Broiling - Maytag CRE9800 User Manual

Broiling
Broiling is a method of cooking used for tender
steaks, chops, hamburgers, chicken, fish, and
some fruits and vegetables. The food is placed
directly under the elelnent. The degree of doneness
is determined by the distance between the meat
and the broil element, and the length of broiling
tilne.
General Tips
Broiling requires the use of the broiler pan and
insert supplied with your range. It is designed to
drain excess liquid and fat away from the cooking
surface to prevent spatters, smoke and fire.
For easier clean-up, line the broiler pan (bottom
piece) with aluminum foil and spray the insert with
a non-stick vegetable coating, Do not cover the
broiler insert w_th aluminmn foil as this prevents
fat from draming into the pan below.
To prevent excessive spattering and smoking, trim
excess fal from the meat. Increasing the distance
between the meat and the broil element will also
help.
The rack position you select for broiling depends
on the thickness of the meat and the desired
doneness. Thin cuts (3/4 to 1 inch) should be
placed 2-3 incises from the heat; thicker cuts
should be placed 3-6 inches from the heat. Broil
until the top of the meat is browned, It should be
approximately half cooked by the time the top is
browned.
If you plan to season the meat, it is better to do so
after the surface has browned, Salt tends to delay
browning which can result in overcooking. Salting
before cooking also draws the juices out of the
meat, causing dryness.
Never leave a soiled broiler pan in the oven after
broiling. Drippings might become hot enough to
ignite if exposed directly to the broil element.
Setting the Controls
1. Before broiling, trim excess fat to prevent
excessive spattering or smoking. Cut slashes in
the outer edges of the meat to prevent curling
during cooking.
2.
Press the BROIL pad and press the A or I!_ pad
to select either Hi or Lo temperature as
indicated in the display. Hi is used for most
broiling operations. Lo should be selected when
broiling thicker meats to the well-done stage (to
prevent excessive browning) and when cooking
foods for very short periods of time. Broiling
times may increase if Lo is selected.
3.
Place the broiler pan on the recommended rack
position shown in the broiling chart. If the food
is placed too close to the element, overbrowning
and smoking may occur. Generally for a brown
exterior and rare interior, the meat should be
close to the element. Place the pan further down
if you want the meat well done.
4. Follow the suggested times in the broiling chart
below.
5. Check the doneness by cutting a slit in the meat
near the center to check the color.
6. To cancel or end the broiling operation, press
the CANCEL pad.
Broiling Chart
Until you become more familiar with your new range, use the following chart as a guide when broiling loods.
Quantity &/or Rack Approximate Minutes/Side
Food Thickness Temp. Position* Doneness Ist Side 2nd Side
Bacon thick slice LO 4 well 4-5 2 3
Beef Patties 3/4-inch thick HI 4 rare 3 4 3-4
4 medium 4-5 3-4
4 well 5-6 4-5
Sleaks l-hmh thick HI 4 rare 4-5 3-4
4 medium 5-6 5 6
4 well 7-9 7 -8
1 1/2-inch thick HI 4 rare 7--9 7-8
4 medium 9_ 1 1 8-9
LO 3 well 12-13 i0-12
Chicken Breast Halves LO 3 well 8 10 8 9
Fish Fillets 1/2 Inch thick 4 8-9 5 6
l-inch lhick LO 4 4-5 4-5
Ham Slices, 1/2-inch thick HI 4 6-8 4 6
Iprecooked}
Pork Chops 1-inch thick LO 3 well 10 12 8- t 0
Weiners/Sausage, HI 4 4-5 2-3
{precooked)
The bottom rack position is #1,
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