Broiling & Roasting Recommendations - Thermador PRO GRAND PRD36 Guide D'utilisation

Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
FOOD ITEM
BEEF
Ground Beef
Patties, 1/2"
(12.7 mm) thick
T-Bone Steak
Flank Steak
Rib Roast
PORK
Loin Roast
POULTRY
Boneless, Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
English 32
RACK OVEN
NUMBER MODE
5 Broil or
Conv Broil
4 Broil or
Conv Broil
4 Broil or
Conv Broil
3 Roast or
Conv
Roast
3 Roast or
Conv
Roast
4 Broil or
Conv Broil
3 Broil or
Conv Broil
3 Broil or
Conv Broil
2 Roast or
Conv
Roast
2 Roast or
Conv
Roast
CONTROL
TEMPERATURE
SETTING
Broil or 15 – 20 minutes
Conv Broil
Broil or Conv Broil 12 – 20 minutes
Broil or 12 – 20 minutes
Conv Broil
425°F (220°C) 20 – 25 min/lb
to start
325°F (165°C)
to finish
325°F (165°C) 20 – 25 min/lb
Broil or Conv Broil 20 – 25 minutes
Broil or Conv Broil 25 – 30 minutes
Broil or Conv Broil 30 – 45 minutes
375°F (190°C) 75 – 90 minutes
325°F (165°C) 20 – 25 min/lb
APPROXIMATE
INSTRUCTIONS
COOKING TIME
Broil until no
pink in center
Time depends on
rareness of steak
Rare to medium
rare
Small roasts take
more minutes per
pound; reduce time
by using Convection
Roast
Cook until juices are
clear
Cook until juices are
clear
Remove skin; Cook
until juices are clear
Turn with tongs;
Cook until juices are
clear
Do not stuff; reduce
time by using
Convection Roast
Reduce time by
using Convection
Roast
SPECIAL
AND TIPS