Thermador DP30 Broil Tips for Broil Preheating Broiler, Getting Best Results, Rack Positions

SECTION FIVE: USING THE OVEN

Broil/Convection Broil

BROIL

TIPS FOR BROIL

PREHEATING THE

BROILER

It is recommended that you preheat the broil element before starting to cook. Preheat until the "PREHEATING" light turns off.

GETTING THE

BEST RESULTS

▲	Defrost food before broiling.
▲ Door is to be closed during
	broiling.

Rack Positions

Before turning on the oven, place the rack in the desired position. After preheating the broiler, center the broil pan under the broil element.

Electric Oven

#5 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.

#4 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 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,

▲ Steaks should be more than

.

main dishes, or bread.

1" thick if rare meat is desired.

Use convection broil if steaks

are over 1-1/2 inches thick.

▲ 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

broiling element for best

browning.

▲DO NOT use heat-proof glass or pottery. This type of glassware cannot withstand the intense heat of the broil element.

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 bake and broiler elements simulta- neously.

When one is on, the other one cannot be turned on.

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