Thermador PRL364NLH Guia De Configuração Rápida

— 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. 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. Burned-on food can be removed with Bar Keeper’s Friend

® 

or 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 oven, 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.
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.

— Two 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 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 225°F and 250°F until an internal thermometer reaches 165°F.