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Broil
70
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
For broiling thicker items, e.g. poultry or
London broil.
The Browning/Broiling element and the
fan switch on in alternating phases.
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
A fixed temperature is used for
broiling, i.e., the temperature is
automatically set by the oven and
cannot be changed.
– Convection Broil
As a general rule, select the
suggested temperature if possible. 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 400°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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