Broiling
Broiling on the rack
Assemble the broiling pan and rack
as shown.
Place the food on the rack.
Select the desired Broiling mode.
Insert the broiling pan at the appropri-
ate level for the type of food being
broiled:
thin cuts = level 3 or 4 from the bottom
thicker cuts = level 1 or 2 from the bottom
It foods of a similar thickness are
broiled at the same time, the cooking
time for each item should be about the
same.
Most items should be turned over half
way through cooking.
Broiling Temperature.
Food to be broiled
Temperature
Thin cuts
such as chops, steak
520°F/275°C
Thicker cuts
such as chicken,
kebobs
460°F/240°C
To broil thicker pieces of food grad-
ually, sear the meat at a high tempera-
ture, then continue broiling at a lower
temperature so the food cooks through
to the center.
Broiling time
Fish, fish filets and thin meat usually
need about 5-6 minutes a side depend-
ing on their texture. Thicker pieces will
take longer. With rolled meat, allow ap-
proximately 25 minutes per inch (10
minutes per cm) diameter.
Broiling tips:
One way of finding out how well a
piece of meat has been cooked is to
press it with a spoon.
– If there is very little resistance to the
pressure of the spoon, it is still red
on the inside ("rare").
– If there is some resistance, the in-
side will be pink ("medium").
– If there is a large resistance, it is
thoroughly cooked ("well done").
Basting brush
A basting brush with an angled handle
is available from the Miele Parts Depart-
ment
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