Bedienungsanleitung Bertazzoni Pro 36 6 (Seite 34 von 41) (Englisch)

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BROIL/CONVECTIONBROIL

TipsforBroiling



Broiling requires constant exposure to high,

intense heat. Only the upper element heats in

theBROILERmode.



Itisrecommendedthatyoupreheatthebroil

elementbeforestartingtocook.Preheatuntilthe

"PRE‐HEATING"lightturnsoff(about5‐6

minutes).



GettingtheBestResults



Defrostfoodbeforebroiling.

Keepovendoorclosedduringbroiling.

Steaksshouldbe morethan 1" thick ifraremeat

isdesired.Useconvectionbroilifsteaksareover

1‐1/2inchesthick.Turnfoodoveronceafterhalf

cookingtime.Itisnotnecessarytoturnverythin

food

(ham slices, fillets of fish, etc.).  Liver slices

mustbeturnedoverregardlessofthickness.

Use a timer. Set it for the minimum time and

checkthefood.

Center food directly unde r the broiling element

forbestbrowning.



RackPositions

Beforeturningontheoven,placetherackinthe

desired position. After preheating the broiler,

centerthebroilpanunderthebroilelement.

2‐Use this rack position when broiling beef

steaks,groundmeatpatties,hamsteakandlamb 

chops 1 inch or less thick. Also use when

browningfood.



3‐Use this rack position when broiling meat 1

1/8 inches or more thick, fish, poultry, pork

chops,hamsteaks1inchormorethick.

3 or 4‐Use this rack when broiling chicken

quartersorhalves.



Utensils



Aporcelainenamelbroilpanisincludedwiththe

range. Use metal or glass‐ceramic bake ware

whenbrowningcasseroles,maindishes,orbread.

DONOTuseheat‐proofglassorpottery.Thistype

of glassware cannot withstand the intense heat

ofthebroilelement.

BroilingUsingMeatThermometer



To more accurately define the preparation of

thicksteaksorchops(atleast11/2inchesthick),

usea meat thermometer. Insert the point of the

thermometer into the side of the meat reaching

thecenterofthesteakorchop.

For rare steaks, cook the first side to 90°F. For

mediumorwelldonesteaks,cookthefirstsideto

100°F. Turn and cook the second side to desired

internaltemperature.



SETTINGBROILERORCONVECTIONBROILER



Select BROILER to brown foodon the top side

only.Thismoderequiresturningfoodifbrowning

isrequiredonbothsides.



Select CONVECTION BROILER to brown food

slightly also on the bottom side. This mode is

preferred for browning food on both side that is

too delicate for turning

 such as fish. The degree

ofbrowningofeachsidemightbedifferent.



TOSETTHEOVENTOBROILEROR

CONVECTIONBROILER

1. Placeovenrackindesiredposition.

2. SetSelectorSwitchtoBROILERor

CONVECTIONBROILER.

3. Set oven temperature control knob to

BROILER or CONVECTION BROILER setting

correspondingto500°FfixedBROILERsetting

(notoverTmax=500°Forunder450°Fsetting

position).

4. Wait until PRE‐HEATING light turns off, after



approximately5‐6minutes

5. Placefoodinovenatdesiredrackpositionas

referencedonPage26.

6. Close oven door. The door should be closed

throughoutthebroilcycle.



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