Thermador PRG366JG Benutzeranleitung

English 16

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Bakeware, such as large casserole pans, cookie 
sheets, etc. should never be used on the rangetop. 

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Placement of large stock pots should be staggered 
when used on the rangetop. 

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Select the base diameter to match the diameter of the 
flame. The diameter of the flame should be the same 
size as the pan base or slightly smaller. Oversize or 
under size pans sacrifice cooking performance. A 5½” 
(140 mm) base size is generally the smallest 
recommended. 

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Avoid using high flame setting with a pan larger than 
the grate or with one that spans more than one burner, 
such as a griddle, for prolonged periods of time. This 
can result in poor combustion that generates harmful 
by-products.

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Balance is important for stability and even cooking. The 
handle must not be heavier than the pan and tilt it 
unevenly. A pan must sit level on the grate without 
rocking or wobbling. 

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Food packaged in aluminum foil should not be placed 
directly on the burner grate. Aluminum foil can melt 
during cooking.

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Do not let plastic, paper or cloth come in contact with a 
hot burner grate. They may melt or catch fire.

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Never let a pan boil dry. This can damage your pan and 
the cooking surface.

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Professional quality pans with metal handles are 
recommended because plastic handles can melt or 
blister if the flame extends up the side of the pan. 
Professional quality pans are found at restaurant 
supply stores and gourmet specialty shops. All 
cookware should have these characteristics: good heat 
conductivity, good balance, correctly sized base 
diameter, a heavy, flat base, and a proper fitting lid. 

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For best cooking results, the flame should be contained 
under the bottom of the pan.

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Aluminum and copper are pan materials that conduct 
the heat quickly and evenly. These metals are 
sometimes attached to the base or in the core between 
stainless steel. 

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A heavy, flat base is more apt to remain flat when 
heated. Pan bases that are warped, dented, ridged or 
too lightweight will heat unevenly. Heat and cool pans 
gradually to avoid sudden temperature changes which 
tend to distort cookware. Do not add cold water to a hot 
pan. 

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A properly fitting lid will shorten cooking time and make 
it possible to use lower heat settings. 

WARNING: 

To avoid risk of serious injury, damage to appliance or 
cookware, please observe the following: