Setting Broil Or Convection Broil; Broiling And Roasting Recommendations - Thermador PRD304GHC Use And Care Manual

Setting Broil or Convection Broil

Only the upper element heats in the BROIL mode.
Successful broiling requires constant exposure to high,
intense heat.
1. Place oven rack in desired position.
2. Set Mode Selector Knob to BROIL or CONVECTION
BROIL.
3. Set Temperature Selector Knob to BROIL setting.
4. Place food in oven at desired rack position as
referenced on this page.
5. The door should be closed throughout the broil
cycle.

Broiling and Roasting Recommendations

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
BREADS
Toast, Garlic Bread,
etc.
PORK
Loin Roast
POULTRY
Boneless, Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
English 30
RACK OVEN
NUMBER MODE
Broil or Broil or
5
Conv Broil Conv Broil
Broil or
4 Broil or Conv Broil
Conv Broil
Broil or Broil or
4
Conv Broil Conv Broil
425°F (220°C)
to sear
Roast or
3
Conv Roast
325°F (165°C)
to finish
5 Broil Broil
Roast or
3 325°F (165°C)
Conv Roast
Broil or
4 Broil or Conv Broil
Conv Broil
Broil or
3 Broil or Conv Broil
Conv Broil
Broil or
3 Broil or Conv Broil
Conv Broil
Roast or
2 375°F (190°C)
Conv Roast
Roast or
2 325°F (165°C)
Conv Roast
• Your THERMADOR PROFESSIONAL
comes with a large two-piece broiler pan. The
slotted grid allows drippings to flow into the lower
pan, away from the intense heat of the broil
element, minimizing spattering, smoking, and the
chance of a grease fire.
• The 48" Models have a small porcelain broiler pan,
for use in the Secondary Oven.
Automatic operation of the cooling blower:
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.
CONTROL SETTING
15 – 20 minutes
12 – 20 minutes
12 – 20 minutes
20 – 25 min/lb
1 – 2 minutes
20 – 25 min/lb
20 – 25 minutes
25 – 30 minutes
30 – 45 minutes
75 – 90 minutes
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
Broil until brown
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
®
range
TIPS