I have an older 60 CM wide set of Mieles, they exhibit a bit of similar behavior, but not to the extent you are describing.

I think what is happening is that on broil all the available power gets spread across either one or both, making the larger of the 2 elements get "less" hot" although I have not experienced any uneven cooking. I notice parts of the larger ring do not get quite as red, it doesn't seem to affect my results.

These ovens have been incredible and I would happily but again.

Sorry you are having an issue

Uncle Dave

I have a new Miele Chef 30 inch oven, and also the 27 inch version. The Maxi broil function works perfectly in the 30 inch over as described in the manual, while the 27 inch only heats up in the inner loop. I have contacted Miele, the tech says that is just the way their test kitchen ovens perform; he agreed the manuel is incorrect. I think it's ridiculous to have a setting (Maxi) that does nothing different from regular broil. It's the only disappointment I have in the 4 Miele appliances I bought.

Thank you for the responses. Sonnie, when you say the 30 inch works perfectly do you mean the outer element turns the same shade of red as the inner or just that it broils evenly?

I am sorry to hear that your 27 inch like mine performs poorly. Miele techs on the East and West coasts have told me that they know of no one else who has complained about how their broiler performs. Now I know there are at least two of us who have these 27 inch ovens with Maxi Broils that dont work. What is Miele thinking? Who on earth would intentionally design an expensive oven with 2 broil elements but only 1 that really broils and then market it as a sophisticated 2 phase broil system? If as they say, "this is just how they are designed" why aren't more people complaining?

zoey, the 30 inch oven does have even coloring across the whole element on Maxi Broil.
I had better success last evening on the 27in using "Convection Broil"-the outer loop appears to at least color some, and I had more even results. Still frustrating, though, since this is my every day oven. I think Miele needs to have a better response than what we've gotten so far to this issue.

Sonnie, Wow, you have 2 ovens and 3 different Maxi Broil behaviors. That simply cannot be what Miele indended. My Convection Broil behaves exactly like the Maxi Broil. To me that appears, at a minimum, to point to a quality control problem. Based on what Dave has said it is possible to get good results even though the outer element does not fully heat, but we are not getting that.

I am pretty busy the rest of this week, but next week I plan to have another discussion with the folks who sold me the ovens and see what suggestions they might have about how to escalate this issue. I have had Miele service people out twice, the last was a supervisor. He was professional but pretty scripted in his responses. I'll keep you posted.

Thanks,zoey, I will be interested to see if you can get any further with this.
Sonnie

Hi Sonnie, My sales person is elevating this problem to higher levels at Miele. Not exactly sure what that means but they want my serial number. Do you want to give me yours and tell me where you are. Maybe we can get some traction on this. Two are better than one. Thanks, Sandy

Sandy, my serial number is : No 55/000060612477- in Virginia.
Thanks,
Sonnie

Why does my new Miele wall oven take so long to heat for broiling? Instruction book says "always heat for 5 minutes with door closed before broiling"--my oven takes more like 20 minutes to come up to broil temperature.

Broil: cook (meat or fish) by exposure to direct, intense radiant heat.

My take is that, as broil is defined, you don't wait for oven to reach the target temperature. 5 minutes is sufficient for the top heater to be hot enough to give "direct, intense radiant heat". On the other hand, once the computer senses that the oven reaches the target temperature, the top heater is turned off and it becomes another form of bake.