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Broil
63
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
Broil
For broiling thin cuts of meat and
br
owning.
The entire Browning / Broiling element
w
ill get hot and glow red.
Conv Broil (Convection Broil)
For broiling thicker items, e.g. roulades,
poultr
y pieces.
The Browning / Broiling element and
th
e fan turn on alternately.
Cooking accessories
Use the universal tray with a grilling and
r
oasting insert (if available) on top. The
insert protects the oven from splatter
and collects the juices underneath. The
juices can then be used for gravy and
sauces.
Temperature
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.
Preheating
Always preheat the oven for about
5 minut
es with the door closed before
Broiling.
Shelf levels
Select the shelf level according to the
thickness of the food.
– Thin cuts: Shelf level 4 or 5
– Thick cuts: Shelf level 2 or 3
Broiling duration
Thick pieces of fish and meat take
appr
ox. 6-8 minutes per side. Thicker
pieces will take longer. It is best to broil
food that has a consistent thickness at
the same time so each piece cooks
evenly.
Testing doneness
Always follow USDA guidelines for
safe food t
emperatures.
Tip: If the sur
face 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
cooking. This will stop the surface from
becoming too dark.
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