Maytag CWG3600 - Manual (Page 15)

Broiling
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Broiling Is a method of cooking used for tender
steaks, chops, hamburgers, chicken, fish, and
some fimlts and vegetables. The food is placed
directly tmder the burner. The degree of
doneness Is determined by the distance
between the meat and the burner, and the
length of broiling time.
General Tips
Broiling requires the use of the broiler pan and
insert supplied with your range. It is designed
to drain excess hquld and fat away from the
cooking surface to prevent spatters, smoke and
fire.
For easier clean-up, line the broiler pan
(bottom piece) with aluminum foil and spray
the insert with a non-stick vegetable coating.
Do not cover the broiler insert with aluminum
foil as this prevents fat from draining into the
pan below.
To prevent excessive spattering and smoking,
trim excess fat from the meat. Increasing the
distance between the meat and the oven burner
will also help.
The rack position you select for broiling
depends on the thickness of the meat and the
desired doneness. Thin cuts (3/4 to 1 inch]
should be placed 2-3 inches from the heat;
thicker cuts should be placed 3-6 Inches from
the heat. Broil until the top of the meat is
browned. It should be approximately half
cooked by the time the top is browned.
Generally for a brown exterior and; rare interior,
the meat should be close to the bulmer. Place
the pan further down if you want tihe meat well
done.
If 5TOU plan to season the meat, it is better to do
so after the surface has browned. Salt tends to
delay browning which can result in
overcooking. Salting before cooking also draws
the Juices out of the meat, causing dryness.
Never leave a soiled broiler pan in the oven after
broiling. Drippings might become hot enou^ to
ignite if exposed directly to the oven burner.
Setting the Controls
1. Press the BROIL pad and press the A T
pad to select either Hi or Lo temperature as
indicated in the display. Hi is used for most
broiling operations. Lo should be selected
when broiling thicker meats to the well-done
stage (to prevent excessive browning) and
when cooking foods for very short periods of
time. BroÜing times may increase if Lo is
selected.
2. Place the broiler pan on the recommended
rack position shown in the broiling chart and
foUow the suggested times.
3. Check the doneness by cutting a sût in the
meat near the center to check the color.
4. To cancel or end the broUlng operation, press
the CANCEL pad.
BROILING CHART
Until you become more familiar with your new oven, use the following chart as a guide when broiling foods.
В-ШСН BROILER 12-INCH BROILER
FOOD DONENESS BROIL PDSroON TOTAL 0ROILTIME BROIL POSITION TOTAL BHOILTtME
SACOW Well Done Middle Lo Broil
e-9 minutes
Middle Hi Broil
3 - 1 2 minut®
BEEF PATTIES. 3/4-incb ihtck
WeM Done MUMIo
Hi Brdii
14-1$ minutes Upper
Hi Broil
1 5 - 1 3 minutes
STEAKS, 1-inch thick
Rare
Mediüm
Well Done
■ MitWio
Middle
Middle
HiBfoi!,. ■■
13-14 minutes
15- 1$ minutes'
16- 21 minutes
Upper
Upper
Upper
Hi Broil
1 0 - 1 2 minutes
1 3 - 1 4 minutes
13- 1 $ minutes
CHICKEN,
Pieces VfeSI Done Mtddie
Lo Broil
Э0-40 minutes Middle
Hi Broil
30 - 35 minutes
FISH.
Fitiet, i/2-irtch ¡hick
Steak, i-inahthfck Flsky
F^aky
; . Middle
; Middle.
Lo Broil
3-12 iraeiutes
13-16 minuliasi.
Upper
Upper
lo Brol!
7- to minutes
1 2 - 1 5 minutes
НАИ SUCE, 1/г-inch thick
tprecooked} Waim 1. "Middte
Hi Broil ■
3-10 tnln tries Upper
Hi Broil
9 - 1 2 mimrtes
PORK CH OPS. 1 - inch thick
W b I î Done Middle
Hi Broil
: ; 24-3$ minutes' Mttiflie
Hi Broil
22- .27 mimrtes
The bottom broil position for the 6-inch broiler is ttie broiler bottom. The bottom position lot the 12-inch broilw is the bottom rack position.
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