Thermador POD 302 manual Broil/Max Broil Chart, Seafood

Broil/Max Broil

Tips

Broil/Max Broil Chart

Broil uses intense heat radiated from the upper element.

w	Max Broil uses a larger broil element which allows you to broil
	more food at one time. See "Max Cook" in "Basic Features" for
	more information.

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.

To use the broil pan and grid:

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

•For Max Broil: food should be spread out over the entire broil pan and grid. 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 Set-	Internal	Time	Time
	Pos.	ting (°F)	Temp.	side 1*	side 2*
Beef
Steak, ¾" to 1"
Medium Rare	6	550	145	5-7	4-6
Medium	5	550	160	8-9	5-7
Well	5	550	170	10-11	7-9
Hamburger, ¾" to 1"
Medium	6	550	160	5-8	4-6
Poultry
Chicken Thighs	3	450	180	14-15	12-13
Pork
Pork Chops, 1"	4	500	160	8-10	8-9
Sausage - fresh	4	550	160	3-5	2-4
Ham Slice, ½"	5	550	160	4-5	3-4
Seafood
Fish Filets, ¾" to 1"
buttered	3	450	145	11-15	Do not
					turn

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