Broil
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
For grilling thicker items, e.g. rolled meat, poultry pieces.
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.
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