Thermador PRD36 Roasting Recommendations, Cooking with Convection, Convection Roast, Oven

Roast

Roast has more top heat than traditional Bake. This additional top heat is for conventional open roasting when drippings are desired.

Roast Mode Tips

•Roast mode is excellent for less tender meats or poultry when meat is braised in a covered dish.

•Add liquids, such as water, juice, wine, bouillon or stock for flavor and moisture.

•Roasting bags are suitable to use in this mode.

•When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string.

Roasting Recommendations

MEAT AND POULTRY IN	OVEN	RACK	COOK TIME	END TEMP
COVERED PAN	TEMPERATURE	LEVEL
Beef:	350°F / 177°C	1	40 to 60 minutes per pound	170°F / 77°C
Pot roast, 3-4 pounds
Beef brisket	350°F / 177°C	2	50 to 60 minutes per pound	170°F / 77°C
Beef chuck	350°F / 177°C	1	45 to 55 minutes per pound	170°F / 77°C
Meatloaf	350°F / 177°C	3	45 to 60 minutes total time	170°F / 77°C
Poultry:	375°F / 191°C	1	18 to 21 minutes per pound	180°F / 82°C
Chicken, whole
Chicken, pieces	375°F / 191°C	1	Total time 60 minutes	180°F / 82°C
Turkey, whole	325°F / 163°C	2	11 to 15 minutes per pound	180°F / 82°C
Pork:	325°F / 163°C	1	35 to 40 minutes per pound	170°F / 77°C
Shoulder
Smoked ham, half	325°F / 163°C	1	2 to 3 hours total	170°F / 77°C

Figure 32: Roasting Recommendations

Convection

Cooking with Convection

There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will cook thoroughly without having to rotate pans.

Low, shallow bakeware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are covered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food.

Your favorite pans and cookware can be used for convection cooking provided they have low sides to allow the heated air to circulate around the food. Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casseroles, pot roast) or delicate custards do not benefit from convection cooking.

Convection Roast

Convection roasting combines the heat from the lower concealed element with additional heat from the convection element and fan. The result is a crispier exterior that seals in the interior juices. It is perfect for roasting tender meats in an uncovered, low-sided pan.

•Do not cover meat or use cooking bags.

•Roasting large cuts of meat and poultry generally takes 10 to 20% less cooking time. Check doneness early.

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