Miele H 814 Operating Instructions Manual page 18

Description of the heating systems
GriHIng
The inr>er part the upper heetmg
eterriert acts as the
qtiII.
Its higher
rated load rrteens that H produces the
inter^sive infra-red radiabon heal
necessary for gnillrtg. The method is
used for griUing flat cuts ci< meat.
For ovens wrth a rotlssene this senkig
is also used for orMlng on the spiL
Grillihg takes plKe wrth the door shut
Hot eJr grINIog
The hot air from the grin is cHiributed
by the far> over the food. This enables
a lower temperature to be selected
than for corvenUonaf griMng. Use tem¬
peratures 40^C below cooventional
griliing temperatures. This method Is
Ideal for gniiing thicker items such as
stuffed meal, kebabs and pieces ol
poultry etc.
Grilling lakes place with the door shuL
Other settinge
Defrost
At this 5etbr>g ar at room temperature
is crcuiated to defrost food. The tem¬
perature control remains at the
setbr>g.
Ught
This IS used lor turning on the oven
1^. The cooling fan is also in opera-
lion. Turn to this position to cod oven
more quickly at the end of cooking.
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