Thermador Professional PRO-GRAND PD36 Guide

D
For Thermador Professional ®Dual Fuet Ranges
Models
PD304
PD36
PD48
Thermedor _

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 model 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.
m 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.
m If you cannot reach your gas supplier, call the
fire department.
-- Installation and service must be performed
by a qualified installer, service agency or the
gas suppler.
AVERTISSEtVIENT
L'information fournie darts le present
manuel doit 6tre rigoureusement
respectee, sous peine d'un incendie ou
d'explosion susceptible d'entra'fner des
dommages, des blessures ou la mort.
--N'entreposez pas et n'utilisez pas
d'essence ou autres produits inflammables
darts le voisinage de cette cuisiniere ou de
tout autre appareil.
-- SlVOUS SENTEZ UNE ODEUR DE GAZ
m N'allumez aucun appareil.
m Ne touchez pas aux interrupteurs
electdques.
m N'utilisez pas les tel6phones du b&timent.
m Appelez immediatement votre compagnie
de gaz de chez un voisin. Suivez les in-
structions 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
r6alisees par un instailateur qualifie, un
centre de reparation agre6 ou la compagnJe
de gaz.

Introduction
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 - PD484GGE ............ 8
Model & Parts Identification - PD366 .................... 9
Model & Parts Identification - PD3O4 .................. 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/Convection 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
Introduction
The Thermador ProfessionaP _Ranges are free-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
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. 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.
CAUTION:
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 appliance
must not exceed 14.0 inches water column
(34.9 rob) from the propane gas tank to the
pressure regulator.
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
separately and installed at the back of the range. The
three backguard choices include a Low Back, High
Back Shelf, or Island Trim. Before using the range,
insure that it is equipped with a proper backguard.
Refer to the Installation Instructions accompanying
this appliance for more information.

INTRODUCTION: CARE AND USE MANUALIntroduction
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.
PD Ranges, featuring a Gas Cooking Surface with Se_f-C_eaning E_ectric Oven,
with Electric Convection and Electric Broiler.
Dua_ Fue_ PD304 ..................... Dual Fuel, 30" wide Range with Four Gas
Cooktop Burners and self-cleaning Electric Oven
Dual Fuem PD364GE ................ Dual Fuel, 36" wide Range with Four Gas
Cooktop Burners, Electric Griddle and self-cleaning Electric Oven
Dual Fuem 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 PD486GE ................ Dual Fuel, 48" wide Range with Six Gas Cooktop Burners,
Electric Griddle, large self-cleaning Electric Oven
and one secondary oven.
Dual Fuel PD486GL ............... Dual Fuel, 48" wide Range with Six
Gas Cooktop Burners, Grill, large self-cleaning Electric Oven
and one secondary oven.
Dual Fuel PD484GGE ............ Dual Fuel, 48" wide Range with Four Gas Cooktop Burners,
Grill, Electric Griddle, large self-cleaning Electric Oven
and one secondary oven.

SectionONe:GENERALSAFETYINSTRUCTIONS
Safety
Gas and ELECTRICAL REQUIREMENTS AND GROUNDING iNSTRUCTiONS
PLEASE READ CAREFULLY
Duam-Fue_ Mode_s:
PD304
120/240 volts, 60 Hz.,
35 Amp electrical circuit required.
Duam-Fuel Modems:
PD364GE, PD364GL,
PD366
120/240 volts, 60 Hz.,
35 Amp electrical circuit required.
Dual-Fuel Mode_s:
PD486GE, PD486GL,
PD484GGE
120/240 volts, 60 Hz.,
50 Amp electrical circuit required.
WARNmNG
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.
The use of gas cooking appliances
results in the production of heat
and moisture.
FOR PERSONAL SAFETY,
THIS APPLIANCE MUST BE
CONNECTED TO A
PROPERLY GROUNDED
AND POLARIZED ELEC-
TRICAL POWER SUPPLY.
Accessibme parts may
become hot when the grimm
and/or griddle is in use.
Young children must be
kept away.
See Installation Instructions for electrical requirements and
grounding 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.
CAUTmON - ALL MODELS
_N CASE OF AN ELECTRICAL FAmLURE
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 contro_ knob and wait 5
minutes for the gas to dissipate before lighting the burner manu-
ally.
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
with the ExtraLow feature and cannot be lit
burners are equipped _
manually.
TESTED IN ACCORDANCE
WITH:
* ANSI Z21.1 for Household
Gas Appliances
* UL858 Edition for Household
Electric Ranges
o CAN/CSAo22.2 No. 61-M89 for
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 dlocal
codes, this unit should be installed
in accordance with the National
Fuel Gas Code No. Z223.1 current
issue and the National Electrical
Code ANSIiNFPA 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 usingyour 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 electNc circuit
breaker and the gas supply shut
off valve are located so you know
how and where to turn off the gas
and electricity to the range.
, If you smell gas:
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: Co 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.
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
elements, 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 be worn 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 or fire 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.
Do not try to light any appli-
ance.
• Do not touch any electrical
switch.
Do not use any phone in your
building.
• Immediately call yourgas 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
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 foam-type
extinguisher.
Never let clothing, potholders,
or other flammable materials
come in contact with or too
close to any element, burner or
burner grate until it has cooled.
li
_ TO REDUCI= THE
RISK OF TiPPiNG OF
THE APPLIANCE, IT
MUST BI= SI=CUR!=D
BY A PROPERLY
INSTALLED ANThTIP
DEVICE. VERIFY THAT THE
ANThTIP DEVICE IS EN-
GAGED PER INSTALLATION
IN-STRUCTIONS. (NOTE:
ANThTIP DEVICE IS
REQUIRED ON ALL 30" AND
36" RANGES I

SectionOne:GENERALSAFETYINSTRUCTIONS
Safety Precautions
WaFfling" 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 using the cooktop: DO NOT
TOUCH THE BURNER GRATES
OR THE mMMEDIATE SUR-
ROUNDmNG AREA. Areas
adjacent to the burners may
become hot enough to cause
bums,
Never meave 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 g_ass-ceramic,
ceramic, earthenware, or other
g_azed 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
controJ 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 gdddle, 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.
A_ways use utensils that have
fiat bottoms _arge 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 utensims
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
gdll section.
Do not use the gdH 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 39.
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
cooktop 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 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 BROILER ELEMENT,
THE mNTERIOR SURFACES OF
THE OVEN OR THE EXTERIOR
AREA IMMEDIATELY SUR_
ROUNDING THE DOOR. Interior
oven surfaces become hot enough
to cause burns. The heat deflector,
which deflects heat away from the
cooktop and the trim on the top
and sides of the oven door, will
also be hot when the oven is in
use.
Place oven racks in desired
position while oven is cool If a
rack must be moved while the
oven is hot, do not let the
potholders contact the broiler
element.
Use care when opening the oven
door; let hot air or steam escape
before removing or replacing
foods.
Before serf-cleaning the oven,
remove the broiler pan, oven racks
and any other utensils, and excess
spillage.

Section One: GENERAL SAFETY iNSTRUCTiONS
Safety
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 damaged or has excessive
food spillage, replace the door
gasket. This will assure a tight seal.
Protect the self=cleaning
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 "flaming" liquor or
other spirits on the range's
cooktop, follow hood man-
ufacturer's instructions.
California Proposition 65
Warning: 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
im mediately after self-cleaning the
oven.
BEFORE USING YOUR RANGE FOR THE FIRST TIME, CHECK THAT YOU HAVE THESE ITEMS:
DESCRIPTION PD PD PD PD PD PD PD
304 364GE 364GL 366 484GGE 486GE 486GL
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 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 & chrome broil pan is for the Main Oven.

SectionTwo: BEFOREYOUBEGIN
i.
2.
.
.
.
Before Using Your Range for the First Time
Remove aH packaging materials
and temporary _abe_s from oven
and cooktop.
Check that you have the items listed on Page 6.
Record the Mode_ and Seria_ number on Page
43. See "Data Rating P_ate." 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, Grill 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, _ike
an e_evator. Rack position 3 is the most
frequently used position. Place rack(s) in the
proper position before turning on the oven.
mnsert 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.
-5
--4
m3
--2
--1
Large Electric Main and Oven Rack Positions
A_uminum foil should never be used to cover
the oven racks or to _ine the oven. Do not
remove the broiler e_ement in the e_ectric
oven.
BEFORE BAKING OR BROILmNG, 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 maywish to turn on the ventilator
above your range during this time.
Please read Page 41 in Section 6: Care and
Maintenance before cmeaning the oven racks.

SectionThree:DESCRPTION Parts in
Dua_ Fue_ Mode_ PD484GGE -Shown
Model PD486GE - Has a griddle and six burners, two ExtraLow _ and four standard.
Model PD486GL - Has a gdll 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 PD484GGE 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 _R*
Burners (2)
Control Knobs, Standard
Burners (2)
Control Knobs, Grill (1) and
Gdddle (1)
Oven Controls, Temperature
Indicator
Light and Selector Switches,
Main and Secodary Ovens
13. Kick Panel (Product Rating
Label Located Behind Kick Panel)
14. Range Feet (4)
WARNING:
To provide proper
ventilation, do NOT
remove range feet.
E_ectric Oven interior
15. Oven Interior Lights (2)
16. Broil Element
17. Oven Thermostat
18. Rack Guides
19. Oven Rack
(3 included, not shown)
20. Bake Element (hidden)
21. Convection Fan Cover

Section Three: DESCRIPTION
Dua_ Fue_ Mode_ PD366 _ Shown
Model PD364GE- 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 Mode_s (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 (R)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.
E_ectric Oven _nterior,
Please see Page 8

Section Three: DESCRiPTiON
Dual Fuel Model PD304 - Shown
and Parts
Key for PD304 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)
WARNING:
To provide proper ventiLa-
tion, do NOT remove
range feet.
E_ectric Oven _nterior,
Please see Page 8
10

Section Three: DESCRPTION
Guide to Identification 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. Grll Knob
OFF LITE-HFMED-LO
4. Griddle Knob
OFF 150 200 250 300
350 400 450 500
& Secondary Oven Knob
OFF 150 200 250 300
350 400 450 500
Broil
&Main Oven Knob
OFF 150 200 250 300
350 400 450 500
Broil Clean
PD484GGEBS
PO304BS PD30 MODEL @
PD366BS PD36 MODELS
®
0
PD364GEBS
=°?;E
@ ®
PD364GLBS
=_ '8" ,= o ==='=,-', °%%" S"_
®+-t:O®+.
PD48 MODELS
®
PDIIIGLBS
®®
@
OL,
11

Section Four: USING THE COOKTOP
US
Sea_ed Burners
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.
CONTROL KNOBS
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
Bezel
Standard Burner
Contro_ Knob
The two words above each control
knob identifies the burner
position. For example, LEFT
FRONT, RIGHT FRONT, etc.
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.
BTU Output for Standard Burners
o HI is equivalentto15,000 BTU/HR.
• LO is equivalent to 2,100 BTU/HR.
BTU Output for ExtraLow®
• HI isequivalentto15,000
• LO is equivalent to3,000
, XLO is equivalent t0370
Burners
BTU/HR.
BTU/HR.
BTUtHR.
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
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
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.
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 will be steam and a slight
quiver on the liquid's surface.
F:teotroni¢
Single Point
ignition
Brass
Burner_-._
Base
Burne_
Cap
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 43, "Before Calling for
Service 2
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.
IGNITER
BURNER CAP
13

Section Four: USING THE COOKTOP
AUTOMATIC RE-iGNiTiON
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 slight "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 a_l 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 grill 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 usedl 2)
food being cookedl 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
condary
Cone
ht 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 coloK 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 Recom
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.
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 lid. For best cooking
results, the flame should be contained under the
bottom of the pan.
Aluminum and copper are pan materials that
conduct the heat quickly and evenly. These metals
are sometimes attached to the base or in the core
between stainless steel.
l,lX st,
Ba{anced 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 sit level on the grate
without rocking or wobbling.
(51 mm)
Base Diameter
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
Fiat Base Pan
•A heavy, flat base is more apt to remain fiat 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.
.=2
I_ _a'e ,'_ _-;I
l:..."2t -._,"- - -_ ._,_'J
14" d" "1"I
Covered Pan
A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
15

Section Four: USING THE COOKTOP
F_at-bottom Wok Pan
Round-Bottom Wok
in Support Ring
Woks - Either flat based or round bottom woks
with the accessory ring can be used on models
without a built-in wok burner. Round bottom woks
must be used with a support ring. The porcelain-
coated cast iron wok support ring must be
purchased separately.
Canners and Stock Pots - Select one with a base
diameter that extends no more than 2 inches
(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).
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.
i
Cooking Recomendations
Suggestions for Using the Recommenda-
tions
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 Recom
Food Start Setting Finish Setting Finish Setting
Standard Burners E×traLow® 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
Grilled Sandwiches
BUTTER 4 to 3 = allow 5 to 10
Melting XLO = to hold minutes to melt
CEREALS Hi = cover, bring J_IEDLO 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 H_ = to Same as Standard
maintaintemperature
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
whole or pieces, Fish liquids to a boil
17

Section Four: USING THE COOKTOP
Su Burner Cooking
Food Start Setting FinBsh Setting Finish Setting
Standard Burners ExtraLow@ Burner
Simmering: Stewed N_ - cover, 4 to 1 - simmer slowly
Chicken, Corned Beef, bring liquid
Tongue, etc. to a boil
PASTA8 HI - bring water to a MED Hi to HI - to Same as for Standard Burners
Macaroni, Noodles, boil, add pasta maintain a rolling boi!
Spaghetti
POPCORN (use a heavy, HI - cover, heat until MED Nt to Nt - Same as for Standard Burners
flat bottom pan) kernels start to pop finish popping
PRESSURE COOKER MED HI to Nt - build MED LO to MED - Same as for Standard Burners
Meat up pressure maintain pressure
Vegetables N_ - build up pressure MED LO to MED - Same as for Standard Burners
maintain pressure
RiCE HI - cover, bring 4 to 2- cook according
water to a boil, add to package directions
rice, cover XLO - to hold, cover
SAUCE8 MED HI to Nt = cook 2 to 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 - to hold, lowest setting
8OUPS, STOCK Nt - cover, bring 3 to 2 - simmer
liquid to a boil XLO - to hold, cover*
VEGETABLE8 NJ - cover, bring MED LO to MED - XLO - to hold, cover
Fresh water and vegetables cook I0 to 30 minutes,
to a boil or until tender
Frozen NJ- cover, bring MED LO to MED - Same as for Standard Burners
water and vegetables cook according to
to a boil package directions
Deep Frying Nt - heat oil MED to MED NJ- Same as for Standard Burners
maintain frying
temperature
In Pouch NJ - cover, bring LO to MED LO - Same as for Standard Burners
water and vegetables cook according to
to a boil package directions
Saute NJ - heat oil or melt MED LO to MED - Same as for Standard Burners
butter, add vegetables cook to desired
doneness
Stir Fry N_- heat oil, add MED NJto NJ- Same as for Standard Burners
vegetables finish cooking
* We recommend that these foods be stirred occasionally.
18