PRG Professional Ranges Care and Use
Page 27
Section Five: Using the Oven
NOTE:
It is impossible to use the oven and the broiler simultaneously in the
same oven. When one is on the other one cannot be turned on.
BROILING WITH 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.
UTENSILS
▲
The PRG48 has two broil pans, all other ranges have one. The aluminum
broil pan is to be used in the secondary oven. Use the chrome and
porcelain enamel two-piece broil pan and grid in large main oven. 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 infra-red broiler
#3 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.
#2 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 and when broiling chicken halves.
RACK POSITIONS
Before turning on the oven, place the rack in the desired position. The PRG
ranges have a special rack in the large main oven for broiling. Turn this rack
over, so that the broil pan fits into the area outlined.
BROIL IN THE LARGE
MAIN OVEN and PRG48
SECONDARY OVEN
TIPS FOR BROIL
PRE-HEATING THE
INFRA-RED BROILER
(Large main oven)
It is recommended that you
do not pre-heat the broil
burner before starting to
cook.
Only very fast cooking
foods, such as thin fillets of fish,
would require preheating so the
surface of the food could brown in
the time the food was cooked. If
pre-heating is necessary, pre-heat
no more than 2 to 3 minutes.
PRE-HEATING THE
BROIL BURNER PRG48
(secondary oven)
It is recommended that the broil
burner be pre-heated 5 minutes
before broiling, when food items
are 3/4" to 1" thick. Items less than
3/4", such as a fish fillet, need 10
minutes preheat. Do not preheat
for chicken pieces.
GETTING THE
BEST RESULTS
▲
Be sure to defrost food before
broiling.
▲
Broil with the door closed in
PRG All-Gas ovens.
▲
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, fil-
lets of fish, etc.). Liver slices
must be turned over regard-
less of thickness.
▲
Use a Minute timer. Set it for
the minimum time to check the
food.
Setting Broil Mode
PRG Broil Pan Rack Template
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