Maytag X9112VUV - Manual (Page 9)

USING YOUR OVEN
HOW TO BROIL
NOTE: Broiling is done in the lower
broiler oven.
Broiling is a method of cooking used for
tender steaks, chops, hamburgers,
chicken, fish, and some fruits and
vegetables. For optimum results, steaks
should be at least 3/4-inches thick.
Broiling Tips
Trim excess fat to reduce spattering and
smoking. Cut slashes in the outer edges
of the meat to prevent curling during
cooking.
If you 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.
The cooking time is determined by the
distance between the meat and the
burner, the desired degree of doneness,
and the thickness of the meat.
Thin cuts should be placed closer to the
burner. Thicker cuts should be placed
further away from the burner.
For a brown exterior and rare interior,
the meat should be close to the burner.
Place the pan further down if you wish
the meat well done or if spattering and
smoking occurs.
Broiler Pan and Insert
Broiling requires the use of the broiler
pan and insert supplied with your
appliance. It is designed to drain excess
liquid and fat away from the cooking
surface to prevent spatters, smoke and
flare ups.
Never leave a soiled broiler pan and
insert in the oven after broiling.
Drippings might become hot enough to
ignite if exposed directly to the oven
burner.
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 pan insert with aluminum foil as
this prevents fat from draining into the
pan below.
The broiler oven can be preheated for a
few minutes. However, do not preheat
the broiler pan and insert.
To Broil;
1. Turn the oven Thermostat knob to
BROIL.
It is possible to broil longer cooking
foods such as chicken or pork chops
at a lower temperature to prevent
overbrowning. Turn the knob to
450°F, rather than BROIL, for low
temperature broiling.
2. Preheat for 2 to 3 minutes if desired.
NOTE; Cooking times in the Broil
Chart are based on a 2 to 3 minute
preheat.
3. Place the broiler pan on the
recommended rack position shown in
the broiling chart. If the food is placed
too close to the burner, overbrowning
and smoking may occur. Broiling is
always done with the door closed.
4. Follow the suggested times in the
broiling chart. Meat should be turned
once about halfway through when the
top of the meat begins to brown.
5. Check the doneness by cutting a slit
in the meat near the center to check
the color.
,, ,, ^ BROILING CHART
n I you become more familiar with your new oven, use the following chart as a guide when broiling foods.