Broiling And Roasting Guide - Thermador PRD48JDSGU Use And Care Manual

Broiling and Roasting Guide

All meats are placed on the broiler pan included with the range.
FOOD ITEM
BEEF
Ground Beef
Patties, 1/2"
(12.7 mm) thick
T-Bone Steak
Flank Steak
Rib Roast
PORK
Loin Roast
POULTRY
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
English 44
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 – 20 minutes
Conv Broil
Broil or Conv Broil 12 – 20 minutes
Broil or
12 – 20 minutes
Conv Broil
425°F (220°C)
to start
20 – 25 min/lb
325°F (165°C)
to finish
325°F (165°C) 20 – 25 min/lb
Broil or Conv Broil 20 – 25 minutes
Broil or Conv Broil 25 – 30 minutes
Broil or Conv Broil 30 – 45 minutes
350°F (190°C) 75 – 90 minutes
325°F (165°C) 20 – 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 Convection
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