Thermador PRD366GHU Mode D'Emploi

English 15

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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.

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Woks – Either flat based or round bottom woks with 
the accessory ring can be used on models without a 
built-in wok burner. Round bottom woks must be used