Thermador PRD48NCSGU Guia De Configuração Rápida

English 7

Ovens can be washed with hot soapy water. Mild cleaners such as Bon Ami

®

, Bar Keepers Friend

®

, or Soft Scrub

®

 can be used. 

Cleaners with chlorine should not be used.

Steam oven models should have the water tank emptied after each use. Thoroughly dry the seal of the tank lid and the slot where the 
tank resides. Prolonged dampness could lead to a musty odor in the tank. Using the sponge provided with your range (or a comparable 
soft sponge or cloth), wipe out the oven and remove any remaining water so that the evaporator dish in the bottom of the oven is dry. 
Remove any possible limescale deposits with vinegar. Cleaners with chlorine should not be used.

Use only fresh tap water, or if necessary, plain non-carbonated purchased water to fill water tank. Use the descaling tablets supplied with 
the appliance or a commercial citric acid based descaling agent to descale the appliance. Follow the manufacturer's instructions on the 
packaging.

Several of the controls have flame settings even lower than the standard SIM setting. When the knob is set within this range, the flame 
cycles on and off. These settings are suitable for simmering and poaching, melting chocolate, and holding cooked foods at temperatures 
without scorching or burning.

The type and quantity of food affects which setting to use. Higher settings may be needed for large quantities of food. 

The cooking utensil affects the setting. Its size, type, material, and whether a lid is used, all affect the consistency of the cooking 
temperature. 

To maintain a low or simmer heat setting, bring food to a boil. Stir well then cover the pan and lower the heat to the desired setting. 
Check periodically to determine if the control knob should be turned to another setting. 

If an over-sized pan is used, the simmer action may occur mainly in the center of the pan. To equalize the temperature throughout the 
food, stir the food around the outer edges of the pan into the food in the center. 

It is normal to stir food occasionally while simmering. This is especially important when simmering for several hours. 

When lowering the flame setting, adjust it in small steps. If the setting is too low to hold a simmer, bring the food back to a boil before re-
setting to a higher heat. 

Use cookware that has good heat conductivity, good balance, a flat and correctly-sized base to fit the burner, and a properly fitting lid. A 
5½” base size is generally the smallest pan recommended. 

A properly fitting lid will shorten cooking time and make it possible to use a low heat setting.

When using two extra large stock pots at one time, do not use adjacent burners; use staggered burners to provide adequate air around 
the burners. 

Preheat the oven to the desired setting when preparing baked products. The preheat time is calibrated to provide the best baking results, 
so do not bake until the oven is preheated. The oven does not need to be preheated for roasting meats.

Use the proper bakeware for baking. Warped, lightweight pans or pans with tall sides do not yield high quality baked products. Cookies 
should be baked on a flat sheet with a lip on one side. For better browning, baking pans should be placed crosswise on the rack with the 
shorter sides on the right and the left. This allows the air to circulate freely.

For tender, golden crusts use light non-stick anodized or shiny metal pans. For crisp brown crusts, use dark non-stick/anodized or dark 
dull metal utensils or glass bakeware. These may require lowering the temperatures 25°F when using convection bake. There is no need 
to reduce the temperature when roasting meats. 

It is recommended to reheat dishes or leftovers slowly between 230°F and 265°F until an internal thermometer reaches 165°F.

Avoid opening the door during the steaming phase as this can significantly increase the cooking time. When using any steam mode place 
food in oven before preheat.