Convection Broil - Miele HR1622 Operating Instructions Manual

Oven modes
Convection Broil 
This mode distributes hot air from the Browning/
Broiling element over the food using the fan. This
allows for a lower temperature to be used then
when using Broil . Ideal for broiling thicker
cuts of meat (e.g. chicken, roulades).
Rotisserie 
The rotisserie evenly broils and adds a finishing
touch to items such as stuffed meat, tied roasts,
poultry, vegetables and kabobs.
Gentle Bake 
A combination of different heating elements
ensures excellent baked good, gratins and
lasagna.
Guide to the modes
Default
temperature
400 °F (200 °C) 200–500 °F
400 °F (200 °C)
350 °F (190 °C) 200–475 °F
Temperature
range
(100–260 °C)
200–500 °F
(100–260 °C)
(100–250 °C)
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