Broil/Max Broil Chart - Thermador PO301 Manual De Uso Y Cuidado

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Broil/Max Broil Chart

Steaks and chops should be at least ¾" thick.
Brush fish and poultry with butter or oil to prevent sticking.
Use the broil pan and grid included with the oven. Food should be spread out
over the entire pan/grid. When using Broil (lower oven), food should be placed
in the center of the broil pan.
Do not cover the broil grid with foil. It is designed to drain fats and oils away from
the cooking surface to prevent smoking and spattering.
Turn meats once through the recommended cook time (see Max Broil Chart for
examples).
When top browning casseroles, use only metal or glass ceramic dishes such as
Corningware®.
Never use heat-proof glass (Pyrex®); it cannot tolerate the high temperature.
Food Item
Beef
Steak, ¾" to 1"
Medium Rare
Medium
Well
Hamburger, ¾" to 1"
Medium
Poultry
Chicken Thighs
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, ½"
Seafood
Fish Filets, ¾" to 1"
buttered
Lamb
Chops, 1"
Medium Rare
Medium
Well
*Broiling times are approximate and may vary slightly. Times are based on cooking
with a preheated broil element.
Rack
Broil Set-
Internal
Pos.
ting (°F)
Temp.
6
550
145
5
550
160
5
550
170
6
550
160
3
450
180
4
500
160
4
550
160
5
550
160
3
450
145
4
550
145
4
550
160
4
550
170
Time
Time
side 1*
side 2*
5-7
4-6
8-9
5-7
10-11
7-9
5-8
4-6
14-15
12-13
8-10
8-9
3-5
2-4
4-5
3-4
Do not
11-15
turn
4-6
4-5
5-7
5-6
6-8
6-7
English 15

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