Thermador PRG304GH Mode D'Emploi

English 25

Getting the Best Results

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Defrost food before broiling. 

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Keep door closed during broiling. 

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Steaks should be more than 1" thick if rare meat is 
desired.

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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. 

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Use a minute timer. Set it for the minimum time to 
check the food. 

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Center foods directly under the infrared burner for best 
browning. 

Rack Positions

Before turning on the oven, place the rack in the desired 
position. Center the broil pan directly under the infrared 
burner.

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#4 — Use this rack position when broiling beef steaks, 
ground meat patties, ham steak and lamb chops 1 inch 
or less in thickness. Also, use when top browning 
foods. 

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#3 — Use this rack position when broiling meat 1-1/8 
inches or more in thickness, fish, poultry, pork chops, 
ham steaks 1 inch or more in thickness. 

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#3 — Use this rack when broiling chicken quarters or 
halves. 

Utensils

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The porcelain enamel two-piece broil pan and grid is 
included with the range. DO NOT cover the slotted grid 
(top) with aluminum foil. 

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Use metal or glass-ceramic bakeware when top 
browning casseroles, main dishes, or bread. 

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DO NOT use heat-proof glass or pottery. This type of 
glassware cannot withstand the intense heat of the gas 
broiler. 

Broiling Using a Regular Meat 
Thermometer

For accurately determining the degree of doneness for a 
thick steak or chop (at least 1-1/2 inches thick), use a 
regular meat thermometer. Insert the point of the 

thermometer into the side of the meat to the center of the 
steak or chop. 

For rare steaks, cook the first side to 90°F. For medium or 
well done steaks, cook the first side to 100°F. Turn and 
cook the second side to desired internal temperature. 

Note: 
It is impossible to use the oven and the broiler 
simultaneously. When one is on, the other one cannot be 
turned on. 

Broil — Gas Oven

Only the infrared burner heats in the BROIL mode.

Note: 
Successful broiling requires constant exposure to high, 
intense heat. 

To Set the Oven to Broil

1. Place oven rack in desired position. 
2. Set Mode Selector Knob to BROIL. 
3. Set Temperature Selector Knob to BROIL. 
4. Wait until PRE HEATING light turns off, after 

approximately three (3) minutes. 

5. Place food in oven at desired rack position. 
6. The oven door must be closed when broiling in the 

oven.
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Your Professional Range comes with a large two-
piece broil pan. The slotted grid allows drippings to 
flow into the lower pan, away from the intense heat 
of the broil burner, minimizing spattering and 
smoking. 

The OVEN ON light stays on during any BROIL mode, and 
remains on until either of the oven control knobs is turned 
to the OFF position. 

For BROIL mode, the cooling blower activates only after 
the oven reaches 425°F, while heating up to the broiling 
temperature.  When the broiler is turned off, the blower 
remains on until the oven temperature cools to 375°F.  

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.