Thermador PRD304EG Use and Care Guide - Page 39

Setting Broil or Convection Broil

Get Thermador PRD304EG PDF manuals and user guides View all Thermador PRD304EG manuals
Add to My Manuals
Save this manual to your list of manuals

Page 39 highlights

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. • #5 - Use this rack position when broiling beef steaks, ground meat patties, ham steak and lamb chops 1 inch or less in thickness. Also, use when top browning foods. • #4 - Use this rack position when broiling meat 1-1/8 inches or more in thickness, fish, poultry, pork chops, ham steaks 1 inch or more in thickness. • #3 - Use this rack when broiling chicken quarters or halves. Utensils • The porcelain enamel two-piece broil pan 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. Broiling Using a Regular Meat Thermometer For accurately determining the degree of doneness for a thick steak or chop (at least 1-1/2 inches thick), use a regular meat thermometer. Insert the point of the thermometer into the side of the meat to the center of the steak or chop. For rare steaks, cook the first side to 90°F. For medium or well done steaks, cook the first side to 100°F. Turn and cook the second side to desired internal temperature. 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. Note: It is impossible to use the bake and broiler elements simultaneously. When one is on, the other one cannot be turned on. Setting Broil or Convection Broil Broil - Electric Oven Only the upper element heats in the BROIL mode. NOTE: Successful broiling requires constant exposure to high, intense heat. To Set the Oven to Broil or Convection Broil 1. Place oven rack in desired position. 2. Set Selector Switch to BROIL or CONVECTION BROIL. 3. Set Oven Control Knob to BROIL or CONVECTION BROIL setting. 4. Wait until PRE HEATING light turns off, after approximately three (3) minutes. 5. Place food in oven at desired rack position as referenced on Page 36. 6. The door should be closed throughout the broil cycle. • Your 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 burners, minimizing spattering and smoking. • The 48" Models have a small two-piece broiler pan. It is to be used in the secondary oven. Page 36

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
Page 36
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.
•
#5 - Use this rack position when broiling beef steaks, ground meat patties, ham
steak and lamb chops 1 inch or less in thickness. Also, use when top browning
foods.
•
#4 - Use this rack position when broiling meat 1-1/8 inches or more in thickness,
fish, poultry, pork chops, ham steaks 1 inch or more in thickness.
•
#3 - Use this rack when broiling chicken quarters or halves.
Utensils
•
The porcelain enamel two-piece broil pan 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 with-
stand the intense heat of the broil element.
Broiling Using a Regular Meat
Thermometer
For accurately determining the degree of doneness for a thick steak or chop (at
least 1-1/2 inches thick), use a regular meat thermometer. Insert the point of the
thermometer into the side of the meat to the center of the steak or chop.
For rare steaks, cook the first side to 90°F. For medium or well done steaks, cook
the first side to 100°F. Turn and cook the second side to desired internal tempera-
ture.
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.
Note:
It is impossible to use the bake and broiler elements simultaneously. When one is
on, the other one cannot be turned on.
Setting Broil or Convection Broil
Broil - Electric Oven
Only the upper element heats in the BROIL mode. NOTE: Successful broiling
requires constant exposure to high, intense heat.
To Set the Oven to Broil
or Convection Broil
1.
Place oven rack in desired position.
2.
Set Selector Switch to BROIL or CONVECTION BROIL.
3.
Set Oven Control Knob to BROIL or CONVECTION BROIL setting.
4.
Wait until PRE HEATING light turns off, after approximately three (3) minutes.
5.
Place food in oven at desired rack position as referenced on Page 36.
6.
The door should be closed throughout the broil cycle.
•
Your 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 burners, minimizing spattering and smoking.
•
The 48" Models have a small two-piece broiler pan. It is to be used in the
secondary oven.