Thermador PRD364NLGU Use and Care Manual download pdf (Page 40)

English 35

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”

(12.7 mm) thick

BROIL or

CONVEC

BROIL

BROIL or

CONVEC BROIL

15 – 20 minutes

Broil until no

pink in center

T-Bone Steak

BROIL or

CONVEC

BROIL

BROIL or

CONVEC BROIL

12 – 20 minutes

Time depends on

rareness of steak

Flank Steak

BROIL or

CONVEC

BROIL

BROIL or

CONVEC BROIL

12 – 20 minutes

Rare to medium

rare

Rib Roast

ROAST or

CONVEC

ROAST

425°F (220°C)

to start

325°F (165°C)

to finish

20 – 25 min/lb

Small roasts take

more minutes per

pound; reduce time

by using Convection

Roast

BREADS

Toast, Garlic

Bread, etc.

5 BROIL BROIL 1 – 2 minutes Broil until brown

POULTRY

Boneless, Skinless

Chicken Breasts

BROIL or

CONVEC

BROIL

BROIL or

CONVEC BROIL

20 – 25 minutes

Cook until juices are

clear

Chicken Thighs

BROIL or

CONVEC

BROIL

BROIL or

CONVEC BROIL

25 – 30 minutes

Remove skin; Cook

until juices are clear

Half Chickens

BROIL or

CONVEC

BROIL

BROIL or

CONVEC BROIL

30 – 45 minutes

Turn with tongs;

Cook until juices are

clear

Roast Chicken

ROAST or

CONVEC

ROAST

375°F (190°C) 75 to 90 minutes

Do not stuff; reduce

time by using

Convection Bake

Turkey

ROAST or

CONVEC

ROAST

325°F (163°C) 20 to 25 min/lb

Do not stuff; reduce

time by using

Convection Bake

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Thermador PRD364NLGU Use and Care Manual Page 40

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