Using the Cooktop

Section Four: Using the Cooktop

			USING THE COOKTOP
Before using this chart, read Page 16.

FOOD	START COOKING	CONTINUE		EXTRALOW™ HEAT
	START COOKING	COOKING		SETTINGS
		COOKING		SETTINGS
BEVERAGES	Med. — heat milk, cover	LO — finish heating		XLO — keep warm, cover*
Cocoa		LO — finish heating		XLO — keep warm, cover*
Cocoa

BREADS	Med. — preheat skillet	Med. Lo to Med. — cook
French Toast, Pancakes,	Med. — preheat skillet	Med. Lo to Med. — cook
French Toast, Pancakes,
Grilled Sandwiches

BUTTER				4 to 3 — allow 5 to 10 minutes
BUTTER				to melt
				XLO — to hold
CEREALS	HI — cover, bring water	Med. Lo to Med. — fin-		XLO — to hold, cover*
Cornmeal, Grits, Oatmeal	to a boil, add cereal	ish cooking according to		XLO — to hold, cover*
Cornmeal, Grits, Oatmeal	to a boil, add cereal	ish cooking according to
		package directions

CHOCOLATE				2 to XLO — allow 10 to 15
CHOCOLATE				minutes to melt
				XLO — to hold*
DESSERTS	Med. Lo to Med. —	Med. Lo to Med.
Candy	cook following recipe

Pudding and Pie Filling Mix	Med. to Med. Hi — cook	Med. to Med. HI
	according to package	Med. to Med. HI
	according to package
	directions

Pudding	Med. Lo — Bring milk			3 to 2 — to cook
	to a boil
EGGS	HI — cover, bring water			XLO — cook 3 to 4 minutes for
Cooked in Shell	to a boil, add eggs,			soft cooked; or 15 to 20 minutes
	cover			for hard cooked

Fried, Scrambled	Med. to Med. Hi — melt	LO to Med. Lo — finish		XLO — to hold for a short pe-
Fried, Scrambled	butter, add eggs	cooking		riod*
	butter, add eggs	cooking		riod*

Poached	HI — bring water to the
Poached	steaming point, add			4 to 3 — finish cooking
	steaming point, add			4 to 3 — finish cooking
	eggs

MEAT, FISH, POULTRY	HI — until meat starts to	Med. Lo to Med. — fin-
Bacon, Sausage Patties	sizzle	ish cooking

Braising: Swiss Steak,	HI — melt fat, then			3 to 2 — simmer until tender
Braising: Swiss Steak,	brown on Med. Hi to HI,			3 to 2 — simmer until tender
Pot Roast, Stew Meat	brown on Med. Hi to HI,
Pot Roast, Stew Meat	add liquid, cover,
	add liquid, cover,

Quick Frying: Breakfast	Med. Hi to HI — pre-	Med. Hi to HI — fry
Steaks	heat skillet	quickly

Frying: Chicken	HI — heat oil, then	LO — cover, finish cook-
	brown on Med.	ing

Deep Frying: Shrimp	HI — heat oil	Med. Hi to HI — to main-
Deep Frying: Shrimp	HI — heat oil	tain temperature
		tain temperature

Pan Frying: Lamb Chops,	HI — preheat skillet	Med. to Med. HI —		4 to 3 — to hold, covered
Thin Steaks, Hamburgers,		brown meat		3 to 2 — to hold, uncovered
Link Sausage		brown meat
Link Sausage

Poaching: Chicken, whole	HI — Cover, bring liq-			2 to 1 — to finish cooking
or pieces, Fish	uids to a boil

Page 17

GGNCV365, GGNCV36, GGN365, GGN30, GGN36 specifications

The Thermador SGNCV36G, SGN36G, SGN30, GGNCV30, and GGNCV36 are part of Thermador’s premier collection of gas ranges, designed for culinary enthusiasts who prioritize performance, style, and technology in their kitchen. These models illustrate Thermador's dedication to professional-grade equipment, integrating robust features and advanced technologies that cater to both home chefs and culinary artisans.

One of the standout characteristics of these ranges is their powerful heating elements. Each model is equipped with Thermador’s signature Star Burner design, which delivers superior heat distribution for even cooking results. With an impressive output ranging from 18,000 BTU for quick boiling to low simmer settings, users can easily navigate a wide array of cooking techniques, whether searing meats or delicate sauce preparation.

In addition to exceptional heating capabilities, the Thermador SGNCV36G and the GGNCV36 feature a seamless surface design that not only enhances aesthetic appeal but also simplifies cleaning. This innovative design minimizes gaps and crevices where food particles can accumulate, making maintenance a breeze. Moreover, the ranges come with continuous grates, allowing for easy movement of pots and pans across the cooktop without lifting.

These ranges also incorporate advanced technologies such as the MultiPoint Temperature Probe that offers precise cooking results by monitoring the internal temperature of meats, ensuring they are cooked perfectly every time. The iconic Thermador oven features include various cooking modes, such as convection baking and roasting, to elevate your culinary creations further.

The design of the SGN and GGNC models is equally impressive, with sleek stainless-steel finishes and professional-style knobs offering a modern yet timeless look that fits seamlessly into any kitchen decor. The built-in features, like the soft-close oven door and triple-glazed oven window, enhance usability and convenience.

In summary, the Thermador SGNCV36G, SGN36G, SGN30, GGNCV30, and GGNCV36 gas ranges are a testament to Thermador’s commitment to excellence in the kitchen. With features designed for the serious cook, from powerful burners and easy-to-clean surfaces to advanced technological integrations, these ranges promise a cooking experience that is both efficient and gratifying. Embrace the art of cooking with Thermador, where high-performance appliances meet refined design.

Before using this chart, read Page 16.

CEREALS

Med. Lo to Med. — fin-

DESSERTS

EGGS

Med. to Med. Hi — melt

LO to Med. Lo — finish

MEAT, FISH, POULTRY

GGNCV365, GGNCV36, GGN365, GGN30, GGN36 specifications