Maytag MET8885XS02 Use & Care Manual page 67

6. Press CANCEL for the selected oven when finished.
7. Remove food from the oven.
To Broil Using Cook Time:
1. Place the food in the upper or lower oven at the appropriate
time.
2. Press upper or lower oven BROIL. "BROIL" appears in the
text area depending on oven selected and "HI" is displayed.
"Set temp or" scrolls in the selected oven text area followed
by "Push START."
3. Press COOK TIME.
"Set cooking time or push START" scrolls from right to left in
the selected oven text area.
4=
Press Temp/Time "+" or "-" pad to adjust cook time. Cook 5.
time adjusts in 1-minute increments.
6.
"Push START" scrolls in the selected oven text area.
BROILING CHART
Press START.
"Broiling" appears in the selected oven text area and remains
until the set temperature is reached or the cook time has
counted down.
NOTE: The oven temperature can be changed at any time by
pressing the Temp/Time "+" or "-" pad until the desired
temperature is displayed and pressing START.
Once the set temperature is reached, "Broil" scrolls in the
selected oven text area.
"Broil" remains in the selected oven text area until the cook
time countdown is complete then "Cooking complete" scrolls
continuously until CANCEL is pressed or the door is opened.
When the cook time expires, the oven turns off.
Press CANCEL for the selected oven.
Remove food from the oven.
It is not necessary to preheat the lower oven when broiling. The upper oven should be preheated for 5 minutes when broiling. Times are
guidelines only and may need to be adjusted for individual tastes. Most foods should be turned halfway through cooking time.
Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the "Positioning Racks and Bakeware"
section.
UPPER OVEN LOWER OVEN
RACK COOK TIME RACK COOK TIME
FOOD POSITION SETTING (minutes) POSITION SETTING (minutes)
Steak
1" (2.5 cm) thick
medium 1 HI 22-28 4 HI 15-19
Ground meat patties
4 oz (113 g), 3/4"(2.0 cm) thick
up to 12, well-done 1 HI 18-22 4 HI 15-19
up to 6, well-done 1 HI 20-25 4 HI 15-19
Pork chops
1" (2.5 cm) thick,
well-done 1 HI 27-31 4 HI 22-27
Chicken
bone-in, skin-on breast pieces
well-done 1 LO 40-50 3 or 4 LO 20-24
Fish*
Filets, flaky 1 LO 8-12 4 LO 8-13
Steaks, 1" (2.5 cm) thick, flaky 1 LO 18-22 4 LO 10-16
*When broiling fish, spray broil pan with cooking oil. Do not turn fish filets.
For hamburgers that have rare interiors and seared exteriors, broil less time on one side.
During convection cooking, the fan provides increased hot air
circulation throughout the oven. The movement of heated air
around the food helps to speed up cooking by penetrating the
cooler outer surfaces.
• It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
• Keep heat loss to a minimum by only opening the oven door
when necessary.
• Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
• Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as a toothpick.
• Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.
• Before convection cooking, position the rack(s) according to
the "Positioning Racks and Bakeware" section.
• When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the "Positioning Racks
and Bakeware" section.
• If the oven is full, extra cooking time may be needed.
• For optimal cooking results, do not cover food.
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