Thermador PRG486WDG Instructions for Use - Page 41

Pan placement • Allow at least 1'' (25.4 mm) of space between the pans and the oven walls so heat can circulate around each pan. • Stagger bakeware so that one is not directly above another. Allow 1½'' (38 mm) above and below each pan. Dual fuel main oven broil rack recommendations Level Dual fuel broil mode 5 -- Beef steaks, ground meat patties, ham steak and lamb chops 1'' (25.4 mm) or less in thickness. Also use when top browning foods. 4 -- Meat 1-1/8'' (29 mm) or more in thickness or fish, poultry, pork chops and ham steaks 1'' (25.4 mm) or more in thickness. 3 -- Chicken quarters or halves. Gas main oven broil rack recommendations High altitude baking When cooking at high altitudes, recipes and cooking times will vary. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the guides. Specify which high altitude food preparation guide you prefer: general information, cakes, cookies breads, etc. Condensation It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel. Broil About broil Before turning on the oven, place the rack in the desired position. After preheating the broiler, center the broil pan under the broil element. Only the upper element heats in the broil mode. Successful broiling requires constant exposure to high, intense heat. Level Gas broil mode 4 -- Beef steaks, ground meat patties, ham steak and lamb chops 1'' (25.4 mm) or less in thickness. 3 -- Meat 1-1/8'' (29 mm) or more in thickness or fish, poultry, pork chops and ham steaks 1'' (25.4 mm) or more in thickness. Use this rack when broiling chicken quarters or halves. Also use when top browning foods. Secondary oven broil rack recommendations (48" models only) Levels 3, 4, or 5 - dual fuel 1, 3, or 4 - gas 5 - dual fuel 3 - gas Secondary broil mode -- Depending upon the type and thickness of the food. -- Top browning of foods. Getting the best broil results Tips: • Defrost food before broiling. • Door is to be closed during broiling. • It is recommended that you preheat the broil element before starting to cook. Preheat for 5 minutes then place food in oven. • Steaks should be more than 1'' (25.4 mm) thick if rare meat is desired. Use convection broil if steaks are over 1½'' (38 mm) thick. • 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. • Center foods directly under the broiling element for best browning. Page. 40