Thermador PROFESSIONAL PRD48 - Manual (Page 38)

English 33
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
FOOD ITEM
RACK
NUMBER
OVEN
MODE
CONTROL
TEMPERATURE
SETTING
APPROXIMATE
COOKING TIME
SPECIAL
INSTRUCTIONS
AND TIPS
BEEF
Ground Beef
Patties, 1/2”
(12.7mm) thick
4
Broil or
Conv Broil Broil or
Conv Broil
15 to 20 minutes
Broil until no
pink in center
T-Bone Steak
4
Broil or
Conv Broil
Broil or Conv Broil 12 to 20 minutes
Time depends on
rareness of steak
Flank Steak
4
Broil or
Conv Broil Broil or
Conv Broil
12 to 20 minutes
Rare to Medium
Rare
Rib Roast
3
Roast or
Conv
Roast
425°F/ 218°C to sear
325°F/ 163°C to finish
18 to 20 min/lb
Small roasts take
more minutes per
pound; reduce time
by using Conv
Roast
PORK
Loin Roast
3
Roast or
Conv
Roast
325°F/ 163°C 20 to 25 min/lb
Cook until juices are
clear
POULTRY
Boneless Skinless
Chicken Breasts 4
Broil or
Conv Broil
Broil or Conv Broil 20 to 25 minutes
Cook until juices are
clear
Chicken Thighs
3
Broil or
Conv Broil
Broil or Conv Broil 25 to 30 minutes
Remove skin; Cook
until juices are clear
Half Chickens
3
Broil or
Conv Broil
Broil or Conv Broil 30 to 45 minutes
Turn with tongs;
Cook until juices are
clear
Roast Chicken
2
Roast or
Conv
Roast
325°F/ 163°C 75 to 90 minutes
Do not stuff; reduce
time by using
Convection Roast
Turkey
2
Roast or
Conv
Roast
325°F/ 163°C 20 to 25 min/lb
Reduce time by
using Convection
Roast