Maytag CRG7500A, CRG7400B, CRG8200B warranty Broiling

Page 36

Broiling

Broiling is used for tender cuts of meat or

marinated meats, fish and some fruits and

vegetables. The food

is placed directly under the top element or under the gas flame, The desired doneness

is determined by the distance between the

food and the heat source and the cooking time.

When broiling in an electric oven, preheat 3-4 min- utes for optimal browning.

For best results, steaks and chops should be at least 3/4" thick. Thinner cuts should be panbroiled.

Before broiling, trim excess fat to prevent exces- sive spattering or smoking. Cut srashesin the outer edges of the fat to prevent curling during cooking.

Season meat after cooking. Salt tends to draw juices out of the meat and delay browning.

Use the broiler pen supplied with your oven. It is designed to drain excess liquid and fat away from the cooking surface to prevent spatters and smoke.

Do not cover the broiler insert with aluminum foil. This prevents fat from draining into the pan bot- tom. However, for easier clean-up,line the broiler pan (bottom portion) with foil and spray the insert with non-stick vegetable coating.

The rack position selected for broiling depends on the thickness of the meat and the desired doneness.

Thin cuts (3/4 to 1inch) should be placed 2-3 inches

from the heat; thicker cuts should be placed 3-6 inches from the heat,

14

Page 35 Page 37
Image 36
Page 35 Page 37
Contents Contents For Future ReferenceRead all instructions before using this appliance Performed by a qualified installerDeath Child Safety Cooking SafetyAbout Your Appliance Utensil Safety Cleaning SafetySelf-Clean Oven select models Important Safety Notice and WarningElectronic Clock Surface Cooking CooktopSealed Burners Pilotless IgnitionOperating During Power Failure Lighting the Surface BurnersSelecting the Flame Size Using Your Oven Baking and RoastingOven Vent Setting the Controls for Broiling Broiling ChartBroiling Oven BottomRange Cleaning Chart Cleaning AgentsRemoving Range for Cleaning Servicing Range Cleaning ChartMaintenance Lift-Off Oven DoorTo Receive Warranty Service CanadaCommon Baking Problems and Causes Or roastingRoasting Chart Thawed Meats Only General TipsSetting the Controls BroilingManual Clean Oven Gas Burners and CooktopPorcelain Cooktop Lift Up CooktopRange Cleaning Chart Range Cleaning Chart Light Replacement Leveling LegsOven Door To Replace Oven LightRemoving Range for Cleaning Broiler DrawerBefore YOU Call for Service Range Warranty Tabl eof Con tent s Surface PanMaterial Pan material determines how evenly and quicklyHeat Settings RecommendationsUsingYour BakingPans RackPositionsPanPositions Page Page Refer to the Roasting Chart on page 11 for best re- suits Cutof Meat Ich Method Works Best for BakingRoasting Do not cover meatBroiling
Top Page Image Contents