WHIRLPOOL CWE4200ACB
Owner's Manual

Broiling
Broiling is a method of cooking used for tender steaks, chops, hamburgers, chicken, fish, and some fruits and vegetables. The food is placed directly under the element. The degree of doneness is determined by the distance between the meat and the broil element, and the length of broiling time. Generally for a brown exterior and rare interior, the meat should be close to the element. Place the pan further down if you want the meat well done. If you plan to season the meat, it is better to do so after the surface has browned. Salt tends to delay browning which can result in overcooking. Salting before cooking also draws the juices out of the meat, causing dryness. Never leave a soiled broiler pan in the oven after broiling. Drippings might become hot enough to ignite if exposed directly to the broil element.

General Tips
Broiling requires the use insert supplied with your designed to drain excess from the cooking surface smoke and fire. of the broiler pan and wall oven. It is liquid and fat away to prevent spatters,

For easier clean-up, line the broiler pan (bottom piece) with aluminum foil and spray the insert with a non-stick vegetable coating, Do not cover the broiler insert with aluminum foil as this prevents fat from draining into the pan below, To prevent excessive spattering trim excess fat from the meat. distance between the meat and element or reducing to Lo broil and smoking, Increasing the the broil will also help.

Setting the Controls
1. Press the BROIL pad and press the � or � pad to select either Hi or Lo temperature as indicated in the display. Hi is used for most broiling operations. Lo should be selected when broiling thicker meats to the well-done stage (to prevent excessive browning) and when cooking foods for very short periods of time. Broiling times may increase if Lo is selected. 2. Place the broiler pan on the recommended

The rack position you select for broiling depends on the thickness of the meat and the desired doneness. Thin cuts (3/4 to 1 inch) should be placed 2-3 inches from the heat; thicker cuts should be placed 3-6 inches from the heat. Broil until the top of the meat is browned. It should be approximately half cooked by the time the top is browned,

rack position shown in the broiling chart and follow the suggested times. Broil with the oven door opened about 4-inches. 3. Check the aloneness by cutting a slit in the meat near the center to check the color. 4. To cancel or end the broiling press the CANCEL pad. operation,

BroilingChart
U_fil you become more familiar with your new wall oven, use the following chart as a guide when broiling foods.
Total (Minutesl 6-9 15-19 12-14 15 - 18 18-22 35-45 7-12 15-20 8-15 Time

Food Bacon Beef Steaks Patties

Thicl_noSs regular 3 / 4-inch 1 -inch slice thick thick

Temp. LO HI HI

POsition #3 - Straight #3 - Straight #3 #3 #3 #2 #3 #3 #3 - Straight - Straight - Straight - Straight - Straight - Straight - Straight

_ Rack Rack Rack Rack Rack Rack Rack Rack Rack

Doneness well well rare medium well well flaky flaky

Chicken, Fish Fillets Steak

pieces 1 / 2-inch 1-inch l/2-inch thick thick thick

LO HI HI HI

Ham

Slices, (precooked)

Pork i

Chops

1-inch 1-inch

thick thick

HI HI

#3 #3

- Off-set - Off-set

Rack Rack

medium well

25-30 30-35

* The bottomrack positionis #1. ** Broil times are based on a 3 minute preheat.

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