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BROILING
Your AeroTech
TM
oven gives a choice of Maxi Broil, Broil and AeroBroil. For many meats broiling is considered to be a healthier
alternative to frying. Broiling is also a great way to cook vegetables. Broiling is a relatively quick method of cooking foods
producing superior flavor. Carry out all broiling with the oven door completely closed. The power level can be regulated, it is
expressed as a percentage from LO (50% power) - HI (100% power). We recommend using HI to broil but lower temperatures
work well too.
MAXI BROIL AND BROIL
For best results allow the broiler to warm up for a minute or two before putting food in the oven.
Place the food on top of the broiling rack, grid and pan.
Select the shelf position- see the Broiling Chart on page 30 for suggested shelf positions, times and temperatures.
Once the broiler has preheated, place food in the oven.
Use the minute timer to time the broiling process if desired.
Use oven mitts to remove the pan as it will be hot.
Broiling is suited to foods you might want to toast, brown or crisp.
All broiling is carried out with the oven door closed.
AEROBROIL
When using AeroBroil we recommend a short preheat (about 5 minutes) but this is not essential. The upper
elements are used and the hot air is circulated around the oven by the oven fan situated at the rear of the oven
cavity. Place the food on top of the broiling rack, grid and pan. Select the shelf position you want to broil at - see
the Broiling Chart on page 30 for suggested shelf positions, times and temperatures. AeroBroil is suitable for foods
that you might normally pan fry, barbecue or rotisserie, and for larger cuts of meat.
When using Broil or AeroBroil take care in opening the door as there may be steam and use
oven mitts to handle the hot pan.
Tips for Successful Broiling
We recommend using the broiling system provided with your AeroTech
TM
oven. This has been specifically designed to
reduce splatter and smoke. Use only alternative glass or ceramic dishes and pans that can withstand the high temperature
of the broiler.
Basting lean meat, fish or chicken with a marinade or juices whilst broiling will add flavor and moisture.
If turning meat halfway through the cooking time, use tongs or a spatula. Avoid piercing meat with a knife or fork as this will
allow juices to escape making the meat less moist.
To make cleaning your broiling dishes easier, spray the rack, grid and inside of the pan with a light coating of non-stick cooking
spray before use and soak them in warm water and detergent before washing them in a dishwasher or by hand.
Position the oven shelves before you turn the oven on.
All broiling is carried out with the oven door closed.
WARNING
OVEN OPERATION