Bertazzoni MASCS30X Gebrauchsanleitung
21
EN
Cooking with the Broiler
For good results with the Broiler, use the grid iron
supplied with the oven.
supplied with the oven.
Fit the grid iron in such a way that it doesn’t
come into contact with the metal surfaces of
the oven cavity since if it does there is a
danger of electric arcing which may damage
the oven.
come into contact with the metal surfaces of
the oven cavity since if it does there is a
danger of electric arcing which may damage
the oven.
IMPORTANT POINTS:
1. When the Broiler is used for the first time
there will be some smoke and a smell
coming from the oils used during oven
manufacture.
coming from the oils used during oven
manufacture.
2. The oven door window becomes very hot
when the Broiler is working. Keep children
away.
away.
3. When the Broiler is operating, the cavity
walls and the grid iron become very hot. You
should use oven gloves.
should use oven gloves.
4. If the Broiler is used for extended period of
time it is normal to find that the elements will
switch themselves off temporarily due to the
safety thermostat.
switch themselves off temporarily due to the
safety thermostat.
5. Important! When food is to be broiled or
cooked in containers you must check that
the container in question is suitable for use.
See the section on types of ovenware!
the container in question is suitable for use.
See the section on types of ovenware!
6. When the Broiler is used it is possible that
some splashes of fat may go onto the
elements and be burnt. This is a normal
situation and does not mean there is any
kind of operating fault.
elements and be burnt. This is a normal
situation and does not mean there is any
kind of operating fault.
7. After you have finished cooking, clean the
interior and the accessories so that cooking
remains do not become encrusted.
remains do not become encrusted.
Type of food
Quantity (g)
Time (min.)
Instructions
Fish
Bass
Sardines/gurnard
800
6-8 fish.
18-24
15-20
Spread lightly with butter. After half of
cooking time turn and spread with
seasoning.
cooking time turn and spread with
seasoning.
Meat
Sausages
6-8 units
22-26
Prick after half cooking time and turn.
Frozen hamburgers
3 units
18-20
Spare rib (approx. 3 cm thick)
400
25-30
After half of cooking time, baste and turn.
Others
Toast
4 units
1½-3
Watch toasting.
Toasted sandwiches
2 units
5-10
Watch toasting.
Heat up the Broiler beforehand for 2 minutes.
Unless indicated otherwise, use the grid iron.
Place the grid on a bowl so that the water and the
fat can drop. The times shown are merely
indicative and can vary as a function of the
composition and quantity of the food, as well as
the final condition wished for. Fish and meat taste
great if, before broiling, you brush them with
vegetable oil, spices and herbs and leave to
marinate for a few hours. Only add salt after
broiling.
Unless indicated otherwise, use the grid iron.
Place the grid on a bowl so that the water and the
fat can drop. The times shown are merely
indicative and can vary as a function of the
composition and quantity of the food, as well as
the final condition wished for. Fish and meat taste
great if, before broiling, you brush them with
vegetable oil, spices and herbs and leave to
marinate for a few hours. Only add salt after
broiling.
Sausages will not burst if you prick them with a
fork before broiling.
fork before broiling.
After half the broiling time has passed, check on
how the cooking is going and, if necessary, turn
the food over.
how the cooking is going and, if necessary, turn
the food over.
The Broiler is especially suitable for cooking thin
portions of meat and fish. Thin portions of meat
only need to be turned once, but thicker portions
should be turned several times.
portions of meat and fish. Thin portions of meat
only need to be turned once, but thicker portions
should be turned several times.