Broiling - Maytag CRG7600AAL Repair Manual

Broiling
The distance from the heat source depends on
the thickness of the meat. Thin cuts (3/4 to 1
Broiling is a method of cooking used for tender inch) should be placed 24 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
direetly under the burner. The degree of browned. It should be approximately half cooked
aloneness is determined by the distance between by the time the top is browned.
the meat and the burner, and the length of
broiling time. If you plan to season the meat, it is better to do
so after the surface has browned. Salt tends to
General _ps delay browning which can result in overeooking.
Broiling requires the use of the broiler pan and Salting before cooking also draws the juices out
insert supplied with your range. It is designed to of the meat causing dryness.
drain excess liquid and fat away from the cooking Never leave a soiled broiler pan in the oven after
surface 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 burner.
piece) with aluminum foil and spray the insert
with a non-stick vegetable coating. Do not cover Setting the Controls
the broiler pan insert with aluminum foil as this 1. Before broiling, trim excess fat to prevent
prevents fat from draining into the pan below, excessive spattering or smoking. Cut slashes in
The broiler can be preheated, however, do not the outer edges of the meat to prevent curling
preheat the broiler pan. during cooking.
To prevent excessive spattering and smoking, 2. Turn the OVEN TEMP knob to Broil.
trim excess fat from the meat. Increasing the
distance between the meat and the heat source 3. Place the broiler pan on the recommended
will also help. rack position shown in the broiling chart. If
the food is placed too close to the burner,
overbrowniug and smoking may occur.
Generally for a brown exterior and rare
Broiling Chart
interior, the meat should be
Until .youbecome more familiar with your new range, close to the burner. Place the
use the following chart as a guide when broiling foods, pan further down if you want
the meat well done.
Qumlllty &/or Approx. Minutes/Slde
Food Thickness Position Doneness 1st Side _zndSide
4, Follow the suggested
times in
Bacon thick slice middle welt 4-5 1-2 the
broiling chart. Meat should
Beef Patties "_/4" thick middle rare 3-4 2-3
be turned once about halfway
middle medium 5-6 3 4 through its cooking time.
middle well 5-6 4-5
Steaks 1" thick bottom rare 3 4 3-4
5. Check the doneness by cutting
bottom medium 5-7 4-6 a slit in the meat near the
bottom well 7-8 6-7
1Vd'thick bottom rare %8 5 6 center to
cheek
the color.
bottom medium 8-10 6 8
bottom well 1O-11 8-9
Chicken Breast Halves bottom well 8-9 7 8
Fish Fillets 1" thick middle 5-6 8-5
16"thick middle 4 5 3-5
Ham Slices JZz" t hick middle 5-6 4-5
(precooked)
Pork Chops (450°) 1" thick bottom well 12-14 8-9
W_iners/Sausage middle :2-4 2 3
(precooked)
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