Thermador PRD48, PRD36, PRD30 Broil/Convection Broil, Secondary Electric Oven 48 Models, Utensils

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.

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