Broiling Chart - Thermador SCD302 Care And Use Manual

S Oven Care and Use Manual
See Broil Techniques, Page 20.
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.

Broiling Chart

RACK POSITION
(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)
• If the oven is hot from previous cooking, cool it
before broiling, for best broiling results.
• 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.
Page 22
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.