Maytag X9112VUV Owner's Manual page 9

USING YOUR OVEN
HOW TO BROIL To Broil:
NOTE: Broiling is done in the lower For a brown exterior and rare interior, 1. Turn the oven Thermostat knob to
broiler oven. the meat should be close to the burner. BROIL.
Place the pan further down if you wish
Broiling isa method of cooking usedfor the meat well done or if spattering and It is possible to broil longer cooking
tender steaks, chops, hamburgers, smoking occurs, foods such as chicken or pork chops
chicken, fish, and some fruits and at a lower temperature to prevent
vegetables. Foroptimum results, steaks Broiler Pan and Insert overbrowning. Turn the knob to
should be at least 3/4-inches thick. Broiling requires the use of the broiler 450°F, rather than BROIL, for low
pan and insert supplied with your temperature broiling.
appliance.It is designedto drain excess
Broiling Tips liquid and fat away from the cooking 2. Preheat for 2 to 3 minutes if desired.
Trimexcessfat toreducespatteringand surfaceto preventspatters,smokeand
smoking. C utslashesintheouteredges flareups. NOTE: Cooking times in the Broil
Chart are based on a 2 to 3 minute
of the meat to preventcurling during Never leave a soiled broiler pan and preheat.
cocking, insert in the oven after broiling.
Ifyouplantoseasonthemeat, itisbetter Drippingsmightbecomehot enoughto 3. Place the broiler pan on the
to do so afterthe surface hasbrowned, ignite if exposed directlyto the oven recommendedrackpositionshownin
Salttendsto delay browningwhichcan burner, the broiling chart.Ifthe foodisplaced
tooclosetothe burner, o verbrownlng
result in overcooking. Salting before Foreasier clean-up, linethe broilerpan and smokingmay occur. Broilingis
cooking also draws the juices out of the (bottom piece) with aluminum foil and a_waysdone with the door c_osed.
meat, causing dryness, spray the insert with a non-stick
vegetable coating. Do not cover the 4. Follow the suggested times in the
The cooking time is determined by the broiler pan insert with aluminum foil as broiling chart. Meat should be turned
distance between the meat and the this prevents fat from draining into the onceabouthalfwaythroughwhenthe
burner, the desired degreeof doneness, pan below, top of the meat begins to brown.
and the thickness of the meat.
5. Check the doneness by cutting a slit
Thin cuts shouldbe placedcloser to the The broiler oven can be preheated for a in the meat near the center to check
burner. Thicker cuts should be placed few minutes. However, do not preheat the color.
further away from the burner, the broiler pan and Insert.
BROILING CHART
Until you become more familiar with your new oven, use the following chart as a guide when broiling foods.
FOOD DONENESS BROIL POSITION TOTAL BROIL TIME BROIL POSITION TOTAL BROIL TIME
BACON Welt Done Middle Broil at 450°F Middle 8 - 12 minutes
6-9 minutes
BEEF PA3q'IES, 3 /4-inch thick Well Done Middle 14-1S minutes Upper 1S - 18 minutes
STEAKS, t-inch thick Rare Middle 12-14 minutes Upper 10 - 12 minutes
Medium Middle 15-18 minutes Upper 12 - 14 minutes
Well Done Middle 18-21 minutes Upper 13 - 16 minutes
CHICKEN,
Pieces Well Done Bottom 30-35 minutes Bottom 25 - 30 minutes
FISH, Broil at 450°F
Fillet, 1/2-inch thick Flaky Middle 10-14 minutes Upper 7 - 10 minutes
Steak, 1-inch thick Flaky Middle 13-16 minutes Upper 12 - 14 minutes
HAM SLICE, 1/2-inch thick Warm MiddLe S-'_Ominutes Upper S- 10 minutes
(precooked)
PORK CHOPS, l-inch thick Well Done Middle 24-28 minutes Middle 22 - 26 minutes
* Thebottombroilpositionfer the6-inch broileris thebroilerbottom. T hebottomposition forthe 12-inchbroileris thebottle rackposition.