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Broil
68
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
Maxi Broil
For broiling thin cuts of meat and
browning.
The entire Browning / Broiling element
will get hot and glow red.
Convection Broil
Use this function for thick pieces of
meat, London broil.
The Browning / Broiling element and
the fan turn on alternately.
Cooking accessories
Broiling on the wire oven rack.
Brush the rack with oil, and place the
food on it. It is best to broil food of a
similar thickness at the same time so
that the broiling duration for each
item does not vary too greatly.
Temperature
– Maxi Broil
The temperature cannot be changed.
– Convection Broil
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.
Thin cuts can generally be broiled at
425°F (220°C), thicker cuts at
355-400°F (180–200°C).
Preheating
Always preheat the oven for about
5 minutes with the door closed before
Broiling.
Do not set a microwave power level
during pre-heating.
Shelf levels
– Broil
Use shelf level 2 or 3 depending on
the thickness of the food.
– Convection Broil
Use shelf level 1 or 2 depending on
the thickness of the food.
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