Broiling And Chart - Magic Chef cgr3760adh Owner's Manual

BROILING TIPS
Broiling is a method of cooking tender meats by direct
heat. The cooking time is determined by the distance
between the meat and the broil burner, the desired degree
of doneness and the thickness of the meat.
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to
drain to the pan below to prevent spatters, smoke and
flare-ups. Improper use may cause grease fires.
For easier clean up, line the broiler pan with foil and spray
the insert with a non-stick vegetable spray. Do not cover
TYPE OF MEAT
BACON
BEEF STEAKS
1-inch thick
CHICKEN
Pieces
FISH
Fillets
Steaks, 1-inch thick
GROUND BEEF PATTIES
3/4-inch thick
HAM SLICE, precooked
1/2-inch thick
PORK CHOPS
1-inch thick
* The top rack position is position #5.
** Broiling times are approximate and may vary depending on the meat.
OVEN USE
the broiler insert with aluminum foil as this prevents fat
from draining into pan below.
Trim excess fat and slash remaining fat to help keep meat
from curling and to reduce smoking and spattering.
Season meat after cooking.
Place oven rack in the correct rack position when oven is
cool. For darker browning, place meat closer to the broil
burner. Place meat further down if you wish meat to be
well done or if excessive smoking or flaring occurs.
See Care and Cleaning Chart on page 21 for instructions
on cleaning the broiler pan and insert.
BROILING CHART
RACK POSITION*
#4
#4
#4
#3 or #4
#4
#4
#4
#4
#4
TOTAL TIME
DONENESS (MINUTES)**
Well Done
Medium
Well Done
LO BROIL
Well Done
Flaky
Flaky
Well Done
Warm
Well Done
18
6 to 10
15 to 20
20 to 25
30 to 45
8 to 12
12 to 15
15 to 20
8 to 12
20 to 25