Thermador PRD36, PRD48 Broil/Convection Broil, Tips for Broil, Setting Broil or Convection Broil

Broil/Convection 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.

•Door is to be closed during broiling.

•Steaks should be more than 1" (25.4mm) thick if rare meat is desired. Use convection broil if steaks are over 11/2“(38mm) thick.

•Turn foods over only once, after half the total cooking 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.

•Center foods directly under the broiling element for best browning.

Rack Positions

Before turning on the oven, place the rack in the desired position. After preheating the broiler, center the broil pan under the broil element.

Main Oven

Rack #5 — Use this rack position when broiling beef steaks, ground meat patties, ham steak and lamb chops 1" (25.4mm) or less in thickness. Also use when top browning foods.

Rack #4 — Use this rack position when broiling meat 11/8 “ (29mm) or more in thickness or fish, poultry, pork chops and ham steaks 1" (25.4mm) or more in thickness.

Rack #3 — Use this rack when broiling chicken quarters or halves.

Secondary Oven (48")

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.

Utensils

•The porcelain enamel 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, main dishes, or bread.

•DO NOT use heat-proof glass or pottery. This type of glassware cannot withstand the intense heat of the broil element.

•The small porcelain broiler pan is designed to be used in the Secondary Oven of 48” models.

English 32

For rare steaks, cook the first side to 90°F/ 32°C. For medium or well done steaks, cook the first side to 100°F/ 38°C. Turn and cook the second side to desired internal temperature.

Note:

It is not possible to use the BAKE mode and BROIL mode simultaneously. When one mode is on, the other mode cannot be turned on.

Setting Broil or Convection Broil

Only the upper element heats in the BROIL mode. Successful broiling requires constant exposure to high, intense heat.

1.Place oven rack in desired position.

2.Set Mode Selector Knob to BROIL or CONVECTION BROIL.

3.Set Temperature Selector Knob to BROIL setting.

•The temperature indicator will move to BROIL after five minutes.

4.Place food in oven at desired rack position as referenced on this page.

5.The door should be closed throughout the broil cycle.

•Your THERMADOR PROFESSIONAL® range comes with a large two-piece broiler pan. The slotted grid allows drippings to flow into the lower pan, away from the intense heat of the broil element, minimizing spattering and smoking.

•The 48" Models have a small porcelain broiler pan, for use in the Secondary Oven.

Automatic operation of the cooling blower:

For either BROIL mode, the cooling blower activates only after the oven reaches 425°F/ 218°C, while heating up to the broiling temperature. When the broiler is turned off, the blower remains on until the oven temperature cools to 375°F/ 191°C.

DO NOT continue to use the broiler if the cooling blower fails to activate while broiling. Call a qualified service agency to repair the range.