General Tips - Magic Chef 3442XRA Repair Manual

Using YourOven (continued)
• HOW TO BROIL
Broiling is a method of cooking used for tender steaks, rare interior, t he meat shouldbe closeto the burner.Place
chops,hamburgers, c hicken, f ish, and somefruitsand vege- the panfurtherdownifyouwishthe meatwell doneor ifspat-
tables.The foodis placeddirectlyunderthe oven burner, teringand smokingoccurs.
The cooking timeisdeterminedbythe distancebetweenthe The distancefrom the burner dependson the thicknessof
meat and the burner,the desireddegree of doneness,and the meatand desireddegreeof doneness.Thincutsshould
the thicknessof the meat. be placedonrack#1 (top) or#2 (middle); thickercutsshould
be placedonrack#2 or #3 (bottom).Broiluntilthe top ofthe
GENERAL TIPS
meat is browned. It should be approximately half cookedby
Broiling requiresthe useofthe broiler panandinsertsupplied the time the top is browned.
with yourappliance. Itis designedtodrainexcessliquidand
fat away from the cooking surface to prevent spatters, Trimexcessfatto preventexcessivespatteringor smoking.
Cut slashesinthe outeredgesofthe meatto preventcurling
smokeand flare ups. duringcooking.
Foreasier clean-up, linethe broilerpan (bottompiece)with
aluminum foiland spraytheinsertwitha non-stickvegetable If you planto seasonthe meat, itis betterto doso after the
coating. D onotcoverthebroilerpaninsertwithaluminumfoil surface has browned.Salt tends to delay browningwhich
as this preventsfat from drainingintothe pan below.The canresultinovercooking, S altingbeforecookingalsodraws
broiler can be preheatedfora few minutes.However,do not thejuicesoutof the meat,causingdryness.
preheat the broiler pan and insert.
If the food is placed too closeto the burner,overbrowning
and smokingmayoccur.Generallyfor a brownexteriorand
TO BROIL:
BROILING CHART
1. Turnthe ovenTHERMOSTATknobto
Ouanttty&/or Rack Approx. Minutes/Slde BROIL. Turn SELECTOR knob to
Food Thickness Position* Doneness 1st Side 2nd Side
BROIL.
Bacon (450°F) thick slice 2 well 3 - 4 1 - 2 It is
possible
to broil
longer cooking
Beef P atties 3/4"thick 2 rare 2- 3 2- 3 foodssuchas porkchops at a lower
2 medium 4- S 3- 4
temperature to prevent overbrown-
2 well 4-6 4-5 ing. Turn the thermostat knob to
450°F, rather than BROIL, for low
Steaks (450°F) 1_ thick 2 rare 3 - 4 3 - 4
2 medium 5 - S 3 - S temperaturebroiling.
2 well 6 - S 5 - 7
2. Preheat for 2 to 3 minutesifdesired.
1 1/2"thick 2 rare 6-7 5-6 NOTE: Cooking times in the Broil
2 medium 7 - 8 6 - 7
(450°F) 3 well 9- 11 S- 11 Chart are based on a 2 to 3 minute
preheat.
Chicken Breast 3 well 10 - 14 8 - 10
Halves (450°F)
3. Place the broiler pan on the recom-
Fish Fillets (450°F) 1" thick 2 5 - 7 4 - 6
mended rack position shown in the
1/2"thick 2 3 - S 3 - 5 broilingchart.
Ham Slices 1/2"thick 2 3- 5 2- 4 4. Follow the suggested times in the
(precooked) broilingchart. Meet should be turned
Pork Chops ( 450°F) 1"thick 4 well 9
-
11 6 - 8 once abouthalfwaythroughits cook-
ingtime.
Weiners/Sausage 2 2 - 3 1- 2 5. Checkthe alonenessby cuttinga slit
(precooked) in the meat near the cente[ to check
* The top position is rack #1.
the color.
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