How To Broil - Maytag CWE4020ACB User Manual

How to Broil
Place food on a cold, ungreased broiler insert.
1. When cool, position straight oven rack in the The broiler pan can be lined with almninnm foil
oven according to what you are broiling. (The for ease of cleaning. The broiler insert must not
lower oven of a double wall oven is for baking be lined with foil as this prevents fat from
or roasting only), draining into pan below. The broiler insert is
designed to keep fat from being directly exposed
2. Turn OVEN TEMP knob to BROIL. to the element to eliminate possible fire hazards.
3. Turn OVEN SET knob to BROIL. Fat may become hot enough to ignite if directly
4. Place food in oven. Leave oven door opened exposed to the element.
to the broil "stop" position (open about 4-6 Place food in the rack position as suggested in
inches) during broiling, the chart below. If food is placed too close to the
5. After cooking, turn OVEN SET knob to OFF element, overbrowning and smoking may occur.
and remove food from the oven. Broiling is always done with the door opened to
the broil "stop" position (opened about 4 inches)
Before broiling, trim excess fat to prevent
excessive spattering and cut slashes in the outer Never leave a soiled broiler pan and insert in tile
edges of the meat to prevent curling during oven after broiling. Drippings ]night become hot
cooking, enough to ignite if exposed directly to the
element.
Always use the broiler insert with the broiler
pan to allow fat to drain down into the pan. If The use of disposable broiler pans is not
hot Fat is directly exposed to the broil element, it recommended for they do not provide the
can ignite, separate broiler tray.
Broil Chart
Rack Approx. Minutes/Side
Food Position Doneness 1st Side 2nd Side
Bacon, thick slice 3 3-4 1-2
Beef Patties 3 rare 4-5 3-4
aA-inch thick 3 medium 5-6 3-4
3 well 6-7 4-5
Steaks 3 rare 5-6 3-4
1-inch thick 3 medium 6-8 5-7
3 well 8-10 6-8
Steaks 3 rare 8-10 5-7
1V2-inch thick 2 medium 12-14 8-10
2 well 14-16 i0-12
Chicken Breast Halves 2 10-12 8-10
Fish Fillets 2 9-12 7-9
1-inch thick
Ham Slices, precooked 3 5-6 4-5
I/e-inch thick
Pork Chops 2 well 14-16 7-10
1-inch thick
*Bottom rack position is #1.
PAGE 12