Thermador PO301 Use & Care Manual page 19

Broil/Max Broil Chart
Steaks and chops should be at least 3A"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 Rack Broil Set-
Pos. ting (°F)
Beef
Steak, 3A"to 1"
Medium Rare 6 550
Medium 5 550
Well 5 550
Hamburger, 3A"to 1"
Medium 6 550
Poultry
Chicken Thighs 3 450
Pork
Pork Chops, 1" 4 500
Sausage - fresh 4 550
Ham Slice, 1/2" 5 550
Seafood
Fish Filets, 3A"to 1"
buttered 3 450
Lamb
Chops, 1"
Medium Rare 4 550
Medium 4 550
Well 4 550
Internal
Temp.
145
16O
17O
16O
180
16O
16O
16O
145
145
16O
17O
Time
side 1"
5-7
8-9
10-11
5-8
14-15
8-10
3-5
4-5
11-15
4-6
5-7
6-8
Time
side 2*
4-6
5-7
7-9
4-6
12-13
8-9
2-4
3-4
Do not
turn
4-5
5-6
6-7
*Broiling times are approximate and may vary slightly. Times are based on cooking
with a preheated broil element.