Instrukcja obsługi Thermador PRD48WCSGU
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THERMADOR.COM
Use and care
G U I D E
Professional Series Pro Grand® Dual Fuel Steam and 60-Inch Pro Grand Ranges
THERMADOR.COM
Use and care
G U I D E
Table of contents............................................................................... 4 Models:
PRD48WCSGC
PRD48WCSGU
PRD48WDSGC
PRD48WDSGU
PRD48WISGC
PRD48WISGU
PRD48WLSGC
PRD48WLSGU
PRD606WCG
PRD606WCSG
PRD606WEG
PRD606WESG
Professional Series Pro Grand® Dual Fuel Steam and 60-Inch Pro Grand Ranges
2
Home ConnectTM user’s information
Wi-Fi® module
FCC/IC statements
Model: COM2
FCC ID: 2AHES-COM2
IC: 21152-COM2
The Home Connect module is a communication
device designed to provide communication between
appliances and smart devices.
This module is integrated at the factory, under direct control of BSH Home
Appliances Corporation, and is not user serviceable or upgradable.
At least 20 cm separation distance should be maintained from device to user.
FCC COMPLIANCE STATEMENT
CAUTION: Changes or modifications not expressly approved could void your authority to use
this equipment.
This device complies with Part 15 of the FCC Rules. Operation to the following two conditions:
(1) This device may not cause harmful interference, and (2) This device must accept any
interference received, including interference that may cause undesired operation.
INDUSTRY CANADA STATEMENT
This device complies with Industry Canada licence-exempt RSS standard(s). Operation is
subject to the following two conditions: (1) this device may not cause interference, and (2) this
device must accept any interference, including interference that may cause undesired
operation of the device.
Operation in the band 5150-5250 MHz is only for indoor use to reduce the potential for harmful
interference to co-channel mobile satellite systems.
Le présent appareil est conforme aux CNR d’Industrie Canada applicables aux appareils radio
exempts de licence. L’exploitation est autorisée aux deux conditions suivantes : (1) l’appareil
ne doit pas produire de brouillage, et (2) l’utilisateur de l’appareil doit accepter tout brouillage
radioélectrique subi, même si le brouillage est susceptible d’en compromettre le
fonctionnement.
Le fonctionnement dans la plage de 5150 à 5250 MHz est uniquement pour une utilisation intérieure afin
de réduire le potentiel d’interférences nuisibles aux systèmes de satellites mobiles sur les canaux.
3
Congratulations!
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.
Before you begin using your new Thermador product, please take a moment to review the Use and Care Guide. You will
find the answers to all of your questions as well as some very important safety information. Pay special attention to the
Important Safety Instructions located at the beginning of the manual. Your Thermador product is ready and waiting to be
used for your next gourmet creation!
Our products are handcrafted with the highest quality authentic materials to ensure years of reliable service. In the
unlikely event that you have a service question, please have your model and serial numbers of your product available (see
the “Before calling for service” section for location).
We realize that you have made a considerable investment in your kitchen. Please feel free to share your Thermador
kitchen photos and remodeling stories with us. Follow us on Twitter or post your kitchen photos on Facebook. We would
love to hear from you!
Thermador wishes you many years of creative cooking.
4
This THERMADOR® appliance is made by
BSH Home Appliances Corporation
1901 Main Street, Suite 600
Irvine, CA 92614
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
Table of
CONTENTS
Safety ...................................................................................... 6
Important safety instructions .......................................... 6
Description ............................................................................. 15
Appliance identification .................................................. 15
Before you begin ................................................................... 21
Getting started ............................................................... 21
Using the rangetop ................................................................ 25
Sealed STAR® burners .................................................... 25
ExtraLow® burners ......................................................... 26
POWERBOOST® burner.................................................. 26
Electric griddle ................................................................ 32
Electric grill...................................................................... 35
Using the oven........................................................................ 41
Symbols and descriptions................................................ 41
Initial start-up................................................................... 43
Setting the oven(s)........................................................... 44
Timers ..................................................... 44
Fast preheat .............................................................. 45
Panel lock ................................................................... 45
Convection conversion ................................................... 45
Fine tuning the oven........................................................ 46
Meat probe ................................................................ 46
Sabbath ..................................................................... 47
Remote start .............................................................. 49
Getting the most out of your appliance ................................. 50
Oven rack positions......................................................... 50
Bake ........................................................................... 50
Broil ........................................................................... 51
Convection broil ........................................................ 52
Convection bake ........................................................ 52
True convection ......................................................... 53
Proof .......................................................................... 54
Roast .......................................................................... 54
Convection roast ....................................................... 54
Warm ......................................................................... 55
Setting up Home ConnectTM..................................................56
Setup................................................................................56
Using the steam convection oven...........................................63
Description.......................................................................63
Before using.....................................................................65
Operating the steam oven...............................................65
Steam programs......................................................................77
Introduction to steam programs......................................77
Using the warming drawer ................................................83
Operating the warming drawer .......................................83
Care and maintenance ...........................................................87
Self-clean ....................................................................87
Steam-clean ...............................................................88
Descale .......................................................................89
Appliance cleaning tips ...................................................89
Do-it-yourself maintenance ....................................................94
Oven light bulb replacement ..........................................94
Before calling for service ........................................................96
Troubleshooting ..............................................................96
Service information .........................................................97
Remote costumer service connection ........................97
Product registration.........................................................97
Statement of limited product warranty ..................................98
Support, accessories, and parts.................................back page
5
Safety
DEFINITIONS
9 WARNING
This indicates that death or serious injuries may occur as a
result of non-observance of this warning.
9 CAUTION
This indicates that minor or moderate injuries may occur as a
result of non-observance of this warning.
NOTICE: This indicates that damage to the appliance or
property may occur as a result of non-compliance with this
advisory.
Note: This alerts you to important information and/or tips.
6
Safety
9 IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
Please read carefully
Installer: Please leave this guide with this unit for the
owner.
Owner: Please retain this guide for future reference. Use
appliance only for its intended purpose as described in
this manual.
WARNING
When properly cared for, your new appliance has been
designed to be safe and reliable. Read all instructions
carefully before use. These precautions will reduce the risk
of burns, electric shock, fire, and injury to persons. When
using kitchen appliances, basic safety precautions must be
followed, including these in the following pages.
WARNING
DANGER OF TIPPING
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 bracket supplied.
A child or adult can tip the range over and be
killed or seriously injured. Verify that the anti-
tip bracket is securely installed. Ensure the anti-
tip bracket is engaged when the range is
moved.
DO NOT operate the range without
the anti-tip bracket in place. Failure
to follow the instructions in this
manual can result in death or serious
burns to children and adults.
If the range is pulled away from the
wall for cleaning, service, or any
other reason, ensure that the anti-tip
bracket 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.
Check for proper installation and use of anti-tip bracket.
Carefully tip range forward pulling from the back to
ensure that the anti-tip bracket engages the range and
prevents tip-over. Range should not move more than 1''
(2.5 cm).
WARNING
Improper installation, adjustment, alteration, service or
maintenance can cause injury or property damage. Refer
to this manual. For assistance or additional information
consult a qualified installer, service agency, manufacturer
or the gas supplier.
WARNING
To provide proper ventilation of the range DO NOT
remove range feet.
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.
• 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.
7
9 IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
WARNING
Before servicing or cleaning the unit, switch power off at
service panel and lock service panel. This will prevent
power from being switched on accidentally. When the
service panel cannot be locked, securely fasten a
prominent warning device, such as a tag to the service
panel.
Gas type verification
Natural gas – 7 in. column water (17.4 mb) min., 14 in.
(34.9 mb) maximum
Propane gas – 11 in. water column (27.4 mb) min., 14 in.
(34.9 mb) maximum
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. Refer to the data rating label.
WARNING
If a gas conversion kit is used, the kit shall be installed by
qualified technician in accordance with the manufacturer’s
instructions and all applicable codes and requirements of
the authority having jurisdiction. If the information in the
instructions is not followed exactly, a fire, explosion or
production of carbon monoxide may result causing
property damage, personal injury or loss of life. The
qualified technician is responsible for the proper
installation of the kit. The installation is not proper and
complete until the operation of the converted appliance is
checked as specified in the manufacturer’s instructions
supplied with the kit.
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 appliance. The maximum gas pressure
to this appliance must not exceed 14.0'' water column
(34.9 mb) from the propane gas tank to the pressure
regulator.
For Massachusetts installations
1. Installation must be performed by a qualified or
licensed contractor, plumber or gas fitter qualified or
licensed by the state, province or region where this
appliance is being installed.
2. Shut-off valve must be a “T” handle gas cock.
3. Flexible gas connector must not be longer than 36''
(914 mm).
Ensure proper installation and servicing. Follow the
Installation Instructions provided with this product. Have
the appliance installed and electrically grounded by a
qualified technician.
In the event a burner goes out and gas escapes, open a
window or a door. DO NOT attempt to use the appliance
until the gas has had time to dissipate. Wait at least 5
minutes before using the appliance.
DO NOT repair or replace any part of the appliance unless
specifically recommended in this manual. All servicing
should be referred to an authorized servicer.
Electrical requirements
WARNING
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 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
burners, but each must be lit with a match.
DO NOT attempt to light the XLO® burners manually.
These burners are equipped with the ExtraLow® feature
and cannot be lit manually.
The appliance must be electrically grounded in
accordance with local codes or, in the absence of local
codes, with the National Electrical Code, NFPA 70 or the
Canadian Electric Code, CSA C22.1-02.
WARNING
Never Operate the Top Surface Cooking Section of this
Appliance Unattended
• Failure to follow this warning statement could result
in fire, explosion, or burn hazard that could cause
property damage, personal injury, or death.
• If a fire should occur, keep away from the appliance
and immediately call your fire department. DO NOT
ATTEMPT TO EXTINGUISH AN OIL/GREASE FIRE
WITH WATER.
8
9 IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE 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.
Service should only be done by an authorized servicer.
Always disconnect the electrical plug from the wall
receptacle before servicing this unit.
See the Installation Instructions for electrical requirements
and grounding instructions.
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 gas and electricity
to the appliance.
Installation and maintenance must be carried out correctly.
Follow the instructions in the Installation Manual supplied
with the product. Make sure that a qualified electrician
installs and performs grounding of the appliance.
This appliance complies with the following Safety
Codes and Standards:
• UL 858, The Standard for the Safety of Household
Electric Ranges
• ANSI Z21.1, The American National Standard for
Household Cooking Gas Appliances
• CAN1-1.1-M81, Domestic Gas Ranges
• CSA C22.2 No. 61, Household Cooking Ranges
Installation must conform with local codes or, in the
absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1/NFPA 54 or, in Canada, the Natural Gas and
Propane Installation Code, CSA B149.1.
Installation of appliances designed for manufactured
(mobile) home installation must conform with the
Manufactured Home Construction and Safety Standard,
Title 24 CFR, Part 3280 [formerly the Federal Standard for
Mobile Home Construction and Safety, Title 24, HUD (Part
280)] or with local codes where applicable.
Installation of appliances designed for recreational park
trailers must conform with state or other codes or, in the
absence of such codes, with the Standard for Recreational
Park Trailers, ANSI A119.5.
Clearances from non-combustible materials are not part of
the ANSI Z21.1 scope and are not certified by
CSA. Clearances under 6 inches should be approved by
the local codes and/or by the local authority having
jurisdiction.
It is the responsibility of the owner and the installer to
determine if additional requirements and/or standards
apply to specific installations.
The maximum depth of cabinets installed above cooking
surface must be 13'' (330 mm).
Child safety
WARNING
DO NOT store items of interest to children above or at the
back of the appliance. If children should climb onto the
appliance to reach these items, they could be seriously
injured.
When children become old enough to use the appliance,
it is the responsibility of the parents or guardians to ensure
that they are instructed in safe operation of the appliance
by qualified persons.
DO NOT allow anyone to climb, stand, lean, sit, or hang
on any part of an appliance. This can damage the
appliance, and the unit may tip over, potentially causing
severe injury.
DO NOT allow children to use this appliance unless
closely supervised by an adult.
Children and pets should not be left alone or unattended
in the area where the appliance is in use. They should
never be allowed to play in its vicinity, whether or not the
appliance is in use.
Proposition 65 Warning
This product may contain a chemical known to the State of
California, which can cause cancer or reproductive harm.
Therefore, the packaging of your product may bear the
following label as required by California:
State of California Proposition 65 Warning:
: WARNING
Cancer and Reproductive Harm -
www.P65Warnings.ca.gov
9
9 IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
General safety
WARNING
To reduce the risk of injury to persons, in the event of a
range top grease fire, observe the following:
• 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.
• Never pick up a flaming pan. You may be burned.
•DO NOT use water, including wet dish cloths or
towels, to extinguish flames – a violent steam
explosion will result.
• Use an extinguisher ONLY if:
• You know you have a class ABC extinguisher and
you already know how to operate it.
• The fire is small and contained in the area where it
started.
• The fire department is being called.
• You can fight the fire with your back to an exit.
WARNING
To eliminate risk of burns or fire caused by reaching over
heated surface units, cabinet storage located above the
surface units should be avoided.
WARNING
TO REDUCE THE RISK OF A GREASE FIRE:
• 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.
• Always turn hood ON when cooking at high heat or
when flambéing food (i.e. Crepes Suzette, Cherries
Jubilee, Peppercorn Beef Flambé).
• Clean hood filters frequently. Grease should not be
allowed to accumulate on fan or filter.
• Use proper pan size. Always use cookware
appropriate for the size of the appliance burner.
NEVER use any part of the appliance for storage.
Flammable materials can catch fire and plastic items may
melt or ignite. DO NOT hang articles from any part of the
appliance. Some fabrics are quite flammable and may
catch on fire.
If the appliance is near a window, be certain the curtains
do not blow over or near the appliance burners; they
could catch on fire.
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 fire. However, DO NOT reach through fire to turn
it off.
NEVER let clothing, potholders, or other flammable
materials come in contact with or too close to any 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 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
appliance. 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 appliance.
WARNING
The appliance is for cooking. Based on safety
considerations, never use the appliance to warm or heat a
room. Doing so may result in carbon monoxide poisoning
and overheating of the unit. Also, such use can damage
the appliance parts.
When using the appliance: DO NOT TOUCH THE
BURNER GRATES OR THE IMMEDIATE SURROUNDING
AREA. Areas adjacent to the burners may become hot
enough to cause burns.
11
9 IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
When cooking fatty or oily foods on burners, the grill, or
the griddle, adjacent gas burners can ignite airborne
fumes. Use caution to avoid burns.
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 appliance, follow manufacturer’s
instructions. Use caution when cooking foods with high
alcohol content (e.g. rum, brandy, bourbon). Alcohol
evaporates at high temperatures. There is a risk of burning
as the alcohol vapors may catch fire. Use only small
quantities of alcohol in foods.
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.
WARNING
DO NOT leave food or cooking utensils, etc, in oven
during the self-cleaning mode of operation.
Before self-cleaning the oven (select models), remove the
broiler pan, oven racks, and any other utensils, and excess
spillage.
WARNING
This appliance should not be installed with a ventilation
system that directs air in a downward direction toward the
appliance. This type of ventilation system may cause
ignition and combustion problems with the appliance
resulting in personal injury, property damage, or
unintended operation. Ventilating systems that direct the
air upwards do not have any restriction.
An air curtain or other overhead range hood, which
operates by blowing a downward airflow onto a range,
shall not be used in conjunction with a gas range unless
the hood and range have been designed and tested in
accordance with the Standard for Domestic Gas Ranges,
ANSI Z21.1 • CSA 1.1, and listed by an independent
testing laboratory for combination use.
IMPORTANT: There is a possibility to discolor the back
wall under certain cooking conditions.
DO NOT clean, rub, damage, move or remove the door
gasket. It is essential for a good seal during baking. 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.
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.
DO NOT TOUCH HEATING ELEMENTS OR INTERIOR
SURFACES OF OVEN – Heating elements may be hot
even though they are dark in color. Interior surfaces of an
oven become hot enough to cause burns. During and
after use, do not touch, or let clothing or other flammable
materials contact heating elements or interior surfaces of
oven until they have had sufficient time to cool. Other
surfaces of the appliance may become hot enough to
cause burns - among these surfaces are oven vent
openings and surfaces near these openings, oven doors,
and windows of oven doors.
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.
Use care when opening the oven door; let hot air or steam
escape before removing or replacing foods.
Please note that some pets or humans can be sensitive to
the odors created during the self-cleaning process
whether it is a manufacturing residue burn off or food. It is
recommended that those potentially affected be removed
from the kitchen area during the self-clean process.
12
9 IMPORTANT SAFETY INSTRUCTIONS
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Steam oven safety practices
The steam oven bottom and the evaporator dish must
always remain clear. Always place ovenware on the rack or
in the provided cooking pans.
Ovenware must be heat and steam resistant. Silicone
baking pans are not suitable for steam mode.
DO NOT place anything on the open appliance door. This
could damage the appliance.
DO NOT use the grill plate accessory for cooking
excessively fatty meats or products which promote flare-
ups.
When cooking fatty or oily foods on burners, the grill, or
the griddle, adjacent gas burners can ignite airborne
fumes. Use caution to avoid burns.
When using steam mode with a perforated cooking pan,
always slide the solid pan unde pan will catch rneath it. The
any drippings.
CAUTION
• Hot steam can escape when opening the oven door.
Hot water may drip from the door. Keep children
away.
•DO NOT touch the ventilation openings.
DO NOT store moist foods for an extended period of time
in the closed steam oven. The food could cause corrosion
of the oven interior.
DO NOT overfill very juicy fruit tortes with fruit when
using the baking pan. The fruit juice that drips off the
baking pan leaves behind stains that cannot be removed.
When using aluminum foil in the steam oven, DO NOT
allow it to touch the glass on the door. This could cause
permanent staining of the door glass.
DO NOT place food directly on oven bottom. Follow the
manufacturer’s directions.
DO NOT clean the steam oven while it is still hot. Some
cleaners produce noxious fumes when applied to a hot
surface. Wet cloths or sponges can cause burns from
steam.
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.
The oven cavity is made of high quality stainless steel.
Improper care may result in corrosion of the oven cavity.
Follow the care and cleaning instructions provided in this
manual. Remove food residue and spills from the cavity
immediately after the steam oven has cooled down.
Remove all tape and packaging before using the
appliance. Destroy the packaging after install. Never allow
children to play with packaging material.
15
Description
Appliance identification
60'' double oven
Model shown is 60'' double oven with 6 burners and grill and griddle options (features will vary).
1 Island Trim included or Low Backguard ordered separately (See Warning concerning spacing behind the range
when using the range with the Island Trim.)
2 Oven vent – DO NOT obstruct!
3 STAR® burners and grates
4 Grill option (options will vary)
5 Griddle option (options will vary)
6 Control panel
7 Leg covers (If additional leg covers are required, they may be ordered from the service center by calling
1–800–735–4328 at no charge for up to one year after purchase date of the appliance.)
8 Main oven
9 Secondary oven
10 Range feet
11 Range casters (60'' models only)
1
2
3
4
6
5
9
10
7
11
8
16
Steam range
Model shown is 60'' steam oven with 6 burners and grill and griddle options (features will vary).
1 Island Trim included or Low Backguard ordered separately
(See Warning concerning spacing behind the range when using the range with the Island Trim.)
2 Oven vent – DO NOT obstruct!
3 STAR® burners and grates
4 Grill option (options will vary)
5 Griddle option (options will vary)
6 Control panel
7 Leg covers (If additional leg covers are required, they may be ordered from the service center by calling
1–800–735–4328 at no charge for up to one year after purchase date of the appliance.)
8 Main oven
9 Steam oven
10 Warming drawer
11 Range feet
12 Range casters (60'' models only)
1
2
3
4
6
5
8
9
7
12 10
11
17
Oven interiors and warming drawer
Oven interior
1 Broil element
2 Convection cover
3 Oven temperature sensor
4 Rack guides
5 Oven interior light
6 Outlet for multi-point meat
probe
7 Rack positions
8 Oven rack
9 Bake element (hidden)
Steam oven interior
1 Rack guide
2 Oven light
3 Steam vent
4 Convection cover
5 Water tank
6 Evaporator dish
7 Rack
Warming drawer
1 Warming platform
2 Heating element (hidden)
1 2 3 54 6
895
7
1 2 3 4
567
12
18
Control panel identification
NOTE: Not all knobs, modes, and features are available to
all models.
ExtraLow®POWERBOOST®Standard Griddle Grill
Steam oven temp selector Induction Mode selector Oven temp
selector
Oven digital display
1 Digital display screen
2 Left navigation buttons
3 Access multiple timers
4 Access user settings or the warming drawer on steam models
5 Confirm an entry
6 Right navigation buttons
Oven temp gauge Light switch
OFF
OFF
TIMERS SETTINGS ENTER
06:30
1
2 3 4 65
300
250
200
100
BROIL
CLEAN
400
450
500
350
19
Top surface identification
Model 486 with induction
1 ExtraLow® burner Natural 15000, LP 12000 BTU
2 ExtraLow burner and
PowerBoost ®Natural 22000, LP 15000 BTU
3 Standard burner Natural 15000, LP 12000 BTU
4 Standard burner Natural 18000, LP 15000 BTU
5 ExtraLow burner Natural 15000, LP 12000 BTU
6 ExtraLow burner Natural 18000, LP 15000 BTU
7 Induction 3,600W
Model 486 with grill
1 ExtraLow burner Natural 15000, LP 12000 BTU
2 ExtraLow burner and
PowerBoost Natural 22000, LP 15000 BTU
3 Standard burner Natural 15000, LP 12000 BTU
4 Standard burner Natural 18000, LP 15000 BTU
5 Grill 815W x 2
6 ExtraLow burner Natural 15000, LP 12000 BTU
7 ExtraLow burner Natural 18000, LP 15000 BTU
33
4466
11
22
55
77
33
44
77
11
22
66
55
Model 486 with griddle
1 ExtraLow burner Natural 15000, LP 12000 BTU
2 ExtraLow burner and
PowerBoost Natural 22000, LP 15000 BTU
3 Standard burner Natural 15000, LP 12000 BTU
4 Standard burner Natural 18000, LP 15000 BTU
5 Griddle 1,630W
6 ExtraLow burner Natural 15000, LP 12000 BTU
7 ExtraLow burner Natural 18000, LP 15000 BTU
Model 486 with grill and griddle
1 ExtraLow burner Natural 15000, LP 12000 BTU
2 ExtraLow burner and
PowerBoost Natural 22000, LP 15000 BTU
3 ExtraLow burner Natural 15000, LP 12000 BTU
4 ExtraLow burner Natural 18000, LP 15000 BTU
5 Grill 815W x 2
6 Griddle 1,630W
33
44
77
11
22
66
55
33
44
11
22
5566
20
Model 606 with griddle and grill
1 ExtraLow burner®Natural 15000, LP 12000 BTU
2 ExtraLow burner and
PowerBoost ®Natural 22000, LP 15000 BTU
3 Standard burner Natural 15000, LP 12000 BTU
4 Standard burner Natural 18000, LP 15000 BTU
5 Grill 815W x 2
6 Griddle 1,630W
7 ExtraLow burner Natural 18000, LP 15000 BTU
8 ExtraLow burner Natural 15000, LP 12000 BTU
33
44
77
88
11
22
5566
Model 606 with double griddle
1 ExtraLow burner Natural 15000, LP 12000 BTU
2 ExtraLow burner and
PowerBoost Natural 22000, LP 15000 BTU
3 Standard burner Natural 15000, LP 12000 BTU
4 Standard burner Natural 18000, LP 15000 BTU
5 Griddle 1,630W x 2
6 ExtraLow burner Natural 15000, LP 12000 BTU
7 ExtraLow burner Natural 18000, LP 15000 BTU
33
44
66
77
11
22
55
21
Before you begin
Getting started
Note:
The graphics are representative. Your appliance may
have different graphic appearances.
Rating plate
• Record the model and serial number.
• The model and serial number must be provided when
calling customer support for assistance.
• Register your BSH product to ensure timely service
and access to your product related information. For
product registration information see “Before calling
for service”.
Surface burners
1. Ensure that the burner caps are correctly seated on
the burner bases of the range's cooktop (see
page 25).
2. Turn on each burner to check for proper flame color
(see “Flame description” on page 27 for details).
Oven racks
To install rack guides
1. Push the two rails in the holes in the back of the oven
cavity.
2. Slide the guide's key slots over the shoulder bolts.
3. At the front of the oven cavity press down on the front
of rack guide to clear the heads of the two shoulder
bolts.
To install Full Access® racks
1. Hold the rack on a slight angle and place the safety
hooks under the front of the rack guides.
2. Push the rack into the oven, lifting the rack stops
over the front of the rack guides.
3. Hold the rack straight.
4. Push the rack in completely.
5. Engage the rack’s front hooks on the rack guides.
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. This is
necessary to keep the rack in the correct position while
fully inserted into the oven.
22
To install flat racks
1. Grasp rack firmly on both sides and insert rack.
2. Tilt rack up to allow stop into rack guide.
Oven operation
9 WARNING
To help prevent burns, never remove or reposition the
oven racks while the oven is ON or while the oven is
cooling.
Positioning the oven racks
• 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.
Initial start-up
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.
The range occasionally has an odor or smoke when first
used. These odors or smoke comes from the burning off of
manufacturing residues and is typical of any new oven
regardless of manufacturer.
Before baking or broiling, the oven and broiler should be
turned on to burn off the manufacturing oils using one of
the two following methods:
1. Turn on kitchen ventilation (or if vent hood is a
recirculation type open a window).
2. Turn the oven on to 450ºF (230ºC) for 20 to 30
minutes; then turn the broiler to broil for the same
length of time.
or
1. Turn on kitchen ventilation (or if vent hood is a
recirculation type open a window).
2. Remove oven racks.
3. Set oven to self-clean (select models).
Automatic operation of the cooling fan
The cooling fan runs during all cooking modes. The fan
can be heard when it is running, and warm air may be felt
as it is released from the oven vent. The fan may also run
after the oven is off.
Oven vent
The oven vent is located at the back of the unit. Warm air
may be released from the vent before, during and after
cooking. It is normal to see steam escaping from the vent,
and condensation may collect in this area. This area may
be warm when the oven is in use. Do not block the vent,
since it is important for air circulation.
Convection fan
The convection fan operates during all convection modes.
When the oven is operating in a convection mode, the fan
turns off automatically when the door is opened. The
convection fan may also run during self-clean.
Using the rangetop
Using the rangetop
25
Using the rangetop
Sealed STAR® burners
9 WARNING
To prevent flare-ups and avoid the creation of harmful
by-products, do not use the rangetop without all
burner caps and all burner grates properly positioned.
9 WARNING
To prevent burns, do not touch burner caps or grates
while hot. Turn the rangetop off and allow the burners
to cool.
Burner cap placement
The burner caps must be properly placed on the burner
bases for the cooktop to function properly. If the burner
cap is not properly placed, one or more of the following
problems may occur:
• Burner flames are too high.
• Flames shoot out of burners.
• Burners do not ignite.
• Burner flames light unevenly.
• Burner emits gas odor.
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.
To place the burner caps
1. Place each burner cap on its correct burner base per
its corresponding letter designation.
2. Place burner cap gently on top of base so that the
prongs of the burner base fit snugly into the groove of
the burner cap.
Checking the burner cap placement
• Check each burner to make sure there is no gap
between the burner cap and burner base.
• You may gently try to move the burner caps from side
to side to check if the caps are properly placed on the
burner bases.
• When properly placed, each burner cap will rest flat
on top of its burner base, and completely cover the
star-shape of the burner base when viewed from the
top as shown below.
Burner grate placement
To install the burner grates
1. Place grates flat-side down and align into the
rangetop recess.
2. Grates should rest flush against each other and
against the sides of the recess.
26
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.
Operation of the burners
To turn on the burners
1. Press in on the knob and turn it counter-clockwise HI.
– The igniter for the selected burner clicks and
sparks.
– After burner ignition, the igniter stops clicking.
2. Rotate the knob to any flame setting between HI and
LO.
LED panel light (select models)
Positioned below the bullnose, the LED panel light
provides task lighting with a theatrical ambiance.
The panel light toggle switch on the control panel turns
the light on and off.
ExtraLow® burners
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
® burners
• XLO, the very lowest setting, is achieved by cycling
the flame on for approximately 10 seconds and off for
50 seconds of each minute.
• When the knob is set just below the XLO setting, the
flame will cycle on for approximately 50 seconds and
off for 10 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
XLO range marked on the knob.
ExtraLow® techniques
• 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 XLO.
• If a large 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.
• If the setting is too low to hold a simmer, bring the
food back to a boil before re-setting to a higher heat.
POWERBOOST® (select
models)
The drawing shows that the
control knob has an
additional range after the
XLO setting. When the knob
is set within this range, the
flame cycles off and on. The POWERBOOST, or XHI, offers
the convenience to quickly boil
water, sear steaks, stir-fry
vegetables, etc. Use of the LO and
XLO remains the same as the
other XLO knobs.
27
Automatic re-ignition
9 CAUTION
DO NOT touch the burners when the igniters are
sparking.
Each burner has its own electronic igniter that sparks
when the burner is turned on. Each burner should light in
four seconds or less. If a burner does not light, check to
see that the 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 burners when the igniters are active.
IMPORTANT
• For proper combustion do not use the rangetop
without the burner grates in place.
• There is a slight sound associated with gas
combustion and ignition. This is a normal condition.
• On rangetops 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 failure
9 WARNING
In the event of a power failure, turn all knobs to the
OFF position. Only the standard burners can be lit
manually.
• 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 rangetop 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
height.
• The burners with the ExtraLow® feature cannot be
used during a power failure. Be sure to turn them off.
• If a burner with ExtraLow is on when a power failure
occurs, it cannot be turned back on until the knob is
first turned off.
• If you smell gas, refer to safety precautions listed in
the Safety chapter.
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.
Flame description
• If the flame is completely or mostly yellow, verify that
the regulator is set for the correct fuel. After
adjustment, retest.
• Some orange-colored streaking is normal during the
initial start-up.
• The burner flame color should be blue with no yellow
on the tips. It is not uncommon to see orange in the
flame color; this indicates the burning of airborne
impurities in the gas 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.
Flame characteristics
Yellow flames:
Further adjustment is
required.
Yellow tips on outer cones:
Normal for LP Gas
Soft blue flames:
Normal for natural gas
30
Surface burner cooking recommendations
Food Start setting Finish setting
standard burners Finish setting XLO® burners
Beverages
Cocoa
MED – heat milk, cover LO – finish heating XLO – keep warm, cover
Breads
French toast, pancakes,
grilled sandwiches
MED – preheat skillet LO to MED – cook Same as for standard burners
Butter
Melting
LO – to start melting Allow 5 – 10 minutes to melt
Cereals
Cornmeal, grits,
oatmeal
HI – cover, bring water to a
boil, add cereal
LO to MED – finish
cooking according to
package directions
Same as for standard burners
XLO – to hold, cover
Chocolate
Melting
XLO – may be stirred to
hasten melting
XLO – allow 10 – 15 minutes to
melt
XLO – to hold
Desserts
Candy
LO to MED – cook following
recipe
LO to MED Same as for standard burners
Pudding and pie filling
mix
LO to MED LO – cook
according to package
directions
LO Same as for standard burners
Pudding LO to MED LO – bring milk
to a boil
LO Same as for standard Burners
Eggs
Cooked in shell
MED HI – cover eggs with
water, add lid, bring to boil
Fried, scrambled LO to MED – melt butter,
add eggs
LO finish cooking Same as for standard burners
XLO – to hold for a short
period
Poached HI – bring water to the
boiling point, add eggs
LO to MED – finish heating Same as for standard burners
Meat, fish, poultry
bacon, sausage patties
MED HI – until meat starts
to sizzle
LO to MED – finish
cooking
Same as for standard burners
Braising: Swiss steak,
pot roast, stew meat
MED HI – melt fat, then
brown on MED HI, add
liquid, cover
XLO – Simmer until tender
Quick frying: Breakfast
steaks
MED HI – preheat skillet MED HI – fry quickly Same as for standard burners
Frying: Chicken MED HI – heat oil, then
brown on MED
LO – cover, finish cooking Same as for standard burners
Deep frying: Shrimp MED HI – heat oil MED to MED HI – to
maintain temperature
Same as for standard burners
Pan frying: Lamb chops,
thin steaks,
hamburgers, link
sausage
MED HI – preheat skillet MED – brown meat Same as for standard burners
XLO – to hold
Poaching: Chicken,
whole or pieces, fish
MED HI – Cover, bring
liquids to a boil
To finish cooking
31
Simmering: Stewed
chicken, corned beef,
tongue, etc.
HI – cover, bring liquid to a
boil
XLO – to simmer slowly
XLO – to hold, cover
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 – finish popping Same as for standard burners
Pressure cooker
Meat
MED HI to HI – build up
pressure
LO to MED – maintain
pressure
Same as for standard burners
Vegetables HI – build up pressure LO to MED – maintain
pressure
Same as for standard burners
Rice HI – cover, bring water and
rice to a boil
LO – to maintain Low Boil.
Cover and cook until water
is absorbed
Same as for standard burners
XLO – to hold, cover
Sauces
Tomato base
MED HI – cook meat/
vegetables, follow recipe
LO – to maintain simmer XLO – simmer to thicken sauce,
uncovered
White cream, béarnaise MED – melt fat, follow
recipe
LO – finish cooking XLO – to hold, cover
Hollandaise XLO XLO – to hold, lowest setting
for short period, stir frequently
Soups, stock HI – cover, bring liquid to a
boil
LO to maintain simmer Simmer XLO – to hold, cover
Vegetables
Fresh
HI – cover, bring water and
vegetables to a boil
LO to MED – cook 10
minutes, or until tender
Same as for standard burners
XLO – to hold, cover
Frozen HI – cover, bring water and
vegetables to a boil
LO to MED – cook
according to package
directions
Same as for standard burners
Deep frying HI – heat oil MED to MED HI – maintain
frying temperature
Same as for standard burners
In pouch HI – bring water and pouch
to a boil
LO to MED – cook
according to package
directions
Same as for standard burners
Sauté HI – heat oil or melt butter,
add vegetables
LO to MED – cook to
desired doneness
Same as for standard burners
Stir fry HI – heat oil, add
vegetables
HI to MED HI – finish
cooking
Same as for standard burners
Food Start setting Finish setting
standard burners Finish setting XLO® burners
32
Electric griddle
Description
9 CAUTION
The griddle element is hot after use. Allow sufficient
time for griddle components to cool before cleaning.
9 WARNING
To avoid risk of injury, never operate the griddle
without the griddle plate installed. Never use the
griddle in a manner that is not prescribed by the Use
and Care Guide.
NOTE: Not available on all models.
Griddle widths vary.
A maple chopping block and stainless steel cover are
available as accessories and are purchased separately. The
maple chopping block and stainless steel cover must be
removed before turning the griddle on.
The griddle plate must always be in place when the
griddle is turned on.
The griddle is electronically controlled with temperatures
marked on the knob from 150° – 500°F (66° – 260°C).
There are no fixed settings on the knob.
The 24'' griddle models have two heating elements that
can be regulated separately; one element for the left side
of the griddle and another for the right side. This allows
you to cook food with different temperature requirements
at the same time.
Preparing the griddle
To prepare the griddle
1. The griddle plate should be washed with warm soapy
water then rinsed with clear water prior to use.
2. Check the griddle plate adjustment by pouring two
tablespoons of water on the back of the griddle plate.
-- The water should slowly roll into the grease tray.
3. If water does not flow to the front of the griddle,
move the griddle plate to the side.
4. Adjust the two screws under the back of the plate.
Start with one half turn counterclockwise of the screws
(below).
5. Further adjustment should be made by one-quarter
turn until water slowly flows into the grease tray.
The griddle may be used without any butter, margarine or
oil. However, a very small amount may be used to flavor
foods.
DO NOT use metal utensils on the griddle surface. Care
should be taken that the surface is not gouged when
utensils are used. DO NOT cut directly on the griddle
plate.
NOTICE: Performance may vary if there is an excessive
amount of airflow in the vicinity of the appliance. The
excessive airflow could be from an air-conditioning
register or ceiling fan blowing at the rangetop. This could
create longer than normal heat-up time, or it could cause
the temperature to be higher or lower than the knob
setting.
NOTE: Having a properly installed ventilation hood is not
considered a source of excessive airflow.
Cooking on the griddle
To cook on the griddle
1. Press and turn the knob clockwise to the appropriate
cooking temperature to preheat the griddle.
2. Preheat the griddle.
3. Add butter, margarine, oil or shortening if desired.
Use the lowest cooking temperature possible. Recipes
may need to be modified as the non-stick coating browns
and sears at lower temperatures.
33
12'' griddle cooking recommendations
24'' griddle cooking recommendations
Griddle grease tray
• Clean the tray after every use. When removing the
tray, use care when tipping it so that the contents do
not spill.
• The grease tray is dishwasher safe.
• After cooling, pour the grease into a grease-resistant
container for disposal.
Care and cleaning the griddle plate
• NEVER flood a hot griddle plate with cold water. This
can damage the griddle plate.
• DO NOT clean the griddle plate in a self-cleaning
oven.
• DO NOT heat cookware on the griddle surface.
• Care should be taken to avoid scratching or gouging
the surface.
• DO NOT cut food directly on the griddle plate.
• DO NOT use metal utensils.
• Use plastic or wood utensils to avoid scratching
the non-stick surface.
• The griddle plate is dishwasher safe, however, hand
washing the griddle plate is recommended.
Food * Setting
Eggs 325° – 350°F
Bacon, breakfast sausage 450° – 475°F
Toasted sandwiches 375° – 400°F
Boneless chicken breasts 425° – 450°F
Boneless pork chops, 1'' (25.4 mm) 425° – 450°F
Steaks, 1'' (25.4 mm) thick 450° – 475°F
Ground beef patties, 6 oz. 450° – 475°F
Ground turkey patties, 6 oz. 450° – 475°F
Hot dogs 350° – 375°F
Ham slices, ½'' (12.7 mm) thick 350° – 375°F
Pancakes, French toast 400° – 425°F
Potatoes, hashbrowns 400° – 425°F
* Level foods to a uniform thickness to ensure even cooking.
Food * Setting
Eggs 275° – 300°F
Bacon, breakfast sausage 400° – 450°F
Toasted sandwiches 350° – 375°F
Boneless chicken breasts 400° – 425°F
Boneless pork chops, 1'' (25.4 mm) 400° – 425°F
Steaks, 1'' (25.4 mm) 425° – 450°F
Ground beef patties, 6 oz. 400° – 425°F
Ground turkey patties, 6 oz. 400° – 425°F
Hot dogs 300° – 350°F
Ham slices, ½'' (12.7 mm) thick 350° – 375°F
Pancakes, French toast 350° – 375°F
Potatoes, hashbrowns 400° – 425°F
* Level foods to a uniform thickness to ensure even cooking.
34
Seasoning the griddle plate
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.
NOTE: 24'' griddles will not fit in the oven cavity for
seasoning. Therefore, care should be taken not to
overheat and damage their non-stick coatings while
preheating and cooking.
To prepare the griddle for seasoning
The griddle plate must be clean and all residue removed
before the griddle plate is seasoned.
1. Use a mixture of coarse salt and a small amount of
white vinegar to buff off any residue from the griddle
plate.
2. Rinse well with clean water.
3. Dry the griddle plate thoroughly.
To season the griddle
Seasoning is a process by which a layer of animal fat or
vegetable oil is applied and baked into the cookware. The
seasoning layer provides a non-stick surface for cooking.
1. Use a paper towel to apply a thin, even coating of
lard, shortening, or olive oil to the griddle surface.
2. Bake the griddle plate in a 350°F oven for 1 hour.
3. Remove the griddle plate from the oven and allow to
cool to room temperature.
4. Apply a second layer of fat or oil and bake at 350°F for
1 hour.
5. Repeat process at least one additional time – making
3 coats of oil or fat.
After seasoning
1. After cooking on your seasoned griddle, allow to cool
and wipe clean with a damp cloth. Allow to dry.
2. Add a thin coating of oil or fat before storing your
griddle in a cool, dry place.
3. Repeating this process will season the griddle and
maintain non-stick properties. Performance will
improve over time with more seasoning.
4. To strip the griddle to re-season, a mixture of salt and
vinegar should be used to remove any oil layers from
the previous seasoning process.
35
Electric grill
Description
9 WARNING
• To avoid risk of injury, NEVER operate grill without
the grates or griddle plate accessory installed.
• NEVER leave grill unattended while cooking.
• Observe caution with oils and fats. Overheated
oils and fats can easily cause fires.
• DO NOT use wood chips, lava rocks, or charcoal
briquettes. Only use recommended ceramic
briquettes (PABRICKBKN).
• DO NOT use dishes, pans, pots, or other
cookware on the grill.
• NEVER use aluminum foil to cover the grates or to
line the grill. It can damage the grill and cause a
fire hazard if heat is trapped under it.
• Check drip tray before each use. Too much grease
in the tray may cause a fire hazard.
• If flames appear, grease should be cleaned from
grates, drip tray, briquette basket and other
surfaces.
• Grease build up encourages flame and smoke
development while cooking.
• Ceramic briquettes must be replaced when they
begin to turn black. This means that they are
saturated with fat and may smoke heavily during
operation or the fat may catch fire.
NOTE: Not available on all models.
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 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
To assemble the grill
1. Rotate heating elements (5) up and remove the
briquette basket (3) stored inside the grill housing (1).
2. Place the drip tray (2) in the bottom of the grill
housing (1). (Drip tray is packaged in the large
cardboard box that was on top of the appliance.)
Align the embosses of the drip tray (2) with the
depressions on the bottom of the grill housing (1).
3. Place the briquette basket (3) in the grill housing (1).
4. Arrange the ceramic briquettes (4) on the briquette
basket (3), in a single layer. The ceramic briquettes
should not contact the heating elements.
1 Grill housing
2 Drip tray
3 Briquette basket
4 Ceramic briquettes
5 Heating element (x2)
6 Grill grate (x2)
2
5
3
1
4
6
37
Grill cooking recommendations
IMPORTANT:
• GRILL SHOULD NOT BE OPERATED WITHOUT PROPER VENTILATION.
• Foods with excessive fat or gr fat content ease should not be prepared on an indoor grill. Grilling foods with high
(certain types of ground beef, sausage, etc.) increases the chances of smoke and flames.
Food* Setting** Cook time
(minutes) Notes
Beef
Hamburgers, ¾'' (2 cm) (medium) High 12 – 14 Ready to turn once juices appear on the
surface.
T-Bone steak, 1½'' (4 cm) (medium) High 20 – 22 Remove excess fat.
Ribeye or sirloin, 1'' (3 cm) (medium) High 10 – 12 Remove excess fat.
Kebabs, steak (medium) High 24 – 28 Turn occasionally.
Pork
Pork chops, ¾'' (2 cm) High 16 – 20 Remove excess fat.
Sausages or bratwurst Med high 16 – 20 Pierce before grilling.
Hot dogs High 6 – 8 Place on grill horizontally.
Poultry
Legs and thighs Med high 34 – 38 Turn occasionally, remove excess skin.
Chicken wings, whole Med high 18 – 22 Turn occasionally.
Chicken breasts, ½'' (1 cm), boneless Med high 20 – 24 Pound to an even thickness before cooking.
Kebabs, chicken High 30 – 33 Turn occasionally.
Seafood
Fish steak, 2'' (6 cm) Med high 18 – 20 Brush with oil before grilling.
Fish fillet, ¾'' (2 cm) Med high 16 – 20 Brush with oil before grilling.
Shrimp skewers Med high 10 – 14 Turn occasionally.
Produce
Portobello mushrooms High 8 – 10 Brush with oil.
Bell peppers, quartered High 8 – 10 Turn occasionally.
Eggplant, sliced, ½'' (1 cm) High 8 – 10 Brush lightly with oil.
Tomatoes, halves High 8 – 10 Brush with oil.
Pineapple, sliced High 4 – 6 —
Peaches, halves High 4 – 6 —
Other
Hamburger or hot dog buns Med high 4 – 6 Brush with butter.
Tofu, extra firm, sliced Med high 8 – 12 Skewer for easier grilling.
* Level foods to a uniform thickness to ensure even cooking.
** The values in the settings table should only be regarded as guidelines, since more or less heat may be required
depending on the type and condition of the food.
38
Using the
convection oven
Using the
Convection Oven
41
Using the oven
Symbols and descriptions
Symbol/mode Definitions and recommendations Main
oven
Secondary
oven
Steam
oven
Bake Cooks with dry, heated air. Variety of foods, such as cakes, cookies,
pastries, quick breads, quiche and casseroles.
Conv bake Similar to bake, but air is circulated by a fan at the back of the oven.
Best for baked goods such as cakes, cornbread, pies, quick breads,
tarts, and yeast breads.
True conv Cooks with heat from a third element at the back of the oven. The
heat is circulated throughout the oven by the convection fan. Well
suited for cooking individual serving-sized foods such as cookies
and pastries.
Broil Uses intense heat radiated from the upper element. Use for tender
cuts of meat (1'' or less), poultry, browning bread and casseroles.
Conv broil Combines intense heat from upper element with fan circulation.
Tender cuts of meat (more than 1''), poultry and fish. Not for
browning.
Proof Proof (raises) yeast dough and sourdough.
Roast Uses more intense heat from upper element, more browning of
exterior. Best suited for meats, poultry, less tender cuts of meats
and roasting vegetables.
Conv roast Uses lower and more intense heat from upper element than
convection bake with air circulated by a fan. Use for tender cuts of
meat and poultry and roasting vegetables. Meats are more juicy
and moist than results with Roast mode.
Sabbath This cooking mode is for assisting the user for compliance to
Sabbath principles.
Keep warm Maintains a low temperature in order to keep food hot. Best for
baked goods such as cakes, cornbread, pies, quick breads, tarts,
and yeast breads.
Self clean The oven reaches a high temperature to burn off food soil.
Remote
start
Allows user to start, pause, and abort oven programs remotely via
the Home Connect TM app on a mobile device.
Warming
drawer
The warming drawer will keep hot, cooked foods at serving
temperature.
Steam Steams vegetables, fish, and side dishes; extracts juices.
Descale Runs at specific intervals to ensure that the appliance continues to
operate properly.
Steam clean Uses steam to help dissolve food residue and spills in the oven.
Residue and spills can be easily removed afterward.
Steam conv Combines steam and convection oven modes. Meat, soufflés and
baked goods.
Reheat Gently reheats cooked foods in plated dishes and baked dishes.
Defrost Defrosts fruits, vegetables, meats and fish for cooking or serving.
42
Slow cook Slowly roasts meats so they remain very tender.
True conv Operates as a convection oven, with no steam. Use for moist cakes,
sponge cakes and browning meat.
Steam
program
Sets automatic programming.
Fast
preheat
Symbol is displayed when oven is Preheating.
Meat probe Appears when a probe is detected.
Kitchen
timer
The kitchen timer runs independently of the other appliance
functions.
Oven timer Shows the amount of time that the oven mode will run before
turning off automatically.
End timer Used when delaying the start of a timed oven mode. Shows the
time of day that the oven mode will automatically end.
Panel lock Prevents the oven from being turned on or its settings from being
changed accidentally.
Door
locking
Symbol is displayed during and after the self-clean mode when the
door is locked.
Remote
service
Symbol is displayed if customer service is connected during remote
access.
Symbol/mode Definitions and recommendations Main
oven
Secondary
oven
Steam
oven
43
Initial start-up
Start-up settings
The time of day, language and time display settings may
be accessed at any time by pressing SETTINGS while the
appliance is in standby mode.
1. Connect the appliance to the power supply.
2. Select a setting with the left (
(
(
(( )
)
)
)) or .
3. Change the setting parameter with the right (
(
(
(( )
)
)
)) or .
4. Press ENTER.
– The screen changes to Standby mode.
Available settings
Home ConnectTM assistant
About Home Connect
The Home Connect wizard is a part of the initial
installation of the appliance on certain models. If the
Home Connect is not installed during the first start-up of
the appliance it may be accessed in the settings menu.
The Home Connect app must first be successfully installed
on a mobile device. See the section “Home Connect®” on
page 56 for full instructions on how to install the Home
Connect app.
Setting up Home Connect
You can start the Home Connect assistant to connect to
the Home Connect network and pair your mobile device.
1. Begin from the STANDBY mode and select
SETTINGS.
2. Press the left (
(
(
( ( or )
)
)
) ) to scroll to HOME CONNECT.
3. Press ENTER.
4. Follow the instructions on the display.
TIMERS SETTINGS ENTER
06:30Time of Day
Press Enter to save
TIMERS SETTINGS ENTER
EnglishLanguage
Press Enter to save
TIMERS SETTINGS ENTER
FrançaisLanguage
Press Enter to save
TIMERS SETTINGS ENTER
finished
fi8d
First start up
NTE
NTE
TIMERS SETTINGS ENTER
06:30
Setting Option
Time of day Time in hours and minutes
Language English, Français, Español
Clock format 12 hr, 24 hr
Clock display Digital, Analogue
Fast preheat On, Off
Key press sound On, Off
Display brightness 1 – 5
Standby mode On, Off
Convect conversion On, Off
Decreases oven temperature by
25°F (4°C)
Temperature offset • Temp offset: Right oven
-35° to +35°F (-20° to +20°C)
• Temp offset: Left oven
-35° to +35°F (-20° to +20°C)
Sabbath On, Off
Home Connect Set up using the assistant
Factory settings Restore
Service access Connect
Customer service Displays customer service contact
information
44
About data protection
When your appliance is connected for the first time to a
WLAN network, which is connected to the Internet, your
appliance transmits the following categories of data to the
Home Connect server (initial registration):
• Unique appliance identification (consisting of
appliance codes as well as the MAC address of the
installed Wi-Fi communication module).
• Security certificate of the Wi-Fi communication
module (to ensure a secure IT connection).
• The current software and hardware version of your
domestic appliance.
• Status of any previous resetting to factory settings.
This initial registration prepares the Home Connect
functions for use and is only required when you want to
use these Home Connect functions for the first time.
Setting the oven(s)
Setting the cooking mode and temperature
1. Place rack in desired rack position and shut the door.
2. Turn the MODE knob to BAKE, for example.
3. Turn the TEMPERATURE knob.
– The temperature gauge will start to move toward
the temperature setting. The temperature gauge
reflects the temperature setting.
– The needle of the temperature gauge will move to
the new selected temperature setting if the
temperature setting is increased or decreased.
The gauge is for reference only.
– The preheating bar moves to the right as the oven
heats up.
– After the oven has finished preheating, the
preheating bar and symbol fade out.
4. After oven has preheated, place food inside.
Kitchen timer
To set the kitchen timer
1. Press TIMERS.
2. Press the left (
(
(
(( or )
)
)
)) and select KITCHEN TIMER.
3. Press the right (
(
(
(( or )
)
)
)) to set your desired time and press
ENTER.
– A beep sounds when the timer ends. Press ENTER
to terminate the beep and timer.
To change a running timer
1. Press TIMERS.
2. Press the right (
(
(
( ( or )
)
)
)) to set your desired time and press
ENTER.
Oven timer
About the oven timer
• After the set time has elapsed, the appliance switches
off automatically when the desired cooking time is
complete.
To set the oven timer
1. Turn the MODE knob to BAKE, for example.
2. Turn the TEMPERATURE knob to 350°F, for example.
3. Press TIMERS.
4. Press the left (
(
(
(( or )
)
)
)) and select OVEN TIMER.
5. Press the right (
(
(
(( or )
)
)
)) to set your desired time and press
ENTER.
– A beep sounds when the timer ends.
To change a running timer
1. Press TIMERS.
2. Press the right (
(
(
( ( or )
)
)
)) to set your desired time and press
ENTER.
TIMERS SETTINGS ENTER
Bake
06:30
°
— — —
TIMERS SETTINGS ENTER
Bake
06:30
°
350
°
TIMERS SETTINGS ENTER
Bake
06:30
°
350
°
45
End timer
About the end timer
You can delay the cooking time end to a later time.
Example: it is 4:00 PM. The dish requires a cooking time of
40 minutes. You want it to be ready at 5:30. Enter the
cooking time and delay the cooking time end until 5:30.
The appliance starts automatically at 4:50 and switches off
at 5:30.
Bear in mind that food which spoils easily should not be
left in the oven for too long.
To set the end timer
1. Set the desired cooking mode and oven temperature.
2. Press TIMERS.
3. Press the left (
(
(
(( )
)
)
)) or and select OVEN TIMER.
4. Press the right (
(
(
(( )
)
)
)) or to set the oven time.
5. Press the left (
(
(
(( )
)
)
)) or and select END TIME.
6. Press the right (
(
(
(( )
)
)
)) or to set the end time and press
ENTER.
– After confirming the end time the waiting time
notification appears. After the waiting period the
oven starts heating.
Fast preheat
About fast preheat
• With fast preheat, you can shorten the preheat time
required for some heating modes. Fast preheat is
generally recommended for frozen convenience
foods, casseroles, or other foods that require longer
baking times. This mode is not recommended for
baked goods.
• The unit will continue to run the fast preheat
indefinitely until the user manually changes it in the
settings, or until the unit loses power, in which case
fast preheat will need to be reset.
• Fast preheat is available for the bake, convection
bake, roast, and convection roast modes.
• To achieve an even cooking result, do not place your
food into the oven until fast preheating is complete.
To set the fast preheat
1. Begin from the STANDBY mode and select
SETTINGS.
2. Press the left (
(
(
( ( or )
)
)
) ) to scroll to FAST PREHEAT.
3. Press the right (
(
(
( ( or )
)
)
) ) and select ON and then press
ENTER.
Panel lock
About the panel lock
• The panel lock is a child safety mechanism to prevent
children from accidentally turning on the oven or
changing an oven setting.
• Panel lock can only be activated in standby.
To set the panel lock
1. Press and hold TIMERS for four seconds.
–The panel lock symbol F and PANEL LOCKED
will appear in the display.
To deactivate the panel lock
1. Press and hold the TIMERS button for four seconds.
–The F icon in the display will disappear.
Convection conversion
About the convection conversion
• To convert most baked items for use with convection
bake and true convection (cookies, cakes, pies, etc.),
the oven temperature often needs to be decreased by
25°F. The convection conversion setting reduces the
temperature you enter for you automatically.
• The unit will continue to run the convection
conversion value indefinitely until the user manually
changes it in the settings, or until the unit loses power,
in which case convection conversion will need to be
reset.
• Convection conversion is available for the convection
bake and true convection modes only.
• For meats and poultry, the temperature should not be
reduced. The same temperature recommended in
recipes and cooking charts for meats and poultry
should be used.
To set the convection conversion
1. Begin from the STANDBY mode and select
SETTINGS.
2. Press the left (
(
(
( ( or )
)
)
) ) to scroll to CONVECT
CONVERSION.
3. Press the right (
(
(
( ( or )
)
)
) ) and select ON.
4. Press ENTER.
46
5. Turn the mode knob to CONV BAKE and the
TEMPERATURE knob to the recipe temperature.
– The oven automatically reduces the input
temperature by 25°F (10 °C) to the correct
temperature.
6. Allow oven to preheat and place food inside.
Fine tuning the oven
About offset
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 +/-35°F in increments of 5°F. This feature is
useful if you find that food is consistently either too brown
or too light for your tastes.
• The s off et eatur is ava f e ilable for all modes except
self-clean.
• By default, th temperature is set °. e at 0
• The unit will continue to run the input offset e valu
indefinitely until the user manually changes it .
To set offset
1. Begin from the STANDBY mode and select
SETTINGS.
2. Press the left (
(
(
( ( or )
)
)
) ) to scroll TEMP OFFSET: RIGHT/
LEFT OVEN.
3. Press the right (
(
(
( ( or )
)
)
)) to set the temperature.
4. Press ENTER.
Meat probe
About the 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 meat probe expresses
the current temperature of the meat as it cooks.
The following are the heating modes that work with the
meat probe:
• Bake
• Convection bake
• Roast
• Convection roast
The meat probe will not work with the oven timer or with
the end timer.
IMPORTANT:
• To avoid damaging your meat probe, DO NOT pull on
the cable when trying to remove it from a dish.
•DO NOT use tongs or other instruments to pry on the
probe when removing it or to ‘hammer’ the meat
probe into a food dish.
• To prevent possible burns, wait until the oven has
cooled before trying to remove the meat probe from
the outlet.
•DO NOT store the probe inside the oven.
For best results
• To avoid damaging the probe, ensure that the meat is
fully defrosted before inserting the meat probe.
• Insert the meat probe until its tip is rested in the
center of the thickest, meatiest portion of the meat.
Ensure that the meat probe does not touch bone, fat,
or gristle.
• For poultry, the meat probe should be inserted into
the interior thigh muscle.
• The meat probe should not touch any part of the
cooking dish or parts of the oven, as this will affect the
accuracy of the results.
To program the meat probe
1. Insert the plug end into the probe outlet in the oven
wall and insert meat probe end into the meat.
2. Close the oven door.
3. Turn the MODE and TEMPERATURE knobs to your
desired settings.
a. Probe b. Plug
c. Outlet d. Cable
a
b
c
d
47
4. Press the right (
(
(
(( )
)
)
)) or to the desired internal
temperature.
– The oven display indicates the current
temperature of the meat as it cooks.
– The progress bar moves to the right as the internal
cooking temperatures increase. When the actual
probe temperature reaches the desired set
temperature, the cooking mode will be finished
and the “end of cook timer” will beep to indicate
that the cooking process has concluded.
Sabbath
The Sabbath mode complies with the standards set forth
by Star K. Please know that there are restrictions for the
use of cooking appliances on the Sabbath and Holidays.
Please note that when the Sabbath and a Holiday
coincide, the Sabbath laws prevail. If you are unfamiliar
with the laws of keeping food warm on the Sabbath, or
cooking on the Holidays, please contact your Rabbi or
refer to the Star K website at www.star-k.org.
You may operate this appliance on the Jewish Sabbath or
the Jewish Holidays if used in accordance with the
following knowledge:
About Sabbath mode – using the rangetop
9 WARNING
When using a blech, use only one STAR® burner at the
lowest setting. Using multiple STAR burners might
cause overheating, combustion issues, or damage to
the appliance. DO NOT cover vent openings.
• The STAR burners with the XLO® feature are
controlled electronically. Therefore, when Sabbath
mode is initiated, the STAR burners with the XLO
feature are deactivated to ensure compliance.
• The standard STAR gas burners without the XLO
feature remain fully functional.
• The induction module, griddle, and/or the grill are
fully functional during Sabbath mode. However, to
ensure compliance, they should not be operated.
• The standard gas STAR burners remain on during a
power failure.
• The STAR burners are equipped with a re-ignition
feature. The igniter will automatically re-light the STAR
burner if the flame is blown out.
• During Yom Tov, a gas flame may not be ignited or
turned off. However, the flame may be raised and
lowered to adjust the temperature as required for
cooking.
• During Sabbath, a gas flame may not be ignited,
adjusted, or turned off. You may use a blech to
conceal the flame, the lights, and the controls. DO
NOT cover vent openings.
About Sabbath mode – using the oven(s)
• The oven maintains a constant temperature between
150°F and 475°F (66°C and 246°C) with the bake
mode.
• Cooked dishes are kept warm for a minimum time of
30 minutes and up to a maximum time of 74 hours
without needing to switch the appliance on or off.
• All food should be placed in the oven before the
Sabbath begins, since none may be placed in the oven
during the Sabbath. Please note that easily perishable
foodstuffs must not be left in the oven for too long.
• The oven temperature should not be turned on,
adjusted, or turned off while observing Sabbath.
• On the Sabbath, in lieu of a blech, the oven controls
should be covered. Be careful not to cover vent
openings.
• The oven lamp(s) is disabled in Sabbath mode to
prevent any action from occurring if the oven door is
opened.
• The oven door may only be opened once on the
Sabbath to remove all food and then closed.
• The oven door may be opened and closed at any time
as often as desired during Holidays.
• The temperature may be adjusted for cooking
purposes during Holidays. (There is a delay between
the request and implementation).
Sabbath mode power outage note
If a power outage occurs while the oven is in Sabbath
mode, the unit will exit out of Sabbath mode when power
is restored. The oven will return to the off state even if it
was in the middle of a bake cycle when the power outage
occurred.
To set Sabbath on the main oven
1. Begin from the STANDBY mode and select SETTINGS
on the main oven display.
2. Press the left (
(
(
( ( or )
)
)
) ) to scroll to SABBATH.
3. Press the right (
(
(
( ( or )
)
)
) ) and select ON and then press
ENTER.
– Steps 1 through 3 are only necessary for the first
time use of Sabbath or if the appliance’s settings
are factory reset.
a. Cooking mode b. Current probe temp
c. Set shut-off temp d. Set oven temp
TIMERS SETTINGS ENTER
Bake
05:40
Oven temperature 375°
°
150
70°/
Ĵ
abc
d
49
Remote start
9 WARNING
REMOTE OPERATION
Some models allow remote operation at any time. Do
not store any flammable materials or temperature
sensitive items inside, on top or near surface units of
the appliance.
About remote start
If you want to start an oven operation using your mobile
device, you must activate remote start.
Notes
• For some models a permanent remote start can be
activated via the Home Connect app. This function
allows a remote start of the available operating modes
without automatically deactivating remote start.
• Remote start allows you to start, pause, and abort
oven programs remotely via the Home Connect TM app
on a mobile device.
• The remote start can only be employed if the Home
Connect app has been successfully installed on a
mobile device. See the section “Home Connect®” on
page 56 for instructions on how to install the Home
Connect app.
• Some operating modes can only be started on the
oven itself.
• If the appliance is not connected to the home
network, the appliance functions in the same way as
an oven with no network connection and can still be
operated via the appliance.
• The availability of the Home Connect function
depends on the availability of Home Connect services
in your country. Home Connect services are not
available in every country. You can find more
information on this at www.home-connect.com
IMPORTANT:
• Ensure that you follow the safety instructions in this
instruction manual and that you comply with these
even when you are away from home and are operating
the appliance via the Home Connect app. You must
also follow the instructions in the Home Connect app.
• Operating the appliance directly from the appliance
always has priority. During this time, it is not possible
to operate the appliance using the Home Connect
app.
• We are constantly working to improve the Home
Connect app, which may lead to differences in the
setup steps. Please rely on the instructions in the
latest version of the Home Connect app to guide you
through the setup process.
To set remote start
1. Place the food in the oven and then close the door.
2. Turn the mode knob to REMOTE START.
– DO NOT rotate the temperature knob to any
setting (leave in the off position).
– The displays turns to the standby screen and C
appears in the display.
Continue with the Home Connect app installed on your
mobile device.
TIMERS SETTINGS ENTER
switched on
F
Remote Start
TIMERS SETTINGS ENTER
06:30
F
50
Getting the most out of your appliance
Oven rack positions
Rack levels
Rack level positions in the oven are numbered on the front
frame like an elevator. Number one level is the lowest and
number five level is at the top.
NOTE: Rack positions are general recommendations for
baking; however, if a recipe calls for a different rack
position than those given, then the recipe or package
directions should be followed.
Bake
About bake
Bake is cooking with dry, heated air. Both the upper and
lower elements cycle to maintain the oven temperature.
The bake mode can be used to prepare a variety of food
items, from pastries to casseroles. Refer to recipe or
package directions for oven temperature and baking time.
One rack baking
Two rack baking
Three rack baking
If three-rack baking is desired, the convection bake mode
is best.
Getting the best results
• Minimize opening the oven door(s).
• 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.
• For brown crisp crusts, use dark non-stick/
anodized or dark, dull metal pans or glass
bakeware. These may require lowering the bake
temperature 25°F.
Preheating the oven
• Most cooking times in recipes are designed for a
preheated oven and require that the oven already be
at a certain temperature before cooking starts. Refer
to your recipe for preheating recommendations .
• Preheating time depends on the temperature setting
and the number of racks in the oven.
Bakeware type
• Metal bakeware (with or without a non-stick finish),
heat-proof glass, glass-ceramic, pottery, or other
utensils are suitable for the oven.
• Suitable cookie sheets have a small lip on one side.
Heavy sheets or those with more than one side may
affect the baking time.
Level Bake mode
3 -- Best used for most baked items.
2 -- If the item is tall, such as an angel food cake.
-- Pies are best baked on rack level 2 to make
certain the bottom of the crust is done
without over-browning the top.
-- When large pieces of meat or poultry are
roasted, such as a prime rib of beef or a
turkey.
Level Bake or conv bake mode
2 and 4 -- Casserole dishes
51
Pan placement
• Allow at least 1'' (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
• Stagger bakeware so that one is not directly above
another. Allow 1½'' (38 mm) above and below each
pan.
High altitude baking
When cooking at high altitudes, recipes and cooking times
will vary. For accurate information, write the Extension
Service, Colorado State University, Fort Collins, Colorado
80521. There may be a cost for the guides. Specify which
high altitude food preparation guide you prefer: general
information, cakes, cookies breads, etc.
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.
Broil
About broil
Before turning on the oven, place the rack in the desired
position. After preheating the broiler, center the broil pan
under the broil element.
Only the upper element heats in the broil mode.
Successful broiling requires constant exposure to high,
intense heat.
Broil rack recommendations
Getting the best broil results
Tips:
• Defrost food before broiling.
• Door is to be closed during broiling.
• It is recommended that you preheat the broil element
before starting to cook. Preheat for 5 minutes then
place food in oven.
• Steaks should be more than 1'' (25.4 mm) thick if rare
meat is desired. Use convection broil if steaks are over
1 ½'' (38 mm) thick.
• Turn foods over only once, after half the total cooking
time. It is not necessary to turn very thin foods (ham
slices, fillets of fish, etc.). Liver slices must be turned
over regardless of thickness.
• Center foods directly under the broiling element for
best browning.
Utensils
• Your appliance comes with a large two-piece broiler
pan. The slotted grid allows drippings to flow into the
lower pan, away from the intense heat of the broil
element, minimizing spattering, smoking, and the
chance of a grease fire. DO NOT cover the slotted
grid (top) with aluminum foil.
• Use metal or glass-ceramic bakeware when top
browning casseroles, main dishes, or bread.
•DO NOT use heat-proof glass or pottery. This type of
glassware cannot withstand the intense heat of the
broil element.
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.
Level Broil mode
5 -- Beef steaks, ground meat patties, ham steak
and lamb chops 1'' (25.4 mm) or less in
thickness. Also use when top browning foods.
4 -- Meat 1-1/8'' (29 mm) or more in thickness or
fish, poultry, pork chops and ham steaks 1''
(25.4 mm) or more in thickness.
3 -- Chicken quarters or halves.
52
Convection broil
About convection broil
Convection broil is similar to broil. It combines intense
heat from the upper element with heat circulated by a
convection fan.
Convection broil mode is well suited for cooking thick,
tender cuts of meat, poultry and fish. Convection broil is
not recommended for browning breads, casseroles and
other foods. Always use convection broil with the door
closed.
In addition to the benefits of standard broiling, convection
broiling is faster.
Tips:
• Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
• Meat should be at least 1½'' thick. Use the broil pan
and grid included with your oven.
• Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
• Turn meats (other than fish) once during the
recommended cook time.
Convection bake
About convection bake
Convection bake is similar to bake. Heat comes from the
lower heating element. The main difference in convection
baking is that the heat is circulated throughout the
appliance by the convection fan.
Tips:
• To convert most recipes for baked items (cookies,
cakes, pies, etc.); reduce the oven temperature by
25°F.
• For meats and poultry, the temperature should not be
reduced. The same temperature recommended in
recipes and cooking charts for meats and poultry
should be used.
• Low, shallow bakeware should be used with
convection cooking. This allows the heated air to
circulate around the food.
• When baking on more than one rack, cookie sheets
should not be staggered; round cake pans should be
staggered.
• Any food cooked uncovered will brown evenly and
form a nice crust. Foods in covered dishes (casseroles,
pot roast) or delicate custards do not benefit from
convection cooking.
• For small items such as cookies, check to see if they
are done one to two minutes before the recipe time.
For larger baked items such as cakes, check five to six
minutes before the time indicated on the recipe.
• Large meat or poultry items may cook up to 30
minutes less than the suggested time so check them
so they will not be over baked.
One rack convection baking
Two rack convection baking
Level Conv bake mode
3 -- When baking on one rack, best results are
obtained in the bake mode.
2 -- Roasting a turkey or a large piece of meat.
Level Conv bake mode
2 and
4
-- Use for cakes, cookies, biscuits, and other
baked goods. Cake pans should be
staggered. Cookie sheets should be placed
on rack 2 directly under the one on rack 4.
-- To bake several casseroles, frozen pies, or
cakes.
-- These two racks can also be used for a large
oven meal.
53
Three rack convection baking
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 (66°C).
• 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. Food needs to be elevated
to ensure even drying.
• Multiple drying racks can be used simultaneously.
• Racks 2 and 4 or 1, 3 and 5 can be used for multiple
rack dehydrating. Use rack 3 if only dehydrating one
rack.
• Dehydrating meat is not recommended due to food
safety concerns.
• Consult a food preservation book, county Cooperative
Extension Office or library for additional information.
Convection bake dehydration recommendations
True convection
About true convection
True Convection cooks with heat from a third element
behind the back wall of the oven. The heat is circulated
throughout the oven by the convection fan.
Tips:
• Reduce recipe temperature by 25°F.
• Place food in low-sided, uncovered pans such as
cookie sheets without sides.
• If baking more than one pan on a rack, allow at least
1'' to 1½'' of air space around the pan.
Level Conv bake mode
1, 3,
and 5
-- When several sheets of cookies are to be
baked. Place the baking sheets directly above
each other on the respective racks to allow air
to flow around the baking sheets.
Food Preparation
Approx.
time
(hrs)
Doneness
test
Apple, ¼''
slices
Dipped in ¼ cup
lemon juice and 2
cups water
8 – 15 Slightly
pliable
Bananas, ¼''
slices
Dipped in ¼ cup
lemon juice and 2
cups water
8 – 15 Slightly
pliable
Cherries Wash and towel
dry. For fresh
cherries, remove
pits
7 – 18 Pliable
leathery,
chewy
Orange peels Orange part of
skin thinly peeled
from oranges.
1 – 4 Dry and
brittle
Orange slices ¼'' slices of
orange
9 – 16 Skins are
dry and
brittle, fruit
is slightly
moist
Pineapple
rings
Towel dried 7 – 12 Soft and
pliable
Strawberries Wash and towel
dry. Sliced ½''
thick, skin down
on rack
9 – 17 Dry and
brittle
Peppers Wash and towel
dry. Remove
membrane of
peppers, 1''
coarsely chopped
pieces
13 – 17 Leathery
with no
moisture
inside
Mushrooms Wash and towel
dry. Cut thin slices,
1/8'' thick
5 – 12 Tough and
leathery,
dry
Tomatoes Wash and towel
dry. Cut thin slices,
1/8'' thick, drain
well
5 – 12 Dry, brick
red color
Levels True conv mode
4 and 5 -- Cookies
2, 3, and 4 -- Cookies
1, 3, and 5 -- Pastries and other baked goods
55
• Use a meat thermometer to determine the internal
temperature of the meat.
• If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the meat
to prevent over-browning.
• Let meat stand covered with foil 10-15 minutes after
removing it from the oven.
Keep warm
About keep warm
• The Warm mode will keep hot, cooked foods at
serving temperature. ALWAYS start with hot food. DO
NOT use this mode to heat cold food other than for
crisping crackers, chips and dry cereal.
• Serving dishes, plates and cups may be kept warm
with this mode.
• Warm mode temperatures range from 140°–150°F /
60°–66°C. Food should be at serving temperature
(above 140°F / 60°C) before being placed in the oven.
• Food may be kept hot in its cooking container or
transferred to a heat-safe serving dish.
• Aluminum foil may be used to cover food. Use only
heat-safe dishes.
•DO NOT open the oven door unnecessarily. Opening
the door will reduce the temperature of the oven.
• When keeping cooked food warm, allow time for the
oven to preheat before placing the item in the oven.
To set the keep warm mode
1. Turn the mode knob to WARM.
2. Turn the oven temperature knob to 150°F.
3. Place warmed dish in the oven and close the door.
Minimum internal cooking temperatures
The minimum internal temperatures that foods must reach
to be considered safe to eat, as determined by the U. S
Department of Agriculture Food Safety and Inspection
Service, are as follows:
Egg dishes, casseroles 160°F (72°C)
Leftovers 165°F (74°C)
Ground beef, veal, lamb, or pork 160°F (72°C)
Beef, veal, lamb roasts, steaks, or chops
Medium rare
Medium
Well done
145°F (63°C)
160°F (71°C)
170°F (77°C)
Pork roasts, steaks, or chops
Medium
Well done
160°F (72°C)
170°F (77°C)
Ham
Cook before eating
Fully cooked, to reheat
160°F (72°C)
140°F (60°C)
Poultry
Ground chicken, turkey
Whole chicken, turkey
Breasts, roasts
Thighs and wings
Stuffing (cooked alone or in bird)
165°F (74°C)
180°F (82°C)
170°F (77°C)
180°F (82°C)
165°F (74°C)
56
Home Connect®
This appliance is network-capable. Connecting your
appliance to a mobile device lets you control its functions
via the Home Connect app, adjust its basic settings and
monitor its operating status.
Home Connect services are not available in every country.
Availability of the Home Connect function depends on the
availability of Home Connect services in your country. You
can find information on this at: www.home-connect.com.
To be able to use Home Connect, you must first set up the
connection to the WLAN home network (Wi-Fi 1) and to
the Home Connect app.
The Home Connect app will guide you through the entire
registration process. Follow the instructions in the Home
Connect app to make the settings.
Tips
• Please consult the Home Connect documents
supplied.
• Please also note the information in the Home Connect
app.
Notes
• Please also note the safety information in this
instruction manual and ensure that it is also observed
when operating the appliance using the Home
Connect app.
• Operating the appliance on the appliance itself always
takes priority. It is not possible to operate the
appliance using the Home Connect app during this
time.
• In networked standby mode, the appliance requires a
maximum of 2 W.
Home Connect setup
To implement settings via Home Connect, you must have
installed and set up the Home Connect app on your
mobile device.
Follow the steps specified by the app to implement the
settings. The app must be open in order to perform the
setup process.
Note: We are constantly working to improve the Home
Connect app, which may lead to differences in the setup
steps. Please rely on the instructions in the latest version
of the Home Connect app to guide you through the setup
process.
To help your pairing experience, follow the link for a quick
‘how-to’ video guide: www.thermador.com/us/home-
connect/wifi-pairing-instructions.
What do you need to connect your appliance to Home
Connect?
• Your appliance must be installed properly.
• A smartphone or tablet is equipped with the latest
version of iOS or Android operating system.
• Your home appliance is within the Wi-Fi signal of your
home network.
• You have the name of your Wi-Fi network (SSID) and
its password (key) or access to the WPS button on
your Wi-Fi router.
Downloading the Home Connect app and
creating a user account
1. Open the App Store (Apple® devices) or Google
Play™ store (Android™ devices) on your smartphone
or tablet.
2. Search for the Home Connect (America) app
published by Robert Bosch Hausgeräte GmbH in the
store's search.
3. Open the app and register to create a Home Connect
account.
4. Write down your Home Connect account credentials
(user account and password). You will need them later.
Save your Home Connect login details here:
Network
name(SSID):...................................................................
.........
Password(Key):...............................................................
.........
– The app will guide you through the steps of
adding your appliance to Home Connect.
Automatically connecting your appliance
to your home network
1. Your appliance must be installed properly.
2. Open your Home Connect app to add an appliance.
3. Please follow the directions in the app and refer to this
guide only when prompted by the app.
Note
• A router that has WPS functionality is required.
1Wi-Fi is a registered trade mark of the Wi-Fi Alliance.
57
Manually registering your appliance in the
home network
1. Press SETTINGS and select HOME CONNECT.
2. Press ENTER.
If no network has been established, the Home
Connect assistant will guide you.
3. Press ENTER to select the Home Connect assistant.
4. Follow the instructions in the app.
5. Wait until “NETWORK CONNECTED” is shown on the
display.
The connection may fail. The display will alert you to
try again or connect automatically.
The appliance is ready to connect to the app.
6. Follow the instructions of the app on your mobile
device for automatic network registration.
The process for registering is completed once
“PAIRING SUCCESSFUL” is shown in the display.
Connect your appliance to your home
network with WPS
1. Press SETTINGS and select HOME CONNECT.
2. Press ENTER.
-- A request to press the WPS button on the router
within 2 minutes appears in the display.
3. Press the WPS button on your router.
-- Please consult your router's manual to locate the
WPS button.
-- The app will get notified once your appliance has
been successfully connected to your Wi-Fi
network.
4. Press ENTER.
-- A message will appear in the display informing the
user if the network was connected successfully.
5. Press START PAIRING in the Home Connect app.
6. Follow the directions in the app.
Remote start
If you want to start an oven operation using your mobile
device, you must activate remote start.
9WARNING
Risk of injury
REMOTE OPERATION This appliance is configurable
to allow remote operation at any time.
Do not store any flammable materials or temperature
sensitive items inside, on top or near surface units of
the appliance.
Notes
• For some models a permanent Remote start can be
activated via the Home Connect app. This function
allows a remote start of the available operating modes
without automatically deactivating Remote start.
• Remote start can only be activated if the Home
Connect setup has been successfully completed.
• Some operating modes can only be started on the
oven itself.
Setting remote start
• Select REMOTE START.
Remote start is automatically deactivated 24 hours
after remote start has been activated. When you start
the oven operation on the appliance, remote start is
automatically activated. You can therefore make
changes from your mobile device or start a new
operation.
appears in the display.
Home Connect settings
Adapt Home Connect to your needs.
You can find the Home Connect settings in the basic
settings for your appliance. Which settings the display
shows will depend on whether Home Connect has been
set up and whether the appliance is connected to your
home network.
Activating or deactivating Wi-Fi
You can use the Home Connect functions, if Wi-Fi is
activated.
1. Press SETTINGS to cycle through available options
until “HOME CONNECT SETTINGS” is displayed.
2. Press ENTER.
3. Press SETTINGS to cycle through available options
until “WI-FI ON” or “WI-FI OFF” is displayed.
4. Press ENTER.
5. Press 0 for turning Wi-Fi off, or 1 for turning Wi-Fi on.
“DEACTIVATING WI-FI” or “ACTIVATING WI-FI” is
displayed.
59
Note
• You can continue to use your oven as usual while
updates are downloading.
• Depending on your personal settings in the app,
software updates can also be set to download
automatically.
• We recommend that you install security updates as
soon as possible.
Data Protection
Please see the information on data protection.
The first time your appliance is registered on a home
network connected to the Internet, your appliance will
transmit the following types of data to the Home Connect
server (initial registration):
• Unique appliance identification (consisting of
appliance codes as well as the MAC address of the
installed Wi-Fi communication module).
• Security certificate of the Wi-Fi communication
module (to ensure a secure data connection).
• The current software and hardware version of your
appliance.
• Status of any previous reset to factory settings.
This initial registration prepares the Home Connect
functions for use and is only required when you want to
use the Home Connect functions for the first time.
Note: Please note that the Home Connect functions can
be utilized only with the Home Connect app. Information
on data protection can be called up in the Home Connect
app.
Wi-Fi module
FCC/IC Statements
The Home Connect Wi-Fi module is a communication
device designed to provide communication between
appliances and smart devices.
FCC COMPLIANCE STATEMENT
9 CAUTION
Risk of injury
Changes or modifications not expressly approved
could void your authority to use this equipment.
This device complies with Part 15 of the FCC Rules.
Operation is subject to the following two conditions:
• This device may not cause harmful interference, and
• This device must accept any interference received,
including interference that may cause undesired
operation.
INDUSTRY CANADA STATEMENT
This device complies with Industry Canada license exempt
RSS standard(s).
Operation is subject to the following two conditions:
• This device may not cause interference, and
• This device must accept any interference, including
interference that may cause undesired operation of
the device.
Model: COM2
FCC ID: 2AHES-COM2
IC ID: 21152-COM2
60
Using the steam
convection oven
Using the steam
convection oven
63
Steam oven
Description
9 CAUTION
Use care when opening the oven door during or
immediately after operation. Stand to the side of the
oven when opening an oven door to allow hot air or
steam to escape. Keep face well away from the open
door to avoid injury.
9 WARNING
DO NOT use aluminum foil or protective liners to line
any part of the oven, especially the cavity bottom.
Using foil or liners may result in a risk of electric shock
or fire.
9 CAUTION
DO NOT DO NOT cover the evaporator dish. place
ovenware on the cavity bottom.
9 CAUTION
DO NOT slide any accessories in between the rack
levels. The accessory may tip over.
Oven interior
The oven has four rack levels. The rack levels are
numbered bottom to top, as shown in the figure below.
Oven accessories
• Clean the accessories thoroughly with soapy water
and a cloth before initial use.
• These accessories are designed specifically for your
steam oven.
• You may use other ovenware appropriate for
casseroles, soufflés, round cakes, and similar dishes,
placing them on the wire rack.
The following steam oven accessories come with your
steam oven:
The additional accessories can be purchased in retail
appliance stores where Thermador products are sold or
through customer service.
1
2
3
4
Wire rack (CSRACKH):
Use for support during baking.
Perforated cooking pan
full-size (CS2XLPH):
Ideal for steaming fish or large
quantities of vegetables,
extracting juice from berries,
and much more.
Perforated cooking pan, half-
size (CS1XLPH):
Ideal for steaming fish or large
quantities of vegetables,
extracting juice from berries,
and much more.
Cooking pan, half-size
(CS1XLH):
Use for smaller quantities and
for rice and cereals.
Baking pan, full-size
(CS2LH):
Ideal for baking cakes and
catching dripping liquid when
steaming.
64
Steam oven modes
9 CAUTION
Use of inappropriate liquids can damage the
appliance! DO NOT fill the water tank with distilled
water or any other liquids.
Important:
• Use only fresh tap water or plain non-carbonated
purchased water to fill water tank.
• If your water is very hard (10 grains per gallon or
higher), use softened water.
• If your tap water is highly chlorinated (>40 mg/L), use
plain non-carbonated purchased water with a low
amount of chlorine.
Filling the water tank
To fill the water tank before each use
1. Open door and remove water tank (picture A).
2. Moisten the seal in the tank lid with some water prior
to initial use.
3. Fill the water tank to the “MAX” line with cold water
(picture B).
– The steam oven can operate at 100% steam for
150 minutes without the need to refill the tank.
4. Close tank lid until it snaps.
5. Insert water tank completely (picture C).
6. The tank must be flush with the tank funnel (picture
D).
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.
Mode Function
True conv Operates as a convection oven, with
no steam. Even heat distribution
assures superb moist cakes, sponge
cakes, and braised meat.
Reheat The inflow of steam keeps the food
moist and brings back the original
flavor, texture, and crispness when
cooked food is gently reheated.
Defrost This mode defrosts food for cooking
or serving.
Slow cook Slow roasting of all meat cuts and
types, especially roast beef and leg of
lamb, keeps them tender.
Proof Steam and convection modes are
combined to keep the surface of
rising bread dough from drying out
while the dough rises much faster
than at room temperature.
Steam conv The blend of steam and convection
modes is ideal for meat, soufflés, and
baked goods.
Steam Steaming preserves nutrients, texture
and taste in vegetables, fish, and side
dishes. It also allows you to efficiently
extract juice from fruits.
Steam program This mode allows you to automatically
program the cooking of many
different dishes.
max
B
A
D
C
65
Automatic calibration
The temperature at which water boils depends on the air
pressure, which is lower at higher elevations. The steam
oven automatically calibrates to adjust to the pressure
conditions in your area the first time steam is used at
212° °F (100 C). More steam than usual will be produced
during calibration.
After moving, to ensure that the steam oven automatically
adjusts to your new location, reset the range to its factory
settings and re-test water hardness.
Before using for the first time
Set the water hardness level
To set the water hardness level
1. Determine the hardness of your tap water by using
test strips (not provided) or by asking your water utility
company.
2. Press SETTINGS.
3. Press the left (
(
(
(( )
)
)
)) or , select WATER HARDNESS, and
press ENTER.
4. Press the right (
(
(
(( or )
)
)
)) and press ENTER when the arrow
points to the hardness level for your water. The factory
setting is 3.
1 = Softened
2 = Soft
3 = Average
4 = Hard
5 = Very Hard
If you move or if your water source changes, you will need
to reset the water hardness value.
Steam oven settings
Several oven features can be adjusted by selecting the
settings menu on the display screen. Many of these
features can be adjusted when the oven is first installed or
after a move to a new location.
To adjust the oven settings
1. Press SETTINGS.
2. Press the right (
(
(
(( or )
)
)
)) and press ENTER to adjust any of
the following settings:
– Country code
– Temperature units
– Weight units
– Calibration
– Water hardness
– Descale
– Steam clean
– Factory reset
Clean the oven using the steam mode
Before using the steam oven for the first time, heat it once
while it is empty:
1. Fill and slide in the water tank.
2. Turn the mode knob to STEAM and press ENTER.
3. Press the right (
(
(
(( )
)
)
)) or and set the cooking time for 20
minutes.
4. Once completed, leave the door cracked open until
the oven cools.
This initial cleaning will also calibrate the steam oven to
the air pressure at your location. Calibration produces
more steam than ordinary use.
Operating the steam oven
Using seven of the eight modes available in your steam
oven requires similar steps. Using a steam program is
somewhat different and is described separately starting
on page 77.
Setting the steam oven
To operate the steam oven
1. Place food in steam oven before preheat unless using
slow cook or true convection modes. In slow cook or
true convection modes place food in oven after steam
oven has been preheated.
– Food needs to be in the oven during preheat for
steam modes because if the door is opened to put
food inside after the preheat cycle then the steam
will leave the cavity, lowering the temperature,
which may cause the food to be undercooked.
2. Turn the mode ring to the desired heating mode.
TIMERS DRAWER ENTER
Steam
06:30
°
212
66
3. If temperature control is possible in the mode you
choose, turn the temperature knob to the desired
temperature. The desired temperature will be
displayed.
4. Press ENTER.
5. Press the right (
(
(
(( )
)
)
)) or and press ENTER.
– The oven will begin preheating. When the set
temperature has been reached, the cook timer will
begin counting down.
Changing the cook time
1. Press TIMERS.
2. Press the right (
(
(
(( )
)
)
)) or , set the desired time, and press
ENTER.
– A beep sounds when the timer ends. Press ENTER
to terminate the beep and timer.
At the end of cooking
After cooking with a steam-producing mode
1. Remove and empty the water tank.
2. Dry the seal of the tank lid and the slot.
3. Using the high density sponge provided with your
range (or a comparable soft sponge or cloth), wipe
out the oven and remove any remaining water so that
the evaporator dish in the bottom of the oven is dry.
IMPORTANT:
• Remove food residue and spills from the oven
immediately after the appliance has cooled down.
• Salts are very abrasive and can cause rust spots. The
steam oven cavity can rust if not properly cared for.
• The water tank is NOT dishwasher safe.
Operation of the cooling blower
• The cooling blower activates immediately for any of
the steam oven modes.
• If steam oven modes that use steam are switched off,
the cooling blower stays on for 10 minutes
independent from the oven temperature before
shutting off.
• If the door is opened during a mode that uses the
steam function, the cooling fan will cycle on and off
five-six times in succession to purge the excess steam.
Evaporator dish
• Steam, steam convection, defrost, and certain settings
of steam programs will have a rolling boil at the
evaporator dish. This is due to the need for a higher
temperature setting needed for these processes.
• True convection, reheat, slow cook, and proof are
gentler steaming processes and require a drier heat
and less moisture content.
Getting the most out of your
steam oven
Steam oven tips
9 WARNING
DO NOT use aluminum foil or protective liners to line
any part of the appliance, especially the oven bottom.
Installing these liners may result in risk of electric
shock or fire.
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.
Accessories
• Use the accessories that come with the appliance.
Ovenware
• If you use ovenware, always place it in the center of
the rack.
• The ovenware must be heat and steam resistant.
Thick-walled ovenware extends the cooking time.
• Use foil to cover food that would normally be
prepared in a water bath (such as when melting
chocolate).
Mode Temperature knob range
True conv Can use the full range of oven
temperatures.
Reheat 210° ° ° °F (100 C) – 360 F (180 C)
Defrost 110° °F (45 C) only. Cannot use the knob.
Slow cook 140° ° ° °F (60 C) – 250 F (120 C)
Proof 100° °F (38 C) only. Cannot use the knob.
Steam conv 250° ° ° °F (120 C) – 450 F (230 C)
Steam 212° °F (100 C) only. Cannot use the
knob.
67
Cooking times and quantities
• When steaming, the cooking times are based on the
size of the piece, not on the entire quantity of food.
• The appliance can steam up to 14 lbs. (6.4 kg) of food.
• Note the sizes of pieces listed in the tables. The
cooking time is shorter for smaller pieces and longer
for larger pieces.
• The quality and age of the food also affect the
cooking time. The values provided therefore serve
only as a guideline.
Distribute food evenly
• Always distribute the food evenly in the ovenware. If
the food is placed unevenly in the ovenware, it will
cook unevenly.
Delicate food
• Do not layer delicate foods too high in the baking
pan. It is better to use two pans in this case.
Cooking an entire meal
• Place the food with the longest cooking time in the
appliance first and then add the remaining dishes at
the appropriate time. This will ensure that all dishes
are ready at the same time.
• The total cooking time will be longer when cooking an
entire meal, since every time the appliance door is
opened, some steam escapes and the appliance has
to reheat.
68
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
Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup.
Food Size Accessories and rack
levels Oven mode Temperature Cooking time
Artichokes Whole Perforated + baking pan Steam 210˚F (100˚C) 30 – 35 min.
Asparagus, green* Whole Perforated + baking pan Steam 210˚F (100˚C) 7 – 12 min.
Asparagus, white* Whole Perforated + baking pan Steam 210˚F (100˚C) 10 – 15 min.
Beets, red Whole Perforated + baking pan Steam 210˚F (100˚C) 40 – 50 min.
Broccoli Florets Perforated + baking pan Steam 210˚F (100˚C) 8 – 10 min.
Brussels sprouts Florets Perforated + baking pan Steam 210˚F (100˚C) 20 – 30 min.
Cabbage, green Shredded Perforated + baking pan Steam 210˚F (100˚C) 25 – 35 min.
Cabbage, red Shredded Perforated + baking pan Steam 210˚F (100˚C) 30 – 35 min.
Carrots Slices Perforated + baking pan Steam 210˚F (100˚C) 10 – 20 min.
Cauliflower Florets Perforated + baking pan Steam 210˚F (100˚C) 10 – 15 min.
Cauliflower Whole Perforated + baking pan Steam 210˚F (100˚C) 30 – 40 min.
Fennel Slices Perforated + baking pan Steam 210˚F (100˚C) 10 – 14 min.
Green beans – Perforated + baking pan Steam 210˚F (100˚C) 15 – 20 min.
Kohlrabi Slices Perforated + baking pan Steam 210˚F (100˚C) 15 – 20 min.
Leeks Slices Perforated + baking pan Steam 210˚F (100˚C) 4 – 6 min.
Peas – Perforated + baking pan Steam 210˚F (100˚C) 5 – 10 min.
Pea pods – Perforated + baking pan Steam 210˚F (100˚C) 8 – 12 min.
Spinach* – Perforated + baking pan Steam 210˚F (100˚C) 2 – 3 min.
Stuffed vegetables
(zucchini, eggplant,
peppers)
DO NOT
precook
vegetables
Baking pan at level 2 Steam conv 350˚F (177˚C) 15 – 30 min.
Swiss Chard* Shredded Perforated + baking pan Steam 210˚F (100˚C) 8 – 10 min.
Zucchini Slices Perforated + baking pan Steam 210˚F (100˚C) 2 – 3 min.
* Preheat the appliance.
Food Ratio Accessories and rack
levels Oven mode Temperature Cooking time
Potatoes (unpeeled) Medium size Perforated (level 3) +
baking pan (level 1)
Steam 210˚F (100˚C) 35 – 45 min.
Potatoes (peeled) Quartered Perforated (level 3) +
baking pan (level 1)
Steam 210˚F (100˚C) 20 – 25 min.
69
Meat, poultry, fish
Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection
steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices.
Using the steam convection mode makes the meat particularly tender and juicy on the inside while forming a crust on
the outside.
Potato gratin – Baking pan (level 2) Steam 210˚F (100˚C) 35 – 45 min.
Brown rice 1:2 Baking pan Steam 210˚F (100˚C) 30 – 40 min.
Long grain rice 1:2 Baking pan Steam 210˚F (100˚C) 20 – 30 min.
Basmati rice 1:1.5 Baking pan Steam 210˚F (100˚C) 20 – 30 min.
Parboiled rice 1:1.5 Baking pan Steam 210˚F (100˚C) 15 – 20 min.
Lentils 1:2 Baking pan Steam 210˚F (100˚C) 30 – 45 min.
Canellini beans,
pre-softened
1:2 Baking pan Steam 210˚F (100˚C) 65 – 75 min.
Couscous 1:1 Baking pan Steam 210˚F (100˚C) 6 – 10 min.
Dumplings – Perforated (level 3) +
baking pan (level 1)
Steam 205˚F (95˚C) 20 – 25 min.
Food Ratio Accessories and rack
levels Oven mode Temperature Cooking time
Food Weight Accessories and rack
levels Oven mode Temperature Cooking time
POULTRY
Chicken, whole 2.65 lbs.
(1.2 kg)
Wire rack + baking
pan (level 2)
Steam conv 375˚F (190˚C) 50 – 60 min.
Chicken, halved per 1 lbs.
(0.4 kg)
Wire rack + baking
pan (level 2)
Steam conv 375˚F (190˚C) 35 – 45 min.
Chicken breast per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 210˚F (100˚C) 15 – 25 min.
Chicken pieces per 2.65 lbs.
(1.2 kg)
Wire rack + baking
pan (level 2)
Steam conv 375˚F (190˚C) 20 – 35 min.
Duck, whole 4.5 lbs.
(2 kg)
Wire rack + baking
pan (level 2)
Steam conv
True conv
400˚F(205˚C) 60 – 80 min.
15 – 20 min.
Duck breast* per 0.77 lbs.
(0.35 kg)
Wire rack + baking
pan (level 2)
Steam conv 375˚F (190˚C) 10 – 15 min.
Turkey, whole,
unstuffed
8 – 11 lbs. Wire rack + baking
pan (level 2)
Steam conv 325˚F (165˚C) 50 – 75 min.
Turkey, whole,
unstuffed**
12 – 14 lbs. Wire rack + baking
pan (level 2)
Steam conv 325˚F (165˚C) 80 – 95 min.
Rolled turkey roast 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv 300˚F (150˚C) 70 – 90 min.
Turkey breast 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam conv 300˚F (150˚C) 60 – 80 min.
* Sear first
** Use baking pan 1-5/8'' deep (see additional accessories)
71
Slow cooking meat
Slow cooking is ideal for cooking all tend ill be cooked medium rare. The meat stays very moist er cuts of meat that w
and is tender.
Place the baking pan in the combination oven and preheat the oven using Slow Cook mode. Sear the meat well on all
sides on the cooktop. Place the meat in the preheated combination oven and continue to slow cook. After it is done,
arrange it on preheated plates and add a warm sauce on top.
Soufflés, casseroles, additions to soups
Trout, whole per 0.5 lbs.
(0.2 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175˚F (80˚C) 12 – 15 min.
Cod, filet per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175˚F (80˚C) 10 – 14 min.
Salmon, filet per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 210˚F (100˚C) 8 – 10 min.
Clams, oysters 0.33 lbs.
(0.15 kg)
Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
Haddock, perch filet per 0.5 lbs.
(0.2 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175˚F (80˚C) 10 – 20 min.
Stuffed sole rolls – Perforated (level 3) +
baking pan (level 1)
Steam 175˚F (80˚C) 10 – 20 min.
Shrimp, large per 1 lb
(0.4 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 210˚F (100˚C) 8 – 13 min.
Shrimp, medium per 1 lb
(0.4 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 210˚F (100˚C) 5 – 8 min.
Food Weight Accessories and rack
levels Oven mode Temperature Cooking time
* Sear first
** Use baking pan 1-5/8'' deep (see additional accessories)
Food Weight Accessories and rack
levels Temperature Cooking time
Boned leg of lamb 2 – 3.5 lbs.
(1 – 1.5 kg)
Baking pan (level 2) 175˚F (80˚C) 140 – 160 min.
Roast beef 3.5 – 5.5 lbs.
(1.5 – 2.5 kg)
Baking pan (level 2) 175˚F (80˚C) 150 – 180 min.
Pork fillets – Baking pan (level 2) 175˚F (80˚C) 50 – 70 min.
Pork medallions – Baking pan (level 2) 175˚F (80˚C) 50 – 60 min.
Beef steaks approx. 1.2'' thick Baking pan (level 2) 175˚F (80˚C) 40 – 80 min.
Duck breast – Baking pan (level 2) 175˚F (80˚C) 35 – 55 min.
Food Accessories and rack levels Oven mode Temperature Cooking time
Lasagna Baking pan (level 2) Steam conv 350˚F (177˚C) 35 – 45 min.
Soufflés Soufflé dish + wire rack (level 2) Steam conv 350˚F (177˚C) 15 – 25 min.
Semolina dumplings
Perforated (level 3) + baking pan (level 1)
Steam 195˚F (205˚C) 7 – 10 min.
72
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 195˚F (90˚C). Remove from heat and let cool to 105˚F (40˚C). Heating the milk
is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the
appropriate amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids.
After it is done, arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the
refrigerator to cool.
Cakes and baked goods
Dark metal baking pans are recommended. The temperature and cooking time depend on the quantity and
consistency of the dough. Temperature ranges are therefore provided in the charts. Start with a lower temperature
setting. This will provide for more even browning. Use a higher temperature setting the next time, if necessary. DO
NOT overfill the rack or baking pan.
Food Accessories and rack levels Oven mode Temperature Cooking time
Yeast dumplings Baking pan (level 2) Steam 210˚F (100˚C) 20 – 25 min.
Egg custard Mold + wire rack (level 2) Steam 200˚F (93˚C) 15 – 20 min.
Sweet baked items
(such as rice pudding)
Oven-proof dish + wire rack (level 2) Steam conv 350˚F (177˚C) 50 – 60 min.
Rice pudding* Baking pan (level 2) Steam 210˚F (100˚C) 25 – 35 min.
Yogurt Portion-sized jars + wire rack (level 2) Steam 105˚F (40˚C) 300 – 360 min.
Apple compote Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
Pear compote Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
Cherry compote Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
Rhubarb compote Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
Plum compote Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
*You can also use the relevant program (see Automatic Programming).
Food Accessories and rack
levels Oven mode Temperature Cooking time
CAKE IN MOLDS OR SPRINGFORM PANS
Sponge cake 10-inch tube pan + wire
rack (level 2)
True conv 300˚F (150˚C) 60 – 70 min.
Sponge flan base Ring + wire rack (level 2) True conv 300˚F (150˚C) 30 – 45 min.
Delicate fruit flan, sponge Spring-form cake pan +
wire rack (level 2)
True conv 300˚F (150˚C) 45 – 55 min.
Sponge base (2 eggs) Ring + wire rack (level 2) True conv 375˚F (175˚C) 12 – 16 min.
Sponge flan (6 eggs) Spring-form cake pan +
wire rack (level 2)
True conv 300˚F (150˚C) 25 – 35 min.
Shortcrust pastry base with crust Spring-form cake pan +
wire rack (level 2)
True conv 300˚F (150˚C) 40 – 50 min.
Swiss flan Spring-form cake pan +
wire rack (level 2)
True conv 375˚F (175˚C) 35 – 60 min.
73
Bundt®Bundt® cake pan + wire
rack (level 2)
True conv 300˚F (150˚C) 35 – 45 min.
Savory cakes Quiche dish + wire rack
(level 2)
True conv 375˚F (175˚C) 35 – 60 min.
Apple tart Flan base cake pan +
wire rack (level 2)
True conv 375˚F (175˚C) 35 – 50 min.
SHEET CAKES
Yeast cake
Baking pan (level 2)
Steam conv
True conv
300˚F (150˚C) 35 – 45 min.
35 – 45 min.
Swiss roll
Baking pan (level 2)
True conv 375˚F (175˚C) 10 – 15 min.
Braided loaf
Baking pan (level 2)
Steam conv 300˚F (150˚C) 25 – 35 min.
Strudel, sweet
Baking pan (level 2)
Steam conv 350˚F (177˚C) 40 – 60 min.
Onion tart
Baking pan (level 2)
Steam conv 350˚F (177˚C) 30 – 40 min.
BREAD, BREAD ROLLS
White bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level
2)
Steam conv
True conv
400˚F(204˚C)
325˚F (163˚C)
15 – 20 min.
20 – 25 min.
Sourdough bread, 1.7 lbs. (0.75 kg)
flour
Baking pan +
parchment paper (level
2)
Steam conv
True conv
400˚F(204˚C)
300˚F (150˚C)
15 – 20 min.
40 – 60 min.
Multi-grain bread,
1.7 lbs. (0.75 kg) flour
Baking pan +
parchment paper (level
2)
Steam conv
True conv
400˚F(204˚C)
325˚F (163˚C)
15 – 20 min.
25 – 40 min.
Whole grain bread, 1.7 lbs. (0.75 kg)
flour
Baking pan +
parchment paper (level
2)
Steam conv
True conv
400˚F(204˚C)
300˚F (150˚C)
20 – 30 min.
40 – 60 min.
Rye bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level
2)
Steam conv
True conv
400˚F(204˚C)
300˚F (150˚C)
20 – 30 min.
50 – 60 min.
Bread rolls, 0.15 lbs. (70 g) each,
unbaked
Baking pan +
parchment paper (level
2)
Steam conv 375˚F (175˚C) 25 – 30 min.
Bread rolls made with sweet yeast
dough, 0.15 lbs. (70 g) each,
unbaked
Baking pan +
parchment paper (level
2)
Steam conv 350˚F (177˚C) 20 – 30 min.
SMALL BAKED PRODUCTS
Meringue Baking pan (level 2) True conv 175˚F (80˚C) 120 – 180 min.
Macaroons Baking pan (level 2) True conv 300˚F (150˚C) 15 – 25 min.
Puff pastry Baking pan (level 2) Steam conv 350˚F (177˚C) 10 – 20 min.
Muffins Muffin pan + wire rack
(level 2)
True conv 350˚F (177˚C) 20 – 30 min.
Choux pastry, such as cream puffs Baking pan (level 2) True conv 350˚F (177˚C) 27 – 35 min.
Biscuits Baking pan (level 2) True conv 300˚F (150˚C) 12 – 17 min.
Leavened cake, such as apple cake Baking pan (level 2) True conv 300˚F (150˚C) 15 – 20 min.
Food Accessories and rack
levels Oven mode Temperature Cooking time
74
Reheating foods
Juice extraction
Before extracting juice from berries, place the berries in a bowl and add sugar. Let the berries sit for one hour so that
the juice is drawn out. Place berries in the perforated cooking pan and place pan at rack level 3. To catch the juice,
place the non-perforated cooking pan at rack level 1. When ready, pour the berries into a cheese cloth and squeeze
out the remaining juice.
Defrosting
9 WARNING
When defrosting animal food products, make sure to
remove the thawed liquid. The liquid must not come
into contact with other food products. Bacteria could
be transferred to the other food. After the food has
thawed, heat up the steamer oven using True
Convection for 15 minutes at 360˚F (180˚C).
• Freeze the food as flat as possible and in appropriate
portions.
• Do not freeze oversized portions.
• Defrost the food in the freezer bag on a plate or in the
perforated cooking pan.
• Always slide the baking pan under the perforated
cooking pan. This keeps the food from lying in the
defrosted water and keeps the oven clean.
• If necessary, while the food is thawing, split it up or
take pieces that have already thawed out of the
appliance.
• Defrosting meats: Thaw cuts of meat that will be
breaded just until seasonings and bread crumbs can
stick to the meat.
• Defrosting poultry: Remove from packaging before
defrosting. Make sure to pour out any defrosted
liquid.
Food Accessories and rack levels Oven mode Temperature Cooking time
Dinner plate Wire rack (level 2) Reheat 250˚F (120˚C) 12 – 18 min.
Vegetables Baking pan (level 3) Reheat 210˚F (100˚C) 12 – 15 min.
Noodles, potatoes, rice Baking pan (level 3) Reheat 210˚F (100˚C) 5 – 10 min.
Bread rolls* Baking pan + Wire rack (level 2) Steam conv 350˚F (177˚C) 6 – 8 min.
Baguettes* Baking pan + Wire rack (level 2) Steam conv 350˚F (177˚C) 5 – 10 min.
Bread* Baking pan + Wire rack (level 2) Steam conv 350˚F (177˚C) 8 – 12 min.
Pizza Wire rack + baking pan (level 3) Reheat 350˚F (177˚C) 12 – 15 min.
*Preheat for 5 minutes
Food Weight Accessories and rack
levels Temperature Cooking time
Chicken parts, bone-in 2 lbs. (1 kg)
Perforated (level 3) +
baking pan (level 1)
120˚F (50˚C) 60 – 70 min.
Chicken parts, boneless 1 lb. (0.4 kg)
Perforated (level 3) +
baking pan (level 1)
120˚F (50˚C) 30 – 35 min.
Block-frozen vegetables (such as spinach)
1 lb. (0.4 kg)
Perforated (level 3) +
baking pan (level 1)
120˚F (50˚C) 20 – 30 min.
Berries 0.66 lbs. (0.3
kg)
Perforated (level 3) +
baking pan (level 1)
120˚F (50˚C) 5 – 8 min.
Fish fillets 1 lb. (0.4 kg)
Perforated (level 3) +
baking pan (level 1)
120˚F (50˚C) 15 – 20 min.
Beef –
Perforated (level 3) +
baking pan (level 1)
120˚F (50˚C) 70 – 80 min.
75
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.
Frozen products
Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold
oven.
Food Weight Accessories and rack
levels Temperature Cooking time
Yeast dough 2 lbs. (1 kg) Bowl + wire rack 100˚F (38˚C) 20 – 30 min.
Sourdough 2 lbs. (1 kg) Bowl + wire rack 100˚F (38˚C) 20 – 30 min.
Food Accessories and rack levels Oven mode Temperature Cooking time
Yeast dough Perforated (level 3) + Baking pan (level 1) Steam 210˚F (100˚C) 30 – 45 min.
Sourdough Perforated (level 3) + Baking pan (level 1) Steam 210˚F (100˚C) 40 – 50 min.
Food Accessories and rack levels Oven mode Temperature Cooking time
French fries Baking pan + parchment paper
(level 2)
True conv 350˚F (177˚C) 25 – 35 min.
Croquettes Baking pan + parchment paper
(level 2)
True conv 350˚F (177˚C) 18 – 22 min.
Thinly sliced fried potatoes Baking pan + parchment paper
(level 2)
True conv 3350˚F (177˚C) 25 – 30 min.
Pasta, fresh, refrigerated* Baking pan + parchment paper
(level 2)
Steam 210˚F (100˚C) 5 – 10 min.
Lasagna, frozen Baking pan + wire rack (level 2) Steam conv 375˚F (190˚C) 35 – 55 min.
Pizza, thin crust Baking pan + wire rack (level 2) True conv 3350˚F (177˚C) 15 – 23 min.
Pizza, deep dish Baking pan + wire rack (level 2) True conv 350˚F (177˚C) 18 – 25 min.
Pizza, French bread Baking pan + wire rack (level 2) True conv 350˚F (177˚C) 18 – 22 min.
Chilled pizza Baking pan + parchment paper
(level 2)
True conv 350˚F (177˚C) 12 – 17 min.
Herb butter baguettes,
refrigerated
Baking pan (level 2) True conv 350˚F (177˚C) 15 – 20 min.
Pretzels, frozen Baking pan + parchment paper
(level 2)
True conv 350˚F (177˚C) 18 – 22 min.
Partially cooked bread rolls
or baguettes, pre-baked
Baking pan + parchment paper
(level 2)
True conv 300˚F (150˚C) 18 – 22 min.
Strudel, frozen Baking pan + parchment paper
(level 2)
Steam conv 350˚F (177˚C) 45 – 60 min.
Fish sticks Baking pan + parchment paper
(level 2)
True conv 400˚F (205˚C) 20 – 24 min.
Whole fish Perforated (level 3) + Baking pan
(level 1)
Steam 210˚F (100˚C) 20 – 25 min.
*Add a little liquid
76
Special foods
Frozen fish fillets Baking pan + wire rack (level 2) Steam conv 350˚F (177˚C) 35 – 50 min.
Salmon fillets Perforated (level 3) + Baking pan
(level 1)
Steam 210˚F (100˚C) 20 – 25 min.
Broccoli Perforated (level 3) + Baking pan
(level 1)
Steam 210˚F (100˚C) 4 – 6 min
Cauliflower Perforated (level 3) + Baking pan
(level 1)
Steam 210˚F (100˚C) 5 – 8 min.
Green beans Perforated (level 3) + Baking pan
(level 1)
Steam 210˚F (100˚C) 4 – 6 min
Peas Perforated (level 3) + Baking pan
(level 1)
Steam 210˚F (100˚C) 4 – 6 min
Carrots Perforated (level 3) + Baking pan
(level 1)
Steam 210˚F (100˚C) 3 – 5 min.
Mixed vegetables Perforated (level 3) + Baking pan
(level 1)
Steam 210˚F (100˚C) 4 – 8 min.
Brussels sprouts Perforated (level 3) + Baking pan
(level 1)
Steam 210˚F (100˚C) 5 – 10 min.
Food Accessories and rack levels Oven mode Temperature Cooking time
*Add a little liquid
Food Size Accessories and rack
levels Oven mode Temperature Cooking time
Soft cooked eggs Large Perforated + (level 3)
Baking Pan (level 1)
Steam 210˚F (100˚C) 9 – 11 min.
Hard cooked eggs Large Perforated + Baking
Pan
Steam 210˚F (100˚C) 14 – 17 min.
77
Steam programs
Introduction to steam
programs
Automatic programming makes it easy to prepare food.
Your steam oven’s steam program mode automatically
sets the oven to cook different foods.
The following pointers will help you get excellent results
with steam programs:
• Use only ONE level of the oven.
• Use the recommended ovenware. All meals have been
tested using this ovenware, and results may vary if
different ovenware is used.
• When cooking food in a perforated baking pan, insert
the baking pan at rack level 1 to catch any drippings.
• Add liquid and food mixtures such as rice and water
no more than 1.6 inches up the side of the baking pan.
• Automatic programming requires that you know the
weight of the food. For individual pieces, like pieces
of chicken, always enter the weight of the largest
piece. The total weight must be within the preset
weight range.
• Cooking results may vary depending on the amount
and quality of the food.
Setting steam programs
To set a steam program
1. Turn the mode knob to STEAM PROGRAMS.
2. Press the right (
(
(
(( or )
)
)
)), select the desired food grouping,
and press ENTER.
3. Press the right (
(
(
(( )
)
)
)) or , select the sub-group, and press
ENTER.
4. Press the right (
(
(
(( )
)
)
)) or to set the weight and press
ENTER.
5. Place your food in the steam oven as instructed in the
display. Close the oven door and press ENTER.
– After starting the program different cooking
notifications may appear, for example “Wait for
preheating”.
– After preheated, the display screen will inform you
of the program countdown.
TIMERS DRAWER ENTER
Vegetables
Press Enter to save
06:30
TIMERS DRAWER ENTER
Poultry
Press Enter to save
06:30
TIMERS DRAWER ENTER
Chicken PortionsPoultry
Press Enter to save
06:30
NTE
TE
TIMERS DRAWER ENTER
Chicken Portions 0.70 lb
Press Enter to save
06:30 x 30min 00s
TIMERS DRAWER ENTER
0.70 lb, 30min 00s
Rack on universal pan, level 3
Cooking instructions...
Press Enter to save
NTE
TE
TIMERS DRAWER ENTER
Wait for preheating
TIMERS DRAWER ENTER
Chicken Portions 0.70 lb
06:30 x 20min 00s
78
To continue cooking
After the program has ended you have the ability to
continue cooking.
1. Press ENTER.
2. Press the right (
(
(
(( or )
)
)
)) to adjust the time and press
ENTER.
Setting an end time for a program
You can change the time when the food will be done. The
appliance starts automatically and turns off at the
preferred End Time. Operation starts automatically at the
correct time.
1. After setting a steam program, press TIMERS.
2. Press the left (
(
(
(( )
)
)
)) or , select OVEN TIMER, and press
ENTER.
– The oven time is grayed out because it is
determined by the program.
3. Press the left (
(
(
(( or )
)
)
) ) and select END TIME.
4. Press the right (
(
(
(( or )
)
)
)), to set the END TIME, and press
ENTER.
– A “Waiting time” notification will appear briefly in
the display screen.
– During the waiting time all elements on the basic
screens turn to blue.
TIMERS DRAWER ENTER
Program completed
Continue cooking with Enter
NTE
NTE
TIMERS DRAWER ENTER
Continue
Cooking
Start with Enter
06:30 œ 30min 00s
NTE
NTE
x 10min 00s
TIMERS DRAWER ENTER
Chicken Portions
06:30 y 08:30
0.70 lb
79
Steam 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.
(0.5 kg)
0.3 lbs.
(0.2 kg)
4.1 lbs.
(2 kg)
Perforated (level 3) + baking pan (level 1)
Broccoli florets 1.1 lbs.
(0.5 kg)
0.3 lbs.
(0.2 kg)
4.1 lbs.
(2 kg)
Perforated (level 3) + baking pan (level 1)
Green beans 1.1 lbs.
(0.5 kg)
0.3 lbs.
(0.2 kg)
4.1 lbs.
(2 kg)
Perforated (level 3) + baking pan (level 1)
Green asparagus (of equal size) 1.1 lbs.
(0.5 kg)
0.3 lbs.
(0.2 kg)
4.1 lbs.
(2 kg)
Perforated (level 3) + baking pan (level 1)
Mixed veggies, steam 1.1 lbs.
(0.5 kg)
0.3 lbs.
(0.2 kg)
4.1 lbs
(2 kg)
Perforated (level 3) + baking pan (level 1)
Potatoes, peeled 1.1 lbs.
(0.5 kg)
0.3 lbs.
(0.2 kg)
4.1 lbs.
(2 kg)
Perforated (level 3) + baking pan (level 1)
Potatoes, unpeeled 1.1 lbs.
(0.5 kg)
0.3 lbs.
(0.2 kg)
4.1 lbs.
(2 kg)
Perforated (level 3) + baking pan (level 1)
CEREALS AND GRAINS
Weigh out the food to be cooked and add the correct amount of water:
Rice 1:1.5, Couscous 1:1
Stir the cereal or grain after cooking to help it quickly absorb the remaining water.
To prepare risotto, add water to the risotto at a ratio of 1:2. Enter the entire weight, including the water. One cup of
risotto and 2 cups of water equal approximately 1.5 lbs. (0.68 kg). The message “stir” will appear after
approximately 15 minutes. Stir the risotto, and continue cooking.
Long grain Baking pan (level 2)
Basmati Baking pan (level 2)
Brown rice Baking pan (level 2)
Couscous Baking pan (level 2)
Risotto, arborio 2.2 lbs.
(1 kg)
1.0 lbs.
(0.5 kg)
4.2 lbs.
(2 kg)
Baking pan (level 2)
POULTRY
Weigh individual pieces of chicken. Enter the weight of the heaviest piece. DO NOT place pieces of chicken on top
of one another in the ovenware. You can marinate the pieces of chicken before cooking.
Fresh whole chicken 2.2 lbs.
(1 kg)
1.6 lbs.
(0.7 kg)
4.5 lbs.
(1.5 kg)
Wire rack + baking pan (level 2)
Fresh chicken portions 0.2 lbs.
(0.1 kg)
0.1 lbs.
(0.04 kg)
0.8 lbs.
(0.36 kg)
Wire rack + baking pan (level 2)
BEEF
A tall roast is recommended for roast beef.
Pot roast 2.2 lbs.
(1 kg)
2.2 lbs.
(1 kg)
3.3 lbs.
(1.5 kg)
Baking pan (level 2)
80
Sirloin, medium, slow cook (sear
before cooking)
2.2 lbs.
(1 kg)
2.2 lbs.
(1 kg)
4.2 lbs.
(2 kg)
Baking pan (level 2)
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 kg)
1.8 lbs.
(0.8 kg)
4.2 lbs.
(2 kg)
Wire rack + baking pan (level 2)
LAMB (BONE-IN LEG OF LAMB)
Leg, well done 2.2 lbs.
(1 kg)
2.2 lbs.
(1 kg)
4.2 lbs.
(2 kg)
Wire rack + baking pan (level 2)
Leg, medium 2.2 lbs.
(1 kg)
2.2 lbs.
(1 kg)
4.2 lbs.
(2 kg)
Baking pan (level 2)
FISH
Grease the perforated cooking pan to prepare for the fish. DO NOT place whole fish, fish fillets, or fish sticks on top
of each other. Enter the weight of the heaviest piece of fish and select pieces that are approximately the same size.
Whole fresh fish 1.3 lbs.
(0.6 kg)
0.7 lbs.
(0.3 kg)
4.1 lbs.
(2 kg)
Perforated (level 3) + baking pan (level 1)
Fresh fish fillet 0.4 lbs.
(0.2 kg)
0.2 lbs.
(0.1 kg)
4.0 lbs.
(2 kg)
Perforated (level 3) + baking pan (level 1)
Oysters & clams 2.2 lbs.
(1 kg)
1.2 lbs.
(0.5 kg)
5.2 lbs.
(2.5 kg)
Perforated (level 3) + baking pan (level 1)
BREADS
Use parchment paper on the baking pan when baking breads and rolls. Programs are for free-form loaves only.
Baking bread in a loaf pan is not recommended. The dough should not be too soft. Before baking, use a sharp knife
to make several slashes, about 0.4" (1 cm) deep into the bread dough. Let the dough rise before baking. The
program is for baking only. Fresh rolls should all weigh the same. Enter the weight of the individual bread rolls.
Braided loaf 2.2 lbs.
(1 kg)
1.0 lbs.
(0.5 kg)
4.2 lbs.
(2 kg)
Baking pan (level 2)
Multi-grain bread 2.2 lbs.
(1 kg)
1.4 lbs.
(0.6 kg)
4.2 lbs.
(2 kg)
Baking pan (level 2)
Rye bread 2.2 lbs.
(1 kg)
1.4 lbs.
(0.6 kg)
4.2 lbs.
(2 kg)
Baking pan (level 2)
White bread 2.2 lbs.
(1 kg)
1.0 lbs.
(0.5 kg)
4.2 lbs.
(2 kg)
Baking pan (level 2)
Fresh rolls 0.1 lbs.
(0.05 kg)
0.1 lbs.
(0.05 kg)
0.6 lbs.
(0.3 kg)
Baking pan (level 2)
Food Default
weight
Min.
weight
Max.
weight
Accessories and rack levels
Using the
warming drawer
Using the
warming drawer
83
Warming drawer
Operating the warming
drawer
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. DO NOT
use the warming drawer to heat cold food other than
crisping crackers, chips, and dry cereal or warming dishes
or plates.
The warming drawer will automatically shut off after
12 hours.
9 CAUTION
Plastic containers or plastic wrap can melt if in direct
contact with the drawer or a hot utensil. If it melts
onto the drawer, it may not be removable.
9 WARNING
•DO NOT store flammable materials in the
warming drawer. This includes paper, plastic or
cloth items, such as cookbooks and towels, as well
as flammable liquids.
•DO NOT use the warming drawer to heat towels.
•DO NOT store explosives, such as aerosol cans, in
or near the drawer. Flammable materials may
explode and result in fire or property damage.
9 CAUTION
To maintain food safety, DO NOT leave food in the
oven for more than one hour before or after cooking.
To turn the warming drawer on
1. Press DRAWER on the display panel.
2. Press the right (
(
(
( ( or )
)
)
) ) to select the HEAT LEVEL and
press ENTER.
– The warming drawer icon is displayed on the left
side of the screen.
Allow the drawer to preheat. For best results, preheat for
the following times:
• Low: 5 minutes
• Med: 10 minutes
• High: 15 minutes
3. Place cooked, hot food in the drawer.
To turn the warming drawer off
1. Press DRAWER on the display panel.
2. Press the right (
(
(
( ( or )
)
)
) ) , select OFF, and press ENTER.
TIMERS DRAWER ENTER
off
Warming
Drawer
06:30
RAW
AW
TIMERS DRAWER ENTER
low
Warming
Drawer
06:30
TIMERS DRAWER ENTER
06:30
84
Keeping food warm
It is okay to leave food in the cookware it was prepared in.
You can also transfer food to a heat-safe serving dish
before placing it in the warming drawer. Aluminum foil
may be used to cover food.
Warming plates and bowls
1. Place plates and bowls in warming drawer.
2. Set heat level to HIGH.
• Allow the cookware to heat up slowly as the
warming drawer preheats.
•DO NOT place cold plates in an already heated
warming drawer. Placing a cold dish into a hot
environment can cause the glass to expand
rapidly, which may result in the cookware
breaking.
3. Use pot holders to remove hot plates after heating.
Crisping stale items
Place food in low-sided dishes or pans.
1. Set heat level to LOW.
2. Preheat for 5 minutes, then place dish in drawer.
3. Check crispness after 45 minutes. Continue crisping if
needed.
9 WARNING
DO NOT use aluminum foil or protective liners to line
any part of the warming drawer, especially the oven
bottom. Installation of these liners may result in a risk
of electric shock or fire.
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
Fruits+Med
Gelatin (to dissolve) High
Gravy, cream sauces+Med
Ham, Lamb and Pork+Med
Pie crusts+Med
Potatoes, baked+High
Potatoes, mashed+Med
Poultry, roasted+Med
Sausage+High
Vegetables+Med
Plates High
Cups, heat-safe Low
Plate of food+Med
* Preheat cookware
** Cover food
+
Preheat cookware and cover food
Care and
maintenance
Care and maintenance
87
Care and maintenance
9 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.
• The elimination of soil during self-cleaning may
facilitate the emission of small amounts of
chemicals or other substances that may be
harmful upon sufficient exposure. To minimize
exposure to these substances, provide good
ventilation with an open window, or use a
ventilation fan or hood.
• For the self-cleaning cycle of your range, remove
small animals and birds from the kitchen and
surrounding areas. Open a nearby window for
additional ventilation. During self-clean, fumes are
released that may be harmful.
Brand names
• The use of brand names is intended only to indicate a
type of cleaner. This does not constitute an
endorsement.
• The omission of any brand name cleaner does not
imply its adequacy or inadequacy.
• Many products are regional in distribution and can be
found in local markets.
• It is imperative that all cleaning products be used in
strict accordance with the instructions on its package.
• Certain trademarks contained herein are third-party
trademarks belonging to their respective owners. All
others are trademarks of BSH Home Appliances Corp
or its affiliates.
About self-clean
• The self-cleaning mode of your new range features
pyrolytic self-cleaning. When set to the self clean
mode, the oven reaches a high temperature,
approximately 850°F (454°C), that burns off the food
soil.
• When the oven is set for self clean, the standard
cooktop burners and the electric griddle and grill may
be used. The burners having the ExtraLow® feature
cannot be used.
• It is common to see smoke and/or flames during the
clean cycle, depending on the content and amount of
soil remaining in the oven. If a flame persists, turn off
the oven and allow it to cool before opening the door
to wipe up the excessive food soil.
• At the end of the clean cycle, some gray ash or
burned residue may remain inside the oven. This is a
mineral deposit that does not burn or melt. The
amount of ash depends on how heavily soiled the
oven was before it was cleaned. When the oven is
cold, it is easily removed using a damp paper towel,
sponge, or cloth.
Before self-cleaning the oven
DO NOT USE OVEN CLEANERS – No commercial oven
cleaner or oven liner protective coating of any kind should
be used in or around any part of the oven.
To reduce flare ups and excess smoke wipe out puddles of
grease and any loose soil that can be easily removed.
Remove any soil that is outside the door seal area. This
appliance is designed to clean the oven interior and the
portion of the door that is inside the oven. The outer
edges of the door and the frame surrounding the front of
the oven are not in the cleaning zone. Wipe this area
clean.
BEFORE SETTING THE OVEN TO SELF-CLEAN
• Remove all utensils.
• Remove racks and rack guides.
• Clean the oven front frame and outer door edges.
• Wipe up large spillovers and grease.
• Be sure the light bulbs and glass covers are in place.
• Turn on the ventilator hood above the range and leave
it on until the oven has completed the self-clean cycle.
Self-clean
Self-cleaning
To set self-clean
1. Remove all utensils, racks, and rack guides. Ensure the
oven door is shut.
2. Turn the mode knob to SELF CLEAN and the
temperature knob to CLEAN.
88
3. Press the right (
(
(
(( or )
)
)
)) to set the desired clean level and
press ENTER.
4. After the information text, press ENTER.
NOTE: The door closing process takes
approximately 20 seconds to complete, at which
time the door becomes locked. Check to make
certain the door is locked.
At the end of the clean cycle
9 CAUTION
The interior of the oven will still be at baking
temperatures when the automatic lock cycles to its
open position and the oven door can be opened.
The door will remain locked until the cavity has cooled.
The door latch will unlock when the oven is below 500°F
(260°C). The cooling blower turns off when the oven
temperature drops to 200°F (93°C).
1. Turn the mode knob to OFF.
2. Turn the temperature knob to OFF.
To set end time of self-clean
1. Remove all utensils, racks, and rack guides. Ensure the
oven door is shut.
2. Turn the mode knob to SELF CLEAN.
3. Press the right (
(
(
(( )
)
)
)) or to set the desired clean level and
press ENTER.
4. Press TIMERS, press the left (
(
(
(( or )
)
)
)), and select END
TIME.
5. Press the right (
(
(
(( )
)
)
)) or to set the END TIME, and press
ENTER.
6. After the information text, press ENTER.
NOTES:
• After self-clean completes its cycle, the self-clean
function will be prevented from running again for a
period of 24 hours.
• If the user tries to enable a self-clean function in an
oven where the self-clean function has been
restricted, the oven lights will blink on and off in 2-
second intervals to indicate to the user that the
function is not available. User must turn the knobs to
OFF to cease the blinking lights.
Steam clean
Steam cleaning
IMPORTANT: Never use abrasives to clean the steam
oven.
• Remove all traces of cleaners used in the steam oven
by carefully following all instructions for wiping out the
oven and running rinse cycles.
• Cleaner residues can bond to the glass in the oven
door. They can also adversely affect the flavor of foods
cooked in the steam oven.
• Never use steel wool or abrasive pads to clean the
steam oven. If not properly cared for the oven cavity
can rust.
• You can start steam clean only when the oven is set
to OFF and is completely cooled down.
• Operation of the appliance will be blocked if steam
clean is canceled. The appliance cannot be operated
again until after the first and second cleaning cycle to
ensure that no cleaning agent remains inside.
NOTE: Steam cleaning requires 3 start/stop cycles to
complete its operation.
Preparation
1. Let the oven cool down and remove any accessories.
2. Using the cleaning sponge provided with the oven (or
a comparable soft sponge or cloth), clean the
evaporator dish.
3. Fill the water tank to MAX.
4. Add a drop of liquid dish detergent to the evaporator
dish.
Cycle 1: Cleaning
5. Turn the mode knob to CLEAN.
6. Press the right (
(
(
(( )
)
)
)) or to select STEAM CLEAN and
press ENTER.
7. After the information text, press ENTER.
Cycle 2: First rinse
8. Using the cleaning sponge, wipe any remaining water
from the evaporator dish, and wipe down the oven.
Thoroughly rinse out the cleaning sponge.
9. Press ENTER.
Cycle 3: Second rinse
10. Using the cleaning sponge, wipe any remaining water
from the evaporator dish, and wipe down the oven.
Thoroughly rinse out the cleaning sponge.
11. Press ENTER.
12. After the information text, press ENTER.
Soil level Duration (excluding cool off)
Low 1 ½ hours
High 3 hours
89
Descale
You will need to descale the steam oven at regular
intervals. Once you have set your water hardness level
(see page 65), the steam oven display will automatically
inform you when descaling is needed.
If the number of hours of operation is exceeded, the
“descale needed” message will be displayed each time
when a new heating mode is selected. Select enter to
continue. After the descaling operation is finished, the
operation hour counter will be reset and the message will
no longer be displayed.
You can start descale only when the oven is set to off and
is completely cooled down. Once descaling begins, it
should not be interrupted. It is very important that all rinse
cycles are completed.
NOTE: Descaling requires 3 start/stop cycles to complete
its operation.
Cycle 1: Descaling
1. Turn the mode knob to CLEAN.
2. Press the right (
(
(
(( )
)
)
)) or to select DESCALE and press
ENTER.
3. Mix 32 oz. (1 quart or 0.95 liter) of water with a packet
of powder descaler to produce the descaling solution.
Use only the descaling powder recommended for this
oven (BSH part number 00573828; obtain from your
retailer or order from http://www.thermador-
eshop.com).
4. Empty the water tank and refill it with the descaling
solution.
5. After the information text, press ENTER.
Cycle 2: First rinse
6. Using the cleaning sponge, wipe any remaining water
from the evaporator dish, and wipe down the oven.
Thoroughly rinse out the cleaning sponge.
7. Remove the water tank and wash it thoroughly, fill it
with water and reinsert it in its place.
8. Press ENTER.
Cycle 3: Second rinse
9. Using the cleaning sponge, wipe any remaining water
from the evaporator dish, and wipe down the oven.
Thoroughly rinse out the cleaning sponge.
10. Press ENTER.
11. After the information text, press ENTER.
Appliance cleaning tips
9 CAUTION
Avoid cleaning any part of the range while it is hot.
• The porcelain enamel finish is acid resistant, but not
acid proof. Acidic foods, such as citrus juices,
tomatoes, rhubarb, vinegar, alcohol or milk, should be
wiped up and not allowed to bake onto the porcelain
during the next use.
• The heating elements in the oven do not require
cleaning. The elements burn themselves clean when
the oven is in use.
When cleaning this appliance:
• Use the mildest cleaning procedure that will do the
job efficiently and effectively. Some cleaners of the
same type are harsher than others. Try on a small
inconspicuous area first.
• Always rub metal finishes in the direction of the polish
lines for maximum effectiveness and to avoid marring
the surface.
• Use only clean soft cloths, sponges, paper towels,
fibrous brushes, plastic, non-metal or steel wool soap
pads for cleaning and scouring, as recommended on
the chart.
• Most exterior parts of this appliance can be cleaned
with hot sudsy water (except the various items
specifically identified otherwise). When rinsing is
required, rinse thoroughly.
• Always wipe dry immediately to avoid water marks.
•DO NOT USE CHLORINE BASED CLEANERS.
Water hardness Operation hour counter
1 – softened Unlimited, no message
2 – soft 400 hours
3 – medium 200 hours
4 – hard 100 hours
5 – very hard 70 hours
90
Cleaning recommendations
Part/material Cleaning notes
Burner base / brass
Burner cap / cast iron
• A stiff nylon bristle tooth brush can be used to clean port openings.
• After cleaning, make sure that the burner cap is correctly seated on the burner base.
•DO NOT scratch or gouge the port openings of burner cap.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Bon-ami®
-- Barkeepers Friend®
-- Wright's® All Purpose Brass Polish
-- Kleen King®
Bezels and control
Knobs / chrome, metal
•DO NOT soak knobs.
•DO NOT force knobs onto wrong valve shaft.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
Broil pan / porcelain
enamel
• To loosen cooked on food, squirt with liquid detergent and cover with wet paper towels.
Allow to stand.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Dishwasher safe
-- Bar Keeper’s Friend®
-- Soft Scrub®
-- Bon-ami®
-- Soap-filled fiber or steel wool pads
Ceramic briquettes,
Briquette basket, and
grill drip tray
• Suggested cleaning for ceramic briquettes;
1) Gently place grease-saturated ceramic briquettes in a 6 quart or larger pot.
2) Fill the pot with clean water so that all ceramic briquettes are covered at least ½''
deep.
3) Bring the water to a steady boil. Once reaching a steady boil, continue to boil for 10
minutes.
4) Remove heat and allow ceramic briquettes to cool to a safe temperature.
5) Pour water off of ceramic briquettes and pat them dry on old towels or paper towels.
6) Allow ceramic briquettes to air dry for at least two hours. Some visible grease stains
may remain on briquettes after cleaning.
7) Reassemble clean, dry briquettes back into the grill before using the grill again.
• New ceramic briquettes can be purchased from the Thermador eShop (order number
PABRICKBKN). See the back cover for support information.
9 CAUTION:
Ceramic briquettes must be replaced when they begin to turn black. This means that
they are saturated with fat and may smoke heavily during operation or the fat may catch
fire.
• Suggested cleaners for basket and drip tray; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
Door(s) / 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.
92
Griddle / aluminum with
non-stick coating
•NEVER flood a hot griddle with cold water. This can warp or crack the aluminum plate.
•DO NOT clean any part of the griddle in a self-cleaning oven.
• Wipe griddle surface with warm soapy water then rinse with warm water. Wipe dry with a
soft cloth.
• If food particles stick to the griddle plate, remove with a mild abrasive cleaner such as
Soft Scrub®.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub®
Griddle grease tray • Remove tray after grease has cooled. Be careful not to fill it so full that tipping to remove
it spills the grease. Discard grease into a grease resistant container for disposal.
• Clean the grease tray after each use.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub®
Grill grates / porcelain
enamel on cast iron
• 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®.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub®
-- Soft brass wire brush for stubborn residues. Hard steel wire brushes could scratch the
porcelain grate coating and cause premature oxidation of the grate.
• Stubborn stains; rinse and dry immediately:
-- Soap-filled steel wool pad
-- Lestoil®
-- Other degreaser
Igniters / ceramic • DO NOT use sharp tools to scrape the igniters. The igniters are fragile. If an igniter is
damaged, it may not light the burner.
• Suggested cleaners:
-- Cotton swab dampened with soapy water
-- Fantastik®
Oven cavity / porcelain
enamel on steel
• Porcelain enamel is acid resistant, but not acid proof. Acid foods such as citrus juices,
tomatoes, rhubarb, vinegar, alcohol or milk, should be wiped up and not allowed to bake
onto the porcelain during the next use. Over a period of time, the porcelain may craze
(get fine hairlike lines), this will not affect oven performance.
• Apply cleaner to a damp sponge or cloth. Rub lightly. Rinse thoroughly and dry. If food
has burned onto the oven and is difficult to remove, the spots can be soaked with a cloth
saturated in a suggested cleaner. Close the door and allow it to soak until the food soil
can be easily removed with a damp soapy cloth or mild abrasive.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Bar Keeper’s Friend®
-- Vinegar and water
-- Soft Scrub®
-- Bon-ami®
Part/material Cleaning notes
93
Oven racks and rack
guides
• Some commercial oven cleaners cause darkening and discoloration. Test the cleaner on a
small part of the rack and check for discoloration before cleaning the entire rack.
• Oven racks will discolor if left in oven during self clean.
• If the racks do not slide easily after being cleaned, dampen a paper towel with a small
amount of cooking oil and rub it lightly over the side rails.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Dishwasher safe
-- Bar Keeper’s Friend®
-- Soft Scrub®
-- Bon-ami®
• Stubborn stains; rinse and dry immediately:
-- Soap-filled fiber or steel wool pad
Surface spill trays /
porcelain enamel
• The porcelain enamel finish is acid resistant, but not acid proof. Acidic foods, such as
citrus juices, tomatoes, rhubarb, vinegar, alcohol or milk, should be wiped up and not
allowed to bake onto the porcelain during the next use.
• If mild abrasive cleaners are used, rub lightly as these cleansers may scratch the finish.
• For burned on foods, soap filled fiber or steel wool pads may be used but care must be
taken as these may scratch the finish.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Soft Scrub®
-- Bar Keeper’s Friend®
-- Bon-ami®
• Stubborn stains; rinse and dry immediately:
-- Soap-filled fiber or steel wool pad
Seal / door gasket • Spray on cleaner and blot dry with a cloth. DO NOT rub. Do not move, remove or
damage mesh.
• Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik®
Steam oven • See “Steam cleaning”.
Warming drawer interior
and exterior /
polished stainless steel
• 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.
• For heat discoloration; rinse and dry immediately:
-- Barkeepers Friend®
Part/material Cleaning notes
94
Do-it-yourself maintenance
Oven light bulb replacement
9 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.
• The covers serve to protect the light bulb from
breaking.
• The covers are made of glass. Handle carefully to
avoid breaking. Broken glass could cause an
injury.
• The light socket is live when the door is open.
Replace only with a recommended light bulb designed for
appliance oven use. DO NOT use a standard household
light bulb in any oven. Call Thermador Customer Care
Center at 1-800-735-4328 or your nearest Thermador
dealer to determine the proper replacement bulb for your
range. You will need to know your range’s model number
and serial number.
Use only 10W, 12V G4 light bulbs. Use a clean, dry cloth to
handle halogen light bulbs. This will increase the life of the
bulb.
To replace the oven light bulb
1. Turn off circuit breaker.
2. Remove the oven racks.
3. Slide the tip of a flat blade screw driver between the
holder clip and the lamp housing (figure, A).
4. Support the glass lens cover with fingers along the
bottom edge to prevent the cover from falling to the
bottom of the oven. Gently twist the flat blade screw
driver to loosen the glass lens cover.
5. Remove the glass lens cover.
6. Remove the bulb by grasping and sliding the bulb
straight back until the two prongs have cleared the
ceramic holder (figure, B).
7. DO NOT touch the glass of the new replacement bulb
with your fingers. It may cause the bulb to fail when it
first lights. Grasp the replacement bulb with a clean
dry cloth. Locate the two prongs in the ceramic
holder, gently poking until the two prongs locate in
the ceramic socket.
8. Press down to seat the bulb (figure, C).
9. Slide the protective lens into the holder clip and push
the other end until the fixing clip snaps back into the
housing (figure, D).
10. Turn on circuit breaker.
a
b
c
d
95
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. Do not touch the glass of the new replacement bulb
with your fingers. It may cause the bulb to fail when it
first lights. Grasp the replacement bulb with a clean
dry cloth. Locate the two prongs in the ceramic
holder, gently poking until the two prongs locate in
the ceramic socket.
5. Ensure the seals and tension ring are returned to the
glass cover.
6. Screw the glass cover with seals back on.
7. Reconnect the appliance to power and reset the clock.
Never operate the appliance without the glass cover or
seals.
Replacing the glass cover or seals
Damaged glass covers or seals must be replaced.
Replacement glass covers or seals may be purchased from
customer service. Provide customer service with the
appliance model and serial numbers.
97
Service information
9 CAUTION
Before removing the toe kick panel, disconnect the
range from the electrical power supply. Reinstall the
toe kick panel before reconnecting the range to the
power supply and operating the range.
Electric wiring diagrams and schematics
The electric wiring diagrams and schematics are attached
behind the toe kick, and should not be removed except by
a service technician, then replaced after service.
Rating plate
The rating plate shows the model and serial number of
your appliance. Depending on your model, the rating
plates are located above the main oven or behind the kick
plate.
For handy reference, copy the information below from the
rating plate. Keep your invoice for warranty validation.
Model number______________________________________
Serial number_______________________________________
Date of purchase____________________________________
Remote customer service
connection
It is possible for customer service to access the appliance
via the Home ConnectTM connection in the event of an
error.
To grant customer service access to the appliance
1. Contact customer support (see back page). Follow the
instructions given to you by the technician.
– The display screen as customer support tries to
gain access to the appliance.
2. Press ENTER to allow the customer support access.
– Once connection is established the Wi-Fi icon is
shown in the status bar.
Product registration
Register your BSH product to ensure timely service and
access to your product related information.
You may register your product through one of the
following ways:
• Register with your phone (USA only).
1. Take a photo of the camera icon on the
registration card, including the points ( ).
2. Text the photo to 21432. (USA only, text and
data rates may apply.)
• Mail in the completed product registration card to the
address printed on the card.
• Register your product online at www.thermador.com.
• Call Thermador customer service at 1-800-735-4328.
TIMERS SETTINGS ENTER
Do you want to grant access to
customer service?
Allow with Enter
NTE
NTE
PHOTOREGISTER
SM
THERMADOR
Specyfikacje produktu
| Marka: | Thermador |
| Kategoria: | piec |
| Model: | PRD48WCSGU |
| Kolor produktu: | Szary |
| Rodzaj zasilania: | USB |
| Długość kabla: | 1.75 m |
| Rekomendowane użycie: | Gaming |
| Obsługiwane systemy operacyjne Windows: | Windows 10,Windows 7,Windows 8,Windows Vista,Windows XP |
| Interfejs urządzenia: | USB |
| Obsługiwany systemy operacyjne Linux: | Tak |
| Obsługiwane operacyjne systemy komórkowe: | Android 4.2.2 |
| Układ klawiatury: | QWERTY |
| Rozmiar klawiatury: | Pełnowymiarowy (100%) |
| Język klawiatury: | US English |
| Klawiatura numeryczna: | Nie |
| Urządzenie wskazujące: | Nie |
| Styl klawiatury: | Prosty |
| Podstawka na nadgarstek: | Nie |
| Podświetlenie: | Tak |
| Przewodnik użytkownika: | Tak |
| Wymiary klawiatury (SxGxW): | 134 x 355 x 38 mm |
| Waga klawiatury: | 695 g |
| Dołączona myszka: | Nie |
| Typ podświetlacza: | RGB LED |
| Liczba dołączonych produktów: | 1 szt. |
| Materiały: | Acrylonitrile butadiene styrene (ABS),Metal |
| Kolor podświetlenia: | Wielobarwny |
| Ilość klawiszy: | 87 |
| Klawisze Windows: | Tak |
| Typ klawiatury: | Mechaniczna |
| Regulowane podświetlenie: | Tak |
| Żywotność klawiszy klawiatury: | 50 milionów znaków |
| Klawisze multimedialne: | Tak |
| Anti-ghosting: | Tak |
| Rodzaj przełącznika: | Outemu Red |
| Siła uruchamiania: | 45 g |
Potrzebujesz pomocy?
Jeśli potrzebujesz pomocy z Thermador PRD48WCSGU, zadaj pytanie poniżej, a inni użytkownicy Ci odpowiedzą
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