Broil - Thermador PGR30 Care And Use Manual

SECTION FIVE: USING THE OVEN

BROIL

TIPS FOR BROIL
PREHEATING THE
BROILER
It is recommended that you
preheat the broil element before
starting to cook. Preheat until the
dial reaches broil.
GETTING THE
BEST RESULTS
Be sure to defrost food before
broiling.
Door may be ajar or closed during
broiling.
Steaks should be at least 1" 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 burners for best
browning.
To avoid burning chicken skin,
remove it before broiling.
Broil
RACK POSITIONS
Before turning on the oven, place the rack in the desired position. After
preheating the broiler, center the broil pan directly under the infrared
burners.
Gas Oven
#5 Use this rack position when broiling beef steaks, ground meat patties, ham
steak and lamb chops 1 inch or less in thickness. Also, use when top
browning foods.
#4 Use this rack position when broiling meat 1-1/8 inches or more in
thickness, fish, poultry, pork chops, ham steaks 1 inch or more in
thickness.
#3 Use this rack when broiling chicken halves (remove skin).
UTENSILS
The chrome and 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 broil element.
The two-piece aluminum broiler pan is designed to be used in the 12"
Auxiliary Oven in the PGR48 Ranges.
BROILING USING A REGULAR MEAT THERMOMETER
For accurately determining the degree of doneness for a thick steak or chop
(at least 1-1/2 inches 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. For medium or well done steaks,
cook the first side to 100˚F. Turn and cook the second side to desired internal
temperature.
Small Gas Oven (Models PGR48)
Foods may be broiled on racks #3, 4 or 5 depending upon the type and
thickness of the food. Rack #5 may be used for top browning of foods.
NOTE:
It is impossible to use the oven and the broiler simultaneously.
When one is on, the other one cannot be turned on.
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