Broiling And Roasting Recommendations - Thermador Professional PG304 Manuel D'utilisation Et D'entretien

SECTION FIVE: USING THE OVEN

Broiling and Roasting Recommendations

All meats are placed on the broiler pan included with the range.
Food Item Rack
Number
Beef
Ground Beef
Patties, 1/2" thick
T-Bone Steak
Flank Steak
Eye of Round
Roast
Pork
Loin Roast
Poultry
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
Oven
Mode
5 BROIL BROIL
5 BROIL BROIL
5 BROIL BROIL
3 BAKE 325°
5 BAKE 325°
4 BROIL BROIL
4 BROIL BROIL
3 BROIL BROIL
3 BAKE 350°
2 BAKE 325°
Control Approximate
Temperature Cooking
Setting Time
15 to 20 minutes
12 to 20 minutes
12 to 20 minutes
20 to 25 min/lb
20 to 25 min/lb
20 to 25 minutes
25 to 30 minutes
30 to 45 minutes
75 to 90 minutes
20 to 25 min/lb
32
Special
Instructions
and Tips
Broil until no
pink in center
Time depends on
rareness of steak
Rare to Medium
Rare
Small roasts take
more minutes per
pound
Cook until juices
are clear
Cook until juices
are clear
Remove skin; Cook
until juices are clear
Turn with tongs
Roast using V rack
with breast side down
to keep breast moist
Roast Unstuffed