Broiling
Three broiling options are available in
the oven:
Broiling 1
For broiling small quantities of thin cuts
of meat and for browning small dishes
of food. Only the inner part of the upper
heating element is energized.
Broiling 2
For broiling large quantities or thick
cuts of meat and for browning food in
large dishes. The entire upper heating
element is used.
Fan Broiling
For broiling larger items, such as
poultry or rolled meat.
For best results:
– Pre-heat the oven for approximately
5 minutes with the oven door shut.
– Broiling with the oven door shut
saves energy and minimizes cook-
ing odors.
– For “Fan Broiling”:
always install the grease filter in the
back of the oven when using this
mode.
Preparing the food
– Clean and season the meat.
– Add a little oil if necessary. Other
fats will quickly become black or
cause the food to smoke. A little but-
ter can be added to chicken if
desired.
– To enhance the taste of fish or fish
filets, add a little salt or squeeze a
little lemon juice over the fish before
cooking.
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