Maytag CWE5800 - Manual (Page 15)

How to Broil
Broiling is a method of cooking tender meats by
direct heat. The cooking time is determined by
the distance between the meat and the broil
element, the desired degree of doneness and the
thickness of the meat.
Broiling Tips:
Broiling requires the use of the broiler pan and
insert. The broiler insert must be in place to allow
fat and liquid to drain to the pan below to prevent
spatters, smoke and flare-ups. Improper use may
cause grease fires.
Do not cover the broiler insert with aluminum
foil as this prevents fat from draining into pan
below. For easier clean up, the broiler pan can be
hned with foil and spray the insert with a non­
stick vegetable spray.
Remove excess fat and slash remaining fat to help
keep meat from curling. This also reduces
smoking and spattering.
Place oven rack in the correct rack position when
oven is cool. For darker browning, place meat
closer to the broil element. Place meat further
down if you wish meat to be well done or if
excessive smoking and flaring occurs.
Broiling Chart
See Care and Cleaning Chart on page 15 for in­
structions on cleaning the broder pan and insert.
To set oven to broil:
1. Press BROIL pad.
000° and BROIL indicator words will appear
in the display.
2. Press A pad to select HI for normal broiling
or ▼ pad to select Lo for low temperature
broiling.
3. For optimum results, remove broiler pan and
preheat broil element 3 to 5 minutes.
4. Broil with the oven door opened to the broil
stop position (opened about 6 inches). Turn
meat once about hallway through cooking.
Check for doneness by cutting a slit in the
meat near the center for desired color.
5. At the end of cooking, press CANCEL to
cancel the broil operation. The current time of
day will reappear in the display.
Use HI BROIL for most broil operations. Select
Lo BROIL when broiling longer cooking foods
such as poultry. The lower temperature allows
food to cook to the well done stage without
excessive browning. Cooking time may increase
if Lo BROIL is selected.
Broil times may need to be increased if range is
installed on a 208-volt circuit.
Type of Meat Back Position“ Doneness Total Time (Minutes)“*
Bacon #4 Well Done 6 to 10
Beef Steak
1-inch thick #4 Rare 10 to 14
#4 Medium 15 to 18
#4 Well Done 19 to 22
lV 2 -inch thick #4 Rare 18 to 20
#4 Medium 22 to 24
#3 Well Done 25 to 30
Chicken Lo Broil
Whole, split #3 Well Done 45 to 60
Pieces #3 Well Done 30 to 45
Fish Steak or FUlet
kii-inch thick #4 Flaky 10 to 12
Ground Beef Patties
% to 1-inch thick #4 Rare 10 to 13
Medium 12 to 15
Well Done 15 to 18
Ham Slice, precooked
1-inch thick #4 12 to 16
lV 2 -inch thick #4 21 to 26
Lamh Chops
1-inch thick #4 Medium 12 to 15
Well Done 16 to 20
l-L2-inch thick #3 Medium 15 to 19
Well Done 25 to 30
Pork Chops
%-inch thick #4 Well Done 15 to 20
1-inch thick #4 Well Done 20 to 25
“Bottom rack position is #1. ““Times are approximate and may vaiy depending on the meat.
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