Miele DGC 7585 Operating and Installation instructions - Page 152

Broiling  Danger of injury caused by hot surfaces. If you open the appliance door when broiling, the controls will get very hot. Keep the door closed during the broiling program. Always observe USDA/CFIA food safety guidelines. Broiling tips - Preheating is not necessary when broiling. Place the food in the cold oven compartment. - Use the universal tray with the wire rack placed on top of it. - When broiling fish, place the fish on a piece of parchment paper cut to size. - Broil thick food, e.g., half a chicken, on shelf level 2 or 3 and thin food, e.g., steaks, on shelf level 4. - Turn the food ²/₃ of the way through the cooking duration. Exception: fish does not need to be turned. Tips for broiling - Marinate lean meat or brush it with oil. Do not use other types of fat as they can burn and cause smoke. - Make diagonal cuts in sausages before broiling. - It is best to broil food of a similar thickness at the same time so that the broiling time for each item does not vary too greatly. - To test the food, press down on the meat with a spoon. This lets you determine how well the meat has been cooked. - Rare/pink If the meat gives easily to the pressure of the spoon, it will still be red on the inside. - Medium If there is some resistance, the inside will be pink. - Well-done If there is significant resistance, it is cooked through. - To broil thicker pieces of food more gradually after an initial high temperature, continue broiling at a lower temperature setting or use a lower shelf level to allow the food to cook through to the center. 152