Thermador PDR484GG, LB36R, LB48R, PDR304, PDR364GL manual Broil/Convection Broil

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

dial reaches broil.

GETTING THE

BEST RESULTS

▲Be sure to defrost food before broiling.

▲Leave the door closed during broiling.

▲Steaks should be at least 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.

▲Convection broil is preferred with 2-inch thick chops and steaks.

▲Convection broil is best for broiling chicken halves.

RACK POSITIONS

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

UTENSILS

▲The chrome and 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 broil element.

▲The two-piece aluminum broiler pan is designed the be used in the 12" Auxiliary Oven in the PDR48 Ranges.

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.

Small Electric Oven (Models PDR48)

Foods may be broiled on racks #3, 4 or 5 depending upon the type and thickness of the food. Rack #5 may be used for top browning of foods.

NOTE:

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

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