Broil
102
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
This mode gives excellent browning
and searing results. Use this function
for chops, ribs, large quantities of meat
and browning large dishes.
The entire Browning / Broiling element
will get hot and glow red.
Broil
This mode is excellent for broiling or
searing smaller quantities. Use this
mode for chops, ribs, small quantities
of meat, and browning small dishes.
The center of the Browning / Broiling
element glows red to generate the
required heat.
Convection Broil
Use this function for thick pieces of
meat, London broil.
The Browning / Broiling element and
the fan turn on alternately.
Cooking accessories
Use the universal tray with a grilling and
roasting insert (if available) on top. The
insert protects the oven from splatter
and collects the juices underneath. The
juices can then be used for gravy and
sauces.
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
5 minutes with the door closed before
Broiling.
