Maytag MET8720DS Use & Care Guide - Page 14

6. Press CANCEL for the desired oven when finished. 7. Remove food from the oven. To Broil Using Cook Time: 1. Place the food in the upper or lower oven at the appropriate time. 2. Press BROIL for the desired oven. "BROIL" appears in the text area depending on oven selected and "HI" is displayed. "Set temp or" scrolls in the selected oven text area followed by "Push START." 3. Press COOK TIME. "Set cooking time or push START" scrolls from right to left in the selected oven text area. Press Temp/Time "+" or "-" pad to adjust cook time. Cook time adjusts in 1-minute increments. "Push START" scrolls in the selected oven text area. 4. Press START. "Broiling" appears in the selected oven text area and remains until the set temperature is reached or the cook time has counted down. NOTE: The oven temperature can be changed at any time by pressing the Temp/Time "+" or "-" pad until the desired temperature is displayed and pressing START. Once the set temperature is reached, "Broil" scrolls in the selected oven text area. "Broil" remains in the selected oven text area until the cook time countdown is complete then "Cooking complete" scrolls continuously until Cancel for the desired oven is pressed or the door is opened. When the cook time expires, the oven turns off. 5. Press CANCEL for the desired oven. 6. Remove food from the oven. BROILING CHART It is not necessary to preheat the lower oven when broiling. The upper oven should be preheated for 5 minutes when broiling. Times are guidelines only and may need to be adjusted for individual tastes. Most foods should be turned halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the "Positioning Racks and Bakeware" section. UPPER OVEN LOWER OVEN FOOD RACK POSITION SETTING COOK TIME RACK (minutes) POSITION SETTING COOK TIME (minutes) Steak 1" (2.5 cm) thick medium 1 HI 22-28 4 HI 15-19 Ground meat patties 4 oz (113 g), ³ ₄" (2.0 cm) thick up to 12, well-done 1 up to 6, well-done 1 HI 18-22 4 HI 20-25 4 HI 15-19 HI 15-19 Pork chops 1" (2.5 cm) thick, well-done 1 HI 27-31 4 HI 22-27 Chicken bone-in, skin-on breast pieces well-done 1 LO 40-50 3 or 4 LO 20-24 Fish* Filets, flaky 1 Steaks, 1" (2.5 cm) thick, flaky 1 LO 8-12 4 LO 18-22 4 LO 8-13 LO 10-16 *When broiling fish, spray broil pan with cooking oil. Do not turn fish filets. For hamburgers that have rare interiors and seared exteriors, broil less time on one side. Convection Cooking - Lower Oven Only (on some models) During convection cooking, the fan provides increased hot air circulation throughout the oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces. ■ It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping. ■ Keep heat loss to a minimum by opening the oven door only when necessary. ■ Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places, including the thickest part. ■ Before convection cooking, position the rack(s) according to the "Positioning Racks and Bakeware" section. ■ When using more than one rack, position bakeware/cookware on the racks to allow movement of the fan circulated air around the food. See the "Positioning Racks and Bakeware" section. ■ Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food. ■ Test baked goods for doneness a few minutes before the minimum cooking time with a method such as a toothpick. ■ If the oven is full, extra cooking time may be needed. ■ For optimal cooking results, do not cover food. 14