Miele H 6200 BM Product Manual - Page 68
Broil, Oven modes, Maxi Broil, Convection Broil, Cooking accessories, Temperature, Preheating
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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 Use this function for thick pieces of meat, London broil. The Browning / Broiling element and the fan turn on alternately. 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. Temperature - Maxi Broil The temperature cannot be changed. - Convection 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 355-400°F (180-200°C). Preheating Always preheat the oven for about 5 minutes with the door closed before Broiling. Do not set a microwave power level during pre-heating. Shelf levels - Broil Use shelf level 2 or 3 depending on the thickness of the food. - Convection Broil Use shelf level 1 or 2 depending on the thickness of the food. 68