Siemens HB30D51UC, HB30S51UC manual Convection Broil, Broil Chart

Broil Chart

Food Item	Rack	Broil	Internal	Time	Time
	Pos.	Setting	Temp.	side 1*	side 2*
Beef
Steak, ¾" to 1"
Medium Rare	6	3	145	5–7	4–6
Medium	5	3	160	8–9	5–7
Well	5	3	170	10–11	7–9
Hamburger, ¾" to 1"
Medium	6	3	160	5–8	4–6
Poultry
Chicken Thighs	3	1	180	14–15	12–13
Pork
Pork Chops, 1"	4	2	160	8–10	8–9
Sausage - fresh	4	3	180	3–5	2–4
Ham Slice, ½"	5	3	160	4–5	3–4
Seafood
Fish Filets, ¾" to 1"					Do not
Buttered	3	1	145	11–15
					turn
Lamb
Chops, 1"
Medium Rare	4	3	145	4–6	4–5
Medium	4	3	160	5–7	5–6
Well	4	3	170	6–8	6–7

*Broiling times are approximate and may vary slightly. Times are based on cooking with a preheated broil element.

Convection Broil

Convection Broil is similar to Broil. It combines intense heat from the upper element with heat circulated by a convection fan.

Convection Broil mode is well suited for cooking thick, tender cuts of meat, poultry and fish. Convection Broil is not recommended for browning breads, casseroles and other foods. Always use convection broil with the door closed.

In addition to the benefits of standard broiling, convection broiling is faster.

Tips: • Preheat oven 3–4 minutes. Do not preheat for more than 5 minutes.

•Steaks and chops should be at least 1½" thick.

•Use the broil pan and grid included with your oven.

•Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.

•Turn meats once during the recommended cook time (see Convection Broil Chart for examples).

•Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature.

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