Thermador PD36 EN - Manual (Page 33)

UTENSILS
▲ The chrome and 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 two-piece aluminum broiler pan is designed to be used in the
12-inch Oven in the PD48 Ranges.
BROILING USING A REGULAR MEAT THERMOMETER
For accurately determining the degree of doneness for a thick steak or
chop (at least 1
-1 /
2
inches thick), use a regular meat thermometer. Insert
the point of the thermometer into the side of the meat to the center of
the steak or chop.
For rare steaks, cook the first side to 90˚F. For medium or well done
steaks, cook the first side to 100˚F. Turn and cook the second side to
desired internal temperature.
.
NOTE:
It is impossible to use the oven and the broiler simultaneously.
When one is on, the other one cannot be turned on.
RACK POSITIONS
Before turning on the oven, place the rack and broil pan in the desired
position. After preheating the, center the broil pan directly under the
broil element.
Electric Oven
#5 Use this rack position when broiling beef steaks, ground meat
patties, ham steak and lamb chops 1 inch or less in thickness. Also,
use when top browning foods.
#4 Use this rack position when broiling meat 1-1/8 inches or more in
thickness, fish, poultry, pork chops, ham steaks 1 inch or more in
thickness.
#3 Use this rack when broiling chicken halves.
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
▲ Be sure to defrost food before
broiling.
▲ Preheat the broil pan.
▲ Leave the door closed during
broiling.
▲ Steaks should be at least 1"
thick if rare meat is desired.
▲ 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.
▲ Use a minute timer. Set it for
the minimum time to check
the food.
▲ Convection broil is preferred
with 2-inch thick chops and
steaks.
▲ Convection broil is best for
broiling chicken halves.
Broil/Convection Broil
31
SECTION FIVE: USING THE COOKTOP
Small Electric Oven (Models PD48)
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.