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Broiling - Maytag CWE9000BCB Use And Care Manual

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The distance from the heat source depends on
the thickness of the meat. Thin cuts (8/4 to 1
Broiling is a method of cooking used for tender
inch) should be placed 2-3 inches from the heat;
steaks, chops, hamburgers, chicken, fish, and
thicker cuts should be placed 3-5 inches from
some fruits and vegetables. The food is placed
the heat. Broil until the top of the meat is
directly under the element. The degree of
browned. It should be approximately half cooked
doneness is determined by the distance between
the meat and the element, and the length of
by the time the top is browned.
broiling time.
If you plan to season the meat, it is better to do
so af}er the surface has browned. Salt tends to
General
Tips
delay browning which can resnlt in overcooking.
Broiling requires the use of the broiler pan and
Salting before cooking also draws the juices out
insert supplied with ),our wail oven. It is
of the meat, causing dryness.
designed to drain excess liquid and fiataway from
Never leave a soiled broiler pan in the oven after
the cooking surface to prevent spatters, smoke
broiling. Drippings might become hot enough to
and fire.
ignite if exposed directly to the element.
For easier clean-up, line the broiler pan (bottom
Broil times may need to be increased if the wall
piece) with aluminum foil and spray the insert
oven is installed on a 208-volt circuit.
with a non-stick vegetable coating. Do not cover
the broiler pan insert with aluminum fniI as this
Setting
the Controls
prevents fat from draining into the pan below.
1. Before broiling, trim any excess fiatto prevent
The broiling element can be preheated,
excessive spattering or smoking. Cut slashes in
however, do not preheat the broiler pan.
the outer edges of the meat to prevent curling
To prevent excessive spattering and smoking,
during cooking.
trim any excess fat from the meat. Increasing the
2. Press the BROIL pad and turn the SET knob
distance between the meat and the heat source
to either tti or Lo temperature
as indicated in
will also help.
the display. Hi is used for most broiling
operations. Lo should be
Broiling
Chart
selected when cooking
Until you become more fiamiliarwith your new wall oven,
foods to the well-done
use the following eha_ as a guide when broiling foods,
stage (to prevent excessive
browning) and when
Quantity &/or
Rack
Approx. Minutes/Slde
cooking fnods tbr very
Food
Thickness
Temp. Position* Doneness
1st Side
2nd Side
Bacon
thick s/ice
LO
4
we]]
4 5
2-3
short
periods of
time.
Cooking times may
Beef Patties
3/4"thick
tlI
4
rare
3 4
3-4
increase if Lo is selected.
4
medium
4 5
3-4
4
well
5 6
4-5
3. Place the broiler pan on
Steaks
1"thick
HI
4
rare
4-5
3 4
the reeonnnended
rack
4
medium
5-6
5 6
position shown in the
4
well
7-9
7 8
11_2" t hick
HI
4
rare
7-9
7 S
broiling chart. If"the food
4
medium
9-11
8-9
is placed too close to the
LO
3
well
19-13
10 12
element, overbrovrning
Chicken BreastHalves
LO
3
S-10
S-9
and smoking may occur.
FishFillets
1"thick
LO
4
8-9
5 6
Generally for a brown
V2"thick
LO
4
4 5
4-5
exterior and rare interior,
Ham Slices
Ig2" thick
HI
4
6-8
4-6
the meat should be close
(precooked)
to
the element. Place the
Pork Chops
1"thick
LO
2
well
10 12
S-10
pan further
down
if you
Weiners/Sausage
ttI
4
4 5
'2-3
want the meat well done.
(precooked)
°The bottom rack position is #1.
PAGE 11

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