Oven Door - Magic Chef CGS1740ADL Owner's Manual

I ill I
BROILING
!
UTENSILS - Broilingpan and grid (includedin
oven)and deep metal pan with rack.
BROILINGMETHOD- Broiling is a method of
cooking tender foods by direct heat under the
burner. Generally, the distance between the
meat and the burner and broiling time
regulates degree of doneness.
Any steak for broilingshould be at least _
inch thick. Thinnercuts will be done before
they are brown and should be pan broiled
instead.
Veal and Pork should not be broiled; veal
becauseit is too lean; and pork because it
requires long, slow cooking to be eaten
safely.
Fish needs to be brushed in oil before broiling
and placed skin side down in greased broiler
pan.
Chicken needs to be less than 3 lbs. and
occassionally basted with fat (will need a
lower rack setting).
a. Prepare meat - remove excess fat from
meat and slash remaining fat being
careful not to cut into meat- thiswill help
excessfat to drain and keepsmeat from
curling.
b. Positionrack so that meatwill beapproxi-
matelyI inchfromthebroiler.If younotice
C*
do
e.
g.
an excessiveamount of smoke,the rack
has beenplacedtoo close to the broiler.
Turn selectordial to broil, turn thermostat
dial to broil - preheat is not necessary
except for charcoal exterior with rare
interior (steaks) preheat5 - 10 minutes.
Broilingshouldbedonewiththe ovendoor
openon electricovensand door shuton gas
ovens.
Follow suggestedtimes on broil chart-
meat should be turned once about half
way through broilingtime.
Checkthe donenessbycuttingslit in meat
near centerfor desiredcolor.
Remove broiler pan immediately after
broiling so that drippingwill not bake on
and cause messyclean up.
EASYCLEANING
Allow to cool slightly then:
1. Remove broiler pan immediately after
broiling.
2. Drain drippings.
3. Sprinkle with soap and cover bottom with
wet paper towel - this will soften baked on
foods and make clean up easy.
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