Broiling tips, Broiler pan and insert, To broil – Maytag X9112VUV User Manual

Page 9: Using your oven

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USING YOUR OVEN

HOW TO BROIL

NOTE: Broiling is done in the lower
broiler oven.

Broiling is a method of cooking used for

tender steaks, chops, hamburgers,
chicken, fish, and some fruits and
vegetables. For optimum results, steaks

should be at least 3/4-inches thick.

Broiling Tips

Trim excess fat to reduce spattering and
smoking. Cut slashes in the outer edges

of the meat to prevent curling during
cooking.

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.

The cooking time is determined by the

distance between the meat and the
burner, the desired degree of doneness,

and the thickness of the meat.

Thin cuts should be placed closer to the
burner. Thicker cuts should be placed

further away from the burner.

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 designed to drain excess
liquid and fat away from the cooking

surface to prevent spatters, smoke and

flare ups.

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

Drippings might become hot enough to
ignite if exposed directly to the oven

burner.

For easier clean-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 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.

To Broil;

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.

3.

Place the broiler pan on the

recommended rack position shown in

the broiling chart. If the food is placed

too close to the burner, overbrowning
and smoking may occur. Broiling is

always done with the door closed.

4. Follow the suggested times in the

broiling chart. Meat should be turned
once about halfway through when the

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.

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BROILING CHART

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

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