Miele HR1934 Operating Instructions Manual page 60

Guide to the modes
Oven modes
Convection Broil 
This mode distributes hot air from the Browning/
Broiling element over the food using the fan. This
allows for a lower temperature to be used then when
using Broil . Ideal for broiling thicker cuts of meat
(e.g. chicken, roulades).
Rotisserie 
The rotisserie evenly broils and adds a finishing
touch to items such as stuffed meat, tied roasts,
poultry, vegetables and kabobs.
Gentle Bake 
A combination of different heating elements ensures
excellent baked good, gratins and lasagna.
60
Default Temperature
temperature
400°F 200-500°F
(200°C) (100-250°C)
400°F 200-500°F
(200°C) (200-300°C)
350°F 200-475°F
(190°C) (100-250°C)
range