Maytag CWE4100ACE, W10224167A, CWE5100ACB, CWE4100ACB manual To Broil, Broiling Chart

Broiling

Broiling uses direct radiant heat to cook food. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

■For best results, use the broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke.

■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.

■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.

■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

Before broiling, position rack according to the Broiling Chart. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position (about 6" [15.2 cm]) to ensure proper broiling temperature.

To Broil:

1.Open door to broil stop position.

2.Turn both the Oven Temperature and Selector knobs to

BROIL.

NOTE: To broil at a lower temperature, turn the Selector knob to BROIL and the Oven Temperature knob to 350°F (177°C).

3.For best results, remove broiler pan and preheat broil element 3 minutes. Broil times in the following chart are based on a 3-minute preheat.

4.When finished, turn both the Oven Temperature and Selector knobs to OFF.

NOTE: Broil times may need to be increased if wall oven is installed on a 208-volt circuit.

BROILING CHART

Broil times are based on a 3 minute preheat. For best results, place food 3" (7.0 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual tastes. Turn meat halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the top (4). For diagram, see the “Positioning Racks and Bakeware” section.

FOOD	RACK	SETTING	APPROX.
	POSITION		COOK TIME
			(minutes)
Steak
1" (2.5 cm) thick
medium	3	Broil	15-18
well	3	Broil	18-21
1½" (3.8 cm) thick
medium	3o	Broil	29-31
well	3o	Broil	32-35
Ground meat
patties
³₄ " (2.0 cm) to
1" (2.5 cm) thick
well	3	Broil	15-19
Pork
Chops
½" (1.3 cm) to ¾"
(2.0 cm) thick
medium	3	Broil	11-16
well	3	Broil	13-18
Chicken
whole, split,		350°F
well	2o	(177°C)	35-45
Fish Steaks
steak (flaky)	3	Broil	12-18
fillet (flaky)	3	Broil	7-10
Ham Slice
fully-cooked
½" (1.3 cm) thick
heated 140°F (60°C)	3	Broil	8-15

*An “o” next to a rack position indicates the use of the offset rack.

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