Broiling
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Danger of injury caused by hot
surfaces.
If you open the appliance door when
broiling, the controls will get very hot.
Keep the door closed during the
broiling program.
Always observe USDA/CFIA food
safety guidelines.
Broiling tips
- Preheating is not necessary when
broiling. Place the food in the cold
oven compartment.
- Use the universal tray with the wire
rack placed on top of it.
- When broiling fish, place the fish on a
piece of parchment paper cut to size.
- Broil thick food, e.g., half a chicken,
on shelf level2 or 3 and thin food,
e.g., steaks, on shelf level4.
- Turn the food ²/₃ of the way through
the cooking duration. Exception: fish
does not need to be turned.
Tips for broiling
- Marinate lean meat or brush it with
oil. Do not use other types of fat as
they can burn and cause smoke.
- Make diagonal cuts in sausages be-
fore broiling.
- It is best to broil food of a similar
thickness at the same time so that
the broiling time for each item does
not vary too greatly.
- To test the food, press down on the
meat with a spoon. This lets you de-
termine how well the meat has been
cooked.
– Rare/pink
If the meat gives easily to the pres-
sure of the spoon, it will still be red
on the inside.
– Medium
If there is some resistance, the in-
side will be pink.
– Well-done
If there is significant resistance, it
is cooked through.
- To broil thicker pieces of food more
gradually after an initial high tempera-
ture, continue broiling at a lower tem-
perature setting or use a lower shelf
level to allow the food to cook
through to the center.
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General
Weight and Dimensions
