Minimum Internal Cooking Temperatures

The minimum internal temperatures for foods to be considered safe to eat, as determined by the U. S Department of Agriculture Food Safety and Inspection Service, are as follows:

Fresh ground beef, veal, lamb, pork

160°F (71°C)

Beef, veal, lamb-roasts, steaks, chops

 

Medium rare

145°F (63°C)

Medium

160°F (71°C)

Well done

170°F (77°C)

Fresh pork-roasts, steaks, chops

 

Medium

155°F (68°C)

Well done

170°F (77°C)

Ham

 

Cook before eating

160°F (72°C)

Fully cooked, to reheat

145°F (63°C)

Poultry

 

Ground Chicken, Turkey

165°F (74°C)

Whole Chicken, Turkey

165°F (74°C)

Breasts, roasts

165°F (74°C)

Thighs and wings

165°F (74°C)

Stuffing (cooked alone or in bird)

165°F (74°C)

Egg dishes, casseroles

160°F (71°C)

Leftovers

165°F (74°C)

Probe Care and Use

•To avoid damaging your probe, do not pull on the cable when trying to remove it from a dish.

•Do not use tongs or other instruments to pry on the probe when removing it or to ‘hammer’ the probe into a food dish.

•Do not wash probe in the dishwasher; use warm, soapy water instead to clean it.

•To prevent possible burns, wait until the oven has cooled before trying to remove the probe from the outlet.

•Do not store probe inside the oven.

Oven Functions

Tips for Bake

Preheating the Oven

Most cooking times in recipes are designed for a preheated oven and require that the oven already be at a certain temperature before cooking starts. Refer to your recipe for preheating recommendations. Preheating time depends on the temperature setting and the number of racks in the oven (refer also to “To Set the Ovens” on page 27).

Figure 28: Preheat Indication

Getting the Best Results

•Minimize opening the door:

•Use the built-in timer.

•Use the interior oven light.

•Use the bakeware recommended in the recipe.

•Store the broiler pan(s) outside the oven. An extra pan without food, affects the browning and cooking.

•The type of pan used affects the browning:

•For tender, golden brown crusts, use light non-stick/anodized or shiny metal pans.

•For brown crisp crusts, use dark non-stick/ anodized or dark, dull metal pans or glass bakeware. These may require lowering the bake temperature 25°F (14°C).

Bakeware Type

•Metal bakeware (with or without a non-stick finish), heat-proof glass, glass-ceramic, pottery, or other utensils are suitable for the oven.

•Suitable cookie sheets have a small lip on one side only. Heavy sheets or those with more than one side may affect the baking time.

•The 36" and 48" (914mm and 1219mm) ovens will hold a full-sized commercial baking sheet (18" x 26") (457mm x 660mm).

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Thermador PRD48, PRD36 manual Oven Functions, Probe Care and Use, Tips for Bake
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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.
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