Thermador PD36 Care And Use Manual page 35

Section Five: USING THE OVEN
Roasting Recom
All meats are placed on the broiler pan included with the range.
Food totem
Beef
Ground Beef
Patties, 1/2" thick
ToBone Steak
Flank Steak
Eye of Round
Roast
Perk
Loin Roast
Peu_try
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
Rack
Number
Oven
Mode
Brei[
BreiJ er
Cony Broil
BreH
Bake
Bake er
Conv Bake
Brei[
BreH
BreiJ er
Cony Broil
Bake er
Conv Bake
Bake er
Conv Bake
Control
Temperature
Setting
Brei[
BreiL er
Conv Broil
BreH
325 °
325 °
Brei[
Brei[
BreiJ er
Cony Broil
350 °
325 °
Approximate
Cooking
Time
15 to 20 minutes
12 to 20 minutes
12 to 20 minutes
20 to 25 min/Ib
20 to 25 minilb
20 to 25 minutes
25 to 30 minutes
30 to 45 minutes
75 to 90 minutes
20 to 25 min/Ib
Specia_
mnstructions
and Tips
Broil until no
pink in center
Time depends on rare-
ness of steak; Convection
Broil for thick steaks
Rare to Medium
Rare
Small roasts take
more minutes per
pound than large
roasts
Cook until juices
are clear
Cook until juices
are clear
Remove skin; Cook
until juices are clear
Turn with tongs
Roast in V-rack with
breast side down to
keep breast moist
Roast unstuffed
Reduce time if using
Convection Bake
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