Thermador POD 302 manual Convection Broil/Max Convection Broil Chart

Convection

Broil/Max

Convection Broil

Food Item	Rack	Broil Set-	Internal	Time	Time
	Pos.	ting (°F)	Temp.	side 1*	side 2*
Lamb
Chops, 1"
Medium Rare	4	550	145	4-6	4-5
Medium	4	550	160	5-7	5-6
Well	4	550	170	6-8	6-7

*Broiling times are approximate and may vary slightly. Times are based on cooking with a preheated broil element.

Convection Broil is similar to Broil. It combines intense heat from

àthe upper element with heat circulated by a convection fan. Max Convection Broil uses a larger broil element which allows you to broil more food at one time.

Tips

Convection Broil/Max Convection Broil Chart

Convection Broil mode is well suited for cooking thick, tender cuts of meat, poultry and fish. Convection Broil is not recommended for browning breads, casseroles and other foods. Always use Convection Broil with the door closed.

In addition to the benefits of standard broiling, convection broiling is faster.

To use the broil pan:

•For normal Convection Broil: food should be placed in the center of the broil pan and grid.

•For Max Convection Broil: food should be spread out over the entire broil pan and grid.

•Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.

•Steaks and Chops should be at least 1½" thick.

•Use the broil pan and grid included with your 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.

•Turn meats once during the recommended cook time (see Convection Broil Chart for examples).

•Never use heat-proof glass (Pyrex®); it cannot tolerate the high temperature.

Food Item	Rack	Broil Set-	Internal	Time	Time
	Pos.	ting (°F)	Temp.	side 1*	side 2*
Beef
Steak, 1½" or more
Medium Rare	3	550	145	11-13	9-11
Medium	3	550	160	13-15	11-13
Well	3	550	170	15-17	13-15
Hamburger, 1" or more
Medium	4	550	160	11-14	8-11
Poultry
Chicken Breast	3	450	170	18-20	17-19

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