Magic Chef CES1110AAH Owner's Manual page 21

Broiling is used for tender cuts of meat or marinated
meats, poultry, fish and some fruits and vegetables. The
food is placed directly under the broil element.
Cooking time is determined by the desired degree of
element.d°neness and the distance between the food and the _ _
• For best results, steaks and chops should be at least
3/4-inch thick. Thinner cuts should be pan broiled.
_! d
• Before broiling, trim excess fat to prevent excessive
spattering or smoking. Cut slashes in the outer edges
of the fat to prevent curling during cooking.
• Season meat after cooking. Salt tends to draw juices
out of the meat and delay browning.
• Preheat broil element 3 minutes for optimum browning. • For a brown exterior and rare interior, meat should be
close to the broil element. For well-done meat, place
• Use a broiler pan with an insert designed to drain the broiler pan farther from the element.
excess liquid and fat away from the cooking surface. • Increasing the distance between the meat and the broi
This is to prevent spatters and smoke, element will help reduce spattering and smoking.
• When broiling in an electric oven, the door should be • Foods that require turning should be turned only once
opened to the broil stop position (opened about during broiling. Turn after half the recommended
4-inches). cooking time.
BROILING CHART
BACON #4 Well Done 6 to 10 min.
BEEF STEAKS
"f-inch thick #4 Medium 15 to 18 min.
#4 Well Done 19 to 23 min.
CHICKEN
Pieces #3 Well Done 30 to 45 rain.
FISH
Fillets #4 Flaky 8 to 12 min.
Steaks, /-inch thick #4 Flaky 10 to 15 rain.
GROUND BEEF PATTIES
3/4-inchthick #4 WellDone 15 to 18 min,
HAM SLICE, precooked
1/2-inchthick #4 Warm 8 to 12 min.
PORK CHOPS
1-inchthick #4 Well Done 22 to 26 min.
* The top rack position is position#5.
** Broilingtimes are approximateand may vary dependingon the meat.