Broiling And Roasting Recommendations - Thermador PD304 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
B e e f
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
5 Broil or
Conv Broil
5 Broil
2 Bake
2 Bake or
Conv Bake
4 Broil
4 Broil
3 Broil or
Conv Broil
2 Bake or
Conv Bake
2 Bake or
Conv Bake
Control Approximate
Temperature Cooking
Setting Time
Broil 15 to 20 minutes
Broil or 12 to 20 minutes
Conv Broil
Broil 12 to 20 minutes
325° 20 to 25 min/lb
325° 20 to 25 min/lb
Broil 20 to 25 minutes
Broil 25 to 30 minutes
Broil or 30 to 45 minutes
Conv Broil
350° 75 to 90 minutes
325° 20 to 25 min/lb
33
Special
Instructions
and Tips
Broil until no
pink in center
Time depends on rare-
Time depends on
ness of steak; Convection
rareness of steak
Broil for thick steaks
Rare to Medium
Rare
Small roasts take
more minutes per
pound than large
roasts
Cook until juices
are clear
Cook until juices
are clear
Remove skin; Cook
until juices are clear
Turn with tongs
Roast in V-rack with
Roast in V-rack with
breast side down to
breast side down to
keep breast moist
Roast unstuffed
Reduce time if using
Convection Bake