Broil/Convection Broil; Setting Broil Or Convection Broil - Thermador Professional PRO-GRAND PRD48 Care And Use Manual

Broil/Convection Broil

Tips for Broil
Preheating the Broiler
It is recommended that you preheat the broil element
before starting to cook. Preheat until the temperature
indicator reaches BROIL.
Getting the Best Results
• Defrost food before broiling.
• Door is to be closed during broiling.
• Steaks should be more than 1" thick if rare meat is
desired. Use convection broil if steaks are over 1-1/2
inches thick.
• 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.
• Use a minute timer. Set it for the minimum time to
check the food.
• Center foods directly under the broiling element for
best browning.
Rack Positions
Before turning on the oven, place the rack in the desired
position. After preheating the broiler, center the broil pan
under the broil element.
Main Oven
Rack #5 — 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.
Rack #4 — Use this rack position when broiling meat 1-1/8
inches or more in thickness or fish, poultry, pork chops and
ham steaks 1 inch or more in thickness.
Rack #3 — Use this rack when broiling chicken quarters or
halves.
Utensils
• The porcelain enamel two-piece broil pan and grid is
included with the range. DO NOT cover the slotted grid
(top) with aluminum foil.
• Use metal or glass-ceramic bakeware when top
browning casseroles, main dishes, or bread.
• DO NOT use heat-proof glass or pottery. This type of
glassware cannot withstand the intense heat of the
broil element.
English 28
• The small porcelain broiler pan is designed to be used
in the Secondary Oven of 48" models.
Broiling Using 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.
Secondary Oven (48")
Foods may be broiled on racks #3, 4 or 5 depending upon
the type and thickness of the food. Rack #5 may be used
for top browning of foods.
Note:
It is impossible to use the BAKE mode and BROIL mode
simultaneously. When one mode is on, the other mode
cannot be turned on.
Setting Broil or
Broil
Broil
Only the upper element heats in the BROIL mode.
Successful broiling requires constant exposure to high,
intense heat.
To Set the Oven to Broil or Convection Broil
1. Place oven rack in desired position.
2. Set Mode Selector Knob to BROIL or CONVECTION
BROIL.
3. Set Temperature Selector Knob to BROIL setting.
4. The temperature indicator will move to BROIL after five
minutes.
5. Place food in oven at desired rack position as
referenced on this page.
6. The door should be closed throughout the broil
cycle.
• Your Professional
piece broiler pan. The slotted grid allows drippings
to flow into the lower pan, away from the intense
heat of the broil element, minimizing spattering and
smoking.
• The 48" Models have a small porcelain broiler pan,
for use in the secondary oven.
Convection
®
Range comes with a large two-