Broiling
53
Selecting the cooking duration
Broil thinner cuts of meat/slices of
fish for approx. 3–6 minutes per side.
Thicker pieces require more time per
side.
It is best to broil food of a similar
thickness at the same time so that
the cooking durations do not vary too
much.
Check whether the food is cooked
shortly before the end of the specified
cooking duration.
Tip:
If the surface of a thicker cut of
meat is browned but the center is still
raw, move the food to a lower level or
reduce the temperature and continue
broiling. This will stop the surface from
becoming too dark.
Notes on the operating modes
A list of all operating modes can be
found in “Overview of operating
modes”.
Using Maxi Broil
(Broil)
Use this operating mode to broil flat thin
cuts in large quantities and for browning
large baked dishes.
The entire browning/broiling element
will become red hot to produce the
necessary heat.
Using Convection Broil
(Conv
Broil)
This operating mode is suitable for
broiling thicker food, such as chicken.
It is generally recommended to use a
temperature setting of 425°F (220°C) for
thinner types of food and 350-400°F
(180–200°C) for thicker cuts.
