Miele 30 inch MasterChef Broiler
Ok, question for all Miele MasterChef broilers out there, How well does your broiler work? Do you get a good char on steaks, chops? Did you need to alter the temp? (Mine is preset at 500, but can go up to 575) What rack position do you use? Do you use a broiling pan, a cookie sheet, put it directly on the rack? I have used the broiler twice, once for pork chops, the other for flank steak, once on maxi, the other on regular broil, both times, no crispiness on edges, no char (even when moved to the very top rack), just brown, well-done meat. I called Miele, they weren't all that helpful. I asked if I should just put it on the rack, they said no, they said I should buy a special broiling pan. I didn't need that to get a char in my old 1949 Electric Kenmore I had been using. I asked if I should turn up the temperature, they said that shouldn't be necessary. (I am not so sure on that)The voltage is correct on my oven. What gives? I wasn't at home when I called and they said they might be able to do a few things over the phone with me, so I will have to call them again. So, if anyone has any insight, PLEASE help.