Bertazzoni X304PIRCR User Manual

 

33

 
 

 
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 until the 
"PRE‐HEATING" light turns off (about 5‐6 
minutes). 
 

 
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 
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. 

 

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. 

 

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. 

 
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. 
 
 

 

1.   Place oven rack in desired position. 

2.   Set Selector Switch to BROILER or 

CONVECTION BROILER. 

3. 

 Set oven temperature control knob to 

BROILER or CONVECTION BROILER setting 
corresponding to 500°F fixed BROILER setting 
(not over Tmax=500°F or under 450°F setting 
position). 

4.   Wait until PRE‐HEATING light turns off, after 

approximately 5‐6 minutes 

5.   Place food in oven at desired rack position as 

referenced on Page 26. 

6.   Close oven door. The door should be closed 

throughout the broil cycle.