Thermador PRL36, PRG30, PRL30 manual Setting Broil

Broil

Getting the Best Results

•Defrost food before broiling.

•Keep door closed during broiling.

•Steaks should be more than 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 burner for best browning.

Rack Positions

Before turning on the oven, place the rack in the desired position. Center the broil pan directly under the infrared burner.

Gas Oven

•#4 — 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.

•#3 — 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 quarters or halves.

Utensils

•The 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 gas broiler.

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.

Note:

It is impossible to use the oven and the broiler simultaneously. When one is on, the other one cannot be turned on.

Setting Broil

Broil — Gas Oven

Only the infrared burner heats in the BROIL mode.

Note:

Successful broiling requires constant exposure to high, intense heat.

To Set the Oven to Broil

1.Place oven rack in desired position.

2.Set Mode Selector Knob to BROIL.

3.Set Temperature Selector Knob to BROIL.

4.Wait until PRE HEATING light turns off, after approximately three (3) minutes.

5.Place food in oven at desired rack position.

6.The oven door must be closed when broiling in the oven.

•Your Professional Range comes with a large two- piece broil pan. The slotted grid allows drippings to flow into the lower pan, away from the intense heat of the broil burner, minimizing spattering and smoking.

The OVEN ON light stays on during any BROIL mode, and remains on until either of the oven control knobs is turned to the OFF position.

Automatic operation of the cooling blower:

For BROIL mode, the cooling blower activates only after the oven reaches 425°F, while heating up to the broiling temperature. When the broiler is turned off, the blower remains on until the oven temperature cools to 375°F.

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.

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