BROIL
CONVECTION BROIL /
ROTISSERIE*
*optional accessory No default temperature
Hot air from the upper heating element is distributed over the food by the fan. This enables a lower temperature than conventional broiling to be used.
Use the Convection Broil function for:
–thick pieces of meat,
–London broil.
The recommended position is the 1st runner from the bottom.
The roast probe can be used with convection broil to monitor the meat’s core temperature. Refer to "ROAST/ Using the roast probe" for more information.
Instead of Convection Broil the function Rotisserie can be used. It requires a rotisserie kit which can be purchased from Miele. See "Optional accessories - Rotisserie" for more information. A separate operating manual is included with the rotisserie kit.
Use the Rotisserie function for:
–poultry, whole birds,
–tied roast, e.g. pork loin, beef tenderloin, etc.,
–kabobs.
The roast probe cannot be used at the same time as the rotisserie. The cable could wind around the rotisserie and be damaged.
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