Thermador SMW272 manual Broil Techniques, Foods Recommended for Broil Mode, Utensils

SMW Oven Care and Use Manual Lower Oven Operation

Broil Techniques

BROIL MODE

Broiling is cooking with intense heat radiated from the upper element of the oven which produces excellent results in both cooking and top browning. This method sears the outer layer of the food.

Foods Recommended for Broil Mode:

Appetizers

Fish Fillets

Meat (tender, such as steaks or chops) Hamburger

Poultry Pieces

Top Browning (Breads, Casseroles)

General Guidelines

•Start with cold meat directly from the refrigerator.

•Slash the outside fat around the edges of the meat to keep it from curling.

•Place the rack in the desired position, before turning on the oven.

•Check the Broil Chart on Page 46 for the best rack level to use for the particular type and thickness of food being broiled.

•Most broiling is done on rack 5 or 6. If the outside browns too quickly, reduce the broil setting or lower the rack level.

•Most food needs to be turned over only once, after half the total cooking time. Chicken pieces and halves need to be turned over after more than half the total cooking time. Start chicken with skin side down.

•Use TIMER 1 or 2 to set reminder time to turn food.

•Do not preheat the broiler. Foods broil best starting with a cold oven.

•Leave the door closed. Closed door broiling gives a deep char to the tops of food and allows the control panel to stay cool to touch.

•If the oven is hot from previous cooking, cool it before broiling, for best broiling results.

During cooking, open the oven door carefully as there will be an accumulation of smoke and steam released into the cooler air in the kitchen.

Utensils

•Use the two-piece broil pan and grid provided with the oven. The slotted grid allows the meat fat to drip into the lower pan which minimizes spattering of fat. DO NOT cover the slotted grid (top) with alumi- num foil. However, the bottom pan may be lined with foil.

•Use metal or glass-ceramic bakeware (Corning™) when top browning casseroles, main dishes, or bread.

•DO NOT use heatproof glass (Pyrex™) or pottery. This type of glassware cannot withstand the intense heat of the broil element.

•Avoid setting the broil pan on the opened oven door. Pans can scratch the glass or liquids can spill into door vent openings.

•Clean broil pan and grid after each use. Do not allow grease and fat to accumulate and remain in pan.

•Do not use other pans for broiling, such as cookie sheets, cake pans, half-sheet pans or jelly roll pans.

Page 44