Siemens HB30S51UC - Manual (Page 32)

English 29
Broil Chart
*Broiling times are approximate and may vary slightly. Times are based on
cooking with a preheated broil element.
Convection Broil
Convection Broil mode is well suited for cooking thick, tender cuts of meat, poultry
and fish. Convection Broil is not recommended for browning breads, casseroles and
other foods. Always use convection broil with the door closed.
In addition to the benefits of standard broiling, convection broiling is faster.
Tips: • Preheat oven 3–4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least 1½" thick.
• Use the broil pan and grid included with your 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 Convection Broil
Chart for examples).
• Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature.
Food Item
Rack
Pos.
Broil
Setting
Internal
Temp.
Time
side 1*
Time
side 2*
Beef
Steak, ¾" to 1"
Medium Rare
Medium
Well
Hamburger, ¾" to 1"
Medium
6
5
5
6
3
3
3
3
145
160
170
160
5–7
8–9
10–11
5–8
4–6
5–7
7–9
4–6
Poultry
Chicken Thighs 3 1 180 14–15 12–13
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, ½"
4
4
5
2
3
3
160
180
160
8–10
3–5
4–5
8–9
2–4
3–4
Seafood
Fish Filets, ¾" to 1"
Buttered 3 1 145 11–15
Do not
turn
Lamb
Chops, 1"
Medium Rare
Medium
Well
4
4
4
3
3
3
145
160
170
4–6
5–7
6–8
4–5
5–6
6–7
Convection Broil is similar to Broil. It combines intense heat from the upper
element with heat circulated by a convection fan.