Baking Recommendations; Broil / Convection Broil - Bertazzoni MAS304DFMXE Installation, Use & Care Manual

BAKING RECOMMENDATIONS
FOOD PAN CONTROL
SIZE TEMPERATURE
SETTING
Cookies 12"x15" 375°
Cookie
Sheet
Layer 8"or 350°
Cakes 9"Round
Sheet 9"x13" 350°
Cakes Pan
Bunt 12 Cup 325°
Cakes
Brownies 9"x9" 325°
or Bar Pan
Cookies
Biscuits 12"x15" 425° or Package
Cookie Directions
Sheet
Quick 8"x4" 350°
Bread Loaf Pan
Muffins 12 cup 425°
Muffin
Pan
Fruit Pies 9" 425°
Diamete
r
Fruit 9"x9" 400°
Cobblers Pan
Yeast 8"x4" 375°
Bread, Loaf Pan
Loaves
Dinner 9"x13" 400°
Rolls Pan
Cinnamon 9"x13" 375
Rolls Pan
Yeast 12"x15" 400°
Cotter Cookie
and Cake Sheet
BROIL / CONVECTION BROIL
Tips for Broiling
Broiling requires constant exposure to high,
intense heat. Only the upper element heats in
the BROILER mode.
It is recommended that you preheat the broil
element before starting to cook. Preheat the broil
element/s for about 5 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 food over once after half
TOTAL
SUGGESTED
COOKING
TIME
8 to 12
minutes
25 to 35
minutes
30 to 40
minutes
60 to 75
minutes
20 to 25
minutes
10 to 15
minutes
55 to 70
minutes
14 to 19
minutes
35 to 45
minutes
25 to 30
minutes
25 to 30
minutes
12 to 18
minutes
25 to 30
minutes
20 to 30
minutes
cooking time. It is not necessary to turn very thin
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.
Center food directly under the broiling element
for best browning.
Rack Positions
Before turning on the oven, place the rack in the
desired position. After preheating the broiler,
center the broil pan under the broil element.
2 ‐ Use this rack position when broiling beef
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 1
1/8 inches or more thick, fish, poultry, pork
chops, ham steaks 1 inch or more thick.
3 or 4 ‐ Use this rack when broiling chicken
quarters or halves.
A porcelain enamel broil pan is included with the
range. Use metal or glass‐ceramic bake ware
when browning casseroles, main dishes, or bread.
DO NOT use heat‐proof glass or pottery. This type
of glassware cannot withstand the intense heat
of the broil element.
Broiling Using Meat Thermometer
To more accurately define the preparation of
thick steaks or chops (at least 1 1/2 inches thick),
use 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 first side to 90°F. For
medium or well done steaks, cook the first side to
100°F. Turn and cook the second side to desired
internal temperature.
SETTING BROILER OR CONVECTION BROILER
Select BROILER to brown food on the top side
only. This mode requires turning food if browning
is required on both sides.
Select CONVECTION BROILER to brown food
slightly also on the bottom side. This mode is
preferred for browning food on both side that is
too delicate for turning such as fish. The degree
of browning of each side might be different.
TO SET THE OVEN TO BROILER OR
CONVECTION BROILER
1. Place oven rack in desired position.
2. Set Selector Switch to BROILER or
CONVECTION BROILER.
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Utensils