Broil/Convection Broil, Getting Best Results

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 temperature indicator reaches broil.

GETTING THE

BEST RESULTS

▲ Defrost food before broiling.

▲ Preheat broil pan.

▲ Door is to be closed during

Rack Positions

Before turning on the oven, place the rack and broil pan 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 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,

broiling.

main dishes, or bread.

▲ Steaks should be more than

1" thick if rare meat is desired.

Use convection broil if steaks

are over 1-1/2 inches thick.

▲ Turn foods over only once,

afterabouthalfthetotalcooking

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.

▲The two-piece aluminum broiler pan is designed to be used in the Secondary Oven in the 48" 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.

Secondary Electric Oven (48" Models)

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.

PRD30, PRD36, PRD48 specifications

Thermador, a brand synonymous with premium kitchen appliances, offers a remarkable array of professional-style ranges, including the PRD48, PRD36, and PRD30 models. Each of these ranges embodies the brand's commitment to quality, performance, and innovation, making them ideal for both professional chefs and passionate home cooks.

Starting with the Thermador PRD48, this impressive range is equipped with a true simmer feature, allowing for precision cooking of delicate sauces or chocolates. With its 48-inch width, it boasts a spacious cooking surface that includes six powerful burners, including two Dual Fuel Burners that can deliver up to 22,000 BTUs for intense heat. The PRD48 also features a infrared broiler, which provides high heat for searing meats to perfection. Its Star Burner technology ensures even heat distribution, reducing cold spots and ensuring consistent cooking results. Furthermore, the patented Where to Buy element allows users to choose between ovens and griddles, promoting versatility in meal preparation.

The Thermador PRD36 is designed for those looking for a balance between size and functionality. This 36-inch range comes with four powerful burners, and like its larger counterpart, it features the patented Star Burner design. Both models are equipped with the ExtraLow feature, which enables ultra-low simmering for delicate dishes. The PRD36 also includes a high-performance oven with a generous capacity, perfect for baking and roasting. The sleek stainless-steel exterior not only provides durability but also enhances the aesthetic of any modern kitchen.

Lastly, the PRD30 is the most compact option in the series, measuring 30 inches. Despite its smaller size, it doesn't compromise on power or performance. The range offers four burners with the Star Burner technology, ensuring superior heat distribution. The PRD30’s oven includes convection technology, promoting even cooking results by circulating hot air throughout the oven. This model is perfect for urban kitchens where space is at a premium yet does not skimp on the features that professional chefs demand.

Overall, Thermador’s PRD series ranges, whether it be the PRD48, PRD36, or PRD30, stand out for their exceptional design, innovative technology, and unmatched performance. Each model is built to meet the needs of culinary enthusiasts, making them the centerpiece of any modern kitchen. From their powerful burners to their versatile cooking options, these ranges are built to inspire creativity and deliver outstanding results in the kitchen.

Thermador PRD48 Broil/Convection Broil, Secondary Electric Oven 48 Models, Getting Best Results

Models: PRD30 PRD36 PRD48