10
VENTILATED BROILING AND “AU GRATIN”
Broiling may be done by selecting infra-red fan setting
with the func-
tion selector knob, because the hot air completely envelops the food that is to be
cooked.
Set the thermostat knob
between 200°F and
450
°F
and after having preheated the
oven, simply place the food on the broiler pan (see chapter "CORRECT USE OF THE
BROILER PAN"). Close the door and let the oven operate until broiling is done.
Adding a few dabs of butter before the end of the cooking time gives the golden “au
gratin” effect.
Broiling with the oven door closed.
It is recommended that you do not broil for longer than 30 minutes at any one time.
Attention: the oven door becomes very hot during operation.
Keep children away.
BROILING
Set the function selector knob to position
and the thermostat knob
between 200°F
and 480 °F.
Leave to warm up for approximately 5 minutes with the door
closed
and then simply
place the food on the broiler pan (see chapter "CORRECT USE OF THE BROILER
PAN"). Close the door and let the oven operate until broiling is done.
Always broil with the oven door closed.
Broiling with the oven door closed and not for longer than 30 minutes at any one
time.
Attention: the oven door becomes very hot during operation.
Keep children away.
CORRECT USE OF THE BROILER PAN
• Position the shelf on the first or second level from the top (fig. 3.3).
• Place the food to be cooked above the broiler pan.
• Introduce the broiler pan (fig. 3.4) in the oven. The broiler pan should be placed above
the shelf and it should be centered with the broil element (fig. 3.3).
Do not broil without using the broiling pan.
Important: Use always suitable protective gloves when inserting/removing the
broiling pan, shelves, pans or other cooking utensils from the oven.
1° STEP
2° STEP
3° STEP
4° STEP
Fig. 3.3
WRONG
CORRECT
Fig. 3.4
Fig. 3.5
Fig. 3.6
