Maytag X9112VUV warranty Usingyour Oven, Broiling Tips

USINGYOUR OVEN

HOW TO BROIL To Broil:

NOTE: Broiling is done in the lower broiler oven.

Broiling isa method of cooking usedfor tender steaks, chops, hamburgers, chicken, fish, and some fruits and vegetables. Foroptimum results, steaks should be at least 3/4-inches thick.

Broiling Tips

Trimexcessfat toreducespatteringand smoking.Cutslashesintheouteredges

of the meat to preventcurling during cocking,

For a brown exterior and rare interior, the meat should be close to the burner.

Place the pan further down if you wish the meat well done or if spattering and smoking occurs,

Broiler Pan and Insert

Broiling requires the use of the broiler pan and insert supplied with your appliance.It is designedto drain excess liquid and fat away from the cooking

surfaceto preventspatters,smokeand flareups.

Never leave a soiled broiler pan and insert in the oven after broiling.

1. Turn the oven Thermostat knob to

BROIL.

It is possible to broil longer cooking foods such as chicken or pork chops at a lower temperature to prevent overbrowning. Turn the knob to 450°F, rather than BROIL, for low temperature broiling.

2. Preheat for 2 to 3 minutes if desired.

NOTE: Cooking times in the Broil Chart are based on a 2 to 3 minute

preheat.

Ifyouplantoseasonthemeat, itisbetter to do so afterthe surface hasbrowned,

Salttendsto delay browningwhichcan

result in overcooking. Salting before cooking also draws the juices out of the meat, causing dryness,

The cooking time is determined by the distance between the meat and the

burner, the desired degreeof doneness, and the thickness of the meat.

Thin cuts shouldbe placedcloser to the burner. Thicker cuts should be placed further away from the burner,

Drippingsmightbecomehot enoughto ignite if exposed directlyto the oven

burner,

Foreasier clean-up, linethe broilerpan (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 oven can be preheated for a few minutes. However, do not preheat the broiler pan and Insert.

3.Place the broiler pan on the recommendedrackpositionshownin

thebroilingchart. Ifthe foodisplaced tooclosetothe burner,overbrownlng

and smokingmay occur. Broilingis a_waysdone with the door c_osed.

4. Follow the suggested times in the broilingchart. Meat should be turned onceabouthalfwaythroughwhenthe top of the meat begins to brown.

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

BROILING CHART

Until you become more familiar with your new oven, use the following chart as a guide when broilingfoods.

FOOD		DONENESS	BROIL POSITION	TOTAL BROIL TIME	BROIL POSITION	TOTAL BROIL TIME
BACON		Welt Done	Middle	Broil at 450°F	Middle	8 -	12 minutes
				6-9 minutes
BEEF PA3q'IES,/4-inch thick		Well Done	Middle	14-1S minutes	Upper	1S -	18 minutes
STEAKS, t-inch	thick	Rare	Middle	12-14 minutes	Upper	10 -	12 minutes
		Medium	Middle	15-18 minutes	Upper	12 -	14 minutes
		Well Done	Middle	18-21minutes	Upper	13 -	16 minutes
CHICKEN,
Pieces		Well Done	Bottom	30-35minutes	Bottom	25 -	30 minutes
FISH,				Broil at 450°F
Fillet, 1/2-inch	thick	Flaky	Middle	10-14minutes	Upper	7 -	10 minutes
Steak, 1-inch thick		Flaky	Middle	13-16 minutes	Upper	12 -	14 minutes
HAM SLICE, 1/2-inchthick		Warm	MiddLe	S-'_Ominutes	Upper	S- 10 minutes
(precooked)
PORK CHOPS, l-inch thick		Well Done	Middle	24-28 minutes	Middle	22 - 26 minutes

* Thebottombroilpositionfer the6-inch broileris thebroilerbottom.The bottompositionforthe 12-inchbroileris thebottle rackposition.