Thermador Professional PRO-GRAND PD304 Care And Use Manual page 36

Section Five: USING THE OVEN
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
Food Item
Beef
Ground Beef
Patties, 1/2" thick
T-Bone Steak
FlankSteak
Eye of Round
Roast
Pork
Loin Roast
Poultry
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
Rack
Number
5
5
5
2
2
4
4
3
2
2
Oven
Mode
Broil
Broil or
Cony Broil
Broil
Bake
Bake or
Cony Bake
Broil
Broil
Broil or
Cony Broil
Bake or
Cony Bake
Bake or
Cony Bake
Control
Temperature
Setting
Broil
Broil or
Cony Broil
Broil
325 °
325 °
Broil
Broil
Broil or
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 min/Ib
20 to 25 minutes
25 to 30 minutes
30 to 45 minutes
75 to 90 minutes
20 to 25 min/Ib
Special
Instructions
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
Roastin V-rack with
breast side down to
keep breast moist
Roast unstuffed
Reduce time if using
Convection Bake
34