Miele H6660BPBL, Operating And Installation Instructions

Page: 69 / 104

Broil
69
Temperature

As a general rule, select the default
temperature.
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 time 
Flat pieces of fish and meat usually take
6–8 minutes per side.
When broiling thicker pieces, each side
will take a bit longer. Make sure that the
pieces have roughly the same thickness
so that their broiling times do not vary
too greatly.
Testing doneness
Always observe USDA food safety
guidelines.
Tip: If the surface of a thicker cut of
meat is browned but the center is still
raw, move the food to a lower level or
reduce the temperature and continue
cooking. This will stop the surface from
becoming too dark.
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.
Broil

Place the wire oven rack or the
grilling and roasting insert (if
available) in the universal tray.

Place the food on top.

Select the required oven mode and
temperature.

Preheat the Browning / Broiling
element for approx. 5 minutes with
the door closed.

Danger of burns!
When the oven is hot use pot holders
to insert, remove or turn the food, or
when adjusting the oven shelves,
etc.
 Place the food on the appropriate
shelf level (see the Broiling chart).

Close the door.
 Turn the food halfway through
cooking.