Maytag MMW7730DE Manual De Propietario

Broiling uses direct radiant heat to cook food. 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.

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For best results, use a broiler pan and grid (not provided). It is 
designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a broiler pan, one may be 
ordered. See “Assistance or Service” section to order. 

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For proper draining, do not cover the grid with foil. The 
bottom of the pan may be lined with aluminum foil for easier 
cleaning.

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Trim excess fat to reduce spattering. Slit the remaining fat on 
the edges to avoid curling.

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Select 550°F (288°C) broil for most broiling. Select 450°F 
(232°C) broil for low-temperature broiling of longer cooking 
foods such a poultry to avoid over browning.

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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.

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Before broiling, position rack according to the Broiling Chart. 
Position food on grid in the broiler pan, then place it in the 
center of the oven rack. Close the oven door and set the 
control.

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After broiling, remove the pan from the oven when removing 
the food. Drippings will bake on the pan if left in the heated 
oven, making cleaning more difficult.

1. Place the food in the oven, preheating is not necessary.

2. Close the oven door.

3. Press BROIL for the desired oven. “BROIL” and “Set temp or 

Press START” will scroll in the text area, and “550ºF” (288ºC) 
is displayed.

4. Press the Temp/Time keypad to enter the desired broil 

temperature. The temperature can be set from 450°F (232°C) 
to 550°F (288°C).

5. Press START for the selected oven.

“Broil” scrolls in the selected oven text area.

NOTE: The broil temperature may be changed at any time by 
pressing the Time/Temp keypad to enter the desired 
temperature and then pressing START. Changing the 
temperature once food is placed in the oven could affect the 
cooking performance. 

6. Press CANCEL for the selected oven when finished.

7. Remove food from the oven.

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.

*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 4-5 minutes.

Expect a moderate degree of smoke when broiling.

Steak 1" to 1

¹⁄₄"

(2.5 cm to 3 cm) thick
medium-rare
medium
well-done

5
5
5

10-17
12-19
15-24

Pork chops 1" (2.5 cm) thick
medium

5

16-24

Lamb chop 1" (2.5 cm) thick
medium-rare
medium

5
5

10-12
11-13

Ground beef, pork or lamb 
patties*

³⁄₄" (2 cm) thick
well-done

5

15-18

Chicken bone-in pieces 
(2" to 2

¹⁄₂" [5 cm to 6.3 cm])

boneless pieces (4 oz [113 g])

4
5

20-45
12-15

Fish

 ¹₂" to ³⁄₄" (1.25 to 2 cm) 

thick steak
fillet

3 or 4
4

6-18
5-12