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Broil
94
Danger of burns!
Br
oil with the oven door closed. If
you broil with the door open the hot
air will escape from the oven before
it has been cooled by the cooling
fan.
The controls will get hot.
Oven modes
Maxi Broil
This mode delivers excellent browning
a
nd broiling results when cooking larger
amounts of food. Use to broil chops,
ribs and large quantities of meat and for
browning large dishes.
The entire Browning/Broiling element
wi
ll become red hot to produce the
necessary heat.
Convection Broil
For broiling thicker items, e.g. poultry or
L
ondon broil.
The Browning/Broiling element and the
fa
n switch on in alternating phases.
Micro Broil / Combi Broil
The broiling duration is shorter.
The maximum settable microwave
power level is 3.
Cooking accessories
Br
oiling on the wire oven rack.
Brush the r
ack with oil, and place the
food on it. It is best to broil food of a
similar thickness at the same time so
that the broiling duration for each
item does not vary too greatly.
Broil level (Maxi Broil /
Micr
o Broil )
– Level 3: Thin cuts are cooked quickly
when placed clo
se to the Browning /
Broiling element
– Level 2: For lighter browning, e.g.
casser
oles.
– Level 1: Thicker cuts should be
br
oiled further from the Browning /
Broiling element.
Temperature (Convection
Br
oil , Combi Broil )
As a general rule, select the lower
t
emperature given in the chart. If higher
temperatures are used, the meat will
brown on the outside but will not be
properly cooked through.Thin cuts can
generally be broiled at 400°F (220°C),
thicker cuts at 250-400°F (180-200°C).
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