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Idiomas disponibles
Idiomas disponibles
15.1.3
Preheating and Pan Placement
15.1.4
How to set the Oven for Broiling
Food
thickness
Ground beef,
well done
0.45 kg (4
patties),
10 to 20
mm thick
Beef
steaks
Rare
25 mm
thick
Medium
0.45 to 0.7
Well done
kg
Rare
30 mm
thick
Medium
Well done
50 to
60mm
thick
Chicken
1whole
0.8 to 1
kg, split
lengthwise
caso EO 27
• Preheat the oven if the recipe calls for it. To preheat, set the
oven at the correct temperature. Preheating is necessary for
good results when baking cakes, cookies, pastry and breads.
Preheating time usually 10 minutes.
• Baking results will be better if baking pans are centered in
the oven as exact as possible. Pans should not touch each
other or the walls of the oven. If you need to use two shelves,
stagger the pans, so that one is not directly above the other.
Oven
Quantity
shelf
and/ or
positi
on
C
C
C
C
C
C
C
A
Ove
Oven
n
seco
first
nd
sid
side
e
time (min.)
10
7
Space evenly. Up to 8 patties take
about the same time.
6
5
Steaks less than 25mm thick cook
8
6
through before browning. Pan
frying is recommended. Slash fat.
12
11
10
7-8
15
14-16
25
20-25
Reduce time about 5 to 10
35
10-15
minutes per side for cut-up
chicken. Brush each side with
melted butter. Broil skin-side down
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