Miele H 6560 BP Product Manual - Page 70
Temperature, Preheating, Shelf levels, Broiling duration, Testing doneness
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Broil Temperature 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. Preheating Always preheat the oven for about 5 minutes with the door closed before Broiling. Shelf levels Select the shelf level according to the thickness of the food. - Thin cuts: Shelf level 3 or 4 - Thick cuts: Shelf level 1 or 2 Broiling duration Thick pieces of fish and meat take approx. 6-8 minutes per side. Thicker pieces will take longer. It is best to broil food that has a consistent thickness at the same time so each piece cooks evenly. Testing doneness Always follow USDA guidelines for safe food temperatures. Preparing food for broiling Rinse the meat under cold water and pat dry. Do not season the meat with salt before broiling, this will draw out the juices. Brush the meat with oil, if necessary. Do not use other types of fat as they can easily burn and cause smoke. Clean fish as usual. To enhance the flavor, salt or lemon can be added. 70