Thermador PCG48 - Manuel (Page 6)

• Never leave the cooktop un-
attended when using high flame
settings. Boil-overs cause smok-
ing and greasy spills that may ig-
nite. More importantly, if the
burner flames are smothered, un-
burned gas will escape into the
room. See inside the front cover
regarding gas leaks.
• Only certain types of glass,
heatproof glass-ceramic, ce-
ramic, earthenware or other
glazed utensils are suitable for
cooktop use. This type of utensil
may break with sudden tempera-
ture changes. Use only on low or
medium heat settings according
to the utensil manufacturer’s di-
rections.
• Do not heat unopened food
containers; a buildup of pressure
may cause the container to burst.
• During cooking, set the burner
control so that the flame heats
only the bottom of the pan and
does not extend beyond the
bottom of the pan.
• Use caution to insure that drafts
like those from forced air vents or
fans do not blow flammable ma-
terial toward the flames or push
the flames so that they extend be-
yond the edges of the pot.
• Always use utensils that have
flat bottoms, large enough to
cover the burner. The use of un-
dersized utensils can expose a
portion of the flame and may re-
sult in ignition of clothing.
• Bakeware, such as large cas-
serole pans, cookie sheets, etc.,
should never be used on the
cooktop.
• To minimize the risk of burns, ig-
nition of flammable materials and
unintentional spills, position
handles of utensils inward so
they do not extend over adjacent
work areas, cooking areas or the
edge of the cooktop.
• Hold the handle of the pan to
prevent movement of the utensil
when stirring or turning food.
• Do not use pots or pans on the
grill plate accessory.
• Do not use the grill plate ac-
cessory for cooking exces-
sively fatty meats or products
which promote flare-ups.
• The optional cutting board ac-
cessory must be removed be-
fore operating the griddle.
• GREASE IS FLAMMABLE. Let
hot grease cool before attempt-
ing to handle it. Avoid letting
grease deposits collect. Clean af-
ter each use.
• For proper lighting and perfor-
mance of the burners, keep the
ports clean. It is necessary to
clean these when there is a boil
over or when the burner does not
light even though the electronic
igniters activate. See Page 17 for
cleaning Star Burner ports.
WARNING
After a spill or boil over, turn off
the burner and clean around
the burner and burner ports.
After cleaning, check for proper
operation.
• Clean the cooktop with cau-
tion. Avoid steam burns; do not
use a wet sponge or cloth to clean
the cooktop while it is hot. Some
cleaners produce noxious fumes
if applied to a hot surface. Follow
directions provided by the cleaner
manufacturer.
• Do NOT obstruct the flow of
combustion or ventilation air.
• Be sure all cooktop controls
are turned off and the cooktop
is cool before using any type of
aerosol cleaner on or around the
cooktop. The chemicals that pro-
duce the spraying action can, in
the presence of heat, ignite or
cause metal parts to corrode.
• Service should only be done by
authorized technicians. Techni-
cians must disconnect the power
supply before servicing this unit.
• To avoid a fire hazard, grease
accumulation must be pre-
vented by frequently cleaning
the ventilation hood and filters.
• In case of fire or when inten-
tionally “flaming” liquor or
other spirits on the cooktop,
follow hood manufacturer’s in-
structions.
• Install a smoke detector in or
near the kitchen.
• IMPORTANT SAFETY NO-
TICE: The California Safe Drinking
Water and Toxic Enforcement Act re-
quires the Governor of California to
publish a list of substances known to
the state to cause cancer, birth de-
fects or other reproductive harm, and
requires businesses to warn custom-
ers of potential exposure to such sub-
stances.
The burning of gas cooking fuel can
generate some by-products, which
are on the list. To minimize expo-
sure to these substances, always
operate this unit according to the
instructions contained in this
booklet and provide good ventilation.
CAUTION
Section 1: GENERAL SAFETY INSTRUCTIONS
SAVE THESE INSTRUCTIONS
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