Thermador PO302 Use And Care Manual page 19

Broil/Max Broil Chart
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent sticking.
• Use the broil pan and grid included with the oven. Food should be spread out
over the entire pan/grid. When using Broil (lower oven), food should be placed
in the center of the broil pan.
• Do not cover the broil grid with foil. It is designed to drain fats and oils away from
the cooking surface to prevent smoking and spattering.
• Turn meats once through the recommended cook time (see Max Broil Chart for
examples).
• When top browning casseroles, use only metal or glass ceramic dishes such as
Corningware®.
• Never use heat-proof glass (Pyrex®); it cannot tolerate the high temperature.
Food Item
Beef
Steak, ¾" to 1"
Medium Rare
Medium
Well
Hamburger, ¾" to 1"
Medium
Poultry
Chicken Thighs
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, ½"
Seafood
Fish Filets, ¾" to 1"
buttered
Lamb
Chops, 1"
Medium Rare
Medium
Well
*Broiling times are approximate and may vary slightly. Times are based on cooking
with a preheated broil element.
Rack Broil Set- Internal
Pos. ting (°F) Temp.
6 550 145
5 550 160
5 550 170
6 550 160
3 450 180
4 500 160
4 550 160
5 550 160
3 450 145
4 550 145
4 550 160
4 550 170
Time Time
side 1* side 2*
5-7 4-6
8-9 5-7
10-11 7-9
5-8 4-6
14-15 12-13
8-10 8-9
3-5 2-4
4-5 3-4
Do not
11-15
turn
4-6 4-5
5-7 5-6
6-8 6-7
English 15