Siemens HE2215C User Manual

Operation - Oven

English 22

Broiling uses intense heat radiated from the 
upper element. The Broil mode is best suited to 
cooking thin, tender cuts of meat (1” or less), 
poultry and fish. It can also be used to brown 
breads and casseroles. Always broil with the 
door closed.

The benefits of Broiling include:

•

Fast and efficient cooking

•

Cooking without the addition of fats or liquids

•

Browning as the food cooks

•

Preheat oven 3-4 minutes

•

Steaks and Chops should be at least 3/4” thick

•

Brush fish and poultry with butter or oil to prevent sticking

•

Use the broil pan and grid included with your range

•

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

•

Turn meats once halfway through the recommended cooking time (see Broil 
Chart for examples).

•

When top browning casseroles, use only metal or glass ceramic dishes such 
as Corningware®.

•

Never use heat-proof glass (Pyrex®); they can’t tolerate the high temperature.

Steak (3/4” - 1”)
     Medium Rare
     Medium
     Well
Hamburgers (3/4” - 1”) - Well

5
5
5
4

high
high
high
high

145
160
170
160

7-8
8-9

9-11

12-15

6-7
6-9

7-10

7-8

Breast (bone in)

4

low

170

18-210

18-19

Pork chops (1”)
Sausage - fresh
Ham slice (1/2”)

4
3
5

high
high
high

160
160
160

9-10
8-10

3-4

8-9
7-9
2-3

Fish filets (1”) buttered

4

low

Cook until 

opaque and 

flakes easily

6-7

Do Not Turn

Chops (1”)
     Medium rare
     Medium
     Well

5
5
5

high
high
high

145
160
170

5-7
8-9

9-11

6-7
6-8
8-9

Garlic bread (1”) slices

5

high

2-4