How To Broil - Magic Chef 9855XUB Owner's Manual

USING YOUR OVEN
HOW TO BROIL
They do not provide a separate tray. To set oven:
Broiling is a method of cooking tender TO BROIL: • Press BROIL pad. "Broir fights in
meats by direct heat under the burner. 1. Prepare meat by removing excess fat the display.
The cooking time is determined by the
distance between the meat and the and slashing remaining fat, being ,, Turn SET knob clockwise to se-
burner, the desired degree of doneness careful not to cut into meat. This will lect HI for normal broiling. Turn
help keep meat from curling. SET knob counter clockwise to
and the thickness of the meat. 2. Place broiler pan on any of the recom- select LO for special _ow tern-
mended rack positions. Generally, perature broiling.
Broiling requires the use of the broiler
for brown exterior and rare interior, • "ON" lights in the display. The
pan and insert. The correct position of the meat should be close to the oven immediately turns on and
the insert in the pan is very important, burner. Place further down if you begins to heat.
The broiler insert should be placed in want meat well done.
the pan so grease will drain freely. Im-
proper use may cause grease fires. 3. Broiling should be done with oven
door closed. Use HI BROIL for most broil operations.
The broiler insert CANNOT be covered 4. Follow suggested times on broiling When broiling longer cooking foods
chart. Meat should be turned once such as pork chops, poultry or thick
with aluminum foil as this prevents fat about half way through cooking, steaks, select LO BROIL. Low tempera-
from draining into pan below. However, 5. Check aloneness by cutting a slit in ture broiling allows food to cook to the
for easier cleaning, the broiler pan can meat near center for desired color, well done stage without excessive
be lined with foil. 6. Press STOP/CLEAR pad to cancel a browning. Cooking time may increase if
Do not use disposable broiler pans. broil operation. LO BROIL is selected.
BROILING CHART
TYPE OF FOOD I RACK POSITION DONENESS TOTAL TIME
BACON #2 Well Done 6 to 10 minutes
BEEF STEAKS
1-inch thick 10 to 14 minutes
15 to 18 minutes
#2 i Well Done 19 to22 minutes
1 112-inchthick #2 '. Ii ,Rare 18 to 20 minutes
Medium 22 to 24 minutes
Well Done 25 to 30 minutes
CHICKEN LO BROIL
Whole, split #3 Weir Done 45 to 60 minutes
Pieces #3 Well Done 30 to 45 minutes
FISH STEAK OR FILLET I
1/2-inch thick 10 to 12 minutes
GROUND BEEF PATrlES
3/4 to 1-inch thick #2 Rare 10 to 13 minutes
Medium 12 to 15 minutes
Well Done 15 to 18 minutes
HAM SLICE, precooked
l_noh thick #2 12 to 16 minutes
1 1/2_nch thick #2 2t to 26 minutes
LAMB CHOPS
1_nch thick #2 Medium 12 to 15 minutes
Well Done 16 to 20 minutes
1 1/2-inch thick #3 Medium 15 to 19 minutes
Well Done 25 to 30 minutes
PORK CHOPS ' I
3/4-inch thick , #2 Well Done 15 to 20 minutes
l_nch thick #2 Well Done 20 to 25 minutes
WIENERS, precooked
Hot dogs,smokedor Po(ishsausage, Bratwurst,etc. #2 8 to 12 minutes
BREADS TIME PER SIDE
Toast #2 5 to 8 minutes/side
Toaster Pastries #2 5 to 8 minutes/side
EnglishMuffins,buttered #2 5 minutes
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