THERMADOR PROFESSIONAL
®
60'' PRO GRAND
®
Double Oven Range
THERMADOR PROFESSIONAL® 60'' PRO GRAND DOUBLE OVEN RANGE
Table of Contents ..............................................................................3
Models
PRD606RCG
PRD606REG
Table of Contents English | 3 |
Table of Contents
This THERMADOR
®
appliance is made by
BSH Home Appliances Corporation
1901 Main Street, Suite 600
Irvine, CA 92614
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
Welcome .......................................................................4
Safety
Important Safety Instructions ...................................5
Getting Started with Your Range
Description ...............................................................14
Control Panel Identification ......................................14
Range Identification .................................................15
Before You Begin .....................................................17
Using The Cooktop
Sealed STAR
®
Burners............................................22
Cookware Recommendations ..................................25
Specialty Cookware .................................................26
Using the Electric Griddle.........................................29
Using the Electric Grill..............................................32
Using The Convection Oven
Oven Operation........................................................38
Oven Setting Controls ..............................................39
Kitchen and Cook Timers.........................................39
Setting the Oven ......................................................39
Meat Probe .............................................................. 40
Fine Tuning the Oven .............................................. 41
Sabbath Mode ......................................................... 41
Roast ....................................................................... 41
Convection Baking................................................... 42
Dehydrating Foods with Convection Bake............... 44
Convection Baking Recommendations.................... 45
Keep Warm.............................................................. 45
Proof ........................................................................ 45
Other Uses of Bake ................................................. 46
Broil/Convection Broil .............................................. 46
Care And Maintenance
Self-Cleaning the Main Oven................................... 50
Cleaning Recommendations.................................... 52
Do-It-Yourself Maintenance ..................................... 50
Before Calling For Service .......................................... 58
Statement of Limited Product Warranty .................... 60
Support, Accessories and Parts................... back page
Safety Definitions
NOTICE: This indicates that damage to the appliance or
property may occur as a result of non-compliance with this
advisory.
Note: This alerts you to important information and/or tips.
WARNING
This indicates that death or serious injuries may occur as
a result of non-observance of this warning.
CAUTION
This indicates that minor or moderate injuries may occur
as a result of non-observance of this warning.
Welcome Message | 4 |
Welcome
To Your THERMADOR
®
PRO GRAND
®
Double
Oven Range,
The Ultimate Culinary Center
®
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.
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!
THERMADOR wishes you many years of creative cooking.
Important Safety Instructions | 5 |
Safety
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
Please Read Carefully 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 30
on page 58.
Electrical Rating:
240/208 volts, 60 Hz., 50 Amp dedicated electrical circuit
required.
It is required that a dedicated circuit servicing this appliance
be provided.
See the Installation Manual for electrical requirements and
grounding instructions.
WARNING
If the information in this manual is not followed exactly, a
fire or explosion may result causing property damage,
personal injury or death.
— DO NOT store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any other
appliance.
— WHAT TO DO IF YOU SMELL GAS
• DO NOT try to light any appliance.
• DO NOT touch any electrical switch.
• DO NOT use any phone in your building.
• Immediately call your gas supplier from a
neighbor’s phone. Follow the gas supplier’s
instructions.
• If you cannot reach your gas supplier, call the fire
department.
— Installation and service must be performed by a
qualified installer, service agency or the gas supplier.
WARNING
A child or adult can tip the range over and
be killed.Verify that the anti-tip bracket is
securely installed. Ensure the anti-tip
bracket is engaged when the range is
moved.
DO NOT operate the range without the anti-tip bracket in
place. Failure to follow the instructions in this manual can
result in death or serious burns to children and adults.
Check for proper installation and use of anti-tip bracket.
Carefully tip range forward pulling from the back to ensure
that the anti-tip bracket engages and prevents tip-over.
Range should not move more than 1'' (2.5 cm).
WARNING
When properly cared for, your new appliance has been
designed to be safe and reliable. Read all instructions
carefully before use. These precautions will reduce the risk
of burns, electric shock, fire, and injury to persons. When
using kitchen appliances, basic safety precautions must be
followed, including those in the following pages.
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.
WARNING
ALWAYS disconnect the electrical plug from the wall
receptacle before servicing this unit.
Important Safety Instructions | 6 |
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
The use of gas cooking appliances results in the production
of heat and moisture.
Ensure proper installation and servicing. Follow the
Installation Manual provided with this product. Have the
range installed and electrically grounded by a qualified
technician.
Have the installer show you where the 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.
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.
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.
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 XLO
®
STAR burners manually.
These STAR burners are equipped with the ExtraLow
®
feature and cannot be lit manually.
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.
Important Safety Instructions | 7 |
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
Child Safety
When children become old enough to use the appliance, it is
the responsibility of the parents or legal guardians to ensure
that they are instructed in safe operation of the appliance by
qualified persons.
DO NOT allow anyone to climb, stand, lean, sit, or hang on
any part of an appliance, especially a door. This can
damage the appliance, and the unit may tip over,
potentially causing severe injury.
DO NOT allow children to use this appliance unless closely
supervised by an adult.
Children and pets should not be left alone or unattended in
the area where the appliance is in use. They should never
be allowed to play in its vicinity, whether or not the appliance
is in use.
NEVER use any part of the range or ovens for storage.
Flammable materials can catch fire and plastic items may
melt or ignite.
DO NOT hang articles from any part of the appliance or
place anything against the ovens. Some fabrics are quite
flammable and may catch on fire.
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.
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.
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.
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.
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
is smothered with spillage, unburned gas will escape into the
room. See page 5 regarding gas leaks.
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.
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. Boil overs 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.
Important Safety Instructions | 8 |
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
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.
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.
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 ensure that drafts like those from forced air
vents or fans do not blow flammable material toward the
flames or push the flames so that they extend beyond the
edges of the pot.
ALWAYS use pots and pans that have flat bottoms large
enough to cover the 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.
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. Doing so may result in carbon monoxide
poisoning and overheating of the ovens. Also, such use
can damage the cooktop or oven parts.
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
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
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.
Important Safety Instructions | 9 |
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
To minimize the risk of burns, ignition of flammable
materials, and unintentional spillage, position handles of
pots and pans inward so they do not extend over adjacent
work areas, cooking areas, or the edge of the range's
cooktop.
DO NOT use pots or pans on the 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 “Care
and Maintenance” on page 50.
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.
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.
To avoid a fire hazard, grease accumulation must be
prevented by frequently cleaning the ventilation hood and
filters.
The use of accessory attachments not recommended by
THERMADOR
®
may cause injuries.
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 41. If the fans do not operate, DO NOT
use the ovens. Call an authorized service center for service.
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.
WARNING
To avoid possible burn or fire hazard, a back guard
designed specifically for this range must be installed
whenever the range is used.
Important Safety Instructions | 10 |
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
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.
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.
Important Safety Instructions | 11 |
Getting Started with
Your Range
Getting Started with
Your Range
Description | 14 |
Description
Parts Identification
Control Panel Identification
ExtraLow
®
Knob ExtraHigh & ExtraLow Knob
Standard Knob Griddle Knob
Grill Knob Oven Temperature Selector Oven Light Switch Oven Temperature Gauge
Left Oven Mode Selector
MODES:
BROIL
CONVEC BROIL
ROAST
CONVEC ROAST
SELF CLEAN
KEEP WARM
CONVEC BAKE
BAKE
Right Oven Mode Selector
MODES:
BROIL
CONVEC BROIL
ROAST
CONVEC ROAST
SELF CLEAN
PROOF
CONVEC BAKE
BAKE
Oven Display Screen and Control Buttons
Table 1: Knob Identification
OFF
300
250
200
100
BROIL
CLEAN
electronic control
400
450
500
350
Description | 15 |
Range Identification
Model shown is 60" with 6 burners and 24'' Electric Griddle (models will vary)
WARNING: To ensure proper ventilation of the range, DO NOT remove the range legs.
1. Zero Clearance Trim (included) or Low Backguard (ordered separately)
2. Burner Grates & Burners
3. 24'' Electric Griddle (option)
4. Control Panel
5. Control Panel Light
6. Left Oven
7. Right Oven
8. Range Feet
9. Leg Cover Assembly (included) or Toe Kick (ordered separately)
Figure 1: Range Identification
99
88
66
11
33
22
22
77
44
55
22
Description | 16 |
1. Oven Interior Light
2. Broil Element
3. Oven Temperature Sensor
4. Temperature Probe Outlet
5. Rack Guide
6. Full Access
®
Gliding Oven Rack
7. Bake Element (hidden)
8. Convection Fan Cover
Figure 2: Oven Interior Identification
77 77
66
66
22
22
11
11
11
11
88
88
33
33
55
55
55 55
44
44
Before You Begin | 17 |
Before You Begin
Getting Started
Oven Racks
Oven Rack Positions
The correct rack position depends on the recipe and the
cooking mode. The rack positions are numbered from
the bottom of the oven, like an elevator. Rack position 3
is the most frequently used position. Place rack(s) in the
proper position before turning on the oven.
Placing Full Access
®
Racks in the Oven
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.
CAUTION
To help prevent burns, never remove or reposition the
oven racks while the oven is ON or while the oven is
cooling.
WARNING
Aluminum foil should NEVER be used to cover the oven
racks or to line the oven. It can damage the oven and
cause a fire hazard if heat is trapped under it.
Figure 1: Oven Rack Positions
2
1
3
4
5
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.
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 2: Inserting the Gliding Oven Rack
Before You Begin | 18 |
IMPORTANT: Always remove the oven racks before
self-cleaning the oven. If the gliding racks remain in
the oven during Self Clean, lubricants in the glide
mechanisms of each rack will be lost and the finish will
discolor.
Surface Burners
1. Ensure that the burner caps are correctly seated on
the burner bases of the range's cooktop (see
“Burner Cap Placement” on page 22).
2. Turn on each burner to check for proper flame color.
See “Flame Description” on page 24 for details.
Oven Operation
1. Before baking or broiling, the oven and broiler should
be turned on to burn off the manufacturing oils using
one of the two following methods:
• Turn on kitchen ventilation (or if vent hood is a
recirculation type open a window). Set oven at
500ºF (260ºC) and let the oven go through a 2 hour
cycle at high heat then shut off the oven.
• Turn on kitchen ventilation (or if vent hood is a
recirculation type open a window). Remove oven
racks. Set oven into self-clean cycle and let self-
clean run (see “Self-Cleaning the Oven”).
Please note that some pets or humans can be sensitive to
the odors created during the self-cleaning process whether
it is a manufacturing residue burn off or food, so it is
recommended that those potentially affected be removed
from the kitchen area during the self-clean process.
The THERMADOR PROFESSIONAL
®
range occasionally
has a smell or smoke when first used. These smells or
smoke come from the burning off of manufacturing
residues and is typical of any new oven regardless of
manufacturer.
Please read “Care and Maintenance” before cleaning
the oven racks.
NOTE: It is normal for the cooling process to push heated
air out into the room when the oven is on.
IMPORTANT: There is a possibility to discolor the back
wall under certain cooking conditions.
Data Rating Label
Record the Model and Serial number on page 58. See
“Data Rating Labels” found on the Rating Label Plate (see
Figure 30 on page 58). 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.
Figure 3: Full Access Oven Rack
WARNING
To avoid risk of burn, turn the hood ON when cooking at
high heat or when flambéing food.
DO NOT use all heating elements or gas burners
simultaneously at high settings for a prolonged period.
(max.15 minutes).
If the hood is located over a gas cooktop, operate the
hood at maximum setting whenever three or more gas
burners are being used.
DO NOT operate the ventilation system during a cooktop
fire.
ALWAYS REMOVE BEFORE SELF CLEAN
Before You Begin | 19 |
Using the Cooktop
Using the Cooktop
Using the Cooktop | 22 |
Using the Cooktop
Sealed STAR
®
Burners
Burner Cap Placement
Each cap has a letter (B, D, or F) cast in the underside of
the cap that corresponds to a letter (B, D, or F) cast in the
burner base that is attached to the appliance.
• Place each burner cap on its correct burner base per
its corresponding letter designation. See figure below.
• Place burner cap gently on top of base so that the
prongs of the burner base fit snugly into the groove of
the burner cap.
Burners Caps
The burner caps must be properly placed on the burner
bases for the cooktop to function properly. If the burner cap
is not properly placed, one or more of the following
problems may occur:
• Burner flames are too high.
• Flames shoot out of burners.
• Burners do not ignite.
• Burner flames light unevenly.
• Burner emits gas odor.
Checking Burner Cap Placement
• Check each burner to make sure there is no gap
between the burner cap and burner base. See
Figure 7: Correct and Incorrect Burner Cap Placement
to see examples of correct and incorrect placements of
the burner cap.
• You may gently try to move the burner caps from side
to side to check if the caps are properly placed on the
burner bases. When properly placed, each burner cap
will rest flat on top of its burner base, and completely
cover the star-shape of the burner base when viewed
from the top as shown in Figure 7.
Burner Grate Placement
Ensure the burner grates are properly placed on the
cooktop before using the surface burners. The grates are
designed to rest inside the recess on the cooktop.
To install burner grates, place grates flat-side down and
align into the cooktop recess. Grates should rest flush
against each other and against the sides of the recess.
Figure 1: STAR Burner Components
WARNING
To prevent flare-ups and avoid the creation of harmful by-
products, do not use the cooktop without all burner caps
and all burner grates properly positioned.
WARNING
To prevent burns, do not touch burner caps or grates
while hot. Turn the cooktop off and allow the burners to
cool.
Figure 2: Correct and Incorrect Burner Cap Placement
Figure 3: Burner Grate Placement
Star
®
Star
®
Using the Cooktop | 23 |
Control Knobs
The control knobs for two sealed gas burners, one in front
and one in the rear, are located directly in front of and
below the pair of burners on the control panel. Each burner
has its own control knob. The symbol above each control
knob identifies the burner position on the cooktop.
Operation of the Burners
1. Press in on the knob and turn it counter-clockwise to
the HI setting on the knob.
– The igniter for the selected burner clicks and
sparks.
– After burner ignition, the igniter stops clicking.
2. Rotate the knob to any flame setting between HI and
SIM.
– The blue signal light, between the burner knobs,
will light when adjacent burners are lit. The light will
remain on until the adjacent burners are turned off.
ExtraLow
®
Burners
The controls for the ExtraLow burners have flame settings
even lower than the standard SIM settings.
The drawing shows that the control knob has an additional
range between the SIM and XLO
®
settings. When the knob
is set within this range, the flame cycles off and on. By
varying the length of time the flame is off and on, the heat is
reduced even further to cook delicate foods. For example,
these very low settings are suitable for simmering and
poaching, melting chocolate and butter, holding cooked
foods at temperatures without scorching or burning, etc.
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 53 seconds
and OFF for 7 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, 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 4: ExtraLow STAR Burner Control Knob
OFF
OFF
OFF
ExtraLow
®
Range
ExtraLow
®
Range
ExtraLow
®
Range
Using the Cooktop | 24 |
Automatic Re-Ignition
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.
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 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 in the
Safety section.
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.
WARNING
In the event of a power failure, turn all knobs to the OFF
position. Only the Standard burners can be lit manually.
Yellow Flames:
Further Adjustment is required.
Yellow Tips on Outer Cones:
Normal for LP Gas
Soft Blue Flames:
Normal for Natural Gas
If the flame is completely or mostly yellow, verify that the
regulator is set for the correct fuel. After adjustment,
retest.
Some orange-colored streaking is normal during the
initial start-up. Allow unit to operate 4-5 minutes and re-
evaluate before making adjustments.
Figure 5: Flame Characteristics
Using the Cooktop | 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 6: Stagger Pots
Figure 7: Balanced Pan
Figure 8: Flat Base Pan
Figure 9: Covered Pan
Using the Cooktop | 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.
Canners and Stock Pots
• Select one with a base diameter that extends no more
than 2'' (51 mm) beyond the grate.
Standard Size Water Bath Canner
• 21 to 22 quarts (19.95 to 20.9 liters), with an 11'' to 12''
base (279–305 mm) and a 9'' to 11'' depth
(229–279 mm).
Standard Size Pressure Canner
• 8 to 22 quarts (7.6 to 20.9 liters), with an 8'' to 11'' base
(203–279 mm) and a 6½'' to 12'' depth (165–305 mm).
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 Surface Burner
Cooking Recommendations
Use the chart beginning on page 27 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 10: Flat-Bottom Wok Pan
Figure 11: Round-Bottom Wok in Support Ring
BACK
Using the Cooktop | 27 |
Surface Burner Cooking Recommendations
FOOD START SETTING
FINISH SETTING
STANDARD BURNERS
FINISH SETTING XLO
®
BURNERS
BEVERAGES
Cocoa
MED – heat milk, cover SIM – finish heating XLO – keep warm, cover*
BREADS
French Toast,
Pancakes, Grilled
Sandwiches
MED – preheat skillet SIM to MED – cook Same as for Standard Burners
BUTTER
Melting
SIM – to start melting 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 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 Burners
Pudding and Pie Filling
Mix
SIM to MED SIM – cook
according to package
directions
SIM Same as for Standard Burners
Pudding SIM to MED SIM – bring
milk to a boil
SIM Same as for Standard Burners
EGGS
Cooked in Shell
MED HI – cover eggs with
water, add lid, bring to boil
XLO – cook 3 – 4 minutes for
soft cooked; or 15 – 20
minutes for hard cooked
Fried, Scrambled SIM to MED – melt butter,
add eggs
SIM finish cooking Same as for Standard Burners
XLO – to hold for a short
period*
Poached HI – bring water to the
boiling point, add eggs
SIM
to MED – finish
heating
Same as for Standard Burners
MEAT, FISH, POULTRY
Bacon, Sausage
Patties
MED HI – until meat starts
to sizzle
SIM to MED – finish
cooking
Same as for Standard 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 Burners
Frying: Chicken MED HI – heat oil, then
brown on MED
SIM – cover, finish
cooking
Same as for Standard Burners
Deep Frying: Shrimp MED HI – heat oil MED to MED HI – to
maintain temperature
Same as for Standard Burners
* These foods should be stirred occasionally.
Using the Cooktop | 28 |
Pan Frying: Lamb
Chops, Thin Steaks,
Hamburgers, Link
Sausage
MED HI – preheat skillet MED – brown meat Same as for Standard 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 Burners
POPCORN
(use a heavy, flat
bottom pan)
HI – cover, heat until
kernels start to pop
MED HI – finish popping Same as for Standard Burners
PRESSURE COOKER
Meat
MED HI to HI – build up
pressure
SIM to MED – maintain
pressure
Same as for Standard Burners
Vegetables HI – build up pressure SIM to MED – maintain
pressure
Same as for Standard Burners
RICE HI – cover, bring water and
rice to a boil
SIM – to maintain Low
Boil. Cover and cook until
water is absorbed
Same as for Standard Burners
XLO – to hold, cover
SAUCES
Tomato Base
MED HI – cook meat/
vegetables, follow recipe
SIM – to maintain simmer XLO – simmer to thicken
sauce, uncovered
White, Cream,
Bernaise
MED – melt fat, follow
recipe
SIM – finish cooking XLO – to hold, cover*
Hollandaise XLO XLO
– to hold, lowest setting
for short period, stir frequently
SOUPS, STOCK HI – cover, bring liquid to a
boil
SIM to maintain simmer Simmer XLO – to hold, cover*
VEGETABLES
Fresh
HI – cover, bring water and
vegetables to a boil
SIM to MED – cook 10
minutes, or until tender
Same as for Standard Burners
XLO – to hold, cover
Frozen HI – cover, bring water and
vegetables to a boil
SIM to MED – cook
according to package
directions
Same as for Standard Burners
Deep Frying HI – heat oil MED to MED HI –
maintain frying
temperature
Same as for Standard Burners
In Pouch HI – bring water and pouch
to a boil
SIM to MED – cook
according to package
directions
Same as for Standard Burners
Saute HI – heat oil or melt butter,
add vegetables
SIM to MED – cook to
desired doneness
Same as for Standard Burners
Stir Fry HI – heat oil, add
vegetables
HI to MED HI – finish
cooking
Same as for Standard Burners
FOOD START SETTING
FINISH SETTING
STANDARD BURNERS
FINISH SETTING XLO
®
BURNERS
* These foods should be stirred occasionally.
Using the Electric Griddle | 29 |
Using the Electric Griddle
Description
The built-in griddle is made of restaurant-quality aluminum
with a non-stick coating. This produces a surface with even
heat that is easy to clean.
Griddle widths vary.
A maple chopping block and stainless steel cover 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 maple chopping block and stainless steel cover must
be removed before turning the griddle on.
The griddle plate 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.
The 24'' models have two heating elements that can be
regulated separately. This allows you to cook food with
different temperature requirements at the same time.
Preparing the Griddle
1. The griddle plate should be washed with warm soapy
water then rinsed with clear water prior to use.
2. Check the griddle plate adjustment by pouring two
tablespoons of water on the back of the griddle plate.
-- The water should slowly roll into the grease tray.
3. Move the griddle plate to the side.
4. Adjust the two screws under the back of the plate. Start
with one half turn counterclockwise of the screws
(Figure 17).
5. Further adjustment should be made by one-quarter
turn until water slowly flows into the grease tray.
The griddle may be used without any butter, margarine or
oil. However, a very small amount may be used to flavor
foods.
DO NOT use metal utensils on the griddle surface. Care
should be taken that the surface is not gouged when
utensils are used. DO NOT cut directly on the griddle plate.
NOTICE: Performance may vary if there is an excessive
amount of airflow in the vicinity of the appliance. The
excessive airflow could be from an air-conditioning register
or ceiling fan blowing at the cooktop. This could create
longer than normal heat-up time, or it could cause the
temperature to be higher or lower than the knob setting.
NOTE: Having a properly installed ventilation hood is not
considered a source of excessive airflow.
Cooking on the Griddle
1. Press and turn the knob clockwise 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.
Use the lowest cooking temperature possible. Recipes may
need to be modified as the non-stick coating browns and
sears at lower temperatures.
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 1: Griddle Plate Leveling Screws
Using the Electric Griddle | 30 |
12'' Griddle Cooking Recommendations
24'' 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 grease tray is dishwasher safe.
• After cooling, pour the grease into a grease-resistant
container for disposal.
Care and Cleaning the Griddle Plate
• NEVER flood a hot griddle plate with cold water. This
can damage the griddle plate.
• DO NOT clean the griddle plate in a self-cleaning oven.
• DO NOT heat cookware on the griddle surface.
• Care should be taken to avoid scratching or gouging
the surface.
• DO NOT cut food directly on the griddle plate.
• DO NOT use metal utensils.
• Use plastic or wood utensils to avoid scratching the
non-stick surface.
• The griddle plate is dishwasher safe, however, hand
washing the griddle plate is recommended.
FOOD * SETTING
Eggs 325°F – 350°F
Bacon, Breakfast Sausage 450°F – 475°F
Toasted Sandwiches 375°F – 400°F
Boneless Chicken Breasts 425°F – 450°F
Boneless Pork Chops, 1" (25.4 mm) 425°F – 450°F
Steaks, 1" (25.4 mm) thick 450°F – 475°F
Ground Beef Patties, 6 ounces 450°F – 475°F
Ground Turkey Patties, 6 ounces 450°F – 475°F
Hot Dogs 350°F – 375°F
Ham Slices, ½'' (12.7 mm) thick
350°F – 375°F
Pancakes, French Toast 400°F – 425°F
Potatoes, Hash Browns 400°F – 425°F
* Level foods to a uniform thickness to ensure
even cooking.
FOOD * SETTING
Eggs 275°F – 300°F
Bacon, Breakfast Sausage 400°F – 450°F
Toasted Sandwiches 350°F – 375°F
Boneless Chicken Breasts 400°F – 425°F
Boneless Pork Chops, 1" (25.4 mm) 400°F – 425°F
Steaks, 1" (25.4 mm) 425°F – 450°F
Ground Beef Patties, 6 ounces 400°F – 425°F
Ground Turkey Patties, 6 ounces 400°F – 425°F
Hot Dogs 300°F – 350°F
Ham Slices, ½'' (12.7 mm) thick
350°F – 375°F
Pancakes, French Toast 350°F – 375°F
Potatoes, Hash Browns 400°F – 425°F
* Level foods to a uniform thickness to ensure
even cooking.
Figure 2: Grease Tray
Using the Electric Griddle | 31 |
Instructions for Seasoning the
Griddle Plate
If the griddle plate seems to lose its non-stick abilities over
time, the following instructions should help regain the
griddle’s non-stick properties. For optimal performance and
long life of your griddle plate, follow these simple cleaning
and seasoning instructions.
Prepping the Griddle for Seasoning
The griddle plate must be clean and all residue removed
before the griddle plate is seasoned.
1. Use a mixture of coarse salt and a small amount of
white vinegar to buff off any residue from the griddle
plate.
2. Rinse well with clean water.
3. Dry the griddle plate thoroughly.
Griddle Seasoning
Seasoning is a process by which a layer of animal fat or
vegetable oil is applied and baked into the cookware. The
seasoning layer provides a non-stick surface for cooking.
1. Use a paper towel to apply a thin, even coating of lard,
Crisco
®
, or olive oil to the griddle surface.
2. Bake the griddle plate in a 350°F oven for 1 hour.
3. Remove the griddle plate from the oven and allow to
cool to room temperature.
4. Apply a second layer of fat or oil and bake at 350°F for
1 hour.
5. Repeat process at least one additional time – making 3
coats of oil or fat.
After Seasoning
1. After cooking on your seasoned griddle, allow to cool
and wipe clean with a damp cloth. Allow to dry.
2. Add a thin coating of oil or fat before storing your
griddle in a cool, dry place.
3. Repeating this process will season the griddle and
maintain non-stick properties. Performance will
improve over time with more seasoning.
4. To strip the griddle to re-season, a mixture of salt and
vinegar should be used to remove any oil layers from
the previous seasoning process.
Figure 3: Griddle Preparation
VINEGAR
~WHITE~
Figure 4: Griddle Seasoning
Using the Electric Grill | 32 |
Using the Electric Grill
(available on some models)
Description
The built-in grill is made of restaurant-quality cast iron
grates. This produces a surface with even heat that is easy
to clean.
A non-stick cast iron griddle plate (PAGRIDDLEN) is
available as an accessory and may be purchased
separately. See the instructions that come with the griddle
plate accessory for more details.
Assembling the Grill
1. Rotate heating elements (6) up and remove the
briquette basket (3) stored inside the grill housing (1).
2. Place the drip tray (2) in the bottom of the grill housing
(1). (Drip tray is packaged in the large cardboard box
that was on top of the range.) Align the embosses of
the drip tray (2) with the depressions on the bottom of
the grill housing (1).
3. Place the briquette basket (3) in the grill housing (1).
4. Arrange the ceramic briquettes (4) on the briquette
basket (3), in a single layer, with each briquette
touching the edges of the surrounding briquettes. The
ceramic briquettes should not contact the heating
elements.
5. Fold both grill heating elements (6) down. The grill
heating elements must lie flat. Supports should rest
inside of side notches.
6. Install the grill grates (5). Ensure grates are seated
level inside the grill housing (1).
-- The grill grates should be washed with warm soapy
water then rinsed with clear water prior to use.
Operating the Grill
1. Grill Housing
2. Drip Tray
3. Briquette Basket
4. Ceramic Briquettes
5. Grill Grate (x2)
6. Heating Element (x2)
Figure 1: Grill Assembly
2
6
1
3
4
5
WARNING
• To avoid risk of injury, NEVER operate grill without the
grates or griddle plate accessory installed.
• NEVER leave grill unattended while cooking.
• Observe caution with oils and fats. Overheated oils
and fats can easily cause fires.
• DO NOT use wood chips, lava rocks, or charcoal
briquettes. Only use recommended ceramic
briquettes (PABRICKBKN).
• DO NOT use dishes, pans, pots, or other cookware
on the grill.
• Never use aluminum foil to cover the grates or to
line the grill. It can damage the grill and cause a fire
hazard if heat is trapped under it.
• Check grease tray before each use. Too much grease
in the tray may cause a fire hazard.
• If flames appear, grease should be cleaned from
grates, grease tray, briquette basket and other
surfaces.
• Grease build up encourages flame and smoke
development while cooking.
• Ceramic briquettes must be replaced when they begin
to turn black. This means that they are saturated with
fat and may smoke heavily during operation or the fat
may catch fire.
Using the Electric Grill | 33 |
IMPORTANT:
• If flames appear while grilling, turn off heat and
remove the food. Use caution to avoid any
potential injury while removing food.
• Often, such flames will extinguish themselves
within a few minutes once grease drippings have
burned up. DO NOT leave the grill unattended until
all flames are extinguished. If desired, flames can
be extinguished by generously shaking baking
soda or salt over them to smother fire.
• If flames appear, ceramic briquettes should be
replaced and grease should be cleaned from
grates, grease tray, briquette basket, and other
surfaces before using the grill again. Built up
grease which is allowed to remain encourages
flame and smoke development while cooking.
• Moist food should be dried, before placing on grill.
• Marinated food may cause more smoke to be
produced!
• During grilling, dripping fat may flare up briefly.
Operation
1. Before turning on, make sure that there are ceramic
briquettes in the appliance and both grill grates are
correctly fitted. Turn on forced air ventilation.
2. Press and turn the knob to the desired temperature
setting.
• The grill is electronically controlled with power
settings LOW through HIGH. There are no fixed
settings on the knobs.
• The two grill heating elements can be regulated
separately. This allows you to grill food with
different temperature requirements at the same
time, or you can use one area to grill and the other
to keep warm.
3. During the initial use, heat the grill for about 10 minutes
to eliminate manufacturing residues and smells.
4. For best results, allow the grill grates to preheat before
placing food on them.
Grilling Tips
• The grill should be preheated a minimum of 10 minutes
before cooking. Depending on browning preference
and the types of food being prepared, as much as 15
minutes of preheat time may be required.
• Soak wooden skewers in water a minimum 20 minutes
before placing on the grill.
• Prior to grilling, you can coat the food with heat-
resistant oil (e.g. peanut oil) or marinate it. Make sure
not to use too much oil/marinade, as otherwise it may
catch fire and generate thick smoke.
• Lay the food directly on the grill grates. DO NOT use
aluminum foil or grill trays.
• Cured meat, such as ham or smoked pork chops, is not
suitable for grilling. Unhealthy chemical compounds
may form.
• To prevent flare-ups, remove excess fat from foods
prior to grilling.
• DO NOT use cleaners on elements. Allow grease to
burn off the elements.
• To soak up fat on the griddle plate, sprinkle coarse salt
onto the grilling surface after use.
WARNING
TO AVOID RISK OF BURNS:
• Use proper utensils with long handles that allow the
chef plenty of clearance from the heat and potential
flare ups.
• DO NOT wear loose clothing while cooking.
• Never leave grill unattended while cooking.
• After each use, remove grease buildup from the grill
surfaces and the trays below the grill to avoid risk of
fire. Ventilation hoods should also be cleaned
periodically as needed and as recommended by the
User Manual as well as surrounding surfaces.
• Keep a fire extinguisher nearby and accessible.
CAUTION
Clean the grill after each use. Allow the appliance to cool
before cleaning.
Using the Electric Grill | 34 |
Grill Cooking Recommendations
IMPORTANT:
• GRILL SHOULD NOT BE OPERATED WITHOUT PROPER VENTILATION.
• Foods with excessive fat or grease should not be prepared on an indoor grill. Grilling foods with high fat
content (certain types of ground beef, sausage, etc) increases the chances of smoke and flames.
FOOD* SETTING**
COOK TIME
(MINUTES)
NOTES
BEEF
Hamburgers, ¾'' (2 cm) (medium) HIGH 12 – 14 Ready to turn once juices appear on the surface.
T-Bone Steak, 1½'' (4 cm) (medium) HIGH 20 – 22 Remove excess fat.
Ribeye or Sirloin, 1" (3 cm) (medium) HIGH 10 – 12 Remove excess fat.
Kebabs, Steak (medium) HIGH 24 – 28 Turn occasionally.
PORK
Pork chops, ¾'' (2 cm) HIGH 16 – 20 Remove excess fat.
Sausages or Bratwurst MED HIGH 16 – 20 Pierce before grilling.
Hot Dogs HIGH 6 – 8 Place on grill horizontally.
POULTRY
Legs and thighs MED HIGH 34 – 38 Turn occasionally, remove excess skin.
Chicken wings, whole MED HIGH 18 – 22 Turn occasionally.
Chicken breasts, ½'' (1 cm), boneless MED HIGH 20 – 24 Pound to an even thickness before cooking.
Kebabs, chicken HIGH 30 – 33 Turn occasionally.
SEAFOOD
Fish steak, 2'' (6 cm) MED HIGH 18 – 20 Brush with oil before grilling.
Fish fillet, ¾'' (2 cm) MED HIGH 16 – 20 Brush with oil before grilling.
Shrimp skewers MED HIGH 10 – 14 Turn occasionally.
PRODUCE
Portobello mushrooms HIGH 8 – 10 Brush with oil.
Bell peppers, quartered HIGH 8 – 10 Turn occasionally.
Eggplant, sliced, ½'' (1 cm) HIGH 8 – 10 Brush lightly with oil.
Tomatoes, halves HIGH 8 – 10 Brush with oil.
Pineapple, sliced HIGH 4 – 6 —
Peaches, halves HIGH 4 – 6 —
OTHER
Hamburger or hot dog buns MED HIGH 4 – 6 Brush with butter.
Tofu, extra firm, sliced MED HIGH 8 – 12 Skewer for easier grilling.
* Level foods to a uniform thickness to ensure even cooking.
** The values in the settings table should only be regarded as guidelines, since more or less heat may be required
depending on the type and condition of the food.
Using the Electric Grill | 35 |
Using the
Convection Oven
Using the
Convection Oven
Using the Oven | 38 |
Using the Oven
Oven Operation
Rack Positions for Oven
Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest.
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.
One Rack Baking
Two Rack Baking
Two rack baking is not recommended for baked goods
such as cookies, cakes, pies, etc.
Three Rack Baking
If three-rack baking is desired, the Convection Bake mode
is best.
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).
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.
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.
Pan 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.
Figure 1: Main Oven with Rack Positions
Level BAKE Mode
#3 -- Best used for most baked items.
Levels BAKE or CONVEC BAKE Mode
#2 & #4 -- Casserole dishes
2
1
3
4
5
Figure 2: Pan Placement
Using the Oven | 39 |
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
to terminate the beep and timer.
NOTE:
• COOK TIMER cannot be used if a temperature probe
is in use.
• The maximum timer setting is 12 hours.
Setting the Ovens
1. Place rack in desired rack position and shut the door.
2. Set the Mode Selector Ring to BAKE, for example.
3. Set the Temperature Selector Knob to desired
temperature setting.
-- Readout will display “Preheating [| …]” with the
selected cooking mode (for example, “Bake”) and
the desired temperature (“350°F”). Display will
beep to indicate oven has finished preheating.
-- 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.
4. After oven has preheated, place food inside.
1. ENTER verifies a selection
2. (
-) decreases and (+) increases time and/or
temperatures, it is also used to scroll through menu
items.
3. CANCEL clears all oven operations.
Figure 3: Oven Setting Controls
11 2222 33
Figure 4: Mode Ring and Temperature Knob
ENTER CANCEL
VEN
LIGHT
P
ANEL LIGHT
–+
Kitchen Timer
Cook Timer
>
OFF
OFF
OFF
ENTER CANCEL
VEN
LIGHT
P
ANEL LIGHT
–+
Kitchen Timer
Cook Timer
>
OFF
Mode Selector Ring
Mode Selector Ring
Mode Selector Ring
Temperature Selector Knob
Temperature Selector Knob
Temperature Selector Knob
Using the Oven | 40 |
Meat 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. Locate the outlet in the oven (Figure 26).
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.
• For poultry, the meat probe should be inserted into
the interior thigh muscle.
• 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.
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.
IMPORTANT:
• 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.
• To prevent possible burns, wait until the oven has
cooled before trying to remove the probe from the
outlet.
• DO NOT store the probe inside the oven.
Figure 5: Meat Probe
Probe
Probe
Plug
Plug
Outlet
Outlet
Cable
Cable
Cable
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:
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)
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)
Using the Oven | 41 |
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.
To set Offset
1. Press ENTER.
2. Using the “+” or “–” buttons, select SETTINGS.
3. Use the “+” or “–” buttons to select offset.
4. Press ENTER.
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.
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.
Roasting Recommendations
MEAT AND POULTRY
OVEN
TEMPERATURE
RACK
LEVEL
BEEF
Pot roast, 3 – 4 pounds
Beef brisket
Beef chuck
Meatloaf
350°F (180°C)
350°F (180°C)
350°F (180°C)
350°F (180°C)
1
2
1
3
POULTRY
Chicken, whole
Chicken, pieces
Turkey, whole
375°F (190°C)
375°F (190°C)
325°F (165°C)
2
2
2
PORK
Shoulder
Smoked ham, half
325°F (165°C)
325°F (165°C)
1
1
Using the Oven | 42 |
Convection Baking
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. The larger the piece of meat or
poultry, the more time you will save.
Converting Conventional Baking to
Convection Baking
To convert most recipes for baked items (cookies, cakes,
pies, etc.), reduce the oven temperature by 25°F (14°C).
For meats and poultry, the temperature should not be
reduced. The 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.).
Figure 6: Convection Fan
Using the Oven | 43 |
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.
Convection Bake Rack Positions
See Figure 22 on page 38 for rack positions.
One Rack Convection Baking
Two Rack Convection Baking
Three Rack Convection Baking
Bakeware Type
• Aluminum bakeware gives the best browning results.
• Cookie sheets with only one or two sides give the best
results. Aluminum commercial half-sheets or
professional cooking utensils may be used but baking
times may be increased.
Pan Placement
• For better browning, utensils such as cookie sheets,
jelly roll pans and rectangular baking pans should be
placed crosswise on the rack with the shorter sides on
the right and the left. This allows the air to circulate
freely.
• When baking on more than one rack, cookie sheets
should not be staggered; round cake pans should be
staggered.
Level CONVEC BAKE Mode
#3 -- When baking on one rack, best results are
obtained in the BAKE mode (see “One Rack
Baking”).
#2 -- Roasting a turkey or a large piece of meat
Levels CONVEC BAKE Mode
#2 & #4 -- Use for cakes, cookies, biscuits, and other
baked goods. Cake pans should be
staggered. Cookie sheets should be placed
on rack #2 directly under the one on rack #4.
-- To bake several casseroles, frozen pies, or
cakes.
-- These two racks can also be used for a large
oven meal.
Levels CONVEC BAKE Mode
#1, #3, & #5 -- When several sheets of cookies are to be
baked. Place the baking sheets directly
above each other on the respective racks
to allow air to flow around the baking
sheets.
Using the Oven | 44 |
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, ǩ'' thick. 5 – 12 Tough and leathery, dry
Tomatoes Wash and towel dry. Cut thin slices, ǩ'' thick,
drain well.
5 – 12 Dry, brick red color
Using the Oven | 45 |
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.
Proof
The proof function maintains the warm, non-drafty
environment needed for proofing yeast leavened products.
The proofing temperature is preset at 100°F/ 38°C.
It is best to start with a cool oven when using the proofing
function.
To Set the 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 Mode 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.
FOOD
TEMPERATURE
SETTING
Cookies 375°F (190°C)
Layer Cakes 350°F (180°C)
Sheet Cakes 350°F (180°C)
Bundt™ Cakes 325°F (165°C)
Brownies or Bar Cookies 325°F (165°C)
Biscuits 425°F (220°C)
or Package Direction
Quick Bread 350°F (180°C)
Muffins 425°F (220°C)
Fruit Pies 425°F (220°C)
Fruit Cobblers 400°F (205°C)
Yeast Bread, Loaves 350°F (180°C)
Dinner Rolls 375°F (190°C)
Cinnamon Rolls 375°F (190°C)
Yeast Coffee Cake 375°F (190°C)
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 mode is not hot enough to cook foods at safe
temperatures.
SIZE TIME
Loaf, 1 lb (0.45 kg) 60 – 75 minutes
Rolls, 0.1 lb (0.05 kg) 30 – 45 minutes
Using the Oven | 46 |
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 should 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
Broil and 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.
Broil 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.
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.
FOOD
OVEN
TEMPERATURE
Beef 150°F (70°C)
Bacon 225°F (110°C)
Biscuits and Muffins (covered) 200°F (90°C)
Casserole (covered) 200°F (90°C)
Fish and Seafood 200°F (90°C)
Deep Fried Foods 225°F (110°C)
Gravy or Cream Sauces (covered) 175°F (80°C)
Lamb and Veal Roasts 200°F (90°C)
Pancakes and Waffles (covered) 225°F (110°C)
Potatoes, Baked 200°F (90°C)
Potatoes, Mashed (covered) 175°F (80°C)
Pies and Pastries 175°F (80°C)
Pizza (covered) 225°F (110°C)
Pork 200°F (90°C)
Poultry (covered) 200°F (90°C)
Vegetables (covered) 175°F (80°C)
Warm Plates 150°F (70°C)
Level Dual Fuel BROIL Mode
#5 -- Broiling beef steaks, ground meat patties, ham
steak and lamb chops 1" (25.4 mm) or less in
thickness. Also use when top browning foods.
#4
-- Broiling meat 1
ǩ'' (29 mm) or more in
thickness or fish, poultry, pork chops and ham
steaks 1" (25.4 mm) or more in thickness.
#3 -- Broiling chicken quarters or halves.
Using the Oven | 47 |
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 CONVEC
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.
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.
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 broiler if the cooling blower
fails to activate while broiling. Call a qualified service
agency to repair the range.
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the
range.
FOOD ITEM
RACK
LEVEL
OVEN MODE
BEEF
Ground Beef
Patties, ½''
(12.7 mm) thick
5
BROIL or CONVEC
BROIL
T-Bone Steak
4
BROIL or CONVEC
BROIL
Flank Steak
4
BROIL or CONVEC
BROIL
Rib Roast
3
ROAST or CONVEC
ROAST
BREADS
Toast, Garlic
Bread, etc.
5 BROIL
POULTRY
Boneless,
Skinless Chicken
Breasts
4
BROIL or CONVEC
BROIL
Chicken Thighs
3
BROIL or CONVEC
BROIL
Half Chickens
3
BROIL or CONVEC
BROIL
Roast Chicken
2
ROAST or CONVEC
ROAST
Turkey
2
ROAST or CONVEC
ROAST
Care and
Maintenance
Care and Maintenance
Care and Maintenance | 50 |
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 grill may be used.
The 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 Fantastik
®
. If stain remains, use a mild liquid cleanser.
The amount of smoke stain is directly related to the amount
of food soil left in the oven at the time of self-cleaning.
Clean the oven often.
Before Self-Cleaning the Oven
Wipe out puddles of grease and any loose soil that can be
easily removed. Remove any soil that is outside the door
seal area. This appliance is designed to clean the oven
interior and 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.
Care and Maintenance | 51 |
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.
— Display will indicate time remaining.
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 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.
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.
6. DO NOT USE CHLORINE BASED CLEANERS.
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.
Care and Maintenance | 52 |
Cleaning Recommendations
PART/MATERIAL CLEANING NOTES
Brass Burner Base and Cast Iron Cap • A stiff nylon bristle tooth brush can be used to clean port openings.
• After cleaning, make sure that the STAR
®
burner cap is correctly seated
on the STAR burner base.
• DO NOT scratch or gouge the port openings of burner cap.
• Suggested cleaners; rinse and dry immediately
-- Hot water and detergent
-- Bon-ami
®
-- Cameo
®
Aluminum and Stainless Steel Cleaner
-- Wright's
®
All Purpose Brass Polish
-- Kleen King
®
Igniters
Ceramic
• DO NOT use sharp tools to scrape the igniters. The igniters are fragile. If
an igniter is damaged, it may not light the burner.
• Suggested cleaners:
-- Cotton swab dampened with soapy water
-- Fantastik
®
Control Knobs / Metal
Bezels / Chrome
• DO NOT soak knobs.
• DO NOT force knobs onto wrong valve shaft.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
Exterior Finish / Backguard
Stainless Steel
• Stainless steel resists most food stains and pit marks providing the
surface is kept clean and protected. Never allow food stains or salt to
remain on stainless steel for any length of time.
• Rub lightly in the direction of polish lines.
• Chlorine or chlorine compounds in some cleaners are corrosive to
stainless steel. Check ingredients on label.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik
®
-- Siege
®
Stainless Steel and Aluminum Cleaner
-- Kleen King
®
Stainless Steel Liquid Cleaner
-- THERMADOR Stainless Steel Conditioner (00576697) to protect the
finish from staining and pitting; enhances appearance.
-- For hard water spots use household vinegar.
• For heat discoloration; rinse and dry immediately:
-- Cameo
®
-- Barkeepers Friend
®
-- Zud
®
-- Wright's
®
All Purpose Brass Polish
Care and Maintenance | 53 |
Grates
Porcelain Enamel on Cast Iron
• The grates are heavy; use care when lifting. Place on a protected
surface. DO NOT clean grates in a self-cleaning oven.
• The rough texture of the grate can sometimes remove aluminum
deposits from the bottom of pans and fill in areas between the high spots
on the surface of the grate. Use special care when cooking with copper
and aluminum pots and pans as this type of cookware can sometimes
leave metal deposits on the grates.
• Blisters/ crazing/ chips are common due to the extreme temperatures on
grate fingers and rapid temperature changes.
• Acidic and sugar-laden spills deteriorate the enamel. Remove soil
immediately.
• Abrasive cleaners, used too vigorously or too often can eventually mar
the enamel.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik
®
-- Bon-ami
®
-- Soft Scrub
®
• Stubborn stains; rinse and dry immediately:
-- Soap-filled steel wool pad
-- Lestoil
®
-- Other degreaser
• Metal deposits:
-- Scotch Brite
TM
scrub sponge
-- Course steel wool pad
Griddle
Aluminum with non-stick titanium
coating
• NEVER flood a hot griddle with cold water. This can warp or crack the
aluminum plate.
• DO NOT clean any part of the griddle in a self-cleaning oven.
• Wipe griddle surface with warm soapy water then rinse with warm water.
Wipe dry with a soft cloth.
• If food particles stick to the griddle plate, remove with a mild abrasive
cleaner such as Soft Scrub
®
.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub
®
Griddle Grease Tray • Remove tray after grease has cooled. Be careful not to fill it so full that
tipping to remove it spills the grease. Discard grease into a grease
resistant container for disposal.
• Clean the grease tray after each use.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub
®
PART/MATERIAL CLEANING NOTES
Care and Maintenance | 54 |
Grill Grates
Porcelain Enamel on Cast Iron
• Clean the grates after each use.
• Place the grill grate into a sink and pour boiling hot water over the grate.
Lay a dish towel on top of the grate and pour more hot water over the
towel. Allow the water to soak into the residue. Scrape away debris with
a soap-filled scouring pad.
• Stubborn soil: Soft Scrub
®
.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub
®
-- Soft brass wire brush for stubborn residues. Hard steel wire brushes
could scratch the porcelain grate coating and cause premature
oxidation of the grate.
• Stubborn stains; rinse and dry immediately:
-- Soap-filled steel wool pad
-- Lestoil
®
-- Other degreaser
Ceramic Briquettes, Briquette Basket,
and Grill Drip Tray
• Suggested cleaning for ceramic briquettes;
1) Gently place grease-saturated ceramic briquettes in a 6 quart or
larger pot.
2) Fill the pot with clean water so that all ceramic briquettes are
covered at least ½" deep.
3) Bring the water to a steady boil. Once reaching a steady boil,
continue to boil for 10 minutes.
4) Remove heat and allow ceramic briquettes to cool to a safe
temperature.
5) Pour water off of ceramic briquettes and pat them dry on old towels
or paper towels.
6) Allow ceramic briquettes to air dry for at least two hours. Some
visible grease stains may remain on briquettes after cleaning.
7) Reassemble clean, dry briquettes back into the grill before using the
grill again.
• New ceramic briquettes can be purchased from the THERMADOR
eShop (order number PABRICKBKN). See the back cover for support
information.
Caution:
Ceramic briquettes must be replaced when they begin to turn black. This
means that they are saturated with fat and may smoke heavily during
operation or the fat may catch fire.
• Suggested cleaners for basket and drip tray; rinse and dry
immediately:
-- Hot water and detergent
-- Dishwasher safe
PART/MATERIAL CLEANING NOTES
Care and Maintenance | 55 |
Surface Spill Trays
Porcelain Enamel (gloss finish)
• If mild abrasive cleaners are used, rub lightly as these cleansers may
scratch the finish.
• For burned on foods, soap filled fiber or steel wool pads may be used but
care must be taken as these may scratch the finish.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Soft Scrub
®
-- Bar Keeper’s Friend
®
-- Bon-ami
®
-- Comet
®
-- Ajax
®
• Stubborn stains; rinse and dry immediately:
-- Soap-filled fiber or steel wool pad
Oven 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.
• Apply cleaner to a damp sponge or cloth. Rub lightly. Rinse thoroughly
and dry. If food has burned onto the oven and is difficult to remove, the
spots can be soaked with a cloth saturated in a suggested cleaner.
Close the door and allow it to soak until the food soil can be easily
removed with a damp soapy cloth or mild abrasive.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Soft Scrub
®
-- Bon-ami
®
-- Comet
®
Door(s)
Door Handle and Stainless Steel
• Use care to keep cleaners and water away from the door vents. If water
or cleaners spill into the vents, water may streak the glass inside.
Seal
Door Gasket
• Spray on cleaner and blot dry with a cloth. DO NOT rub. Do not move,
remove or damage mesh.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik
®
Broil Pan Grid/Bottom
Porcelain Enamel
• To loosen cooked on food, squirt with liquid detergent and cover with wet
paper towels. Allow to stand.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Dishwasher safe
-- Soft Scrub
®
-- Bon-ami
®
-- Comet
®
-- Soap-filled fiber or steel wool pads
Meat Probe • DO NOT wash probe in the dishwasher.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
PART/MATERIAL CLEANING NOTES
Care and Maintenance | 56 |
Oven Racks and Rack Guides
Nickel Plated
• Some commercial oven cleaners cause darkening and discoloration.
Test the cleaner on a small part of the rack and check for discoloration
before cleaning the entire rack.
• If the racks do not slide easily after being cleaned, dampen a paper
towel with a small amount of cooking oil and rub it lightly over the side
rails.
• DO NOT CLEAN IN SELF-CLEANING OVEN.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Dishwasher safe
-- Soft Scrub
®
-- Bon-ami
®
-- Comet
®
• Stubborn stains; rinse and dry immediately:
-- Soap-filled fiber or steel wool pad
-- Easy Off
®
Oven Cleaner
PART/MATERIAL CLEANING NOTES
Do-It-Yourself Maintenance English | 57 |
Do-It-Yourself Maintenance
Oven Light Bulb Replacement
Replace only with a recommended light bulb designed for
appliance oven use. DO NOT use a standard household
light bulb in any oven. Call THERMADOR Customer Care
Center at 1-800-735-4328 or your nearest THERMADOR
dealer to determine the proper replacement bulb for your
range. You will need to know your range’s model number
and serial number.
To Replace the Light Bulb
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
holder clip and the lamp housing (Figure 29, A).
4. Support the glass lens cover with fingers along the
bottom edge to prevent the cover from falling to the
bottom of the oven. Gently twist the flat blade screw
driver to loosen the glass lens cover.
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 29, 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 29, 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 29, 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 1: Oven Lamp Assembly
Lens
Halogen
Lamp
Housing
Ceramic
Holder
Holder
Clip
Figure 2: Bulb Replacement
B.
C.
D.
A.
Before Calling For Service English | 58 |
Before Calling For Service
Checklist
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 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 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. The slide out plate can be accessed by first
removing the door trim as shown below.
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.
Service Information
For handy reference, copy the information below from the
data rating plate on the frame, behind the oven door (see
Figure 30). Keep your invoice for Warranty validation.
Model Number __________________________________
Serial Number__________________________________
Date of Purchase________________________________
Also, enter this information on the Product Registration
Form included with this product.
Register your BSH product to ensure timely service and
access to your product related information. You may
register your product through one of the following ways:
1. Mail in the completed THERMADOR product
registration card.
2. Register your product online at www.thermador.com.
3. Call us at THERMADOR customer service at
1-800-735-4328.
Figure 1: Rating Label and Wiring Diagram Location
Before Calling For Service English | 59 |
Troubleshooting
SYMPTOM POSSIBLE CAUSE REMEDY
Intermittent igniter sparking • Ceramic igniter is wet or dirty. • Carefully dry or clean igniter.
• Burner ports are clogged. • Clean ports on burner cap with a wire, a
needle or straightened paper clip.
More than four clicks of
igniter before lighting
• Improper fit of burner cap onto burner
base.
• Align burner cap properly on burner base.
Constant igniter sparking • Range is not properly grounded.
• Electrical power supply is incorrectly
polarized.
• Refer to the Installation Manual. Have a
qualified electrician ground the range
properly.
Igniters sparking but no flame
ignition.
• Gas supply valve is in “OFF” position. • Restore gas supply to the unit.
Range will not operate (lights,
oven, and surface burners
will not come on)
• No power to the unit. • Check for open circuit breaker.
• Check that power supply line connection
is connected to the proper voltage.
• Oven is in Sabbath Mode. • Verify that the oven is not in Sabbath
Mode. See the Using the Oven section of
the Use and Care Guide.
Oven operates on bake but
fails to operate on timed bake
• Timer improperly set. • Set timer as outlined in the Use and Care
Guide.
ERROR COMM message • 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.
Oven light fails to come on. • Oven light burned out. • Replace the oven light as outlined in the
Use and Care Guide.
Door will not open. • Oven is still in self-clean mode. • If oven is hot, door latch will release when
safe temperature is reached.
Foods in oven are not
cooking sufficiently.
• Rack position is incorrect. • See the Using the Oven section of the Use
and Care Guide.
• Improper cookware. • Refer to Cookware Recommendations in
the Use and Care Guide.
• Oven door may not be sealing
properly.
• Clean the oven door gasket. Replace if
worn.
• Appliance not level. • Refer to the Installation Manual for
instructions on how to level the appliance.
Hot air is coming from the
appliance.
• It is normal for the cooling process to
push heated air out into the room
when the oven is on.
• During different modes the fan speed
will increase and decrease.
• This is normal.
Statement of Limited Product Warranty English | 60 |
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
Product built preceding January 1, 2012 with a number
of FD911299999 or lower: BSH warrants that the Product
is free from defects in materials and workmanship for a
period of three hundred and sixty-five (365) days from the
date of purchase. The foregoing timeline begins to run
upon the date of purchase, and shall not be stalled, tolled,
extended, or suspended, for any reason whatsoever.
Product built subsequent to January 1, 2012 with a
number of FD920100000 or higher: BSH warrants that
the Product is free from defects in materials and
workmanship for a period of seven hundred and thirty (730)
days from the date of purchase. The foregoing timeline
begins to run upon the date of purchase, and shall not be
stalled, tolled, extended, or suspended, for any reason
whatsoever.
This Product is also warranted to be free from cosmetic
defects in material and workmanship (such as scratches of
stainless steel, paint/porcelain blemishes, chips, dents, or
other damage) to the finish of the Product, for a period of
sixty (60) days from the date of purchase or closing date for
new construction. This cosmetic warranty excludes slight
color variations due to inherent differences in painted and
porcelain parts, as well as differences caused by kitchen
lighting, product location, or other similar factors. This
cosmetic warranty specifically excludes any display, floor,
"As Is", or "B" stock appliances.
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.
Statement of Limited Product Warranty English | 61 |
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.
• Any external, elemental and/or environmental forces
and factors, including without limitation, rain, wind,
sand, floods, fires, mud slides, freezing temperatures,
excessive moisture or extended exposure to humidity,
lightning, power surges, structural failures surrounding
the appliance, and acts of God.
• In no event shall BSH have any liability or responsibility
whatsoever for damage to surrounding property,
including cabinetry, floors, ceilings, and other
structures or objects around the Product. Also
excluded from this warranty are products on which the
serial numbers have been altered, defaced, or
removed; service visits to teach you how to use the
Product, or visits where there is nothing wrong with the
Product; correction of installation problems (you are
solely responsible for any structure and setting for the
Product, including all electrical, plumbing or other
connecting facilities, for proper foundation/flooring, and
for any alterations including without limitation cabinetry,
walls, floors, shelving, etc.); and resetting of breakers
or fuses.
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.
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:
Marcone 800-287-1627
or
Reliable Parts 800-663-6060
1901 Main Street, Suite 600, Irvine, CA 92614 • 800-735-4328 • www.thermador.com
9001117498 • Rev. A • BSH Home Appliances Corporation • 05/16
