Broiling
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Risk of injury caused by hot
surfaces.
If you broil with the door open, the
hot air will escape from the oven
before it has been cooled by the
cooling fan. The control elements will
get hot.
Broil with the oven door closed.
Always observe USDA/CFIA food
safety guidelines.
Tips for broiling
- Preheating is necessary when
broiling. For preheating, select an
operating mode which
does not use
microwave power.
Preheat the broiling element for
approx. 5 minutes with the door
closed.
- Quickly rinse meat under cold
running water and pat dry. Do not
season the meat with salt before
broiling, as this will draw out the
juices.
- Add a little oil to lean meat if
necessary. Do not use other types of
fat as they can easily burn and cause
smoke.
- Clean fish in the normal way. To
enhance the flavor, season with a
little salt. You can also drizzle the fish
with lemon juice.
- It is generally best to broil on the wire
rack.
- To broil, brush the wire rack with oil
and then place the food on the wire
rack.
Selecting the
temperature
Select the temperature for the
Convection Broil
and
Combi Conv
Broil
operating modes.
As a general rule, select the lower
temperature given in the chart. If
higher temperatures are used than
those specified, the meat will brown
on the outside, but will not be
properly cooked through.
Selecting the broiling setting
Select between levels 1–3 for the
Maxi
Broil
and
Combi Broil
operating
modes.
If you are broiling thicker foods
further away from the broiling
element, select
level 1
.
If you desire a lighter, golden finish,
on gratins for example, select
level 2
.
If you are quickly broiling thinner
foods closer to the broiling element,
select
level 3
.
Set the microwave power level
,
the broiling level
, and the cooking
duration.
