Broiling Tips - Maytag 4348340 Use And Care Manual

PREHEATING
Preheating lets the oven heat evenly before the food IS put tn.
Allow 10 minutes at temperatures less than 350°F and 15 mtnutes
at 350" F or more.
With recipes that call for an oven preheated lo a certain
temperature, it is ver
trons It is not likely t i
important that you follow those inslruc-
at you will get ood baking results every
time without preheating to the neede 3 temperature, unless the
recipe says to start in a cold oven.
After the oven is preheated and you are ready to put the food in,
try to have everylhtng handy so that you will not have lo leave the
oven door open for an extended period of lime
Opening the door often to check the food durrng baking makes tt
rmposstble for the oven to stay at the temperature you have
selected. Try to time your baking and check only when close to
being ftnished.
NOTE: When using cookware made of ovenproof glass or pottery,
Teflon@ coated cookware and dull or darkened
be sure to reduce recipe temperature
by 25 4
ans In the oven,
Cookware, page 9).
(see Chooslng
USING FOIL
For Baking
TO catch sprllovers. cul a piece of foil sltghtly larger than the pan
and turn up the edges Use two oven racks and put the foil on the
lower oven rack below the pan Do not use aluminum fotl directly
under a pan on the same oven rack The loll wrtl reflect heat away
from the pan.
CAUTION
Do not cover the oven bottom or an entire oven rack
with foil. The foil can block normal heat flow, cause
cooking failures, and damage the oven interior.
For slow browmng. place a fotl "tent" loosely over the meat Thus
IS especratly good on a large turkey Do not seal the forI Sealrng
the fool wrll tend to steam the meal
To reduce spattering, lightly crush foil and put it in the bottom of
the pan under the food.
For Broiling
CAUTION
Do not cover the broiler grid with foil. Hot fat on the fotl
may cause a broiler fire. If a fire starts. close the oven
door and turn controls off. If fire does not go out, throw
baking soda on the fire. Do not put water on the fire.
BROILING TIPS
Your oven and broiler doors should be completely closed while
broiling.
Use only the broiler pan and grid that came with
brottin
our range for
9
They are made for proper drarnage of at and lrqutds
7
and he p prevent spatter, smoke or fire.
Do not preheat when broiling For even brorltng on both sides,
start the food on a cold pan Allow sltghlly more than half the
cooking time for the first stde then turn the food usrng tongs If
you prerce the meat with a fork, the futces WIII escape
When broiling frozen meat. use one rack postron iower than
shown In the chart and up to 1'12 times the brorlrng trme
Tram the outer layer of fat from steaks and chops Slrt Ihe fatty
edges tc keep the meat from curlrng
Always put the food berng brorled on !he proper rack (see chart
at rrght) Food placed too close to the broiler may spatter
smoke or catch fire
For maximum jurcrness. salt the first srde lust before turning the
meat. Salt the second srde lust before servrng
Brush chrcken and fish wrth butter several ttmes as they brorl
When brorlrng fish. grease the grid lop revenl stickrng
Never leave a sorled brorler pan in the range Grease rn the pan
maysmokeorburnthenextttmetheovenrsused Seepage11
for tips on cleanrng the brotler pan and grad
Be sure you know how to put out a grease fire See page 4