User manual THERMADOR 9000008291A

[. . . ] CARE AND USE MANUAL For Professiona l Cooktops Models P24WK PC36 PC48 A SPECIAL MESSAGE TO OUR CUSTOMERS Thank you for selecting the Thermador PROFESSIONAL® Cooktop. 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 cooktop. Keep it in a handy place, as it has the answers to questions that may occur when you start to cook. [. . . ] In the recommendations, the "Finish Setting" has been separated for the standard and ExtraLow burners. Allow time for the pan and the food to adjust to the new setting. Page 13 Section Four: Using the Cooktop Surface Burner Cooking Recommendations Food BEVERAGES Cocoa BREADS French Toast, Pancakes, Grilled Sandwiches BUTTER Melting CEREALS Cornmeal, Grits, Oatmeal CHOCOLATE Melting DESSERTS Candy Pudding and Pie Filling Mix Pudding EGGS Cooked in Shell Med. LoO ­ Bring milk to a boil HI ­ cover, bring water to a boil, add eggs, cover Med. HI ­ melt butter, add eggs HI ­ bring water to the steaming point, add eggs HI­ until meat starts to sizzle HI ­ melt fat, then brown on Med. HI ­ heat oil HI ­ preheat skillet HI ­ cover, bring water to a boil, add cereal Start Setting Med. ­ preheat skillet Finish Setting Standard Burners LO ­ finish heating Med. ­ cook Finish Setting ExtraLow® Burners XLO ­ keep warm, cover* Same as Standard XLO ­ to hold Med. ­ finish cooking according to package directions Use XLO 4 to 3 ­ allow 5 to 10 minutes to melt XLO­ to hold, cover* 2 to XLO­ allow 10 to 15 minutes to melt XLO ­ to hold* Same as Standard Same as Standard Med. Lo Use XLO Use XLO 3 to 2 ­ to cook XLO­ cook 3 to 4 minutes for soft cooked; or 15 to 20 minutes for hard cooked XLO­ to hold for a short period* Same as Standard Fried, Scrambled Poached LO to Med. finish cooking Use XLO MEAT, FISH, POULTRY Bacon, Sausage Patties Braising: Swiss Steak, Pot Roast, Stew Meat Quick Frying: Breakfast Steaks Frying: Chicken Deep Frying: Shrimp Pan Frying: Lamb Chops, Thin Steaks, Hamburgers, Link Sausage Poaching: Chicken, whole or pieces, Fish Same as Standard 3 to 2 ­ simmer until tender Same as Standard Same as Standard Same as Standard 4 to 3 ­ to hold, covered 3 to 2 ­ to hold, uncovered 2 to 1 ­ to finish cooking Med. HI ­ brown meat Use XLO HI ­ Cover, bring liquids to a boil Page 14 Section Four: Using the Cooktop Surface Burner Cooking Recommendations Food Simmering: Stewed Chicken, Corned Beef, Tongue, etc. PASTAS Macaroni, Noodles, Spaghetti POPCORN (use a heavy, flat bottom pan) PRESSURE COOKER Meat Vegetables RICE Start Setting HI ­ cover, bring liquid to a boil HI ­ bring water to a boil, add pasta HI ­ cover, heat until kernels start to pop Med. HI to HI ­ build up pressure HI ­ build up pressure HI ­ cover, bring water to a boil, add rice, cover Med. LO HI ­ cover, bring liquid to a boil HI ­ cover, bring water and vegetables to a boil HI ­ cover, bring water and vegetables to a boil HI ­ heat oil Med. ­ maintain pressure Finish Setting Standard Burners Finish Setting ExtraLow® Burner 4 to 1 ­ simmer slowly Same as for Standard Burners Same as for Standard Burners Same as for Standard Burners Same as for Standard Burners 4 to 2 ­ cook according to package directions XLO ­ to hold, cover 2 to XLO ­ simmer (2 to 3 to thicken sauce, uncovered). XLO ­ to hold, cover* XLO ­ Lowest setting 3 to 2 ­ simmer XLO ­ to hold, cover* XLO ­ to hold, cover SAUCES Tomato Base White, Cream, Bernaise, Hollandaise SOUPS, STOCK VEGETABLES Fresh Frozen Same as for Standard Burners Deep Frying Same as for Standard Burners In Pouch HI ­ cover, bring water and vegetables to a boil HI ­ heat oil or melt butter, add vegetables HI ­ heat oil, add vegetables Same as for Standard Burners Saute Same as for Standard Burners Stir Fry Same as for Standard Burners * We recommend that these foods be stirred occasionally. Page 15 Section Four: Using the Cooktop Using the Grill A VENTILATING HOOD of adequate cubic-feet-per-minute capacity vented to the outside of the house is recommended for installation ABOVE THE COOKTOP AND GRILL. For most kitchens with a wall mounted hood, a certified hood rating of not less than 940 CFM is recommended. The hood must be installed according to installation instructions furnished with the hood and local building code requirements. Refer to ventilation requirements in the Installation Instructions for additional information. THE GRILL (Available on some models) When cooking food on the grill you will achieve the same flavor as meat cooked on an outdoor barbecue. This flavor is actually created by the fats and juices that are brought to the surface of the food and seared by the intense heat from the stainless steel radiant. Most types of foods, steaks, chops, patties, poultry pieces, etc. , cook somewhat faster on the gas grill with its constant regulated heat than on an ordinary charcoal grill. Your new Thermador Professional® grill is equipped with an aluminized steel U-shaped tube burner typical of those used in restaurants. [. . . ] It is located on the bottom of the unit. Page 30 © 3" Min. 36" v 3/4" flex line gas flow v v ______________________________ Service Center's Phone Number Also, enter this information on the Product Registration Form included with this product, then mail it to the indicated address. -- Thank You. NOTES Page 31 NOTES Warranty FULL ONE YEAR WARRANTY Covers one year from the date of installation or date of occupancy for a new previously unoccupied dwelling. Save your dated receipt or other evidence of the installation/occupancy date. [. . . ]