How To Broil; Cooking Tips - Magic Chef 7858XRA Use And Care Manual

USING YOUR OVEN
HOW TO BROIL COOKING TIPS TOBROIL:
Broiling is a method of cooking tender Prepare meat by removing excess fat 1. Press BROIL pad. "Broil" lights in the
meats by direct heat under the broil ele- and slashing remaining fat, being care- display.
merit. The cooking time is deterrn[ned ful not to cut into meat. This will help
by the distance between the meat and keep meat from curling. 2. Turn SET knob clockwise to select HI
the eJement, the desired degree of for normal broiling.
doneness and the thickness of the Place broiler pan on any of the recom-
meat. mended rack positions, Generally, for Or, turn SET knob counter clockwise
brown exterior and rare interior, the to select LO for special low tempera-
Broiling requires the use of the broiler meat should be close to the element, ture broiling.
pan and insert. The correct position of Place further down if you want meat well 3. Press STOP/CLEAR pad to cancel a
the insert in the pan is very important, done. broil operation.
The broiler insert should be placed in
the pan so grease will drain freely. Im- Broiling should be done with oven door Use HI BROILfor most broil operations.
proper use may cause grease fires, opened to the broiJ stop p.osition, When broiling longer cooking foods
The broiler insert CANNOT be covered such as pork chops, poultry or thick
with a_uminum foil as this prevents fat Follow suggested times on broiling steaks, select LO BROIL. Low tempera-
from draining into pan below. However, chart. Meat should be turned once ture broiling allows food to cook to the
for easier cleaning, the broiler pan can about half way through cooking, well done stage without excessive
be lined with foil. browning. Cooking time may increase if
Check doneness by cutting a slit in meat LO BROIL is selected.
Do not use disposable broiler pans, near center for desired color.
They do not provide a separate tray.
BROILING CHART
DONENESS BROI_ SE_ NG
BACON #2 Wen Done Hi 6 to 10 minutes
CHICKEN
Whole, split #3 Well Done Lo 45 to 60 minutes
Pieces #3 Well Done Lo 30 to 45 minutes
FISH STEAK OR FILLET
1/2-inch thick #2 Flaky Hi 10 to 12 minutes
GROUND BEEF PATTIES
3/4 to 1-inch thick #2 Rare Hi 10 to 14 minutes
Medium Hi 14 to 18 minutes
Well Done Hi 18 to 20 minutes
1-inch thick #2 Medium Hi 12 to 15 minutes
Well Done Hi 16 to 20 minutes
1 1/2-inch thick #3 Medium Hi 15 to 19 minutes
Well Done Hi 25 to 30 minutes
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