Thermador PROFESSIONAL PRO GRAND Serie Utilisation Et Entretien page 36

Broiling Recommendations
All meats are placed on the broiler pan included with the range.
v
FOODITEM RA O EN TEMPE_TURE RO IM T
I INSTRUCTIONS
I NUMBERI MODE I sETTING COOKING TIME AND TIPS
BEEF
Ground Beef
Patties, 1/2"
(12.7mm) thick
T-Bone Steak
Flank Steak
Rib Roast
PORK
Loin Roast
POULTRY
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
4
4
4
3
3
4
3
3
2
2
Broil
Broil
Broil
Bake or
Conv
Bake
Bake or
Conv
Bake
Broil
Broil
Broil
Bake or
Conv
Bake
Bake or
Conv
Bake
Broil
Broil
Broil
425°F (218°C) to
sear 325°F (163°C)
to finish
325°F (163°C)
Broil
Broil
Broil
375°F (190°C)
325°F (163°C)
15 to 20 minutes
12 to 20 minutes
12 to 20 minutes
18 to 20 min/Ib
20 to 25 min/Ib
20 to 25 minutes
25 to 30 minutes
30 to 45 minutes
75 to 90 minutes
20 to 25 min/Ib
Turkey
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 Conv Bake
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 Bake
Do not stuff; reduce
time by using
Convection Bake
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