Broiling Recommendations - Thermador PROFESSIONAL PRO GRAND PR 486NLG Series Use And Care Manual

Broiling Recommendations

All meats are placed on the broiler pan included with the range.
FOOD ITEM
BEEF
Ground Beef
Patties, 1/2"
(12.7mm) thick
T-Bone Steak
Flank Steak
Rib Roast
BREADS
Toast, Garlic
Bread, etc.
PORK
Loin Roast
POULTRY
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
RACK OVEN
NUMBER MODE
4 BROIL
4 BROIL
4 BROIL
BAKE or
3 CONV
BAKE
4 BROIL
BAKE or
3 CONV
BAKE
4 BROIL
3 BROIL
3 BROIL
2 ROAST
2 ROAST
CONTROL
TEMPERATURE
SETTING
BROIL 15 to 20 minutes
BROIL 12 to 20 minutes
BROIL 12 to 20 minutes
425°F (218°C) to
sear 325°F (163°C) 18 to 20 min/lb
to finish
BROIL 1 – 2 minutes
325°F (163°C) 20 to 25 min/lb
BROIL 20 to 25 minutes
BROIL 25 to 30 minutes
BROIL 30 to 45 minutes
375°F (190°C) 75 to 90 minutes
325°F (163°C) 20 to 25 min/lb
APPROXIMATE
INSTRUCTIONS
COOKING TIME
Broil until no
pink in center
Time depends on
rareness of steak
Rare to Medium
Rare
Small roasts take
more minutes per
pound; reduce time
by using Conv Bake
Broil until brown
Cook until juices are
clear
Cook until juices are
clear
Remove skin; Cook
until juices are clear
Turn with tongs;
Cook until juices are
clear
Do not stuff; reduce
time by using
Convection Bake
Do not stuff; reduce
time by using
Convection Bake
SPECIAL
AND TIPS
English 35