Operating Instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Guide to the range
- Controls for the range
- Using the appliance
- Features
- Data plate
- Scope of delivery
- Standard and optional accessories
- Side racks
- Universal tray and wire oven rack with anti-tip safety notches
- FlexiClip telescopic runners HFC 92
- Installing and removing the FlexiClip telescopic runners
- Round baking pans
- Perforated Gourmet Baking Tray HBBL 71
- Broiling and roasting insert HGBB 30-1
- HUB Gourmet Casserole Dishes HBD Gourmet Casserole Dish lids
- Wireless precision probe
- Accessories for cleaning and care
- Gas cooktop safety features
- Oven safety features
- PerfectClean treated surfaces
- Self-Clean-ready accessories
- Before first use
- Using the gas cooktop
- Using the oven
- Settings
- Settings overview
- Opening the “ Settings ” menu
- Language
- Time
- Date
- Lighting
- Start screen
- Display
- Volume
- Units of Measurement
- Booster
- Recommended temperatures
- Self clean
- Cooling fan run-on
- Proximity sensor ( MotionReact )
- Safety
- Miele@home
- Remote Control
- SuperVision
- RemoteUpdate
- Lift-up panel
- Electrical version
- Probe
- Calibrate temperature
- Software version
- Legal information
- Showroom Program
- Factory default
- Alarm + Timer
- Main and submenus
- Moisture Plus
- Automatic Programs
- Special Modes
- MyMiele
- Favorites
- Baking
- Roasting
- Broiling
- Gas cooktop cleaning and care
- Cleaning and care of the oven
- Frequently Asked Questions
- Customer Service
- Caring for the environment
- Declaration of conformity
- Copyrights and licenses
Broiling
103
Selecting the cooking duration
Broil thinner cuts of meat/slices of
fish for approx. 6–8minutes 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
You can find an overview of all the
operating modes with their
recommended values in “Main and
submenus”.
The plastic on the probe can melt at
very high temperatures.
Do not use the probe when using the
broiling operating modes.
Do not store the probe in the oven
compartment when it is not being
used.
Using Maxi 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 Broil
Use this operating mode to broil flat thin
cuts in smaller quantities and for
browning small baked dishes.
Only the center of the browning/broiling
element glows red to generate the
required heat.
Using Convection Broil
This operating mode is suitable for
broiling thicker food, such as chicken.
We generally recommend a temperature
setting of 425°F (220°C) for thinner
types of food and 350-400°F (180–
200°C) for thicker cuts.