Thermador P30 Manuel D’Utilisation
28
SECTION FIVE: USING THE OVEN
Broiling and Roasting Recommendations
Food Item
Rack
Oven
Control
Approximate
Special
Number
Mode
Temperature
Cooking
Instructions
Setting (F)
Time
and Tips
Beef
Ground Beef
Ground Beef
4
Broil
Broil
15 to 20 minutes
Broil until no
Patties, 1/2" thick
pink in center
T-Bone Steak
4
Broil
Broil
12 to 20 minutes
Time depends on
rareness of steak
rareness of steak
Flank Steak
4
Broil
Broil
12 to 20 minutes
Rare to Medium
Rare
Rare
Eye of Round
3
Bake or
325°
20 to 25 min/lb
Small roasts take
Roast
Conv Bake
more minutes per
pound;reduce time by
using Conv Bake
pound;reduce time by
using Conv Bake
Pork
Loin Roast
Loin Roast
3
Bake or
325°
20 to 25 min/lb
Cook until juices
Conv Bake
are clear
Poultry
Boneless Skinless
Boneless Skinless
4
Broil
Broil
20 to 25 minutes
Cook until juices
Chicken Breasts
are clear
Chicken Thighs
3
Broil
Broil
25 to 30 minutes
Remove skin; Cook
until juices are clear
until juices are clear
Half Chickens
3
Broil
Broil
30 to 45 minutes
Turn with tongs; Cook
until juices are clear
until juices are clear
Roast Chicken
2
Bake or
350°
75 to 90 minutes
Roast in V-rack with
Conv Bake
breast side down to
Turkey
2
Bake or
325°
20 to 25 min/lb
Do not stuff; reduce
Conv Bake
time by using
Convection Bake
Convection Bake
All meats are placed on the broiler pan included with the range.
Time depends on
rareness of steak
rareness of steak
Do not stuff; reduce
time by using
Convection Bake
time by using
Convection Bake