Thermador PB30 - Manuel (Page 8)

Thermador ® Professional ® Indoor Grill Care and Use Manual
For Best Results
• Thaw food items before grilling.
• Preheating provides the high heat needed to
brown and seal in juices.
• After preheating, reduce the flame to setting
listed on Grilling Recommendations.
• The degree of doneness is influenced by the
type of meat, cut of meat (i.e. size, shape and
thickness), heat setting selected, and length of
time on the grill.
• Shorten the preheat time when grilling high-fat
cuts of meat or poultry, such as chicken thighs.
This will help reduce flare-ups.
• Cuts of meat with high fat content should not
be grilled.
• Lightly oil grill when cooking low-fat cuts of
meat, fish or poultry, such as lean hamburger
patties, shrimp or skinless chicken breasts.
• For best results food should be turned only
once.
• Avoid puncturing or cutting the meats to test
doneness. This will allow juices to escape.
• When using a high flame, add barbecue sauce
to food during the last 10 minutes before
removing from grill.
6
Using Your Indoor Grill
Before the First Use
1. Burn off residual manufacturing oils. Follow
Burner Lighting Instructions (Page 7) and then:
✓ Turn all burners on HI setting for 15 - 20
minutes.
✓ Cool.
2. Prepare for use.
✓ Optional step: Line drip tray with heavy-duty
aluminum foil and a thin layer of sand or bird
gravel.
✓ Protect the finish with a stainless steel
cleaner or protective polish. See care sug-
gestions Page 10.
General information
1. Estimate the grilling time and heat settings
according to the suggestions on the Grilling
Chart, Pages 8 – 9.
2. For manual lighting due to power failure, follow
directions, Page 7.
3. Preheat the grill about 10 minutes.
If you smell gas, do not at-
tempt to light the indoor grill.
— 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 suppler.
A VENTILATING HOOD of adequate cubic -feet-per minute capacity vented to the outside of the
house is recommended for installation. ABOVE THE GRILL: For most kitchens with a wall-mounted
hood, a certified hood rating of not less than 940 CFM is recommended. The hood must be installed
according to installation instructions furnished with the hood and local building code requirements.
Refer to ventilation requirements in the Installation Instructions for additional information.