Thermador PROFESSIONAL PRD48 - Manual (Page 37)

English 32
Broil/Convection Broil
Tips for Broil
Preheating the Broiler
It is recommended that you preheat the broil element
before starting to cook. Preheat until the temperature
indicator reaches BROIL.
Getting the Best Results
•
Defrost food before broiling.
• Door is to be closed during broiling.
• Steaks should be more than 1" (25.4mm) thick if rare
meat is desired. Use convection broil if steaks are over
1
1
/
2
“(38mm) thick.
• Turn foods over only once, after half the total cooking
time. It is not necessary to turn very thin foods (ham
slices, fillets of fish, etc.). Liver slices must be turned
over regardless of thickness.
• Center foods directly under the broiling element for
best browning.
Rack Positions
Before turning on the oven, place the rack in the desired
position. After preheating the broiler, center the broil pan
under the broil element.
Main Oven
Rack #5 — Use this rack position when broiling beef
steaks, ground meat patties, ham steak and lamb chops 1"
(25.4mm) or less in thickness. Also use when top browning
foods.
Rack #4 — Use this rack position when broiling meat 1 1 /
8
“
(29mm) or more in thickness or fish, poultry, pork chops
and ham steaks 1" (25.4mm) or more in thickness.
Rack #3 — Use this rack when broiling chicken quarters or
halves.
Secondary Oven (48")
Foods may be broiled on racks #3, 4 or 5 depending upon
the type and thickness of the food. Rack #5 may be used
for top browning of foods.
Utensils
• The porcelain enamel two-piece broil pan and grid is
included with the range. DO NOT cover the slotted grid
(top) with aluminum foil.
• Use metal or glass-ceramic bakeware when top
browning casseroles, main dishes, or bread.
• DO NOT use heat-proof glass or pottery. This type of
glassware cannot withstand the intense heat of the
broil element.
• The small porcelain broiler pan is designed to be used
in the Secondary Oven of 48” models.
For rare steaks, cook the first side to 90°F/ 32°C. For
medium or well done steaks, cook the first side to 100°F/
38°C. Turn and cook the second side to desired internal
temperature.
Note:
It is not possible to use the BAKE mode and BROIL mode
simultaneously. When one mode is on, the other mode
cannot be turned on.
Setting Broil or Convection Broil
Only the upper element heats in the BROIL mode.
Successful broiling requires constant exposure to high,
intense heat.
1. Place oven rack in desired position.
2. Set Mode Selector Knob to BROIL or CONVECTION
BROIL.
3. Set Temperature Selector Knob to BROIL setting.
• The temperature indicator will move to BROIL after
five minutes.
4. Place food in oven at desired rack position as
referenced on this page.
5. The door should be closed throughout the broil
cycle.
• Your THERMADOR PROFESSIONAL
®
range
comes with a large two-piece broiler pan. The
slotted grid allows drippings to flow into the lower
pan, away from the intense heat of the broil
element, minimizing spattering and smoking.
• The 48" Models have a small porcelain broiler pan,
for use in the Secondary Oven.
Automatic operation of the cooling blower:
For either BROIL mode, the cooling blower activates only
after the oven reaches 425°F/ 218°C, while heating up to
the broiling temperature. When the broiler is turned off, the
blower remains on until the oven temperature cools to
375°F/ 191°C.
DO NOT continue to use the broiler if the cooling blower
fails to activate while broiling. Call a qualified service
agency to repair the range.