Broiling
68
Danger of burning!
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.
Broil with the oven door closed.
Operating modes
Maxi Broil
For broiling thin cuts of meat and
browning.
The entire browning/broiling element
will become red hot to produce the
necessary heat.
Convection Broil
For broiling thicker items, such as
chicken.
Containers
Use the universal tray with the rack or
anti-splash insert on top (if available).
The anti-splash insert collects the meat
juices and stops them burning so they
can be used to make gravy and sauces.
Do not use the baking tray.
Preparing food for broiling
Trim the meat. Do not season the meat
with salt before broiling, as this will
draw out the juices.
Add a little oil to lean meat if necessary.
Do not use other types of fat as they
can easily burn and cause smoke.
Clean fish as usual. To enhance the
flavour, salt or lemon can be added.
Broiling
Place the rack or the anti-splash
insert (if available) on the universal
tray.
Place the food on it.
Select the required oven function and
the temperature.
Preheat the browning/broiling
element for approx. 5 minutes with
the door closed.
Danger of burning!
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven.
Place the food on the appropriate
shelf level (see the broiling chart).
Close the door.
Turn the food halfway through
broiling.
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