Broil
53
Preparing food for broiling
Rinse the meat under cold water and
pat dry. Do not season the meat with
salt before broiling, this will draw out
the juices.
Brush the meat with oil, if necessary.
Do not use other types of fat as they
can easily burn and cause smoke.
Clean fish as usual. To enhance the
flavor, salt or lemon can be added.
Broil
Select the required oven function and
temperature.
Preheat the Browning / Broiling
element for approx. 5 minutes with
the door closed.
Danger of burns!
When the oven is hot use pot
holders to insert, remove or turn the
food, or when adjusting the oven
shelves, etc.
Place the food on the wire rack.
Place the food on the appropriate
shelf level (see the Broiling chart).
– When broiling using
shelf levels 1 to
3,
place the splash tray (if available)
and the wire rack in the roasting pan.
Slide all pieces into the oven
together.
– When broiling using
shelf level 4,
slide the wire rack onto this level and
the roasting pan with splash insert (if
available) into shelf level 1.
Close the door.
Turn the food halfway through
cooking.
