Broil - Miele HR 1954 Operating Instructions Manual

Broil


Danger of burns!
Broil with the oven door closed. If
you broil with the door open the hot
air will escape from the oven before
it has been cooled by the cooling
fan.
The controls will get hot.
Oven modes
Maxi Broil 
For broiling thin cuts of meat and
browning.
The entire Browning / Broiling element
will get hot and glow red.
Convection Broil 
For broiling thicker items, e.g. poultry or
London broil.
The Browning/Broiling element and the
fan switch on in alternating phases.
Micro Broil  / Combi Broil 
The broiling duration is shorter.
The maximum settable microwave
power level is 3.
Cooking accessories
 Broiling on the wire oven rack.
 Brush the rack with oil, and place the
food on it. It is best to broil food of a
similar thickness at the same time so
that the broiling duration for each
item does not vary too greatly.
102
Broil level (Maxi Broil  /
Micro Broil )
– Level 3: Thin cuts are cooked quickly
when placed close to the Browning /
Broiling element
– Level 2: For lighter browning, e.g.
casseroles.
– Level 1: Thicker cuts should be
broiled further from the Browning /
Broiling element.
Temperature  (Convection
Broil , Combi Broil )
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. Thin cuts can
generally be broiled at 425°F (220°C),
thicker cuts at 355-395°F (180-200°C).