Thermador PRD48NCSGU Guia De Configuração Rápida

English 6

Wash with hot soapy water, rinse and dry thoroughly. Mild abrasive cleaners such as Bon Ami

®

 or other mild abrasive cleaners such as 

Soft Scrub

®

 may be used. Use a stiff nylon bristle brush to clean port openings. When reassembling, make sure the burner cap is seated 

on the base. Cleaners with chlorine should be avoided.

Cooktop spill trays should be cleaned with warm soapy water, rinsed well, and then dried thoroughly after each use. Spill trays can be 
soaked to soften the soil. An all-purpose cleaner such as Fantastik

®

 may be used. Burned-on food can be removed with Bon Ami

®

 or 

other mild abrasive cleaners such as Soft Scrub

®

. 

Apply all cleaners with care — soap-filled fiber or steel wool pads may scratch the spill trays. After cleaning, maintops can be wiped with 

glass cleaners, such as Windex

®

, for a shiny finish. Cleaners with chlorine should be avoided.

Clean the griddle or grill surface with warm soapy water, rinse well, and wipe dry with a soft cloth. If food particles stick to the griddle 
plate, remove with a mild abrasive cleaner such as Soft Scrub

®

. Never flood a hot griddle or grill with cold water as this can warp or crack 

the aluminum plate. Cleaners with chlorine should be avoided.

Before cleaning self-cleaning ovens, remove all racks and utensils from the oven and wipe up any puddles of grease and loose soil. 
Remove any soil from outside the door seal area. Make sure the light bulbs and glass covers are in place. Turn on the ventilator hood 
above the range and leave it on until the oven has completed the self-clean cycle. After setting the oven to self-clean, wait until the clean 
light comes on then confirm that the oven door is locked. After the clean cycle is complete and the oven has cooled, wipe out the ash in 
the bottom of the oven.

Potatoes (unpeeled)

Steam

212ÛF

35 – 45

1 + 3

Potatoes (peeled)

Steam

212ÛF

20 – 25

1 + 3

Shrimp, medium, per 1 lb

Steam

212ÛF

5 – 8

1 + 3

Fish Fillet, per 3.5 lbs. (baking pan only, or 
customer dish on rack)

Steam

180ÛF

10 – 20

1 + 3

Chicken parts, bone-in

Defrost

120ÛF

60 – 70

1 + 3

Chicken parts, boneless

Defrost

120ÛF

30 – 35

1 + 3

Frozen vegetables

Defrost

120ÛF 

20 – 30

1 + 3

Fish fillets

Defrost

120ÛF

15 – 20

1 + 3

Beef

Defrost

120ÛF

70 – 80

1 + 3

Artichokes

Steam

212ÛF

30 – 35

1 + 3

Asparagus*

Steam

212ÛF

7 – 12

1 + 3

Beets

Steam

212ÛF

40 – 50

1 + 3

Broccoli

Steam

212ÛF

8 – 10

1 + 3

Brussels sprouts

Steam

212ÛF

20 – 30

1 + 3

Cabbage

Steam

212ÛF

25 – 35

1 + 3

Carrots Steam

212ÛF

10 – 20

1 + 3

Cauliflower

Steam

212ÛF

10 – 15

1 + 3

Fennel

Steam

212ÛF

10 – 14

1 + 3

Green beans

Steam

212ÛF

15 – 20

1 + 3

Peas

Steam

212ÛF

5 – 10

1 + 3

Pea pods

Steam

212ÛF

8 – 12

1 + 3

Spinach*

Steam

212ÛF

2 – 3

1 + 3

Stuffed vegetables (zucchini, eggplant, peppers)

Steam Conv 320 – 360ÛF  15 – 30

1 + 3

Zucchini

Steam

212ÛF

2 – 3

1 + 3

Baking pan

Baking pan

Baking pan

Perforated pan

Perforated pan

above

above