Broiling Recommendations - Thermador PROFESSIONAL PRO GRAND PRG36 Manual Del Usuario

Broiling Recommendations

All meats are placed on the broiler pan included with the range.
FOOD ITEM
BEEF
Ground Beef
Patties, 1/2"
(12.7mm) thick
T-Bone Steak
Flank Steak
Rib Roast
PORK
Loin Roast
POULTRY
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
RACK OVEN
NUMBER MODE
4 Broil
4 Broil
4 Broil
Bake or
3 Conv
Bake
Bake or
3 Conv
Bake
4 Broil
3 Broil
3 Broil
Bake or
2 Conv
Bake
Bake or
2 Conv
Bake
CONTROL
TEMPERATURE
SETTING
Broil 15 to 20 minutes
Broil 12 to 20 minutes
Broil 12 to 20 minutes
425°F (218°C) to
sear 325°F (163°C) 18 to 20 min/lb
to finish
325°F (163°C) 20 to 25 min/lb
Broil 20 to 25 minutes
Broil 25 to 30 minutes
Broil 30 to 45 minutes
375°F (190°C) 75 to 90 minutes
325°F (163°C) 20 to 25 min/lb
APPROXIMATE
INSTRUCTIONS
COOKING TIME
Broil until no
pink in center
Time depends on
rareness of steak
Rare to Medium
Rare
Small roasts take
more minutes per
pound; reduce time
by using Conv Bake
Cook until juices are
clear
Cook until juices are
clear
Remove skin; Cook
until juices are clear
Turn with tongs;
Cook until juices are
clear
Do not stuff; reduce
time by using
Convection Bake
Do not stuff; reduce
time by using
Convection Bake
SPECIAL
AND TIPS
English 31