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

USING YOUR OVEN

HOW TO BROIL

Broiling is a method of cooking tender
meats by direct heat under the broil ele-
ment. The cooking time is determined
by the distance between the meat and
the element, the desired degree of
doneness and the thickness of the
meat.
Broiling requires the use of the broiler
pan and insert. The correct position of
the insert in the pan is very important.
The broiler insert should be placed in
the pan so grease will drain freely. Im-
proper use may cause grease fires.
The broiler insert CANNOT be covered
with aluminum foil as this prevents fat
from draining into pan below. However,
for easier cleaning, the broiler pan can
be lined with foil.
Do not use disposable broiler pans.
They do not provide a separate tray.
TYPE OF FOOD
BACON
BEEF STEAKS
1-inch thick
1 1/2-inch thick
CHICKEN
Whole, split
Pieces
FISH STEAK OR FILLET
1/2-inch thick
GROUND BEEF PATTIES
3/4 to 1-inch thick
HAM SLICE, precooked
1-inch thick
1 1/2-inch thick
LAMB CHOPS
1-inch thick
1 1/2-inch thick
PORK CHOPS
3/4-inch thick
1-inch thick

COOKING TIPS

Prepare meat by removing excess fat
and slashing remaining fat, being care-
ful not to cut into meat. This will help
keep meat from curling.
Place broiler pan on any of the recom-
mended rack positions. Generally, for
brown exterior and rare interior, the
meat should be close to the element.
Place further down if you want meat well
done.
Broiling should be done with oven door
opened to the broil stop position.
Follow suggested times on broiling
chart. Meat should be turned once
about half way through cooking.
Check doneness by cutting a slit in meat
near center for desired color.
BROILING CHART
RACK POSITION
#2
#2
#2
#2
#2
#2
#3
#3
#3
#2
#2
#2
#2
#2
#3
#2
#2
DONENESS BROIL SETTING
Well Done
Rare
Medium
Well Done
Rare
Medium
Well Done
Well Done
Well Done
Flaky
Rare
Medium
Well Done
Medium
Well Done
Medium
Well Done
Well Done
Well Done
-12-
TO BROIL:
1. Press BROIL pad. "Broil" lights in the
display.
2. Turn SET knob clockwise to select HI
for normal broiling.
Or, turn SET knob counter clockwise
to select LO for special low tempera-
ture broiling.
3. Press STOP/CLEAR pad to cancel a
broil operation.
Use HI BROIL for most broil operations.
When broiling longer cooking foods
such as pork chops, poultry or thick
steaks, select LO BROIL. Low tempera-
ture broiling allows food to cook to the
well done stage without excessive
browning. Cooking time may increase if
LO BROIL is selected.
TOTAL TIME
Hi 6 to 10 minutes
Hi 10 to 14 minutes
Hi 15 to 18 minutes
Hi 19 to 22 minutes
Hi 18 to 20 minutes
Hi 22 to 24 minutes
Hi 25 to 30 minutes
Lo 45 to 60 minutes
Lo 30 to 45 minutes
Hi 10 to 12 minutes
Hi 10 to 14 minutes
Hi 14 to 18 minutes
Hi 18 to 20 minutes
Hi 12 to 16 minutes
Hi 21 to 26 minutes
Hi 12 to 15 minutes
Hi 16 to 20 minutes
Hi 15 to 19 minutes
Hi 25 to 30 minutes
Hi 15 to 20 minutes
Hi 20 to 25 minutes