Broiling And Roasting Recommendations - Thermador PRD30 Care And Use Manual

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
Flank Steak
Eye of Round Roast
PORK
Loin Roast
POULTRY
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
English 30
RACK OVEN
NUMBER MODE
Broil or
4
Conv Broil
Broil or
4
Conv Broil
Broil or
4
Conv Broil
Bake or
3 Conv
Bake
Bake or
3 Conv
Bake
Broil or
4
Conv Broil
Broil or
3
Conv Broil
Broil or
3
Conv Broil
Bake or
2 Conv
Bake
Bake or
2 Conv
Bake
CONTROL
APPROXIMATE
TEMPERATURE
COOKING TIME
SETTING
Broil or
15 to 20 minutes
Conv Broil
Broil or Conv Broil 12 to 20 minutes
Broil or
12 to 20 minutes
Conv Broil
325°
325°
Broil or Conv Broil 20 to 25 minutes
Broil or Conv Broil 25 to 30 minutes
Broil or Conv Broil 30 to 45 minutes
350° 75 to 90 minutes
325°
INSTRUCTIONS
Broil until no
pink in center
Time depends on
rareness of steak
Rare to Medium
Small roasts take
more minutes per
20 to 25 min/lb
pound; reduce time
by using Conv Bake
Cook until juices are
20 to 25 min/lb
Cook until juices are
Remove skin; Cook
until juices are clear
Turn with tongs;
Cook until juices are
Do not stuff; reduce
time by using
Convection Bake
Do not stuff; reduce
20 to 25 min/lb time by using
Convection Bake
SPECIAL
AND TIPS
Rare
clear
clear
clear