Bertazzoni Oven How To Turn On

36

BROIL / CONVECTION BROIL

Tips for Broiling

Broiling requires constant exposure to high,
intense heat. Just the upper element heats in
the BROILER mode.

It is recommended that you lot preheat the bake
element earlier starting to cook. Preheat until the
"PRE‐HEATING" light turns off (about 5‐half-dozen
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 nutrient over once afterwards half
cooking time. Information technology is non necessary to plow very sparse
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.

Middle food directly nether the broiling element
for all-time browning.

Rack Positions

Earlier turning on the oven, place the rack in the
desired position. After preheating the broiler,
eye the broil pan nether the bake element.
2 ‐ Use this rack position when broiling beefiness
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 one
one/8 inches or more than thick, fish, poultry, pork
chops, ham steaks one inch or more thick.
three or 4 ‐ Use this rack when broiling chicken
quarters or halves.

Utensils

A porcelain enamel broil pan is included with the

range. Utilise metal or glass‐ceramic bake ware
when browning casseroles, main dishes, or bread.
DO NOT employ heat‐proof drinking glass or pottery. This type
of glassware cannot withstand the intense oestrus
of the broil chemical element.

Broiling Using Meat Thermometer

To more accurately define the grooming of
thick steaks or chops (at least 1 1/ii inches thick),

employ 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 kickoff side to 90°F. For
medium or well done steaks, cook the first side to

100°F. Turn and cook the 2nd side to desired
internal temperature.

SETTING BROILER OR CONVECTION BROILER

Select BROILER to brownish food on the meridian side
merely. This mode requires turning food if browning
is required on both sides.

Select CONVECTION BROILER to brown food
slightly likewise on the bottom side. This style is
preferred for browning nutrient on both side that is
also frail for turning such as fish. The degree
of browning of each side might exist different.

TO SET THE OVEN TO BROILER OR

CONVECTION BROILER

one. Place oven rack in desired position.

2. Ready Selector Switch to BROILER or

CONVECTION BROILER.

3.

Set oven temperature command 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. Await until PRE‐HEATING light turns off, subsequently

approximately 5‐6 minutes

v. Place food in oven at desired rack position as

referenced on Page 26.

six. Close oven door. The door should be closed

throughout the broil cycle.

Source: https://www.manualsdir.com/manuals/48752/bertazzoni-a.html?page=36

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