Thermador PDR304 Guide

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Thermador Professional®Range
FO R RESID EN TIAL USE O N LY
D ual Fuel Models PD R30, PD R36, PD R48
LE MANUEL DE SOIN ET D’UTILISATION
EN EN GLAIS AVEC ADVERTISSEMENTS EN FRANÇAIS
Care and Use Manual
© 2002 BSH Home Appliances Corp.
Model PDR304 Model PDR364GL
Low Back Model LB36R
Model PDR484GG
Low Back Model LB48R
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A SPECIAL M ESSAGETO OUR CUSTOM ERS
Thank you for selecting the Thermador PRO FESSIO N AL®Range. W e recommend that you take
time to read this entire booklet before using your new appliance for the first time.
The booklet contains suggestions we believe will be helpful as well as directions for using all the
features of this range. 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.W hen you write, please include the model and serial number of
your range.
Sincerely,
Thermador Test Kitchen Consumer Scientists
W ARN ING:
If the information in this manual is not followed exactly, a fire or explosion may result causing
property damage, personal injury or death.
AVERTISSEMENT
✓Ne pas entreposer ni utiliser de
l‘essence ni d’autres vapeurs ou
liquides inflammables dans le
voisinage de l’appareil, ni de tout
autre appareil.
FOR YOUR SAFETY
✓Do not store or use gasoline or
other flammable vapors and
liquidsin the vicinity of thisor any
other appliance.
▲
!
W HAT TO DO IF YOU
SMELL GAS
• D o not try to light any appliance.
• D o not touch any electrical switch; do not
use any phone in your building.
• Immediately call your gas supplier from a
neighbor’s phone.
• Follow the gas supplier’s instruction.
• If you cannot reach your gas supplier, call
the fire department.
— Installation and service must be performed
by a qualified installer, service agency or
the gas supplier.
CE QUI FAIRE SI VOUS
SEN TEZ LE GAZ
• N e pas essayer d'allumer aucum appareil.
• N e 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
agence de service ou le fournisseur de gaz.
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Introduction ................................................... 1
Gas T ype Verification .................................... 1
Care and Use Manual Conventions.............. 2
Section One: General Safety Instructions
Safety ............................................................................. 3 – 4
Precautions................................................................... 5 – 6
Section Two: Before You Begin
Before Using Your Range for the First Time.............. 7
Section Three: Description
Model & Parts Identification – PD R484GG .................... 8
Model & Parts Identification – PD R366 ........................... 9
Model & Parts Identification – PD R304 ......................... 10
Guide to Knob Identification and Location ................. 11
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
Section Five: Using the Oven
Bake .................................................................................... 25
Convection•Bake ............................................................. 26
Setting Bake/Convection•Bake ..................................... 27
O ther Uses of Bake ........................................................ 28
Setting the 12-inch auxiliary oven ............................... 29
Baking Chart ..................................................................... 30
Broil .................................................................................... 31
Setting Broil and Convection Broil ............................. 32
Broiling and Roasting Chart .......................................... 33
Section Six: Care and Maintenance
Self-Cleaning the O ven......................................... 34 – 35
Range Cleaning Chart ........................................... 36 – 41
Section Seven: Before Calling For Service
D o-It-Yourself Maintenance.......................................... 42
Before Calling For Service............................................. 43
D ata Rating Plate ............................................................. 43
W arranty ........................................................................... 44
TABLE OF CON TENTS IN TRODUCTION
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,
electric convection, self-cleaning oven with broil capabil-
ity.
GAS TYPE VERIFICAT ION
Verify the type of gassupplied to the location. Ensure that
the appliance is connected to the type of gas for which it
is certified. All models are certified for use with natural
gas. Field conversion of the appliance for use with propane
gas supply will require a conversion kit. Refer to the
product rating label which can be located as indicated on
Page 43.
IMPORTAN T
All ranges must be installed with a backguard. The
PD R 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 information.
Page 1
▲
!
CAUTION:
W hen connecting the unit to propane gas, make
certainthe propane gastank isequippedwith itsown
high-pressure regulator in addition to the pressure
regulator supplied with the range. The maximum
gaspressure to thisappliance must not exceed
14.0 incheswater column(34.9 millibars) from
the propane gastank to the pressure regulator.
IN TRODUCTION
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This manual contains important Care and Use information for all Thermador Professional®Ranges. W hen
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 ratingplate located on the range as identified
on Page 43 of this manual. The charts on the following pages summarize the various range models and
identify the features of each range.
Introduction
PDR Ranges, featuring a Gas Cooking Surface with Self-Cleaning Electric Ovens,
with Electric Convection and Electric Broiler.
Dual Fuel PDR304 ...................Dual Fuel, 30" wide Range with Four Gas
Cooktop Burners and self-cleaning Electric O ven
Dual Fuel PDR364GD .............D ual Fuel, 36" wide Range with Four
Gas Cooktop Burners, Griddle and self-cleaning Electric O ven
Dual Fuel PDR364GL ..............D ual Fuel, 36" wide Range with Four
Gas Cooktop Burners, Grill and self-cleaning Electric O ven
Dual Fuel PDR366 ...................Dual Fuel, 36" wide Range with Six Gas
Cooktop Burners and self-cleaning Electric O ven
Dual Fuel PDR486GD .............D ual Fuel, 48" wide Range with Six
Gas Cooktop Burners, Griddle, large self-cleaning Electric O ven
and one auxiliary oven.
Dual Fuel PDR486GL ..............D ual Fuel, 48" wide Range with Six
Gas Cooktop Burners, Grill, large self-cleaning Electric O ven
and one auxiliary oven.
Dual Fuel PDR484GG .............D ual Fuel, 48" wide Range with Four Gas
Cooktop Burners, Grill, Griddle, large self-cleaning Electric O ven
and one auxiliary oven.
IN TRODUCTION : CARE AN D USE MAN UAL
Page 2
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GAS AN D ELECTRICAL REQUIREMENTS AN D GROUNDING IN ST RUCT IONS
SECTION ON E: GEN ERAL SAFETY IN STRUCTIO N S
SA FETY
SAVETHESE IN STRUCTIONS
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
N ational Electrical Code and/or applicable local codes and ordinances by a
qualified electrician.
See Installation Instructionsfor electrical requirementsand ground-
ing instructions.
ALW AYS D ISCO N N ECT TH E
ELECTRICAL PLUG FRO M THE
W ALL RECEPTACLE BEFO RE
SERVICIN G TH IS UN IT.
It is recommended that a dedicated
circuit servicing this appliance be
provided.
The use of gas cooking appliances
results in the production of heat and
moisture.
Dual-Fuel Models:
PD R304
120/240 volts, 60 Hz.,
35 Amp electrical circuit required.
Dual-Fuel Models:
PD R364GD , PD R364GL,
PD R366
120/240 volts, 60 Hz.,
40 Amp electrical circuit required.
Dual-Fuel Models:
PD R486GD , PD R486GL,
PD R484GG
120/240 volts, 60 Hz.,
50 Amp electrical circuit required.
PLEASE READ CAREFULLY
If for any reason a gascontrol knob isturned O N and there isno electric
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 H I. D uring a power
failure you can use the cooktop burners, but each must be lit with a
match.
D O N O T attempt to light the two left burnersmanually. These burners
are equipped with the ExtraLow®feature and cannot be lit manually.
CAUTION - ALL MODELS
IN CASE OF AN ELECT RICAL FAILURE
FOR PERSONAL SAFET Y,
THIS APPLIANCE MUST
BE CONNECT ED TO A
PROPERLY GROUNDED
AN D POLARIZED ELEC-
TRICAL POW ER SUPPLY.
Page 3
TESTED IN ACCO RD AN CE
W ITH:
• AN SI Z 21.1-2000 for House-
hold Gas Appliances
• UL858 14th Edition for House-
hold Electric Ranges
• CAN /CSA-22.2 N o. 61-M89 for
Household Cooking Ranges
• CAN /CGA 1.1-M81 D omestic
Gas Ranges
Check your local building codes
for the proper method of installa-
tion. In the absence of local codes,
this unit should be installed in ac-
cordance with the N ational Fuel
Gas Code N o. Z 223.1 Current
Issue and the N ational Electrical
Code AN SI/N FPA N o. 70 Current
Issue or the Can - B149 Installation
Codesfor GasBurningAppliances
and C22.1 Canadian Electrical
Code Part 1.
Accessible partsmay become
hot when the grill is in use.
Young children must be kept
away.
CAUTION
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SAFETY PRACTICESTO AVOID
PERSON AL INJURY
PRECA U TION S
W hen properly cared for, your new
Thermador PRO FESSIO N AL®Range
hasbeendesignedto be asafe,reliable
appliance. However, use extreme
care whenusingthisrestaurant caliber
range as this type of appliance
providesintense heat and canincrease
the accident potential. W hen using
kitchen 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,
electric shock, or injury to persons.
Insure proper installation and
servicing. Follow the installation
instructions provided with this
product. Have the range installed
and groundedbyaqualifiedtechnician.
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 range.
If you smell gas, your installer has
not done a proper job of checkingfor
leaks. If the connections are not
perfectly tight, you can have a small
leak and therefore a faint gas smell.
Finding a gas leak is not a “do-it-
yourself” procedure. Some leakscan
onlybe foundwiththe burner control
in the O N position and this must be
done by aqualified service technician.
See Inside Front Cover regardinggas
leaks.
In the event a burner goes out and
gas escapes, open a window or a
door. D o not attempt to use the
cooktop until the gashashad time to
dissipate. W ait at least 5 minutes
before using the range.
Do not repair or replace any
part of the appliance unless
specifically recommended in this
manual. All other servicingshould be
referred to a qualified technician.
Childrenshouldnot be left alone
or unattended in an area where
appliancesare inuse. Theyshould
never be allowed to sit or stand on
any part of the appliance.
CAUTION : Do not store items
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.
Never use any part of the
cooktop or oven for storage.
Flammable materialscan catch
fire and plastic items may melt
or ignite.
Do not hang articles from any
part of the appliance or place
anythingagainst the oven. Some
fabrics are quite flammable and may
catch on fire.
If the range is near a window, be
certain the curtainsdo not blow
over or near the cooktop
burners; they could catch on fire.
DO NOT USE W ATER ON
GREASE FIRES. Turn appliance
off and smother fire with bakingsoda
or use a dry chemical or foam-type
extinguisher.
Never let clothing, potholders,
or other flammable materials
come in contact with or too close
toanyelement,burner or burner
grate until it hascooled. Fabric may
ignite and result in personal injury.
Use only dry potholders: moist
or damp potholders on hot surfaces
may cause burns from steam. D o
not use a towel or other bulky cloth
in place of potholders. D o not let
potholders touch hot elements, hot
burners, or burner grates.
For personal safety, wear proper
apparel. Loose fitting garments or
hangingsleevesshould never be worn
while using this appliance. Some
syntheticfabricsare highlyflammable
and should not be worn while
cooking.
Do not use aluminum foil to line
anypart of the oven or cooktop.
Use of a foil liner could result in a
shock or fire hazard, or the
obstructionofthe flow ofcombustion
and ventilation air. Foil isan excellent
heat insulator andheat will be trapped
beneath it. Thiswill upset the cooking
performance and can damage the
finish of the oven or the cooktop.
TO REDUCE THE
RISK OF TIPPIN G
OF THE APPLI–
AN CE,IT MUST BE
SECURED BY A
PROPERLY
IN STALLED AN T I-
TIP DEVICE. VERIFY
THAT THE ANTI-T IP
DEVICEISEN GAGED PER
IN STALLATION IN –
STRUCTION S. (NOTE:
AN TI-TIP DEVICE IS
REQUIRED ON ALL 30"
AN D 36" RAN GES)
SECTION ON E: GEN ERAL SAFETY IN STRUCTIO N S
!
W ARNING
Page 4
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SECTION ON E: GEN ERAL SAFETY IN STRUCTIO N S
PRECAUTION S
W arning: T he 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.
W henusingthe cooktop:DO N OT
TOUCH THE BURN ER
GRATESORTHEIMMEDIATE
SURROUN DING AREA. Areas
adjacent to the burnersmaybecome
hot enough to cause burns.
Never leave the cooktop
unattended when using high flame
settings. Boil overs cause smoking
and greasy spilloversthat may ignite.
More importantly, if the burner
flamesare smothered, unburned gas
will escape into the room. See Inside
Front Cover regarding gas leaks.
Onlycertain typesof glass, heat-
proof glass-ceramic, ceramic,
earthenware, or other glazed
utensilsare suitable for cooktop
use. This type of utensil may break
with sudden temperature changes.
Use only on low or medium heat
settings according to the utensil
manufacturer’s directions.
Do not heat unopened food
containers; a buildup of pressure
may cause the container to burst.
D uring cooking, set the burner
control so that the flame heats
only the bottom of the pan and
does not extend beyond the
bottom of the pan.
Avoid usinghigh flame settingwith a
pan larger than the grate or with
one that spansmore than one burner,
such as a griddle, for prolonged
periods of time. This can result in
poor combustion that generates
harmful by-products.
Use cautionto 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 edgesof the
pot.
Always use utensils that have
flat bottoms, large enough to
cover the burner. The use of
undersized utensils could expose a
portion of the flame and mayresult in
ignition of clothing.
To minimize burns, ignition of
flammable materialsand unintentional
spillovers, position handles of
utensils inward so they do not
extend over adjacent work areas,
cooking areas, or the edge of the
cooktop.
Hold the handle of the pan to
prevent movement of the utensil
when stirring or turning food.
D O N O T use pots or pans on the
grill section.
Do not use the grill for cooking
excessively fatty meats or
products which promote flare-
ups.
The optional cutting board
accessory must be removed
before operatingthe griddle beneath
or burners adjacent to it.
GREASE IS FLAMMABLE. Let
hot grease cool before attemptingto
handle it. Avoid letting grease
deposits collect. Clean after each
use.
For proper lightingand performance
of the burners, keep the igniter
portsclean. It isnecessary to clean
these when there is a boil over or
when the burner does not light even
though the electronic igniters click.
See Page 39.
W ARNING
After a spill or boil over, turn off
the burner and clean around the
burner and burner port. After
cleaning, check for proper
operation.
Clean the cooktop with caution.
Avoid steam burns; do not use a wet
sponge or cloth to clean the cooktop
while it ishot. Some cleanersproduce
noxious fumes if applied to a hot
surface. Follow directions provided
by the cleaner manufacturer.
Be sure all cooktop controls are
turned off and the cooktop is cool
before using any type of aerosol
cleaner on or around the cooktop.
The chemical that produces the
sprayingaction could, inthe presence
of heat, ignite or cause metal partsto
corrode.
W hen using the oven: DO N OT
TOUCH THE HEATIN G ELE–
MEN TS, THE IN TERIOR SUR–
FACESOF T HEO VEN ORTH E
EX TERIOR AREA IMMED–
IAT ELY SURROUNDIN G THE
DOOR. Even though dark in color,
the heating elements may be hot.
Interior oven surfaces become hot
enough to cause burns. The heat
deflector, which deflects heat away
from the cooktop and the trim on
the top and sides of the oven door,
will also be hot when the oven is in
use.
Place oven racks in desired
position while oven is cool. If a
rack must be moved while the oven
is hot, do not let the potholders
contact the hot heating elements.
Use care when openingthe oven
door; let hot air or steam escape
before removing or replacing foods.
Before self-cleaning the oven,
remove the broiler pan, oven racks
and any other utensils, and excess
spillage.
Page 5
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SECTION ON E: GEN ERAL SAFETY IN STRUCTIO N S
PRECAUTION S
Do not clean, rub, damage,
move or remove the door
gasket. It isessential for a good seal
during baking and while self-cleaning
the oven.
Protect the self-cleaningfeature.
Clean only those parts indicated in
thisbooklet. D o not use commercial
ovencleanersor ovenliner protective
coatings of any kind in or around the
large self-cleaning oven.
DO N OT obstruct the flow of
combustion or ventilation air.
For safety reasons and to avoid
equipment damage, never sit, stand,
or lean on the oven door.
Service should only be done by
Page 6
authorized Technicans. Techni-
cians must disconnect the power
supply before servicing this unit.
Listen to be sure the cooling
blower runs whenever the oven
controlsare set to broil or self-clean.
If the fan does not operate, do not
use the oven. Call an authorized
service center for service.
Clean the ventilator hood and
filters above the range
frequently so grease from cooking
vaporsdoesnot accumulate on them.
• In case of fire or when inten-
tionally “flaming” liquor or
other spirits on the cooktop,
follow hood manufacturer’sin-
structions.
CaliforniaProposition65 - W arning:
The burning of gas cooking fuel and
the elimination of soil during self-
cleaning generate some by-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 businesses to warn
customers of potential exposure to
such substances. To minimize
exposure to these substances, always
operate this unit according to the
instructionscontained inthisbooklet
and provide good ventilation to the
room when cooking with gas, during
and immediately after self-cleaning
the oven.
BEFORE USIN G YOUR RAN GE FOR TH E FIRST T IME, CHECK TH AT YOU H AVE T HESE IT EMS:
* Backguard must be ordered and shipped separately. It is not included with the range shipment. ‡The aluminum broil pan is
for the Secondary O ven; the porcelain & chrome broil pan is for the Main O ven.
DESCRIPTION PDR PDR PDR PDR PDR PDR PDR
304 364 GD 364 GL 366 484 GG 486 GD 486 GL
O ven Racks Large O ven 3 3 3 3 3 3 3
O ven Racks 12-inch O ven 2 2 2
Two-Piece Broil Pan 1 1 1 1 2‡ 2‡ 2‡
Star Burner Caps 4 4 4 6 4 6 6
Burner Grates 2 2 2 3 2 3 3
Control Knobs 5 6 6 7 8 9 9
Cast Iron Grill Grate 1 1 1
Stainless Steel Radiant 1 1 1
Coated Titanium-Surface Griddle 111
Product Registration Card 1 1 1 1 1 1 1
Backguard 1 * * * * * *
Installation Instructions 1 1 1 1 1 1 1
Use and Care Manual 1 1 1 1 1 1 1
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SECTION TWO: BEFO RE YO U BEGIN
1. Check that you have the items listed on Page 6.
2. Record the Model and Serial number on Page
43. See "Data Rating Plate." These 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. Optional Accessories. Grill Cover, Chopping
Board, Griddle Cover and other accessories are
available from your Thermador D ealer. Contact the
Thermador Parts D epartment toll-free at 800/735-
4327 for more information.
4. Position the racks correctly in the oven.
The correct rack position depends on the recipe and the
cooking mode. The rack positions are numbered
from the bottom of the oven, like an elevator.
Rack position 3 is the most frequently used position.
Place rack(s) in the proper position before turningon the
oven.
Insert the racks as follows:
a. Hold the rack with the back rail in the up position
towardsthe rear of the oven. Slip it into the oven
so the rack slides are between the rack and the
rack guides.
b. Tipthe front of the rack up slightlyasit slidesinto
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.
Remove all packaging materials
and temporary labelsfrom oven
and cooktop.
Page 7
CAUTION
Before UsingYour Range for the First Time
BEFO RE BAKIN G O R BRO ILIN G, the oven and broiler
should be turned on to burn off the manufacturing oils.
Turn the oven on to 450°F (230°C) for 20 to 30 minutes;
then turn the broiler to "Broil" for same length of time.
You may wish to turn on the ventilator above your range
during this time.
Please read Page 41 in Section 6: Care and Maintenance
before cleaning the oven racks.
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 heating element in the electric oven.
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SECTION TH REE: D ESCRIPTIO N
Model and Parts Identification
1. 22" High Shelf Backguard,
12" Low Back, or Island Trim
(Backguard ordered separately)
2. Burner Grates & Burners
3. Grill
4. Griddle
5. Control Knobs, ExtraLow®
Burners (2)
6. Control Knobs, Standard
Burners (4)
7. O ven Controls
8. O ven Light Switch
9. O ven D oor
10. Viewing W indow
11. Auxiliary O ven
(2 racks included)
12. Kick Panel (Product Rating
Label Located Behind Kick
Panel)
13. Range Feet (4)
D ual-Fuel Model PD R484GG - Shown H as a grill, a griddle and four burners, two ExtraLow® and two standard.
Model PD R486GD – H as a griddle and six burners, two ExtraLow® and four standard.
Model PD R486GL – H as a grill and six burners, two ExtraLow® and four standard.
Key for PDR48 Models
Electric Oven Interior
14. O ven Interior Lights
15. Broil Element
16. O ven Thermostat
17. Rack Guides
18. O ven Rack (3 included)
19. Bake Element (hidden)
20. Convection Fan Cover
2
57
10
12
68
2 3
1
14 14
15
17
18
19
20
9
4
11
Page 8
13
13
16
W ARN ING:
To provide proper ventilation,
do N O T remove range feet.
▲
!
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Page 9
1. 22" H igh Shelf Backguard,
12" Low Back, or Island Trim
(Backguard ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow®Burners (2)
4. Control Knobs, Standard Burners (4)
5. O ven Controls
6. O ven Light Switch
7. O ven D oor
8. Viewing W indow
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
D ual-Fuel Model PD R366 - Shown
Model PD R364GD – Has a center griddle and four burners, two ExtraLow® and two standard.
Model PD R364GL – Has a center grill and four burners, two ExtraLow® and two standard.
Key for PDR Models
Electric Oven Interior,
Please see Page 8
2
35
6
7
8
9
44
22
1
10 10
SECTION TH REE: D ESCRIPTIO N
W ARN ING:
To provide proper ventilation,
do N O T remove range feet.
▲
!
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SECTION TH REE: D ESCRIPTIO N
Model and Parts Identification
1. 9" Low Back or Island Trim
(Island Trim ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow®Burners (2)
4. Control Knobs, Standard Burners (2)
5. O ven Controls
6. O ven Light Switch
7. O ven D oor
8. Viewing W indow
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
D ual-Fuel Model PD R304 - Shown
Key for PDR304 Models
Electric Oven Interior,
Please see Page 8
35
6
78
9
4
22
1
Page 10
W ARN ING:
To provide proper ventilation,
do N O T remove range feet.
▲
!
10 10
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Guide to Knob Identification and Location
PDR48 MODELS
PDR36 MODELS
PDR30 MODEL
162
2
2
16
6
6
2
4
1
12
3
1
1
1
2
2
2
2
2
3 4
4
3
65
6
5
6
5
1. Simmer Knob
OFF H I-LO -X LO
2. Standard Knob
OFF HI LO
3. Grill Knob
OFF-LITE-HI-LO
4. Griddle Knob
OFF 150 200 250 300
350 400 450 500
5. Auxiliary Oven Knob
OFF 150 200 250 300
350 400 450 500
Broil
6. Main Oven Knob
OFF 150 200 250 300
350 400 450 500
Broil Clean
PDR484GGZS
PDR484GDZS
PDR484GLZS
PDR364GDZS
PDR364GLZS
PDR366ZS
PDR304ZS
Locate each knob type by the
corresponding number on the
diagrams. Actual knobsare not
numbered.
Page 11
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SECTION FOUR: USIN G TH E CO O KTO P
SEALED BURN ERS
USIN G THE COOKTOP
The cooktop featuresfour 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.
O n 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™ Burner Base
CONTROL KNOBS
The icon above each control shows
whether the burner position isin 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.
Standard Burner
Control Knob
Bezel
Knob
Rear
Burner
Location Setting
Indicator
The control knobsfor two sealed gas
burners, one in front and one in the
rear, are located directly in front of
and below the pair of burners on the
control panel.
OPERATION OFTHE
BURN ERS
• 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.
BTU Output for Standard Burners
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 2,100 BTU
/ HR.
BTU Output for ExtraLow
®
Burners
• HI is equivalent to 15,000 BTU / HR.
• LO is equivalent to 3,000 BTU / HR.
• X LO is equivalent to 370 BTU / HR.
ExtraLow® Burners
The controlsfor the two left burners,
front and rear, have flame settings
even lower than the standard LO
settings.
The drawing shows that the control
knob hasan additional range between
the LO and X LO settings.W hen 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.
ExtraLow®
Range
Front
Burner
Location
Page 12
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Page 13
ExtraLow Techniques
• The type and quantity of food
affects which setting to use.
• The pan selected affects the
setting. Its size, type, material, and
whether a lid is used, all affect the
consistency of the cooking
temperature.
Operation of the ExtraLow
Burners
• X LO, the very lowest setting, is
achieved by cycling the flame O N
for approximately 8 seconds and
O FF for 52 seconds of each
minute.
• W hen the knob is set just below
the LO setting, the flame will cycle
O N for approximately 52 seconds
and O FF 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 X LO range
marked on the knob.
• The number and dash
designations, shown in the
drawing, are for reference only.
They do not actually appear
on the knob. The number
indicatesthe position of the flame
setting as represented on the
cooking chart, pages 14 and 15,
with #4 being hotter than #1.
ExtraLow Settings
ELECTRON IC
SIN GLE POIN T
IGN ITION
Star™ Burner
Components
Each burner has its own electronic
igniter that sparks when the burner
isturned 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 burnerswhen the
igniters are sparking. If a burner
fails to ignite, refer to the section on
Page 43, “Before Callingfor Service.”
Burner
Cap
BURN ER CAP
Ports
Burner
Base
IGN ITER
• To maintain a low or simmer heat,
bring food to a rolling boil. Stir
well,then cover the pan and lower
the heat to a setting just below
LO.
• Check periodically to see if the
control knob should be turned to
another setting.
• If an over-size pan is used, the
simmer action may occur mainly
in the center of the pan. To
equalize the temperature
throughout the food,stir the food
around the outer edgesof 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
asfor a homemade spaghetti sauce
or beans.
• W hen lowering the flame setting,
adjust it in small steps.
• If the setting is too low to hold a
simmer, bring the food back to a
boil before re-setting to a higher
heat.
• It is normal not to see simmer
bubblesimmediately after the food
has been stirred.
• There may be bubbling when the
flame cycles O N and no bubbles
when the flame isO FF.Even when
the flame is O FF, there will be
steam and a slight quiver on the
liquid’s surface.
SECTION FOUR: USIN G TH E CO O KTO P
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Page 14
AUTOMATIC RE-IGN ITION
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.
IMPORTANT:
• For proper combustion do not use
the cooktop without the burner
grates in place.
• There is a slight sound associated
with gas combustion and ignition.
This is a normal condition.
• O n cooktops using propane gas
(LP), a slight “pop” sound may be
heard at the burner ports a few
secondsafter the burner has been
turned off.
FLAME DESCRIPTION
• The burner flame color should be
blue with no yellow on the tips. It
is not uncommon to see orange
in the flame color; this indicates
the burning of airborne impurities
in the gas and will disappear with
use.
• W ith propane (LP) gas, slight
yellow tips on the primary cone
are normal.
• The flame should burn completely
around the burner cap.If it doesn’t,
check that the cap is positioned
correctly on the base and that the
ports are not blocked.
• The flame should be stable with
no excessive noise or fluttering.
FLAME H EIGHT
• 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.
• N ever 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.
POW ER FAILURE
• In the event of a power failure,
only the standard burnersand
grill can be manually lit. It is
necessary to light each one
individually.
• If the cooktop is being used when
the power failure occurs, turn all
knobs to the O FF position.
• The standard burners and grill can
be lighted by holding a match at
the ports and turning the control
knob to the HI position.W ait until
the flame is burningall around the
burner cap or U-shaped burner
before adjusting the flame to the
desired height.
• N either ExtraLow burner can be
used during a power failure. Be
sure to turn them off.
• If either ExtraLow burner is on
when a power failure occurs, they
cannot be turned back on until
both knobs are first turned off.
• The griddle cannot be used during
a power failure.
• If you smell gas, refer to safety
precautions listed inside the front
cover.
Flame Color
Secondary
Cone
Primary
Cone
Light Blue
D ark Blue
W ARN IN G
In the event of a power failure,
all knobs are to be turned to the
O FF Position. O nly the standard
burners and the grill can be lit
manually.
SECTION FOUR: USIN G TH E CO O KTO P
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Page 15
SECTION FOUR: USIN G TH E CO O KTO P
COOKW ARE RECOMMENDATION S
SAFETY PRECAUTIONS:
➤Food packaged in aluminum foil should not
be placed directly on the burner grate.
Aluminum foil can melt during cooking.
➤D o not let plastic, paper or cloth come in
contact with a hot burner grate. They may
melt or catch fire.
➤N ever let a pan boil dry. This can damage
your pan and the cooking surface.
• Select the base diameter to match the diameter of the
flame.The diameter of the flame should be the same
size as the pan base or slightly smaller. O versize 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 handlescan melt or blister,
if the flame extendsup 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 metalsare sometimes
attached to the base or in the core between stainless
steel.
• Balance is important for stability and even cooking.
The handle must not be heavier than the pan and tilt it
unevenly. A pan must sit level on the grate without
rocking or wobbling.
• A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged or
too lightweight will heat unevenly. Heat and cool pans
gradually to avoid sudden temperature changes which
tend to distor t cookware. D o not add cold water to a
hot pan.
• A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
BALAN CED PAN
BASE DIAMETER
FLAT BASE PAN
COVERED PAN
(51 mm)
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Page 16
SECTION FOUR: USIN G TH E CO O KTO P
FLAT-BOTTOM W OK PAN
SPECIALTY COOKW ARE
COOKING CHART
SUGGESTIONS FOR USIN G T HE CH ART
Use the chart on Pages 14 and 15 as a guide.The settings
you use will vary dependingon the pansselected and the
starting temperature of the food.
O n the char t, 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 settingcan 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 W OK
IN SUPPORT RIN G
•W oks– 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. Place the “F” on the accessory
ring facing to the front.
•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).
CAN N ING TIPS:
• A flat base pan is preferred to one with a concave,
convex or rippled base.
• W hen 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.
• O nce 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.
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Page 17
SECTION FOUR: USIN G TH E CO O KTO P
SURFACE BURN ER COOKING CHART
BEVERAGES Med. – heat milk, LO – finish heating X LO – keep warm,
Cocoa cover cover*
BREADS Med. – preheat skillet Med. Lo to Med. – Same as Standard
French Toast, Pancakes, cook
Grilled Sandwiches
BU TTER 4 to 3 – allow 5 to 10
Melting X LO – to hold minutes to melt
CEREALS HI –cover, bring Med. Lo to Med. – X LO – to hold, cover*
Cornmeal, Grits, water to a boil, add finish cooking
O atmeal cereal according to package
directions
CH OCOLATE Use X LO 2 to X LO – allow 10
Melting to 15 minutes to melt
X LO – 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. Lo – Bring milk Use X LO 3 to 2 – to cook
to a boil
EGGS HI – cover, bring Use X LO X LO – 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 –Loto Med. Lo X LO – 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 , POULT RY 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 X LO 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 H I – 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, H I – Cover, bring Use X LO 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
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Page 18
SECTION FOUR: USIN G TH E CO O KTO P
SURFACE BURN ER COOKING CHART
* W e 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, N oodles, boil, add pasta maintain a rolling boil
Spaghetti
POPCORN (use a heavy, HI – cover, heat until Med. to Med. 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 X LO – to hold, cover
SAUCES Med. Hi to HI – cook 2 to X LO – simmer
Tomato Base meat/vegetables, (2 to 3 to thicken sauce,
follow recipe uncovered).
W hite, C ream, Bernaise, Med. Lo – melt fat, LO to Med. Lo – X LO – to hold, cover*
follow recipe finish cooking
Hollandaise Lo to Med. Lo X LO X LO – Lowest setting
SOUPS, STOCK HI – cover, bring 3 to 2 – simmer
liquid to a boil X LO – to hold, cover*
VEGETABLES HI – cover, bring Med. Lo to Med. – X LO – 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
D eep Fr ying HI – heat oil Med. to Med. Hi – Same as for Standard Burners
maintain frying
temperature
In Pouch H I – cover, bring LO to Med. Lo – Same as for Standard Burners
water and vegetables cook according to
to a boil package directions
Saute H I – 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
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