Broiling
Tips
Marinate lean meat or brush it with oil. Other fats will easily burn or develop smoke.
Make sure the pieces are approximately the same thickness so the broiling times are not too different.
When turning the food, work quickly to avoid the oven cooling too much.
If the surface of larger chunks of meat is well browned but the core is still uncooked, move the food to a lower shelf level or continue at a lower temperature.
Broiling chart
Food to be | Function | Level / | Humidity | Duration |
Broiled |
| Temp. in °F / °C | in % | in minutes |
Fish |
|
|
|
|
Trout | Broil | Level 3 | - | |
Salmon | Convection | 355 / 180 | - | 35 |
| Broil |
|
|
|
Mackerel | Broil | Level 3 | - | 25 |
Meat and |
|
| - |
|
Sausage |
|
|
|
|
Hamburger | Broil | Level 3 | - | 20 |
Patties |
|
|
|
|
Sausage fresh / | Broil | Level 3 | - | |
precooked |
|
|
|
|
Miscellaneous |
|
|
|
|
Toasting Bread | Broil | Level 3 | - | |
slices |
|
|
|
|
Toast, | Broil | Level 3 | - | |
with topping |
|
|
|
|
Corn on the Cob | Combi Steam | Level 3 | 30 | 23 |
| with Broil |
|
|
|
116