How To Broil - Maytag cwe4200acb Manual

Broiling
Broiling is a method of cooking used for tender Generally for a brown exterior and rare interior,
steaks, chops, hamburgers, chicken, fish, and the meat should be close to the element. Place
some fruits and vegetables. The food is placed the pan further down if you want the meat well
directly under the element. The degree of done.
doneness is determined by the distance
between the meat and the broil element, and If you plan to season the meat, it is better to do
the length of broiling time. so after the surface has browned. Salt tends to
delay browning which can result in
General Tips
overcooking. Salting before cooking also draws
the juices out of the meat, causing dryness.
Broiling requires the use of the broiler pan and
insert supplied with your wall oven. It is Never leave a soiled broiler pan in the oven after
designed to drain excess liquid and fat away broiling. Drippings might become hot enough to
from the cooking surface to prevent spatters, ignite if exposed directly to the broil element.
smoke and fire.
Setting the Controls
For easier clean-up, line the broiler pan
(bottom piece) with aluminum foil and spray 1. Press the BROIL pad and press the • or •
the insert with a non-stick vegetable coating, pad to select either Hi or Lo temperature as
Do not cover the broiler insert with aluminum indicated in the display. Hi is used for most
foil as this prevents fat from draining into the broiling operations. Lo should be selected
pan below, when broiling thicker meats to the well-done
stage (to prevent excessive browning) and
To prevent excessive spattering and smoking, when cooking foods for very short periods of
trim excess fat from the meat. Increasing the time. Broiling times may increase if Lo is
distance between the meat and the broil selected.
element or reducing to Lo broil will also help.
2. Place the broiler pan on the recommended
The rack position you select for broiling rack position shown in the broiling chart
depends on the thickness of the meat and the and follow the suggested times. Broil with
desired doneness. Thin cuts (3/4 to 1 inch) the oven door opened about 4-inches.
should be placed 2-3 inches from the heat; 3. Check the aloneness by cutting a slit in the
thicker cuts should be placed 3-6 inches from meat near the center to check the color.
the heat. Broil until the top of the meat is
browned. It should be approximately half 4. To cancel or end the broiling operation,
cooked by the time the top is browned, press the CANCEL pad.
BroilingChart
U_fil you become more familiar with your new wall oven, use the following chart as a guide when broiling foods.
Total Time
Food Thicl_noSs Temp. POsition _ Doneness (Minutesl
Bacon regular slice LO #3 - Straight Rack well 6-9
Beef Patties 3 / 4-inch thick HI #3 - Straight Rack well 15-19
Steaks 1 -inch thick HI #3 - Straight Rack rare 12-14
#3 - Straight Rack medium 15 - 18
#3 - Straight Rack well 18-22
Chicken, pieces LO #2 - Straight Rack well 35-45
Fish Fillets 1 / 2-inch thick HI #3 - Straight Rack flaky 7-12
Steak 1-inch thick HI #3 - Straight Rack flaky 15-20
Ham Slices, l/2-inch thick HI #3 - Straight Rack 8-15
(precooked)
Pork Chops 1-inch thick HI #3 - Off-set Rack medium 25-30
1-inch thick HI #3 - Off-set Rack well 30-35
i
* The bottomrack positionis #1.
** Broil times are based on a 3 minute preheat.
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