Magic Chef 7458XRA Manual page 15

Using Your Oven (continued)
HOW TO BROIL
Broiling is a method of cooking used for tender steaks, rare interior,the meat should be close to the burner. Place
chops,hamburgers,chicken,fish,and somefruits and vege- the panfurther down ifyou wishthe meatwelldone or ifsp_
tables. The food is placed directly under the oven burner, tering and smoking occurs.
The cookingtime is determinedby the distancebetweenthe The distance from the burner depends on the thickness of
meat and the burner,the desired degree of doneness, and the meatand desired degreeof doneness.Thin cuts should
the thickness of the meat. be placedon rack #1 (top)or #2 (middle);thicker cuts should
be placed on rack #2 or #3 (bottom).Broil untilthe top of the
GENERALTIPS
meat is browned. It should be approximatelyhalf cookedby
Broilingrequiresthe useofthe broilerpanand insertsupplied the time the top is browned.
with your appliance.It is designedto drainexcess liquidand
fat away from the cooking surface to prevent spatters, Trim excessfatto preventexcessive spattering or smoking.
Cut slashes in the outer edges of the meatto preventcurling
smoke and flare ups. during cooking.
For easierclean-up, linethe broiler pan (bottom piece)with
aluminumfoil and spraythe insertwith a non-stickvegetable If you plan to season the meat, it is betterto do so afterthe
coating.Do not coverthe broilerpan insertwith aluminumfoil surface has browned. Salt tends to delay browning which
as this preventsfat from draining into the pan below. The can resultin overcooking.Saltingbeforecooking alsodraws
broilercan bepreheatedfor a few minutes.However,do not the juices out of the meat, causing dryness.
preheatthe broiler pan and insert.
If the foodis placedtooclose to the burner,overbrowning
and smoking may occur.Generally for a brown exteriorand
BROILING CHART
Quantity &/or Rack Approx,Minutes/Side
Food Thickness Temp Position* Doneness 1st Side 2ndSide
Bacon thick slice Lo 2 well 3 - 4 1 - 2
Beef Patties 3/4" thick Hi 2 rare 2 - 3 2 - 3
2 medium 4 - 5 3 - 4
2 well 4 - 6 4 - 5
Steaks 1"thick Hi 2 rare 3 - 4 3 - 4
2 medium 5 - 6 3 - 5
2 well 6 - 8 5 - 7
1 12"thick Hi 2 rare 6 - 7 5 - 6
2 medium 7 - 8 6 - 7
Lo 3 well 9 - 11 9 - 11
Chicken Breast Lo 3 well 10 - 14 8 - 10
Halves
Fish Fillets 1" thick Lo 2 5 - 7 4 - 6
12"thick 2 3 - 5 3 - 5
Ham Slices 1/2" thick Hi 2 3 - 5 2 - 4
(precooked)
Pork Chops 1" thick Lo 4 well 9 - 11 6 8
Weiners/Sausage Hi 2 2 - 3 1 - 2
(precooked)
* The top position is rack #1.
NOTE:Cookingtimes in the Broil Chartare basedon a 2to 3 minutepreheat.Follow
the suggestedtimes inthe broilingchart.Meatshould beturned onceabouthalfway
through its cookingtime. Check the doneness by cutting a slit in the meat nearthe ._.
center to check the color.
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