Miele H 2261 B Operating And Installation Instructions page 52

Broil
Temperature 
As a general rule, select the lower
temperature given in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
The  setting is recommended for
thin cuts of meat. For thicker cuts of
meat, the maximum temperature can
be set to 465°F (240°C.)
Preheating
Always preheat the oven for about
5 minutes with the door closed before
Broiling.
Shelf levels 
Select the shelf level according to the
thickness of the food.
– Thin cuts: Shelf level 3 or 4
– Thick cuts: Shelf level 2 or 3
Broiling duration 
Thick pieces of fish and meat take
approx. 6-8 minutes per side. Thicker
pieces will take longer. It is best to broil
food that has a consistent thickness at
the same time so each piece cooks
evenly.
52
Testing doneness
Always follow USDA guidelines for
safe food temperatures.
To check how far a piece of meat has
been cooked press down on it with a
spoon:
Rare If there is very little
resistance, it will still be
red on the inside.
Medium If there is some resistance,
the inside will be pink.
Well done If there is great resistance,
it is cooked through.
Check if the meat is cooked after the
shortest time quoted.
Tip: If the surface of a thicker cut of
meat is browned but the center is still
raw, move the food to a lower level or
reduce the temperature and continue
cooking. This will stop the surface from
becoming too dark.