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Broil, Tips – Siemens HB30S51UC User Manual

Page 31

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English 28

*Roasting times are approximate and may vary depending on shape of the

meat.

**Stuffed turkey requires additional roasting time. The minimum safe tem-

perature for stuffing in poultry is 165 °F.

Broil

The Broil mode is best suited for 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.

Tips:

Preheat oven 3–4 minutes. Do not preheat for more than 5 minutes.

Steaks and chops should be at least ¾" thick.

Brush fish and poultry with butter or oil to prevent sticking.

Use the broil pan and grid included with the oven.

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

Turn meats once during the recommended cook 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 ®); it cannot tolerate the high temperature.

Poultry

Chicken, whole

Turkey, unstuffed**

Turkey, unstuffed**

Turkey, unstuffed**

Turkey Breast

Cornish Hen

2

1

1

1

2

2

3.5–8.0

12.0–15.0

16.0–20.0

21.0–25.0

4.0–8.0

1.0–1.5

375

325

325

325

325

350

13–20

10–14

9–13

6–12

19–23

45–75

(total time)

180

180

180

180

170

180

Lamb

Leg, bone-in

Medium

2

4.0–6.0

325

30–35

160

Food Item

Rack

Pos.

Weight

(lbs)

Oven

Temp.

Time

(min/lb)*

Internal

Temp.

Broil uses intense heat radiated from the upper element.

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