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Broil
53
Danger of burns!
Broil 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 / Conv Broil (Convection Broil)
For broiling thin cuts of meat and
browning.
The entire browning/broiling element
will become red hot to produce the
necessary heat.
Cooking accessories
Use the grilling and roasting insert (if
available) and place it directly on the
wire oven rack.
To collect drippings from the meat or
poultry, use the universal tray on a
second wire oven rack on level 1.
The use of the grilling and roasting
insert can reduce excessive smoke.
Temperature
As a general rule, select the lower
temperature 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
15minutes with the door closed before
Broiling.
Shelf level
Select the shelf level according to the
thickness of the food.
– Broil: level 4 or 5
– Conv Broil (Convection Broil): level 2
or 3
Broiling duration
– Flat pieces of fish and meat usually
take 3–6minutes per side.
When broiling thicker pieces, each
side will take a bit longer. Make sure
that the pieces have roughly the
same thickness so that their broiling
times do not vary too greatly.
– Turn the food halfway through
cooking.
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