Siemens NO NAME HE2425 User Manual

Getting the Most Out of Your Appliance

English 30

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. Do not preheat for more than 5 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.

Breads

Yeast bread, loaf, 9x5
Yeast rolls
Quick bread, loaf, 8x4
Biscuits
Muffins

2
3
2
3
3

375
375-400
350-375
375-400
425

18-22
12-15
45-55
11-15
15-19

Pizza

Frozen
Fresh

3
3

400-450
425-450

23-26
12-15

a. This temperature must be manually reduced by 25° F if the Automatic Convection Conversion 

feature has been turned off.

b. This chart is a guide. Actual times depend on the mixes or recipes baked. Follow recipe or 

package directions.

Beef

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

5-7
6-8
7-9
7-9

4-6
5-7
6-8
8-10

Poultry

Breast (bone in)

4

low

170

21-23

18-20

Pork

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

4
3
5

high
high
high

160
160
160

6-8
5-7
2-4

4-6
4-6
2-3