Miele HR 1124-3 AG, Руководство по эксплуатации

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Broiling
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Selecting the cooking duration
 Broil thinner cuts of meat/slices of
fish for approx. 3–6 minutes per side.
Thicker pieces require more time per
side.
It is best to broil food of a similar
thickness at the same time so that
the cooking durations do not vary too
much.

Check whether the food is cooked
shortly before the end of the specified
cooking duration.
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
broiling. This will stop the surface from
becoming too dark.
Notes on the operating modes
A list of all operating modes can be
found in “Overview of operating
modes”.
Using Maxi Broil

(Broil)
Use this operating mode to broil flat thin
cuts in large quantities and for browning
large baked dishes.
The entire browning/broiling element
will become red hot to produce the
necessary heat.
Using Convection Broil  (Conv
Broil)
This operating mode is suitable for
broiling thicker food, such as chicken.
It is generally recommended to use a
temperature setting of 425°F (220°C) for
thinner types of food and 350-400°F
(180–200°C) for thicker cuts.