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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Thermador PRD36, PRD48 manual Roasting Recommendations, Cooking with Convection, Convection Roast
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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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