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B – 10 16026923 © 2006 Maytag Services
Use & Care
Broil
For optimal results, preheat for five minutes with the door
closed and use a pan designed for broiling. Oven door should
be open to the broil stop position (about 4 inches) when
broiling.
To set Broil:
1. Place the oven rack in the proper rack position (see
Broiling Chart).
2. Press the Broil pad.
3. Select HIGH – 550° F for high broil.
OR
Select LOW – 450° F for low broil.
• The oven has a variable broil feature which means that
a lower broil temperature can be selected (300°-550° F).
To select a lower temperature, press the appropriate
number pads. Press Enter pad to set the lower
temperature.
4. Preheat the oven for five minutes.
5. Place food in the oven and close the door to the broil stop
position.
6. Press the CANCEL pad when broiling
is done.
Notes:
• See Broiling Chart for foods and broiling times.
• If more than 30 seconds elapse between pressing the Broil
pad, Quickset pads, or number pads, the oven will not be
set and the display will return to the previous display.
• HIGH is used for most broiling. Use a lower broil
temperature when broiling longer-cooking foods. The
lower temperature allows food to cook to the well done
stage without excessive browning.
• Expect broil times to increase and browning to be slightly
lighter if the appliance is installed on a 208 volt circuit.
• Food should be turned halfway through broiling time.
• Broil times may be longer when lower broiling
temperatures are selected.
Notes:
• For best results, use rack position 2 or 3 when using the
Rapid Preheat option.
• For optimum baking and browning results, Rapid Preheat
is not recommended when baking on multiple racks.
SUGGESTED RACK
FOODS BROIL TIME POSITION*
Beef (broiled to 165° F)
6 Hamburgers, 1/2” thick 10 – 12 minutes 4
2 Ribeye Steaks, 1” thick 18 - 22 minutes 4
2 New York Strip Steaks, 1” thick 18 - 22 minutes 4
2 T-Bone Steaks, 1” thick 18 - 22 minutes 4
Poultry (broiled to 170° F on Low) Low Broil
4 Boneless/Skinless Breasts 12 – 15 minutes 4
4 Bone-In Chicken Breasts 20 – 33 minutes 3
Pork (broiled to 160° F)
4 Boneless Pork Chops, 1” thick 20 - 28 minutes 4
4 Bone-In Pork Chops, 1” thick 25 - 28 minutes 4
Ham Slice, 1” thick 12 - 16 minutes 4
Fish (broiled to 140° F)
4 Swordfish Steaks, 1” thick 10 - 14 minutes 3
2 Halibut Steaks, 1” thick 10 - 14 minutes 3
Orange Roughy, 1 ” thick 10 - 12 minutes 4
Shrimp (16-20 ct. per lb.) 8 - 10 minutes 4
2 Salmon Fillets, 1/2” thick 8 - 12 minutes 4
2 Salmon Steaks, 1” thick 10 - 14 minutes 3
*Important: To reduce browning and excess smoke when broiling, use a lower rack position and increase
the broil time.
Broiling Chart