Thermador PODC302 - Manual (Page 29)

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Convection
Broil/Max
Convection Broil
Convection Broil mode is well suited for cooking thick, tender cuts of meat, poultry
and fish. Convection Broil is not recommended for browning breads, casseroles
and other foods. Always use Convection Broil with the door closed.
In addition to the benefits of standard broiling, convection broiling is faster.
To use the broil pan:
• For normal Convection Broil: food should be placed in the center of the broil pan
and grid.
• For Max Convection Broil: food should be spread out over the entire broil pan
and grid.
Tips • Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
• Steaks and Chops should be at least 1½" thick.
• Use the broil pan and grid included with your oven.
• Do not cover the broil grid with foil. It is designed to drain fats and oils away from
the cooking surface to prevent smoking and spattering.
• Turn meats once during the recommended cook time (see Convection Broil
Chart for examples).
• Never use heat-proof glass (Pyrex®); it cannot tolerate the high temperature.
Convection Broil/Max
Convection Broil Chart
*Convection broiling times are approximate and may vary slightly. Times are based
on cooking with a preheated broil element.
à
Convection Broil is similar to Broil. It combines intense heat from
the upper element with heat circulated by a convection fan.
Max Convection Broil uses a larger broil element which allows
you to broil more food at one time.
Food Item Rack
Pos. Broil Set-
ting (°F) Internal
Temp. Time
side 1* Time
side 2*
Beef
Steak, 1½" or more
Medium Rare
Medium
Well
Hamburger, 1" or more
Medium
3
3
3
4
550
550
550
550
145
160
170
160
11-13
13-15
15-17
11-14
9-11
11-13
13-15
8-11
Poultry
Chicken Breast 3 450 170 18-20 17-19
Pork
Pork Chops, 1¼"
Sausage - fresh
4
4
550
550
160
180
9-11
5-7
8-10
3-5