Broil; Setting Broil - Thermador Professional Pro Harmony PRG304GH Use And Care Manual

Broil

NOTE:
Successful broiling requires constant exposure to high,
intense heat.
It is impossible to use the BAKE and BROIL
simultaneously. When one is on, the other one cannot be
turned on.
Getting the Best Results
• Defrost food before broiling.
• Keep door closed during broiling.
• Steaks should be more than 1" (25.4 mm) thick if rare
meat is desired.
• Turn foods over only once, after half the total cooking
time. It is not necessary to turn very thin foods (ham
slices, fillets of fish, 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 infrared burner for best
browning.
• If food is too close to the broiler while broiling
excessive smoke may occur. Move food to a lower
rack.
Rack Positions
Before turning on the oven, place the rack in the desired
position. Center the broil pan directly under the infrared
burner.
• #4 — Use this rack position when broiling beef steaks,
ground meat patties, ham steak and lamb chops 1"
(25.4 mm) or less in thickness. Also, use when top
browning foods.
• #3 — Use this rack position when broiling meat 1
(29 mm) or more in thickness, fish, poultry, pork chops,
ham steaks 1" (25.4 mm) or more in thickness.
• #3 — Use this rack when broiling chicken quarters or
halves.
Utensils
• The 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 or glass-ceramic bakeware when 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 gas
broiler.
English 28
Broiling Using a Regular Meat Thermometer
For accurately determining the degree of doneness for a
thick steak or chop (at least 1½" / 38 mm 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 (32°C). For
medium or well done steaks, cook the first side to 100°F
(38°C). Turn and cook the second side to desired internal
temperature.

Setting Broil

Only the infrared burner heats in the BROIL mode.
To Set the Oven to Broil
1. Place oven rack in desired position.
2. Set Mode Selector Knob to BROIL.
3. Set Temperature Selector Knob to BROIL.
4. PREHEAT oven approximately three (3) minutes.
5. Place food in oven at desired rack position.
6. The oven door must be closed when broiling in the
oven.
• Your range comes with a large two-piece broil pan.
The slotted grid allows drippings to flow into the
lower pan, away from the intense heat of the broil
burner, minimizing spattering, smoking, and the
chance of a grease fire.
The OVEN ON light stays on during BROIL mode, and
remains on until either of the oven control knobs is turned
to the OFF position.
Automatic operation of the cooling blowers:
The cooling blowers activate after the oven reaches 300°F
"
(149°C). When the oven is turned off, the blowers remain
on until the oven temperature cools below 250°F (121°C).
DO NOT continue to use the broiler if the cooling blower
fails to activate while broiling. Call a qualified service
agency to repair the range.