Thermador Professional PRO-GRAND PD304 Guide

F o r T h e r m a d o r P r o f e s s i o n a l®D u a l F u e l R a n g e s
CARE AND USE MANUAL
Models
PD304
PD36
PD48

A SPECIAL MESSAGE TO OUR CUSTOMERS
Thank you for selecting the Thermador PROFESSIONAL®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 model and serial
number of your range.
Sincerely,
Thermador Test Kitchen Consumer Scientists
WARNING:
If the information in this manual is not
followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.
— Do not store or use gasoline or other flam-
mablevaporsandliquidsinthevicinityofthis
or any other appliance.
— WHAT TO DO IF YOU SMELL GAS
■Do not try to light any appliance.
■Do not touch any electrical switch.
■Do not use any phone in your building.
■Immediately call your gas supplier from a
neighbor’s phone. Follow the gas supplier’s
instructions.
■Ifyoucannotreachyourgassupplier,callthe
fire department.
— Installation and service must be performed
by a qualified installer, service agency or the
gas suppler.
AVERTISSEMENT
✓ Ne pas entreposer ni utiliser de
l‘essence ni d’autres vapeurs ou
liquides inflammables dans le
voisinagedel’appareil,nidetout
autre appareil.
CE QUI FAIRE SI VOUS
SENTEZ LE GAZ
• Ne pas essayer d'allumer aucum appareil.
• Ne pas toucher aucum interrupteur
électrique; ne pas utiliser aucun téléphone
dans votre bàtiment.
• Appeler immediatement votre fournisseur
de gaz du téléphone d'un voisin. Sulvre
l'instruction du fournisseur de gaz.
• Si vous ne pouvez pas contacter votre
fournisseur, téléphone le service des
incendies.
• L'installation et le service doivent étre
exécutés par un installateur qualifié, une
agencedeserviceoulefournisseurdegaz.

Introduction................................................1
Gas Type 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 – PD484GG.............8
Model & Parts Identification – PD366...................9
Model & Parts Identification – PD304.................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 .................................................................25
Convection Bake..............................................26
Setting Bake/Convectio Bake ..........................27
Other Uses of Bake ..........................................28
Setting the 12-inch oven..................................29
Baking Chart ....................................................30
Broil..................................................................31
Setting Broil and Convection Broil ..................32
Broiling and Roasting Recommendations........33
Section Six: Care and Maintenance
Self-Cleaning the Oven............................34 – 35
Range Cleaning Recommendations ........36 – 41
Section Seven: Before Calling For Service
Do-It-Yourself Maintenance .............................42
Before Calling For Service. ..............................43
Data Rating Plate .............................................43
Warranty...........................................................44
CONTENTS
TheThermadorProfessional®Rangesarefree-stand-
ing units available in a number of configurations. All
models feature a gas cooking surface with a profes-
sional size, electric convection, self-cleaning oven
with broil capability.
GAS TYPE VERIFICATION
Verifythetypeofgassuppliedtothelocation.Ensure
thattheapplianceisconnectedtothetypeofgasfor
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.
IMPORTANT
All ranges must be installed with a backguard. The
PD304 comes with a low back. For all other models,
one of three available backguards must be ordered
separatelyandinstalledatthebackoftherange.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.
1
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!
CAUTION:
When connecting the unit to propane gas,
makecertain thepropane gastank is equipped
withitsownhigh-pressureregulator in addition
to the pressure regulator supplied with the
range. The maximum gas pressure to this
appliancemustnotexceed14.0incheswater
column(34.9millibars)fromthepropanegas
tank to the pressure regulator.
Introduction
INTRODUCTION

This manual contains important Care and Use information for all Thermador Professional®Ranges. When
using this manual, it is critical that you know the model number of your range, as some information will be
unique to each range. The model number may be found on the rating plate located on the range as
identified on Page 43 of this manual. The charts on the following pages summarize the various range
models and identify the features of each range.
Introduction
PD Ranges, featuring a Gas Cooking Surface with Self-Cleaning Electric Oven,
with Electric Convection and Electric Broiler.
Dual Fuel PD304 ................... Dual Fuel, 30" wide Range with Four Gas
Cooktop Burners and self-cleaning Electric Oven
Dual Fuel PD364GD .............. Dual Fuel, 36" wide Range with Four
Gas Cooktop Burners, Griddle and self-cleaning Electric Oven
Dual Fuel PD364GL............... Dual Fuel, 36" wide Range with Four
Gas Cooktop Burners, Grill and self-cleaning Electric Oven
Dual Fuel PD366 ................... Dual Fuel, 36" wide Range with Six Gas
Cooktop Burners and self-cleaning Electric Oven
Dual Fuel PD486GD .............. Dual Fuel, 48" wide Range with Six
Gas Cooktop Burners, Griddle, large self-cleaning Electric Oven
and one auxiliary oven.
Dual Fuel PD486GL............... Dual Fuel, 48" wide Range with Six
Gas Cooktop Burners, Grill, large self-cleaning Electric Oven
and one auxiliary oven.
Dual Fuel PD484GG .............. Dual Fuel, 48" wide Range with Four Gas
Cooktop Burners, Grill, Griddle, large self-cleaning Electric Oven
and one auxiliary oven.
INTRODUCTION: CARE AND USE MANUAL
2

GAS AND ELECTRICAL REQUIREMENTS AND GROUNDING INSTRUCTIONS
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
SAVE THESE INSTRUCTIONS
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.
See Installation Instructions for electrical requirements and
grounding instructions.
ALWAYS DISCONNECT THE
ELECTRICAL PLUG FROM THE
WALL RECEPTACLE BEFORE
SERVICING THIS UNIT.
It is recommended that a
dedicated circuit servicing this
appliance be provided.
Theuseofgascookingappliances
results in the production of heat
and moisture.
Dual-Fuel Models:
PD304
120/240 volts, 60 Hz.,
35 Amp electrical circuit required.
Dual-Fuel Models:
PD364GD, PD364GL,
PD366
120/240 volts, 60 Hz.,
40 Amp electrical circuit required.
Dual-Fuel Models:
PD486GD, PD486GL,
PD484GG
120/240 volts, 60 Hz.,
50 Amp electrical circuit required.
PLEASE READ CAREFULLY
If for any reason a gas control knob is turned ON and there is no electric
power to operate the electronic igniters on the cooktop burners, turn
OFF the gas control knob and wait 5 minutes for the gas to dissipate
before lighting the cooktop burner manually.
To light the cooktop burners manually, carefully hold a lighted match to
the burner ports and turn the gas control knob to HI. During a power
failureyoucanusethecooktopburners,buteachmustbelitwithamatch.
DONOTattempttolightthetwoleftburnersmanually.Theseburnersare
equipped with the ExtraLow
®
feature and cannot be lit manually.
CAUTION - ALL MODELS
IN CASE OF AN ELECTRICAL FAILURE
FOR PERSONAL SAFETY,
THIS APPLIANCE MUST BE
CONNECTED TO A
PROPERLY GROUNDED
AND POLARIZED
ELECTRICAL POWER
SUPPLY.
3
TESTED IN ACCORDANCE
WITH:
• ANSI Z21.1 Current Issue for
Household Gas Appliances
• UL858 Current Edition for
Household Electric Ranges.
Checkyourlocalbuildingcodes
for the proper method of
installation. In the absence of
local codes, this unit should be
installedinaccordancewiththe
National Fuel Gas Code No.
Z223.1/NFPA54-current Issue
andtheNationalElectricalCode
ANSI/NFPA/70-current issue.
Accessible parts may be-
come hot when the grill is
inuse.Youngchildrenmust
be kept away.
CAUTION
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SAFETY PRACTICES TO AVOID
PERSONAL INJURY
When properly cared for, your new
Thermador PROFESSIONAL
®
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
and can increase the accident
potential. When using kitchen
appliances, basic safety precautions
must be followed, including the
following:
Read this Care and Use Manual
carefully before using your new
rangetoreducetheriskoffire,electric
shock, or injury to persons.
Insure proper installation and
servicing. Follow the installation
instructions provided with this
product.Havetherangeinstalledand
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
wheretoturnoffthegastotherange.
• 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.
• Installationandservicemustbe
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
otherservicing shouldbereferred 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
anypartoftheappliance.
Ifchildren
areallowedtousetheappliance,
they must be closely supervised.
CAUTION: Do not store items of
interesttochildrenabovetherange
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 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.
DONOTUSE WATERONGREASE
FIRES. Turn appliance off and
smother fire with baking soda or use
a dry chemical or foam-type
extinguisher.
Never let clothing, potholders, or
otherflammable materials comein
contact with or too close to any
element, burner or burner grate
until it has cooled. Fabric may ignite
and result in personal injury.
Use only dry potholders: moist or
damppotholdersonhotsurfacesmay
cause burns from steam. Do not use
a towel or other bulky cloth in place
of potholders. Do not let potholders
touch hot elements, hot burners, or
burner grates.
For personal safety, wear proper
apparel. Loose fitting garments or
hangingsleevesshouldneverbeworn
while using this appliance. Some
syntheticfabricsarehighlyflammable
andshouldnotbewornwhilecooking.
Donotusealuminumfoiltolineany
part of the oven or range. Use of a
foilliner couldresultin ashockor fire
hazard,or theobstructionof theflow
of combustion and ventilation air.
Foilis anexcellent heatinsulator and
heat will be trapped beneath it. This
will upset the cooking performance
and can damage the finish of the
oven or the range.
TO REDUCE THE
RISK OF TIPPING
OF THE APPLI–
ANCE, IT MUST BE
SECURED BY A
PROPERLY
INSTALLED ANTI-
TIPDEVICE.VERIFYTHAT
THE ANTI-TIP DEVICE IS
ENGAGED PER INSTAL-
LATION INSTRUCTIONS.
(NOTE: ANTI-TIP DEVICE
IS REQUIRED ON ALL 30"
AND 36" RANGES)
SECTION ONE: GENERAL SAFETY INSTRUCTIONS
!
WARNING
4
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SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
WARNING: The appliance is for
cooking. Based on safety
considerations, never use the oven
or range to warm or heat a room.
Also,suchusecandamagetherange
or oven parts.
When using the range: DO NOT
TOUCH THE BURNER GRATES OR
THE IMMEDIATE SURROUNDING
AREA.Areas adjacenttotheburners
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 burner flames are
smothered,unburnedgaswillescape
intotheroom.SeeInsideFrontCover
regarding gas leaks.
Only certain types of glass, heat-
proof glass-ceramic, ceramic,
earthenware, or other glazed
utensils are suitable for range 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.
During cooking, set the burner
controlsothattheflameheatsonly
the bottom of the pan and does
not extend beyond the bottom of
the pan.
Avoidusing highflamesetting witha
pan larger than the grate or with
onethatspansmorethanoneburner,
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
materialtowardtheflamesorpush
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
utensilscouldexposeaportionofthe
flame and may result in ignition of
clothing.
Donotuseflammablecleanersto
clean the range.
To minimize burns, ignition of
flammable materials and
unintentional spillovers, position
handles of utensils inward so they
do not extend over adjacent work
areas, cooking areas, or the edge of
the range top.
Hold the handle of the pan to
prevent movement of the utensil
when stirring or turning food.
DONOTusepotsorpansonthegrill
section.
Do not use the grill for cooking
excessivelyfattymeatsorproducts
which promote flare-ups.
The optional cutting board
accessorymust beremovedbefore
operating the griddle beneath or
burners adjacent to it.
GREASE IS FLAMMABLE. Let hot
grease cool before attempting to
handle it. Avoid letting grease
depositscollect.Cleanaftereachuse.
Forproperlighting andperformance
oftheburners,keeptheigniterports
clean. It is necessary to clean these
when there is a boil over or when the
burner does not light even though
theelectronicignitersclick.SeePage
39.
WARNING
After a spill or boil over, turn off
the burner and clean around the
burner and burner port. After
cleaning, check for proper
operation.
Cleantherangewithcaution.Avoid
steamburns;donotuseawetsponge
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 manufacturer.
Be sure all range controls are turned
offandtherangeiscoolbeforeusing
any type of aerosol cleaner on or
around the range. 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 HEATING ELEMENTS,
THE INTERIOR SURFACES OF THE
OVEN OR THE EXTERIOR AREA
IMMEDIATELY SURROUNDING 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 range and the trim on the
top and sides of the oven door, will
also be hot when the oven is in use.
Placeovenracksindesiredposition
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 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.
5
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SECTION ONE: GENERAL SAFETY INSTRUCTIONS
Safety Precautions
Do not clean, rub, damage, move
or remove the door gasket. It is
essentialforagoodsealduringbaking
and while self-cleaning the oven.
Protect the self-cleaning feature.
Clean only those parts indicated in
this booklet. Do not use commercial
ovencleanersorovenlinerprotective
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
equipmentdamage,neversit,stand,
or lean on the oven door.
Service should only be done by
authorized Technicans. Technicians
6
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
abovetherangefrequentlysogrease
from cooking vapors does not
accumulate on them.
• In case of fire or when intention-
ally “flaming” liquor or other spir-
its on the cooktop, follow hood
manufacturer’s instructions.
California Proposition 65 -
WARNING:Theburningofgas
cooking fuel and the elimination of
soil during self-cleaning generate
some by-products which are on the
listofsubstanceswhich areknownby
theStateofCaliforniatocausecancer
or reproductive harm. California law
requiresbusinessestowarncustomers
of potential exposure to such
substances.To minimizeexposure to
thesesubstances,alwaysoperatethis
unit according to the instructions
containedinthisbookletandprovide
good ventilation to the room when
cooking with gas, during and
immediately after self-cleaning the
oven.
BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU HAVE THESE ITEMS:
*Backguard must be ordered and shipped separately. It is not included with the range shipment. ‡The aluminum
broil pan is for the Secondary Oven; the porcelain & chrome broil pan is for the Main Oven.
DESCRIPTION PD PD PD PD PD PD PD
304 364 GD 364 GL 366 484 GG 486 GD 486 GL
Oven Racks Large Oven 3 3 3 3 3 3 3
Oven Racks 12-inch Oven 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: BEFORE YOU BEGIN
1. Check that you have the items listed on Page 6.
2. RecordtheModeland SerialnumberonPage
43. See "Data Rating Plate." These may be
usedforanyfuturecontactswithyourserviceror
the factory. Enter this information on the Prod-
uctRegistrationCard included withthisproduct
then mail it to the indicated address.
3. Optional Accessories. Grill Cover, Grill Plate,
Chopping Board, Griddle Cover, Wok Support
Ring and other accessories are available from
yourThermadorDealer.ContacttheThermador
Parts Department toll-free at 800/735-4327 for
more information.
4. Position the racks correctly in the oven.
Thecorrectrackpositiondependsontherecipeand
the cooking mode. The rack positions are num-
bered 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 turning on the oven.
Insert the racks as follows:
a. Hold the rack with the back rail in the up
position towards the rear of the oven. Slip it
into the oven so the rack slides are between
the rack and the rack guides.
b. Tipthefrontoftherackupslightlyasitslides
into the oven so that the safety stops clear
therackslides. The safetystopsontheback
ofthe rack willkeepit fromslidingout ofthe
oven when it is pulled forward.
5. Ensurethat the burnercapsare seatedcorrectly
on the burner bases of the cooktop. Turn on
eachburnertocheckforproperflamecolor.See
Page 14 for details.
Removeallpackagingmaterialsand
temporary labels from oven and
cooktop.
7
CAUTION
Before UsingYour Range for the First Time
BEFORE BAKING OR BROILING , the oven and
broilershouldbeturnedon to burnoff themanufac-
turingoils. Turn theovenon to450°F(230°C) for20
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.
Aluminumfoilshouldneverbe usedtocover
the oven racks or to line the oven.
1
2
3
4
5
Large Electric Main Oven Rack Positions

SECTION THREE: DESCRIPTION
Model and Parts Identification
1. 22" High Shelf Backguard,
12" Low Back, or Island Trim
(Backguard ordered sepa-
rately)
2. Burner Grates & Burners
3. Grill
4. Griddle
5. Control Knobs, ExtraLow®
Burners (2)
6. Control Knobs, Standard
Burners (2)
7. Control Knobs, Grill (1) and
Griddle (1)
8. Oven Controls, Temperature
Indicator.
9. Oven Light Switch
10. Oven Door
12. Viewing Window
13. 12-inch Oven
(2 racks included)
13. Kick Panel (Product Rating
Label Located Behind Kick
Panel)
14. Range Feet (4)
Dual-Fuel Model PD484GG - Shown Has a grill, a griddle and four burners, two ExtraLow® and two standard.
Model PD486GD – Has a griddle and six burners, two ExtraLow® and four standard.
Model PD486GL – Has a grill and six burners, two ExtraLow® and four standard.
Key for PD484GG Models
Electric Oven Interior
15. Oven Interior Lights
16. Broil Element
17. Oven Thermostat
18. Rack Guides
19. Oven Rack (3 included)
20. Bake Element (hidden)
21. Convection Fan Cover
8
WARNING:
To provide proper ventilation,
do NOT remove range feet.
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!
14
12
13
10
5
22
6
7
1
34
9
11
14
15 17
19
18
15
16
21
8
20
9

9
1. 22" High Shelf Backguard,
12" Low Back, or 4" Island Trim
(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 Switch
7. Oven Door
8. Viewing Window
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
Dual-Fuel Model PD366 - Shown
Model PD364GD – Has a center griddle and four burners, two ExtraLow® and two standard.
Model PD364GL – Has a center grill and four burners, two ExtraLow® and two standard.
Key for PD366 Models
Electric Oven Interior,
Please see Page 8
SECTION THREE: DESCRIPTION
WARNING:
To provide proper ventilation,
do NOT remove range feet.
▲
!
2
2
2
1
3
4
8
7
65
10 9
10
4

SECTION THREE: DESCRIPTION
Model and Parts Identification
1. 9" Low Back or High Shelf
(Island Trim, 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 Switch
7. Oven Door
8. Viewing Window
9. Kick Panel (Product Rating Label
Located Behind Kick Panel)
10. Range Feet (4)
Dual-Fuel Model PD304 - Shown
Key for PD304 Models
Electric Oven Interior,
Please see Page 8
10
WARNING:
To provide proper ventilation,
do NOT remove range feet.
▲
!
10
10
8
4
3
1
7
6
5
2
2
9

Guide to Knob Identification and Location
11
SECTION THREE: KNOB IDENTIFICATION
PD48 MODELS
PD36 MODELS
PD30 MODEL
16 2
2
2
16
6
6
2
4
1
12
3
1
1
1
2
2
2
2
2
34
3
6
5
6
5
6
5
PD484GGBS
PD484GDBS
PD484GLBS
PD364GDBS
PD364GLBS
PD366BS
PD304BS
1. XLO Knob
OFF HI-MED-LO-XLO
2. Standard Knob
OFF HI-MED-LO
3. Grill Knob
OFF LITE-HI-MED-LO
Locate each knob type by
the corresponding number
on the diagrams. Actual
knobs are not numbered.
OFF 150 200 250 300
350 400 450 500
Broil Clean
6. Main Oven Knob
OFF 150 200 250 300
350 400 450 500
Broil
5. 12-Inch Oven Knob
4. Griddle Knob
OFF 150 200 250 300
350 400 450 500
4

SECTION FOUR: USING THE COOKTOP
SEALED BURNERS
USING THE COOKTOP
The cooktop features four or six
gas surface burners; each rated
at 15,000 BTU/HR. The burners
are sealed to the stainless steel
top frame to prevent liquid spills
fromaccumulatingbelow thetop
surface,making iteasier toclean.
On all models, the two left
burners have the exclusive
ExtraLow‚ feature; the remaining
burners are standard. Eachburner
has its own control knob.
CONTROL KNOBS
The two words above each
controlknobidentifies the burner
position. For example, LEFT
FRONT, RIGHT FRONT, etc.
The control knobs for two sealed
gasburners,one infrontand one
in the rear, are located directly in
front of and below the pair of
burners on the control panel.
OPERATION OF THE
BURNERS
• Press in on the knob and turn
it counter-clockwise to the HI
setting.
• The igniter for the selected
sealed burner clicks and
sparks.
• After flame ignition, the
igniters stop clicking.
• Rotate the knob to any flame
setting between HI and LO.
• The Blue Burner Signal Light,
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.
• XLO is equivalent to 370 BTU / HR.
ExtraLow® Burners
The controls for the two left
burners, front and rear, have
flame settings even lower than
the standard LO settings.
The drawing shows that the
control knob has an additional
range between the LO and XLO
settings. When the knob is set
withinthisrange, theflamepulses
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 chocolateand
butter, holding cooked foods at
temperatures without scorching
or burning, etc.
12
ExtraLow®Burner
Control Knob
Standard Burner
Control Knob
Bezel
Knob
ExtraLow®
Range
Sealed Star®
Brass Burner Base
Setting Indicator
Setting Indicator

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
• XLO, the very lowest setting,
isachievedbycyclingthe flame
ON for approximately 8
seconds and OFF for 52
seconds of each minute.
• When the knob is set just
belowtheLOsetting, the flame
willcycleON for approximately
52 seconds and OFF for 8
seconds of each minute.
• Tovary theamount oflow heat
to suit the food and quantity,
the control can be set
anywhere within the LO and
XLO range marked on the
knob.
• The number and dash
designations, shown in the
drawing,areforreferenceonly.
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 Settings
Each burner has its own electronic
igniter that sparks when the burner
is turned on. Each burner should
lightin 4 secondsorless. Ifaburner
doesnotlight, checktoseethatthe
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 43, “Before
Calling for Service.”
• 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.
• Checkperiodically tosee ifthe
control knob should be turned
to another setting.
• If an over-size pan is used, the
simmer action may occur
mainlyin thecenterof thepan.
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 forahomemade
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
bubbleswhenthe flame isOFF.
Even when the flame is OFF,
therewill besteam andaslight
quiver on the liquid’s surface.
SECTION FOUR: USING THE COOKTOP
ELECTRONIC
SINGLE POINT
IGNITION
Star®Burner
Components
Burner
Cap
BURNER CAP
Ports
Brass
Burner
Base
IGNITER
1
234

14
AUTOMATIC RE-IGNITION
Ifany oneor moreburnersor 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.
• On cooktops using propane
gas (LP), a slight “pop” sound
may be heard at the burner
ports a few seconds after the
burner has been turned off.
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.
• With propane (LP) gas, slight
yellowtipson the primaryconeare
normal.
• Theflame shouldburncompletely
around the burner cap. If it
doesn’t, check that the cap is
positioned correctly on the base
andthat the portsarenot blocked.
• The flame should be stable with
no excessive noise or fluttering.
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
panmaterials thatconduct the
heat slowly, such as porcelain
coated steel or glass-ceramic.
POWER FAILURE
• In the event of a power failure,
onlythe standardburners 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
controlknobto the HIposition.
Wait until the flame is burning
all around the burner cap
before adjusting the flame to
the desired height.
• Neither ExtraLow burner can
beused duringapower failure.
Be sure to turn them off.
• If either ExtraLow burner is on
when a power failure occurs,
they cannot be turned back on
untilboth knobs arefirst turned
off.
• The griddle and grill 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
Dark Blue
WARNING
In the event of a power failure,
all knobs are to be turned to
the OFF Position. Only the
standard burners can be
lighted manually.
SECTION FOUR: USING THE COOKTOP

15
SECTION FOUR: USING THE COOKTOP
Cookware Recommendations
CAUTION:
➤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. • 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
cookingperformance.A5
-1/2"(140mm) basesize
is generally the smallest recommended.
• 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,
flatbase, and aproperfitting lid.Forbest cooking
results, the flame should be contained under the
bottom of the pan.
• Aluminum and copper are pan materials that
conducttheheat quicklyandevenly. Thesemetals
aresometimesattached tothebase orin thecore
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,
ridgedor toolightweight willheatunevenly.Heat
and cool pans gradually to avoid sudden
temperature changes which tend to distort
cookware. Do not add cold water to a hot pan.
• Aproperlyfittinglid willshortencooking timeand
make it possible to use lower heat settings.
BALANCED PAN
BASE DIAMETER
FLAT BASE PAN
COVERED PAN
(51 mm)
▲
!

16
SECTION FOUR: USING THE COOKTOP
FLAT-BOTTOM WOK PAN
Specialty Cookware
COOKING CHART
SUGGESTIONS FOR USING THE CHART
Use the chart on Pages 17 and 18 as a guide. The
settings you use will vary depending on the pans
selected and the starting temperature of the food.
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.
Raiseorlower the flamesettinggradually. Allowtime
forthepan andthefoodto adjusttothenew setting.
ROUND-BOTTOM WOK
IN SUPPORT RING
• Woks – Either flat based or round bottom woks
with the accessory ring can be used on models
withouta built-in wokburner.Round bottom woks
must be used with a support ring. The porcelain-
coated cast iron wok support ring must be
purchased separately. Contact your Thermador
dealer.
• Canners and Stock Pots –Select onewith 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).
CANNINGTIPS:
• A flat base pan is preferred to one with a concave,
convex or rippled base.
• When using two canners at the same time, use
staggered burners.Do not block air to the burners.A
flame needs the right amount of air for complete
combustion.
• Use a cover on a canner when bringing the contents
to a boil.
• Once the contents have reached a boil on HI,use the
lowest flamepossible tomaintain theboil orpressure.
• Canning produces a large amount of steam. Take
precautions to prevent burns.

17
SECTION FOUR: USING THE COOKTOP
Surface Burner Cooking Recommendations
BEVERAGES Med. – heat milk, LO – finish heating XLO – keep warm,
Cocoa cover cover*
BREADS Med. – preheat skillet Med. Lo to Med. – Same as Standard
French Toast, Pancakes, cook
Grilled Sandwiches
BUTTER 4 to 3 – allow 5 to 10
Melting XLO – to hold minutes to melt
CEREALS HI – cover, bring Med. Lo to Med. – XLO – to hold, cover*
Cornmeal, Grits, water to a boil, add finish cooking
Oatmeal cereal according to package
directions
CHOCOLATE Use XLO 2 to XLO – allow 10
Melting to 15 minutes to melt
XLO – to hold*
DESSERTS Med. Lo to Med. – Med. Lo to Med. Same as Standard
Candy cook following recipe
Pudding and Pie Filling 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
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 Same as Standard
maintain temperature
Pan Frying: Lamb Chops, HI – preheat skillet Med. Hi to HI – 4 to 3– to hold, covered
T hin Steaks, Hamburgers, brown meat 4 to 3– t o hold, uncovered
Link Sausage
Poaching: Chicken, HI – cover, bring Use XLO 4 to 3– to finish cooking
whole or pieces, Fish liquids to a boil
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow® Burners

18
SECTION FOUR: USING THE COOKTOP
Surface Burner Cooking Recommendations
* We recommend that these foods be stirred occasionally.
Simmering: Stewed HI – cover, 4 to 1 – simmer slowly
Chicken, Corned Beef, bring liquid
Tongue, etc. to a boil
PASTAS HI – bring water to a Med. HI to HI – to Sameas forStandardBurners
Macaroni, Noodles, boil, add pasta maintain a rolling boil
Spaghetti
POPCORN (use a heavy, HI – cover, heat until Med. HI to HI – Same as forStandardBurners
flat bottom pan) kernels start to pop finish popping
PRESSURE COOKER Med. HI to HI – build Med. Lo to Med. – Sameasfor StandardBurners
Meat up pressure maintain pressure
Vegetables HI – build up pressure Med. Lo to Med. – Sameasfor StandardBurners
maintain pressure
RICE HI – cover, bring 4 to 2– cook according
water to a boil, add to package directions
rice, cover XLO – to hold, cover
SAUCES Med. Hi to HI – cook 2to XLO – simmer
Tomato Base meat/vegetables, (2 to 3 to thicken sauce,
follow recipe uncovered).
White, Cream, Bernaise Med. Lo – melt fat, LO to Med. Lo – XLO – to hold, cover*
follow recipe finish cooking
Hollandaise XLO to Lo XLO XLO – t o hold, lowest setting
SOUPS, STOCK HI – cover, bring 3 to 2– simmer
liquid to a boil XLO – to hold, cover*
VEGETABLES HI – cover, bring Med. Lo to Med. – XLO – to hold, cover
Fresh water and vegetables cook 10 to 30 minutes,
to a boil or until tender
Frozen HI – cover, bring Med. Lo to Med. – Same as for Standard Burners
water and vegetables cook according to
to a boil package directions
Deep Frying HI – heat oil Med. to Med. HI – Same as for Standard Burners
maintain frying
temperature
In Pouch HI– cover, bring LO to Med. Lo – Same as for Standard Burners
water and vegetables cook according to
to a boil package directions
Saute HI– heat oil or melt Med. Lo to Med. – Same as for Standard Burners
butter, add vegetables cook to desired
doneness
Stir Fry HI – heat oil, add Med. Hi to HI – Same as for Standard Burners
vegetables finish cooking
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow®Burner