Maytag MEW9527AW オーナーマニュアル

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For proper draining, do not cover the grid with foil. The 
bottom of the broiler 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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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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After broiling, remove the pan and food from the oven. 
Drippings will bake on the pan if left in the heated oven, 
making cleaning more difficult.

Before using Broil, position rack according to the Broiling Chart.

When broiling, changing the temperature allows more precise 
control. 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.

Position food on the grid on the broiler pan, then place it in the 
center of the oven rack with the longest side parallel to the door. 

Close the door.

1. Press BROIL. 

2. Use the number keypad to enter a desired cooking 

temperature. The temperature must be between 450ºF 
(232ºC) and 550ºF (288ºC) or an invalid key alert occurs and 
the default temperature appears on the screen.

3. Press START for the oven to begin heating.

4. Press CANCEL (UPPER CANCEL or LOWER CANCEL, on 

double models) to turn off 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 5-7 minutes. Expect a moderate 
degree of smoke when broiling.

An “f” after the rack position number indicates that the flat rack 
should be used, and an “ro” indicates that the roll-out rack 
should be used.

Steak
1" to 1

¹⁄₄" (2.5 cm to 

3 cm)  thick
medium-rare
medium
well-done

5f
5f
5f

5f
5f
5f

10-17
12-19
15-24

Pork chops
1" (2.5 cm) thick
medium

5f

5f

16-24

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

5f
5f

5f
5f

10-12
11-13

Ground beef, pork or 
lamb patties*

³⁄₄" (2 cm) thick
well-done

5f

5f

15-18

Chicken
bone-in pieces (2" to 
2

¹⁄₂" [5 cm to 6.3 cm])

boneless pieces (4 oz 
[113 g])

4f

5f

4f

5f

20-45

12-15

Fish

¹₂" to ³⁄₄" (1.25 to 2 cm) 
thick steak

Filet

4f

4f

4f

4f

6-18

5-12