Broiling - Maytag CRE9900ACB Owner's Manual

Broiling
The ttistance from the heat source depends on
tile thickness of the nteat. Thin cuts (3/4 to I
Broiling is a inethod of cooking used for tender inch) should be placed 2-3 inches from the heat;
steaks, chops, hamburgers chicken, fish, and thicker cuts shonld be placed 3-5 inches from
some fruits and vegetables. The food is placed the beat. Broil nntil tile top of the meat is
directly under the element. The degree of
bro_xmed. It should be approximately half cooked
doneness is determined bv the distance between by the time tile top is bro'_md.
the meat and the element, and the length of
I)roiling time. If you plan to season tile meat, it is better to do
so after tile snr/ace has bro,mmd. Salt tends to
General Tips
delay brnx_ming which can result in overcooking.
Broiling requires the use of tim broiler pan and Salting before cooking also draws tile jnices out
inseit supplied with yonr range. It is designed to of the meat, causing dDmess.
drain excess liquid and fi_taway From the cooking Ne_er leave a soiled broiler pan in the oven after
snr}_ce to prevent spatters, smoke and fire. broiling. Drippings might become hot enough to
For easier clean-up, line the broiler pan (bottom ignite if exposed directly to the element.
piece) x_dtbalmninmn foil and spray the insert Broil times may need to be increased if the
x_dtha non stick vegetable coating. Do not cover range is installed on a 20g-volt circuit.
tile broiler pan insert with alumimlm foil as this
prevents t_atFrom draining into tile pan below
Setting the Controls
The broiling element can be preheated, 1. BeFore broiling, trim any excess {ht to prevent
howex er, do not preheat the broiler pan. excessive spattering or smoking. Cut slashes in
To prevent excessive spattering and smoking, the outer edges of tbe meat to prevent cnrling
trim any, excess |:at From the {neat. Increasing the tluring cooking.
distance between the meat and the heat source 2. Press the BROIL pad and tnrn the SET knob
will also help. to either Hi or Lo tcmperature as indicated in
the display. Hi is used For most broiling
operations. Ln should be
Broiling Chart selected when cooking
Until you become more familiar with your new range, Foods to the well-done
use the f'ollox_dng c hart as
a guide
when broiling fbods, stage (to prevent excessive
broad,ling) and when
Quantity &/or Rack Approx. Minutes/Side
cooking foods For very.
Food T|fie_mss Temp. Position ° Doneness 1st Side 2nd Side
sbort periods of time.
Bacon thickslice LO 4 well 4-5 2 3 Cooking times may
Beef Patties
3/4" thick
HI 4 rare :3 4 3-4
inclease if Ln is selected.
4 medium 4 5 3-4
,t well 5-6 4-5 3. Place tile broiler pan on
Steaks 1"tlfick HI 4 rare 4 5 3 4 the recommended rack
4 medium 5 6 5-6 position sho\_na ill the
4 well 7 9 7 8
11& r' t ]_ic.k HI 4 rare 7 9 7 8 broiling char{. If tile food
4 medium 9-11 8-9 is placed too close to tim
LO 3 well lfi 13 l0 12 element, overbrowning
Chick(nBreastHalves LO :3 S-lO S 9 and smoking may. occnr.
FishFillets 1"thick 1.O 4 8-9 5 6 Generally for a brown
%"thicl( GO 4 4 5 i 5 exterior and rare interior,
itanl Slices 1/_,, thick III 4 6 S 4 6 the meat should be close
/precooked) to the element. Place the
Pork Choi)s ]r' thick LO 2 well I0-12 8-10
pan fnrther down if you,
\\einers/Sausagc
HI 4 4-5 2:3 want tim meat well done.
/precooked)
_Thc bottom rack position is #1.
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