User manual THERMADOR 15-13-095A

[. . . ] Care and Use Manual HEATING HEATING Thermador Professional® Range FOR RESIDENTIAL USE ONLY All-Gas Models PRG304 PRG364GL, PRG364GL, PRG366 PRG486GD, PRG486GL, PRG484GG LE MANUEL DE SOIN ET D'UTILISATION EN ENGLAIS AVEC ADVERTISSEMENTS EN FRANÇAIS A Special Message to our Customers Thank you for selecting the Thermador Professional® Range. We recommend that you take time to read this entire booklet before using your new appliance for the first time. The booklet contains suggestions we believe will be helpful, as well as directions for using all the features of this range. Keep it in a handy place, as it has the answers to questions that may occur when you start to cook. [. . . ] N Brush on basting sauce toward the end of cooking. N Use a spatula or tongs instead of a fork to turn the meat. A fork punctures the meat and lets the juices run out. N The grill grate has side and rear rails designed to make it easier to turn with a spatula. N After the juices begin to bubble to the surface, turn the meat only once. N Some pieces of meat and poultry cook faster than others. Move those pieces to the cooler area of the grill until the rest have finished. N The doneness of meat is affected by the thickness of the cut. Chefs say it is impossible to have a rare doneness with a thin cut. N Do not leave the grill unattended while cooking. · · · HANDLING EXCESSIVE FLARE-UPS N The intense heat needed for grilling may also cause flare-ups due to grease dripping on the stainless steel radiant. N If flare-ups occur, use a long handled spatula to move the food to another area of the grill. N Should flare-ups become excessive, remove the food from the grill and turn off the burner. N Excessive flames occur when cooking meat with extra fat, i. e. 30% ground beef, untrimmed steaks, lamb chops, etc. N It is important that grilling be supervised at all times. · · · Page 20 PRG Professional Ranges Care and Use Section Four: Using the Cooktop Grill Cooking Chart FOOD MEATS Beef Hamburgers Grill, turning once when juices rise to the surface. Do not leave hamburgers unattended since a flare-up could occur quickly. WEIGHT OR THICKNESS CONTROL SETTING TOTAL SUGGESTED COOKING TIME SPECIAL INSTRUCTIONS and TIPS 1/2 to 3/4 inch Medium High 14 to 18 minutes 12 to 15 minutes Steaks Rib, Club, Tenderloin, Porterhouse, T-Bone, Sirloin Rare (140°F) Medium (160°F) Well-Done (170°F) Lamb Chops & Steaks Rare 1 inch (140°F) Medium (160°F) Well-Done (170°F) Pork Chops 1 inch 1-1/2 inches 1 inch 1-1/2 inches 1 inch 1-1/2 inches High 10 to 14 minutes 13 to 18 minutes 14 to 22 minutes 18 to 27 minutes 22 to 32 minutes 27 to 37 minutes Medium to High Medium Medium Remove excess fat from edge. Slash remaining fat at 2-inch intervals. Grill, turning once. High 1-1/2 inches 1 inch 1-1/2 inches 1 inch 12 to 15 minutes High 14 to 18 minutes Medium to High Medium 15 to 20 minutes 18 to 25 minutes 20 to 30 minutes Remove excess fat from edge. Slash remaining fat at 2-inch intervals. Grill, turning once. 1/2 inch 1 inch Medium Medium 20 to 40 minutes 35 to 60 minutes Remove excess fat from edge. Slash remaining fat at 2-inch intervals. During last few minutes brush with barbecue sauce, turn several times. Ribs Medium 45 to 60 minutes Page 21 PRG Professional Ranges Care and Use Section Four: Using the Cooktop Grill Cooking Chart FOOD WEIGHT OR THICKNESS CONTROL SETTING TOTAL SUGGESTED COOKING TIME SPECIAL INSTRUCTIONS and TIPS Remove excess fat from edge. [. . . ] For a Service Agency nearest you, please call 800/735-4328. Thermador Will Not Pay For: 1. Damage or repairs due to service by an unauthorized agency or use of unauthorized parts. Service visits to: · Teach you how to use the appliance. You are responsible for providing electrical wiring and other connecting facilities. [. . . ]