Porter & Charles STPS60TM-1, Instructions For Use Manual, Page: 24 / 76

24
Cooking with the Broiler
For good results with the Broiler, use the grill rack
supplied with the oven.
IMPORTANT POINTS:
1. When the Broiler is used for the first time
there will be some smoke and a smell coming
from the oils used during oven manufacture.
2. The oven door window becomes very hot
when the Broiler is working. Keep children
away.
3. When the Broiler is operating, the cavity walls
and the grill rack become very hot. You
should use oven gloves.
4. If the Broiler is used for extended period of
time it is normal to find that the elements will
switch themselves off temporarily due to the
safety thermostat.
5. Important! When food is to be broiled or
cooked in containers you must check that the
container in question is suitable for use. See
the section on types of ovenware!
6. When the Broiler is used it is possible that
some splashes of fat may go onto the
elements and be burnt. This is a normal
situation and does not mean there is any kind
of operating fault.
7. After you have finished cooking, clean the
interior and the accessories so that cooking
remains do not become encrusted.
Type of food Quantity Time (min.) Instructions
Fish
Bass
Sardines/gurnard
800g
6-8 fish
18-24
15-20
Spread lightly with butter. After half of
cooking
time turn and spread with
seasoning.
Meat
Sausages 6-8 units 22-26 Prick after half cooking time and turn.
Frozen hamburgers 3 units 18-20
Spare rib (approx. 3 cm thick) 400 g 25-30 After half of cooking time, baste and turn.
Others
Toast 4 units 1½-3 Watch toasting.
Toasted sandwiches 2 units 5-10 Watch toasting.
Heat up the Broiler beforehand for 2 minutes.
Unless indicated otherwise, use the grill rack. Place
the grid on a bowl so that the water and the fat can
drop. The times shown are merely indicative and
can vary as a function of the composition and
quantity of the food, as well as the final condition
wished for. Fish and meat taste great if, before
broiling, you brush them with vegetable oil, spices
and herbs and leave to marinate for a few hours.
Only add salt after broiling. Sausages will not burst if you prick them with a fork
before broiling.
After half the broiling time has passed, check on
how the cooking is going and, if necessary, turn the
food over.
The Broiler is especially suitable for cooking thin
portions of meat and fish. Thin portions of meat
only need to be turned once, but thicker portions
should be turned several times.