Thermador Range PGR30 User Manual

CARE AND USE MANUAL  
For Thermador Professional® All Gas Ranges  
Models  
PGR30  
PGR36  
PGR48  
LE MANUEL DE SOIN ET D’UTILISATION  
EN ENGLAIS AVEC ADVERTISSEMENTS EN FRANÇAIS  
 
INTRODUCTION  
INTRODUCTION  
TABLE OF CONTENTS  
The Thermador Professional® Ranges are free-  
standing units available in a number of  
configurations. All models feature a gas cooking  
surface with a professional size, Gas convection, self-  
Introduction................................................1  
Gas Type Verification .................................1  
Care and Use Manual Conventions ............2 cleaning oven with broil capability.  
Section One: General Safety Instructions  
Safety ........................................................... 3 – 4  
Precautions................................................... 5 – 6  
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. Models come from the factory  
certified for use with natural gas or with propane (LP)  
gas. Make certain your range and gas type are the  
same. Refer to the product rating label which can be  
located as indicated on Page 42.  
Section Two: Before You Begin  
Before Using Your Range for the First Time ......7  
Section Three: Description  
Model & Parts Identification – PGR484GG...........8  
Model & Parts Identification – PGR366 ................9  
Model & Parts Identification – PGR304 ..............10  
Guide to Knob Identification and Location .......11  
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  
appliancemustnotexceed14.0incheswater  
column (34.9 millibars) from the propane gas  
tank to the pressure regulator.  
Section Four: Using the Cooktop  
Using the Cooktop................................... 12 – 13  
Flame Setting Guidelines.................................14  
Proper Cookware ..................................... 15 – 16  
Surface Burner Cooking Chart ................. 17 – 18  
Using the Grill . ........................................ 19 – 21  
Grill Cooking Chart .................................. 22 – 23  
About the Griddle............................................24  
Griddle Cooking Chart ....................................24  
IMPORTANT  
All ranges must be installed with a backguard.  
The PGR 304 comes with a low back. For all  
other models, one of three available  
backguards must be ordered separately and  
installed at the back of the range. The three  
backguard choices include a Low Back, High  
Back Shelf, or Island Trim. Before using the  
range, insure that it is equipped with a proper  
backguard. Refer to the Installation Instructions  
accompanying this appliance for more informa-  
tion.  
Section Five: Using the Oven  
Bake .................................................................25  
Convection•Bake .............................................26  
Setting Bake/Convection•Bake .......................27  
Other Uses of Bake ..........................................28  
Baking Chart ....................................................29  
Broil ..................................................................30  
Setting Broil and Convection Broil ..................31  
Broiling and Roasting Chart.............................32  
Section Six: Care and Maintenance  
Self-Cleaning the Oven............................ 33 – 34  
Range Cleaning Chart.............................. 35 – 40  
Section Seven: Before Calling For Service  
Do-It-Yourself Maintenance .............................41  
Before Calling For Service. ..............................42  
Data Rating Plate .............................................42  
Warranty...........................................................43  
Page 1  
 
INTRODUCTION: CARE AND USE MANUAL  
Introduction  
This manual contains important Care and Use information for all Thermador Professional® Ranges.  
When using this manual, it is critical that you know the model number of your range, as some  
information will be unique to each range. The model number may be found on the rating plate  
located on the range as identified on Page 42 of this manual. The charts on the following pages  
summarize the various range models and identify the features of each range.  
PGR Ranges, featuring a Gas Cooking Surface  
with Self-Cleaning Gas Ovens with Gas Broiler.  
All Gas PGR304..................... All Gas, 30" wide Range with Four Gas  
Cooktop Burners and self-cleaning Gas Oven  
All Gas PGR364GD................ All Gas, 36" wide Range with Four  
Gas Cooktop Burners, Griddle and self-cleaning Gas Oven  
All Gas PGR364GL ................ All Gas, 36" wide Range with Four  
Gas Cooktop Burners, Grill and self-cleaning Gas Oven  
All Gas PGR366..................... All Gas, 36" wide Range with Six Gas  
Cooktop Burners and self-cleaning Gas Oven  
All Gas PGR486GD................ All Gas, 48" wide Range with Six  
Gas Cooktop Burners, Griddle, large self-cleaning Gas Oven  
and one auxiliary oven.  
All Gas PGR486GL ................ All Gas, 48" wide Range with Six  
Gas Cooktop Burners, Grill, large self-cleaning Gas Oven  
and one auxiliary oven.  
All Gas PGR484GG................ All Gas, 48" wide Range with Four Gas  
Cooktop Burners, Grill, Griddle, large self-cleaning Gas Oven  
and one auxiliary oven.  
Page 2  
 
SECTION ONE: GENERAL SAFETY INSTRUCTIONS  
SAFETY  
GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS  
PLEASE READ CAREFULLY  
FOR PERSONAL SAFETY,  
THIS APPLIANCE MUST BE  
CONNECTED TO A  
PROPERLY GROUNDED  
AND  
POLARIZED ELECTRICAL  
POWER SUPPLY.  
CAUTION  
Gas Models:  
PGR304  
120 volts, 60 Hz.,  
10 Amp electrical circuit required.  
Accessible parts may  
become hot when the grill  
is in use. Young children  
must be kept away.  
Gas Models:  
PGR364GD, PGR364GL,  
PGR366  
120 volts, 60 Hz.,  
See Installation Instructions for electrical requirements and  
grounding instructions.  
10 Amp electrical circuit required.  
It is the personal responsibility and obligation of you, the user, to have  
this appliance connected to the electrical power supply in accordance  
with the National Electrical Code and/or applicable local codes and  
ordinances by a qualified electrician.  
Gas Models:  
PGR486GD, PGR486GL,  
PGR484GG  
120 volts, 60 Hz.,  
10 Amp electrical circuit required.  
CAUTION - ALL MODELS  
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 cooktop  
burners, turn OFF the gas control knob and wait 5 minutes for  
the gas to dissipate before lighting the cooktop burner manually.  
To light the cooktop burners manually, carefully hold a lighted  
match to the burner ports and turn the gas control knob to HI.  
During a power failure you can use the cooktop burners, but each  
must be lit with a match.  
DO NOT attempt to light the two left burners manually. These  
burners are equipped with the ExtraLow® feature and cannot be  
lit manually.  
TESTED IN ACCORDANCE  
WITH:  
Checkyourlocalbuildingcodes  
forthepropermethodofinstalla-  
tion.Intheabsenceoflocalcodes,  
thisunitshouldbeinstalledinac-  
cordancewiththeNationalFuel  
Gas Code No. Z223.1 Current  
IssueandtheNationalElectrical  
CodeANSI/NFPANo.70Current  
IssueortheCan-B149Installation  
CodesforGasBurningAppliances  
and C22.1 Canadian Electrical  
CodePart1.  
ALWAYS DISCONNECT THE  
ELECTRICAL PLUG FROM THE  
WALL RECEPTACLE BEFORE  
SERVICING THIS UNIT.  
• ANSI Z21.1 current issue for  
Household Gas Appliances  
• UL858 current Edition for  
Household Gas Ranges  
It is recommended that a  
dedicated circuit servicing this  
appliance be provided.  
• CAN/CSA-22.2 No. 61-M89  
for Household Cooking  
Ranges  
Theuseofgascookingappliances  
results in the production of heat  
and moisture.  
• CAN/CGA 1.1-M81 Domes-  
tic Gas Ranges  
SAVE THESE INSTRUCTIONS  
Page 3  
 
SECTION ONE: GENERAL SAFETY INSTRUCTIONS  
PRECAUTIONS  
SAFETY PRACTICES TO AVOID  
PERSONAL INJURY  
When properly cared for, your  
new Thermador PROFESSIONAL®  
Range has been designed to be a  
safe,reliableappliance.However,  
use extreme care when using this  
restaurant caliber range as this  
typeofapplianceprovidesintense  
heatandcanincreasetheaccident  
potential. When using kitchen  
time to dissipate. Wait at least 5  
minutes before using the range.  
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.  
Do not repair or replace any part  
oftheapplianceunlessspecifically  
recommended in this manual. All  
otherservicingshouldbereferred  
to a qualified technician.  
Children should not be left alone  
or unattended in an area where  
appliancesareinuse.Theyshould  
never be allowed to sit or stand  
on any part of the appliance.  
For personal safety, wear proper  
apparel. Loose fitting garments  
or hanging sleeves should never  
be worn while using this  
appliance.Somesyntheticfabrics  
are highly flammable and should  
not be worn while cooking.  
appliances,  
basic  
safety  
precautions must be followed,  
including the following:  
Read this Care and Use Manual  
carefully before using your new  
range to reduce the risk of fire,  
electrical shock, or injury to  
persons.  
CAUTION: Donotstoreitems  
of interest to children above the  
range or at the back of it. If  
children should climb onto the  
appliance to reach these items,  
they could be seriously injured.  
Do not use aluminum foil to line  
any part of the oven or cooktop.  
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  
performanceandcandamagethe  
finish of the oven or the cooktop.  
Insure proper installation and  
servicing. Follow the installation  
instructions provided with this  
product. Havetherangeinstalled  
and grounded by a qualified  
technician.  
Neveruseanypartofthecooktop  
or oven for storage. Flammable  
materialscancatchfireandplastic  
items may melt or ignite.  
Havetheinstallershowyouwhere  
the gas supply shut-off valve is  
located so that you know how  
and where to turn off the gas to  
the range.  
Donothangarticlesfromanypart  
oftheapplianceorplaceanything  
against the oven. Some fabrics  
arequiteflammableandmaycatch  
on fire.  
If you smell gas, your installer has  
notdoneaproperjobofchecking  
for leaks. If the connections are  
notperfectlytight, youcanhavea  
small leak and therefore a faint  
gas smell. Finding a gas leak is  
not a “do-it-yourself” procedure.  
Some leaks can only be found  
with the burner control in the ON  
positionandthismustbedoneby  
aqualifiedservicetechnician.See  
Inside Front Cover regarding gas  
leaks.  
WARNING  
!
If the range is near a window, be  
certain the curtains do not blow  
overornearthe cooktopburners;  
they could catch on fire.  
TOREDUCETHERISK  
OF TIPPING OF THE  
APPLIANCE,ITMUST  
BE SECURED BY A  
P R O P E R L Y  
DO NOT USE WATER ON  
GREASE FIRES. Turn appliance  
off and smother fire with baking  
soda or use a dry chemical or  
foam-type extinguisher.  
INSTALLED ANTI-TIP  
DEVICE. VERIFY THAT THE  
ANTI-TIP DEVICE IS EN-  
GAGED PER INSTALLATION  
IN–STRUCTIONS. (NOTE:  
DEVICE  
REQUIRED ON ALL 30" AND  
36" RANGES)  
Never let clothing, potholders, or  
other flammable materials come  
in contact with or too close to any  
element, burner or burner grate  
until it has cooled. Fabric may  
igniteandresultinpersonalinjury.  
ANTI-TIP  
IS  
In the event a burner goes out  
and gas escapes, open a window  
or a door. Do not attempt to use  
the cooktop until the gas has had  
Page 4  
 
SECTION ONE: GENERAL SAFETY INSTRUCTIONS  
PRECAUTIONS  
WARNING: The appliance  
is for cooking. Based on safety  
considerations, never use the  
oven or cooktop to warm or heat  
a room. Also, such use can  
damage the cooktop or oven  
parts.  
Use caution to insure that drafts like  
those from forced air vents or fans do  
not blow flammable material toward  
the flames or push the flames so that  
they extend beyond the edges of the  
pot.  
WARNING  
After a spill or boil over, turn  
off the burner and clean around  
the burner and burner port.  
After cleaning, check for proper  
operation.  
Always use utensils that have flat  
bottoms, large enough to cover  
theburner. Theuseofundersized  
utensilscouldexposeaportionof  
theflameandmayresultinignition  
of clothing.  
Clean the cooktop with caution.  
Avoid steam burns; do not use a  
wet sponge or cloth to clean the  
cooktop while it is hot. Some  
cleaners produce noxious fumes  
if applied to a hot surface. Follow  
directionsprovidedbythecleaner  
manufacturer.  
When using the cooktop: DO  
NOT TOUCH THE BURNER  
GRATES OR THE IMMEDIATE  
SURROUNDING AREA. Areas  
adjacent to the burners may  
become hot enough to cause  
burns.  
To minimize burns, ignition of  
flammable materials and  
unintentional spillovers, position  
handlesofutensilsinwardsothey  
donotextendoveradjacentwork  
areas, cooking areas, or the edge  
of the cooktop.  
Never leave the cooktop  
unattended when using high  
flame settings. Boil overs cause  
smokingandgreasyspilloversthat  
may ignite. More importantly, if  
the burner flames are smothered,  
unburned gas will escape into the  
room. See Inside Front Cover  
regarding gas leaks.  
Be sure all cooktop controls are  
turned off and the cooktop is cool  
before using any type of aerosol  
cleaneronoraroundthecooktop.  
The chemical that produces the  
spraying action could, in the  
presence of heat, ignite or cause  
metal parts to corrode.  
Hold the handle of the pan to  
prevent movement of the utensil  
when stirring or turning food.  
When using the oven: DO NOT  
TOUCH THE INFRARED  
BURNERS, THE INTERIOR  
SURFACES OF THE OVEN OR  
DO NOT use pots or pans on the  
grill section.  
Only certain types of glass, heat-  
proof glass-ceramic, ceramic,  
earthenware, or other glazed  
utensils are suitable for cooktop  
use.Thistypeofutensilmaybreak  
with sudden temperature  
changes. Use only on low or  
medium heat settings according  
to the utensil manufacturer’s  
directions.  
Do not use the grill for cooking  
excessively fatty meats or  
products which promote flare-  
ups.  
THE  
EXTERIOR  
AREA  
IMMEDIATELY SURROUND-  
ING THE DOOR. Interior oven  
surfaces become hot enough to  
cause burns. The heat deflector,  
whichdeflectsheatawayfromthe  
cooktop and the trim on the top  
and sides of the oven door, will  
also be hot when the oven is in  
use.  
The optional cutting board  
accessory must be removed  
before operating the griddle  
beneath or burners adjacent to it.  
Do not heat unopened food  
containers; a buildup of pressure  
may cause the container to burst.  
GREASE IS FLAMMABLE. Let hot  
grease cool before attempting to  
handle it. Avoid letting grease  
deposits collect. Clean after each  
use.  
Place oven racks in desired  
position while oven is cool. If a  
rack must be moved while the  
oven is hot, do not let the  
potholders contact the infrared  
burner.  
During cooking, set the burner  
control so that the flame heats  
only the bottom of the pan and  
does not extend beyond the  
bottom of the pan.  
For proper lighting and  
performanceoftheburners,keep  
the igniter ports clean. It is  
necessary to clean these when  
there is a boil over or when the  
burnerdoesnotlighteventhough  
the electronic igniters click. See  
Page 38.  
Use care when opening the oven  
door; let hot air or steam escape  
before removing or replacing  
foods.  
Avoid using high flame setting  
withapanlargerthanthegrateor  
with one that spans more than  
one burner, such as a griddle, for  
prolonged periods of time. This  
canresultinpoorcombustionthat  
generates harmful by-products.  
Before self-cleaning the oven,  
removethebroilerpan,ovenracks  
andanyotherutensils,andexcess  
spillage.  
Page 5  
 
SECTION ONE: GENERAL SAFETY INSTRUCTIONS  
PRECAUTIONS  
Do not clean, rub, damage, move  
or remove the door gasket. It is  
essential for a good seal during  
bakingandwhileself-cleaningthe  
oven.  
cians must disconnect the power  
supply before servicing this unit.  
California Proposition 65  
Warning: The burning of gas  
cooking fuel and the elimination  
of soil during self-cleaning  
generatesomeby-productswhich  
are on the list of substances which  
are known by the State of  
California to cause cancer or  
reproductive harm. California law  
requires businesses to warn  
customers of potential exposure  
to such substances. To minimize  
exposure to these substances,  
alwaysoperatethisunitaccording  
to the instructions contained in  
this booklet and provide good  
ventilation to the room when  
cooking with gas, during and  
immediatelyafterself-cleaningthe  
oven.  
Listen to be sure the cooling  
blower runs whenever the oven  
controls are set to broil or self-  
clean. If the fan does not operate,  
do not use the oven. Call an  
authorized service center for  
service.  
Protect the self-cleaning feature.  
Clean only those parts indicated  
in this booklet. Do not use  
commercialovencleanersoroven  
liner protective coatings of any  
kind in or around the large self-  
cleaning oven.  
Clean the ventilator hood and  
filters above the range frequently  
so grease from cooking vapors  
does not accumulate on them.  
DO NOT obstruct the flow of  
combustion or ventilation air.  
• In case of fire or when intention-  
ally “flaming” liquor or other spir-  
its on the cooktop, follow hood  
manufacturers instructions.  
For safety reasons and to avoid  
equipment damage, never sit,  
stand, or lean on the oven door.  
Service should only be done by  
authorized Technicans. Techni-  
BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU HAVE THESE ITEMS:  
DESCRIPTION  
PGR  
304  
PGR  
PGR  
PGR  
366  
PGR  
484 GG  
PGR  
486 GD  
PGR  
486 GL  
364 GD 364 GL  
Oven Racks Large Oven  
Oven Racks 12-inch Oven  
3
3
3
3
3
2
3
2
3
2
Two-Piece Broil Pan  
Star Burner Caps  
Burner Grates  
1
4
2
5
1
4
2
6
1
4
2
6
1
1
1
6
3
7
2‡  
4
2
8
1
1
1
1
*
2‡  
6
2‡  
6
3
3
Control Knobs  
9
9
Cast Iron Grill Grate  
Stainless Steel Radiant  
1
1
Coated Titanium  
-
Surface Griddle  
1
1
*
1
1
*
Product Registration Card  
Backguard  
1
1
1
1
1
*
1
*
1
*
Installation Instructions  
Use and Care Manual  
1
1
1
1
1
1
1
1
1
1
1
1
*
Backguard must be ordered and shipped separately. It is not included with the range shipment. ‡The  
aluminum broil pan is for the Secondary Oven; the porcelain & chrome broil pan is for the Main Oven.  
Page 6  
 
SECTION TWO: BEFORE YOU BEGIN  
Before Using Your Range for the First Time  
Remove all packaging materials  
and temporary labels from oven  
and cooktop.  
1. Check that you have the items listed on Page 6.  
5
2. Record the Model and Serial number on Page  
42. See "Data Rating Plate." These may be  
used for any future contacts with your servicer or  
the factory. Enter this information on the Prod-  
uct Registration Card included with this product  
then mail it to the indicated address.  
4
3
2
1
3. Optional Accessories. Grill Cover, Chopping  
Board, Griddle Cover, Wok Support Ring and  
other accessories are available from your  
ThermadorDealer.ContacttheThermadorParts  
Department toll-free at 800/735-4327 for more  
information.  
Large Gas Main and Oven Rack Positions  
CAUTION  
4. Position the racks correctly in the oven.  
The correct rack position depends on the recipe  
and the cooking mode. The rack positions are  
numbered from the bottom of the oven, like an  
elevator. Rack position 3 is the most frequently  
used position. Place rack(s) in the proper posi-  
tion before turning on the oven.  
Aluminum foil should never be used to cover  
the oven racks or to line the oven. It may  
cause damage to the oven. Do not remove  
the infrared burner in the gas oven.  
Insert the racks as follows:  
BEFORE BAKING OR BROILING, the oven and  
broiler should be turned on to burn off the manufac-  
turing oils. Turn the oven on to 450°F (230°C) for 20  
to 30 minutes; then turn the broiler to "Broil" for  
same length of time. You may wish to turn on the  
ventilator above your range during this time.  
a. Hold the rack with the back rail in the up  
position towards the rear of the oven. Slip it  
into the oven so the rack slides are between  
the rack and the rack guides.  
b. Tip the front of the rack up slightly as it slides  
into the oven so that the safety stops clear  
the rack slides. The safety stops on the back  
of the rack will keep it from sliding out of the  
oven when it is pulled forward.  
Please read Page 40 in Section 6: Care and  
Maintenance before cleaning the oven racks.  
Page 7  
 
SECTION THREE: DESCRIPTION  
Model and Parts Identification  
GasModelPGR484GG-ShownHasagrill,agriddleandfourburners,twoExtraLow®andtwostandard.  
ModelPGR486GDHasagriddleandsixburners,twoExtraLow®andfourstandard.  
ModelPGR486GLHasagrillandsixburners,twoExtraLow®andfourstandard.  
Key for PGR48 Models  
1
1. 22" High Shelf Backguard,  
12" Low Back, or Island Trim  
(Backguard ordered sepa-  
rately)  
2
2
3
8
4
2. Burner Grates & Burners  
3. Grill  
4. Griddle  
5. Control Knobs, ExtraLow®  
Burners (2)  
7
5
6
6. Control Knobs, Standard  
Burners (4)  
7. Oven Controls, Temperature  
Indicator  
8. Oven Light Switch  
9. Oven Door  
11  
9
10  
10. Viewing Window  
11. Auxiliary Oven  
(2 racks included)  
12. Kick Panel (Product Rating  
Label Located Behind Kick  
Panel)  
12  
13  
13  
13. Range Feet (4)  
14  
!
WARNING:  
15  
15  
To provide proper  
ventilation, do NOT  
remove range feet.  
16  
14  
17  
14  
20  
Gas Oven Interior  
14. Oven Interior Lights  
15. Broil Element  
16. Oven Thermostat  
17. Rack Guides  
18. Oven Rack  
18  
(3 included, not shown)  
19. Bake Element (hidden)  
20. Convection Fan Cover  
19  
Page 8  
 
SECTION THREE: DESCRIPTION  
GasModelPGR366-Shown  
ModelPGR364GDHasacentergriddleandfourburners,twoExtraLow®andtwostandard.  
ModelPGR364GLHasacentergrillandfourburners,twoExtraLow®andtwostandard.  
Key for PGR Models  
1
1. 22" High Shelf Backguard,  
12" Low Back or 4" Island Trim  
(Backguard ordered separately)  
2. Burner Grates & Burners  
2
2
2
4
3. Control Knobs, ExtraLow® Burners (2)  
4. Control Knobs, Standard Burners (4)  
5. Oven Control Knob  
6. Oven Light Switch  
5
3
4
7. Oven Door  
6
8. Viewing Window  
9. Kick Panel (Product Rating Label  
Located Behind Kick Panel)  
7
10. Range Feet (4)  
8
!
WARNING:  
9
To provide proper venti-  
lation, do NOT remove  
range feet.  
10  
10  
Gas Oven Interior,  
Please see Page 8  
Page 9  
 
SECTION THREE: DESCRIPTION  
Model and Parts Identification  
Gas Model PGR304 - Shown  
Key for PGR304 Models  
1. 9" Low Back  
(Island Trim and High Shelf ordered  
separately)  
1
2. Burner Grates & Burners  
3. Control Knobs, ExtraLow® Burners (2)  
4. Control Knobs, Standard Burners (2)  
5. Oven Control Knob  
2
2
4
6. Oven Light Switch  
7. Oven Door  
5
6
3
8. Viewing Window  
9. Kick Panel (Product Rating Label  
Located Behind Kick Panel)  
10. Range Feet (4)  
7
8
!
WARNING:  
To provide proper venti-  
lation, do NOT remove  
range feet.  
Gas Oven Interior,  
Please see Page 8  
9
10  
10  
Page 10  
 
SECTION THREE: DESCRIPTION  
Guide to Knob Identification and Location  
Locate each knob type by  
the corresponding number  
PGR30 MODEL  
PGR304ZS  
on the diagrams. Actual  
knobs are not numbered.  
1. Simmer Knob  
6
1
2
OFF HI-LO-XLO  
2. Standard Knob  
PGR36 MODELS  
PGR366ZS  
OFF HI LO  
3. Grill Knob  
OFF-LITE-HI-LO  
6
1
2
2
4. Griddle Knob  
OFF 150 200 250 300  
350 400 450 500  
PGR364GDZS  
5. Auxiliary Oven Knob  
OFF 150200 250300  
350400 450500  
Broil  
4
3
1
6
2
2
PGR364GLZS  
6. Main Oven Knob  
OFF 150200 250300  
350400 450500  
Broil Clean  
6
1
PGR48 MODELS  
PGR484GGZS  
3
4
5
6
1
2
2
PGR484GDZS  
5
4
6
1
2
PGR484GLZS  
1
6
3
5
2
2
Page 11  
 
SECTION FOUR: USING THE COOKTOP  
USING THE COOKTOP  
SEALED BURNERS  
CONTROL KNOBS  
BTU Output for Standard Burners  
• HI is equivalentto15,000 BTU/HR.  
• LO is equivalent to 2,100 BTU/HR.  
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.  
BTU Output for ExtraLow® Burners  
• HI is equivalent to15,000 BTU/HR.  
• LO is equivalent to3,000 BTU/HR.  
• XLO is equivalent to370 BTU/HR.  
Rear  
ExtraLow® Burners  
Burner  
Setting  
Indicator  
Location  
The controls for the two left  
burners, front and rear, have  
flame settings even lower than  
the standard LO settings.  
Sealed Star™ Burner Base  
The cooktop features four or six  
gas surface burners; each rated  
at 15,000 BTU/HR. The burners  
are sealed to the stainless steel  
top frame to prevent liquid spills  
from accumulating below the top  
surface, making it easier to clean.  
On all models, the two left  
burners have the exclusive  
ExtraLow‚ feature; the remaining  
burners are standard. Each burner  
has its own control knob.  
Front  
Knob  
Burner  
Location  
Bezel  
Standard Burner  
Control Knob  
The icon above each control  
shows whether the burner  
position is in the front or in the  
rear. A solid star indicates the  
location of the burner controlled  
by that particular knob. The  
drawing above shows the knob  
controlling the rear burner.  
ExtraLow
Range  
ExtraLow® Burner  
Control Knob  
The drawing shows that the  
control knob has an additional  
range between the LO and XLO  
settings. When the knob is set  
within this range, the flame pulses  
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  
BURNERS  
• Press in on the knob and turn  
it counter-clockwise to the HI  
setting.  
• The igniter for the selected  
sealed burner clicks and  
sparks.  
• After flame ignition, the  
igniters stop clicking.  
• Rotate the knob to any flame  
setting between HI and LO.  
• The Blue Burner Signal Light,  
between the burners, will light  
when adjacent burners are lit.  
They will remain on until the  
burner is turned off.  
Page 12  
 
SECTION FOUR: USING THE COOKTOP  
To maintain a low or simmer  
ELECTRONIC  
SINGLE POINT  
IGNITION  
Operation of the ExtraLow  
Burners  
• XLO, the very lowest setting,  
is achieved by cycling the flame  
ON for approximately 8  
seconds and OFF for 52  
seconds of each minute.  
• When the knob is set just  
below the LO setting, the flame  
will cycle ON for approximately  
52 seconds and OFF for 8  
seconds of each minute.  
To vary the amount of low heat  
to suit the food and quantity,  
the control can be set  
anywhere within the LO and  
XLO range marked on the  
knob.  
heat, bring food to a rolling  
boil. Stir well, then cover the  
pan and lower the heat to a  
setting just below LO.  
Burner  
• Check periodically to see if the  
control knob should be turned  
to another setting.  
Base  
• 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.  
Bu
Ca
Star™ Burner  
Components  
Each burner has its own electronic  
igniter that sparks when the  
burner is turned on. Each burner  
should light in 4 seconds or less.  
If a burner does not light, check  
to see that the cap is positioned  
correctly on the base. Do not  
touch the burners when the  
igniters are sparking. If a burner  
fails to ignite, refer to the section  
on Page 42, “Before Calling for  
Service.”  
• 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.  
ExtraLow Settings  
• The number and dash  
designations, shown in the  
drawing, are for reference only.  
Numbers do not actually  
appear on the knob. The  
number indicates the position  
of the flame setting as  
represented on the cooking  
chart, pages 17 and 18, with #4  
being hotter than #1.  
• 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 liquids surface.  
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.  
BURNER CAP  
Page 13  
 
SECTION FOUR: USING THE COOKTOP  
AUTOMATIC RE-IGNITION  
POWER FAILURE  
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.  
• In the event of a power failure,  
only the standard burners  
and grill can be manually lit.  
It is necessary to light each one  
individually.  
If any one or more burners or grill  
blow out, the electronic igniter  
automatically sparks to re-light  
the flame. Do not touch the  
burners when the igniters are  
sparking.  
• If the cooktop is being used  
when the power failure occurs,  
turn all knobs to the OFF  
position.  
IMPORTANT:  
• For proper combustion do not  
use the cooktop without the  
burner grates in place.  
• The standard burners and grill  
can be lighted by holding a  
match at the ports and turning  
the control knob to the HI  
position. Wait until the flame is  
burning all around the burner  
cap or U-shaped burner before  
adjusting the flame to the  
desired height.  
• There is a slight sound  
FLAME DESCRIPTION  
associated  
with  
gas  
combustion and ignition. This  
is a normal condition.  
Dark Blue  
Secondary  
Cone  
• On cooktops using propane  
gas (LP), a slight “pop” sound  
may be heard at the burner  
ports a few seconds after the  
burner has been turned off.  
Light Blue  
• Neither ExtraLow burner can  
be used during a power failure.  
Be sure to turn them off.  
• If either ExtraLow burner is on  
when a power failure occurs,  
they cannot be turned back on  
until both knobs are first turned  
off.  
Primary  
Cone  
Flame Color  
• The griddle cannot be used  
during a power failure.  
• The burner flame color should  
be blue with no yellow on the  
tips. It is not uncommon to see  
orange in the flame color; this  
indicates the burning of  
airborne impurities in the gas  
and will disappear with use.  
• If you smell gas, refer to safety  
precautions listed inside the  
front cover.  
!
WARNING  
• With propane (LP) gas, slight  
yellow tips on the primary cone  
are normal.  
In the event of a power failure,  
all knobs are to be turned to  
the OFF Position. Only the  
standard burners and the grill  
can be lit manually.  
• 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.  
Page 14  
 
SECTION FOUR: USING THE COOKTOP  
COOKWARE RECOMMENDATIONS  
SAFETY PRECAUTIONS:  
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.  
(51 mm)  
Never let a pan boil dry. This can  
BASE DIAMETER  
damage your pan and the cooking  
surface.  
• Select the base diameter to match the diameter  
of the flame. The diameter of the flame should  
be the same size as the pan base or slightly  
smaller. Oversize or under size pans sacrifice  
cooking performance. A 5-1/2" (140 mm) base size  
is generally the smallest recommended.  
• For best cooking results, use professional quality  
pans with metal handles. (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.  
• 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.  
FLAT BASE PAN  
• A heavy, flat base is more apt to remain flat when  
heated. Pan bases that are warped, dented,  
ridged or too lightweight will heat unevenly. Heat  
and cool pans gradually to avoid sudden  
temperature changes which tend to distort  
cookware. Do not add cold water to a hot pan.  
BALANCED PAN  
• 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.  
COVERED PAN  
• A properly fitting lid will shorten cooking time and  
make it possible to use lower heat settings.  
Page 15  
 
SECTION FOUR: USING THE COOKTOP  
SPECIALTY COOKWARE  
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.  
FLAT-BOTTOM WOK PAN  
• Use a cover on a canner when bringing the  
contents to a boil.  
• Once the contents have reached a boil on HI, use  
the lowest flame possible to maintain the boil or  
pressure.  
• Canning produces a large amount of steam. Take  
precautions to prevent burns.  
ROUND-BOTTOM WOK  
IN SUPPORT RING  
COOKING CHART  
SUGGESTIONS FOR USING THE CHART  
Use the chart on Pages 17 and 18 as a guide. The  
settings you use will vary depending on the pans  
selected and the starting temperature of the food.  
• Woks – Either flat based or round bottom woks  
with the accessory ring can be used on models  
without a built-in wok burner. Round bottom woks  
must be used with a support ring. The porcelain-  
coated cast iron wok support ring must be  
purchased separately.  
On the chart, the “Finish Setting” has been  
separated for the standard and ExtraLow burners.  
There may or may not be a change between the  
two burner settings.  
• Canners and Stock Pots – Select one with a base  
diameter that extends no more than 2 inches  
(51mm) beyond the grate.  
The ExtraLow setting can be either a cooking or a  
holding setting.  
Standard Size Water Bath Canner  
21 to 22 quarts (19.95 to 20.9 liters),  
Raise or lower the flame setting gradually. Allow time  
for the pan and the food to adjust to the new setting.  
with an 11 to 12 inch base (279 to 305 mm)  
and a 9 to 11 inch depth (229 to 279 mm).  
Standard Size Pressure Canner  
8 to 22 quarts (7.6 to 20.9 liters)), with an  
8 to 11 inch base (203 to 279 mm) and  
a 6-1/2" to 12 inch depth (165 - 305 mm).  
Page 16  
 
SECTION FOUR: USING THE COOKTOP  
SURFACE BURNER COOKING CHART  
Food  
Start Setting  
Finish Setting  
Standard Burners  
Finish Setting  
ExtraLow® Burners  
BEVERAGES  
Med. – heat milk,  
cover  
LO – finish heating  
XLO – keep warm,  
cover*  
Cocoa  
BREADS  
Med. – preheat skillet  
Med. LO to Med. –  
Same as Standard  
French Toast, Pancakes,  
Grilled Sandwiches  
cook  
BUTTER  
4 to 3 – allow 5 to 10  
Melting  
XLO – to hold  
minutes to melt  
CEREALS  
HI – cover, bring  
water to a boil, add  
cereal  
Med. LO to Med.. –  
finish cooking  
according to package  
directions  
XLO– to hold, cover*  
Cornmeal, Grits,  
Oatmeal  
CHOCOLATE  
Use XLO  
2 to XLO– allow 10  
to 15 minutes to melt  
XLO – to hold*  
Melting  
DESSERTS  
Med. LO to Med. –  
Med. LO to Med.  
Same as Standard  
Candy  
cook following recipe  
Pudding and Pie Filling  
Mix  
LO to Med.  
cook according to  
package directions  
Lo  
Same as Standard  
Pudding  
Med. LoO – Bring milk  
to a boil  
Use XLO  
3 to 2 – to cook  
EGGS  
HI – cover, bring  
water to a boil, add  
eggs, cover  
Use XLO  
XLO– cook 3 to 4  
minutes for soft cooked;  
or 15 to 20 minutes for  
hard cooked  
Cooked in Shell  
Fried, Scrambled  
Poached  
Med. to Med. HI –  
melt butter, add eggs  
LO to Med. Lo  
finish cooking  
XLO– to hold for a  
short period*  
HI – bring water to  
the steaming point,  
add eggs  
4 to 3 - finish  
cooking  
Same as Standard  
MEAT, FISH, POULTRY  
HI– until meat starts  
Med. LO to Med.  
Same as Standard  
Bacon, Sausage Patties  
to sizzle  
finish cooking  
Braising: Swiss Steak,  
Pot Roast, Stew Meat  
HI – melt fat, then  
brown on Med. HI to  
HI, add liquid, cover,  
Use XLO  
3 to 2 –  
simmer until tender  
Quick Frying: Breakfast  
Steaks  
Med. HI to HI –  
preheat skillet  
Med. Hi to HI –  
fry quickly  
Same as Standard  
Same as Standard  
Same as Standard  
Frying: Chicken  
HI – heat oil, then  
brown on Med.  
LO cover, finish  
cooking  
Deep Frying: Shrimp  
HI – heat oil  
Med. HI to HI – to  
maintain temperature  
Pan Frying: Lamb Chops,  
Thin Steaks, Hamburgers,  
Link Sausage  
HI – preheat skillet  
Med. to Med. HI –  
brown meat  
4 to 3 – to hold, covered  
3 to 2 – to hold, uncovered  
Poaching: Chicken,  
whole or pieces, Fish  
HI – Cover, bring  
liquids to a boil  
Use XLO  
2 to 1 – to finish cooking  
Page 17  
 
SECTION FOUR: USING THE COOKTOP  
SURFACE BURNER COOKING CHART  
Food  
Start Setting  
Finish Setting  
Standard Burners  
Finish Setting  
ExtraLow® Burner  
Simmering: Stewed  
Chicken, Corned Beef,  
Tongue, etc.  
HI – cover,  
bring liquid  
to a boil  
4 to 1 – simmer slowly  
PASTAS  
HI – bring water to a  
boil, add pasta  
Med. HI to HI – to  
maintain a rolling boil  
Same as for Standard Burners  
Same as for Standard Burners  
Macaroni, Noodles,  
Spaghetti  
POPCORN (use a heavy,  
HI – cover, heat until  
Med. HI to HI –  
flat bottom pan)  
kernels start to pop  
finish popping  
PRESSURE COOKER  
Med. HI to HI – build  
up pressure  
Med. LO to Med. –  
maintain pressure  
Same as for Standard Burners  
Same as for Standard Burners  
Meat  
Vegetables  
HI – build up pressure  
Med. LO to Med. –  
maintain pressure  
RICE  
HI – cover, bring  
water to a boil, add  
rice, cover  
4 to 2 – cook according  
to package directions  
XLO – to hold, cover  
SAUCES  
Med. HI to HI – cook  
meat/vegetables,  
follow recipe  
2 to XLO – simmer  
(2 to 3 to thicken sauce,  
uncovered).  
Tomato Base  
White, Cream, Bernaise,  
Med. LO – melt fat,  
follow recipe  
LO to Med. LO –  
finish cooking  
XLO – to hold, cover*  
Hollandaise  
LO to Med. LO  
XLO  
XLO – Lowest setting  
SOUPS, STOCK  
HI – cover, bring  
3 to 2 – simmer  
liquid to a boil  
XLO – to hold, cover*  
VEGETABLES  
HI – cover, bring  
water and vegetables  
to a boil  
Med. LO to Med. –  
cook 10 to 30 minutes,  
or until tender  
XLO – to hold, cover  
Fresh  
Frozen  
HI – cover, bring  
water and vegetables  
to a boil  
Med. LO to Med. –  
cook according to  
package directions  
Same as for Standard Burners  
Same as for Standard Burners  
Same as for Standard Burners  
Same as for Standard Burners  
Deep Frying  
In Pouch  
Saute  
HI – heat oil  
Med. to Med. HI –  
maintain frying  
temperature  
HI – cover, bring  
water and vegetables  
to a boil  
LO to Med. LO –  
cook according to  
package directions  
HI – heat oil or melt  
butter, add vegetables  
Med. LO to Med. –  
cook to desired  
doneness  
Stir Fry  
HI – heat oil, add  
vegetables  
Med. HI to HI –  
finish cooking  
Same as for Standard Burners  
* We recommend that these foods be stirred occasionally.  
Page 18  
 
SECTION FOUR: USING THE COOKTOP  
Using the Grill  
A VENTILATING HOOD of adequate cubic-feet-per-minute capacity vented to the outside of the  
house is recommended for installation ABOVE THE RANGE AND GRILL. For most kitchens with a wall  
mounted hood, a certified hood is recommended. The hood must be installed according to installation  
instructions furnished with the hood and local building code requirements.  
THE GRILL  
(Available on some models)  
AUTOMATIC  
REIGNITION  
GRILL  
The electronic igniter auto-  
matically sparks the burner to  
light.DONOTTOUCHanyburner  
while the igniters are sparking.  
When cooking food on the grill  
you will achieve the same flavor  
as meat cooked on an outdoor  
barbecue.  
This flavor is actually created by  
thefatsandjuicesthatarebrought  
to the surface of the food and  
caramelized by the intense heat  
from the stainless steel radiant.  
BURNER EFFICIENCY AND  
FLAME CHARACTERISTICS  
Control Knob  
Most types of foods, steaks,  
chops, patties, poultry pieces,  
etc., cooksomewhatfasteronthe  
gasgrillwithitsconstantregulated  
heat than on an ordinary charcoal  
grill.  
The burner flame should be blue  
in color and stable with no yellow  
tips, excessive noise or lifting. It  
should burn completely along  
both sides of the burner tube.  
CONTROL KNOB  
The burner control has an infinite  
numberofheatsettings,andthere  
are no fixed positions on the  
control knob between HI and LO.  
To turn the burner on, press the  
control knob and rotate it  
counterclockwise to the LITE  
position. Adjust the knob to the  
desired heat setting.  
An improper gas-air mixture may  
causeeitherayellowtippedflame  
or burner flutter. Have the flame  
adjusted by a technician. Foreign  
particlesinthegaslinemaycause  
anorangeflameduringinitialuse.  
This will disappear with use.  
Your  
new  
Thermador  
Professional® grillisequippedwith  
analuminizedsteelU-shapedtube  
burner typical of those used in  
restaurants. Automatic ignition is  
used to eliminate the continuous  
pilots found on restaurant grills.  
The grill burner is rated at 18,000  
BTU/HR.  
If the flame is uneven, flutters,  
makes excessive noise or lifts,  
check to see if the BURNER ports  
are clogged. If the ports are  
NOTE: Whenusedwithpro-  
pane gas, a slight pop or  
flashmayoccurattheburner  
ports a few seconds after  
the burner has been turned  
off. This usually occurs after  
the burner has been on  
awhile. This is normal.  
clogged, use  
a
wire,  
a
straightenedpapercliporneedle  
to clear the ports. If the condition  
persists, contact a service agency  
for adjustment.  
Page 19  
 
SECTION FOUR: USING THE COOKTOP  
Disassembly/Assembly of the Grill  
Follow the steps below to disassemble the  
components in the grill box.  
CAUTION:  
A. Remove the grill grate, stainless steel radiant and  
burner from the grill box.  
• Use extreme care when placing the grill  
components into the grill compartment.  
Avoid contacting the ceramic igniter which  
could break preventing operation of the  
grill.  
B. Remove the heat deflector from the slots on the  
front panel of the grill box.  
C. Remove the rectangular drip pan inside the grill  
box as shown below.  
• The grill must be assembled as shown. The  
drip tray heat shields must be in place, and  
the burner must be properly positioned  
relative to the gas supply. Incorrect  
assembly of the grill may result in unsafe or  
hazardous conditions during operation.  
Re-assembly  
A. Replace the drip pan and heat deflector.  
B. Insert the end of the burner into the slots at the  
back of the grill box. Insert the tab on front of  
the burner into slot in the heat deflector.  
• The grill radiant must be in place for proper  
operation of the grill.  
C. The stainless steel radiant lies on two (2) studs  
on each end of the grill can.  
• Do not leave the grill unattended while in  
use.  
D. Place the grill grate, with raised food contain-  
ment rail oriented towards the grill box rear.  
• Do not use charcoal briquettes or coals of  
any kind.  
Exploded Views and Side View of Grill  
Grill  
Grate  
tainless  
teel Radian
U-shaped  
urner  
eat  
eflector  
Box  
Burner Placement in slots in back of grill  
Page 20  
 
SECTION FOUR: USING THE COOKTOP  
USING THE GRILL  
GRILLING SUGGESTIONS  
COOKING ON THE GRILL  
Trim any excess fat from the meat before cooking. Cut slits  
in the remaining fat around the edges at 2" (51 mm) inter-  
vals.  
• The burner should light within  
approximately 5 seconds.  
• Preheat grill for 10 to 15  
minutes minimum. The hot  
grill sears the food, sealing in  
the juices. The longer the  
preheat, the faster the meat  
browns and the darker the grill  
marks.  
Brush on basting sauce toward the end of cooking.  
Use a spatula or tongs instead of a fork to turn the meat. A  
fork punctures the meat and lets the juices run out.  
Add seasoning or salt after grilling.  
• Grilling requires high heat for  
searing and proper browning.  
Most foods are cooked at the  
higher heat settings for most  
of the cooking time. However,  
when grilling large pieces of  
meat or poultry, it may be  
necessary to turn the heat to a  
lower setting after the initial  
browning. This cooks the food  
through without burning the  
outside.  
The grill grate has side and rear rails designed to make it  
easier to turn with a spatula.  
After the juices begin to bubble to the surface, turn the  
meat only once. This helps keep the juices in the meat.  
Some pieces of meat and poultry cook faster than others.  
Move those pieces to the cooler area of the grill until the  
rest have finished.  
The doneness of meat is affected by the thickness of the  
cut. Chefs say it is impossible to have a rare doneness with  
a thin cut.  
• Foods cooked for a long time  
or basted with a sugary  
marinade many need a lower  
heat setting near the end of  
the cooking time.  
Do not leave the grill unattended while cooking.  
HANDLING EXCESSIVE FLARE-UPS  
• After grilling and the food has  
been removed, turn the knob  
to HI and burn off any excess  
grease which has accumulated  
on the stainless steel radiant.  
The intense heat needed for grilling may also cause flare-  
ups due to grease dripping on the stainless steel radiant.  
If flare-ups occur, use a long handled spatula to move the  
• Use a brass wire brush, dipped  
in hot water, to loosen food  
particles from the grate.  
food to another area of the grill.  
Should flare-ups become excessive, remove the food from  
the grill and turn off the burner.  
• When the grill has cooled,  
clean the drip tray, radiant,  
Excessive flames occur when cooking meat with extra fat,  
heat  
deflector  
and  
i.e. 30% ground beef, untrimmed steaks, lamb chops, etc.  
compartment. Wipe the U-  
shaped burner with a damp  
cloth.  
Be cautious when turning meat over.  
It is important that grilling be supervised at all times.  
Page 21  
 
SECTION FOUR: USING THE COOKTOP  
GRILL COOKING CHART  
Food  
Weight or  
Thickness  
Control  
Setting  
Total Suggested Special Instructions  
Cooking Time  
and Tips  
MEATS  
Beef  
Hamburgers  
1/2 to 3/4 inch  
(13 mm to 19 mm)  
Medium  
High  
14 to 18 minutes  
12 to 15 minutes  
Grill, turning once when  
Juices rise to the surface.  
Do not leave hamburgers  
unattended since a flare  
up can occur quickly.  
Steaks  
Rib, Club,  
Tenderloin,  
Porterhouse,  
T-Bone,  
Sirloin  
Rare  
(140ºF)  
1" (25 mm)  
1-1/2" (38 mm)  
High  
High  
10 to 14 minutes  
13 to 18 minutes  
Remove excess fat from  
edge. Slash remaining fat  
at 2-inch (51 mm) intervals.  
Grill, turning once.  
Medium  
(160º F)  
1" (25 mm)  
1-1/2" (38 mm)  
Medium to  
High  
14 to 22 minutes  
18 to 27 minutes  
Well-Done  
(170º F)  
1" (25 mm)  
1-1/2" (38 mm)  
Medium  
Medium  
22 to 32 minutes  
27 to 37 minutes  
Lamb  
Chops &  
Steaks  
Rare  
1" (25 mm)  
1-1/2" (38 mm)  
High  
High  
12 to 15 minutes  
14 to 18 minutes  
Remove excess fat from  
edge. Slash remaining fat  
at 2-inch (51 mm) intervals.  
Grill, turning once.  
(140ºF)  
Medium  
(160ºF)  
1" (25 mm)  
1-1/2" (38 mm)  
Medium to  
High  
15 to 20 minutes  
18 to 25 minutes  
Well-Done  
(170ºF)  
1" (25 mm)  
Medium  
20 to 30 minutes  
Pork  
Chops  
1/2" (13 mm)  
1" (25 mm)  
Medium  
Medium  
20 to 40 minutes  
35 to 60 minutes  
Remove excess fat from  
edge. Slash remaining fat  
at 2-inch (51 mm) intervals.  
Grill, turning once.  
Cook well done.  
Ribs  
Medium  
45 to 60 minutes  
Grill, turning occasionally.  
During last few minutes  
brush with barbecue sauce,  
turn several times.  
Chart continued, please see next page  
Page 22  
 
SECTION FOUR: USING THE COOKTOP  
GRILL COOKING CHART  
Food  
Weight or  
Thickness  
Control  
Setting  
Total Suggested Special Instructions  
Cooking Time  
and Tips  
MEATS  
Pork  
Ham Steaks  
(precooked)  
Remove excess fat from  
edge. Slash remaining fat at  
2-inch (51 mm) intervals.  
Grill, turning once.  
1/2 inch  
High  
4 to 8 minutes  
5 to 10 minutes  
Hot Dogs  
Medium  
Slit skin. Grill, turning once.  
POULTRY  
Chicken  
Broiler/Flyer  
Halved or  
Quartered  
2 to 3 pounds  
Low or  
Medium  
1 to 1-1/2 hours  
40 to 60 minutes  
Place skin side up. Grill,  
turning 2 to 3 times.  
Breasts, bone-in  
Medium  
30 to 45 minutes  
FISH AND  
SEAFOOD  
Steaks  
Halibut,  
Salmon,  
Swordfish  
Whole  
3/4 to 1 inch  
Medium to  
High  
8 to 15 minutes  
20 to 30 minutes  
Grill, turning once. Brush  
with melted butter, margarine  
or oil to keep moist.  
Grill, turning once. Brush  
with melted butter,  
margarine or oil to  
Catfish,  
Rainbow  
Trout  
8 to 16 ounces  
Medium to  
High  
moisten.  
Page 23  
 
SECTION FOUR: USING THE COOKTOP  
ABOUT THE GRIDDLE  
(Available on some models)  
Any utensil, including metal ones may be used on  
the griddle surface. Care should be taken so the  
surface is not gouged when metal utensils are used.  
DESCRIPTION  
The built in griddle is made of restaurant quality  
aluminum coated with titanium. This produces a  
surface with even heat that is easy to clean.  
The griddle has an aluminized steel tube burner that  
is lit by a spark igniter. The griddle should light within  
4 clicks of the igniter. This eliminates the need for a  
continuous burning pilot light.  
de back and lift  
A maple chopping block and stainless steel cover  
are available as accessories and purchased  
separately. It is sized to fit on top of the surface when  
the griddle is not being used.  
•The burner is rated at 15,000 BTU / HR.  
Griddle Grease Tray  
CONTROL KNOB  
GRIDDLE  
GRIDDLE GREASE TRAY  
• Push the tray under the front edge of the griddle  
overhang to catch grease or food residue.  
• Any utensil may be used on the griddle surface.  
Care should be taken so the surface is not gouged  
when utensils are used.  
• Clean the tray after every use. When removing  
the tray, use care when tipping it so that the  
contents do not spill.  
Cooking on the Griddle  
1. Check that the grease tray is tucked under the  
griddle plate overhang.  
2. Turn the knob to the cooking temperature to  
preheat the griddle.  
Control Knob  
3. Preheat 10 to 15 minutes.  
4. Add butter, margarine, oil or shortening for more  
flavor.  
• The griddle is electronically controlled with  
temperatures marked on the knob from 150ºF to  
500ºF.  
5. Add the food and cook.  
• There are no fixed settings on the knob.  
• Press and turn the knob counter-clockwise to the  
temperature setting.  
PREPARING THE GRIDDLE  
GRIDDLE COOKING CHART  
The griddle must be level or tilted slightly forward  
for optimum performance. During installation, the  
installer is responsible for leveling the product.  
The griddle plate should be washed with warm  
soapy water then rinsed with clear water prior to  
use. The griddle may be used without any butter,  
margarine or oil. However, a very small amount may  
be used to flavor foods.  
FOOD  
SETTING  
Bacon, Ham, Pork Chops 350ºF to 375ºF (177ºC to 190ºC)  
Eggs 300ºF to 325ºF (150º C to 160ºC)  
Pancakes, French Toast 350ºF to 375ºF (177ºC to 191ºC)  
Potatoes, Hash Brown  
Sandwiches, Sausage  
400ºF to 425ºF (205ºC to 219ºC)  
350ºF to 375ºF (177ºC to 191ºC)  
Page 24  
 
SECTION FIVE: USING THE COOKTOP  
Bake  
TIPS FOR BAKE  
PREHEATING THE OVEN  
Preheat the oven before cooking  
any foods, including large pieces  
ofmeatorpoultry. Seeyourrecipe  
for preheating recommendation.  
Preheating time depends on the  
temperature setting and the  
number of racks in the oven.  
5
4
3
GETTING THE BEST RESULTS  
2
1
Minimize opening the door:  
• Use a minute timer.  
• Use the interior oven  
lights.  
Large Gas Main Oven with Rack Level Position  
Choose the right size utensil;  
usetheutensilrecommended  
in the recipe.  
Store the broiler pans outside  
the ovens. An extra pan  
without food, affects the  
browning and cooking.  
The type of pan used affects  
the browning:  
• For tender, golden brown  
crusts, uselightnon-stick/  
anodized or shiny metal  
utensils.  
Bake Rack Positions  
Rack positions in the oven are numbered like an elevator. Number  
one position is the lowest rack and number five is at the top.  
LARGE MAIN OVEN  
One Rack Baking  
The Bake Mode is best for baking on one rack with rack #3 used for  
most baked items. If the item is tall such as an angel food cake rack  
#2 may be used. Pies are best baked on rack #2 to make certain the  
bottom of the crust is done without over browning the top. When  
largepiecesofmeatorpoultrysuchasaprimeribofbeeforaturkey  
is roasted, rack #2 is the preferred rack.  
• For brown crisp crusts, use  
dark non-stick/anodized  
ordark,dullmetalutensils  
or glass bakeware. These  
may require lowering the  
bake temperature 25˚F.  
Two Rack Baking  
Racks #2 and #5 may be used when baking on two levels. Foods  
such as cookies and biscuits work well using these two racks.  
Casserole dishes may also be baked using these two racks.  
Three Rack Baking  
If three rack baking is desired, the Convection Bake mode should  
be used.  
BAKEWARE  
Type  
12 INCH AUXILIARY OVEN (PGR48 Models)  
Metal bakeware (with or  
without a non-stick finish),  
heat-proof glass, glass-  
ceramic, pottery, or other  
utensils suitable for the oven.  
Suitable cookie sheets have a  
small lip on one side only.  
Heavy sheets or those with  
morethanonesidemayaffect  
the baking time.  
Baking on rack #3 will result in the best product. When additional  
height is needed, rack #2 may be used. The use of rack #2 with pies  
will result in a crisp bottom crust without over baking the top.  
If two rack baking is desired in this small oven, use racks #2 and #5.  
For best results, stagger baking pans front to rear with the pan on  
rack #2 toward the rear and the pan on rack #5 toward the front.  
Placement  
Allow at least 1" of space between the pans and the oven walls so  
heat can circulate around each pan.  
Large oven will hold a full  
commercialbakingsheet(18"  
x 26").  
Stagger baking utensils so that one is not directly above another.  
Allow 1-1/2 inches above and below each pan.  
Page 25  
 
SECTION FIVE: USING THE COOKTOP  
Convection Bake  
TIPS FOR CONVECTION BAKE  
PREHEATING THE OVEN  
RACK POSITIONS  
LARGE MAIN OVEN  
Preheat the oven before cooking  
any foods, including large pieces  
ofmeatorpoultry. Seeyourrecipe  
for preheating recommendation.  
Preheating time depends on the  
temperature setting and the  
number of racks in the oven.  
One Rack Baking  
•When baking on one rack, best results are obtained in the bake  
mode (see Bake).  
•When roasting a turkey or a large piece of meat, convection  
bake may be used. Rack #2 is the most appropriate rack.  
Two Rack Baking  
HIGH ALTITUDE  
BAKING  
•Racks #2 and #5 are most appropriate when using the convection  
bake mode. Pans should not be staggered but the baking pan  
on rack #5 should be placed on rack #2 directly under the one  
on rack #5.  
•This may be used for cakes, cookies, biscuits and other foods  
for which two rack baking is desirable.  
•When several casseroles , frozen pies or cakes are to be baked,  
use racks #2 and #5.  
•These two racks can also be used for a large oven meal.  
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.).  
Three Rack Baking  
•When several sheets of cookies are to be baked, bake them on  
racks #1, #3,and #5. Place the baking sheets directly on top of  
each other on the respective racks to allow air to flow around the  
baking sheets.  
CONDENSATION  
Itisnormalforacertainamountof  
moisture to evaporate from the  
foodduringanycookingprocess.  
The amount depends on the  
moisturecontentofthefood. The  
BAKEWARE  
Type  
Aluminum bakeware gives the best browning results.  
moisture will condense on any  
surface cooler than the inside of  
the oven, such as the control  
panel.  
Cookiesheetsshouldhavelowsides;usealuminumcommercial  
half-sheets or professional cooking utensils.  
Placement  
For better browning, utensils such as cookie sheets, jelly roll  
pansandrectangularbakingpansshouldbeplacedcrosswise  
ontherackwiththeshortersidesontherightandtheleft. This  
allows the air to circulate freely.  
CAUTION  
WHEN USING THE  
When baking on more than one rack, pans should not be  
staggered.  
OVEN IN ANY MODE  
Never use aluminum foil  
to cover the oven racks  
or to line the oven. It can  
damage the oven and  
cause a fire hazard if heat  
is trapped under it.  
Page 26  
 
SECTION FIVE: USING THE COOKTOP  
Setting Bake / Convection Bake  
TO SET THE GAS OVEN  
BAKE/CONVECTION BAKE  
These cooking modes are for baking,  
roasting or warming using one, two or  
three racks.  
1. Select BAKE or CONVECTION•BAKE using the  
Selector switch.  
2. Set Temperature using the Oven Control Knob.  
If using CONVECTION BAKE, set the the oven  
control knob 25º below temperature suggested in  
recipe.  
The convection fan turns on six minutes after the  
oven is turned on, if CONVECTION BAKE is  
selected.  
OVEN CONTROL KNOBS  
The OVEN and HEATING lights turn on.  
Thetemperatureindicatorwillstarttorotatetoward  
the temperature setting.  
The HEATING light cycles off and on. The oven is  
preheated when the HEATING light cycles off the  
first time.  
The temperature indicator will reflect the  
temperature setting.  
NOTE: When the oven is turned on, the  
coolingblower willturnonautomatically.  
This is normal. When the oven is turned  
off, the cooling blower remains on until  
the oven temperature cools to 325º. The  
cooling blower will also operate during  
Broil and during the Self-Cleaning cycle.  
If the blower is not running during  
thesemodes, donotusetheoven. Call  
a qualified appliance technician to repair  
the unit.  
The needle of the temperature indicator will move  
to the new selected temperature if the temperature  
setting is increased or decreased. The gauge is for  
reference only.  
TheOVENONlightilluminatesandremainsonuntil  
the OFF Selector switch is turned off or the oven  
control knob is turned to the OFF position.  
As the oven cools down, the temperature indicator  
will start to decline, reflecting the actual oven  
temperature.  
TO SET THE 12-INCH OVEN  
OVEN CONTROL KNOBS  
1. Select BAKE using Selector switch.  
2. Set Temperature using the Oven Control Knob.  
The OVEN ON light turns on.  
The HEATING light turns on.  
The HEATING light cycles off and on. The oven is  
preheated when the HEATING light cycles off the  
first time.  
The OVEN ON light remains on until the Selector  
switch is turned off.  
NOTE: Temperature indicator is for the main oven only.  
Page 27  
 
SECTION FIVE: USING THE COOKTOP  
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 oven temperatures to keep  
hot, cooked foods at serving  
temperature, to dehydrate food  
and to warm plates.  
FOOD SAFETY  
The United States Department of Agriculture advises: DO  
NOTholdfoodsattemperaturesbetween4Fto140˚Fmorethan2  
hours.Cookingrawfoodsatbelow275ºFisnotrecommended.  
Hot cooked foods can be kept at  
serving temperatures. Set the  
oven to bake and use the  
temperature suggested on the  
chart.  
Suggested Temperature Chart to Keep Food Hot  
FOOD  
OVEN TEMPERATURE ˚F  
Beef  
For best results, preheat the oven  
to the desired temperature.  
Rare .................................................................... 150˚F  
Medium .................................................... 150˚ - 175˚F  
Well done ................................................. 175˚ - 200˚F  
Bacon ............................................................... 200˚ - 225˚F  
Biscuits and Muffins (covered) ......................... 175˚ - 185˚F  
Casserole (covered).......................................... 175˚ - 200˚F  
Fish and Seafood ............................................. 175˚ - 200˚F  
French Fried Foods .......................................... 200˚ - 225˚F  
Gravy or Cream Sauces (covered).............................. 175˚F  
Lamb and Veal Roasts...................................... 175˚ - 200˚F  
Pancakes and Waffles (covered) ...................... 200˚ - 225˚F  
Potatoes  
Foods needing to be kept moist  
must be covered with a lid or  
aluminum foil.  
Baked ................................................................. 200˚F  
Mashed (covered)............................................... 175˚F  
Pies and Pastries ........................................................ 175˚F  
Pizza (covered) ........................................................... 225˚F  
Pork ................................................................. 175˚ - 200˚F  
Poultry (covered) .............................................. 175˚ - 200˚F  
Vegetables (covered) ................................................. 175˚F  
OVEN CONTROL KNOBS  
12" GAS OVEN  
LARGE GAS MAIN OVEN  
Page 28  
 
SECTION FIVE: USING THE COOKTOP  
Baking Chart  
Control  
Total  
Special  
Pan  
Size  
Temperature  
Setting  
Suggested  
Cooking Time  
Instructions  
and Tips  
Food  
Cookies  
12"x15"  
375°  
350°  
350°  
8 to 12 minutes  
25 to 35 minutes  
30 to 40 minutes  
Follow recipe  
instructions  
Cookie Sheet  
Layer Cakes  
Sheet Cakes  
8" or 9" Round  
9"x13" Pan  
Follow recipe  
instructions  
Follow recipe  
instructions  
Bundt™ Cakes  
12 Cup  
325°  
60 to 75 minutes  
Follow recipe  
instructions  
Brownies  
9"x9" Pan  
325°  
20 to 25 minutes  
10 to 15 minutes  
Follow recipe  
instructions  
or Bar Cookies  
Biscuits  
12"x15"  
Cookie Sheet  
425° or  
Follow recipe or  
package directions  
Package  
Directions  
Quick Bread  
Muffins  
8"x4" Loaf Pan  
350°  
55 to 70 minutes  
14 to 19 minutes  
Follow recipe or  
package directions  
12 cup Muffin Pan  
425°  
Follow recipe or  
package directions  
Fruit Pies  
9" Diameter  
9"x9" Pan  
425°  
400°  
425°  
400°  
35 to 45 minutes  
25 to 30 minutes  
25 to 30 minutes  
12 to 18 minutes  
Follow recipe  
instructions  
Fruit Cobblers  
Follow recipe  
instructions  
Yeast Bread,  
Loaves  
8"x4" Loaf Pan  
9"x13" Pan  
Follow recipe  
instructions  
Dinner Rolls  
Follow recipe  
instructions  
Page 29  
 
SECTION FIVE: USING THE OVEN  
Broil  
RACK POSITIONS  
BROIL  
Before turning on the oven, place the rack and broil pan in the desired  
position. After preheating the broiler, center the broil pan directly  
under the infrared burners.  
TIPS FOR BROIL  
PREHEATING THE BROILER  
Gas Oven  
It is recommended that you  
preheat the broil element  
beforestartingtocook. Preheat  
until the temperature indicator  
reaches broil.  
#5 Use this rack position when broiling beef steaks, ground meat  
patties, ham steak and lamb chops 1 inch or less in thickness. Also,  
use when top browning foods.  
#4 Use this rack position when broiling meat 1-1/8 inches or more in  
thickness, fish, poultry, pork chops, ham steaks 1 inch or more in  
thickness.  
GETTING THE  
BEST RESULTS  
#3 Use this rack when broiling chicken halves (remove skin).  
Besuretodefrostfoodbefore  
UTENSILS  
broiling.  
The chrome and porcelain enamel two-piece broil pan and grid is  
included with the range. DO NOT cover the slotted grid (top) with  
aluminum foil.  
Preheat broil pan.  
Door may be ajar or closed  
Usemetalorglass-ceramicbakewarewhentopbrowningcasseroles,  
during broiling.  
.
main dishes, or bread.  
Steaks should be at least 1"  
DO NOT use heat-proof glass or pottery. This type of glassware  
thick if rare meat is desired.  
cannot withstand the intense heat of the broil element.  
The two-piece aluminum broiler pan is designed to be used in the  
Turn foods over only once,  
after half the total cooking  
time. It is not necessary to  
turn very thin foods (ham  
slices,filletsoffish,etc.). Liver  
slices must be turned over  
regardless of thickness.  
12" Auxiliary Oven in the PGR48 Ranges.  
BROILING USING A REGULAR MEAT THERMOMETER  
For accurately determining the degree of doneness for a thick steak or  
chop (at least 1-1/2 inches thick), use a regular meat thermometer.  
Insert the point of the thermometer into the side of the meat to the  
center of the steak or chop.  
Use a minute timer. Set it for  
the minimum time to check  
the food.  
For rare steaks, cook the first side to 90˚F. For medium or well done  
steaks, cook the first side to 100˚F. Turn and cook the second side to  
desired internal temperature.  
Center foods directly under  
the infrared burners for best  
browning.  
Small Gas Oven (Models PGR48)  
Foods may be broiled on racks #3, 4 or 5 depending upon the type  
and thickness of the food. Rack #5 may be used for top browning of  
foods.  
Toavoidburningchickenskin,  
remove it before broiling.  
NOTE:  
It is impossible to use the oven and the broiler simultaneously.  
When one is on, the other one cannot be turned on.  
Page 30  
 
SECTION FIVE: USING THE OVEN  
Setting Broil for Gas Oven  
BROIL - Gas Oven  
Only the dual infrared burners heat in the BROIL  
mode.  
NOTE: Successful broiling requires constant  
exposure to high, intense heat .  
To Set the Oven to Broil  
1. Place oven rack in desired position.  
2. Set Selector Switch to Broil.  
3. Set Oven Control Knob to BROIL setting.  
4. The temperature indicator will rotate to broil after five  
minutes.  
5. Place food in oven at desired rack position as referenced  
on Page 32.  
6. The door may be ajar or closed throughout broil cycle.  
Your Professional® Range comes with a large two-piece  
broil pan. The slotted grid allows drippings to flow into  
the lower pan, away from the intense heat of the broil  
burners, minimizing spattering and smoking.  
The PGR48 Models have a small two-piece aluminum  
broiler pan. It is to be used in the small auxiliary oven.  
Oven Heating Light  
This light turns on when the oven heats and cycles  
off when the set temperature has been reached. The  
cycling continues as long as a BROIL mode is set.  
Cooling Blower  
The cooling blower turns on as soon as the broiler  
turns on and remians on until the broiler is turned  
off and the temperature inside the oven drops to  
325ºF.  
Page 31  
 
SECTION FIVE: USING THE OVEN  
Broiling and Roasting Chart  
All meats are placed on the broiler pan included with the range.  
Food Item  
Rack  
Number Mode  
Oven  
Control  
Temperature  
Setting  
Approximate  
Cooking  
Time  
Special  
Instructions  
and Tips  
Beef  
Ground Beef  
Patties, 1/2" thick  
5
5
Broil  
Broil  
Broil  
15 to 20 minutes Broil until no  
pink in center  
T-Bone Steak  
Broil  
12 to 20 minutes Time depends on  
rareness of steak  
Flank Steak  
5
3
Broil  
Bake  
Broil  
12 to 20 minutes Rare to Medium  
rare is best  
Eye of Round  
Roast  
325°  
20 to 25 min/lb  
20 to 25 min/lb  
Small roasts take  
more minutes per  
pound  
Pork  
Loin Roast  
5
Bake  
325°  
Cook until juices  
are clear  
Poultry  
Boneless, Skinless  
Chicken Breasts  
4
4
Broil  
Broil  
Broil  
Broil  
20 to 25 minutes Cook until juices  
are clear  
Chicken Thighs  
25 to 30 minutes Remove skin; Cook  
until juices are clear  
Half Chickens  
Roast Chicken  
3
3
Broil  
Bake  
Broil  
30 to 45 minutes Remove skin;  
Turn with tongs  
350° min  
75 to 90 min  
Roast with breast  
side down to keep  
breast moist.  
Turkey  
2
Bake  
325° min  
20 to 25 min/lb  
Roast Unstuffed  
Page 32  
 
SECTION SIX: CARE AND MAINTENANCE  
Self-Cleaning the Oven  
LARGE GAS MAIN OVEN  
The self-cleaning mode of your new range features  
pyrolytic self-cleaning. When set to the CLEAN  
mode, the oven reaches a high temperature,  
approximately 830ºF, that burns off the food soil.  
stain is directly related to the amount of food soil left  
in the oven at the time of self-cleaning. Clean the  
oven often.  
If another clean cycle is initiated at the end of of a  
clean cycle and the temperature or the oven is still  
above 500º, the clean message in the LED will start  
blinking to indicate the range has not completely  
cooled down after the first cycle. The oven cannot  
be used until the oven temperature drops below  
500º and the door is unlocked.  
When the oven is set for CLEAN, only the cooktop  
burners may be used. The 12-inch oven (Model  
PGR48 only), the griddle and/or the grill cannot be  
used.  
It is common to see smoke and/or flames during the  
CLEANcycle,dependingonthecontentandamount  
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.  
LOCK  
When the CLEAN cycle starts, the LOCK light turns  
on, and 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 when the LOCK light comes on to confirm that  
it is locked. You can stop the clean cycle by selecting  
theOFFposition.Thelocklightwillturnoffonlyafter  
theovenhascooledbelow550˚F, andtheautomatic  
door lock has completed its cycle to the open  
position.  
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. It is easily removed,  
when the oven is cold, using a damp paper towel,  
sponge, or cloth.  
Wipeoffanysmokeresiduethatremainsonthefront  
framewithFormula409® orFantastik®.Ifstainremains,  
use a mild liquid cleanser. The amount of smoke  
Make certain that the oven door is locked at the  
beginning of the self-cleaning cycle.  
BEFORE SELF CLEANING THE OVEN  
Remove all utensils.  
Remove Racks.  
Be sure the light bulbs  
NOTE: For the first Self-  
Cleaning cycle, remove small  
animals and birds from the  
kitchen and surrounding  
areas. Open a nearby  
window for additional  
ventilation.  
and glass covers are in  
place.  
Clean the oven front  
frame and outer door  
edges. Wipe up large  
spillovers and grease.  
Turn on the ventilator  
hood above the range  
andleaveitonuntilafter  
the oven has completed  
the self-clean cycle.  
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 that portion of the door that is inside the oven.  
The outer edges of the door and the oven cavity are  
not in the cleaning zone. Wipe this area clean  
BEFORE SETTING THE OVEN TO SELF-CLEAN.  
Page 33  
 
SECTION SIX: CARE AND MAINTENANCE  
SELF CLEANING THE OVEN  
To Set Self-Clean for the Large Main Self-Cleaning Oven  
OVEN CONTROL KNOBS  
1. Select CLEAN using the Selector switch.  
2. Set Oven Control Knob to CLEAN.  
Cooling Blower turns on.  
OVEN ON light and HEATING light turn on.  
LOCK light turns on.  
TemperatureindicatorrotatestoCLEANafterfiveminutes.  
The door closing process takes approximately 60 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 4 to 5 hours to complete. The blower and the  
OVEN ON light and the CLEAN light turn off when the cycle is finished.  
Do not turn the selector switch or the oven control knob to the OFF  
position until the LOCK light goes off.  
CAUTION  
The interior of the oven will  
still be at baking tempera-  
tures when the LOCK light  
turns off and the oven door  
can be opened.  
1. Select OFF using the Selector Switch.  
The door latch will open automatically when the oven is  
below 550˚F and the automatic Door Lock completes its  
60 second cycle to the OPEN position.  
The cooling blower turns off when the oven temperature  
drops to 325º.  
2. Turn Oven Control 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 or milk, should be wiped up and not allowed to bake onto  
the porcelain during the next use.  
2. Removetheovenracks. SeeRacks, onRangeCleaningChart, Page  
41.  
3. The infrared burner in the oven does not require cleaning; the  
elements burn themselves clean when the oven is in use.  
4. Use caution when cleaning the the 12-inch auxiliary oven in the  
PGR48 range. Use hot sudsy water; rinse and dry thoroughly.  
Page 34  
 
SECTION SIX: CARE AND MAINTENANCE  
BRAND NAMES  
RANGE CLEANING  
CAUTION  
Avoid cleaning any part of  
the range while it's hot.  
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  
the local markets.  
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-metalorsteelwoolsoappadsforcleaningandscouring,  
as recommended on the chart.  
4. Any part of this appliance can be cleaned with hot sudsy water.  
When rinsing is required, rinse thoroughly.  
It is imperative that all products  
be used in strict accordance with  
instructions on the package.  
5. Always wipe dry immediately to avoid water marks.  
The following chart gives  
directions for cleaning this range:  
COOKTOP CLEANING CHART  
Cooktop Part / Material  
Suggested Cleaners  
Important Reminders  
• Acidic and sugar-laden  
spills deteriorate the stain-  
less steel. Remove soil im-  
mediately.  
Burner Base and Cap  
and Spill Tray/  
Stainless Steel  
• Hot sudsy water; rinse and dry  
thoroughly.  
Burner  
Base  
• Mild Abrasive Cleansers: Bon  
Ami®, Ajax®, Comet®.  
Liquid cleaners: Kleen King®.  
• Do not scratch or gouge the  
port openings of burner  
cap.  
• Stiff nylon bristle tooth brush  
to clean port openings.  
• Reassemble as shown. Make  
sure that the burner cap is  
seated on the base.  
B
C
Star™ Burner  
Components  
• Hot sudsy water; rinse and dry  
immediately.  
• Do not soak knobs.  
Control Knobs/Plastic  
Bezels/Chrome  
Please see Guide to Knob  
Identification and Location  
on Page 11.  
• Do not force knobs onto  
wrong valve shaft.  
Continued ➟ ➟  
Page 35  
 
SECTION SIX: CARE AND MAINTENANCE  
COOKTOP CLEANING CHART, continued  
Cooktop Part / Material  
Suggested Cleaners  
Important Reminders  
Exterior Finish/Back Panel  
Stainless Steel  
• Nonabrasive Cleaners: Hot  
• Stainless steel resists most  
food stains and pit marks  
providing the surface is  
kept clean and protected.  
water  
and  
detergent,  
ammonia, Fantastic®, Formula  
409®. Rinse and dry  
immediately.  
• Never allow food stains or  
salt to remain on stainless  
steel for any length of time.  
• Cleaner Polish: Stainless Steel  
Magic® to protect the finish  
from staining and pitting;  
enhances appearance.  
• Hard water spots: Household  
vinegar.  
• Mild Abrasive Cleaners: Siege  
Stainless Steel and Aluminum  
Cleaner, Kleen King® Stainless  
Steel liquid cleaner.  
• Rub lightly in the direction  
of polish lines.  
• Chlorine or chlorine  
compounds in some  
cleaners are corrosive to  
stainless steel. Check  
ingredients on label.  
• Heat discoloration: Cameo®,  
Barkeepers Friend®, Zud®.  
Grates: /Porcelain Enamel  
on Cast Iron  
• Nonabrasive cleaners: Hot  
• The grates are heavy; use  
care when lifting. Place on  
a protected surface.  
water  
and  
detergent,  
Fantastic®, Formula 409®.  
Rinse and dry immediately.  
• Blisters/crazing/chips are  
common due to the  
extreme temperatures on  
grate fingers and rapid  
temperature changes.  
• Mild abrasive cleaners: Bon  
Ami® and Soft Scrub®.  
• Abrasive cleaners for stubborn  
stains: soap-filled steel wool  
pad.  
• Acidic and sugar-laden spills  
deteriorate the enamel.  
Remove soil immediately.  
• Abrasive cleaners, used too  
vigorously or too often can  
eventually mar the enamel.  
Griddle Grease Tray/  
Titanium Coated  
Aluminum  
• Clean the grease tray after  
each use.  
• Empty grease tray after  
each use.  
• May be placed in dishwasher.  
• Remove tray after grease  
has cooled. Be careful not  
to fill it so full that tipping  
to remove it spills the  
grease.  
• Wash in detergent and hot  
water; rinse and dry.  
Slidebackandlift  
• Stubborn soil: Soft Scrub®  
Page 36  
 
SECTION SIX: CARE AND MAINTENANCE  
COOKTOP CLEANING CHART, continued  
Cooktop Part / Material  
Suggested Cleaners  
Important Reminders  
• Never flood a hot griddle  
with cold water. This can  
warp or crack the aluminum  
plate.  
• Remove drip tray and discard  
grease into a grease resistant  
container for disposal. Wash  
drip tray in warm soapy water  
or place in dishwasher. Wipe  
griddle surface with warm  
soapy water then rinse with  
warm water. Wipe dry with a  
soft cloth.  
Griddle/Titanium surfaced  
• Do not clean any part of the  
griddle in a self-cleaning  
oven.  
• If food particles stick to the  
griddle plate, remove with a  
mild abrasive cleaner such as  
Soft Scrub®.  
Grill Box/Stainless Steel  
• Non-abrasive Cleaners: Hot  
water and detergent,  
• Do not clean any part of the  
grill assembly in a self-  
cleaning oven.  
Grill  
ammonia,  
Fantastic®,  
Formula 409®. Rinse and dry  
immediately.  
• Abrasive cleaners, used too  
vigorously or too often, will  
eventually scratch the steel.  
• Mild Abrasive Cleaners: Bon  
Ami®, Soft Scrub®.  
When disassembling,  
cleaning and reassembling  
the grill, avoid contact with  
the spark igniter.  
• Abrasive cleaners for  
stubborn stains: soap-filled  
steel wool pad, Kleen King®  
Stainless Steel liquid cleaner.  
Note: To reach the grill box, remove the grate, stainless  
steel radiant, U-shaped burner, heat shield and drip pan.  
Note: To disassemble or reassemble the grill box,  
see Page 20.  
Electrode,  
Spark  
Grill Can  
Assembly  
Grease Catch Tray  
Continued ➟ ➟  
Page 37  
 
SECTION SIX: CARE AND MAINTENANCE  
COOKTOP CLEANING CHART, continued  
Cooktop Part / Material  
Suggested Cleaners  
Important Reminders  
Grill Drip Pan/ Stainless  
St
• Hot sudsy water; rinse and  
dry thoroughly.  
• Do not clean in a self-  
cleaning oven.  
• After grease removal, drip  
pan may be put into  
dishwasher.  
Grill Grate/Porcelain  
Enamel on Cast Iron  
• The grate is heavy; use care  
when lifting. Place on a  
protected surface.  
• While the grate is hot (but  
the flame is off), dip a  
brass grill brush in hot  
water and scrub the grate.  
The steam created from  
the hot water and the  
abrasive action of the  
brush helps loosen the  
hard to remove soil.  
• Blisters, crazing and chips  
are common due to the  
extreme temperatures and  
rapid temperature changes.  
• Use  
a
cotton swab  
409®  
• Do not use sharp tool to  
scrape the igniter. It is  
fragile; if it is damaged the  
grill cannot be lit.  
Igniters/Ceramic  
dampened with water,  
Formula  
or  
Fantastic®.  
• Acidic and sugar-laden  
spills deteriorate the  
stainless steel. Remove  
soil immediately.  
• Hot sudsy water; rinse and  
dry thoroughly.  
Surface Spill Trays/  
Stainless Steel  
• Formula  
409®  
or  
Fantastic®. Wipe spray off  
immediately or apply to a  
paper towel first and then  
wipe spill.  
• Abrasive cleaners, used  
too vigorously or too  
often, can eventually mar  
the stainless steel.  
• Mild Abrasive Cleansers:  
Cameo®, Zud®, Barkeepers  
Friend®. Liquid cleaners:  
Kleen King®, Siege  
Stainless  
Steel  
and  
Aluminum Cleaner. Apply  
with care.  
• Hot sudsy water; rinse and  
dry thoroughly.  
Trim Strips  
• The over-spray from liquid  
cleaners may leave an  
outline shadow. If allowed  
to dry, it may leave a  
permanent outline.  
(Located between stainless  
steel spill trays; they join the  
spill trays.)  
• Formula 409® or Fantastic®.  
Wipe spray off immediately  
or apply to a paper towel  
first and then wipe soil.  
Page 38  
 
SECTION SIX: CARE AND MAINTENANCE  
OVEN CLEANING CHART  
Part/Material/Soil Condition  
Cleaning Products/Directions  
DO NOT CLEAN IN SELF-CLEANING OVEN  
OVEN  
To loosen cooked on food, sprinkle empty hot grid with powdered  
laundry detergent or squirt with liquid detergent and cover with wet  
paper towels. Allow to stand.  
Broil Pan Grid  
Chrome Plated  
Aluminum (12" oven)  
Hot sudsy water.  
Wash, rinse thoroughly, and dry.  
Cleaners: Soft Scrub®.  
Apply with a damp sponge or cloth according to manufacturer’s  
directions. Rinse and wipe dry.  
Powdered Cleanser: Bon-ami®, Comet®, Ajax®.  
Apply with a damp sponge or cloth according to manufacturer’s  
directions. Rublightly,itmayscratchthefinish. Rinse thoroughly  
and wipe dry.  
Soap-filled fiber or steel wool pads: S.O.S®, Brillo®.  
Dampen pad, rub lightly, it may scratch the finish. Rinse  
thoroughly and wipe dry.  
Broil Pan Bottom  
Porcelain Enamel  
Aluminum (12" oven)  
See instructions for Cavity porcelain enamel. See instructions, above  
for broil pan grid.  
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).  
Cavity  
Porcelain Enamel on Steel  
Large Main Oven  
See Self-Cleaning instructions, Pages 33 and 34.  
NOTE: Due to the high temperatures used for self-cleaning, the  
ovenmaydevelopfinehairlikelinesorsurfaceroughness. This  
is a common condition and does not affect either the cooking  
or the cleaning performance of the oven.  
Hot sudsy water.  
12" Oven  
Wash, rinse thoroughly, and dry.  
Mild Cleaners: Bon-ami®, ammonia, or ammonia and water, Soft  
Scrub®.  
• Apply to a damp sponge or cloth. Rub lightly. Rinse thoroughly.  
Dry. If food has burned onto the oven and is difficult to remove,  
the spots can be soaked with a cloth saturated with household  
ammonia. Close the door and allow it to soak for an hour or  
two, or until the food soil can be easily removed with a damp  
soapy cloth or mild abrasive. A solution of about 3 tablespoons  
of household ammonia in a half cup of water may be placed in  
the warm oven over night. This will loosen hardened residue  
and spillage so that it may be easily wiped up. The ammonia  
solution may be added to warm water for a thorough wiping of  
the oven.  
Continued ➟ ➟  
Page 39  
 
SECTION SIX: CARE AND MAINTENANCE  
RANGE CLEANING CHART  
Part/Material/Soil Condition  
Cleaning Products/Directions  
Front Frame  
See Cooktop, Back Panel, Page 36.  
Stainless Steel  
Oven Racks  
Racks may be cleaned in the oven during the clean cycle, however,  
they will lose their shiny finish and change to a dark, metallic gray.  
Chrome Plated  
Hot sudsy water.  
Wash, rinse thoroughly, and dry.  
Cleaners: Soft Scrub®.  
Apply with a damp sponge or cloth according to manufacturer’s  
directions. Rinse and wipe dry.  
Powdered Cleanser: Bon-ami®, Comet®, Ajax®.  
Apply with a damp sponge or cloth according to manufacturer’s  
directions. Rub lightly. Rinse thoroughly and wipe dry.  
Soap filled fiber or steel wool pads: S.O.S®, Brillo®.  
Dampen pad, rinse thoroughly, and dry.  
Harsh Cleaners: Easy Off ®Oven Cleaner, Dow® Oven Cleaner.  
NOTE:Some commercial oven cleaners cause darkening and  
discoloration. Test the cleaner on a small part of the rack and  
check for discoloration before cleaning the entire rack.  
Apply a generous coating. Allow to stand for 10 to 15 minutes.  
Rinse thoroughly and wipe dry.  
If the racks do not slide easily after being cleaned, dampen a paper  
towel with a small amount of cooking oil and rub it lightly over the  
side rails.  
DOOR  
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.  
Exterior, Frame, Handle,  
Heat Deflector  
See Cooktop, Back Panel, Stainless Steel, Page 36.  
Stainless Steel  
Interior  
See Oven Cavity, Page 39.  
Porcelain Enamel  
Seal  
General Kitchen Cleaners: Formula 409®, Fantastik®.  
Door Gasket  
Spray on and blot dry with a cloth. Do not rub. Do not move,  
remove or damage mesh.  
Page 40  
 
SECTION SIX: CARE AND MAINTENANCE  
DO-IT-YOURSELF MAINTENANCE  
OVEN LIGHT BULB REPLACEMENT  
!
Replaceonlywitha5-watt, halogenappliancelightbulb. DONOTUSE  
a standard household light bulb in any oven.  
CAUTION:  
Before replacing the light  
bulb, be certain the Oven  
Light Switch is in the off po-  
sition. Let bulb and cover  
cool completely before  
touching. If the light bulb  
glass comes loose from the  
base, turn the power to the  
oven OFF at the circuit  
breaker panel, before at-  
temptingtoremovethebulb  
base from the socket.  
TO REPLACE THE LIGHT BULB:  
1. Turn oven light switch to the off position. Let bulb and cover cool  
completely.  
2. Remove the light cover.  
3. Remove the burned-out bulb. Replace it with a 5-watt halogen  
appliance light bulb only. Don't touch bulb with greasy fingers.  
Follow bulb manufacturer's instructions.  
4. Replace cover. Turn circuit back on, if need be. (See Caution.)  
POWER FAILURE  
In the event of a power failure, only the standard  
burners can be lighted manually. It is necessary to  
light each standard burner individually.  
flame is burning all the way around the burner cap  
before adjusting the flame to the desired height.  
The two ExtraLow® burners on the far left side,  
cannot be used during a power failure. Be sure to  
turn them OFF if a power failure occurs, as they will  
not turn back on until both control knobs are turned  
OFF and then turned back on again. See “What to  
do if you Smell Gas”, inside front cover.  
If the cooktop is being used when the power failure  
occurs, turn all of the burner control knobs to the  
OFF position. Then, the standard burners can be  
lighted by holding a match at the ports and turning  
the control knob to the HI position. Wait until the  
If you have low gas pressure, contact your gas  
company.  
INTERMITTENT OR CONSTANT IGNITER SPARKING  
Intermittent or constant sparking of the sealed gas surface burners can result from a number of prevent-  
able conditions. Eliminate these conditions as indicated in the chart.  
SYMPTOM  
CAUSE  
REMEDY  
Intermittent sparking  
• Ceramic igniter is wet or dirty.  
Carefully dry or clean igniter.  
• Burner ports are clogged.  
Clean ports on flame spreader  
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 Sparking  
• Range is not properly grounded. • Refer to Installation Instructions.  
Have a qualified electrician  
ground the range properly.  
• Electrical power supply is  
incorrectly polarized.  
Refer to Installation Instructions.  
Have a qualified electrician  
ground the range properly.  
Page 41  
 
SECTION SEVEN: BEFORE CALLING FOR SERVICE  
BEFORE CALLING FOR SERVICE  
BeforecallingforService,checkthefollowingtoavoidunnecessary  
service charges.  
SERVICE INFORMATION  
For handy reference, copy the  
information below from the data  
rating plate. Keep your invoice  
for Warranty validation.  
Be sure to check these items first:  
Is there a power outage in the area?  
Is the household fuse blown or the circuit breaker tripped?  
Is the range disconnected from the electrical supply?  
Model Number  
IF THE BURNERS DO NOT IGNITE  
Serial Number  
Are the burner caps properly aligned and seated in the burner  
base?  
Date of Purchase  
Are the burner ports clogged?  
Dealer’s Name  
Is a fuse blown or is the circuit breaker tripped?  
Is the manual shut-off valve closed, preventing the flow of gas?  
Dealer’s Phone Number  
Service Center's Name  
Service Center’s Phone Number  
DATA RATING PLATE  
Thedataratingplateshowsthemodelandserialnumberofyourrange.  
It is located behind the toe kick at the bottom of the range. To access  
the rating plate, remove the two toe kick attachment screws, then  
carefully remove the toe kick panel.  
Also, enter this information on  
the Product Registration Form in-  
cludedwiththisproduct,thenmail  
it to the indicated address.  
For all models, the data rating plate is found on the component tray  
behind the toe kick panel.  
!
CAUTION:  
Beforeremovingthetoekickpanel, disconnecttherangefromthe  
electrical power supply. Reinstall the toe kick panel before  
reconnecting the range to the power supply and operating the  
range.  
Lower front of  
range behind  
toe kick.  
PGR Data Rating Plate Location  
Page 42  
 
WARRANTY  
4. Repairs due to other than normal home use.  
5. Service labor during limited warranty period.  
FULL ONE YEAR WARRANTY  
Covers one year from the date of installation or date  
of occupancy for a new previously unoccupied  
dwelling, Save your dated receipt or other evidence  
of the installation/occupancy date.  
6. Travelfeesandassociatedchargesincurredwhen  
the product is installed in a location with limited  
or restricted access, (i.e., airplane flights, ferry  
charges, isolated geographic regions).  
Thermador® Will Pay For:  
All repair labor and replacement parts found to be  
defective due to materials and workmanship.  
Warranty applies to appliances used in residential  
application:itdoesnotcovertheiruseincommercial  
installations.  
Service must be provided by a Factory Authorized  
Service Agency during normal working hours.  
Thiswarrantyisforproductspurchasedandretained  
inthe50statesoftheU.S.A.,theDistrictofColumbia  
and Canada. Should the appliance be sold by the  
original purchaser during the warranty period, the  
new owner continues to be protected until the  
expiration date of the original purchaser’s warranty  
period.  
For a Service Agency nearest you, please call 800/  
735-4328.  
THERMADOR® WILL NOT PAY FOR:  
1. Service by an unauthorized agency. Damage or  
repairsduetoservicebyanunauthorizedagency  
or use of unauthorized parts.  
The warranty applies even if you should move.  
THERMADOR DOES NOT ASSUME ANY  
RESPONSIBILITY FOR INCIDENTAL OR  
CONSEQUENTIAL DAMAGES. Some states do not  
allow the exclusion or limitation of incidental or  
consequential damages, so the above limitation or  
exclusion may not apply to you. This warranty gives  
youspecificlegalrightsandyoumayalsohaveother  
rights which may vary from state to state or province  
to province.  
2. Service visits to:  
Teach you how to use the appliance.  
Correct the installation. You are responsible  
for providing electrical wiring and other  
connecting facilities.  
Reset circuit breakers or replace home fuses.  
3. Damage caused from accident, alteration,  
misuse, abuse, improper installation or  
installationnotinaccordancewithlocalelectrical  
codes or plumbing codes, or improper storage  
of the appliance.  
Page 43  
 
Notes  
 
Notes  
 
Specifications are for planning purposes only. Refer to installation instructions and consult your countertop  
supplier prior to making counter opening. Consult with a heating and ventilating engineer for your specific  
ventilation requirements. For the most detailed information, refer to installation instructions accompanying  
product or write Thermador indicating model number.  
We reserve the right to change specifications or design without notice. Some models are certified for use  
in Canada. Thermador is not responsible for products which are transported from the United States for  
use in Canada. Check with your local Canadian distributor or dealer.  
For the most up to date critical installation dimensions by fax, use your fax handset and call 702/833-3600.  
Use code #8030.  
BSH Home Appliances Corp.  
5551 McFadden Avenue, Huntington Beach, CA 92649 • 800/735-4328  
ECO 16847 • 5040008373 Rev. B • © 2003 BSH Home Appliances Corp. • Litho in U.S.A. 9/03  
 

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