Thermador PRG304GH User Manual - Page 28

Broil, Setting Broil

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Broil Getting the Best Results • Preheat the gas broiler about 3 minutes before adding food. • Defrost food before broiling. • Keep door closed during broiling. • Steaks should be more than 1" thick if rare meat is desired. • 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. • Use a minute timer. Set it for the minimum time to check the food. • Center foods directly under the infrared burner for best browning. Rack Positions Before turning on the oven, place the rack in the desired position. Center the broil pan directly under the infrared burner. Large Main Oven or Secondary Oven (48" Models) • #4 - 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. • #3 - 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 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 gas broiler. 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. English 26 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. Note: It is impossible to use the oven and the broiler simultaneously. When one is on, the other one cannot be turned on. Setting Broil Broil - Gas Oven Only the infrared burner heats in the BROIL mode. Note: Successful broiling requires constant exposure to high, intense heat. To Set the Oven to Broil 1. Place oven rack in desired position. 2. Set Mode Selector Knob to BROIL. 3. Set Temperature Selector Knob to BROIL. 4. Wait until PREHEATING light turns off, after approximately three (3) minutes. 5. Place food in oven at desired rack position. 6. The oven door must be closed when broiling in the oven. • Your Professional Range comes with a large two- piece broil pan. The slotted grid allows drippings to flow into the lower pan, away from the intense heat of the broil burner, minimizing spattering and smoking. The OVEN ON light stays on during any BROIL mode, and remains on until either of the oven control knobs is turned to the OFF position. Automatic operation of the cooling blower: For BROIL mode, the cooling blower activates only after the oven reaches 425°F, 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. 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. Note: The interior oven light is operated by a separate switch that turns the light on and off, independent of any control setting.

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English 26
Broil
Getting the Best Results
•
Preheat the gas broiler about 3 minutes before adding
food.
•
Defrost food before broiling.
•
Keep door closed during broiling.
•
Steaks should be more than 1" thick if rare meat is
desired.
•
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.
•
Use a minute timer. Set it for the minimum time to
check the food.
•
Center foods directly under the infrared burner for best
browning.
Rack Positions
Before turning on the oven, place the rack in the desired
position. Center the broil pan directly under the infrared
burner.
Large Main Oven or Secondary Oven (48" Models)
•
#4 — 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.
•
#3 — 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 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 gas
broiler.
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.
Note:
It is impossible to use the oven and the broiler
simultaneously. When one is on, the other one cannot be
turned on.
Setting Broil
Broil — Gas Oven
Only the infrared burner heats in the
BROIL
mode.
Note:
Successful broiling requires constant exposure to high,
intense heat.
To Set the Oven to Broil
1.
Place oven rack in desired position.
2.
Set Mode Selector Knob to
BROIL
.
3.
Set Temperature Selector Knob to
BROIL
.
4.
Wait until
PREHEATING
light turns off, after
approximately three (3) minutes.
5.
Place food in oven at desired rack position.
6.
The oven door must be closed when broiling in the
oven.
•
Your Professional Range comes with a large two-
piece broil pan. The slotted grid allows drippings to
flow into the lower pan, away from the intense heat
of the broil burner, minimizing spattering and
smoking.
The
OVEN ON
light stays on during any
BROIL
mode, and
remains on until either of the oven control knobs is turned
to the
OFF
position.
Automatic operation of the cooling blower:
For
BROIL
mode, the cooling blower activates only after
the oven reaches 425°F, 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.
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.
Note:
The interior oven light is operated by a separate switch that
turns the light on and off, independent of any control
setting.