De'Longhi XU 620 Mode D'emploi page 7

GB F E 21-01-2003 9:22
• TOP BROWNING
Top browning is ideal for melting, crisping and toasting food surfaces. Use it for open face sandwiches, pre-
buttered muffins or browning cooked casseroles.
1. Place the food on the oven pan (or on the cookie sheet, if provided) and place it on the wire rack.
2. Close the door, set both the selector and temperature dials to BROIL.
3. Turn the ON/OFF timer knob to MEDIUM or to ON (for longer browning times)
When experimenting with new uses, watch the food to avoid overbrowning.
When the browning cycle is completed (top surface with desired colour) turn the thermostat dial to "
the ON/OFF dial to OFF.
3. INSTRUCTIONS FOR BROILING
Always use the oven pan with the broiling rack for broiling. No preheating of the broiler is necessary.
Do not leave the broiler unattended when in use. Before using the broiler for the first time and after use,
wash the pan and the rack with warm, sudsy water. Do not cover the oven wire rack with foil.
This prevents fat and oils from draining, causing spatter and smoking, and also restricts air circulation for
proper ventilation.
• BROILING
1. Place the oven wire rack as shown in the table on page 4.
2. Place the food to be broiled on the broiling rack (H) (set inside the oven pan), then put the assembly on
the wire rack.
3. Always leave the oven door open to the stop position (as shown below).
4. Turn the thermostat dial (C) and the selector dial (E) to "BROIL".
5. Turn the ON/OFF dial to "ON".
6. Turn the function control knob to "BROIL".
7. When broiling is finished, turn the ON/OFF dial to the "OFF" position and the
thermostat dial to the "
removing the oven pan and disposing of the grease collected while browing. Use hot
pads.
• Note:
While smoke is an inherent characteristic of good broiling, the following tips should eliminate or greatly
reduce smoking:
• Trim excess fat from meat and score the edges to prevent curling. Dry meat, fish and poultry surfaces
with paper towel.
• For best results, thaw frozen meats before broiling. These two precautions will reduce or eliminate smoke
from the broiler.
• Placing the food on the broiling rack allows the juices and fat to drip into the oven pan and decreases
spattering while broiling.
• If frozen steaks and chops are broiled, allow 1 and a half to 2 times the required broiling time as that
required for unfrozen meat.
• If grease "pops" during broiling, turn the temperature control dial to a lower setting.
• Remove grease from the pan and wash the pan and broiling rack after use.
• The broiler should be cleaned inside after each use. Too much grease accumulation causes smoking.
Use any non-abrasive cleaner and hot water.
• For very thick steaks and other thick foods, we recommend using the lower broiling rack position.
• Since fish is non-fatty it can be broiled directly on the oven pan. Broil until it flakes easily with a fork. Thin
fillets need not to be turned.
Pagina 7
" position. Care should be taken when turning food,
" and
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