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Introduction ............................................... 1-2
Gas Type Verification ................................... 1
Section One: General Safety Instructions
Safety Precautions ....................................... 2 – 5
Section Two: Before You Begin
Before Using Your Range for the First Time ...... 6
Section Three: Description
Model & Parts Identification – 36" Range .............. 7
Model & Parts Identification – 30" Range .............. 8
Section Four: Using the Cooktop
Using the Cooktop ...................................... 9 – 11
Flame Setting Guidelines ................................. 11
Proper Cookware ..................................... 12 – 13
Surface Burner Cooking
Recommendations .................................. 14 – 15
Using the Grill . ......................................... 16 – 17
Grill Cooking Recommendations ..................... 18
About the Griddle.............................................. 19
Griddle Cooking Recommendations ................ 19
Section Five: Using the Oven
Bake ................................................................. 20
Convection ....................................................... 21
Convection Bake .............................................. 22
Setting Bake/Convection Bake ......................... 23
Other Uses of Bake ......................................... 24
Baking Recommendations............................... 25
Broil .................................................................. 26
Setting Broil ...................................................... 27
Broiling and Roasting Recommendations ....... 28
Section Six: Care and Maintenance
Range Cleaning Recommendations ........ 29 – 33
Section Seven: Before Calling For Service
Do-It-Yourself Maintenance .............................. 34
Before Calling For Service. .............................. 35
Data Rating Plate ............................................. 35
Warranty ..................................................... 36-37
Contents
INTRODUCTION
The Thermador Professional
®
Ranges are free-
standing units available in a number of configurations.
All models feature a gas cooking surface with a
professional size,
gas convection 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. 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 37.
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. DO NOT
attempt to use a backguard that is not designed
to fit your particular model range. Refer to the
Installation Instructions accompanying this ap-
pliance for more information.
1
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.
INTRODUCTION
WARNING
To avoid possible burn or fire hazard, a backguard
designed specifically for this range must be
installed whenever the range is used.
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 35 of this manual. The charts on
the following pages summarize the various range
models and identify the features of each range.