Convection Broil - Siemens HB30S50U Use And Care Manual

Convection Broil

Convection broil is similar to broil. It combines the in-
tense heat from the upper element with heat circulated
by the convection fan:
Figure 18: Convection Broil
The convection broil mode is well suited for cooking
thicker, tender cuts of meat, poultry and fi sh. Convec-
tion Broil is typically not recommended for browning
breads, casseroles and other foods.
The benefi ts of Convection Broiling, in addition to the
benefi ts of standard broiling, include:
•
Faster cooking than standard Broiling.
ALWAYS CONVECTION BROIL WITH THE DOOR CONVECTION BROIL CONVECTION BROIL WITH THE DOOR
Table 4: Convection Broil Chart
Beef
Steak (1-½" or more)
Medium Rare
Medium
Well
Hamburgers
(more than 1")
Well
Poultry
Chicken Quarters
Chicken Breasts
Pork
Pork Chops (1¼" or
more)
Sausage - fresh
*Broiling and convection broiling times are approximate and may vary slightly.
Oven Modes
CLOSED
Food and Rack
Thickness Position
2
2
2
3
3
3
2
3
For Best Results:
• Do not preheat oven.
• Meats should be at least 1 1/2" thick.
• Turn meats once halfway through the cooking time
(See Convection Broil Chart for examples).
• Use the broil pan and grid included with your oven.
• 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.
• Salt after cooking.
Internal Time
Broil
Temp Side 1
Setting
(°F) (min)*
450 145 12-14
450 160 15-17
450 170 18-20
550 160 11-13
450 180 13-15
(thigh)
450 170 14-16
450 160 12-14
450 160 4-6
Time
Side 2
(min)*
11-13
13-15
16-17
8-10
10-12
12-14
13-15
3-5
English • 13