Setting Broil Or Convection Broil; Broiling & Roasting Recommendations - Thermador PRD304GHC PROFESSIONAL PRO HARMONY Use And Care Manual

NOTE:
It is not possible to use the BAKE mode and BROIL mode
simultaneously. When one mode is on, the other mode
cannot be turned on.

Setting Broil or Convection Broil

Only the upper element heats in the BROIL mode.
Successful broiling requires constant exposure to high,
intense heat.
1. Place oven rack in desired position.
2. Set Mode Selector Knob to BROIL or CONV BROIL.
3. Set Temperature Selector Knob to BROIL setting.
4. Place food in oven at desired rack position.
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
FOOD ITEM
BEEF
Ground Beef Patties,
1/2" (12.7 mm) thick
T-Bone Steak
Flank Steak
Rib Roast
BREADS
Toast, Garlic Bread,
etc.
PORK
Loin Roast
POULTRY
Boneless, Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
RACK
OVEN MODE
NUMBER
5 BROIL or
4 BROIL
4 BROIL
BAKE or
3
CONV BAKE
5 BROIL
BAKE or
3
CONV BAKE
BROIL or
4
CONV BROIL
BROIL or
3
CONV BROIL
BROIL or
3
CONV BROIL
BAKE or
2
CONV BAKE
BAKE or
2
CONV BAKE
• The door should be closed throughout the broil cycle.
• Your THERMADOR PROFESSIONAL range comes
with a large two-piece broiler pan. The slotted grid
allows drippings to flow into the lower pan, away from
the intense heat of the broil element, minimizing
spattering, smoking, and the chance of a grease fire.
• The 48" Models have a small porcelain broiler pan, for
use in the Secondary Oven.
Automatic operation of the cooling blower:
The cooling blowers activate after the oven reaches 300°F
(149°C). When the oven is turned off, the blowers remain
on until the oven temperature cools below 250°F (121°C).
DO NOT continue to use the broiler if the cooling blower
fails to activate while broiling. Call a qualified service
agency to repair the range.
CONTROL APPROXIMATE
SETTING COOKING TIME
BROIL or
15 – 20 minutes
CONV BROIL
BROIL or CONV
12 – 20 minutes
BROIL
BROIL or
12 – 20 minutes
CONV BROIL
425°F (220°C)
to sear
20 – 25 min/lb
325°F (165°C)
to finish
BROIL 1 – 2 minutes
325°F (165°C) 20 – 25 min/lb
BROIL or CONV
20 – 25 minutes
BROIL
BROIL or CONV
25 – 30 minutes
BROIL
BROIL or CONV
30 – 45 minutes
BROIL
375°F (190°C) 75 – 90 minutes
325°F (165°C) 20 – 25 min/lb
TIPS
Broil until no
pink in center
Time depends on rareness
of steak
Rare to medium rare
Small roasts take more
minutes per pound; reduce
time by using Convection
Roast
Broil until brown
Cook until juices are clear
Cook until juices are clear
Remove skin; Cook until
juices are clear
Turn with tongs; Cook until
juices are clear
Do not stuff; reduce time
by using Convection Roast
Reduce time by using
Convection Roast
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