Broil/Max Broil - Thermador PODC302 Use And Care Manual

Broil/Max Broil

Tips
Food Item
Pork
Tenderloin Roast
(medium rare)
Loin Roast (boneless or
bone in)
Loin Roast (boneless or
bone in)
Tenderloin
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
Lamb
Leg, boneless
Medium
*Roasting times are approximate and may vary depending on shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe temperature
for stuffing in poultry is 165 °F.
Broil uses intense heat radiated from the upper element.
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Max Broil uses a larger broil element which allows you to broil
more food at one time. See "Max Cook" in "Basic Features" for
more information.
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poul-
try and fish. It can also be used to brown breads and casseroles. Always broil with
the door closed.
To use the broil pan and grid:
• For normal Broil: food should be placed in the center of the broil pan and grid.
• For Max Broil: food should be spread out over the entire broil pan and grid.
The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
• Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
• 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.
• 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.
Rack Weight Oven
Pos. Temp.
2 2.0-3.0 425
2 1.5-3.0 350
2 3.0-6.0 350
2 2.0-3.0 425
2 3.5-8.0 375
1 12-15 325
1 16-20 325
1 21-25 325
2 4.0-8.0 325
2 1.0-1.5 350
2 4.0-6.0 325
Time Internal
(min/lb)* Temp.
15-24 145
19-36 160
14-21 160
21-28 160
13-20 180
10-14 180
9-13 180
6-12 180
19-23 170
45-75 180
(total
time)
30-35 170
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