Broiling And Roasting Recommendations - Thermador PROFESSIONAL PRO GRAND PRD30 Guide D'utilisation Et D'entretien

Broiling and Roasting Recommendations

All meats are placed on the broiler pan included with the range.
FOOD ITEM
BEEF
Ground Beef
Patties, 1/2"
(12.7 mm) thick
T-Bone Steak
Flank Steak
Rib Roast
PORK
Loin Roast
POULTRY
Boneless, Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
English 30
RACK OVEN
NUMBER MODE
5 Broil or
Conv Broil
4 Broil or
Conv Broil
4 Broil or
Conv Broil
3 Roast or
Conv
Roast
3 Roast or
Conv
Roast
4 Broil or
Conv Broil
3 Broil or
Conv Broil
3 Broil or
Conv Broil
2 Roast or
Conv
Roast
2 Roast or
Conv
Roast
CONTROL
TEMPERATURE
SETTING
Broil or 15 – 20 minutes
Conv Broil
Broil or Conv Broil 12 – 20 minutes
Broil or 12 – 20 minutes
Conv Broil
425°F (220°C) 20 – 25 min/lb
to start
325°F (165°C)
to finish
325°F (165°C) 20 – 25 min/lb
Broil or Conv Broil 20 – 25 minutes
Broil or Conv Broil 25 – 30 minutes
Broil or Conv Broil 30 – 45 minutes
375°F (190°C) 75 – 90 minutes
325°F (165°C) 20 – 25 min/lb
APPROXIMATE
INSTRUCTIONS
COOKING TIME
Broil until no
pink in center
Time depends on
rareness of steak
Rare to medium
rare
Small roasts take
more minutes per
pound; reduce time
by using Convection
Roast
Cook until juices are
clear
Cook until juices are
clear
Remove skin; Cook
until juices are clear
Turn with tongs;
Cook until juices are
clear
Do not stuff; reduce
time by using
Convection Roast
Reduce time by
using Convection
Roast
SPECIAL
AND TIPS