Thermador ME302JP User Manual - Page 35
Convection Broil
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Convection Broil à Convection Broil is similar to Broil. It combines intense heat from the upper element with heat circulated by a convection fan. Tips Convection Broil Chart 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. • 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. Beef Steak, 1½" or more Medium Rare 3 Medium 3 Well 3 Hamburger, 1" or more Medium 4 Poultry Chicken Breast 3 Pork Chops, 1¼" or more 4 Sausage, fresh 4 Broil Internal Setting Temp. 550 145 550 160 550 170 550 160 450 170 550 160 550 180 Time Time side 1* side 2* 11-13 13-15 15-17 11-14 9-11 11-13 13-15 8-11 18-20 17-19 9-11 5-7 8-10 3-5 *Convection broiling times are approximate and may vary slightly. Times are based on cooking with a preheated broil element. 35
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