| 摘要 |
In a method for broiling food products, preferably flat food products, for example hamburgers, the products are positioned between a lower, heated broiling surface and an upper, heated broiling surface. The products are broiled substantially by contact between the products and the heated broiling surfaces. During the broiling the products are displaced in relation to the broiling surfaces, so that the products are contacting different areas thereof during the broiling. |
