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Broiling - Maytag CRE9800 User Manual

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Broiling
Broiling
is a method
of cooking
used
for
tender
steaks,
chops,
hamburgers,
chicken,
fish,
and
some
fruits
and
vegetables.
The
food
is
placed
directly
under
the elelnent.
The degree
of doneness
is determined
by
the
distance
between
the
meat
and
the
broil
element,
and
the
length
of broiling
tilne.
General
Tips
Broiling
requires
the
use
of the
broiler
pan
and
insert
supplied
with
your
range.
It is designed
to
drain
excess
liquid
and
fat
away
from
the
cooking
surface
to prevent
spatters,
smoke
and
fire.
For
easier
clean-up,
line
the
broiler
pan
(bottom
piece)
with
aluminum
foil and
spray
the insert
with
a non-stick
vegetable
coating,
Do
not
cover
the
broiler
insert
w_th
aluminmn
foil as this
prevents
fat from
draming
into
the
pan
below.
To prevent
excessive
spattering
and
smoking,
trim
excess
fal
from
the
meat.
Increasing
the
distance
between
the
meat
and
the
broil
element
will
also
help.
The
rack
position
you
select
for broiling
depends
on
the
thickness
of the
meat
and
the
desired
doneness.
Thin
cuts
(3/4
to
1 inch)
should
be
placed
2-3
incises
from
the
heat;
thicker
cuts
should
be placed
3-6
inches
from
the
heat.
Broil
until
the
top
of the
meat
is browned,
It should
be
approximately
half
cooked
by the
time
the
top
is
browned.
If you
plan
to season
the meat,
it is better
to do so
after
the
surface
has
browned,
Salt
tends
to delay
browning
which
can
result
in overcooking.
Salting
before
cooking
also
draws
the
juices
out
of the
meat,
causing
dryness.
Never
leave
a soiled
broiler
pan
in the
oven
after
broiling.
Drippings
might
become
hot
enough
to
ignite
if exposed
directly
to the
broil
element.
Setting the Controls
1. Before
broiling,
trim
excess
fat
to
prevent
excessive
spattering
or smoking.
Cut
slashes
in
the
outer
edges
of the
meat
to prevent
curling
during
cooking.
2.
Press
the BROIL
pad
and
press
the
A or I!_ pad
to
select
either
Hi
or
Lo
temperature
as
indicated
in
the
display.
Hi is
used
for
most
broiling
operations.
Lo should
be selected
when
broiling
thicker
meats
to the well-done
stage
(to
prevent
excessive
browning)
and
when
cooking
foods
for
very
short
periods
of time.
Broiling
times
may
increase
if Lo is selected.
3.
Place
the broiler
pan
on the recommended
rack
position
shown
in the broiling
chart.
If the food
is placed
too close
to the element,
overbrowning
and
smoking
may
occur.
Generally
for a brown
exterior
and
rare
interior,
the
meat
should
be
close
to the element.
Place
the pan
further
down
if you
want
the
meat
well done.
4. Follow
the suggested
times
in the broiling
chart
below.
5.
Check
the doneness
by cutting
a slit in the meat
near
the
center
to check
the
color.
6. To cancel
or end
the
broiling
operation,
press
the
CANCEL
pad.
Broiling Chart
Until
you become
more
familiar
with your
new range,
use the following
chart
as a guide when
broiling
loods.
Quantity
&/or
Rack
Approximate
Minutes/Side
Food
Thickness
Temp.
Position*
Doneness
Ist
Side
2nd
Side
Bacon
thick
slice
LO
4
well
4-5
2 3
Beef
Patties
3/4-inch
thick
HI
4
rare
3 4
3-4
4
medium
4-5
3-4
4
well
5-6
4-5
Sleaks
l-hmh
thick
HI
4
rare
4-5
3-4
4
medium
5-6
5 6
4
well
7-9
7 -8
1 1/2-inch
thick
HI
4
rare
7--9
7-8
4
medium
9_
1 1
8-9
LO
3
well
12-13
i0-12
Chicken
Breast
Halves
LO
3
well
8
10
8 9
Fish
Fillets
1/2
Inch
thick
4
8-9
5 6
l-inch
lhick
LO
4
4-5
4-5
Ham
Slices,
1/2-inch
thick
HI
4
6-8
4 6
Iprecooked}
Pork
Chops
1-inch
thick
LO
3
well
10
12
8- t 0
Weiners/Sausage,
HI
4
4-5
2-3
{precooked)
The bottom rack position is #1,
PAGE 16

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