Maytag CWG4100, CWG3100, CWG3600 manual Bre illng, Setting the Controls, Ooneness SRotPOON

Bre illng , !:

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

aloneness 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 fee.

For easier dean-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 insert with aluminum

foil as this prevents fat from draining into the pan below.

To prevent excessive spattering and smoking,

trlm excess fat from the meat. Increasing the distance between the meat and the oven burner

will also help.

The rack position you select for broiling depends on the thickness of the meat and the

desired doneness. Thin cuts (3/4 to 1 inch} should be placed 2-3 inches from the heat; thicker cuts should be placed 3-6 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.

Generafiy for a brown exterior and rare interior, the meat should be close to the bummer. Place

the pan fizrther down ff you want the meat well done.

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 tc the oven burner.

Setting the Controls

1.Press the BROIL pad and press the _ or •

pad to select either Hi or Lo temperature as indicated in the display, Hi is used for most

broiling operations. Lo should be selected when broiling thicker meats to the well--done

stage (to prevent excessive browning) and when cooking foods for very short periods of time. Brofllng times may increase ff Lo is selected.

2.Place the broiler pan on the recommended

rack position shown in the broiling chart and follow the suggested times,

3.Check the doneness by cutting a slit in the meat near the center to check the color.

4.To cancel or end the brofllng operation, press the CANCEL pad.

BROILING CHART

Until you become more familiar with our new oven, use the followingchart as a guide when broilingfoods.

FOOD		OONENESS SRo]t:PO_ON
B.ACON		Wel! Done
BEEF p_TT!ES,	3_4-inch {hick
		Wet_Done
STEAKS_ _-inch thick		Rare
		Medium
		Well Done
CHiCKeN,
Pieces		Wetl Done
FISH
Fillei, _/2-inch	thick	Flaky
Steak, 1-inch_hc_		Flaky
NAMSL_C_, 1/2-_n_thlck		Warm
{precooked}
FORKCHOPS_I,iech		thick
		WeB Done	M]_e

Ii_TALBROILTtMB

24_6 mi_i_es :

12-INCH	BROILER
BROIL POSITION TOTAL BROIL TIME
Middl0			P_i Broil
	8 - 12 minule_
			Ni Broil
Upper	t5	-	1B rninules
			Hi Broil
Upper	10-		12 minutes
	1_ -		14 rn_nule_
Upper
Upper	13	-	15 minules
Middl_	30	- Hi35Broilinules
			LO Broil
Upper	7 -		I 0 minutes
Upper	12 -		i 5 minui_s
			Hi Brc.l
Upper	9 -		"_2minutes

	Hi Bro;I
M_le	22 - _7 minudes

* Thebottombroilposit;onfortheB-inchbroileristhebroilerbottomTheboltomposi._onlo__e12-inchbroi_ isthe bottomrackposition.

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