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Positioning Broiler Pan; Broiling Tips - Maytag 336125 Use And Care Manual

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PREHEATING
Preheatrng lets Ihe oven heal evenly before Ihe food is put in Allow 10 minutes
at temperature less than 35O'JF and about 15 minutes al temperatures at 35tYJF
or more
Wrfh recrpes that call for an oven preheated to a certain temperature, it is very
rm
ba R
ortant that you follow those instructions. It is not likely that you will get good
rng results every time wrthouf preheating to the needed temperature, unless
Ihe rectpe says lo slan in a cdd oven.
After the oven IS oreheated and vou are readv to DUI the food In. trv IO
have everythrng handy so lhal you~w~ll not have to leave the oven door open
for an extended penod of lame.
Openrng the door to check the food during baking makes it impossible for the
oven to stay at the temperature you have selected Try to time your bakrng
and check only when close to being finished
NOTE: When using cookware made of ovenproof glass or pottery, Teflon
coated cookware or dull or darkened pans in the oven be sure to reduce
recipe temperature by 25Fo (see Choosing Cookware Chart. page 11).
BROILING TIPS
l
Your oven door should be open to the stop position while broiling
(see page 17). If the door IS closed, the food WIII roasl and not brorl
l
Use only the brorler pan and grid lurnrshed wrlh your range for brorl-
1ng They are designed for proper drarnage of fat and lrqurds and help
prevent spatter, smoke or fire
l
Do not preheat when brorlrng. For even brorlrng on both sides, start
Ihe lood on a cold pan Allow slrghtly more than half the cookrng lrme
lor Ihe lrrst side then turn the lood usrng tongs If your pierce the meal
with a fork, the turces will escape.
l
When broiling frozen meat, use one rack positron lower than recom-
mended up tp 11/z lames Ihe suggested broiling time.
l
Tram the outer layer of fat from steaks and chops. Slrt the fatty edges
lo keep the meat from curfrng.
l
Always put the food berng brorled the proper rack (see chart at nghl )
3
Food placed loo close lo the brorler may spatter, smoke or catch fire
l
For maximum furcrness. salt the frrst side lust before turning the meat
E
Salt fhe second srde lust before servrng.
l
I
Brush chrcken and fish with butter several times as they brorl When
brorlrng Irsh, grease the grid lo prevent strckrng.
F
l
Never leave a soiled broiler pan in the range. Grease In the pan may
smoke or rgnrte the next time. oven IS used. See page 13 for tips on
Z
cleaning lhe broiler pan and grid.
l
8
Be sure you know the correct procedure for putting out a grease fire.
See page 4.
POSITIONING
BROILER PAN
Brorlin
is cooking by drrect heat from the upper oven element. Tender
cuts o P meat or marinated meat should be selected for brorlrng. For best
results steaks and chops should be at least %I" thrck.
After placrng food on the broiler pan, put the pan on an oven rack in the
ge Lund in the chart below.
ro er position
The recommended
rack posrtion and cooking time can
The closer the food is to the brorl element the faster the meat browns on
the outside, yet stays red lo pink In the center
Movrng the meat farther
away from the element lets the meat cook to the center whrle browning
outside.
I-
Food
S'ra;e
1 Thick
Medium
Well Done
Ground Beef Parties
Medrum
1" Thick
Medium
1% Thrck
I
3
13-15
_
3
21-23
1
I
3
16~18
4
7-9
Lamb Chops
1" Thick
1
3
18 21
Pork Chops
1" Thick
3
27 29
This chart is a general guide. The size, weight, thickness
and starting temperature
of the food, as well as your own
personal preference,
will affect the cook time.
9

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