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Broil
128
Burn hazard!
The appliance door must remain shut
during broiling, as otherwise the con-
trols will get hot.
Broiling tips
Place the food on the rack on top of
universal tray.
When broiling fish, place the fish on a
piece of baking paper cut to size.
Place the food in the steam oven
without pre-heating. Pre-heating the
steam oven is not necessary when
broiling.
Broil thick items, e.g. half a chicken,
in the middle and thin items, e.g.
steak, on the top shelf level.
Turn the food after ²/₃ of the cooking
time has elapsed. Fish does not need
to be turned.
The roast probe cannot be used with
the Maxi Broil, Broil, and Combi Steam|
Maxi Broil modes.
Maxi Broil
This function gives excellent browning
and searing results. Use this function
for chops, ribs, large quantities of meat
and for browning large dishes.
Broil
This function is excellent for broiling or
searing small quantities. Use this func-
tion for chops, ribs, small quantities of
meat and for browning small dishes.
Convection Broil
For broiling thicker items, e.g. poultry or
roulades.
Tips
– Marinate or add a little oil if neces-
sary to lean meat. Do not use other
types of fat as they can burn and
cause smoke.
– Make diagonal cuts in sausage be-
fore broiling.
– It is best to broil food of a similar
thickness at the same time so that
the broiling time for each item does
not vary too greatly.
– To broil thicker pieces of food more
gradually after an initial high tempera-
ture, continue broiling at a lower tem-
perature setting or use a lower shelf
runner to allow the food to cook
through to the center.
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