Broiling And Roasting Recommendations - Thermador PRD486JDGU Use And Care Manual

Broiling and Roasting 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
PORK
Loin Roast
POULTRY
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
RACK OVEN
NUMBER MODE
Broil or
4
Conv Broil
Broil or
4
Conv Broil
Broil or
4
Conv Broil
Roast or
3 Conv
Roast
Roast or
3 Conv
Roast
Broil or
4
Conv Broil
Broil or
3
Conv Broil
Broil or
3
Conv Broil
Roast or
2 Conv
Roast
Roast or
2 Conv
Roast
CONTROL
TEMPERATURE
SETTING
Broil or
15 to 20 minutes
Conv Broil
Broil or Conv Broil 12 to 20 minutes
Broil or
12 to 20 minutes
Conv Broil
425°F/ 218°C to sear
18 to 20 min/lb
325°F/ 163°C to finish
325°F/ 163°C 20 to 25 min/lb
Broil or Conv Broil 20 to 25 minutes
Broil or Conv Broil 25 to 30 minutes
Broil or Conv Broil 30 to 45 minutes
325°F/ 163°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
Roast
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 Roast
Reduce time by
using Convection
Roast
SPECIAL
AND TIPS
English 33