How To Broil; Broiling Chart - Magic Chef Admiral Series Manual

USING YOUR OVEN
HOW TO BROIL
Broiling is a method of cooking tender Preheat broil element 5 to 10 minutes if
meats by direct heat under the element, darker browning is desired.
The cooking time is determined by the
distance between the meat and the ele- TO BROIL:
ment, the desired degree of aloneness 1. Remove excess fat and slash remain*
and the thickness of the meat. ing fat. To help keep meat from curl-
ing.
Broiling requires the use of the broiler 2. Place broiler pan on any of the recom-
pan and insert. The correct position of mended rack positions. Generally,
the insert in the pan is very important, for brown exterior and rare interior+
The broiler insert shourd be ptaced in the meat should be close to the ele-
the pan so grease will drain freely. Ira- rnent. Place further down if you want
meat well done. Use HI BROIL for most broil operations.
proper use may cause grease fires. 3. Broiling should be done with oven When broiling longer cooking foods
door openedto the broitstop position such as pork chops, poultry or thick
The broiler insert CANNOT be covered (opened about 4--inches). steaks, select LO BROIL. Low tempera-
with aluminum foil as this prevents fat 4. Follow suggested times on broiling ture broiling allows food to cook to the
from draining into pan below. However, chart. Meat should be turned once well done stage without excessive
for easier cleanrng, the broiler pan can about half way through cooking, browning. Cooking time may increase if
be lined with foil. 5. Check doneness by cutting a slit in LO BROIL is selected.
meat near center for desired color.
Do not use disposable broiler pans. 6. Press STOP/CLEAR pad to cancel a Broil times may need to be increased if
They do not provide a separate tray. broil operation, range is installed on a 208-volt circuit,
BROILING CHART
I
BACON #2 WeirDone 6 to 10 minutes )
CHICKEN LO BROIL
WhoLe, s plit #3 We_lDone 45 to 60 minutes
Pieces #3 Well Done 30 to 45 minutes
GROUND BEEF PATTIES
3/4 to 1-inch thick #2 Rare 10 to 13 minutes
Medium 12 to 15 minutes
Well Done 15 to 18 minutes
LAMB CHOPS
1-inch thick #2 Medium 12 to 15 minutes
WelJ Done 16 to 20 minutes
1 1/2-inch thick #3 Medium 15 to 19 minutes
Well Done 25 to 30 minutes
WIENERS, precooked
Hot dogs, smoked or Polish sausage, Bratwurst, etc. #2 8 to 12 minutes
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