Miele DGC 6500 XL Product Manual - Page 110
Broiling chart, If the surface of larger chunks of meat is well browned but
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Broiling Tips Broiling chart Marinate lean meat or brush it with oil. Other fats will easily burn or develop smoke. Make sure the pieces are approximately the same thickness so the broiling times are not too different. When turning the food, work quickly to avoid the oven cooling too much. If the surface of larger chunks of meat is well browned but the core is still uncooked, move the food to a lower shelf level or continue at a lower temperature. Food to be Broiled Fish Trout Salmon Mackerel Meat and Sausage Hamburger Patties Sausage fresh / precooked Miscellaneous Toasting Bread slices Toast, with topping Corn on the Cob Function Broil Convection Broil Broil Broil Broil Broil Broil Combi Steam with Broil Level / Humidity Duration Temp. in °F / °C in % in minutes Level 3 355 / 180 - 25-30 - 35 Level 3 - 25 - Level 3 - 20 Level 3 - 15-20 Level 3 Level 3 Level 3 - 5-8 - 8-15 30 23 110
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