Maytag MGT8720DH 使用とお手入れ
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4. Press START.
If the upper oven is used “Preheating” will appear in the upper
oven text area. If the lower oven is used, depending on the
selection, “Rapid preheating for single rack. Press START to
preheat for multi rack baking.” will appear. If no change is
made, “Preheating for single rack baking” will appear in the
display.
oven text area. If the lower oven is used, depending on the
selection, “Rapid preheating for single rack. Press START to
preheat for multi rack baking.” will appear. If no change is
made, “Preheating for single rack baking” will appear in the
display.
If multi-rack baking is desired, the “START” pad should be
pressed and “Standard preheat for multi rack baking. Press
START to preheat for single rack baking.” will appear in the
display followed by “Preheating for multi rack baking.”
pressed and “Standard preheat for multi rack baking. Press
START to preheat for single rack baking.” will appear in the
display followed by “Preheating for multi rack baking.”
“Rapid preheating for single rack baking” will scroll in the
selected oven text area. “Preheating” remains in the text area
until the set temperature is reached. When the preheat cycle is
complete, “Preheat done insert food for one rack baking only”
will scroll twice in the selected oven text area.
selected oven text area. “Preheating” remains in the text area
until the set temperature is reached. When the preheat cycle is
complete, “Preheat done insert food for one rack baking only”
will scroll twice in the selected oven text area.
5. When the preheat cycle is complete, insert food. “Insert food
for one rack baking” or “Insert food for multi rack baking” will
appear in the selected oven text area.
“Bake” will scroll in the selected oven text area until CANCEL
for the selected oven is pressed.
appear in the selected oven text area.
“Bake” will scroll in the selected oven text area until CANCEL
for the selected oven is pressed.
6. Place food in the oven when the preheat tone is given.
7. Press UPPER or LOWER CANCEL when finished.
8. Remove food from the oven.
7. Press UPPER or LOWER CANCEL when finished.
8. Remove food from the oven.
Broiling
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.
temperature, the slower the cooking. Thicker cuts and unevenly
shaped pieces of meat, fish and poultry may cook better at lower
broiling temperatures.
■
For best results, use a broiler pan and grid. They are designed
to drain juices and help avoid spatter and smoke.
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.
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.
of the 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.
the edges to avoid curling.
■
Broil feature is only available in the upper oven.
■
Select HI/550°F (288°C) broil for most broiling. Select LO/450°F
(232°C) broil for low-temperature broiling of longer cooking
foods such as poultry to avoid overbrowning.
(232°C) broil for low-temperature broiling of longer cooking
foods such as poultry to avoid overbrowning.
■
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.
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 from the oven when removing the
food. Drippings will bake on the pan if left in the heated oven,
making cleaning more difficult.
food. Drippings will bake on the pan if left in the heated oven,
making cleaning more difficult.
Before broiling, position rack according to the Broiling Chart.
Preheat oven for 5 minutes, position food on grid in the broiler pan,
then place it in the center of the oven rack. Close the door.
Preheat oven for 5 minutes, position food on grid in the broiler pan,
then place it in the center of the oven rack. Close the door.
To Broil Using Hi/Low Temperature Settings:
1. Press BROIL.
“BROIL” will appear in the upper text area, and HI will be
displayed.
displayed.
After 3 seconds, “Set temp or” will scroll in the upper text area,
followed by “Push START.”
followed by “Push START.”
2. Press the Temp/Time “+” or “-” pads to adjust the broil
temperature setting to HI or LO.
3. Press START.
“Broiling” will scroll in the upper text area and remains there
until the set temperature is reached.
until the set temperature is reached.
Then “BROIL” will scroll in the upper text area until UPPER
CANCEL is pressed.
CANCEL is pressed.
4. Preheat oven for 5 minutes, then place food in the oven.
5. Press UPPER CANCEL when finished.
6. Remove food from the oven.
5. Press UPPER CANCEL when finished.
6. Remove food from the oven.
BROILING CHART
Broil times are based on a 5-minute preheat. Times are guidelines only and may need to be adjusted for individual tastes. Turn meat
halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.
halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.
*When broiling fish, spray broil pan with cooking oil. Do not turn fish fillets.
FOOD
RACK POSITION
SETTING
UPPER OVEN COOK TIME
(minutes)
(minutes)
Steak
1" (2.5 cm) thick
medium
1" (2.5 cm) thick
medium
1
HI
12-16
Ground meat patties
4 oz (113 g),
4 oz (113 g),
³₄" (2.0 cm) thick
up to 12, well-done
up to 6, well-done
up to 6, well-done
1
1
1
HI
HI
HI
15-20
12-16
12-16
Pork chops
1" (2.5 cm) thick,
well-done
1" (2.5 cm) thick,
well-done
1
HI
20-25
Chicken
bone-in, skin-on breast pieces
well-done
bone-in, skin-on breast pieces
well-done
1
LO
30-40
Fish*
Fillets, flaky
Steaks,
Fillets, flaky
Steaks,
1" (2.5 cm) thick, flaky
1
1
1
LO
LO
LO
6-7
10-14
10-14