Broil, Convection Broil & Max Broil

Broil - During this mode, only the upper element heats up. Use this mode to cook thin, tender cuts of meat (1" thickness or less), poultry, and fish. It can also be used to brown breads and casseroles.

Max Broil - This mode uses the larger broil element and allows you to broil more food at once.

Convection Broil - Select models also come with an additional Convection Broil Mode. This mode is similar to the standard broil mode. During convection broiling, heat is circulated by the convection fan. It is also faster and well-suited for cooking thicker cuts of meat, poultry, and fish. Do not use this mode to brown breads and casseroles.

Max Convection Broil - For thicker tender cuts of meat, poultry, and fish. This mode allows you to cook more food at one time by using the larger broil element with the convection fan.

• Preheat the oven for 3 to 4 minutes. Do not preheat for more than 5 minutes.
• For the standard broiling modes, steaks and chops should be at least 3/4" thick. For the convection broiling modes, steaks and chops should be at least 1/2" thick.
• Brush fish and poultry with butter or oil to prevent sticking.
• Use a broiler pan and tray or a deep pan with a metal rack for broiling. Broiler pans and trays can be purchased in the Thermador Accessories Store.
• Turn meats once during the cooking time. Fish does not need to be turned.
• When top browning casseroles, use only metal or glass-ceramic dishes such as CorningWare.
• Never use heat-proof glass (Pyrex). It cannot tolerate the high temperature.
• Refer to the Meat and Poultry cooking chart in your owner's manual for recommended rack positions and cooking time.

Purchase additional broiler pans and trays in the Thermador Accessories Store