Broiling Chart - Thermador SC301 Care And Use Manual

S Oven Care and Use Manual
See Broil Techniques, Page 22.
FOOD ITEM
Thickness
Beef Steaks
3/4" to l"
1-1/4" to 1/2"
Breads
3/4" to l"
English Muffins
Garlic Toast
Chicken
Pieces/ Halves
Franks
Hot Dogs (Whole)
Polish Sausage
(cut in half)
Fish
1/2" to 1"
Ground Beef
Patties
3/4" to 1"
Ham Steak
1/2"
1"
Lamb Chops
1/2" to 1"
1-1/4" to 1-1/2"
Pork Chops
1/2" to 1"
Techniques:
• Do not preheat the broiler. Foods broil best starting
with a cold oven. Leave the door closed. Closed
door broiling gives a deep char to the tops of food.
• If the oven is hot from previous cooking, cool it
before broiling, for best broiling results.

Broiling Chart

RACK LEVEL
(Position from Bottom)
6
5
5
6
4 or 5
6
6
5 or 6
6
6
6
6
6
6
BROIL TOTAL COOKING TIME
SETTING
Hl 550 F
(290ºC)
Hl
Hl
H1
LO 450 F
(272ºC)
H1
H1
MED 500 F
(260ºC)
Hl
H1
H1
Hl
MED 500 F
(260ºC)
MED 500 F
(260ºC)
• Use caution when opening the oven door as there will
be an accumulation of smoke and steam released into
the cooler air in the kitchen.
• Refer to Page 19 for Food Safety Guidelines.
Page 24
Oven Operation
Med. Rare – 7 to I I min.
Med. – 8 to l2 min.
Well – 9 to 14 min.
Med. Rare – 16 to 22 min.
Med. – 22 to 25 min.
Well – 26 to 32 min.
4 to 6 min.
30 to 45 min.
4 to 5 min.
7 to 9 min.
8 to 12 min.
Med. Rare – 8 to 12 min.
Med. – 9 to 14 min.
Well – 10 to 15 min.
7 to 11 min.
12 to 15 min.
Med. – 12 to 17 min.
Well – 15 to 20 min.
Med. – 21 to 27 min.
Well – 27 to 33 min.
WelI – 18 to 25 min.