Thermador PRD364NLGU Use and Care Manual download pdf (Page 39)

English 34

Broil / Convection Broil

Tips for Broil

Preheating the Broiler

It is recommended that you preheat the broil element

before starting to cook. Preheat for 3 minutes then place

food in oven.

Getting the Best Results

• Defrost food before broiling.

• Door is to be closed during broiling.

• Steaks should be more than 1" (25.4 mm) thick if rare

meat is desired. Use convection broil if steaks are over

1½” (38 mm) thick.

• 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.

• Center foods directly under the broiling element for

best browning.

Rack Positions

Before turning on the oven, place the rack in the desired

position. After preheating the broiler, center the broil pan

under the broil element.

Main Oven

Rack #5 — Use this rack position when broiling beef

steaks, ground meat patties, ham steak and lamb chops 1"

(25.4 mm) or less in thickness. Also use when top browning

foods.

Rack #4 — Use this rack position when broiling meat 1

ǩ”

(29 mm) or more in thickness or fish, poultry, pork chops

and ham steaks 1" (25.4 mm) or more in thickness.

Rack #3 — Use this rack when broiling chicken quarters or

halves.

Secondary Oven (48" models only)

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.

Utensils

• The 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 small porcelain broiler pan is designed to be used

in the Secondary Oven of 48” models.

For rare steaks, cook the first side to 90°F (32°C). For

medium or well done steaks, cook the first side to 100°F

(38°C). Turn and cook the second side to desired internal

temperature.

NOTE:

It is not possible to use the BAKE mode and BROIL mode

simultaneously. When one mode is on, the other mode

cannot be turned on.

Setting Broil or Convection Broil

Only the upper element heats in the BROIL mode.

Successful broiling requires constant exposure to high,

intense heat.

1. Place oven rack in desired position.

2. Set Mode Selector Knob to BROIL or CONVEC BROIL.

3. Set Temperature Selector Knob to BROIL setting.

• The temperature gauge will move to BROIL after

five minutes.

4. Place food in oven at desired rack position.

5. The door should be closed throughout the broil

cycle.

• Your THERMADOR PROFESSIONAL

range

comes with a large two-piece broiler pan. The

slotted grid allows drippings to flow into the lower

pan, away from the intense heat of the broil

element, minimizing spattering, smoking, and the

chance of a grease fire.

• The 48" Models have a small porcelain broiler pan,

for use in the Secondary Oven.

Automatic operation of the cooling blower:

The cooling blowers activate after the oven reaches 300°F

(149°C). When the oven is turned off, the blowers remain

on until the oven temperature cools below 250°F (121°C).

DO NOT continue to use the broiler if the cooling blower

fails to activate while broiling. Call a qualified service

agency to repair the range.

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Thermador PRD364NLGU Use and Care Manual Page 39

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