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Broil
70
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 3 or 4
– Thick cuts: Shelf level 1 or 2
Broiling duration
Thick pieces of fish and meat take
approx. 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.
Preparing food for broiling
Rinse the meat under cold water and
pat d
ry. Do not season the meat with
salt before broiling, this will draw out
the juices.
Brush the meat with oil, if necessary.
Do not use other types of fat as they
can easi
ly burn and cause smoke.
Clean fish as usual. To enhance the
flavor
, salt or lemon can be added.
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