Thermador PG304 Guide

D USE
For Thermador ProfessionaJ ®Atl Gas Ranges ModeJs
PG304
PG36
PG48
Thermador

A Special Message to our Customers
Thank you for selecting the Thermador ProfessionaP Range. We 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. When you write, please include the modeJ and serial
number of your range.
Sincerely,
Thermador Consumer Scientists
WARNING ==
If the information in this manual is not
followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.
-- Do not store or use gasoline or other flam-
mable vapors and liquids in the vicinity of
this or any other appliance.
-- WHAT TO DO IF YOU SMELL GAS
m Do not try to light any appliance.
m Do not touch any electrical switch.
m Do not use any phone in your building.
m Immediately call your gas supplier from a
neighbor's phone. Follow the gas supplier's
instructions.
mIf you cannot reach your gas supplier, call the
fire department.
Installation and service must be performed
by a qualified installer, service agency orthe
gas suppler.
AVERTISSEMENT
L'information fournie dans le present
manuel doit 6tre rigoureusement suivie,
sous risque d'incendie ou d'explosion
susceptible d'entraTner des dommages,
des blessures ou la mort.
-- N'entreposez pas et n'utilisez pas
d'essence ou autres produits inflammables
proximite de la cuisiniere ou de tout
autre appareil;
-- $1VOU$ DETECTE7 UHE ODEUR
m N'allumez aucun appareil.
m Ne touchez pas aux interrupteurs
electriques.
m N'utilisez pas les tel6phones du b_timent.
m Appelez immediatement votre compagnie
de gaz de chez un voisin. Suivez les
instructions de la compagnie.
m Si vous n'arrivez pas a contacter votre
compagnie de gaz, appelez les pompiers.
L'installation et les reparations doivent @tre
realis6es par un installateur qualifie, un
centre de reparation agre6 ou la compagnie
de gaz.

INTRODUCTION
Contents
introduction .................................................. 1
Gas Type Verification ................................... 1
Care and Use Manua_ Conventions ............ 2
Section Two: Before You Begin
Before Using Your Range for the First Time ...... 7
Section Three: Description
Model & Parts Identification - PG484GGE ........... 8
Model & Parts Identification - PG366 ................... 9
Model & Parts Identification - PG3O4 ................. 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
Recommendations ................................... 17 - 18
Using the Grill ......................................... 19 -21
Grill Cooking Recommendations ............. 22 - 23
About the Griddle ............................................. 24
Griddle Cooking Recommendations ................ 24
Section Five: Using the Oven
Bake ...............................................................
Convection Bake ............................................
Setting Bake/Convection Bake ......................
Other Uses of Bake ........................................
Baking Recommendations .............................
Broil ................................................................
Setting Broil and Convection Broil .................
Broiling and Roasting Recommendations ........
25
26
27
28
29
30
31
32
Section Six: Care and Maintenance
Self-Cleaning the Oven ............................ 33 - 34
Range Cleaning Recommendations ........ 35 - 40
Section Seven: Before Calling For Service
Do-it-Yourself Maintenance ............................. 41
Before Calling For Service ............................... 42
Data Rating Plate ............................................. 42
Warranty ........................................................... 43
iNTRODUCTiON
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, 9A_ convection, self-cleaning oven
with broil capability.
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.
CAUTmON:
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 appmiance
must not exceed 14.0 inches water column
(34.9 rob) from the propane gas tank to the
pressure regulator.
H'_PORTANT
All ranges must be installed with a backguard.
The PG 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 in-
clude 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 ap-
pliance for more information.

INTRODUCTION: CARE AND USE MANUAL
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.
PG Ranges, featuring a Gas Cooking Surface
with Se_f-C_eaning Gas Ovens with Gas Broi_er
All Gas PG304 ......................... All Gas, 30" wide Range with Four Gas
Cooktop Burners and self-cleaning Gas Oven
All Gas PG364GE ................... All Gas, 36" wide Range with Four Gas
Cooktop Burners, Electric Griddle and self-cleaning Gas Oven
All Gas PG364GL .................... All Gas, 36" wide Range with Four Gas
Cooktop Burners, Grill and self-cleaning Gas Oven
All Gas PG366 ......................... All Gas, 36" wide Range with Six Gas
Cooktop Burners and self-cleaning Gas Oven
All Gas PG486GE ................... All Gas, 48" wide Range with Six Gas
Cooktop Burners, Electric Griddle, large self-cleaning Gas Oven
and one secondary Gas Oven.
All Gas PG486GL .................... All Gas, 48" wide Range with Six Gas
Cooktop Burners, Grill, large self-cleaning Gas Oven
and one secondary Gas Oven.
AH Gas PG484GGE ................. All Gas, 48" wide Range with Four Gas
Cooktop Burners, Grill, Electric Gdddle, large self-cleaning Gas
Oven and one secondary Gas Oven.

SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING _NSTRUCT_ONS
PLEASE READ CAREFULLY
Gas Mode_s:
PG304
120 volts, 60 Hz.
15 Amp electrical circuit required,
Gas Mode_s:
PG364GL,PG366
120 volts, 60 Hz,
15 Amp electrical circuit required.
PG364GE- 20 Amp circuit required.
FOR PERSONAL SAFETY,
THIS APPLIANCE MUST BE
CONNECTED TO A
PROPERLY GROUNDED
AND POLARIZED ELECTRICAL
POWER SUPPLY.
CAUTION
Accessible parts may
become hot when the gril_
ks in use. Young children
must be kept away.
See InstaLlation Instructions for electrical requirements and
grounding instructions.
Gas Mode_s:
PG486GL,
120 volts, 60 Hz,
15 Amp electrical circuit required.
PG486GE, PG484GGE - 20 Amp
circuit required.
ALWAYS DISCONNECT THE
ELECTRICAL PLUG FROM THE
WALL RECEPTACLE BEFORE
SERVICING THIS UNIT.
Itis recommended that a dedicated
circuit servicing this appliance be
provided.
The use of gas cooking appliances
results in the production of heat
and moisture.
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.
CAUTmON - ALL MODELS
_N CASE OF AN ELECTRICAL FAILURE
If for any reason a gas control knob is turned ON and there is no
electrical power to operate the electronic igniters on the range's
cooktop burners, turn OFF the gas control knob and wait 5 minutes
for the gas to dissipate before lighting the burner manually.
To light the 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 standard 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:
o ANSI Z21.1 for Household Gas
Appliances
o UL858 for Household Electric
Ranges
. CAN/CSA-22.2 No. 61-M89for
Household Cooking Ranges
o CAN/CGA 1.1-M81 Domestic
Gas Ranges
Check your local building codes for
the proper method of installation.
In the absence of local codes, this
unit should be installed in
accordance with the National Fuel
Gas Code No. Z223.1 current issue
and the National Electrical Code
ANSI/NFPA No. 70 current issue
orthe Can- B149 installation Codes
for Gas Burning Appliances and
C22.1 Canadian Electrical Code
Part 1.
SAVE THESE INSTRUCTIONS

SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Practices to Avoid
Personal injury
When properly cared for, your new
Thermador ProfessionaP * Range
has been designed to be a safe,
reliable appliance. However, use
extreme care when using this
restaurant caliber range as this
type of appliance provides intense
heat. When using kitchen
appliances, basic safety pre-
cautions 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.
Insure proper installation and
servicing. Follow the installation
instructions provided with this
product. Have the range installed
and electrically grounded by a
qualified 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
range.
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.
• Immediately call your gas sup-
plier from a neighbor's phone.
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 in-
staller, service agency or the
gas supplier.
In the event a burner goes out and
gas escapes, open a window or a
door. Do not attempt to use the
range until the gas has had time to
dissipate. Wait at least 5 minutes
before using the range.
Do not repair or replace any part of
the appliance unless specifically
recommended in this manual. All
other servicing should be referred
to a qualified technician.
Children should not be left alone
or unattended in an area where
appliances are in use. They should
never be allowed to sit or stand on
any part of the appliance. If
children are allowed to use the
appliance, they must be closely
supervised.
CAUTION" Do not store items
of interest to children above or at
the back of the range. If children
should climb onto the appliance to
reach these items, they could be
seriously injured.
Never use any part of the range or
oven for storage. Flammable
materials can catch fire and plastic
items may melt or ignite.
Do not hang articles from any part of
the appliance or place anything against
the oven. Some fabrics are quite
flammable and may catch on fire.
If the range is near a window, be
certain the curtains do not blow
over or near the range burners;
they could catch on fire.
DO NOT USE WATER ON
GREASE FIRES. Turn appliance
off and smother fire with baking
soda or use a dry chemical or
foam4ype extinguisher.
Never let clothing, potholders,
or other flammable materials
come in contact with ortoo c_ose
toany infrared burner, top burner
or burner grate until it has cooled.
Fabric may ignite and result in
personal injury.
Use only dry potholders: moist or
damp potholders on hot surfaces
may cause burns from steam. Do
not use a towel or other bulky cloth
in place of potholders. Do not let
potholders touch hot infrared
burners, hot burners, or burner
grates.
For personal safety, wear proper
apparel. Loose fitting garments or
hanging sleeves should never be
worn while using this appliance.
Some synthetic fabrics are highly
flammable and should not bewom
while cooking.
Do not use aluminum foil to line
any part of the oven or range. Use
of a foil liner could result in a shock
orfire hazard, or the obstruction of
the flow of combustion and
ventilation air. Foil is an excellent
heat insulator and heat will be
trapped beneath it. This will upset
the cooking performance and can
damage the finish of the oven or
the range.
WARNING
(_ TO REDUCE THE
RtSK OF TiPPiNG OF
THE APPLIANCE, IT
MUST BE SECURED
BY A PROPERLY
iNSTALLED ANTi-TIP
DEVICE. VERIFY THAT THE
ANTI-TIP DEVICE IS EN-
GAGED PER iNSTALLATION
INSTRUCTIONS. (NOTE:
ANTi-TIP DEVICE IS
REQUIRED ON ALL 30" AND
36" RANGES)

SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
WARNMNG" 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.
When usingthe cooktop: DO NOT
TOUCH THE BURNER GRATES
OR THE mMMEDJATE SUR-
ROUNDmNG AREA. Areas
adjacent to the burners may
become hot enough to cause
burns.
Never leave the range
unattended when using high
flame settings. Boil overs cause
smoking and greasy spillovers that
may ignite. More importantly, if
the bumerflames are smothered,
unburned gas will escape into the
room. See Inside Front Cover
regarding gas leaks.
Only certain types of glass, heat-
proof glass-ceramic, ceramic,
earthenware, or other glazed
utensils are suitable for cooking
on the range burners. 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.
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.
Avoid using high flame setting with
a pan larger than the grate or with
one that spans more than one
burner, such as a griddle, for
prolonged periods of time. This
can result in poor combustion that
generates harmful by-products.
Use caution to insure that drafts like
those from forced air vents or fans do
not blow flammable material toward
the flames or push the flames so that
they extend beyond the edges of the
pot.
Always use utensils that have flat
bottoms large enough to cover
the burner. The use of undersized
utensils could expose a portion of
the flame and may result in ignition
of clothing.
Do not use flammable cleaners to
clean the range.
To minimize the risk of burns,
ignition of flammable materials and
unintentional spillage, position
handles of utensils inward so they
do not extend over adjacent work
areas, cooking areas, or the edge
of the range's cooktop.
Hold the handle of the pan to
prevent movement of the utensil
when stirring or turning food.
DO NOT 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 operating the griddle
beneath or burners adjacent to it.
GREASE IS FLAMMABLE. Let
hot grease cool before attempting
to handle it. Avoid letting grease
deposits collect. Clean after each
use.
For proper lighting and
performance of the burners, keep
the igniter ports clean. It is
necessary to clean these when
there is a boil over or when the
burner does not light even though
the electronic igniters click: See
Page 38.
WARNING
After a spill or boil over, turn off
the burner and clean around the
burner and burner ports. After
cleaning, check for proper
operation.
Clean the range with caution.
Avoid steam burns; do not use a
wet sponge or cloth to clean the
range while it is hot. Some cleaners
produce noxious fumes if applied
to a hot surface. Follow directions
provided by the cleaner man-
ufacturer.
Be sure all cooktop controls are
turned off and the cooktop is cool
before using any type of aerosol
cleaner on or around the cooktop.
The chemical that produces the
spraying action could, in the
presence of heat, ignite or cause
metal parts to corrode.
When using the oven: DO
NOT TOUCH THE mNFRARED
BURNERS, THE mNTERIOR
SURFACES OF THE OVEN OR
THE EXTERIOR AREA raM-
MEDIATELY SURROUNDING
THE BOOR. Interioroven 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.
P_ace oven racks in desired
position whi_e oven is cool If a
rack must be moved while the
oven is hot, do not let the
potholders contact the infrared
burner.
Use care when opening the 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.

SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
Do not clean, rub, damage,
move or remove the door
gasket. It is essential for a good
seal during baking and while self-
cleaning the oven. If the gasket
becomes worn or excessively
soiled with food particles, replace
gasket to assure a tight seal.
Protect the se_f-cmeaning
feature. Clean only those parts
indicated in this booklet. Do not
use commercial oven cleaners or
oven liner protective coatings of
any kind in or around the large
self-cleaning oven.
DO NOT 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
authorized technicans, Techni-
cians must disconnect the power
supply before servicing this unit.
Listen to be sure the cooling blower
runs whenever the oven controls
are set to broil or 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 vapors
does not accumulate on them.
, Rncase of fire or when inten-
tionally "f_aming" liquor or
other spirits on the range's
cooktop, follow hood man-
ufacturer's instructions.
California Proposition 65
WarRlirig: 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
instructions contained in this
booklet and provide good
ventilation to the room when
cooking with gas, during and
immediately after self-cleaning the
OVER.
BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU HAVE THESE ITEMS:
DESCRIPTION PG PG PG PG PG PG PG
304 364GE 364GL 366 484GGE 486GE 486GL
Oven Racks Large Oven 3 3 3 3 3 3 3
Oven Racks 12qnch Oven 2 2 2
Two-Piece Broil Pan 1 1 1 1 25 25 25
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
CoatedTitanium-SurfaceGriddle 1 1 1
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
*Backguard must be ordered and shipped separately. It is not included with the range shipment. SThe
aluminum broil pan is for the Secondary Oven; the porcelain and chrome broil pan is for the Main Oven.

SECTIONTWO:BEFOREYOUBEGIN
Before Using Your Range for the First Time
.
2.
.
.
.
Remove aH packaging materials
and temporary labels from oven
and cooktop.
Check that you have the items listed on Page 6.
Record the Model and Seria_ 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 Product
Registration Card included with this product then
mail it to the indicated address.
Optional Accessories. Grill Cover, Gdll Plate,
Chopping Board, Griddle Cover, Wok Support
Ring and other accessories are available from
your Thermador Dealer. Contact the Thermador
Parts Department toll-free at 800/735-4327 for
more information.
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.
Insert the racks as follows:
a.
b.
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=
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.
Ensure that the burner caps are correctly
seated on the burner bases of the range's
cooktop. Turn on each burner to check for
proper flame color. See Page 14 for details.
Large Gas Main and Oven Rack Positions
T
Aluminum foi_ should never be used to cover
the oven racks or to Hne the oven. Do not
remove the infrared burner in the gas oven.
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.
Please read Page 40 in Section 6: Care and
Maintenance before cleaning the oven racks.

SECTIONTHREE:DESCRPTION
Nodel and Parts identification
Gas Mode_ PG484GGE -Shown below
Model PG486GE - Has a griddle and six burners, two ExtraLow® and four standard.
Model PG486GL -Has a grill and six burners, two ExtraLow® and four standard.
.
3_
4_
5_
6_
7_
8_
9_
10_ Oven Door
11_ Viewing Window
12_ Secondary Oven
(2 racks included)
Key for PG484GGE Mode_s
(shown)
1. 22" High Shelf Backguard,
12" Low Back, or island Trim -shown
(Backguard ordered separately)
Burner Grates & Burners
Gas Grill
Electric Griddle
Control Knobs, ExtraLow _"_
Burners (2)
Control Knobs, Standard
Burners (2)
Control Knobs, Grill (1) and
Griddle (1)
Oven Controls, Temperature
Indicator
Oven Light and Selector Switches,
Main and Secondary Ovens
13_ Kick Panel (Product Rating Label
Located Behind Kick Panel)
14_ Range Feet (4)
To provide proper
ventilation, do NOT
remove range feet.
Main Gas Oven _nterior
15. Oven Interior Lights (2)
16. Broil Burners (2)
17. Oven Thermostat
18. Rack Guides
19. Oven Rack
(3 included, not shown)
20. Bake Burner (hidden)
21. Convection Fan Cover

SECTION THREE: DESCRIPTION
Gas Model PG366 - Shown
Model PG364GE - Has a center gdddle and four burners, two ExtraLow® and two standard.
Model PG364GL - Has a center grill and four burners, two ExtraLow® and two standard.
Key for PG366 Mode_ (shown)
1. 22" High Shelf Backguard,
12" Low Back or 4" Island Trim - shown
(Backguard ordered separately)
2. Burner Grates & Burners
3. Control Knobs, ExtraLow _)Burners (2)
4. Control Knobs, Standard Burners (4)
5. Oven Controls, temperature
indicator
6. Oven Light and Selector Switches
7. Oven Door
8. Viewing Window
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
WARNING'.
To provide proper
ventilation, do NOT
remove range feet.
Gas Oven Interior,
Please see Page 8

SECTION THREE: DESCRPTION
Nodel and
Gas Mode_ PG304 -Shown
Parts identification
Key for PG304 Mode_s
1_ 9" Low Back
(island Trim - shown- and High Shelf
ordered separately)
2_ Burner Grates & Burners
3_ Control Knobs, ExtraLow _ Burners (2)
4_ Control Knobs, Standard Burners (2)
5_ Oven Controls, Temperature Indicator
6_ Oven Light and Selector Switches
7_ Oven Door
8_ Viewing Window
9_ Kick Panel (Product Rating Label
Located Behind Kick Panel)
10_ Range Feet (4)
To provide proper ventila°
tion, do NOT remove range
feet.
Gas Oven _nterior,
Please see Page 8
10

SECTION THREE: DESCRPTION
Guide to Knob identification and Location
Locate each knob type by
the corresponding number
on the diagrams. Actual
knobs are not numbered.
1. XLO Knob
OFF HFMED-LO-XLO
2. Standard Knob
OFF HFMED-LO
3. Grill Knob
OFF LITE-HFMED-LO
4. Griddle Knob
OFF 150 200 250 300
350 400 450 500
5. Secondary 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
PG304BS PG30 MODEL
......@® @
PG36 MODELS
PG366BS
®
PG364GEBS
PG364GLBS
PG484GGEBS PG48 MODELS
O .......
O .....
PG486GEBS
_
PG486GLBS
@
O
®
©
®®
O
11

SECTION FOUR: USING THE COOKTOP
Using the Cooktop
SEALED BURNERS CONTROL KNOBS
Sealed Star ®
Brass Burner Base
The cooktop features four or six
gas surface burners; each rated
at 15,000 BTUiHR. 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.
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.
Setting Indicator
Kno
Bezel
Standard Burner
Contro_ Knob
The two words above each
control knob identifies the burner
position. For example, LEFT
FRONT, RIGHT FRONT, etc.
BTU Output for Standard Burners
o HI is equivalentto15,000 BTU/HR.
• LO is equivalent to 2,100 BTU/HR.
BTU Output for ExtraLo_'P Burners
• HI isequivalentto15,000 BTU/HR.
• LO is equivalent to3,000 BTU/HR.
o XLO is equivalent to370 BTU/HR.
ExtraLow ® Burners
The controls for the two left
burners, front and rear, have
flame settings even lower than the
standard LO settings.
Setting Indicator
ExtraLow _ Burner
Contro_ Knob
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 igniter
stops 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.
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 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.
12

SECTION FOUR: USING THE COOKTOP
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 e
marked on the knob.
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
the flame on longer at the #4
setting than on #1 setting.
ExtraLow Techniques
• The type and quantity of food
affects which setting to use.
• The pan selected affects the
setting. Its size, type, material,
and whether a lid is used, all
affect the consistency of the
cooking temperature.
To maintain a low or simmer
heat, bring food to a rolling boil.
Stir well, then cover the pan and
lower the heat to a setting just
below 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 edges of
the pan into the food in the
center.
it is normal to stir food
occasionally while simmering.
This is especially important
when simmering for several
hours, such as for a homemade
spaghetti sauce or beans.
When lowering the flame
setting, adjust it in small steps.
if the setting is too low to hold
a simmer, bring the food back
to a boil before re-setting to a
higher heat.
It is normal not to see simmer
bubbles immediately after the
food has been stirred.
There may be bubbling when
the flame cycles ON and no
bubbles when the flame is OFF.
Even when the flame is OFF,
there win be steam and a slight
quiver on the liquid's surface.
iGNiTER
Brass
Base
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."
BURNER CAP
13

SECTION FOUR: USING THE COOKTOP
AUTOMATIC REoiGNmON
If any one or more burners or grill
blow out, the electronic igniter
automatically sparks to reqight 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.
On cooktops using propane
gas (LP), a sfight "pop" sound
may be heard at the burner
ports a few seconds after the
burner has been turned off.
POWER FAmLURE
In the event of a power failure,
only the standard burners can
be manually lit. It is necessary
to light each one individually.
If the cooktop is being used
when the power failure occurs,
turn all knobs to the OFF
position.
The standard 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,
they cannot be turned back on
until both knobs are first turned
off.
The griddle or gdll cannot be
used during a power failure.
If you smell gas, refer to safety
precautions listed inside the
front cover.
WARNING
In the event of a power failure,
all knobs are to be turned to the
OFF Position. Only the
standard burners can be lit
manually.
FLAME HEIGHT
• The correct flame height
depends on 1) size and
material of pan being used; 2)
food being cooked; and 3)
amount of liquid in the pan.
• Never extend the flame beyond
the base of the pan.
Use a low or medium flame for
pan materials that conduct the
heat slowly, such as porcelain
coated steel or glass-ceramic.
FLAME DESCRiPTiON
Blue
econdary
Cone
Light Blue
Primary
Cone
Flame Color
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.
With propane (LP) gas, slight
yellow tips on the _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.
14

SECTION FOUR: USING THE COOKTOP
Cookware Recommendations
Food packaged in aluminum foil should
not be placed directly on the burner
grate, Aluminum foil can melt during
cooking,
Do not let plastic, paper or cloth come in
contact with a hot burner grate. They may
melt or catch fire.
Never let a pan boil dry. This can damage
your pan and the cooking surface.
Professional quality pans with metal handles are
recommended because plastic handles can melt
or blister, if the flame extends up the side of the
pan. Professional quality pans are found at
restaurant supply stores and gourmet specialty
shops. All cookware should have these
characteristics: good heat conductivity, good
balance, correctly sized base diameter, a heavy,
flat base, and a proper fitting led. 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.
k'14', 4"
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 set level on the grate
without rocking or wobbling.
(51 mm)
BASE D_AMETER
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.
14"4"4"1
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.
r o:....
I£_ ___'£ :'_ :-_1
I4"4"'1"1
COVERED PAN
A properly fitting lid well shorten cooking time and
make it possible to use lower heat settings.
15

SECTION FOUR: USING THE COOKTOP
Specialty Cookware
FLAT-BOTTOM WOK PAN
ROUND-BOTTOM WOK
IN SUPPORT R_NG
CANNING TIPS:
Aflat 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.
COOKING
Woks - Either flat based or round bottom woks
with the accessory ring can be used on models
without a builtqn 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
(51 mm) beyond the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters),
with an 11 to 12 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
a6-1/2" to 12 inch depth (165 - 305 mm).
SUGGESTIONS FOR USING THE RECOM-
MENDATIONS
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.
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.
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.
16

SECTION FOUR: USING THE COOKTOP
Surface Burner Cooking Recommendations
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow® Burners
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
GdJled 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 MED LO LO MED LO
Mix cook according to
package directions
Pudding MED LO = Bring milk LO MED LO = to cook
to a boil
EGGS MED 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 = LO to MED LO XLO= to hold for a
melt butter, add eggs finish cooking short period*
Poached Hi = bring water to MED to MED HI = Same as Standard
the boiling point, finish 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
HL 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 Same as Standard
maintain temperature
Pan Frying: Lamb Chops, HI = preheat skillet MED HI to Hi = 4 to 3 = to hold, covered
Thin Steaks, Hamburgers, brown meat 4 to 3 = to hold, uncovered
Link Sausage
Poaching: Chicken, HI = Cover, bring Use XLO 4 to 3 = to finish cooking
whoJe or pieces, Fish liquids to a boil
17

SECTION FOUR: USING THE COOKTOP
Surface Burner Cooking Recommendations
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLo_ _Burner
Simmering: Stewed N_ - cover, 4 to 1 - simmer slowly
Chicken, Corned Beef, bring liquid
Tongue, etc. to a boil
PASTA8 NJ - bring water to a MED Nt to NJ- to Same as for Standard Burners
Macaroni, Noodles, boil, add pasta maintain a rolling boi!
Spaghetti
POPCORN (use a heavy, NJ - cover, heat until BED NJto NJ- Same as for Standard Burners
flat bottom pan) kernels start to pop finish popping
PRESSURE COOKER Bed, NI to NI - build BED LO to BED - Same as for Standard Burners
Meat up pressure maintain pressure
Vegetables Nt = build up pressure BED LO to BED = Same as for Standard Burners
maintain pressure
RiCE NI - cover, bring 4 to 2 - cook according
water to a boil, add to package directions
rice, cover XLO - to hold, cover
SAUCE8 Bed, HJto Nt - cook 2 to XLO - simmer
Tomato Base meat/vegetables, (2 to 3 to thicken sauce,
follow recipe uncovered).
White, Cream, Bernaise, Bed. LO - melt fat, LO to BED LO - XLO - to hold, cover*
follow recipe finish cooking
HoJJandaise XLO to Lo XLO XLO - to hold, lowest setting
80UPS, STOCK Nt - cover, bring 3 to 2 - simmer
liquid to a boil XLO - to hold, cover*
VEGETABLE8 NJ - cover, bring BED LO to BED - XLO - to hold, cover
Fresh water and vegetables cook 10 to 30 minutes,
to a boil or until tender
Frozen NJ- cover, bring BED LO to BED - Same as for Standard Burners
water and vegetables cook according to
to a boil package directions
Deep Frying Nt - heat oil BED to BED NJ- Same as for Standard Burners
maintain frying
temperature
In Pouch NJ - cover, bring LO to BED LO - Same as for Standard Burners
water and vegetables cook according to
to a boil package directions
Saute NJ - heat oil or melt BED LO to BED - Same as for Standard Burners
butter, add vegetables cook to desired
doneness
Stir Fry N_- heat oil, add BED NJto N_- Same as for Standard Burners
vegetables finish cooking
* We recommend that these foods be stirred occasionally.
18