Broiling And Roasting Recommendations - Thermador Professional Pro-Harmony DP304 Care And Use Manual

SECTION FIVE: USING THE OVEN

Broiling and Roasting Recommendations

All meats are placed on the broiler pan included with the range.
Food Item Rack
Number
Beef
Ground Beef Patties;
1/2" thick (4 oz.)
[3/4" thick (6-8 oz.)]
T-Bone Steak;
1" thick
(1 1/2" thick)
Flank Steak
Eye of Round
Roast
Pork
Loin Roast
Poultry
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
Oven
Mode
5 BROIL
[CONV.
BROIL]
5 BROIL
(CONV.
BROIL)
5 BROIL
2 BAKE
2 BAKE
4 BROIL
4 BROIL
3 BROIL
2 BAKE
2 BAKE
Control Approximate
Temperature Cooking
Setting (F.) Time
BROIL 15 to 20 minutes
[CONV.
BROIL]
BROIL 12 to 20 minutes
(CONV
BROIL)
BROIL 12 to 20 minutes
325° 20 to 25 min/lb
325° 20 to 25 min/lb
BROIL 20 to 25 minutes
BROIL 25 to 30 minutes
BROIL 30 to 45 minutes
350° 75 to 90 minutes
325° 20 to 25 min/lb
30
Special
Instructions
and Tips
Broil until no
pink in center
Time depends on
rareness of steak
Rare to Medium
Rare
Small roasts take
more minutes per
pound
Cook until juices
are clear
Cook until juices
are clear
Remove skin; Cook
until juices are clear
Turn with tongs
Roast unstuffed
Roast unstuffed