Maytag CRG7700B, CRG9800C Broiling is used for tender cuts of meat or, vegetables. The food

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,

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