Maytag 8111P375-60 important safety instructions Broiling Tips, Broiling Chart, Aboutcooking

ABOUTCOOKING

BROILING TIPS

Broiling is used for tender cuts of meat or marinated meats, poultry, fish and some fruits and vegetables. The food is placed directly under the broil element.

Cooking time is determined by the desired degree of doneness and the distance between the food and the

element.

•For best results, steaks and chops should be at least 3/4-inch thick. Thinner cuts should be pan broiled.

•Before broiling, trim excess fat to prevent excessive

ofthefattopreventcurlingduringcooking.

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

•Preheat broil element 3 minutes for optimum browning.

•Use a broiler pan with an insert designed to drain

excess liquid and fat away from the cooking surface. spattering or smoking. Cut slashes in the outer edges This is to prevent spatters and smoke.

•For a brown exterior and rare interior, meat should be close to the broil element. For well-done meat, place the broiler pan farther from the element.

•Increasing the distance between the meat and the broil element will help reduce spattering and smoking,

•When broiling in an electric oven, the door should be opened to the broil stop position (opened about 4-inches).

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•Select Lo Broil for longer cooking foods such as chicken pieces.

•Foods that require turning should be turned only once during broiling. Turn after half the recommended

cooking time.

BROILING CHART

	'		TOTAL COOK TIME
TYPE OF MEAT	RACK POSITION*	DONENESS	(MINUTES)**
BACON	#4	Well Done	6 to 10 min.
BEEF STEAKS
1-inchthick	#4	Medium	15to 18min.
	#4	Well Done	19to 23 min.
CHICKEN			LO BROIL
Pieces	#3 or #4	Well Done	30 to 45 rain.
FISH
Fillets	#4	Flaky	8 to 12 min.
Steaks, 1-inchthick	#4	Flaky	t0 to 15rain.
GROUND BEEF PATTIES
3/4-inchthick	#4	Well Done	15to 18 min.
HAMSLICE, precooked	#4	Warm	8 to 12 min.
1/2-inchthick
PORK CHOPS
1-inch thick	#4	Well Done	22 to 26 min.

*The top rack positionis position#5.

**Broilingtimes are approximateand mayvary dependingon the meat.