Broiling Chart - Magic Chef 3862VVD Owner's Manual

Broiling
Broiling is a method of cooking tender meats by direct
heat. The cooking time is determined by the distance be-
tween the meat and the broil element, the desired degree
of doneness and the thickness of the meat.
Broiling Tips:
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to
drain to the pan below to prevent spatters, smoke and
flare-ups. Improper use may cause grease fires.
Do not cover the broiler insert with aluminum foil as this
prevents fat from draining into pan below. For easier
clean up, the broiler pan can be lined with foil and spray
the insert with a non-stick vegetable spray.
Remove excess fat and slash remaining fat to help keep
meat from curling. This also reduces smoking and spat-
tering.
Use HI BROIL for most broil operations. Select Lo
Place oven rack in the correct rack position when oven is BROIL when broiling longer cooking foods such as poul-
cool. For darker browning, place meat closer to the broil try. The lower tern perature allows food to cook to the welt
element. Place meat further down if you wish meat to be done stage without excessive browning. Cooking time
well done or if excessive smoking and flaring occurs, may increase if Lo BROIL is selected.
See Care and Cleaning Chart on page 18 for instructions Broil times may need to be increased if range is installed
on cleaning the broiler pan and insert, on a 208-volt circuit.
Broiling Chart
BACON #4 Well Done 6 to 10
CHICKEN LO BROIL
Whole, split #3 Well Done 45 to 60
Pieces #3 Well Done 30 to 45
GROUND BEEF PATTIES
3/4 to 1-inch thick #4 Rare 10 to 13
Medium 12to 15
Well Done 15 to 18
LAMB CHOPS
1-inch thick #4 Medium 12 to 15
Well Done 16 to 20
1 1/2-inch thick #3 Medium 15 to 19
Well Done 25 to 30
* The bottom rack position is position #t.
** Times are approximate and may vary depending on the meat.
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