Thermador Pro Grand Series Quick Reference Manual

IMPORTANT: This reference guide is not a substitute for
the Use and Care Guide. Before using this product, read
the appliance Use and Care Guide for important safety
messages and additional information regarding the use of
your new appliance.
NOTE: Not all items discussed will apply to all models.
Getting to know your new appliance
Rangetop knob settings
®
XLO The ExtraLow
maintain temperatures as low as 100°F. XLO
is perfect for simmering delicate sauces or
keeping food warm without scorching.
XHI Quickly boil water, sear steaks, stir-fry
vegetables.
Sim Melting large quantities, low-temperature
frying (eggs, etc.), simmering large
quantities, heating milk, cream sauces,
gravies, and puddings.
Sim – med Finish cooking covered foods, steaming.
Med Sautéing and browning, braising and pan-
frying, maintaining slow boil on large
quantities.
Med – hi High-temp frying, pan broiling, maintaining
fast boil on large quantities.
Hi Boiling water quickly, deep-fat frying in
large cookware.
Rangetop features
Griddle In addition to preparing breakfast foods,
try making the following:
-- Quesadillas
-- Grilled cheese or Philly cheesesteak
sandwiches
-- Crab cakes
-- Meatballs
Pro Grand® ranges
QUICK REFERENCE GUIDE
®
feature cycles on and off to
Grill The high heat from the grill seals in
moisture and keeps food tender so there's
no need to add oil or butter in the
cooking process.
Induction Induction cooking works by
electromagnetic vibrations generating
heat directly in the pan, rather than
indirectly through heating the glass
surface. The glass becomes hot only
because the pan eventually warms it up.
Oven settings
Oven mode
Bake Variety of foods, such as cakes,
cookies, pastries, quick breads,
quiche and casseroles.
Conv bake Best for baked goods such as cakes,
cornbread, pies, quick breads, tarts,
and yeast breads.
True conv Well suited for cooking individual
serving-sized foods such as cookies
and pastries.
Broil Use for tender cuts of meat (1'' or
less), poultry, browning bread and
casseroles.
Conv broil Tender cuts of meat (more than 1''),
poultry and fish. Not for browning.
Proof Proof (raises) yeast dough and
sourdough.
Roast Best suited for meats, poultry, less
tender cuts of meats and roasting
vegetables.
Conv roast Use for tender cuts of meat and
poultry and roasting vegetables.
Sabbath This cooking mode is for assisting the
user for compliance to Sabbath
principles.
Recommendations
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