Broiling - Maytag BUILT-IN ELECTRIC MICROWAVE OVEN Use & Care Manual

Broiling uses direct radiant heat to cook food. The lower the
temperature, the slower the cooking. Thicker cuts and unevenly
shaped pieces of meat, fish and poultry may cook better at lower
broiling temperatures.
For best results, use a broiler pan and grid (not provided). It is
designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See "Assistance or Service" section to order.
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
Select 550°F (288°C) broil for most broiling. Select 450°F
(232°C) broil for low-temperature broiling of longer cooking
foods such a poultry to avoid over browning.
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
Before broiling, position rack according to the Broiling Chart.
Position food on grid in the broiler pan, then place it in the
center of the oven rack. Close the oven door and set the
control.
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
1. Place the food in the oven, preheating is not necessary.
2. Close the oven door.
3. Press BROIL for the desired oven. "BROIL" and "Set temp or
Press START" will scroll in the text area, and "550ºF" (288ºC)
is displayed.
4. Press the Temp/Time keypad to enter the desired broil
temperature. The temperature can be set from 450°F (232°C)
to 550°F (288°C).
5. Press START for the selected oven.
"Broil" scrolls in the selected oven text area.
NOTE: The broil temperature may be changed at any time by
pressing the Time/Temp keypad to enter the desired
temperature and then pressing START. Changing the
temperature once food is placed in the oven could affect the
cooking performance.
6. Press CANCEL for the selected oven when finished.
7. Remove food from the oven.

Broiling

BROILING CHART
For best results, follow the chart below. For diagram, see the
"Positioning Racks and Bakeware" section.
A temperature setting of 550°F (288°C) is recommended for most
foods. Fish fillets and bone-in chicken pieces are best using
450°F (232°C).
Times are guidelines only and may need to be adjusted for
individual foods and tastes. Preheat is not needed for broiling.
FOOD
Beef
Steak 1" to 1¹⁄₄"
(2.5 cm to 3 cm) thick
medium-rare
medium
well-done
Pork
Pork chops 1" (2.5 cm) thick
medium
Lamb
Lamb chop 1" (2.5 cm) thick
medium-rare
medium
Ground Meats
Ground beef, pork or lamb
patties*
³⁄₄" (2 cm) thick
well-done
Chicken
Chicken bone-in pieces
(2" to 2¹⁄₂" [5 cm to 6.3 cm])
boneless pieces (4 oz [113 g])
Fish
Fish ¹ ₂" to ³⁄₄" (1.25 to 2 cm)
thick steak
fillet
*Place up to 12 patties, equally spaced, on broiler grid.
For beef to have a well seared exterior and rare interior, use
rack 6. Side 1 should cook for approximately 3-4 minutes. Side
2 should cook for approximately 4-5 minutes.
Expect a moderate degree of smoke when broiling.
Rack COOK TIME
Position (in minutes)
5 10-17
5 12-19
5 15-24
5 16-24
5 10-12
5 11-13
5 15-18
4 20-45
5 12-15
3 or 4 6-18
4 5-12
11