Thermador Pro Grand User manual

Page. 1
Pro Grand® ranges
QUICK REFERENCE GUIDE
IMPORTANT: This reference guide is not a substitute for
the Use and Care Guide. Before using this product, read
the appliance Use and Care Guide for important safety
messages and additional information regarding the use of
your new appliance.
NOTE: Not all items discussed will apply to all models.
Getting to know your new appliance
Rangetop knob settings
Rangetop features
Oven settings
XLO®The ExtraLow®feature cycles on and off to
maintain temperatures as low as 100°F. XLO
is perfect for simmering delicate sauces or
keeping food warm without scorching.
XHI Quickly boil water, sear steaks, stir-fry
vegetables.
Sim Melting large quantities, low-temperature
frying (eggs, etc.), simmering large
quantities, heating milk, cream sauces,
gravies, and puddings.
Sim – med Finish cooking covered foods, steaming.
Med Sautéing and browning, braising and pan-
frying, maintaining slow boil on large
quantities.
Med – hi High-temp frying, pan broiling, maintaining
fast boil on large quantities.
Hi Boiling water quickly, deep-fat frying in
large cookware.
Griddle In addition to preparing breakfast foods,
try making the following:
-- Quesadillas
-- Grilled cheese or Philly cheesesteak
sandwiches
-- Crab cakes
-- Meatballs
Grill The high heat from the grill seals in
moisture and keeps food tender so there’s
no need to add oil or butter in the
cooking process.
Induction Induction cooking works by
electromagnetic vibrations generating
heat directly in the pan, rather than
indirectly through heating the glass
surface. The glass becomes hot only
because the pan eventually warms it up.
Oven mode Recommendations
Bake Variety of foods, such as cakes,
cookies, pastries, quick breads,
quiche and casseroles.
Conv bake Best for baked goods such as cakes,
cornbread, pies, quick breads, tarts,
and yeast breads.
True conv Well suited for cooking individual
serving-sized foods such as cookies
and pastries.
Broil Use for tender cuts of meat (1'' or
less), poultry, browning bread and
casseroles.
Conv broil Tender cuts of meat (more than 1''),
poultry and fish. Not for browning.
Proof Proof (raises) yeast dough and
sourdough.
Roast Best suited for meats, poultry, less
tender cuts of meats and roasting
vegetables.
Conv roast Use for tender cuts of meat and
poultry and roasting vegetables.
Sabbath This cooking mode is for assisting the
user for compliance to Sabbath
principles.

Page. 2
Appliance initial start-up
1. Connect the appliance to the power supply.
– The start-up settings appear: time of day,
language, and time display.
2. Select a setting with the left ( or ).
3. Change the setting parameter with the right ( or )and
press ENTER.
Setting the timers
To set the kitchen or oven timer
1. Press TIMERS.
2. Press the left ( or )to select your desired timer and
ENTER.
3. Press the right ( or )to set your desired time and press
ENTER.
To change a running timer
1. Press TIMERS.
2. Press the right ( or )to set your desired time and press
ENTER.
To set the end timer
1. Set the desired cooking mode and oven temperature.
2. Press TIMERS.
3. Press the left ( or )and select OVEN TIMER.
4. Press the right ( or )to set the oven time.
5. Press the left ( or )and select END TIME.
6. Press the right ( or )to set the end time and press
ENTER.
A beep sounds when the timer ends. Press ENTER to
terminate the beep and timer.
Programming the multi-point probe
To program the multi-point meat probe
1. Insert the plug end into the probe outlet in the oven
wall and insert probe end into the meat.
2. Close the oven door.
3. Turn the MODE and TEMPERATURE knobs to your
desired settings.
4. Press the right ( or )to the desired internal
temperature and press ENTER.
Setting the oven for proofing
1. Allow dough to thaw if frozen.
2. Place dough in dish and loosely cover.
3. Use any rack level that accommodates the size of the
bowl or pan. Close the door.
4. Turn the mode knob to PROOF.
5. Turn the oven temperature knob to 150°F.
Setting Sabbath
QUICK IREFFE N
1. Begin from the STANDBY mode and select
SETTINGS.
2. Press the left ( or ) to scroll to SABBATH.
3. Press the right ( or ) and select ON and then press
ENTER.
– Steps 1 through 3 are only necessary for the first
time use of Sabbath or if the appliance’s settings
are factory reset.
4. Turn the mode knob to BAKE. Turn the temperature
knob to the desired temp.
5. Press TIMERS. Press the left ( or ) to scroll to
SABBATH TIMER.
6. Press the right ( or ) and enter the DURATION TIME in
30 minute increments. Press ENTER.
To cancel Sabbath
1. Turn the temperature selector and the function
selector to OFF to cancel the appliance operation.
Keep
warm
Best for baked goods such as cakes,
cornbread, pies, quick breads, tarts,
and yeast breads. Best for keeping
cooked foods warm for up to 1 hour.
Remote
start
Cook remotely via the Home
ConnectTM app on a mobile device.
Steam Steam vegetables, fish, and side
dishes; extracts juices.
Steam
conv
Use for meat, soufflés, breads,
casseroles, and roasting vegetables.
Slow cook Slowly roasts meats so they remain
very tender.
Defrost Defrosts fruits, vegetables, meats and
fish for cooking or serving.
Reheat Gently reheats cooked foods in
plated dishes and baked dishes.
True conv Use for moist cakes, sponge cakes
and braised meat.
Steam program Sets automatic programming for
steam oven.
Oven mode Recommendations

Page. 3
Downloading the Home ConnectTM
app
1. Open the App Store (Apple®devices) or Google
Play™ store (Android™ devices) on your smartphone
or tablet.
2. Search for the HOME CONNECT app in the store's
search and install it.
3. Open the app and register to create a Home Connect
account.
4. Refer to the Home Connect leaflet supplied with your
appliance to complete the appliance setup to Home
Connect.
Setting remote start
To set remote start
1. Place the food in the oven and then close the door.
2. Turn the mode knob to REMOTE START. DO NOT
turn the temperature knob to any setting.
– The displays turns to the standby screen and C
appears in the display.
3. Continue with the Home ConnectTM app installed on
your mobile device.
Setting keep warm
To set the keep warm mode
1. Turn the mode knob to WARM. Turn the oven
temperature knob to 150°F.
2. Place warmed dish in the oven and close the door.
Setting self-clean
To set self-clean
1. Remove all utensils, racks, and rack guides. Ensure the
oven door is shut.
2. Turn the mode knob to CLEAN and the temperature
knob to CLEAN.
3. Press the right )to set the desired clean level and
press ENTER.
4. After the information text, press ENTER.
Recipe for safer cooking
Follow these tips to protect you and your family when in
the kitchen. Whether stirring up a quick dinner or creating
a masterpiece four-course meal, here’s a recipe for safer
cooking you need to use daily.
To prevent a cooking fire in your kitchen
To put out a cooking fire in your kitchen:
Soil level Duration (excluding cool off)
Low 1 ½ hours
High 3 hours
• Keep an eye on your cooking and stay in
the kitchen. Unattended cooking is the #1
cause of cooking fires.
• Wear short or close-fitting sleeves. Loose
clothing can catch fire.
• Watch children closely. When old enough,
teach children to cook safely.
• Clean cooking surfaces to prevent food
and grease build-up.
• Keep curtains, towels and pot holders
away from hot surfaces, and store solvents
and flammable cleaners away from heat
sources. Never keep gasoline in the house.
• Turn pan handles inward to prevent food
spills.
• Call the fire department immediately. In
many cases dialing 911 will give you
emergency services.
• Slide a pan lid over flames to smother a
grease or oil fire then turn off the heat and
leave the lid in place until the pan cools.
Never carry the pan outside.
• Extinguish other food fires with baking
soda. Never use water or flour on cooking
fires.
• Keep the oven door shut and turn OFF the
heat to smother an oven or broiler fire.
• Keep a fire extinguisher in the kitchen.
Make sure you have the right type and
training.
• Keep a working smoke detector in your
home and test it monthly.
123
654
789
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BA
KI
NG
SOD
A

Page. 4
Cooking tables
The values in the settings table should only be regarded
as guidelines, since more or less heat may be required
depending on the type and condition of the food.
Level foods to a uniform thickness to ensure even cooking.
Burner recommendations
Griddle cooking recommendations
Grill cooking recommendations
Induction cooking recommendations
Food Start Finish
Beverages Med XLO®
Breads Med Sim – med
Butter: melting Sim Sim
Cereals High Sim – med
Chocolate: melting XLO XLO
Eggs: fried, scrambled Med high XLO
Meat, fish, poultry Med high Sim – med
Pastas High Med hi – high
Popcorn High Med hi – high
Rice High Sim
Sauces Med high XLO
Soups, stock High Sim
Vegetables High Sim – med
Food Setting
Eggs 325° – 350°F
Bacon, breakfast sausage 450° – 475°F
Toasted sandwiches 375° – 400°F
Boneless chicken breasts 425° – 450°F
Boneless pork chops, 1'' (25.4 mm) 425° – 450°F
Steaks, 1'' (25.4 mm) thick 450° – 475°F
Ground beef patties, 6 ounces 450° – 475°F
Ground turkey patties, 6 ounces 450° – 475°F
Hot dogs 350° – 375°F
Ham slices, ½'' (12.7 mm) thick 350° – 375°F
Pancakes, French toast 400° – 425°F
Potatoes, hash browns 400° – 425°F
Food Setting
Beef High
Pork High
Poultry Med high
Seafood Med high
Produce High
Hamburger or hot dog buns Med high
Tofu Med high
Examples Setting
Melting
Chocolate,
Chocolate chips
Butter
1 – 2
Heating
Broth
Thick Soup
Milk
3 – 4
2 – 3
1 – 2
Simmering
Delicate sauces
Spaghetti sauce
Pot roast
Fish
1 – 2
1 – 2
4 – 5
4 – 5
Cooking
Rice
Potatoes, boiled
Frozen vegetables
Fresh vegetables
Pasta (2-4 quarts water)
Pudding
Cereals
1 – 2
6 – 8
6 – 8
6 – 8
8 – 9
3 – 4
3 – 4
Frying
Pork chop
Chicken breast
Bacon
Eggs
Fish
Pancakes
8 – 9
7 – 8
8 – 9
6 – 7
8 – 9
6 – 7
Deep fat frying (in 1-2 quarts oil)
Deep frozen foods (ex. French fries)
Donuts
8 – 9
5 – 6

Page. 5
Oven rack recommendations
Rack level positions in the oven are numbered on the front
frame like an elevator. Number one level is the lowest and
number five level is at the top.
Steam oven recommendations
Tips for convection cooking
• Reduce the temperature recommended in the recipe
by 25°F, although the temperature does not need to
be reduced when cooking meats and poultry.
• Place food in low-sided, uncovered pans such as
cookie sheets without sides.
• Do not cover meat or use cooking bags.
• Check internal temperature prior to time
recommended by recipe to prevent over cooking.
Level Best for:
5 Hamburgers, steaks, toasting bread, broiling
most meats, melting cheese.
4 Best for two rack cooking when paired with rack
level 2. Broiling in gas units.
3 Most baked goods on cookie sheet or baking
pan, frozen foods, cakes, casseroles, frozen pizza.
2 Roasting most meats.
1 Large roasts, turkey, angel food cake.
Level Best for:
4 Best for two rack cooking
3 Vegetables, fish, reheating foods
2 Most baked goods on cookie sheet or baking
pan, roasting most meats, rice, frozen foods,
cakes, casseroles, frozen pizza
1 Large roasts, turkey, angel food cake
1
2
3
4

Page. 6
Oven recommendations
Type Food Mode Temp. No. of racks Position Minutes
Baked goods
Cakes Cupcakes Bake 350°F 1 3 17 - 24
Conv bake 325°F 2 2 & 4 17 - 23
Conv bake 325°F 3 1, 3 & 5 17 - 23
Cakes Bake 350°F 1 3 23 - 31
Conv bake 325°F 2 2 & 4 23 - 30
Cookies Brownies Bake 350°F 1 3 33 - 41
Conv bake 325°F 1 3 33 - 40
Cookies Bake 350°F 1 3 8 - 17
Conv bake 325°F 2 2 & 4 8 - 17
Conv bake 325°F 3 1, 3, & 5 8 - 17
Breads Biscuits/muffins Bake 350°F 1 3 12 - 20
Conv bake 325°F 2 2 & 4 10 - 20
Conv bake 325°F 3 1, 3, & 5 10 - 20
Quick bread Conv bake 350°F 1 2 48 - 60
Yeast bread Conv bake 400°F 1 2 22 - 35
Pie Fruit, fresh Bake 400°F 1 2 35 - 50
Pumpkin Bake 425°F 1 2 15
Bake 350°F 1 2 35 - 45
Pizza Frozen, thin crust Bake 425°F 1 3 recipe time
Frozen, thick crust Bake 425°F 1 3 recipe time
Fresh Bake 425°F 1 3 recipe time
Entrées Casseroles Bake 350- 400°F 1 3 per recipe
Frozen (nuggets, fish sticks, fries) Bake per package 1 3 per package
Quiche Bake 425°F 1 3 15 - 30
Vegetables, roasted Roast/conv roast 400- 500°F 1 3 15 - 30
Type Food Non-conv Conv Temp Rack Internal temp Minutes
Meat, fish, poultry
Beef Chuck roast (2-3 lbs) Roast Roast 350°F 2 Well, 170°F 1.5 - 2 hr
Beef roast boneless 3 - 5.5 lbs Roast Conv roast 325°F 2 Med-rare, 145°F 18-33 min/lb
Beef roast boneless 3 - 5.5 lbs Roast Conv roast 325°F 2 Medium, 160°F 30-35 min/lb
Steaks, 1 inch thick Broil Broil Broil 4 Med-rare, 145°F side 1 – 5-8
side 2 – 14-6
Steaks, 1 inch thick Broil Broil Broil 4 Medium, 160°F side 1 – 8-9
side 2 – 5-7
Meatloaf, 1 - 2 lbs. Roast Roast 350°F 3 160°F 50 - 60
Pork Pork loin roast, 1.5 - 3 lbs. Roast Conv roast 350°F 2 Medium, 160°F 19 - 36 min/lb
Pork loin roast, 3 - 6 lbs. Roast Conv roast 350°F 2 Medium, 160°F 19 - 36 min/lb
Tenderloin, 1.5 - 3 lbs. Roast Conv roast 425°F 2 Med. rare, 145°F 15 - 28 min/lb
Poultry Chicken breasts, bone-in Broil Conv broil Broil 2 170° F side 1 – 18-22
side 2 – 12-13
Chicken thighs, bone-in Broil Broil Broil 3 180°F in thigh side 1 – 14-15
side 2 – 17-20
Chicken, whole 3.5 - 8 lbs. Roast Conv roast 375°F 2 180°F in thigh 13 - 20 min/lb
Turkey, unstuffed, 12 - 19 lbs. Roast Conv roast 325°F 2 180°F in thigh 9 - 14 min/lb
Turkey, unstuffed, 20 - 25 lbs. Roast Conv roast 325°F 2 180°F in thigh 6 - 12 min/lb
Fish Fish fillets, 3/4” to 1” thick Broil Broil Broil 3 145°F 11 - 15

Page. 7
Steam convection oven recommendations
Food Mode Temp Min. Level Accessories
Frozen products
French fries True conv 375˚F 25 – 35 2
Lasagna, frozen Steam conv 375˚F 35 – 55 2
Pizza, thin crust True conv 375˚F 15 – 23 2
Pizza, deep dish True conv 375˚F 18 – 25 2
Frozen fish fillets Steam conv 375˚F 35 – 50 2
Poultry | meats | seafood
Chicken, whole 2.65 lbs. Steam conv 375˚F 50 – 60 2
Chicken pieces, per 2.65 lbs. Steam conv 375˚F 20 – 35 2
Turkey, whole, unstuffed Steam conv 325˚F 80 – 95 2
Pot-roasted beef, 3.5 lbs. Reheat 300˚F 100 – 140 2
Fillet of beef, medium, 2 lbs. Reheat 350˚F 20 – 28 2
Thick sliced sirloin, med.; 2 lbs. True conv 350˚F 45 – 60 2
Pork chop, boneless, 1.2 lbs. Steam conv 300˚F 75 – 120 2
Shrimp, medium, per 1 lb Steam 212˚F 5 – 8 1 + 3
Clams, oysters, 0.33 lbs. Steam 212˚F 10 – 15 2
Meat loaf (ground meat), 1.2 lbs. Steam conv 350˚F 45 – 60 2
Starches | grains | breads
Potato gratin Steam 212˚F 35 – 45 2
Brown rice Steam 212˚F 30 – 40 2
Long grain rice Steam 212˚F 20 – 30 2
Lentils Steam 212˚F 30 – 45 2
Couscous Steam 212˚F 6 – 10 2
Canellini beans (pre-softened) Steam 212˚F 65 – 75 2
White bread, 1.7 lbs. Steam conv 400˚F 15 – 20 2
Multi-grain bread, Steam conv 400˚F 15 – 20 2
Whole grain bread, 1.7 lbs. Steam conv 400˚F 20 – 30 2
Biscuits* True conv 300˚F 12 – 17 2
Slow cook
Boned leg of lamb, 2 – 3.5 lbs. Slow cook 175˚F 140 – 160 2
Roast beef, 3.5 – 5.5 lbs. Slow cook 175˚F 150 – 180 2
Pork fillets Slow cook 175˚F 50 – 70 2
Beef steaks, 1.2” thick Slow cook 175˚F 40 – 80 2
Duck breast Slow cook 175˚F 35 – 55 2
Reheating foods
Plate of leftovers Reheat 250˚F 10 3
Pizza Reheat 350˚F 12 – 15 3
Vegetables Reheat 250˚F 12 – 18 2
Bread Reheat 350˚F 8 – 12 2
Noodles, potatoes, rice Reheat 210˚F 5 – 10 3

Page. 8
Cakes | small baked products
Muffins** True conv 350˚F 20 – 30 2
Sponge cake** True conv 300˚F 60 – 70 2
Chocolate chip cookies** True conv 325˚F 9 – 13 3
Sugar cookies** True conv 325˚F 7 – 10 3
Sheet cake** Steam conv 325˚F 35 – 45 2
Bundt®** True conv 325˚F 35 – 45 2
Yeast dough, proofing** Proof 100˚F 20 – 30 1
Sourdough, proofing** Proof 100˚F 20 – 30 1
Potatoes
Potatoes (unpeeled) Steam 212˚F 35 – 45 1 + 3
Potatoes (peeled) Steam 212˚F 20 – 25 1 + 3
Roasted potatoes (unpeeled, quartered) Steam conv 400˚F 20 – 25 1 + 3
Defrosting foods
Chicken parts, bone-in Defrost 120˚F 60 – 70 1 + 3
Chicken parts, boneless Defrost 120˚F 30 – 35 1 + 3
Frozen vegetables Defrost 120˚F 20 – 30 1 + 3
Fish fillets Defrost 120˚F 15 – 20 1 + 3
Beef Defrost 120˚F 70 – 80 1 + 3
Vegetables
Artichokes Steam 212˚F 30 – 35 1 + 3
Asparagus Steam 212˚F 7 – 12 1 + 3
Beets Steam 212˚F 40 – 50 1 + 3
Broccoli Steam 212˚F 8 – 10 1 + 3
Brussels sprouts Steam 212˚F 20 – 30 1 + 3
Cabbage Steam 212˚F 25 – 35 1 + 3
Carrots Steam 212˚F 10 – 20 1 + 3
Cauliflower Steam 212˚F 10 – 15 1 + 3
Fennel Steam 212˚F 10 – 14 1 + 3
Green beans Steam 212˚F 15 – 20 1 + 3
Peas Steam 212˚F 5 – 10 1 + 3
Pea pods Steam 212˚F 8 – 12 1 + 3
Spinach Steam 212˚F 2 – 3 1 + 3
Stuffed vegetables (zucchini, eggplant,
peppers)
Steam conv 350˚F 15 – 30 1 + 3
Zucchini Steam 212˚F 2 – 3 1 + 3
**Costumer should use their own bakeware.
Food Mode Temp Min. Level Accessories
8001159563