Setting Broil - Thermador PRDS304 Care & Use Manual

SETTING BROIL

BROIL
TIPS FOR BROIL
PREHEATING THE
BROILER
It is recommended that you do
not preheat the broil element
before starting to cook. Only
very fast cooking foods, such as thin
fillets of fish, would require preheating
so the surface of the food could
brown in the time the food was
cooked. If preheating is necessary,
preheat no more than 2 to 3 minutes.
GETTING THE
BEST RESULTS
L Be sure to defrost food before
broiling.
L Leave the door ajar at the broil
stop.
L Steaks should be at least 1" thick
if rare meat is desired.
L Turn foods over only once, after
half the total cooking time. It is
not necessary to turn very thin
foods (ham slices, fillets of fish,
etc.). Liver slices must be turned
over regardless of thickness.
L Use a Minute timer. Set it for the
minimum time to check the food.
RACK POSITIONS
Before turning on the oven, place the rack in the desired position. Center the
broil pan directly under the broil element.
Large Electric
Main Oven
(Models PRDS304, PRDS36 and PRDS48 0nly)
#4 Use this rack position when broiling beef steaks, ground meat patties, ham
steak and lamb chops 1 inch or less in thickness. Also, use when top
browning foods.
#3 Use this rack position when broiling meat 1-1/8 inches or more in
thickness, fish, poultry, pork chops, ham steaks 1 inch or more in thickness
and when broiling chicken halves.
12" Electric
Proofing Oven
(Model PRDS48 0nly)
#3 Use this rack position when broiling beef steaks, ground meat patties, ham
steak and lamb chops 1 inch or less in thickness. Also, use when top
.
browning foods
UTENSILS
L The PRDS48 has two broil pans, all other ranges have one. The aluminum
broil pan is to be used in the 12" Proofing oven. Use the chrome and
porcelain enamel two-piece broil pan and grid in all other ovens. DO
NOT cover the slotted grid (top) with aluminum foil.
L Use metal or glass-ceramic bakeware when top browning casseroles,
main dishes, or bread.
L DO NOT use heat-proof glass or pottery. This type of glassware cannot
withstand the intense heat of the broil element.
BROILING WITH A REGULAR MEAT THERMOMETER
For accurately determining the degree of doneness for a thick steak or chop
(at least 1-1/2 inches thick), use a regular meat thermometer. Insert the point
of the thermometer into the side of the meat to the center of the steak or
chop.
For rare steaks, cook the first side to 90˚F. For medium or well done steaks,
cook the first side to 100˚F. Turn and cook the second side to desired internal
temperature.
NOTE:
It is impossible to use the oven and the broiler simultaneously.
When one is on, the other one cannot be turned on.
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SECTION FIVE: USING THE OVEN