THERMADOR PROFESSIONAL® 60'' PRO GRAND® Steam Oven Range
THERMADOR PROFESSIONAL® 60'' PRO GRAND STEAM OVEN RANGE Models: PRD606RCSG PRD606RESG Table of Contents ..............................................................................
Table of Contents Welcome .......................................................................4 Safety Important Safety Instructions ...................................5 Getting Started with Your Range Description ...............................................................14 Control Panel Identification ......................................14 Range Identification .................................................15 Before You Begin .....................................................
Welcome To Your THERMADOR® PRO GRAND® Steam Range, The Ultimate Culinary Center® Congratulations on your recent THERMADOR purchase! Whether you are a dedicated chef or simply a connoisseur of the art of cooking, owning a THERMADOR kitchen is the ultimate expression of personal style, good taste, and an appreciation for the complete culinary experience. Our award-winning products have been empowering culinary enthusiasts for more than eleven decades.
Safety IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS Please Read Carefully 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 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.
IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS Electrical Rating: WARNING 240/208 volts, 60 Hz., 50 Amp dedicated electrical circuit required. 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 STAR® burners, turn OFF the gas control knob and wait 5 minutes for the gas to dissipate before lighting the STAR burner manually.
IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS In the event a STAR® 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.
IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS 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. NEVER leave the range unattended when using high flame settings. Boil overs cause smoking and greasy spillovers that may ignite.
IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS Bakeware, such as large casserole pans, cookie sheets, etc., should NEVER be used on the cooktop. Use caution to ensure 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 STAR® burner.
IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS To avoid a fire hazard, grease accumulation must be prevented by frequently cleaning the ventilation hood and filters. The use of accessory attachments not recommended by THERMADOR® may cause injuries. Listen to be sure the cooling blower runs whenever the oven controls are set to BROIL or BAKE modes, after ovens heat to 300°F (150°C) — see “Automatic operation of the cooling blowers” on page 41. If the fans do not operate, DO NOT use the ovens.
IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS Risk of severe burns! DO NOT clean the steam oven immediately after turning it off. The water in the evaporator dish is still hot. Wait until the appliance has cooled down. The door will no longer close properly if the door gasket is heavily soiled. The face of adjacent furnishings could become damaged. Always keep the door gasket clean and contact a THERMADOR Service Technician to replace if necessary.
Getting Started with Your Range Getting Started with Your Range
Description Parts Identification Control Panel Identification O FF ExtraLow® Knob POWERBOOST® Knob Standard Knob Griddle Knob Grill Knob Main Oven Mode Selector Steam Oven Mode Selector MODES: BROIL CONVEC BROIL ROAST CONVEC ROAST SELF CLEAN KEEP WARM CONVEC BAKE BAKE MODES: EASY COOK TRUE CONVEC REHEAT DEFROST SLOW COOK PROOF STEAM CONVEC STEAM OF FF O F Main Oven Temp Selector 350 400 FF O 300 450 250 500 200 BROIL 100 CLEAN electronic control Steam Oven Temp Selector Oven Temper
Range Identification Model shown is 60" with 6 burners and Electric Griddle and Electric Grill (models will vary) 1 2 2 3 4 6 2 5 7 8 9 10 11 WARNING: To ensure proper ventilation of the stove, DO NOT remove the legs of the stove. 1. Zero Clearance Trim (included) or Low Backguard (ordered separately) 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Main Oven Interior 2 4 1 8 3 5 5 1 6 1. 2. 3. 4. 5. Oven Interior Light Broil Element Oven Temperature Sensor Temperature Probe Outlet Rack Guide 6. Full Access® Gliding Oven Rack (3 included, 1 shown) 7. Bake Element (hidden) 8. Convection Fan Cover 7 Figure 2: Main Oven Interior Identification Steam Oven Interior 16 10 14 13 9 15 9 9. 10. 11. 12. 13. 14. 15. 16.
Before You Begin Placing Full Access® Racks in the Oven Getting Started 1. Hold the rack on a slight angle. Place the safety hooks under the front of the rack guides. IMPORTANT All oven knobs and selectors must be set to OFF before powering up the range. To prevent unintended operation at power up, please set all oven knobs to OFF. To ensure customer safety in the event of power failure, the unit will display an error message upon reinstatement of power unless all oven knobs are set to OFF.
IMPORTANT: Always remove the 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. ALWAYS REMOVE BEFORE SELF CLEAN Figure 7: Full Access Oven Rack Surface Burners WARNING To avoid risk of burn, turn the hood ON when cooking at high heat or when flambéing food. Oven Operation 1.
Before You Begin | 19 |
Using the Cooktop Using the Cooktop
Using the Cooktop Sealed STAR Burners ® Checking Burner Cap Placement • Burner Cap Placement Each cap has a letter (B, D, or F) cast in the underside of the cap that corresponds to a letter (B, D, or F) cast in the burner base that is attached to the appliance. • Place each burner cap on its correct burner base per its corresponding letter designation. See figure below. • Check each burner to make sure there is no gap between the burner cap and burner base.
Control Knobs Operation of the ExtraLow® Burner 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. Each burner has its own control knob. The symbol above each control knob identifies the burner position on the cooktop. • Operation of the Burners • 1. Press in on the knob and turn it counter-clockwise to the HI setting on the knob. – The igniter for the selected burner clicks and sparks.
Automatic Re-Ignition Flame Height Each STAR® 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. • If any one or more burners blow out, the electronic igniter automatically activates to re-light the flame. DO NOT touch the STAR burners when the igniters are active.
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. • • • 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.
Specialty Cookware • 8 to 22 quarts (7.6 to 20.9 liters), with an 8'' to 11'' base (203–279 mm) and a 6½'' to 12'' depth (165–305 mm). Canning Tips Woks • Standard Size Pressure Canner 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 Wok pan and the porcelain-coated cast iron wok support ring must be purchased separately.
Surface Burner Cooking Recommendations FOOD START SETTING FINISH SETTING STANDARD BURNERS FINISH SETTING XLO® BURNERS BEVERAGES Cocoa MED – heat milk, cover SIM – finish heating XLO – keep warm, cover* BREADS French Toast, Pancakes, Grilled Sandwiches MED – preheat skillet SIM to MED – cook Same as for Standard Burners BUTTER Melting SIM – to start melting CEREALS Cornmeal, Grits, Oatmeal HI – cover, bring water to a boil, add cereal CHOCOLATE Melting XLO – may be stirred to hasten melting
FOOD START SETTING FINISH SETTING STANDARD BURNERS FINISH SETTING XLO® BURNERS Pan Frying: Lamb Chops, Thin Steaks, Hamburgers, Link Sausage MED HI – preheat skillet Poaching: Chicken, whole or pieces, Fish MED HI – Cover, bring liquids to a boil To finish cooking Simmering: Stewed Chicken, Corned Beef, Tongue, etc.
Using the Electric Griddle 4. Adjust the two screws under the back of the plate. Start with one half turn counterclockwise of the screws (Figure 19). Description The built-in griddle is made of restaurant-quality aluminum with a non-stick coating. This produces a surface with even heat that is easy to clean. Griddle widths vary. A maple chopping block and stainless steel cover are available as accessories and are purchased separately.
12'' Griddle Cooking Recommendations FOOD * SETTING Eggs 325°F – 350°F Bacon, Breakfast Sausage 450°F – 475°F Toasted Sandwiches 375°F – 400°F Boneless Chicken Breasts 425°F – 450°F Boneless Pork Chops, 1" (25.4 mm) 425°F – 450°F Steaks, 1" (25.4 mm) thick 450°F – 475°F Ground Beef Patties, 6 ounces 450°F – 475°F Ground Turkey Patties, 6 ounces 450°F – 475°F Hot Dogs 350°F – 375°F Ham Slices, ½'' (12.
Instructions for Seasoning the Griddle Plate 1. Use a paper towel to apply a thin, even coating of lard, Crisco®, or olive oil to the griddle surface. If the griddle plate seems to lose its non-stick abilities over time, the following instructions should help regain the griddle’s non-stick properties. For optimal performance and long life of your griddle plate, follow these simple cleaning and seasoning instructions.
Using the Electric Grill (available on some models) Description The built-in grill is made of restaurant-quality cast iron grates. This produces a surface with even heat that is easy to clean. A non-stick cast iron griddle plate (PAGRIDDLEN) is available as an accessory and may be purchased separately. See the instructions that come with the griddle plate accessory for more details. Assembling the Grill 1.
IMPORTANT: • • • • • • If flames appear while grilling, turn off heat and remove the food. Use caution to avoid any potential injury while removing food. Often, such flames will extinguish themselves within a few minutes once grease drippings have burned up. DO NOT leave the grill unattended until all flames are extinguished. If desired, flames can be extinguished by generously shaking baking soda or salt over them to smother fire.
Grill Cooking Recommendations IMPORTANT: • • GRILL SHOULD NOT BE OPERATED WITHOUT PROPER VENTILATION. Foods with excessive fat or grease should not be prepared on an indoor grill. Grilling foods with high fat content (certain types of ground beef, sausage, etc) increases the chances of smoke and flames.
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Using the Convection Oven Using the Convection Oven
Using the Oven Oven Operation Rack Positions for Oven • • • • Rack level positions in the oven are numbered like an elevator. Number one level is the lowest. Use the rack position recommended by the recipe. Use the bakeware recommended in the recipe. Store the broiler pan(s) outside the oven. An extra pan without food, affects the browning and cooking. The type of pan used affects the browning: • For tender, golden brown crusts, use light non-stick/anodized or shiny metal pans.
NOTE: Oven Setting Controls • • COOK TIMER cannot be used if a temperature probe is in use. The maximum timer setting is 12 hours. Setting the Ovens 1. Place rack in desired rack position and shut the door. 2. Set the Mode Selector Ring to BAKE, for example. 1 2 2 3 VE NL IGH Mode Selector Ring T 1. ENTER verifies a selection 2. (-) decreases and (+) increases time and/or temperatures, it is also used to scroll through menu items. 3. CANCEL clears all oven operations.
• Meat Probe The meat probe allows you more control over how your foods are cooked by automatically disabling the specified cooking mode when a dish's desired temperature, defined by the cook, has been reached. The probe expresses the current temperature of the meat as it cooks. Programming the meat probe 1. Locate the outlet in the oven (Figure 28).
Fine Tuning the Oven The OFFSET feature allows the cook to further fine-tune their cooking parameters to their own personal optimal settings by allowing them to adjust the temperature offset of the oven by +/-25°F (14°C) in increments of 5°F. For example, if the cook judges the oven temperature as too hot and wants to lower it by 5°F, press the “–” button. To increase the temperature by 5°F, press the “+”.
Convection Baking Cooking with Convection There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will cook thoroughly without having to rotate pans.
Condensation It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel. Convection Bake Rack Positions See Figure 24 on page 38 for rack positions. One Rack Convection Baking Three Rack Convection Baking Levels #1, #3, & #5 -- When several sheets of cookies are to be baked.
Dehydrating Foods with Convection Bake Use the Convection Bake to dry and preserve fruits and vegetables. Tips: • Drying times vary depending on the moisture and sugar content of the food, the size of the pieces, the amount being dried and the humidity in the air. • Dry most fruits and vegetables at 150°F. • Check food at the minimum drying time. • It is best to use drying racks (not included) so that air can flow around the food. Do not place food directly on a baking sheet or pan.
Convection Baking Recommendations FOOD TEMPERATURE SETTING Cookies 375°F (190°C) Layer Cakes 350°F (180°C) Sheet Cakes 350°F (180°C) Bundt™ Cakes 325°F (165°C) Brownies or Bar Cookies 325°F (165°C) Biscuits 425°F (220°C) or Package Direction Quick Bread 350°F (180°C) Muffins 425°F (220°C) Fruit Pies 425°F (220°C) Fruit Cobblers 400°F (205°C) Yeast Bread, Loaves 350°F (180°C) Dinner Rolls 375°F (190°C) Cinnamon Rolls 375°F (190°C) Yeast Coffee Cake 375°F (190°C) Keep Warm The WA
Other Uses Of Bake Broil and Convection Broil Slow Cooking And Low Temperature Uses Of The Oven Tips for Broil In addition to providing perfect temperatures for baking and roasting, the oven can be used at low temperatures to keep hot, cooked foods at serving temperature and to warm plates. It is recommended that you preheat the broil element before starting to cook. Preheat for 3 minutes then place food in oven. For best results, preheat the oven to the desired temperature.
For rare steaks, cook the first side to 90°F (32°C). For medium or well done steaks, cook the first side to 100°F (38°C). Turn and cook the second side to desired internal temperature. NOTE: It is not possible to use the BAKE mode and BROIL mode simultaneously. When one mode is on, the other mode cannot be turned on. Setting Broil or Convection Broil Only the upper element heats in the BROIL mode. Successful broiling requires constant exposure to high, intense heat. 1. Place oven rack in desired position.
Using the Steam Convection Oven Using the Steam ConvectionOven
Extended Cooking Functions Steam Oven Modes Controls and Display Screen The steam oven in your new THERMADOR® range offers steam, convection, and modes that combine steam and convection. Using Easy Cook’s automatic programming, you can prepare dishes ranging from steamed vegetables to pot roast to bread.
Mode Selector Ring and Temperature Control Knob Oven Interior and Accessories Using the Mode Selector Ring, you can select eight oven functions. MODE FUNCTION The oven has four rack levels. The rack levels are numbered bottom to top as shown in the figure below. 4 OFF Turns oven OFF. EASY COOK Sets automatic programming. TRUE CONVEC Operates as a convection oven, with no steam. REHEAT Gently reheats cooked foods. DEFROST Defrosts frozen foods for cooking or serving.
Oven Accessories The following steam oven accessories come with your steam oven: Wire rack (CSRACKH) Use for support during baking. Clean the accessories thoroughly with soapy water and a cloth before initial use. NOTE: The cooking pans may become temporarily warped during baking as a result of major temperature changes that may occur, for example, if food is placed on only one part of the pan or if a deep frozen item (like a pizza) is placed on the pan.
Water Tank Use & Care The water tank is on the right side of the steam oven. It holds 1.4 quarts (1.3 L) of water. The water tank is not dishwasher safe. Water level sensor warnings: The water tank must have enough water to generate the steam needed for the cooking mode and time you are using. As the water is converted to steam, the tank level will drop during cooking.
Empty the water tank after each use. 1. Keep the water tank level while slowly pulling it out of the appliance to ensure that no remaining water drips down and out through the vent. 2. Pour out the water. 3. Thoroughly dry the seal of the tank lid and the slot where the tank resides in the appliance. Prolonged dampness could lead to a musty odor in the tank.
Use the “+/–” buttons to scroll through the settings list, pressing ENTER for the one you wish to adjust. COUNTRY CODE: Instead of manually changing weight or temperature units, you can go to COUNTRY CODE and select either USA or CANADA. Choosing USA defaults the weight and temperature units to lbs./°F. Choosing CANADA defaults these settings to kg/°C. The Country Code display will change to CUSTOM if you change either of the units by going directly to them in the settings list.
Operating Your Steam Oven Using seven of the eight modes available in your steam oven requires similar steps. Using Easy Cook is somewhat different and is described separately starting on page 59. Note: Temperature control is not possible with DEFROST, PROOF, and STEAM, which have preselected cooking temperatures. When you select one of these modes, the temperature will appear on the display. Press ENTER to proceed. 4. Press ENTER.
Temperature Setting for Each Cooking Mode Different modes have different possible minimum and maximum temperatures. The following table describes the limits on setting the temperature ranges for each mode (except for Easy Cook, described in a later section): MODE MIN. TEMP. MAX TEMP. NOTES ON USING THE TEMPERATURE CONTROL KNOB TRUE CONVEC 100°F (40°C) 450°F(230°C) TRUE CONVEC can use the full range of oven temperatures.
Changing the Cooking Time during Operation 1. Press CANCEL. — The display will show CANCEL STEAM? for example. 2. Press ENTER to cancel the mode. — The display will show SET COOK TIMER? on the first line and 0:00 on the second. 3. Using the “+/–” buttons, input the new cooking time. 4. Press ENTER to restart the cook timer. Canceling the Mode 1. Press the CANCEL button. — A prompt will appear asking if you want to cancel the mode (e.g., CANCEL STEAM/CONVEC) on the first line of the display screen. 2.
Easy Cook® Automatic Programming Introduction to Easy Cook 5. Select the sub-group you want and press ENTER. ® Automatic programming makes it easy to prepare food. Your steam oven’s Easy Cook mode automatically sets the oven to cook different foods. The following pointers will help you get excellent results with Easy Cook: • • • • • • • Use only ONE level of the oven with Easy Cook programs. Use the recommended ovenware.
At the End of an Easy Cook® Program 10. Press ENTER and the oven will begin preheating. — The preheat bars, 1 bar up to 4, will display on the first line and the current oven temperature on the second. Once the oven reaches 90 – 95% of the pre-selected temperature, the cook time countdown will be activated. When the cook timer reaches 0:00, the Easy Cook program will end. The display will beep to signal the end of the cooking time.
Easy Cook® Program Charts This section covers all of the programs available for automatic programming. Read the instructions before using a program to prepare the food. FOOD DEFAULT WEIGHT MIN. WEIGHT MAX. WEIGHT ACCESSORIES AND RACK LEVELS VEGETABLES Wait until after cooking to season vegetables, including potatoes. Cauliflower florets 1.1 lbs. 0.3 lbs. 4.1 lbs. (0.5 kg) (0.2 kg) (2 kg) Broccoli florets 1.1 lbs. 0.3 lbs. 4.1 lbs. (0.5 kg) (0.2 kg) (2 kg) Green beans 1.1 lbs. 0.3 lbs. 4.1 lbs. (0.
FOOD DEFAULT WEIGHT MIN. WEIGHT MAX. WEIGHT ACCESSORIES AND RACK LEVELS PORK Cut the rind from the center outward before cooking. The shoulder cut is the best cut for a pork roast with crust. Pork Roast 2.2 lbs. 1.8 lbs. 4.2 lbs. Wire rack + baking pan (level 2) (0.8 kg) (2 kg) (1 kg) LAMB (BONE-IN LEG OF LAMB) Leg, well done 2.2 lbs. 2.2 lbs. 4.2 lbs. Wire rack + baking pan (level 2) (1 kg) (2 kg) (1 kg) Leg, medium 2.2 lbs. 2.2 lbs. 4.2 lbs.
Getting the Most Out of Your Steam Oven Cooking Tables and Tips These tables contain a selection of dishes that can be easily prepared in the steam convection oven. You can find out which oven mode, accessories and cooking time are best suited for your dish. If not specified otherwise, this information applies to dishes placed in a cold appliance. WARNING DO NOT use aluminum foil or protective liners to line any part of the appliance, especially the oven bottom.
Steam Oven Cooking Recommendations Vegetables Place vegetables in the perforated cooking pan and place pan at rack level 3. Place the baking pan underneath it at rack level 1. The baking pan will catch any drippings.
Side Dishes and Legumes Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup. FOOD RATIO Potatoes (unpeeled) Medium size Potatoes (peeled) Quartered Potato gratin Brown rice Long grain rice Basmati rice Parboiled rice Lentils Canellini beans, pre-softened Couscous Dumplings – 1:2 1:2 1:1.5 1:1.
FOOD WEIGHT BEEF Pot-roasted beef* 3.5 lbs. (1.5 kg) Filet of beef, medium* 2 lbs. (1 kg) Thin slice of roast beef, 2 lbs. (1 kg) medium* Thick slice of sirloin, 2 lbs. (1 kg) medium* VEAL Veal, bone-in 3.5 lbs. (1.5 kg) Veal loin 2 lbs.
WEIGHT ACCESSORIES Clams, oysters 0.33 lbs. (0.15 kg) per 0.5 lbs. (0.2 kg) – Baking pan (level 2) STEAM 210ÛF (100ÛC) 10 – 15 min. Perforated (level 3) + baking pan (level 1) Perforated (level 3) + baking pan (level 1) Perforated (level 3) + baking pan (level 1) Perforated (level 3) + baking pan (level 1) STEAM 175ÛF (80ÛC) 10 – 20 min. STEAM 175ÛF (80ÛC) 10 – 20 min. STEAM 210ÛF (100ÛC) 8 – 13 min. STEAM 210ÛF (100ÛC) 5 – 8 min.
Desserts, Compotes Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste. Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly. Yogurt: Heat the milk on the cooktop to 195ÛF (90ÛC). Remove from heat and let cool to 105ÛF (40ÛC). Heating the milk is not required if using ultra high temperature (UHT) milk.
FOOD SHEET CAKES Yeast cake Swiss roll Braided loaf Strudel, sweet Onion tart BREAD, BREAD ROLLS White bread, 1.7 lbs. (0.75 kg) flour Sourdough bread, 1.7 lbs. (0.75 kg) flour Multigrain bread, 1.7 lbs. (0.75 kg) flour Whole grain bread, 1.7 lbs. (0.75 kg) flour Rye bread, 1.7 lbs. (0.75 kg) flour Bread rolls, 0.15 lbs. (70 g) each, unbaked Bread rolls made with sweet yeast dough, 0.15 lbs.
Reheating Foods FOOD ACCESSORIES Dinner plate Vegetables Noodles, potatoes, rice Bread rolls* Baguettes* Bread* Pizza *Preheat for 5 minutes Wire rack (level 2) Baking pan (level 3) Baking pan (level 3) Baking pan + Wire rack (level 2) Baking pan + Wire rack (level 2) Baking pan + Wire rack (level 2) Wire rack + baking pan (level 3) OVEN MODE REHEAT REHEAT REHEAT STEAM CONVEC STEAM CONVEC STEAM CONVEC REHEAT TEMPERATURE COOKING TIME 250ÛF (120ÛC) 210ÛF (100ÛC) 210ÛF (100ÛC) 350ÛF (177ÛC) 350ÛF (177ÛC)
Proofing Dough The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or carefully place the rack on the oven bottom. Place the dough-rising bowl on the rack. DO NOT cover the dough. FOOD Yeast dough Sourdough WEIGHT 2 lbs. (1 kg) 2 lbs.
FOOD ACCESSORIES Whole fish Perforated (level 3) + Baking pan (level 1) Baking pan + wire rack (level 2) Perforated (level 3) + Baking pan (level 1) Perforated (level 3) + Baking pan (level 1) Perforated (level 3) + Baking pan (level 1) Perforated (level 3) + Baking pan (level 1) Perforated (level 3) + Baking pan (level 1) Perforated (level 3) + Baking pan (level 1) Perforated (level 3) + Baking pan (level 1) Perforated (level 3) + Baking pan (level 1) Frozen fish fillets Salmon fillets Broccoli Caulifl
Steam Oven Functions | 73 |
Using the Warming Drawer Using the Warming Drawer
Warming Drawer When a warming mode is selected, the blue indicator light for that mode illuminates. Operating the Warming Drawer Preheating the Warming Drawer Preheat the warming drawer when keeping food warm. For best results, preheat for the following times: IMPORTANT: Use ONLY heat-safe dishes in the warming drawer. The warming drawer will keep hot, cooked foods at serving temperature. Always start with hot food.
Warming Drawer Recommendations FOOD/COOKWARE LEVEL Bacon+ HIGH Beef: rare, medium and well done+ MED Bread: hard rolls, soft rolls, coffee cakes, biscuits, toast+ MED Bread, quick: wraps, waffles, pancakes, pizza* HIGH Cakes: crumb cakes, muffins+ HIGH Casseroles+ MED Chocolate, broken (to melt)* HIGH Cereal, cooked+ MED Dough (to proof), cover** LOW Eggs: hard boiled, scrambled+ MED Fish, seafood+ MED Fried foods* HIGH Frozen foods: cream cakes, butter, cheese (to defrost) LOW F
Care and Maintenance Care and Maintenance
Care and Maintenance Self-Cleaning the Main Oven WARNING • • • • Children should not be left alone or unattended in an area where appliances are in use. During the Self-Clean cycle, exterior surfaces may become hotter than usual. Parts of the appliance may become potentially harmful to children, and to persons who lack adult knowledge of appliances and lack adult reactions to potentially harmful conditions. Keep these individuals away during self-clean and while the appliance is in use.
To Set Self-Clean 1. Remove oven racks. 2. Ensure oven door is shut. 3. Select SELF CLEAN using the Mode Selector Ring, which surrounds the Temperature Selector Knob. 4. Set Temperature Selector Knob to CLEAN. — Oven latch moves to secure the door. — Cooling Blower turns on. — The temperature indicator moves to CLEAN after five minutes. — Display will indicate time remaining. NOTE: The door closing process takes approximately 20 seconds to complete, at which time the door becomes locked.
— The display will show EXPOSURE PHASE on the first line and exposure time of 10 minutes on the second line. The display will start counting down from 10:00 to 0:00. The display will then show CLEANING PHASE and a total time of 20 minutes. Countdown from 20:00 to 0:00 will begin. At the end of the cleaning phase (about 30 minutes), the countdown will be suspended and a buzzer will sound. The display will show CLEAN DISH on the first line and PRESS ENTER BUTTON on the second line.
7. Press “ENTER” to start the first rinse cycle. — The display will show 1ST RINSE on the first line. The countdown will resume. 8. After 20 seconds, a beep will signal the end of the first rinsing cycle. — The display will show CLEAN DISH on the first line and PRESS ENTER BUTTON on the second line. 9. Using the cleaning sponge, wipe any water out of the evaporator dish. Second Rinse Cycle (cycle 3) 10. Press “ENTER” to start the second rinse cycle. — The display will show 2ND RINSE on the first line.
Cleaning Recommendations PART/MATERIAL Brass Burner Base and Cast Iron Cap CLEANING NOTES • • • • Igniters Ceramic • • A stiff nylon bristle tooth brush can be used to clean port openings. After cleaning, make sure that the STAR® burner cap is correctly seated on the STAR burner base. DO NOT scratch or gouge the port openings of burner cap.
PART/MATERIAL Grates Porcelain Enamel on Cast Iron CLEANING NOTES • • • • • • • • Griddle Aluminum with non-stick coating • • • • • Griddle Grease Tray • • • Care and Maintenance The grates are heavy; use care when lifting. Place on a protected surface. DO NOT clean grates in a self-cleaning oven. The rough texture of the grate can sometimes remove aluminum deposits from the bottom of pans and fill in areas between the high spots on the surface of the grate.
PART/MATERIAL Grill Grates Porcelain Enamel on Cast Iron CLEANING NOTES • • • • • Ceramic Briquettes, Briquette Basket, and Grill Drip Tray Care and Maintenance Clean the grates after each use. Place the grill grate into a sink and pour boiling hot water over the grate. Lay a dish towel on top of the grate and pour more hot water over the towel. Allow the water to soak into the residue. Scrape away debris with a soap-filled scouring pad. Stubborn soil: Soft Scrub®.
PART/MATERIAL Surface Spill Trays Porcelain Enamel (gloss finish) CLEANING NOTES • • • Warming Drawer Interior Polished stainless steel • Stubborn stains; rinse and dry immediately: -- Soap-filled fiber or steel wool pad • • Rub lightly in the direction of polish lines. Chlorine or chlorine compounds in some cleaners are corrosive to stainless steel. Check ingredients on label. Suggested cleaners; rinse and dry immediately: -- Hot water and detergent -- For hard water spots use household vinegar.
PART/MATERIAL CLEANING NOTES Door(s) Door Handle and Stainless Steel • Use care to keep cleaners and water away from the door vents. If water or cleaners spill into the vents, water may streak the glass inside. Seal Door Gasket • Spray on cleaner and blot dry with a cloth. DO NOT rub. Do not move, remove or damage mesh.
Do-It-Yourself Maintenance Replacing the Light Bulbs 1. Turn off circuit breaker. 2. Remove oven racks. 3. Slide the tip of a flat blade screw driver between the fixing clip and the lamp housing (Figure 40, A). CAUTION • • • • • Make sure the appliance and lights are cool and power to the appliance has been turned off before replacing the light bulb(s). Failure to do so could result in electrical shock or burns. The covers must be in place when using the appliance.
To Replace the Steam Oven Light Bulb Heat-resistant 120V / 25 Watt halogen bulbs with seals can be purchased through retail stores or customer service. When purchasing through customer service provide the appliance model and serial numbers. 1. Turn off power to the appliance at the main power supply (breaker box) or unplug the power cord. 2. Turn the cover to the left to remove. 3. Remove the bulb by grasping and sliding the bulb straight back. 4.
Before Calling For Service Checklist Before calling for service, check the following to avoid unnecessary service charges. Service Information For handy reference, copy the information below from the data rating plate on the frame, behind the oven door (see Figure 42). Keep your invoice for Warranty validation.
Troubleshooting SYMPTOM Intermittent igniter sparking POSSIBLE CAUSE REMEDY • Ceramic igniter is wet or dirty. • Carefully dry or clean igniter. • Burner ports are clogged. • Clean ports on burner cap with a wire, a needle or straightened paper clip. More than four clicks of igniter before lighting • Improper fit of burner cap onto burner • base. Align burner cap properly on burner base. Constant igniter sparking • • Range is not properly grounded.
Statement of Limited Product Warranty What this Warranty Covers & Who it Applies to cosmetic warranty specifically excludes any display, floor, "As Is", or "B" stock appliances.
Warranty Exclusions The warranty coverage described herein excludes all defects or damage that are not the direct fault of BSH, including without limitation, one or more of the following: • • • • • • • Use of the Product in anything other than its normal, customary and intended manner (including without limitation, any form of commercial use, use or storage of an indoor product outdoors, use of the Product in conjunction with air or water-going vessels).
THERMADOR® Support Service Parts & Accessories We realize that you have made a considerable investment in your kitchen. We are dedicated to supporting you and your appliance so that you have many years of creative cooking. Parts, filters, descalers, stainless steel cleaners and more can be purchased in the THERMADOR eShop or by phone. Please don't hesitate to contact our STAR® Customer Support Department if you have any questions or in the unlikely event that your THERMADOR appliance needs service.
