Thermador Professional PRO-HARMONY PRG30 Guide

CARE AND USE MANUAL
For Thermador Professional®
PRO-GRAND™ Gas Ranges
GUIDE D'UTILISATION ET
D'ENTRETIEN
Pour cuisinière à gaz
Professional®PRO-GRAND™ de
Thermador
MANUAL DE USO Y
CUIDADO
Para Estufas de Gas
Professional®PRO-GRAND™ de
Thermador
Models/
Modèles /
Modelos:
PRG30
PRG36
PRG48
PRL30
PRL36
PRL48

Table of Contents
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
This Thermador Appliance is made by
BSH Home Appliances Corporation
5551 McFadden Ave.
Huntington Beach, CA 92649
About This Manual . . . . . . . 1
How This Manual Is Organized . . . . . . . . . . 1
Introduction . . . . . . . . . . . . . 1
Safety . . . . . . . . . . . . . . . . . . 2
IMPORTANT SAFETY INSTRUCTIONS . . . 2
Safety Practices to Avoid Personal Injury . 3
Before You Begin . . . . . . . . 7
Before Using Your Range for the First Time 7
Description . . . . . . . . . . . . . . 9
Model and Parts Identification — 48” Range 9
Model and Parts Identification — 36” Range 10
Model and Parts Identification — 30” Range 11
Using The Cooktop . . . . . . 12
Cookware Recommendations . . . . . . . . . 15
Specialty Cookware . . . . . . . . . . . . . . . . . . 16
Cooking Recommendations . . . . . . . . . . . 17
Surface Burner Cooking
Recommendations . . . . . . . . . . . . . . . . . . . 17
Using the Electric Griddle . . . . . . . . . . . . . 20
Griddle Cooking Recommendations . . . . 21
Using the Oven . . . . . . . . .22
Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Convection . . . . . . . . . . . . . . . . . . . . . . . . . 23
Setting Bake/Convection Bake . . . . . . . . . 25
Other Uses of Bake . . . . . . . . . . . . . . . . . . 26
Baking Recommendations . . . . . . . . . . . . 27
Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Setting Broil for Gas Oven . . . . . . . . . . . . 28
Broiling and Roasting Recommendations 29
Care and Maintenance . . .30
Self-Cleaning the Oven . . . . . . . . . . . . . . . 30
Range Cleaning . . . . . . . . . . . . . . . . . . . . . 31
Cleaning Recommendations . . . . . . . . . . . 32
Do-It-Yourself Maintenance . . . . . . . . . . . 37
Before Calling For Service 38
Statement of Limited Product Warranty . 39

English 1
About This Manual
How This Manual Is Organized
This manual contains several sections:
•The“Safety” section describes important safety
precautions. Please read this section before using your
new appliance.
•“Using The Cooktop” and “Using the Oven” sections
describe how to operate the appliance and how to
ensure a long life for your appliance.
•The“Care and Maintenance” section describes how to
clean and maintain your appliance.
•The“Before Calling For Service” section includes
troubleshooting tips and your Warranty.
Before using your appliance, be sure to read this manual.
Pay special attention to the Important Safety Instructions
located at the beginning of the manual.
Introduction
The Thermador Professional®Ranges are freestanding
units available in a number of configurations. All models
feature a gas cooking surface with a professional size, gas
convection, self-cleaning oven with broil capability.
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 38 of this
manual. The charts on the following pages summarize the
various range models and identify the features of each
range.
— Do not store or use gasoline or other
flammable vapors and liquids in the vicinity
of this 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.
• If you cannot reach your gas supplier,
call the fire department.
— Installation and service must be performed
by a qualified installer, service agency or
the gas supplier.
WARNING:
If the information in this manual is not
followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.
WARNING:
• All Ranges can tip.
• Injury to Persons
could result.
• Install Anti-Tip
Device packaged
with range.
• See Installation
Instructions.
TO REDUCE THE RISK OF
TIPPING OF THE APPLIANCE,
IT MUST BE SECURED BY A
PROPERLY INSTALLED ANTI-
TIP DEVICE. VERIFY THAT
THE ANTI-TIP DEVICE IS
ENGAGED PER
INSTALLATION
INSTRUCTIONS.
(NOTE: ANTI-TIP DEVICE IS
REQUIRED ON ALL 30" AND
36" RANGES; 48" RANGES
DO NOT REQUIRE AN ANTI-
TIP DEVICE).

English 2
Safety
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
Gas and Electrical Requirements and
Grounding Instructions
PLEASE READ CAREFULLY
Gas Type Verification
Verify the type of gas supplied to the location. Ensure that
the appliance is connected to the type of gas for which it is
certified. Models come from the factory certified for use
with natural gas or with propane (LP) gas. Make certain
your range and gas type are the same. Refer to the product
rating label which can be located as indicated on page 38.
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 mb) from the propane gas tank to the
pressure regulator.
IMPORTANT:
All ranges must be installed with a backguard. The 30"
model 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, Pot and Pan 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.
CAUTION:
The Pot and Pan Shelf can get very hot!
DO NOT place on top of the Pot and Pan Shelf:
• plastics or containers that can melt
• flammable items
• a total load over 30 pounds (13.6kg).
30" Gas Model:
120 volts, 60 Hz., 15 Amp electrical circuit required.
36" Gas Models:
120 volts, 60 Hz., 15 Amp electrical circuit required.
36” model with electric griddle - 20 Amp circuit required.
48" Gas Models with electric griddle:
120 volts, 60 Hz., 20 Amp electrical circuit required.
WARNING:
To avoid possible burn or fire hazard, a
backguard designed specifically for this range
must be installed whenever the range is used.
WARNING:
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.
CAUTION:
FOR PERSONAL SAFETY, THIS APPLIANCE
MUST BE CONNECTED TO A PROPERLY
GROUNDED AND POLARIZED ELECTRICAL
POWER SUPPLY.
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 by a qualified electrician, in accordance with
the National Electrical Code and/or applicable local codes
and ordinances.

English 3
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
WARNING — ALL MODELS:
IN CASE OF AN ELECTRICAL FAILURE
If for any reason a gas control knob is turned ON
and there is no electrical power to operate the
electronic igniters on the range's cooktop
burners, turn OFF the gas control knob and
wait 5 minutes for the gas to dissipate before
lighting the burner manually.
To light the burners manually, carefully hold a
lighted match to the burner ports and turn the
gas control knob to HI. During a power failure,
you can use the standard cooktop burners, but
each must be lit with a match.
DO NOT attempt to light the two left burners
manually. These burners are equipped with the
ExtraLow®feature and cannot be lit manually.
TESTED IN ACCORDANCE WITH:
• ANSI Z21.1 for Household Gas Appliances
• UL858 for Household Electric Ranges
• CAN/CSA-22.2 No. 61-08 for Household Cooking
Ranges
• CAN/CGA 1.1-M81 Domestic Gas Ranges
Check your local building codes for the proper method of
installation. In the absence of local codes, this unit should
be installed in accordance with the National Fuel Gas Code
No. Z223.1 current issue and the National Electrical Code
ANSI/NFPA No. 70 current issue or the Can - B149
Installation Codes for Gas Burning Appliances and C22.1
Canadian Electrical Code Part 1.
It is the responsibility of the owner and the installer to
determine if additional requirements and/or standards
apply to specific installations.
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. When using kitchen appliances,
basic safety precautions must be followed, including the
following:
Read this Care and Use Manual carefully before using your
new range, to reduce the risk of fire, 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 electric circuit
breaker and the gas supply shut-off valve are located so
you know how and where to turn off the electricity and the
gas to the range.
In the event a burner goes out and gas escapes, open a
window or a door. Do not attempt to use the range until the
gas has had time to dissipate. Wait at least 5 minutes
before using the range.
Do not repair or replace any part of the appliance unless
specifically recommended in this manual. All other
servicing should be referred to a qualified technician.
Children should not be left alone or unattended in an area
where appliances are in use. They should never be allowed
to sit or stand on any part of the appliance. If children are
allowed to use the appliance, they must be closely
supervised.
WARNING:
Do not store items of interest to children above
or at the back of the range. If children should
climb onto the appliance to reach these items,
they could be seriously injured.
Never use any part of the range or oven for storage.
Flammable materials can catch fire and plastic items may
melt or ignite.
Do not hang articles from any part of the appliance or place
anything against the oven. Some fabrics are quite
flammable and may catch on fire.
If the range is near a window, be certain the curtains do not
blow over or near the range burners; they could catch on
fire.

English 4
Safety Practices to Avoid Personal Injury
Always have a working smoke detector near the kitchen.
In the event that personal clothing or hair catches fire, drop
and roll immediately to extinguish flames.
Have an appropriate fire extinguisher available, nearby,
highly visible and easily accessible near the cooking
appliance.
Smother flames from food fires, other than grease fires,
with baking soda. Never use water on cooking fires.
Whenever possible, do not operate the ventilation system
during a cooktop fire. However, do not reach through fire to
turn it off.
When children become old enough to operate the
appliance, it is the legal responsibility of the parents or legal
guardians to ensure that they are instructed in safe
practices by qualified persons.
Never let clothing, potholders, or other flammable materials
come in contact with or too close to any infrared burner, top
burner or burner grate until it has cooled. Fabric may ignite
and result in personal injury.
Use only dry potholders: moist or damp potholders on hot
surfaces may cause burns from steam. Do not use a towel
or other bulky cloth in place of potholders. Do not let
potholders touch hot infrared burners, hot burners, or
burner grates.
For personal safety, wear proper apparel. Loose fitting
garments or hanging sleeves should never be worn while
using this appliance. Some synthetic fabrics are highly
flammable and should not 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.
WARNING:
TO REDUCE THE RISK OF A GREASE
FIRE:
a) Never leave surface units unattended at
high settings. Boilovers cause smoking
and greasy spillovers that may ignite.
Heat oils slowly on low or medium
settings.
b) Always turn hood ON when cooking at
high heat or when flambéing food (i.e.
Crepes Suzette, Cherries Jubilee,
Peppercorn Beef Flambé).
c) Clean ventilating fans frequently. Grease
should not be allowed to accumulate on
fan or filter.
d) Use proper pan size. Always use
cookware appropriate for the size of the
cooktop burner.
WARNING:
TO REDUCE THE RISK OF INJURY TO
PERSONS, IN THE EVENT OF A RANGE
TOP GREASE FIRE, OBSERVE THE
FOLLOWING:
a) SMOTHER FLAMES with a close-fitting
lid, cookie sheet, or other metal tray, then
turn off the gas burner or the electric
element. BE CAREFUL TO PREVENT
BURNS. If the flames do not go out
immediately, EVACUATE AND CALL
THE FIRE DEPARTMENT.
b) NEVER PICK UP A FLAMING PAN —
You may be burned.
c) DO NOT USE WATER, including wet
dish cloths or towels — a violent steam
explosion will result.
d) Use an extinguisher ONLY if:
1) You know you have a class ABC
extinguisher and you already know
how to operate it.
2) The fire is small and contained in the
area where it started.
3) The fire department is being called.
4) You can fight the fire with your back
to an exit.
WARNING:
NEVER cover any slots, holes, or passages
in the oven bottom or cover an entire rack
with materials such as aluminum foil. Doing
so blocks air flow through the oven and may
cause carbon monoxide poisoning.
Aluminum foil linings may also trap heat,
causing a fire hazard.

English 5
Safety Practices to Avoid Personal Injury
WARNING — RANGE TIPPING
HAZARD:
• All ranges can tip and injury can result. To
prevent accidental tipping of the range,
attach it to the floor, wall, or cabinet by
installing the Anti-Tip Device supplied.
• A risk of tip-over may exist if the appliance
is not installed in accordance with these
instructions.
• If the range is pulled away from the wall for
cleaning, service, or any other reason,
ensure that the Anti-Tip Device is properly
reengaged when the range is pushed back
against the wall. In the event of abnormal
usage (such as a person standing, sitting,
or leaning on an open door), failure to take
this precaution can result in tipping of the
range. Personal injury might result from
spilled hot liquids or from the range itself.
WARNING:
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 IMMEDIATE SURROUNDING AREA.
Areas adjacent to the burners may become hot enough to
cause burns.
Never leave the range unattended when using high flame
settings. Boil overs cause smoking and greasy spillovers
that may ignite. If the burner flames and igniter are
smothered with spillage, unburned gas will escape into the
room. See page 1 regarding gas leaks.
Only certain types of glass, heatproof glass-ceramic,
ceramic, earthenware, or other glazed cookware are
suitable for cooking on the range burners. This type of
cookware may break with sudden temperature changes.
Use only on low or medium heat settings according to the
utensil manufacturer’s directions.
Do not heat or warm unopened food containers. Build-up of
pressure may cause the container to burst and cause
injury.
During cooking, set the burner control so that the flame
heats only the bottom of the pan and does not extend
beyond the bottom of the pan.
WARNING:
Avoid using high flame setting with a pan larger
than the grate or with one that spans more than
one burner, such as a griddle, for prolonged
periods of time. This can result in poor
combustion that generates harmful by-products.
Bakeware, such as large casserole pans, cookie sheets,
etc., should never be used on the cooktop.
Use caution to insure that drafts like those from forced air
vents or fans do not blow flammable material toward the
flames or push the flames so that they extend beyond the
edges of the pot.
Always use pots and pans that have flat bottoms large
enough to cover the burner. The use of undersized pots
and pans 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
pots and pans 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 when
stirring or turning food.
DO NOT use pots or pans on the grill plate accessory.
Do not use the grill plate accessory for cooking excessively
fatty meats or products which promote flare-ups.
Remove the optional cutting board accessory, which is
stored on top of the griddle plate, before operating the
griddle or any adjacent burners.
GREASE IS FLAMMABLE. Let hot grease cool before
attempting to handle it. Avoid letting grease deposits
collect. Clean after each use.
WARNING:
NEVER use this appliance as a space heater
to heat or warm the room. Doing so may
result in carbon monoxide poisoning and
overheating of the oven.

English 6
Safety Practices to Avoid Personal Injury
For proper lighting and performance of the burners, keep
the igniter ports clean. It is necessary to clean the ports
when there is a boil over or when the burner does not light
even though the electronic igniters activate. See “Cleaning
Recommendations” on page 32.
WARNING:
After a spill or boil over, turn off the burner and
clean around the burner and burner ports. After
cleaning, check for proper operation.
Clean the range with caution. Avoid steam burns; do not
use a wet sponge or cloth to clean the range while it is hot.
Some cleaners produce noxious fumes if applied to a hot
surface. Follow directions provided by the cleaner
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 INFRARED
BURNERS, THE INTERIOR SURFACES OF THE OVEN
OR THE EXTERIOR AREA IMMEDIATELY
SURROUNDING 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 infrared burner.
Use care when opening the oven door; let hot air or steam
escape before removing or replacing foods.
Before self-cleaning the oven, remove the broiler pan, oven
racks and any other utensils, and excess spillage.
Do not clean, rub, damage, move or remove the door
gasket. It is essential for a good seal during baking and
while self cleaning the oven. If the gasket becomes worn or
excessively soiled with food particles, replace gasket to
assure a tight seal.
Protect the 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 self-cleaning oven.
DO NOT obstruct the flow of combustion or ventilation air.
For safety reasons and to avoid damage to the range,
never sit, stand, or lean on the oven door.
Service should only be done by authorized technicians.
Technicians 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 BAKE modes, after oven
heats to 425°F — see “Automatic operation of the cooling
blower: ” on page 26) or Self-Clean modes. If the fan does
not operate, do not use the oven. Call an authorized
service center for service.
To avoid a fire hazard, grease accumulation must be
prevented by frequently cleaning the ventilation hood and
filters.
In case of fire or when intentionally “flaming” liquor or other
spirits on the range's cooktop, follow manufacturer’s
instructions.
Use caution when cooking foods with high alcohol content
(e.g. rum, brandy, bourbon) in the oven. Alcohol evaporates
at high temperatures. There is a risk of burning as the
alcohol vapors may catch fire in the oven. Use only small
quantities of alcohol in foods, and open the oven door
carefully.
WARNING:
To avoid possible burn or fire hazard, a
backguard designed specifically for this range
must be installed whenever the range is used.

English 7
Safety Practices to Avoid Personal Injury
IMPORTANT SAFETY NOTICE:
The California Safe Drinking Water and Toxic Enforcement
Act requires the Governor of California to publish a list of
substances known to the state to cause cancer, birth
defects, or other reproductive harm, and requires
businesses to warn customers of potential exposure to
such substances.
The burning of gas cooking fuel and the elimination of soil
during self-cleaning can generate some by-products which
are on the list. Exposure to these substances can be
minimized by:
1. Providing good ventilation when cooking with gas.
2. Providing good ventilation during and immediately
after self cleaning the oven.
3. Operating the unit according to the instructions in this
manual.
Do not store or use corrosive chemicals, vapors,
flammables, or nonfood products in or near this appliance.
It is specifically designed for use when heating or cooking
food. The use of corrosive chemicals while heating or
cleaning will damage the appliance and could result in
injury.
Before You Begin
Before Using Your Range for the First Time
Check that you have these items:
Table 1: Range Accessories and Parts
DESCRIPTION 30"
4-Burner
36" 4-Burner
with Griddle
36"
6-Burner
48" 6-Burner
with Griddle
Oven Racks, Main Oven** 3 3 3 3
Oven Racks, Secondary Oven** 2
Two-Piece Broil Pan* 1 1 1 2
Star Burner Caps 4 4 6 6
Center Grate 1
Burner Grates 2 2 3 3
Control Knobs 6 7 8 11
Coated Aluminum Griddle 1 1
Product Registration Card 1 1 1 1
Backguard 1 *** *** ***
Installation Instructions 1 1 1 1
Use and Care Manual 1 1 1 1
*All models have one porcelain two-piece broiler pan for the oven. The 48” models also have a small two-piece
broiler pan for the secondary oven.
**Models with black porcelain spill trays have gliding oven racks.
***Backguard must be ordered and shipped separately. It is not included with the range.

English 8
Remove all packaging materials and temporary labels
from oven and cooktop.
1. Check that you have the items listed on page 7.
2. Record the Model and Serial number on page 38.
See "Data Rating Label." These may be used for any
future contacts with Customer Service. Enter this
information on the Product Registration Card included
with this product then mail it to the indicated address.
3. Optional Accessories: Gliding Oven Racks (all sizes),
Grill Plate, Chopping Board, Griddle Cover, Wok
Support Ring, and other accessories are available from
your Thermador Dealer.
WARNING:
To help prevent burns, NEVER remove or
reposition the oven racks while the oven is ON
or while the oven is cooling.
4. Position the racks correctly in the oven. The correct
rack position depends on the recipe and the cooking
mode. The rack positions are numbered from the
bottom of the oven, like an elevator. Rack position 3
is the most frequently used position. Place rack(s) in
the proper position before 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) 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.
5. Gliding oven Racks (on some models): The
Thermador gliding oven rack can be pulled out and
pushed back into the oven with minimal effort — even
while supporting a large turkey or roast.
Gliding oven racks are standard in ranges with black
porcelain spill trays. Positioning these racks is the
same as described previously in “Position the racks
correctly in the oven.” These premium oven racks are
also available from your Thermador Dealer as optional
accessories.
Placing Rack In Oven:
To insert a rack in the oven, hold the rack with the back
rail up toward the back. Place the safety hooks under
the front of the rail guides. Push the rack into the oven,
lifting the rack stops over the front of the rail guides.
Slide the rack into position.
When placing food on a rack, pull the rack out to the
stop position. The racks are designed to lock and not
tilt while in fully-extended position.
Removing Rack from Oven:
To remove or reposition a rack in the oven, pull the rack
toward the front of the oven. Lift up the front of the rack
over the safety stops and pull the rack from the oven.
IMPORTANT:
Always remove the gliding oven racks before self-cleaning
the oven. If the gliding racks remain in the oven during Self
Clean, lubricants in the glide mechanisms of each rack will
be lost and the finish will discolor.
Figure 1: Large Oven Rack Positions
1
5
4
3
2
Figure 2: Gliding Oven Rack
Always remove
before Self Clean

English 9
6. 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
“Flame Description” on page 15 for details.
CAUTION:
Aluminum foil should never be used to cover the
oven racks or to line the oven. Do not remove
the infrared burner from the gas oven.
Note:
It is normal for the cooling process to push heated air out
into the room when the oven is on.
BEFORE BAKING OR BROILING, the oven and broiler
should be turned on to burn off the manufacturing oils. Turn
the oven on to 450°F (230°C) for 20 to 30 minutes; then
turn the broiler to "BROIL" for same length of time. You
may wish to turn on the ventilator above your range during
this time.
Please read “Oven Racks” on page 36 before cleaning
the oven racks.
Description
Model and Parts Identification — 48” Range
Key for 48" Models
1. 22" Pot and Pan Shelf, 12" Low Back, or Island Trim —
shown (Backguard ordered separately)
2. Burner Grates & Burners
3. Electric Griddle
4. Control Knobs, ExtraLow®Burners (2)
5. Control Knobs, Standard Burners (4)
6. Control Knob, Griddle
7. Oven Controls, Temperature Indicator
8. Oven Light and Selector Switches, Main and
Secondary Ovens
9. Oven Door
10. Viewing Window
11. Secondary Oven (2 racks included)
12. Kick Panel (Product Rating Label Located Behind Kick
Panel)
13. Range Feet (4)
Figure 3: Side View of Rack on Rack Guide
IMPORTANT:
When placing the gliding rack in the oven, make sure
the front supports on the rack guides rest in the large
slots at the front corners of the rack, as shown. This
is necessary to keep the rack in the correct position
while fully inserted into the oven.
Figure 4: 48” Model
1
2
2
2
3
458865
77
9
10
11
12
13
13 13

English 10
WARNING:
To provide proper ventilation of the range, do
NOT remove range feet.
Main Gas Oven Interior
14. Oven Interior Lights (2)
15. Broil Burners (2)
16. Oven Temperature Sensor
17. Rack Guides
18. Oven Rack (3 included)
19. Bake Burner (hidden)
20. Convection Fan Cover
21. Ignitors (2)
Model and Parts Identification — 36” Range
Key for 36" Models
1. 22" Pot and Pan Shelf,
12" Low Back or 3-3/4" Island Trim — shown
(Backguard ordered separately)
2. Burner Grates & Burners
3. Electric Griddle
4. Control Knob, Griddle
5. Control Knobs, ExtraLow®Burners (2)
6. Control Knobs, Standard Burners (2)
7. Oven Controls, Temperature Indicator
8. Oven Light and Selector Switches
9. Oven Door
10. Viewing Window
11. Kick Panel (Product Rating Label Located Behind Kick
Panel)
12. Range Feet (4)
WARNING:
To provide proper ventilation of the range, do
NOT remove range feet.
Figure 5: Gas Oven Interior
14 16
15
14
15
19
20
21
21
17
18
Figure 6: 36” Model
1
9
12
10
87
54
3
2
12
2
6
11
12

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Model and Parts Identification — 30” Range
Key for 30" Model
1. 22” Pot and Pan Shelf and Island Trim — shown, are
ordered separately. A 9” Low Back comes standard
with the 30” range.
2. Burner Grates & Burners
3. Control Knobs, ExtraLow®Burners (2)
4. Control Knobs, Standard Burners (2)3
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 of the range, do
NOT remove range feet.
Figure 7: 30” Range
1
2
2
3
4
5
6
7
8
10
9
10
10

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Using The Cooktop
Sealed Burners
The cooktop features four or six gas surface burners; each
rated at 15,000 BTU/HR (13,000 BTU/ HR using Propane).
The burners are sealed to the stainless steel top 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
Typically, a pair of control knobs is located on the control
panel, directly in front of the pair of gas burners they
control — with one gas burner positioned in front of the
other on the rangetop.
The symbol above each burner control knob identifies the
burner position on the cooktop. The griddle control knob,
on models with an electric griddle, is identified by the word
“GRIDDLE” above the knob.
Figure 8: Star®Brass Burner Base
Figure 9: Standard Burner Control Knob
Figure 10: Control Panel Symbols
Bezel
Knob
Setting Indicator
LEFT REAR LEFT FRONT
Burner: Burner:
CENTER REAR CENTER FRONT
Burner: Burner:
RIGHT REAR RIGHT FRONT
Burner: Burner:

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Operation of the Burners
• Press in on the knob and turn it counter-clockwise to
the HI setting.
• The igniter for the selected burner sparks to ignite the
burner.
• After flame ignition, the igniter stops sparking.
• Rotate the knob to any flame setting between HI and
SIM.
• A light indicates burner activity for an adjacent set of
two or three burner control knobs, depending upon the
range’s configuration. The light turns on if any of the
adjacent control knobs are rotated to an active mode,
and the light is off only when all of the associated
burner control knobs are in the OFF position.
BTU Output for Standard Burners
• HI is equivalent to 15,000 BTU / HR (13,000 BTU / HR
using Propane).
•SIM is equivalent to 2,100 BTU / HR.
BTU Output for ExtraLow®Burners
•HI is equivalent to 15,000 BTU / HR (13,000 BTU / HR
using Propane).
•SIM is equivalent to 3,000 BTU / HR.
•XLO is equivalent to 375 BTU / HR when the control
knob is adjusted to the lowest setting in the ExtraLow®
range.
ExtraLow®Burners
The controls for the two left burners, front and rear, have
flame settings even lower than the standard SIM settings.
Figure 11 shows that the control knob has an additional
range between the SIM 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.
Operation of the ExtraLow Burner
•XLO, the very lowest setting, is achieved by cycling the
flame ON for approximately 7 seconds and OFF for 53
seconds of each minute.
• When the knob is rotated just beyond the SIM setting,
the flame will cycle ON for approximately 54 seconds
and OFF for 6 seconds of each minute.
• To vary the amount of low heat, the control can be set
anywhere within the SIM and XLO range marked on
the knob.
ExtraLow Techniques
• The type and quantity of food affects which setting to
use.
• The pan selected affects the setting. Its size, type,
material, and whether a lid is used, all affect the
consistency of the cooking temperature.
• To maintain a low or simmer heat, bring food to a rolling
boil. Stir well, then cover the pan and lower the heat to
a setting just below SIM.
• 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.
Figure 11: ExtraLow®Burner Control Knob
Setting Indicator
ExtraLow®
Range

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Electronic Single Point Ignition
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 burner cap is positioned correctly on the base.
CAUTION
Do not touch the burners when the igniters are
sparking.
If a burner fails to ignite, refer to “Before Calling For
Service” on page 38.
Automatic Re-Ignition
If any one or more burners blow out, the electronic igniter
automatically activates to re-light the flame. Do not touch
the burners when the igniters are active.
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 normal.
• On cooktops using propane (LP) gas, a slight “pop”
sound may be heard at the burner ports a few seconds
after the burner has been turned off.
Power Failure
•In the event of a power failure, only the Standard
burners can be manually lit. It is necessary to light each
one individually.
•If the cooktop is being used when the power failure
occurs, turn all knobs to the OFF position.
•The Standard burners can be lit 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
level.
• The ExtraLow burners cannot 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 to the OFF position.
• The griddle or grill accessory cannot be used during a
power failure.
• If you smell gas, refer to safety precautions listed on
page 1.
WARNING:
In the event of a power failure, turn all knobs to
the OFF Position. Only the Standard burners
can be lit manually.
Flame Height
• The correct flame height depends on 1) size and
material of pan being used; 2) food being cooked; and
3) amount of liquid in the pan.
• Never extend the flame beyond the base of the pan.
• Use a low or medium flame for pan materials that
conduct the heat slowly, such as porcelain coated steel
or glass-ceramic.
Figure 12: Igniter
Figure 13: Star®Burner Components
Igniter
Burner
Cap
Brass
Burner
Base

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Flame Description
• The burner flame color should be blue with no yellow
on the tips. It is common to see orange in the flame
color; this indicates the burning of airborne impurities
and will disappear with use
• With propane (LP) gas, slight yellow tips on the primary
cone are normal.
• The flame should burn completely around the burner
cap. If it doesn’t, check that the cap is positioned
correctly on the base and that the ports are not
blocked.
• The flame should be stable with no excessive noise or
fluttering.
WARNING:
This product contains or, through ordinary use
for its intended purpose, facilitates emission of
chemicals or other substances known to the
State of California to cause cancer and/or birth
defects or other reproductive harm. To minimize
exposure to these chemicals:
1) The burners should be adjusted by a
certified installer or agency to ensure
proper combustion.
2) Ensure proper ventilation with an open
window or use a ventilation fan or hood
when cooking with Gas.
3) Always operate the unit according to the
instructions in this manual.
Cookware Recommendations
WARNING:
To avoid risk of serious injury, damage to
appliance or cookware, please observe the
following:
• Bakeware, such as large casserole pans, cookie
sheets, etc. should never be used on the cooktop.
• Placement of large stock pots should be staggered
when used on the cooktop.
• 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.
• 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.
• Food packaged in aluminum foil should not be placed
directly on the burner grate. Aluminum foil can melt
during cooking.
Figure 14: Flame Colors
Secondary
Cone
Primary
Cone
Light Blue
Dark Blue
Figure 15: Base Diameter
Figure 16: Balanced Pan
2” (51 mm)

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• 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.
• A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged or
too lightweight will heat unevenly. Heat and cool pans
gradually to avoid sudden temperature changes which
tend to distort cookware. Do not add cold water to a hot
pan.
• A properly fitting lid will shorten cooking time and make
it possible to use lower heat settings.
Specialty Cookware
•Woks — Either flat based or round bottom woks with
the accessory ring can be used on all models. Round
bottom woks must be used with a support ring. The
porcelain-coated cast iron wok support ring must be
purchased separately.
Figure 17: Flat Base Pan
Figure 18: Covered Pan
Figure 19: Flat-bottom Wok Pan
Figure 20: Round-Bottom Wok in Support Ring

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•Canners and Stock Pots — Select one with a base
diameter that extends no more than 2 inches (51mm)
beyond the grate.
Standard Size Water Bath Canner
21 to 22 quarts (19.95 to 20.9 liters), with an 11 to 12 inch
base (279 to 305 mm) and a 9 to 11 inch depth (229 to 279
mm).
Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters), with an 8 to 11 inch base
(203 to 279 mm) and a 6-1/2" to 12 inch depth (165 –
305mm).
Canning Tips:
• 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 flame possible to maintain the boil or pressure.
• Canning produces a large amount of steam. Take
precautions to prevent burns.
Cooking Recommendations
Suggestions For Using the
Recommendations
Use the chart on page 17 through page 19 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.
Surface Burner Cooking Recommendations
Food Start Setting Finish Setting
Standard Burners
Finish Setting
ExtraLow (XLO) Burners
BEVERAGES
Cocoa
MED – heat milk, cover SIM – finish heating XLO – keep warm, cover*
BREADS
French Toast,
Pancakes, Grilled
Sandwiches
MED – preheat skillet MED SIM to MED – cook Same as for Standard
Burners
BUTTER
Melting
XLO - to hold Allow 5 to 10 minutes to
melt
CEREALS
Cornmeal, Grits,
Oatmeal
HI – cover, bring water to a
boil, add cereal
MED SIM to MED – finish
cooking according to
package directions
XLO – to hold, cover*
CHOCOLATE
Melting
Use XLO XLO – allow 10 to 15
minutes to melt
XLO – to hold*
* It is recommended that these foods are stirred occasionally.

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DESSERTS
Candy
MED SIM to MED – cook
following recipe
MED SIM to MED Same as for Standard
Burners
Pudding and Pie Filling
Mix
MED SIM cook according
to package directions
SIM MED SIM
Pudding MED SIM – bring milk to a
boil
SIM MED SIM – to cook
EGGS
Cooked in Shell
MED HI – cover eggs with
water, add lid, bring water
to a boil
Use XLO XLO – cook 3 to 4 minutes
for soft cooked; or 15 to 20
minutes for hard cooked
Fried, Scrambled MED – melt butter, add
eggs
SIM to MED SIM finish
cooking
XLO – to hold for a short
period*
Poached HI – bring water to the
boiling point, add eggs
MED to MED HI – finish
cooking
Same as for Standard
Burners
MEAT, FISH, POULTRY
Bacon, Sausage
Patties
HI – until meat starts to
sizzle
MED to MED HI – finish
cooking
Same as for Standard
Burners
Braising: Swiss Steak,
Pot Roast, Stew Meat
HI – melt fat, then brown on
MED HI to HI, add liquid,
cover
Use XLO Simmer until tender
Quick Frying:
Breakfast Steaks
MED HI to HI – preheat
skillet
MED HI to HI – fry quickly Same as for Standard
Burners
Frying: Chicken HI – heat oil, then brown on
MED
SIM – cover, finish cooking Same as for Standard
Burners
Deep Frying: Shrimp HI – heat oil MED HI – to maintain
temperature
Same as for Standard
Burners
Pan Frying: Lamb
Chops, Thin Steaks,
Hamburgers, Link
Sausage
HI – preheat skillet MED HI to HI – brown meat To hold, covered
To hold, uncovered
Poaching: Chicken,
whole or pieces, Fish
HI – Cover, bring liquids to
a boil
Use XLO To finish cooking
Simmering: Stewed
Chicken, Corned Beef,
Tongue, etc.
HI – cover, bring liquid to a
boil
Simmer slowly
PASTAS
Macaroni, Noodles,
Spaghetti
HI – bring water to a boil,
add pasta
MED HI to HI – to maintain a
rolling boil
Same as for Standard
Burners
POPCORN
(use a heavy, flat
bottom pan)
HI – cover, heat until
kernels start to pop
MED HI to HI – finish
popping
Same as for Standard
Burners
Food Start Setting Finish Setting
Standard Burners
Finish Setting
ExtraLow (XLO) Burners
* It is recommended that these foods are stirred occasionally.