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There were 85 articles found for your query: (Page 1 of 5)     «« |  Prev | 1 | 2 | 3 | 4 | 5 | Next | »»
  1. Cleaning & care instructions for your dual-fuel range’s exterior [Article]
    We recommend wiping away spills on a timely basis so that spills do not become hardened and difficult to remove. The entire cooktop can be safely cleaned when it is cooled down by wiping with a

  2. Cleaning & care instructions for your gas range’s exterior [Article]
    We recommend wiping away spills on a timely basis so that spills do not become hardened and difficult to remove. The entire cooktop can be safely cleaned when it is cooled down by wiping with a

  3. Can I use oven cleaner in an oven that does not self-clean (such as the PRO-HARM... [Article]
    No. We do not recommend oven cleaners because they can remain on the oven porcelain after being wiped off and can emit odors during cooking. Acidic foods (such as citrus juices, tomato

  4. How to self-clean an oven [Article]
    All models have slightly different instructions. Please refer to your Use & Care Guide to learn how to self-clean your oven. View the Thermador YouTube Channel to learn

  5. Does the Thermador Steam Convection Oven have any special installation considera... [Article]
    No, the steam oven is a non-plumbed version that doesn’t need to be connected to the water line.

  6. Which Thermador cooking appliances contain a steam convection oven? [Article]
    Steam convection ovens can be found as a built-in oven and can also be found in our dual-fuel Pro-Grand Steam Range. For more details, click

  7. How do I convert regular recipes for the steam convection oven? [Article]
    In general, the cooking time is decreased by a quarter. For example, if it takes a chicken 1 hour to roast in a traditional oven, it will take about 45 minutes in a steam convection oven. Also,

  8. What kinds of food can be cooked in a steam convection oven? [Article]
    A large variety of foods can be cooked in the steam convection oven. Of course this includes vegetables but it also includes roasted chicken and meats, seafood, hard-cooked eggs, bread and pastries.

  9. How does the Thermador Steam Convection Oven work? [Article]
    The Steam and Convection Oven features a 1.4 quart water tank that needs to be filled with tap water and inserted into the oven prior to use. When the oven is turned on to Steam or Combination

  10. Can I order a Natural Gas or LP Gas range? [Article]
    Yes. All gas ranges are factory Natural Gas or LP (Liquid Propane). Dual-fuel ranges are factory Natural Gas. An LP Conversion Kit can be ordered separately.

  11. Does your Professional range come in any colors? [Article]
    No, it is only available in stainless steel.

  12. Do I need to install the anti-tip bracket? [Article]
    The anti-tip bracket is not needed for 48” Harmony units. However, the anti-tip bracket is needed for all other Thermador units. You may be held legally responsible if the anti-tip bra

  13. Do you need ventilation over the cooktop or range? [Article]
    Yes, all ranges, rangetops and cooktops need ventilation.

  14. Can I put a downdraft ventilator behind your Professional range? [Article]
    No. We strongly recommend a Professional Series hood with all Professional ranges.

  15. Oven light is not working properly [Article]
    Replace or reinsert the light bulb if loose or defective. Use gloves or a small wash cloth when handling the light bulb because touching it with your fingers may deposit oils on it and thus cause it

  16. Oven light doesn’t turn off. [Article]
    Check for any obstructions in and around the oven door. Check to see if the hinge is bent.

  17. What are gliding racks for? [Article]
    Gliding/telescopic racks extend out fully with ball bearing rack guides – rack does not tip over when fully extended. This allows people to safely handle heavy dishes without the risk of tippi

  18. Should I leave the oven door open while broiling? [Article]
    No, this is not necessary. All modern ovens require that the oven door be closed while broiling. This reduces the amount of heat in the kitchen.

  19. My baked goods are not coming out as intended. They are overdone or underdone [Article]
    This may be due to an error in the baking technique (human error) or the oven may not be performing optimally. Performing the Biscuit/Cookie Bake Test will let you know if the cause is human

  20. How will I know when a 20-lb. turkey is done inside and safe to serve? [Article]
    Use a portable meat thermometer to check the internal temperature. It is safe to serve when it reads 165 degrees in the stuffing or 175 degrees in the turkey thigh. Remove the turkey from the oven a

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