french bread Baking pan + wire rack

(level 2)

True Convection 360 – 390˚F

(180 – 200˚C)

18 – 22 min.

Chilled pizza Baking pan + parchment

paper (level 2)

True Convection 340 – 360˚F

(170 – 180˚C)

12 – 17 min.

Herb butter baguettes,

refrigerated

Baking pan (level 2) True Convection 360 – 390˚F

(180 – 200˚C)

15 – 20 min.

Pretzels, frozen Baking pan + parchment

paper (level 2)

True Convection 360 – 390˚F

(180 – 200˚C)

18 – 22 min.

Partially cooked bread rolls

or baguettes, pre-baked

Baking pan + parchment

paper (level 2)

True Convection 300 – 340˚F

(150 – 170˚C)

18 – 22 min.

Strudel, frozen Baking pan + parchment

paper (level 2)

Steam

Convection

320 – 360˚F

(160 – 180˚C)

45 – 60 min.

Fish sticks Baking pan + parchment

paper (level 2)

True Convection 380 – 400˚F

(195 – 205˚C)

20 – 24 min.

Whole fish Perforated (level 3) +

cooking pan (level 1)

Steam 175 – 210˚F

(80 – 100˚C)

20 – 25 min.

Frozen fish fillets Baking pan + wire rack

(level 2)

Steam

Convection

360 – 390˚F

(180 – 200˚C)

35 – 50 min.

Salmon fillets Perforated (level 3) +

cooking pan (level 1)

Steam 175 – 210˚F

(80 – 100˚C)

20 – 25 min.

Broccoli Perforated (level 3) +

cooking pan (level 1)

Steam 210˚F (100˚C) 4 – 6 min

Cauliflower Perforated (level 3) +

cooking pan (level 1)

Steam 210˚F (100˚C) 5 – 8 min.

Green beans Perforated (level 3) +

cooking pan (level 1)

Steam 210˚F (100˚C) 4 – 6 min

*Add a little liquid

English 71

Special Foods

Carrots Perforated (level 3) +

cooking pan (level 1)

Steam 210üF (100üC) 3 – 5 min.

Mixed vegetables Perforated (level 3) +

cooking pan (level 1)

Steam 210üF (100üC) 4 – 8 min.

Brussels sprouts Perforated (level 3) +

cooking pan (level 1)

Steam 210üF (100üC) 5 – 10 min.

Food Accessories Oven Mode Temperature Cooking Time

*Add a little liquid

Food Size Accessories Oven Mode Temperature Cooking Time

Soft cooked eggs Large Perforated + (level 3)

Baking Pan (level 1)

Steam 210üF (100üC) 9 – 11 min.

Hard cooked eggs Large Perforated + Baking

Pan

Steam 210üF (100üC) 14 – 17 min.

English 72

Using the

Warming Drawer

Using the

Warming Drawer

English 75

Warming Drawer

IMPORTANT:

Use ONLY heat-safe dishes in the warming oven.

The warming drawer will keep hot, cooked foods at serving

temperature. Always start with hot food. DO NOT use the

warming drawer to heat cold food other than crisping

crackers, chips, and dry cereal or warming dishes or plates.

Turning the Warming Drawer ON/OFF

The warming drawer will automatically shut off after

12 hours. The warming drawer will operate at three

different temperatures: LOW, MED, and HIGH.

When a warming mode is selected, the blue indicator light

for that mode illuminates.

Preheating the Warming Drawer

Preheat the warming drawer when keeping food warm. For

best results, preheat for the following times:

 LOW: 5 minutes

 MED: 10 minutes

 HIGH: 15 minutes

Keeping Food Warm

1. Press the pad for the desired temperature setting.

2. Allow the drawer to preheat.

3. Place cooked, hot food in the drawer.

It is okay to leave food in the cookware it was prepared in.

You can also transfer food to a heat-safe serving dish

before placing it in the warming drawer. Aluminum foil may

be used to cover food.

Warming Plates and Bowls

1. Place plates and bowls in warming drawer.

2. Press “HIGH”.

-- Allow the cookware to heat up slowly as the warming

drawer preheats.

-- DO NOT place cold plates in an already heated

warming drawer. Placing a cold dish into a hot

environment can cause the glass to expand rapidly,

which may result in the cookware breaking.

3. Use pot holders to remove hot plates after heating.

Crisping Stale Items

Place food in low-sided dishes or pans.

1. Press “LOW”.

2. Preheat for 5 minutes, then place dish in drawer.

3. Check crispness after 45 minutes. Continue crisping if

needed.

CAUTION:

Plastic containers or plastic wrap can melt if in direct

contact with the drawer or a hot utensil. If it melts onto

the drawer, it may not be removable.

WARNING:

DO NOT store flammable materials in the warming

drawer. This includes paper, plastic or cloth items, such

as cookbooks and towels, as well as flammable liquids.

DO NOT use the warming drawer to heat towels.

DO NOT store explosives, such as aerosol cans, in or

near the drawer. Flammable materials may explode and

result in fire or property damage.

Figure 40: Warming Drawer

OFF

LOW MED HIGH

OFF

LOW

MED

HIGH

OFF LOW MED HIGH

English 76

Warming Drawer Recommendations

Food/Cookware Level

Bacon

HIGH

Beef: rare, medium and well done

MED

Bread: hard rolls, soft rolls, coffee cakes,

biscuits, toast

MED

Bread, quick: wraps, waffles, pancakes,

pizza*

HIGH

Cakes: crumb cakes, muffins

HIGH

Casseroles

MED

Chocolate, broken (to melt)* HIGH

Cereal, cooked

MED

Dough (to proof), cover** LOW

Eggs: hard boiled, scrambled

MED

Fish, seafood

MED

Fried foods* HIGH

Frozen foods: cream cakes, butter, cheese

(to defrost)

LOW

Fruits

MED

Gelatin (to dissolve) HIGH

Gravy, cream sauces

MED

Ham, Lamb and Pork

MED

Pie crusts

MED

Potatoes, baked

HIGH

Potatoes, mashed

MED

Poultry, roasted

MED

Sausage

HIGH

Vegetables

MED

Plates HIGH

Cups, heat-safe LOW

Plate of food

MED

* Preheat cookware

** Cover food

Preheat cookware & cover food

CAUTION:

To maintain food safety, DO NOT leave food in the oven

for more than one hour before or after cooking.

WARNING:

DO NOT use aluminum foil or protective liners to line any

part of the warming drawer, especially the oven bottom.

Installation of these liners may result in a risk of electric

shock or fire.

Care and

Maintenance

Care and Maintenance

English 79

Care and Maintenance

Self-Cleaning the Main Oven

Main Oven

The self-cleaning mode of the large convection oven in

your new range features pyrolytic self-cleaning. When set

to the CLEAN mode, the oven reaches a high temperature,

approximately 850°F (455°C), that burns off the food soil.

When the oven is set for CLEAN, the Standard cooktop

STAR

burners, the electric griddle, and the warming

drawer may be used. The steam oven and the outer STAR

burners, having the ExtraLow

feature, cannot be used.

It is common to see smoke and/or flames during the

clean cycle, depending on the content and amount of soil

remaining in the oven. If a flame persists, turn off the oven

and allow it to cool before opening the door to wipe up the

excessive food soil.

At the end of the CLEAN cycle, some gray ash or burned

residue may remain inside the oven. This is a mineral

deposit that does not burn or melt. The amount of ash

depends on how heavily soiled the oven was before it was

cleaned. 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 Formula 409

or Fantastik

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

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 careful not to rub the oven gasket while wiping.

 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. The temperature gauge begins to move to

CLEAN five minutes after the clean mode is initiated.

Check the door to confirm that it is locked. You can stop the

clean cycle by selecting the OFF position.

Make certain that the oven door is locked at the

beginning of the cleaning cycle.

Prevention of Successive Self-Clean Cycles

The ovens are programmed to prevent initiation of a

second Self-Clean cycle for a period of 24 hours. All of the

other functions are available immediately after completion

of Self-Clean.

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 self-

clean, fumes are released that may be harmful to

birds.

English 80

To Set Self-Clean

1. Remove oven racks.

2. Ensure oven door is shut.

3. Select SELF CLEAN using the Mode Selector Ring,

which surrounds the Temperature Selector Knob.

4. Set Temperature Selector Knob to CLEAN.

— Oven latch moves to secure the door.

— Cooling Blower turns on.

— The temperature indicator moves to CLEAN after

five minutes.

Note:

The door closing process takes approximately 20 seconds

to complete, at which time the door becomes locked.

Check to make certain the door is locked.

At the End of the Clean Cycle

The CLEAN cycle takes approximately 2 hours to

complete. DO NOT turn either of the oven control knobs to

the OFF position until the automatic lock cycles to the open

position.

1. Select OFF using the Mode Selector Ring to OFF.

— The door latch will open automatically when the

oven is below 500°F (200°C) and the automatic

Door Lock completes its 20-second cycle to the

open position.

— The cooling blower turns off when the oven

temperature drops to 375°F (190°C).

2. Turn Temperature Selector Knob to OFF position.

Cleaning Hints

1. The porcelain enamel finish is acid resistant, but not

acid proof. Acidic foods, such as citrus juices,

tomatoes, rhubarb, vinegar, alcohol, and milk, should

be wiped up and not allowed to bake onto the porcelain

during the next use.

2. Remove the oven racks. See Racks, on Range

Cleaning Recommendations, page 81.

3. The heating elements in the oven do not require

cleaning; the elements burn themselves clean when

the oven is in use. Both elements are permanently

connected. It is not necessary to clean the broiler

shield above the broil element.

Cleaning the Cooktop and the

Range Exterior

When Cleaning This Range:

1. Use the mildest cleaning procedure that will do the job

efficiently and effectively. Some cleaners of the same

type are harsher than others. Try on a small area first.

2. ALWAYS rub metal finishes in the direction of the

polish lines for maximum effectiveness and to avoid

marring the surface.

3. Use only clean soft cloths, sponges, paper towels,

fibrous brushes, plastic, non-metal or steel wool soap

pads for cleaning and scouring, as recommended on

the chart.

4. 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.

5. ALWAYS wipe dry immediately to avoid water marks.

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 every cleaning product be used in strict

accordance with the instructions on its package. The

following chart gives directions for cleaning this range.

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.

CAUTION:

Avoid cleaning any part of the range while it is hot.

English 81

Cleaning Recommendations

PART/MATERIAL SUGGESTED

CLEANERS

IMPORTANT

REMINDERS

Brass STAR

Burner Base and Cast Iron Cap

 Hot sudsy water; rinse and dry

thoroughly.

 Mild abrasive cleansers: Bon-ami

Cameo

Aluminum and Stainless

Steel Cleaner, Wright's

All Purpose

Brass Polish.

 Liquid cleaners: Kleen King

 Stiff nylon bristle tooth brush to clean

port openings.

 After cleaning, make sure that the

STAR burner cap is correctly seated

on the STAR burner base.

 DO NOT scratch or gouge

the port openings of STAR

burner cap.

Control Knobs/ Metal

Bezels/Chrome

 Hot sudsy water; rinse and dry

immediately.

 DO NOT soak knobs.

 DO NOT force knobs onto

wrong valve shaft.

Exterior Finish/ Back Guard

Stainless Steel

 Nonabrasive cleaners: hot water and

detergent, Fantastik

, Formula

409

. Rinse and dry immediately.

 Cleaner polish: Stainless Steel

Magic

to protect the finish from

staining and pitting; enhances

appearance.

 Hard water spots: household

vinegar.

 Mild Abrasive Cleaners: Siege

Stainless Steel and Aluminum

Cleaner, Kleen King

Stainless Steel

liquid cleaner.

 Heat discoloration: Cameo

Barkeepers Friend

, Zud

Wright's

All Purpose Brass Polish.

 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.

English 82

Grates/ Porcelain Enamel on Cast Iron

 Nonabrasive cleaners: hot water and

detergent, Fantastik

, Formula

409

. Rinse and dry immediately.

 Mild abrasive cleaners: Bon-ami

and Soft Scrub

 Abrasive cleaners for stubborn

stains: soap-filled steel wool pad.

 Lestoil

or other degreaser.

 The grates are heavy; use

care when lifting. Place on

a protected surface.

 Blisters/ crazing/ chips are

common due to the

extreme temperatures on

grate fingers and rapid

temperature changes.

 Acidic and sugar-laden

spills deteriorate the

enamel. Remove soil

immediately.

 Abrasive cleaners, used

too vigorously or too often

can eventually mar the

enamel.

Griddle Grease Tray/ Aluminum with non-stick titanium coating

 Remove grease tray and discard

grease into a grease resistant

container for disposal. Wash grease

tray in warm soapy water or place in

dishwasher.

 Clean the grease tray after each use.

 Wash in detergent and hot water;

rinse and dry.

 Stubborn soil: Soft Scrub

 Empty grease tray after

each use.

 Remove tray after grease

has cooled. Be careful not

to fill it so full that tipping to

remove it spills the grease.

Griddle/ Aluminum with non-stick titanium coating

 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

 NEVER flood a hot griddle

with cold water. This can

warp or crack the

aluminum plate.

 DO NOT clean any part of

the grill or griddle in a self-

cleaning oven.

Igniters/ Ceramic  Use a cotton swab dampened with

water, Formula 409

or Fantastik

 DO NOT use sharp tools to

scrape the igniters. The

igniters are fragile. If an

igniter is damaged, it may

not light the STAR

burner.

PART/MATERIAL SUGGESTED

CLEANERS

IMPORTANT

REMINDERS

TER CANCEL

EN L

IGHT

–+

ER CA

NCEL

LIG

HT P

L LIGH

–

itche

n Ti

mer

ook

OFF

Kitc

en Timer

Timer

250

200

BROIL

CLEAN

lec

tronic

control

450

500

350

TER CANCEL

EN L

IGHT

–+

ER CA

NCEL

LIG

HT P

L LIGH

–

itche

n Ti

mer

ook

OFF

Kitc

en Timer

Timer

250

200

BROIL

CLEAN

lec

tronic

control

450

500

350

Grease

Tray

Grease

Tray

Lift handle and

remove tray

Lift handle and

remove tray

English 83

Warming Drawer Interior/ Polished

stainless steel

 Use dish detergent. Wash, rinse

well, and dry. For hard water spots or

scale, use white vinegar. Apply with

a sponge or cloth, rinse, and dry.

 Heat discoloration/corrosion: Clean

with Bar Keeper‘s Friend

sprinkled

on a wet sponge or wet cloth and

applied to the wet stainless steel

surface. Rub gently and evenly in the

direction of the grain. Rinse and dry.

None

Warming Drawer/ Glass  Use hot soapy water or mild cleaners

such as Fantastik

or Formula 409

Wash, rinse well and dry. Avoid

using abrasive cleaning agents, steel

wool pads and oven cleaners.

None

Warming Drawer Exterior Frame/

Brushed stainless steel

 Always wipe or rub in the direction of

the grain. Clean with a soapy

sponge, then rinse and dry, or wipe

with Fantastik

or Formula 409

sprayed on a paper towel.

 Protect and polish with Stainless

Steel Magic

and a soft cloth.

Remove water spots with a cloth

dampened with white vinegar.

None

Warming Drawer Control  Clean with hot soapy water or apply

Fantastik

or Formula 409

to a

clean sponge or paper towel and

wipe clean. Avoid using abrasive

cleaners and scrubbing pads.

None

Porcelain Enamel Spill Trays

 A cleaner such as Soft Scrub

may

be used. Apply with a damp sponge

or cloth according to the

manufacturer’s instructions. Rinse

thoroughly and wipe dry with a soft

cloth.

 If cleaners such as Bar Keeper’s

Friend

, Bon-ami

, Comet

or Ajax

are used, apply with a damp sponge

or cloth according to the

manufacturer’s directions. Rub

lightly as these cleansers may

scratch the finish. Rinse thoroughly

and wipe dry with a soft cloth.

 For burned on foods, soap filled fiber

or steel wool pads such as S.O.S.

or Brillo

may be used. Dampen the

pad and rub gently. Care must be

taken as these may scratch the

finish. Rinse thoroughly and wipe dry

with a soft cloth.

None

PART/MATERIAL SUGGESTED

CLEANERS

IMPORTANT

REMINDERS

English 84

PART/MATERIAL CLEANING PRODUCTS/DIRECTIONS

Broil Pan Grid/ Bottom

Porcelain Enamel

To loosen cooked on food, squirt empty hot grid with liquid detergent and

cover with wet paper towels. Allow to stand.

Hot sudsy water.

 Wash, rinse thoroughly and dry.

Cleaners: Soft Scrub

 Apply with a damp sponge or cloth according to manufacturer’s

directions. Rinse and wipe dry.

Powdered Cleanser: Bon-ami

, Comet

, Ajax

 Apply with a damp sponge or cloth according to manufacturer’s

directions. Rub lightly, it may scratch the finish. Rinse thoroughly and

wipe dry.

Soap-filled fiber or steel wool pads: S.O.S.

, Brillo

 Dampen pad, rub lightly, it may scratch the finish. Rinse thoroughly and

wipe dry.

Cavity

Porcelain Enamel on Steel

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.

Main Oven See Self-Cleaning Instructions, page 79.

Note:

Due to the high temperature used for self-cleaning, the oven may develop

fine hairlike lines or surface roughness. This is a common condition and

does not affect either the cooking or the cleaning performance of the oven.

Steam Oven See Steam Oven Cleaning and Maintenance, page 88.

Front Frame

Stainless Steel

See Exterior Finish/Back Guard, page 81.

English 85

Oven Racks and Rack Guides

Nickel Plated

Note:

The rack guides are removable, for

cleaning using this procedure (see

removal instructions on page 89).

Hot sudsy water.

 Wash, rinse thoroughly, and dry.

Cleaners: Soft Scrub

 Apply with a damp sponge or cloth according to manufacturer’s

directions. Rinse and wipe dry.

Powdered Cleanser: Bon-ami

, Comet

, Ajax

 Apply with a damp sponge or cloth according to manufacturer’s

directions. Rub lightly. Rinse thoroughly and wipe dry.

Soap filled fiber or steel wool pads: S.O.S.

, Brillo

 Dampen pad, rinse thoroughly, and dry.

Harsh Cleaners: Easy Off

Oven Cleaner.

Note:

Some commercial oven cleaners cause darkening and discoloration. Test

the cleaner on a small part of the rack and check for discoloration before

cleaning the entire rack.

 Apply a generous coating. Allow to stand for 10 to 15 minutes. Rinse

thoroughly and wipe dry.

If the racks do not slide easily after being cleaned, dampen a paper towel

with a small amount of cooking oil and rub it lightly over the side rails.

Doors

Exterior, Frame, Handle, Heat

Deflector

Stainless Steel

Use care to keep cleaners and water away from the door vents. If water or

cleaners spill into the vents, water may streak the glass inside.

See Exterior Finish / Back Guard / Stainless Steel, page 81.

Interior

Porcelain Enamel See Cavity, page 84.

Seal

Door Gasket

General Kitchen Cleaners: Formula 409

, Fantastik

 Spray on and blot dry with a cloth. Do not rub. Do not move, remove or

damage mesh.

PART/MATERIAL CLEANING PRODUCTS/DIRECTIONS

English 86

Do-It-Yourself Maintenance

Replacing the Light Bulbs

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 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 serial number.

To Replace the Light Bulb:

Use only 10 Watt, 12 Volt bi-pin halogen 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 oven racks.

3. Slide the tip of a flat blade screw driver between the

fixing clip and the lamp housing (Figure 42, A).

4. Support the glass lens cover with two fingers along the

bottom edge to prevent the cover from falling to the

bottom of the oven. Gently twist the flat blade screw

driver to loosen the glass lens cover.

5. Remove the glass lens cover and fixing clip.

6. Remove the bulb by grasping and sliding the bulb

straight back until the two prongs have cleared the

ceramic holder (Figure 42, B).

7. Do not touch the glass of the new replacement bulb

with your fingers. It may cause the bulb to fail when it

first lights. Grasp the replacement bulb with a clean dry

cloth. Locate the two prongs in the ceramic holder,

gently poking until the two prongs locate in the ceramic

socket.

8. Press down to seat the bulb (Figure 42, C).

9. Slide the protective lens into the holder clip and push

the other end until the fixing clip snaps back into the

housing (Figure 42, D).

10. Turn on circuit breaker.

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.

Figure 41: Oven Lamp Assembly

Lens

Halogen

Lamp

Housing

Ceramic

Holder

Clip

Figure 42: Bulb Replacement

English 87

To Replace the Steam Oven Light Bulb

Heat-resistant 120V / 25 Watt halogen bulbs with seals can

be purchased through retail stores or customer service.

When purchasing through customer service provide the

appliance model and serial numbers.

1. Turn off power to the appliance at the main power

supply (breaker box) or unplug the power cord.

2. Turn the cover to the left to remove.

3. Remove the bulb by grasping and sliding the bulb

straight back.

4. 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.

5. Ensure the seals and tension ring are returned to the

glass cover.

6. Screw the glass cover with seals back on.

7. Reconnect the appliance to power and reset the clock.

Never operate the appliance without the glass cover or

seals.

Replacing the Glass Cover or Seals

Damaged glass covers or seals must be replaced.

Replacement glass covers or seals may be purchased from

customer service. Provide customer service with the

appliance model and serial numbers.

Power Failure

In the event of a power failure, only the non ExtraLow

burners can be lit manually. It is necessary to light each

standard STAR

burner individually.

If the range's cooktop is being used when the power failure

occurs, turn all of the STAR burner control knobs to the

OFF position. The standard STAR 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 the way

around the STAR burner cap before adjusting the flame to

the desired height.

The four ExtraLow STAR burners on the outer sides cannot

be used during a power failure. Be sure to turn them OFF if

a power failure occurs because they will not turn back on

until the control knobs are turned OFF and then turned

back on again. See “WHAT TO DO IF YOU SMELL GAS”

on page 3.

If you have low gas pressure, contact your gas company.

Intermittent or Constant Igniter Sparking

Intermittent or constant sparking of the sealed gas surface STAR burners can result from a number of preventable

conditions. Eliminate these conditions as indicated in the following chart.

Figure 43: Steam Oven Lamp Assembly

SYMPTOM CAUSE REMEDY

Intermittent sparking  Ceramic igniter is wet or dirty.

 STAR burner ports are clogged.

 Carefully dry or clean igniter.

 Clean ports on STAR burner cap with a

wire, a needle or straightened paper clip.

More than four clicks of

igniter before lighting

 Improper fit of STAR burner cap

onto STAR burner base.

 Align STAR burner cap properly on

STAR burner base.

Constant Sparking  Range is not properly grounded.  Refer to Installation Instructions. Have a

qualified electrician ground the range

properly.

 Electrical power supply is

incorrectly

polarized.

 Refer to the Installation Manual.

Have a qualified electrician ground the

range properly.

English 88

Steam Oven Cleaning and Maintenance

Important:

Never use abrasives to clean the steam oven.

Remove all traces of cleaners used in the steam oven by

carefully following all instructions for wiping out the oven

and running rinse cycles. Cleaner residues can bond to the

glass in the oven door. They can also adversely affect the

flavor of foods cooked in the steam oven.

Never use steel wool or abrasive pads to clean the steam

oven. The oven cavity can rust if not properly cared for.

Steam Cleaning

Steam cleaning uses steam to help dissolve food residue

and spills in the oven so that they can be easily wiped up.

Steam cleaning includes an exposure phase at

212°F (100°C), a cleaning phase at cooler temperatures,

and two rinse cycles. Steam cleaning requires a total time

of 30 – 35 minutes.

You can start STEAM CLEAN only when the oven is set

to OFF and is completely cooled down. Operation of the

appliance will be blocked if Steam Clean is canceled. The

appliance cannot be operated again until after the first and

second cleaning cycle to ensure that no cleaning agent

remains inside.

NOTE:

Steam Cleaning requires 3 start/stop cycles to complete its

operation.

Cleaning Phase (cycle 1)

1. Let the oven cool down and remove any accessories.

2. Using the cleaning sponge provided with the oven (or a

comparable soft sponge or cloth), clean the evaporator

dish.

3. Fill the water tank to MAX.

4. Add a drop of dishwashing liquid to the evaporator

dish.

5. On the display, under the SETTINGS menu, scroll with

the “+/–” buttons to STEAM CLEAN and press

“ENTER”.

— The display will then show START STEAM

CLEAN? YES.

6. Press “ENTER” to begin steam cleaning.

— The display will show EXPOSURE PHASE on the

first line and exposure time of 10 minutes on the

second line. The display will start counting down

from 10:00 to 0:00. The display will then show

CLEANING PHASE and a total time of 20 minutes.

Countdown from 20:00 to 0:00 will begin.

At the end of the cleaning phase (about 30 minutes), the

countdown will be suspended and a buzzer will sound. The

display will show CLEAN DISH on the first line and PRESS

ENTER BUTTON on the second line. DO NOT press

ENTER before following the instructions below.

First Rinse Cycle (cycle 2)

7. Remove the rack rails from the oven and clean

softened food residues from them (see “Cleaning the

Rack Rail Frames” on page 89).

8. Using a soft dishwashing brush and the cleaning

sponge, wipe out the partly dissolved food residues

from the oven and the evaporator dish. Thoroughly

wash out the cleaning sponge.

9. Check the water tank, refill it, and slide it back in.

10. Press “ENTER” to start the first rinse cycle.

— The display will show 1ST RINSE on the first line.

The countdown will resume, and after a short time

(about 20 seconds), a beep will signal the end of

the first rinse. The display will show CLEAN DISH

on the first line and PRESS ENTER BUTTON on

the second line.

11. Using the cleaning sponge, wipe out the evaporator

dish. Thoroughly rinse out the cleaning sponge.

Second Rinse Cycle (cycle 3)

12. Press “ENTER” to start the second rinse cycle.

— The display will show 2ND RINSE on the first line.

The countdown will resume, and after another 20

seconds a beep will signal the end of STEAM

CLEAN. The display will show STEAM CLEAN

FINISHED on the first line and CLEAN DISH on the

second line.

13. Using the cleaning sponge, wipe any remaining water

from the evaporator dish, and wipe down the oven.

Thoroughly rinse out the cleaning sponge.

14. Using a soft cloth, dry the oven cavity.

Descaling the Steam Oven

Unless you use softened water, you will need to descale

the steam oven at regular intervals. Once you have set

your water hardness level (see page 51), the steam oven

display will automatically inform you when descaling is

needed. Descaling includes an exposure, two descaling

phases, and two rinse cycles, with a total time of 30 – 35

minutes.

NOTE:

Descaling requires 3 start/stop cycles to complete its

operation.

English 89

If the number of hours of operation is exceeded, the

DESCALE NEEDED message will be displayed each time

when a new heating mode is selected. Select ENTER to

continue. After the Descaling operation is finished, the

operation hour counter will be reset and the message will

no longer be displayed.

You can start DESCALE only when the oven is set to OFF

and is completely cooled down. Once descaling begins, it

should not be interrupted. It is very important that all rinse

cycles are completed.

Descaling Phase (cycle 1)

1. Using only the descaling powder recommended for this

oven (BSH part number 573828; obtain from your

retailer or order from http://www.thermador-eshop.com),

mix 32 oz. (1 quart or 0.95 liter) of water with a packet of

powder descaler to produce the descaling solution.

2. Empty the water tank and refill it with the descaling

solution.

3. On the display, under the SETTINGS menu, scroll with

the “+/–” buttons to DESCALE and press “ENTER”.

— The display will then show START DESCALE?

YES”.

4. Press “ENTER” to begin descaling.

— The display will show EXPOSURE PHASE on the

first line and 10:00 on the second line, and the

countdown to 0:00 begins. At this point DESCALE

PHASE is displayed, and with a time of 20 minutes.

At the end of the descaling phase, the countdown is

suspended and a beep will sound. The display will show

CLEAN DISH, FILL TANK on the first line and AND WIPE

OUT OVEN on the second line.

First Rinse Cycle (cycle 2)

5. Remove the water tank and wash it out thoroughly, fill it

with water and slide it back in.

6. Using the cleaning sponge provided with your range (or

a comparable soft cloth or sponge), wipe any water out

of the evaporator dish and wipe out the oven.

Thoroughly wash out the cleaning sponge.

7. Press “ENTER” to start the first rinse cycle.

— The display will show 1ST RINSE on the first line.

The countdown will resume.

8. After 20 seconds, a beep will signal the end of the first

rinsing cycle.

— The display will show CLEAN DISH on the first line

and PRESS ENTER BUTTON on the second line.

9. Using the cleaning sponge, wipe any water out of the

evaporator dish.

Second Rinse Cycle (cycle 3)

10. Press “ENTER” to start the second rinse cycle.

— The display will show 2ND RINSE on the first line.

The countdown will resume again.

11. After 20 seconds, a beep will signal the end of

DESCALE.

— The display will show DESCALE FINISHED on the

first line and CLEAN DISH on the second line.

12. Using the cleaning sponge, wipe any water out of the

evaporator dish and wipe out the oven. Thoroughly

rinse out the cleaning sponge.

13. Using a soft cloth, dry the oven cavity.

Cleaning the Rack Rail Frames

The rack rail frames can be removed for cleaning.

Pull the rack rail frame toward you and remove. Use

dishwashing soap and a kitchen sponge or brush to clean

the rack rail frames. The rack rail frames can also be

washed in the dishwasher.

Installing the Rack Rail Frames

Hang the back and front parts of the frame and then push it

back until it locks into place.

Each rack rail frame only fits on one side.

Water Hardness Operation Hour Counter

1 – softened unlimited, no message

2 – soft 400 hours

3 – medium 200 hours

4 – hard 100 hours

5 – very hard

70 hours

Figure 44: Rack Rail Frames

11 11

22 22

English 90

Before Calling For Service

Before calling for service, check the following to avoid

unnecessary service charges.

Be sure to check these items first:

 Is there a power outage in the area?

 Is the household fuse blown or the circuit breaker

tripped?

 Is the range disconnected from the electrical supply?

If the Burners Do Not Ignite:

 Are the burner caps properly aligned and seated in the

burner bases?

 Are the burner ports clogged?

 Is a fuse blown or is the circuit breaker tripped?

 Is the manual shut-off valve closed, preventing the flow

of gas?

Data Rating Label

The data rating label shows the model and serial number of

your range. It is located in the gap created by the right side

of the oven cavity and the range side panel (Figure 45).

The electric wiring diagrams and schematics are attached

behind the door trim, and should not be removed except by

a service technician, then replaced after service

(Figure 45).

Service Information

For handy reference, copy the information below from the

data rating plate located in the gap created by the right side

of the oven cavity and the range side panel. Keep your

invoice for Warranty validation.

Model Number __________________________________

Serial Number ___________________________________

Date of Purchase ________________________________

Dealer’s Name __________________________________

Dealer’s Phone Number ___________________________

Service Center's Name ____________________________

Service Center’s Phone Number ____________________

Also, enter this information on the Product Registration

Form included with this product, then mail it to the indicated

address.

access to your product related information. You may

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 45: Rating Label Location

Data Rating

Label Location

Data Rating

Label Location

Data Rating

Label Location

Wiring Diagram

English 91

Statement of Limited Product Warranty

What this Warranty Covers & Who it

Applies to

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:

 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

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.

Repair/Replace as Your Exclusive

Remedy

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 BSH-

authorized 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.

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 self-

performed “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.

English 92

 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

scratches, nicks, minor dents, and cosmetic damages on

external surfaces and exposed parts; Products on which

the serial numbers have been altered, defaced, or

removed; service visits to teach you how to use the

Product, or visits where there is nothing wrong with the

Product; correction of installation problems (you are solely

responsible for any structure and setting for the Product,

including all electrical, plumbing or other connecting

facilities, for proper foundation/flooring, and for any

alterations including without limitation cabinetry, walls,

floors, shelving, etc.); and resetting of breakers or fuses.

TO THE EXTENT ALLOWED BY LAW, THIS WARRANTY

SETS OUT YOUR EXCLUSIVE REMEDIES WITH

RESPECT TO PRODUCT, WHETHER THE CLAIM

ARISES IN CONTRACT OR TORT (INCLUDING STRICT

LIABILITY, OR NEGLIGENCE) OR OTHERWISE. THIS

WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES,

WHETHER EXPRESS OR IMPLIED. ANY WARRANTY

IMPLIED BY LAW, WHETHER FOR MERCHANTABILITY

OR FITNESS FOR A PARTICULAR PURPOSE, OR

OTHERWISE, SHALL BE EFFECTIVE ONLY FOR THE

PERIOD THAT THIS EXPRESS LIMITED WARRANTY IS

EFFECTIVE. IN NO EVENT WILL THE MANUFACTURER

BE LIABLE FOR CONSEQUENTIAL, SPECIAL,

INCIDENTAL, INDIRECT, “BUSINESS LOSS”, AND/OR

PUNITIVE DAMAGES, LOSSES, OR EXPENSES,

INCLUDING WITHOUT LIMITATION TIME AWAY FROM

WORK, HOTELS AND/OR RESTAURANT MEALS,

REMODELLING EXPENSES IN EXCESS OF DIRECT

DAMAGES WHICH ARE DEFINITIVELY CAUSED

EXCLUSIVELY BY BSH, OR OTHERWISE. SOME

STATES DO NOT ALLOW THE EXCLUSION OR

LIMITATION OF INCIDENTAL OR CONSEQUENTIAL

DAMAGES, AND SOME STATES DO NOT ALLOW

LIMITATIONS ON HOW LONG AN IMPLIED WARRANTY

LASTS, SO THE ABOVE LIMITATIONS MAY NOT APPLY

TO YOU. THIS WARRANTY GIVES YOU SPECIFIC

LEGAL RIGHTS, AND YOU MAY ALSO HAVE OTHER

RIGHTS WHICH VARY FROM STATE TO STATE.

No attempt to alter, modify or amend this warranty shall be

effective unless authorized in writing by an officer of BSH.

We reserve the right to make changes in the product or

this manual without notification.

THERMADOR

Support

Service

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.

Please don't hesitate to contact our STAR

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

Canada:

800-735-4328

www.thermador.ca

Parts & Accessories

Parts, filters, descalers, stainless steel cleaners and more

can be purchased in the THERMADOR eShop or by

phone.

USA:

www.thermador-eshop.com

Canada contact:

Marcone 800-287-1627

Reliable Parts 800-663-6060

1901 Main Street, Suite 600, Irvine, CA 92614  800-735-4328  www.thermador.com

9000886440  5U04RW  BSH Home Appliances Corporation  05/13

Thermador PRD48JDSGU/07 dual-fuel range

Product's Documents

User Manual

Specifications

Thermador PRD48JDSGU/07 Questions and Answers