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Using the Oven English 35
Secondary Oven (48" models only)
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 blowers
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.
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the
range.
Levels Secondary BROIL Mode
#1, #3, or #5 – Dual Fuel
#1, #3, or #4 – Gas
-- Depending upon the type
and thickness of the food.
#5 – Dual Fuel
#4 – Gas
-- Top browning of foods.
FOOD ITEM
RACK
NUMBER
OVEN MODE
BEEF
Ground Beef
Patties, ½''
(12.7 mm) thick
5 - Dual Fuel
4 - Gas
BROIL or CONVEC
BROIL*
T-Bone Steak
4
BROIL or CONVEC
BROIL*
Flank Steak
4
BROIL or CONVEC
BROIL*
Rib Roast
3
ROAST or
CONVEC ROAST*
BREADS
Toast, Garlic
Bread, etc.
5 - Dual Fuel
4 - Gas
BROIL
POULTRY
Boneless,
Skinless Chicken
Breasts
4
BROIL or CONVEC
BROIL*
Chicken Thighs
3
BROIL or CONVEC
BROIL*
Half Chickens
3
BROIL or CONVEC
BROIL*
Roast Chicken
2
ROAST or
CONVEC ROAST*
Turkey
2
ROAST or
CONVEC ROAST*
* Dual Fuel models only
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