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 | 530°F/275°C |
steak |
|
|
|
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
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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