Maytag CRG7400B, CRG7500A, CRG8200B warranty Broiling, General Tips, Setting the Controls, Chart

Broiling

Broiling is a method of cooking used for tender steaks, chops, hamburgers, chicken, fish, and

some fruits and vegetables. The food is placed directly under 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 liquid 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 pan insert with aluminum foil as this prevents fat from draining into the pan below. The broiler can be preheated, however, do not preheat the broiler pan.

To prevent excessive spattering and smoking,

trim excess fat from the meat. Increasing the distance between the meat and the heat source

The distance from the heat source depends on the thickness of the meat. Thin cuts (3/4 to 1

inch) should be placed 2-3 inches from the heat;

thicker cuts should be placed 3-5 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.

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.

Never leave a soiled broiler pan in the oven after

broiling. Drippings might become hot enough to ignite if exposed directly to the burner.

Setting the Controls

1.Before broiling, trim excess fat to prevent excessive spattering or smoking. Cut slashes in the outer edges of the meat to prevent curling

during cooking.

2.Turn the OVEN TEMP knob to Broil.

will also help.

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

Chart

Generally

for a brown

exterior

Until you become

more familiar with your new range,

and rare interior, the meat

use the following chart as a guide when broiling foods,

should

be close to the burner.

Quantity &/or

Approx. Minutes/Side

Place the pan further down if

the meat well done.

Food

Thickness

Position

Doneness

1st Side

2rid Side

you want

Bacon

thick slice

middle

well

4-5

1-2

4.

Follow

the

suggested

times in

Beef Patties

3/4'thick

middle

rare

3-4

2-3

the broiling chart. Meat should

middle

medimn

5-6

3-4

be turned

once about

halfway

middle

well

5-6

4-5

Steaks

i" thick

bottom

rare

3-4

3-4

through its cooking

time.

bottom

medium

5-7

4-6

5.

Check

the doneness

by cutting

bottom

well

7-8

6-7

the

1½" thick

bottom

rare

7-8

5-6

a slit in

the meat

near

bottom

medium

8-10

6-8

center

to cheek

the color.

bottom

well

10-11

8-9

Chicken Breast Halves

bottom

well

8-9

7-8

Fish Fillets

1" thick

middle

5-6

3-5

1 "

thick

middle

4-5

3-5

Ham Slices

½"

thick

middle

5-6

4-5

(precooked)

Pork Chops

(450°)

1" thick

bottom

well

12-14

8-9

Weiners/Sausage

middle

2-4

2-3

(precooked)

PAGE 15