Thermador M301E Broil, Tips, Food Item, Rack, Internal, Time, Setting, Temp, side, Beef, Poultry

Broil

Tips

Broil Chart

w Broil uses intense heat radiated from the upper element.

The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poul- try and fish. It can also be used to brown breads and casseroles. Always broil with the door closed. The benefits of broiling include:

•Fast and efficient cooking.

•Cooking without the addition of fats or liquids.

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

•Steaks and chops should be at least ¾" thick.

•Brush fish and poultry with butter or oil to prevent sticking.

•Use the broil pan and grid included with the 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 Broil Chart for exam- ples).

•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	Internal	Time	Time
	Pos.	Setting	Temp.	side 1*	side 2*
Beef
Steak, ¾" to 1"
Medium Rare	6	3	145	5-7	4-6
Medium	5	3	160	8-9	5-7
Well	5	3	170	10-11	7-9
Hamburger, ¾" to 1"
Medium	6	3	160	5-8	4-6
Poultry
Chicken Thighs	3	1	180	14-15	12-13
Pork
Pork Chops, 1"	4	2	160	8-10	8-9
Sausage - fresh	4	3	160	3-5	2-4
Ham Slice, ½"	5	3	160	4-5	3-4
Seafood
Fish Filets, ¾" to 1"
buttered	3	1	145	11-15	Do not
					turn
Lamb
Chops, 1"
Medium Rare	4	3	145	4-6	4-5
Medium	4	3	160	5-7	5-6
Well	4	3	170	6-8	6-7

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

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