Thermador Professional PRO-GRAND PD304 Care And Use Manual page 34

Section FIVE: USING THE OVEN
Broil/Convection Broil
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.
• Preheat broil pan.
• 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
offish, 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 and broil pan in the desired
position. After preheating the broiler, center the broil pan under the broil
element.
Electric Oven
#5
#4
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.
Use this rack position when broiling meat 1-1/8 inches or more in
thickness, fish, poultry, pork chops, ham steaks 1 inch or more in
thickness.
#3 Use this rack when broiling chicken quarters or halves.
Utensils
• The chrome and 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 orglass-ceramic bakewarewhen 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.
• The two-piece aluminum broiler pan is designed to be used in the
Secondary Oven in the PD48 Ranges.
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 Electric Oven (Models PD48)
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 oven and the broiler simultaneously.
When one is on, the other one cannot be turned on.
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