Magic Chef 6893VVD Use And Care Manual page 18

19 OVEN ;E
Broiling is a method of cooking tender meats by direct heat.
TO set
oven to
broil:
The cooking time is determined by the distance between the 1. Press the BROIL pad.
meat and the broil element, the desired degree of aloneness 000 ° and BROIL indicator words will appear in the display.
and the thickness of the meat, 2. Press the • pad to select HI for normal broiling or press
the • pad to select Lo for low temperature broiling,
Broiling Tips
3. For optimum browning results, remove the broiler pan
Broiling requires the use of the broiler pan and insert. The and preheat the broi_ element for 3 minutes.
broiler insert must be in place to allow fat and liquidto drain to 4. Broil with the oven door opened to the broil stop position
the pan below to prevent spatters, smoke and flare-ups. (opened about 6-inches). Turn meat once about half way
Improper use may cause grease fires, through cooking. Check for doneness by cutting a slit in
For easier clean up, line the broiler pan with foil and spray the meat near the center for desired color.
the insert with a non-stick vegetable spray. Do not cover the 5. At the end of cooking, remove the broiler pan and press
broiler insert with aluminum foil as this prevents fat from the STOP/CLEAR pad to cancel the broil operation. The
draining into pan below, current time of day will reappear in the display.
Trim excess fat and slash remaining fat to help keep meat
from curling and to reduce smoking and spattering. Season Use HI BROIL for most broil operations. Select Lo BROIL
meat after cooking, when broiling longer cooking foods such as poultry. The
lower temperature allows food to cook to the well done stage
Place oven rack in the correct rack position when oven is without excessive browning. Cooking time may increase if
cool. For darker browning, place meat closer to the broil Lo BROIL is selected.
element. Place meat further down if you wish meat to be well
done or if excessive smoking or flaring occurs. Broil times may need to be increased if oven is installed on a
See Care and Cleaning Chart on page 22 for instructions on 208-volt circuit.
cleaning the broiler pan and insert.
BACON #4 Well Done 6 to 10
BEEF STEAKS
t-inch thick #4 Medium 15 to 18
#4 Wetl Done 19 to 23
CHICKEN LO BROIL
Pieces #3 or #4 Well Done 30 to 45
GROUND BEEF PATTIES
3/4-inch thick #4 Well Done 15 to 18
HAM SLICE, precooked
1/2-inch thick #4 Warm 8 to t2
LAMB CHOPS
1-inch thick #4 Medium 12 to 15
Well Done 16 to 20
PORK CHOPS
1-inch thick #4 Well Done 22 to 26
* The top racKpositionts oosition#5.
** Broilingtimes are approximate and may varydepending on the meat.