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Broiling
97
Selecting the cooking duration
Broil thinner cuts of meat/slices of
fish for approx. 6–8minutes per side.
It is best to broil food of a similar
thickness at the same time so that
the cooking durations do not vary too
much.
Broil thicker pieces for about
7–9minutes per side.
When broiling rolled meat, allow
approx. 10minutes per 1/2" (1cm)
diameter.
Check whether the food is cooked
shortly before the end of the specified
cooking duration.
Tip: If the surface of a thicker cut of
meat is browned but the center is still
raw, move the food to a lower level or
reduce the temperature and continue
broiling. This will stop the surface from
becoming too dark.
Notes on the operating modes
You can find an overview of all the
operating modes with their
recommended values in “Main and
submenus”.
The plastic on the probe can melt at
very high temperatures.
Do not use the probe when using the
broiling operating modes.
Do not store the probe in the oven
compartment when it is not being
used.
If you use operating modes which use
microwave power, the cooking
duration is shortened.
Using Convection Broil or Combi
Conv Broil
These operating modes are suitable for
broiling thicker food, such as chicken.
We generally recommend a temperature
setting of 425°F (220°C) for thinner
types of food and 350–400°F (180–
200°C) for thicker cuts.
Place the wire rack on shelf level1
or2 depending on the height of the
food.
Using Maxi Broil or Combi
Broil
These operating modes are suitable for
broiling thin cuts of meat and browning
food.
Place the wire rack on shelf level2
or3 depending on the height of the
food.
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