How To Broil; General Tips - Magic Chef 3127STA Repair Manual

Using YourOven ooo,J,oed
HOW TO BROIL
Broiling is a method of cooking used for tender steaks, rare interior,the meat shouldbe close to the burner.Place
chops,hamburgers, c hicken, f ish,and somefruitsandvege- the panfurtherdownifyouwishthe meatwelldoneor ifspat-
tables.The food is placeddirectlyunderthe oven burner, tering and smokingoccurs.
The cooking time is determined by the distance between the The distance from the burner depends on the thickness of
meat and the burner, the desired degree of doneness, and the meat and desired degree of doneness. Thin cuts should
the thickness of the meat. be placed on rack #1 (top) or #2 (middle); thicker cuts should
be placed on rack #2 or #3 (bottom). Broil until the top of the
GENERAL TIPS
meat is browned. Itshould be approximately half cooked by
Broiling requiresthe useofthebroilerpan andinsertsupplied the time the top is browned.
withyourappliance.It is designedto drainexcessliquidand
fat away from the cooking surface to prevent spatters, Trim excess fat to prevent excessive spattering or smoking.
Cut slashes in the outer edges of the meat to prevent curling
smoke and flare ups. during cooking.
For easier clean-up, line the broiler pan (bottom piece) with
aluminum foiland spraythe insertwith a non-stick vegetable If you plan to season the meat, it is better to do so after the
coating. Do not cover the broiler pan insert with aluminum foil surface has browned. Salt tends to delay browning which
as this prevents fat from draining into the pan below. The can result in overcooking. Salting before cooking also draws
broiler can be preheated for a few minutes. However,do not the juices out of the meat, causing dryness.
preheat the broiler pan and insert.
If the food is placed too close to the burner, overbrowning
and smoking may occur. Generally for a brown exterior and
BROILING CHART TO BROIL:
1. Turnthe ovenTHERMOSTATknobto
Quantity &/or Approx. Minutes/Side BROIL.
Food Thickness Position Doneness 1st Side 2nd Side
tt is possibleto broil longer cooking
Bacon thick slice middle well 4
-
5 1- 2 foods such as pork chops at a lower
Beef Patties 3/4"thick middle rare 3-4 2-3 temperature to prevent overbrown-
middle medium 5-6 3-4
ing.
Turn the knob to
450°F,
rather
middle well 5- 6 4-5 than BROIL, for low temperature
Steaks 1_thick bottom rare 3 - 4
3 - 4 broiling.
bottom medium 5
-
7 4
-
6 2. Preheat for 2 to 3 minutes if desired.
bottom well 7 - 8 6 7
NOTE: Cooking times in the Broil
112"thick bottom rare 7-8 5-6 Chart are based on a 2 to 3 minute
bottom medium 8 - 10 6 - 8
bottom well 10 - 11 8 - 9
preheat.
Chicken B reast H alves bottom well 8 - 9 7 - 8 3. Place the broiler pan on the recom-
mended rack position shown in the
Fish Fillets 1" thick middle 5 - 6 3 - 5
1/2_ thick middle 4 - 5
3
- 5
broiling chart.
HamSlices 1/2"thick middle 5-6 4-5 4. Foltow the suggested times in the
(precooked) broiling chart. Meat should be turned
once about halfway through its cook-
Pork Chops (450°) 1" thick bottom well 12 - 14 8 - 9
ing time.
Weiners/Sausage middle 2 -4 2 -3
5. Check
the doneness
by cutting
a slit
(precooked)
in the meat near the center to check
the color.
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