Broil, Table 5: broiling chart – Siemens HE2216C User Manual

Page 24

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Operation - Oven

English 22

Broil

Broiling uses intense heat radiated from the
upper element. The Broil mode is best suited to
cooking thin, tender cuts of meat (1” or less),
poultry and fish. It can also be used to brown
breads and casseroles. Always broil with the
door closed.

The benefits of Broiling include:

Fast and efficient cooking

Cooking without the addition of fats or liquids

Browning as the food cooks

For Best Results:

Preheat oven 3-4 minutes

Steaks and Chops should be at least 3/4” thick

Brush fish and poultry with butter or oil to prevent sticking

Use the broil pan and grid included with your range

Do not cover the broiler grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering

Turn meats once halfway through the recommended cooking time (see Broil
Chart for examples).

When top browning casseroles, use only metal or glass ceramic dishes such
as Corningware®.

Never use heat-proof glass (Pyrex®); they can’t tolerate the high temperature.

Table 5: Broiling Chart

Food

Item / Thickness

Rack

Position

Broil

Setting

Internal

Temp. (

o

F)

Time Side 1

(min)

Time Side 2

(min)

Beef

Steak (3/4” - 1”)
Medium Rare
Medium
Well
Hamburgers (3/4” - 1”) - Well

5
5
5
4

high
high
high
high

145
160
170
160

7-8
8-9

9-11

12-15

6-7
6-9

7-10

7-8

Poultry

Breast (bone in)

4

low

170

18-210

18-19

Pork

Pork chops (1”)
Sausage - fresh
Ham slice (1/2”)

4
3
5

high
high
high

160
160
160

9-10
8-10

3-4

8-9
7-9
2-3

Seafood

Fish filets (1”) buttered

4

low

Cook until

opaque and

flakes easily

6-7

Do Not Turn

Lamb

Chops (1”)
Medium rare
Medium
Well

5
5
5

high
high
high

145
160
170

5-7
8-9

9-11

6-7
6-8
8-9

Bread

Garlic bread (1”) slices

5

high

2-4

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