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B–9 16023416 ©2004 Maytag Services
Use and Care - MER6555A**
11
Oven Cooking
Broiling
To set Broil:
1. Press the Broil pad for desired oven.
• “Broil” and “SEt” flash in the display.
2. Press the More+ or Less- pad once to set HI broil. Press
the More+ or Less- pad twice to set LO broil.
• HI or LO will be displayed.
• Select HI broil (550° F) for normal broiling. Select
LO broil (450° F) for low-temperature broiling of longer
cooking foods such as poultry.
3. After four seconds, the oven will start.
• “Broil” and HI or LO will remain lit.
4. For optimum browning, preheat broil element for 3-4
minutes before adding food.
5. Place food in the oven. Leave oven door open about four
inches (the first stop).
6. Most meat should be turned once about halfway through
cooking.
Broil Notes:
• For best results when broiling, use a two-piece broiler
pan.
• HI broil is used for most broiling. Use LO broil when
broiling longer cooking foods to allow them to cook to
well done stage without excessive browning.
• Broil times may be longer when the LO broil temperature
is selected.
• Never cover broiler pan insert with aluminum foil. This
prevents fat from draining to the pan below.
• Expect broil times to increase and browning to be slightly
lighter if appliance is installed on a 208-volt circuit.
• If more than 30 seconds elapse between pressing the
Broil pad and the More+ or Less- pad, the oven will not
be set and the display will return to the previous display.
• Most foods should be turned halfway through broiling
time.
• For additional broiling tips and temperatures, refer to the
“Cooking Made Simple” booklet.
7. When food is cooked, press the CANCEL pad.
Remove food and broiler pan from the oven.
• The time of day will reappear in the display.
UPPER OVEN LOWER OVEN UPPER OVEN LOWER OVEN
FOODS RACK RACK SETTING COOK TIME COOK TIME
POSITION* POSITION* (MINUTES)** (MINUTES)**
Beef
Steak, 1” thick, on rack 4 HI 8 - 11 (medium) 15 - 19 (medium)
4 oz. Hamburgers, 3/4” thick (up to 12) on rack 4 HI 15 - 20 (well) 15 - 19 (well)
4 oz. Hamburgers, 3/4” thick (up to 6) on rack 4 HI 12 - 16 (well) 15 - 19 (well)
Chicken
Bone-in, skin-on breast
Pieces on rack 3 or 4 LO 25 - 36 (well) 28 - 39 (well)
Fish
Filets on rack 4 LO 8 - 12 (flaky) 8 - 13 (flaky)
Steaks, 1” thick on rack 4 LO 10 - 14 (flaky) 10 - 16 (flaky)
Pork
Chops, 1” thick on rack 4 HI 18 - 24 (well) 22 - 27 (well)
Broiling Chart - Broil times are based on a 4 minute preheat.
* When broiling fish, spray broil pan insert with cooking oil. Do not turn fish filets.
** Broiling times are approximate and may vary depending on the thickness of the food. Turn meat halfway through cooking times.