Broiling & Roasting Recommendations - Thermador PROFESSIONAL PRO GRAND PRD364NLGC Mode D'emploi

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
BREADS
Toast, Garlic
Bread, etc.
POULTRY
Boneless, Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
RACK OVEN
NUMBER MODE
BROIL or
5 CONVEC
BROIL
BROIL or
4 CONVEC
BROIL
BROIL or
4 CONVEC
BROIL
ROAST or
3 CONVEC
ROAST
5 BROIL
BROIL or
4 CONVEC
BROIL
BROIL or
3 CONVEC
BROIL
BROIL or
3 CONVEC
BROIL
ROAST or
2 CONVEC
ROAST
ROAST or
2 CONVEC
ROAST
CONTROL
TEMPERATURE
SETTING
BROIL or
15 – 20 minutes
CONVEC BROIL
BROIL or
12 – 20 minutes
CONVEC BROIL
BROIL or
12 – 20 minutes
CONVEC BROIL
425°F (220°C)
to start
20 – 25 min/lb
325°F (165°C)
to finish
BROIL 1 – 2 minutes
BROIL or
20 – 25 minutes
CONVEC BROIL
BROIL or
25 – 30 minutes
CONVEC BROIL
BROIL or
30 – 45 minutes
CONVEC BROIL
375°F (190°C) 75 to 90 minutes
325°F (163°C) 20 to 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
Broil until brown
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 Bake
Do not stuff; reduce
time by using
Convection Bake
SPECIAL
AND TIPS
English 35