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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.
With this method, the roast probe can
also be used to monitor the meats inter-
nal temperature. See "Roasting with the
roast probe" for further information.
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.
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