Maytag MEW9530AB Use & Care Guide - Page 13
To Use Broil, BROILING CHART
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■ For proper draining, do not cover the grid with foil. The bottom of the broiler 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 and food from the oven. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult. To Use Broil: Before using Broil, position rack according to the Broiling Chart. When broiling, changing the temperature allows more precise control. 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. Position food on the grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. Close the door. 1. Press BROIL. 2. Use the number keypad to enter a desired cooking temperature. The temperature must be between 450ºF (232ºC) and 550ºF (288ºC) or an invalid key alert occurs and the default temperature appears on the screen. 3. Press START for the oven to begin heating. 4. Press CANCEL (UPPER CANCEL or LOWER CANCEL, on double models) to turn off the oven. BROILING CHART For best results, follow the chart below. For diagram, see the "Positioning Racks and Bakeware" section. A temperature setting of 550°F (288°C) is recommended for most foods. Fish fillets and bone-in chicken pieces are best using 450°F (232°C) Times are guidelines only and may need to be adjusted for individual foods and tastes. Preheat is not needed for broiling. FOOD 27" Rack 30" Rack COOK TIME Position Position (in minutes) Beef Steak 1" to 1¹⁄₄" (2.5 cm to 3 cm) thick medium-rare 5f medium 5f well-done 5f Pork Pork chops 1" (2.5 cm) thick medium 5f Lamb Lamb chops 1" (2.5 cm) thick medium-rare 5f medium 5f Ground Meats Ground beef, pork or lamb patties* ³⁄₄" (2 cm) thick well-done 5f Chicken Chicken bone-in pieces (2" to 2¹⁄₂" [5 cm to 6.3 cm]) 4f boneless pieces (4 oz [113 g]) 5f Fish Fish ¹ ₂" to ³⁄₄" (1.25 to 2 cm) thick steak 4f Filet 4f 5f 10-17 5f 12-19 5f 15-24 5f 16-24 5f 10-12 5f 11-13 5f 15-18 4f 20-45 5f 12-15 4f 6-18 4f 5-12 *Place up to 12 patties, equally spaced, on broiler grid. For beef to have a well seared exterior and rare interior, use rack 6. Side 1 should cook for approximately 3-4 minutes. Side 2 should cook for approximately 5-7 minutes. Expect a moderate degree of smoke when broiling. An "f" after the rack position number indicates that the flat rack should be used, and an "ro" indicates that the roll-out rack should be used. 13