Thermador PDR484GG Manual Do Utilizador

▲ The  chrome and 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 two-piece aluminum broiler pan is designed the be used in the 12"

Auxiliary Oven in the PDR48 Ranges.

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.

.

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

Before turning on the oven, place the rack in the desired position. After
preheating the broiler, center the broil pan directly under the broil element.

#5 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.

#4 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.

#3 Use this rack when broiling chicken halves.

It is recommended that you
preheat the broil element before
starting to cook.  Preheat until the
dial reaches broil.

▲ Be sure to defrost food before

broiling.

▲ Leave the door closed during

broiling.

▲ Steaks should be at least 1" thick

if rare meat is desired.

▲ 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.

▲ Use a minute timer.  Set it for the

minimum time to check the food.

▲ Convection broil is preferred

with 2-inch thick chops and
steaks.

▲ Convection broil is best for

broiling chicken halves.

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SECTION FIVE: USING THE OVEN

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.