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Broiling
Select one of the "Broiling" modes.
Put the broiling pan holding the as-
sembled rotisserie in the oven, on
the 1st level from the bottom.
The spit should fit into the motor slot at
the rear of the oven.
Two special accessories for rotisserie
broiling, a meat and poultry clamp, and
a kebob holder are available from your
Miele Dealer or the Miele Parts Depart-
ment.
Cooking temperatures
Food to be broiled Recommended
temperature
Thin cuts
such as chops or
steak
530°F/275°C
Thicker cuts
such as chicken or
kebobs 470°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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