Thermador Professional P24WK Guide

F o r P r o f e s s i o n a l C o o k t o p s
CARE AND USE MANUAL
Models
P24WK
PC36
PC48

A SPECIAL MESSAGE TO OUR CUSTOMERS
Thank you for selecting the Thermador PROFESSIONAL®Cooktop. We recom-
mend that you take time to read this entire booklet before using your new appli-
ance for the first time.
The booklet contains suggestions we believe will be helpful as well as directions
for using all the features of this cooktop. Keep it in a handy place, as it has the
answers to questions that may occur when you start to cook.
Let us know if we can help you. When you write, please include the model and
serial numbers of your cooktop.
Sincerely,
Thermador Test Kitchen Consumer Scientists
WARNING:
If the information in this manual is not
followed exactly, a fire or explosion may
result causing property damage, per-
sonal injury or death.
— Do not store or use gasoline or other
flammablevaporsandliquidsinthevicinity
of this or any other appliance.
— WHAT TO DO IF YOU SMELL GAS
■Do not try to light any appliance.
■Do not touch any electrical switch.
■Do not use any phone in your building.
■Immediately call your gas supplier from a
neighbor’sphone.Followthegassupplier’s
instructions.
■If you cannot reach your gas supplier, call
the fire department.
— Installationandservicemustbeperformed
by a qualified installer, service agency or
the gas suppler.
AVERTISSEMENT
✓Ne pas entreposer ni utiliser de
l‘essence ni d’autres vapeurs ou
liquides inflammables dans le
voisinagedel’appareil,nidetout
autre appareil.
CE QUI FAIRE SI VOUS
SENTEZ LE GAZ
• Ne pas essayer d'allumer aucum appareil.
• Ne pas toucher aucum interrupteur
électrique; ne pas utiliser aucun téléphone
dans votre bàtiment.
• Appeler immediatement votre fournisseur
de gaz du téléphone d'un voisin. Sulvre
l'instruction du fournisseur de gaz.
• Si vous ne pouvez pas contacter votre
fournisseur, téléphone le service des
incendies.
• L'installation et le service doivent étre
exécutés par un installateur qualifié, une
agencedeserviceoulefournisseurdegaz.

TABLE OF CONTENTS
Introduction........................................................1
Gas Type Verification .........................................1
SECTION ONE: General Safety Instructions
Safety .................................................................2
Precautions.........................................................3
SECTION TWO: Before You Begin
Before Using Your Cooktop for the First Time...5
SECTION THREE: Description
Model & Parts Identification – PC48..................6
Model & Parts Identification – PC36..................7
Model & Parts Identification – P24WK...............8
SECTION FOUR: Using the Cooktop
Sealed Burners...................................................9
ExtraLow®Burners ...........................................10
Electronic Igniter..............................................10
Flame Setting Guidelines.................................11
Cookware Recommendations..........................12
Specialty Cookware .........................................13
Surface Burner Cooking
Recommendations ...................................14 – 15
Using the Grill ..........................................16 – 18
Grill Cooking Recommendations.............19 – 20
Using the Griddle.............................................21
Griddle Cooking Recommendations ...............21
SECTION FIVE: Wok Operation
Before Using Prepare Wok.................................5
Using the Wok..................................................22
Wok Operation ................................................23
SECTION SIX: Care and Maintenance
Cooktop and Wok Cleaning
Recommendations ...................................24 – 28
SECTION SEVEN: Before Calling For Service
Do-It-Yourself Maintenance .............................29
Before Calling For Service ...............................30
Data Rating Plate .............................................30
Warranty...........................................................33
INTRODUCTION
The Thermador PROFESSIONAL®Cooktops are
built-in units available in a number of configura-
tions.Models PC486GD,PC486GL, PC484GGand
PC484WK feature a gas cooking surface with six
sealed burners and a griddle, six sealed burners
and a grill, four sealed burners with a griddle and
a grill, or four sealed burners with a wok, respec-
tively. Models PC364GD, PC364GL, and PC366
featurea gascookingsurface with foursealedburn-
ers and a griddle, four sealed burners and a grill,
or six sealed burners. Models P24WK and
PC484WK have a high output WOK burner rated
at 30,000 BTU/HR.
IMPORTANT
All Cooktops having less than 12" (305 mm)
horizontal clearance between combustible
materials and the back edge of the Cooktop
must be installed with a Thermador Low Back
Backguard. If more than 12" (305 mm) hori-
zontal clearance exists, a Thermador Island
Trim may be used instead of the backguard.
Before using the Cooktop, insure that it is
equipped with the appropriate Low Back
Backguard or Island Trim. Refer to the Instal-
lation Instructions accompanying this appli-
ance for more information.
CAUTION
When connecting the unit to propane gas,
make certain the propane gas tank is
equipped with its own high-pressure regula-
tor in addition to the pressure regulator sup-
plied with the range. The pressure of the gas
supplied to the appliance regulator must not
exceed 14" (34.57 mB) water column.
TESTED IN ACCORDANCE WITH ANSI
Z21.1 CURRENT ISSUE, STANDARD FOR
HOUSEHOLD COOKING GAS
APPLIANCES.
Checkyourlocal building codesforthe proper
methodof installation. Inthe absence oflocal
codes, this unit should be installed in
accordancewiththe Natrional FuelGas Code
No. Z223.1/NFPA54-current issue and the
National Electrical Code ANSI/NFPA70-
current issue .
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Page 1
Cooktops are shipped by the factory to operate
on natural gas. Verify the type of gas being used
atthe installationsite matches the type ofgas used
by the appliance.
If the location/job site requires a conversion from
one type of gas to another, contact the dealer
where the unit was purchased or contact
Thermador (800/735-4328). The field conversion
kit for all Professional cooktops (PC series) is
Thermador Model PLPKIT. Field conversion must
be done by qualified service personal only.

ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS
CAUTION - ALL MODELS
In Case of an Electrical Failure
If for any reason a gas control knob is turned ON and there is no electric power to operate the
electronic igniters on the cooktop burners, turn OFF the gas control knob and wait 5 min-
utes for the gas to dissipate before lighting the cooktop burner manually.
To light the cooktop burners and grill manually, carefully hold a lighted match to the burner
ports and turn the gas control knob to HI. During a power failure, you can manually light the
standard cooktop burners and grill only, but each must be lit with a match.
If the grill is left on and power is restored, the grill will relight.
DO NOT attempt to light the two left burners manually. These burners are equipped
with the ExtraLow® feature and cannot be lit manually.
See Pages 11 and 29 for additional information on manually lighting the burners.
Section One: General Safety Instructions
PLEASE READ CAREFULLY
All Cooktop models and the Wok require an elec-
trical circuit rated at 120 volts, 60 Hz., 10 Amps.
For personal safety, this appliance must be
connectedto a properlygroundedand polarized
electrical power supply.
Alwaysdisconnect the electricalplug fromthe wall
receptacle before servicing this unit.
See Installation Instructions for electrical
requirements and grounding instructions.
DO NOT UNDER ANY
CIRCUMSTANCES CUT OR REMOVE
THE SEPARATE GROUND WIRE OR
THE THIRD (GROUND) PRONG FROM
THE POWER CORD PLUG.
It is the personal responsibility and obligation of
you, the user, to have this appliance connected to
the electrical power supply in accordance with the
National Electrical Code and/or applicable local
codes and ordinances by a qualified electrician.
It is recommended that a dedicated circuit servic-
ing this appliance be provided.
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Page 2
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CAUTION
Safety Precautions
!

Your new Thermador
PROFESSIONAL®Cooktop has
been designed to be a safe,
reliableappliancewhen properly
used and cared for. If not
properly used, it could be
dangerous. Read all instructions
in this Care and Use Manual
carefully before using this
cooktop.
WARNING: These
precautions will reduce the risk
of burns, electric shock, fire,
and injury to persons. Use
extreme care when using this
restaurant caliber cooktop as
this appliance provides intense
heat and can increase the
accident potential.
When using kitchen appliances,
these basic safety precautions
must be followed:
• Insure proper installation and
servicing.Follow the installation
instructions provided with this
product. Have the cooktop in-
stalled and grounded by a quali-
fied technician.
• Have the installer show you
where the gas supply shut-off
valve is located so that you
know how and where to turn off
the gas to the cooktop.
• If you smell gas:
• Do not try to light any appli-
ance.
• Do not touch any electrical
switch.
• Do not use any phone in your
building.
• Immediatelycallyourgassup-
plierfromaneighbor’sphone.
Follow the gas supplier’s in-
struction.
• If you cannot reach your gas
supplier, call the fire depart-
ment.
• Installation and service must
be performed by a qualified
installer,serviceagencyorthe
gas supplier.
• Installation and service must
be performed by a qualified
installer,serviceagencyorthe
gas supplier.
• In the event a burner goes out
and gas escapes, turn off the
burner and open a window or a
door. Do not attempt to use the
cooktop until the gas has had
time to dissipate. Wait at least
5 minutes before using the
cooktop.
• Do not repair or replace any
part of the appliance unless
specificallyrecommendedinthis
manual. All other servicing
should be referred to a qualified
technician.
• Children should not be left
alone or unattended in an area
where appliances are in use.
Theyshould neverbe allowed to
sit or stand on any part of the
appliance.Ifchildrenareallowed
to use the appliance, they must
be closely supervised.
CAUTION: Do not
store items of interest to chil-
dren above the cooktop or at
the back of it. Ifchildrenshould
climb onto the appliance to
reachtheseitems, theycould be
seriously injured.
• Never use any part of the
cooktop for storage. Flam-
mable materials can catch fire
and plastic items may melt or
ignite.
• If the cooktop is near a win-
dow, be certain the curtains do
not blow over or near the
cooktop burners; they could
catch on fire.
• DO NOT USE WATER ON
GREASE FIRES. Turn appliance
CAUTION
SAFETY PRACTICES TO AVOID PERSONAL INJURY
Section One: General Safety Instructions
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Page 3
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!
SAVE THESE INSTRUCTIONS
!
off and smother fire with baking
soda or use a dry chemical or
foam-type extinguisher.
• Never let clothing, pot hold-
ers, or other flammable mate-
rials come in contact with or
too close to any element,
burner or burner grate until it
has cooled. Fabric may ignite
and result in personal injury.
• Use only dry pot holders.
Moist or damp pot holders on
hot surfaces may cause burns
from steam. Do not use a towel
or other bulky cloth in place of
potholders. Do not let pot hold-
erstouchhotelements, hotburn-
ers, or burner grates.
• For personal safety, wear
proper apparel. Loose fitting
garments or hanging sleeves
should never be worn while us-
ing this appliance. Some syn-
thetic fabrics are highly flam-
mable and should not be worn
while cooking.
• Do not use aluminum foil as a
shieldagainst foodspills ordrip-
pingsaroundthe burners orcon-
trol panel area. This could ob-
structtheflowof combustion and
ventilation air. This can damage
the finish of the cooktop.
WARNING: The ap-
pliance is for cooking food.
Based on safety considerations,
never use the Cooktop to warm or
heat a room or for other purposes.
Such uses can create a burn or
harmful by-product hazard and can
damage the Cooktop.
• When using the cooktop: DO
NOT TOUCH THE BURNER
GRATES OR THE IMMEDIATE
SURROUNDING AREAS adja-
centto the burners may become
hot enough to cause burns.

• Never leave the cooktop un-
attendedwhenusing highflame
settings. Boil-overs cause smok-
ingand greasyspillsthat may ig-
nite. More importantly, if the
burner flames are smothered,
unburned gas will escape into
the room. See inside the front
cover regarding gas leaks.
• Only certain types of glass,
heatproof glass-ceramic, ce-
ramic, earthenware or other
glazed utensils are suitable for
cooktop use. This type of uten-
sil may break with sudden tem-
perature changes. Use only on
low or medium heat settings ac-
cording to the utensil
manufacturer’s directions.
• Do not heat unopened food
containers; a buildup of pres-
sure may cause the container to
burst.
• During cooking, set the
burner control so that the
flame heats only the bottom of
the pan and does not extend
beyond the bottom of the pan.
•Usecautionto insurethat drafts
like those from forced air vents
or fans do not blow flammable
material toward the flames or
push the flames so that they ex-
tend beyond the edges of the
pot.
• Always use utensils that have
flat bottoms, large enough to
cover the burner. Theuseof un-
dersized utensils can expose a
portion of the flame and may re-
sult in ignition of clothing.
• To minimize burns, ignition of
flammable materials and unin-
tentionalspills, position handles
of utensils inward so they do
not extend over adjacent work
areas,cookingareasor theedge
of the cooktop.
• Hold the handle of the pan
to prevent movement of the
utensil when stirring or turning
food.
• Do not use the grill for cook-
ing excessively fatty meats or
products which promote flare-
ups.
•The optional cutting board ac-
cessory must be removed be-
fore operating the griddle.
• GREASE IS FLAMMABLE. Let
hot grease cool before attempt-
ing to handle it. Avoid letting
greasedeposits collect.Cleanaf-
ter each use.
• For proper lighting and perfor-
mance of the burners, keep the
ports clean. It is necessary to
clean these when there is a boil
over or when the burner does
not light even though the elec-
tronic igniters click.See Page27.
WARNING
After a spill or boil over, turn
off the burner and clean
around the burner and burner
port. Aftercleaning, checkfor
proper operation.
• Clean the cooktop with cau-
tion. Avoid steam burns; do not
use a wet sponge or cloth to
clean the cooktop while it is hot.
Some cleaners produce noxious
fumesif applied to a hotsurface.
Follow directions provided by
the cleaner manufacturer.
• Do not use flammable clean-
ers when cleaning the grill.
• Be sure all cooktop and grill
controls are turned off and the
cooktop and grill are cool be-
fore using any type of aerosol
cleaner on or around the cook-
top.The chemicals thatproduce
the spraying action can, in the
presenceofheat, igniteor cause
metal parts to corrode. Service
should only be done by autho-
rized technicians. Technicians
must disconnect the power sup-
ply before servicing this unit.
• CAUTION: To reduce the risk
of fire, keep the exhaust hood
free of grease. Clean the venti-
lator hood and filters above the
cooktop frequently so grease
from cooking vapors does not
accumulate on them.
• In case of fire or when inten-
tionally “flaming” liquor or
other spirits on the cooktop,
follow hood manufacturer’s in-
structions.
• Install a smoke detector in or
near the kitchen.
• California Proposition 65
Warning: The burning of gas
cookingfuel generates someby-
products which are on the list of
substances which are known by
the State of California to cause
cancer or reproductive harm.
California law requires busi-
nesses to warn customers of po-
tential exposure to such sub-
stances.Tominimize exposureto
these substances, always oper-
ate this unit according to the in-
structionscontainedinthis book-
letand providegood ventilation
to the room when cooking with
gas.
CAUTION
Section One: General Safety Instructions
SAVE THESE INSTRUCTIONS
Page 4
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Description PC364GD PC364GL PC366 PC484GG PC484WK PC486GD PC486GL P24WK
Star
®
Burner caps 44 64 4 66
Burner Grates 2 2 3 2 2 3 3
Control Knobs 5 5 6 6 5 7 7 1
Cast Iron Grill Grate 11 1
Stainless Steel
Radiant 1 1 1
Removable Griddle 111
Wok Pan and Lid 1 1
Product
Registration Card 11 11 1 111
Backguard * * * * * * * *
Installation
Instructions 1 1 1 1 1 1 1 1
* Backguard or Island Trim must be ordered separately. These are not included with the cooktop shipment.
Before UsingYour Cooktop for the First Time
Section Two: Before You Begin
1. Check that you have all the items listed for your model, as shown in the table below.
2 . Record the Model and Serial number of your appliance as described on Page 30. This may be used
for any future contacts with your servicer or the factory. Enter this information on the Product
Registration Card included with this product; then mail it to the indicated address.
3. OptionalAccessories:GrillPlate,GrillCover,GriddleCover,CastIronWokRing,ChoppingBoardfor
built-in griddle area. A portable griddle and other accessories are available from your Thermador
dealer.
4. Ensurethat lower burnercaps areseated correctlyon the burnerbases. Turnon eachburner to check
for proper flame color. See Page 11 for details.
BEFORE USING YOUR GRIDDLE THE FIRST TIME
Clean the surface with hot soapy water. Rinse thoroughly with clear water. The griddle is now ready to use.
BEFORE USING YOUR WOK THE FIRST TIME
1. For Models P24WK and PC484WK, check that you have these
items:
• One Wok Pan with Lid and Trivet.
2. The first time the Wok Pan is used, clean the surface thoroughly
with hot soapy water. The initial cleaning is needed to remove
the protective oil coating. Dry thoroughly.
3. Apply a light coat of vegetable oil (do not use corn or olive oil) to
the entire inside and outside surface with a paper towel.
4. HeattheWokPanonamediumsettinguntilcookingsurfaceturns
golden brown. Cool wok.
5. Repeat this procedure several times. This seasoning seals the
pores of the metal, keeps food from sticking, and prevents the
Wok from rusting.
6. Wipe off excess oil before using or storing the Wok Pan. Do not
scour because scouring will remove seasoning.
Remove all
packaging materials
and temporary labels
from the Wok Pan.
Page 5

Section Three: Description
MODEL AND PARTS IDENTIFICATION FOR 48" MODELS
Key for PC48 Models
1 – 12” Low Back or Island Trim
(ordered separately)
2 – Burner Grates & Burners
3 – Grill (PC484GG and
PC486GL)
4 – Griddle (PC484GG and
PC486GD)
5 – Control Knobs, ExtraLow®
Burners
6 – Control Knobs, Standard
Burners
7 – Control Knob, Grill
8 – Control Knob, Griddle
Thermostat
Model PC484GG
MODEL PC484WK
(4 Burners and Wok)
MODEL PC484GG
(4 Burners and Griddle and Grill) MODEL PC486GL (6 Burners and Grill)
MODEL PC486GD
(6 Burners and Griddle)
Page 6
1
4
322
5678

Section Three: Description
MODEL AND PARTS IDENTIFICATION FOR 36" MODELS
MODEL PC364GL
(4 Burners and Grill)
1 – 12” Low Back or Island Trim
(ordered separately)
2 – Burner Grates & Burners
3 – Griddle ( PC364GD)
4 – Grill (PC364GL) – shown in top
view
5 – Control Knobs, ExtraLow®
Burners
6 – Control Knob, Griddle
Thermostat (PC364GD)
7 – Control Knobs, Standard Burners
Key for PC36 Models
Model PC364GD
MODEL PC366
(6 Burners)
MODEL PC364GD
(4 Burners and Griddle)
Page 7
4
1
3
2
7
6
5
2

1 – Low Back Guard (shown). Optional Island Trim
available. (Low Back or Island Trim must be
ordered separately.)
2 – 24" Wok cooktop
3 – Wok pan support ring
4 – Control knob
5 – Wok pan and lid
6 – Large Kettle/Pot
(not provided)
7 – Wok Trivet
Section Three: Description
MODEL AND PARTS IDENTIFICATION FOR 24" MODELS
MODEL P24WK
Wok Pan with Lid
WOK TRIVET
Fits over wok pan sup-
port ring for large pots
used over wok burner.
(see right)
➞
➞
5
4
3
21
7
3
6
Key for Model P24WK and PC484WK
Wok Trivet Assembly
Page 8

Sealed Burners Using The Cooktop
Section Four: Using the Cooktop
The cooktop features four or six
gas surface burners; each rated
at 15,000 BTU/HR. The burners
are sealed to the stainless steel
topframe to preventliquidspills
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.
ExtraLow®Burner
Control Knob
Sealed Star®Brass
Burner Base
CONTROL KNOBS
The two words above each
control knob identifies the
burner position. For example,
LEFT FRONT, RIGHT FRONT,
etc.
Standard Burner
Control Knob
Knob
Thecontrolknobs fortwo sealed
gasburners,onein frontandone
inthe rear, arelocated directly in
front of and below the pair of
burners on the control panel.
OPERATION OF THE
BURNERS
• Press in on the knob and turn
it counter-clockwise to the HI
setting.
• The igniter for the selected
sealed burner clicks and
sparks.
• After flame ignition, the
igniters stop clicking.
• Rotate the knob to any flame
setting between HI and LO.
• The Blue Burner Signal Light,
betweenthe burners,will light
when adjacent burners are lit.
They will remain on until the
burner is turned off.
BTU Output for Standard Burners
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 2,200 BTU / HR.
BTU Output for ExtraLow
®
Burners
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 3,000 BTU / HR.
• XLO is equivalent to 370 BTU / HR.
ExtraLow® Burners
The controls for the two left
burners, front and rear, have
flame settings even lower than
the standard LO settings.
The drawing shows that the
control knob has an additional
range between the LO and XLO
settings. When the knob is set
within this range, the flame
cycles off and on. By varying the
length of time the flame is off
andon, theheat isreducedeven
further to cook delicate foods.
For example, these very low
settings are suitable for
simmering and poaching,
melting chocolate and butter,
holding cooked foods at
temperatures without scorching
or burning, etc.
ExtraLow®
Range
Page 9
Setting Indicator
Setting Indicator

ExtraLow Techniques
• Thetypeandquantityoffood
affects which setting to use.
• The pan selected affects the
setting. Its size, type, mate-
rial,andwhetheralidisused,
all affect the consistency of
the cooking temperature.
Operation of the ExtraLow
Burners
• XLO,theverylowestsetting,
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 ap-
proximately 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.
• Thenumberanddashdesig-
nations, shown in the draw-
ing, are for reference only.
Numbers do not actually
appear on the knob. The
number indicates the posi-
tion of the flame setting as
represented on the cooking
recommendations,Pages14
and 15, with #4 being hotter
than #1.
ExtraLow Settings
Electronic
Single Point Ignition
Star®Burner
Components
Each burner has its own
electronic igniter that sparks
whentheburneristurnedon.Do
not touch the burners when
the igniters are sparking. Each
burner should light in 4 seconds
orless. Ifa burner doesnot light,
check to see that the cap is
positionedcorrectlyonthebase.
If a burner fails to ignite, refer to
the section on Page 30 “Before
Calling for Service.”
Burner
Cap
BURNER CAP
Ports
Brass
Burner
Base
Igniter
• To maintain a low or simmer
heat, bring food to a rolling
boil. Stir well, then cover the
pan and lower the heat to a
setting just below LO.
• Check periodically to see if
the control knob should be
turned to another setting.
• If an over-size pan is used,
thesimmeractionmayoccur
mainly in the center of the
pan. To equalize the tem-
perature throughout the
food, stir the food around
the outer edges of the pan
into the food in the center.
• It is normal to stir food occa-
sionallywhilesimmering.This
is especially important when
simmering for several hours,
suchasforahomemadespa-
ghetti sauce or beans.
• Whenloweringtheflameset-
ting, adjust it in small steps.
• If the setting is too low to
holdasimmer,bringthefood
back to a boil before re-set-
ting to a higher heat.
• Itisnormalnottoseesimmer
bubbles immediately after
the food has been stirred.
• Theremaybebubblingwhen
the flame cycles ON and no
bubbles when the flame is
OFF. Even when the flame is
OFF,therewillbesteamand
aslightquiveron theliquid’s
surface.
Page 10
Section Four: Using the Cooktop
1
234

AUTOMATIC RE-IGNITION
Ifanyone ormoreburners orgrill
blow out, the electronic igniter
automatically sparks to re-light
the flame.
Do not touch the
burners when the igniters are
sparking.
IMPORTANT:
• For proper combustion do
not use the cooktop without
the burner grates in place.
• There is a slight sound asso-
ciated with gas combustion
and ignition. This is a normal
condition.
• On cooktops using propane
gas(LP),aslight“pop”sound
may be heard at the burner
portsa few seconds after the
burner has been turned off.
FLAME DESCRIPTION
• Theburnerflamecolorshould
bebluewithnoyellowonthe
tips. It is not uncommon to
seeorangeintheflamecolor;
this indicates the burning of
airborneimpuritiesinthegas
and will disappear with use.
• Withpropane(LP)gas, slight
yellow tips on the primary
cone are normal.
• The flame should burn com-
pletely around the burner
cap. If it doesn’t, check that
thecapispositionedcorrectly
onthebaseandthattheports
are not blocked.
• The flame should be stable
with no excessive noise or
fluttering.
FLAME HEIGHT
• The correct flame height de-
pendson1)sizeandmaterial
of pan being used; 2) food
beingcooked;and3)amount
of liquid in the pan.
• Never extend the flame be-
yond the base of the pan.
• Use a low or medium flame
for pan materials that con-
duct the heat slowly, such as
porcelain coated steel or
glass-ceramic.
POWER FAILURE
• Inthe eventof a power failure,
only the standard burners
can be manually lit. It is
necessary to light each one
individually.
• If the cooktop is being used
whenthepower failureoccurs,
turn all knobs to the OFF
position.
• The standard burners can be
lighted by holding a match at
the ports and turning the
control knob to the HI
position. Wait until the flame
is burning all around the
burner cap before adjusting
the flame to the desired
height.
• Neither ExtraLow burner can
be used during a power
failure. Be sure to turn them
off.
• If either ExtraLow burner is on
when a power failure occurs,
theycannotbeturnedbackon
until both knobs are first
turned off.
• The griddle, grill and wok
burners cannot be used
during a power failure.
• Ifyou smellgas, refertosafety
precautions listed inside the
front cover.
WARNING
In the event of a power fail-
ure, all knobs are to be
turned to the OFF Position.
Only the standard burners
can be lighted manually.
Flame Color
Secondary
Cone
Primary
Cone
Light Blue
Dark Blue
Page 11
Section Four: Using the Cooktop

Section Four: Using the Cooktop
Cookware Recommendations
SAFETY PRECAUTIONS:
➤Food packaged in aluminum foil should
notbeplaced directlyontheburnergrate.
Aluminum foil can melt during cooking.
➤Do not let plastic, paper or cloth come in
contactwith a hot burner grate.They may
melt or catch fire.
➤Never let a pan boil dry. This can damage
your pan and the cooking surface. • Select the base diameter to match the diam-
eter 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 recom-
mended.
• Professional quality pans with metal handles
arerecommendedbecauseplastichandlescan
melt or blister if the flame extends up the side
of the pan. Professional quality pans are found
at restaurant supply stores and gourmet spe-
cialty shops. All cookware should have these
characteristics: good heat conductivity, good
balance,correctlysizedbasediameter,aheavy,
flat base, and a proper fitting lid.
• For best cooking results, the flame should be
contained under the bottom of the pan.
• Aluminum and copper are pan materials that
conduct the heat quickly and evenly. These
metals are sometimes attached to the base or
in the core between stainless steel.
• Balanceisimportantforstabilityandevencook-
ing. The handle must not be heavier than the
pan and tilt it unevenly. A pan must sit level on
the grate without rocking or wobbling.
• Aheavy,flatbaseis moreapt toremainflatwhen
heated. Pan bases that are warped, dented,
ridged or too lightweight will heat unevenly.
Heat and cool pans gradually to avoid sudden
temperature changes which tend to distort
cookware. Do not add cold water to a hot pan.
• A properly fitting lid will shorten cooking time
andmakeitpossibletouselowerheatsettings.
BALANCED PAN
BASE DIAMETER
FLAT BASE PAN
COVERED PAN
(51 mm)
Page 12
!

Section Four: Using the Cooktop
FLAT-BOTTOM WOK PAN
Specialty Cookware
COOKING
RECOMMENDATIONS
Suggestions for Using the Recommendations
Use the recommendations on Pages 14 and 15 as
a guide. The settings you use will vary depending
on the pans selected and the starting temperature
of the food.
In the recommendations, the “Finish Setting” has
been separated for the standard and ExtraLow
burners. There may or may not be a change
between the two burner settings.
The ExtraLow setting can be either a cooking or a
holding setting.
Raise or lower the flame setting gradually. Allow
time for the pan and the food to adjust to the new
setting.
ROUND-BOTTOM WOK
IN SUPPORT RING
• Woks – Either flat based or round bottom woks
with the accessory ring can be used on models
without a built-in wok burner. Round bottom
woks must be used with a support ring. The
porcelain-coated cast iron wok support ring must
be purchased separately.
• Canners and Stock Pots – Select one with a
base diameter that extends no more than 2
inches (51mm) beyond the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters),
with an 11 to 12 inch base (279 to 305 mm)
and
a 9 to 11 inch depth (229 to 279 mm).
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters)), with an
8 to 11 inch base (203 to 279 mm) and
a 6 -1/2" to 12 inch depth (165 - 305 mm).
Canning Tips:
• A flat base pan is preferred to one with a
concave, convex or rippled base.
• When using two canners at the same time, use
staggered burners. Do not block air to the
burners. A flame needs the right amount of air
for complete combustion.
• Use a cover on a canner when bringing the
contents to a boil.
• Once the contents have reached a boil on HI,
use the lowest flame possible to maintain the
boil or pressure.
• Canning produces a large amount of steam.
Take precautions to prevent burns.
Page 13

Section Four: Using the Cooktop
Page 14
Surface Burner Cooking Recommendations
BEVERAGES Med. – heat milk, LO – finish heating XLO – keep warm,
Cocoa cover cover*
BREADS Med. – preheat skillet Med. LO to Med. – Same as Standard
French Toast, Pancakes, cook
Grilled Sandwiches
BUTTER 4 to 3 – allow 5 to 10
Melting XLO – to hold minutes to melt
CEREALS HI – cover, bring Med. LO to Med.. – XLO– to hold, cover*
Cornmeal, Grits, water to a boil, add finish cooking
Oatmeal cereal according to package
directions
CHOCOLATE Use XLO 2 to XLO– allow 10
Melting to 15 minutes to melt
XLO – to hold*
DESSERTS Med. LO to Med. – Med. LO to Med. Same as Standard
Candy cook following recipe
Pudding and Pie Filling LO to Med. Lo Same as Standard
Mix cook according to
package directions
Pudding Med. LoO – Bring milk Use XLO 3 to 2– to cook
to a boil
EGGS HI – cover, bring Use XLO XLO– cook 3 to 4
Cooked in Shell water to a boil, add minutes for soft cooked;
eggs, cover or 15 to 20 minutes for
hard cooked
Fried, Scrambled Med. to Med. HI –LO to Med. Lo XLO– to hold for a
melt butter, add eggs finish cooking short period*
Poached HI – bring water to 4 to 3- finish Same as Standard
the steaming point, cooking
add eggs
MEAT, FISH, POULTRY HI– until meat starts Med. LO to Med. Same as Standard
Bacon, Sausage Patties to sizzle finish cooking
Braising: Swiss Steak, HI – melt fat, then Use XLO 3 to 2–
Pot Roast, Stew Meat brown on Med. HI to simmer until tender
HI, add liquid, cover,
Quick Frying: Breakfast Med. HI to HI – Med. Hi to HI – Same as Standard
Steaks preheat skillet fry quickly
Frying: Chicken HI – heat oil, then LO cover, finish Same as Standard
brown on Med. cooking
Deep Frying: Shrimp HI – heat oil Med. HI to HI – to Same as Standard
maintain temperature
Pan Frying: Lamb Chops, HI – preheat skillet Med. to Med. HI – 4 to 3– to hold, covered
Thin Steaks, Hamburgers, brown meat 3 to 2– to hold, uncovered
Link Sausage
Poaching: Chicken, HI – Cover, bring Use XLO 2 to 1 – to finish cooking
whole or pieces, Fish liquids to a boil
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow® Burners

Section Four: Using the Cooktop
Page 15
Surface Burner Cooking Recommendations
* We recommend that these foods be stirred occasionally.
Simmering: Stewed HI – cover, 4 to 1– simmer slowly
Chicken, Corned Beef, bring liquid
Tongue, etc. to a boil
PASTAS HI – bring water to a Med. HI to HI – to Same as for Standard Burners
Macaroni, Noodles, boil, add pasta maintain a rolling boil
Spaghetti
POPCORN (use a heavy, HI – cover, heat until Med. HI to HI – Same as for Standard Burners
flat bottom pan) kernels start to pop finish popping
PRESSURE COOKER Med. HI to HI – build Med. LO to Med. – Same as for Standard Burners
Meat up pressure maintain pressure
Vegetables HI – build up pressure Med. LO to Med. – Same as for Standard Burners
maintain pressure
RICE HI – cover, bring 4 to 2– cook according
water to a boil, add to package directions
rice, cover XLO – to hold, cover
SAUCES Med. HI to HI – cook 2to XLO – simmer
Tomato Base meat/vegetables, (2 to 3 to thicken sauce,
follow recipe uncovered).
White, Cream, Bernaise, Med. LO – melt fat, LO to Med. LO – XLO – to hold, cover*
follow recipe finish cooking
Hollandaise 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 Med. LO to Med. – XLO – to hold, cover
Fresh water and vegetables cook 10 to 30 minutes,
to a boil or until tender
Frozen HI – cover, bring Med. LO to Med. – Same as for Standard Burners
water and vegetables cook according to
to a boil package directions
Deep Frying HI – heat oil Med. to Med. HI – Same as for Standard Burners
maintain frying
temperature
In Pouch HI – cover, bring LO to Med. LO – Same as for Standard Burners
water and vegetables cook according to
to a boil package directions
Saute HI – heat oil or melt Med. LO to Med. – Same as for Standard Burners
butter, add vegetables cook to desired
doneness
Stir Fry HI – heat oil, add Med. HI to HI – Same as for Standard Burners
vegetables finish cooking
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow®Burner

Section Four: Using the Cooktop
Page 16
THE GRILL
(Available on some models)
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
the fats and juices that are
brought to the surface of the
food and seared by the intense
heat from the stainless steel
radiant.
Most types of foods, steaks,
chops, patties, poultry pieces,
etc., cook somewhat faster on
the gas grill with its constant
regulated heat than on an
ordinary charcoal grill.
Your new Thermador Pro-
fessional®grill is equipped with
an aluminized steel U-shaped
tubeburnertypicalofthose used
inrestaurants.Automatic ignition
is used to eliminate the
continuous pilots found on
restaurant grills. The grill burner
is rated at 18,000 BTU/HR.
Using the Grill
AUTOMATIC
REIGNITION
The electronic igniter auto-
matically sparks the burner to
light. DO NOT TOUCH any
burner while the igniters are
sparking.
A VENTILATING HOOD of adequate cubic-feet-per-minute capacity vented to the outside of the house is
recommended for installation ABOVE THE COOKTOP AND GRILL. For most kitchens with a wall mounted
hood,a certified hoodrating of notless than 940CFM is recommended. The hood must be installed according
to installation instructions furnished with the hood and local building code requirements.
Refer to ventilation
requirements in the Installation Instructions for additional information.
CONTROL KNOB
Theburnercontrolhasaninfinite
number of heat settings, and
there are no fixed positions on
thecontrolknobbetweenHI 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.
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.
BURNER EFFICIENCY
AND FLAME
CHARACTERISTICS
Theburnerflame shouldbe blue
incolorandstable withnoyellow
tips, excessive noise or lifting. It
should burn completely along
both sides of the burner tube.
Animpropergas-airmixturemay
cause either a yellow tipped
flame or burner flutter. Have the
flame adjusted by a technician.
Foreign particles in the gas line
may cause an orange flame
during initial use. This will
disappear with use.
If the flame is uneven, flutters,
makes excessive noise or lifts,
checktosee iftheBURNER ports
are clogged. If the ports are
clogged, use a wire, a
straightened paper clip or
needle to clear the ports. If the
condition persists, contact a
service agency for adjustment.
Control Knob
GRILL

Section Four: Using the Cooktop
Page 17
Burner Placement in slots in back of grill
Heat
Deflector
Grill Box
Drip Pan
U-shaped
burner
Grill
Grate
Stainless
Steel Radiant
Spark igniter
Using the Grill
Exploded Views and Side View of Grill
Follow the steps below to disassemble the
components in the grill box.
A. Remove the grill grate, stainless steel radiant
and burner from the grill box.
B. Remove the heat deflector from the slots on
the front panel of the grill box.
C. Remove the rectangulardrippaninside the grill
box as shown below.
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.
C. The stainless steel radiant lies on two (2) studs
on each end of the grill can.
D. Place the grill grate, with raised food contain-
ment rail oriented towards the grill box rear.
CAUTION:
• 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.
• Thegrill mustbe assembled as shown.
The drip tray heat shields must be in
place,andtheburnermustbeproperly
positioned relative to the gas supply.
Incorrect assembly of the grill may
resultinunsafeorhazardousconditions
during operation.
• The grill radiant must be in place for
proper operation of the grill.
• Donotleavethegrillunattendedwhile
in use.
• Donotusecharcoalbriquettesorcoals
of any kind.
Disassembly/Assembly of the Grill
!

Section Four: Using the Cooktop
Page 18
Using the Grill
GRILLING SUGGESTIONS
◆Trim any excess fat from the meat before cooking. Cut slits
in the remaining fat around the edges at 2" (51 mm) inter-
vals.
◆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.
◆Thegrill grate hasside andrearrailsdesignedto makefoods
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.
◆Do not leave the grill unattended while cooking.
HANDLING EXCESSIVE FLARE-UPS
◆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
food to another area of the grill.
◆Should flare-ups become excessive, remove the food from
the grill and turn off the burner.
◆Excessive flames occur when cooking meat with extra fat,
i.e. 30% ground beef, untrimmed steaks, lamb chops, etc.
◆Be cautious when turning meat over.
◆It is important that grilling be supervised at all times.
COOKING ON THE GRILL
• Theburner 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
brownsand thedarker the grill
marks.
• Grilling requires high heat for
searing and proper browning.
Most foods are cooked at the
higher heat settings for most
ofthe 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.
• 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.
• After grilling and the food has
been removed, turn the knob
to HI and burn off any excess
greasewhich hasaccumulated
on the stainless steel radiant.
• Useabrass wirebrush,dipped
in hot water, to loosen food
particles from the grate.
• When the grill has cooled,
clean the drip tray, radiant,
heat deflector and
compartment. Wipe the U-
shaped burner with a damp
cloth.