Thermador PRG366EG User Manual - Page 32

Broil

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SECTION FIVE: USING THE OVEN Broil 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. ▲ Preheat broil pan. ▲ Door may be ajar or 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 burners for best browning. RACK POSITIONS Before turning on the oven, place the rack and broil pan in the desired position. After preheating the broiler, center the broil pan directly under the infrared burners. Gas Oven #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 chrome and 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 two-piece aluminum broiler pan is designed to be used in the Secondary Oven in the PG48 Ranges. 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 Gas Oven (Models PG48) 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 oven and the broiler simultaneously. When one is on, the other one cannot be turned on. 30

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30
UTENSILS
▲
The
chrome and 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 two-piece aluminum broiler pan is designed to be used in the
Secondary Oven in the PG48 Ranges.
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.
RACK POSITIONS
Before turning on the oven, place the rack and broil pan in the desired
position. After preheating the broiler, center the broil pan directly under
the infrared burners.
Gas Oven
#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.
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.
▲
Preheat broil pan.
▲
Door may be ajar or 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 burners for best
browning.
Broil
SECTION FIVE:
USING THE OVEN
Secondary Gas Oven (Models PG48)
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.