How To Broil; General Tips; Broiling Chart - Magic Chef 3468VRV Repair Manual

Using YourOven
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 some fruits and vege- the pan further down ifyou wish the meat well done or if spat-
tables. The food is placed directly under the oven burner, tering and smoking occurs.
The cooking time is determined by the distance between the The distance from the burner depends on the thickness of
meat and the burner, the desired degree of doneness, and the meat and desired degree of doneness. Thin cuts should
the thickness of the meat. beplaced on rack #1 (top) or #2 (middle); thicker cuts should
be placed on rack #2 or #3 (bottom). Broil until the top of the
GENERAL TIPS
meat is browned. It should be approximately half cooked by
Broiling requiresthe use ofthe broiler pan and insert supplied the time the top is browned.
with your appliance. It is designed to drain excess liquid and
fat away from the cooking surface to prevent spatters, Trim excess fat to prevent excessive spattering or smoking.
Cut slashes in the outer edges of the meat to prevent curling
smoke and flare ups. during cooking.
For easier clean-up, line the broiler pan (bottom piece) with
aluminumfoil and spray the insert with a non-stick vegetable If you plan to season the meat, it is better to do so after the
coating. Do notcoverthebroilerpaninsertwithaluminumfoil surface has browned. Salt tends to delay browning which
as this prevents fat from draining into the pan below. The can result in overcooking. Salting before cooking also draws
broiler can be preheatedfor a few minutes. However,do not the juices out of the meat, causing dryness.
preheat the broiler pan and insert.
If the food is placed too closeto the burner,overbrownJng
and smoking may occur. Generally for a brown exterior and
BROILING CHART
Quantity &/or Rack Approx. Minutes/Side
Food Thickness Temp Position* Ooneness 1st Side 2rid Side
Bacon thickslice Lo 2 weL_ 3 - 4 1 - 2 i_b
Beef Patties 3/4" thick Hi 2 rare 2 - 3 2 - 3 _/_!_/
2 medium 4 - 5 3 - 4 _t
2 well 4 -6
4 -5 D_
Steaks 1" thick Hi 2 rare 3 - 4 3 - 4
2 medium 5 6 3-5 :: .....
2 well 6 - 8 5 - 7 .......
1 1/2" thick Hi 2 rare 6 - 7 5 - 6 ........
2 medium 7 - 8 6 - 7
LO 3 werl 9 - 11 9 - 11
Chicken Breast LO 3 well 10- 14 8 - 10 P--_
Halves _
Fish Fillets 1" thick Lo 2 5 - 7 4 - 6
1/2"thick 2 3 - 5 3 - 5 _
Ham Slices 1/2"thick Hi 2 3 - 5 2 - 4 I_
(precooked) i_'a
Perk Chops 1"thick Lo 4 well 9 - 11 6 - 8
Weiners/Sausage Hi 2 2 - 3 1 - 2 _B|
(precooked) lm_
* The top position is rack #1.
NOTE: Cookingtimes in the Broil Chart are based on a 2 to 3 minutepreheat. Follow C_
the suggested times in the broiling chart. Meatshould beturned once about halfway _i
through its cooking time. Check the donenessby cutting a slit in the meat near the
center to check the color.
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