Broiling
When broiling, food is cooked/roasted at a
temperature of 300 - 550 °F / 150 - 300 °C from
above.
Note:
During baking stone operation in the upper
oven it is not possible to broil in the bottom oven.
A distinction can be made between the following
types of broiling:
Temperature-controlled Broiling
During temperature-controlled broiling, the heating
element emits a greater or lesser amount of infra-
red radiation depending on the setting of the tem-
perature selector switch. (Fig. 16)
This method of broiling is suitable for flat pieces of
meat and for browning or gratins.
Do not forget to turn broiled food!
Broiling with the Hot Air Fan (Convection
Broiling)
ensures better all-round warming-up,
even when the wire rack is full. There is no need to
turn the food frequently. (Fig. 17)
Economy Broiling
Only the middle area of the broil heating element is
heated, therefore saving energy when broiling
smaller portions. (Fig. 18)
Do not forget to turn broiled food!
12
50
50
Fig. 16
50
Fig. 18
Fig. 17
