Broiling Chart - Magic Chef 54F-5TKXW Use & Care Manual

USING YOUR OVEN
HOW TO BROIL TO BROIL: To set oven:
Broiling is a methodof cookingtender 1. Preparemeatby removing excessfat
foods by direct heat under the burner, and slashing remaining fat, being
The degree of doneness is determined careful not to cut into meat. This will
by the distance between the meat and help keep meat from curling.
the burner, and the length of broiling 2. Placebroilerpanonanyoftherecom-
mended rack positions. Generally,
time. for brown exterior and rare interior,
Broiling requires the use of the broiler the meat should be close to the
pan and insert. The correct position of burner. Place further down if you
want meat well done.
the insert in the pan is very important.
The broiling insert should be placed in 3. Broiling should be done with oven
door closed. Do not lock oven door.
the pan so the grease will drain freely.
Improper use may cause grease fires. 4. Follow suggested times on broiling Use HI BROIL for most broil operations.
chart. Meat should be turned once When broiling longer cooking foods
The broiler insert CANNOT be covered about half way through cooking, such as pork chops, poultry or thick
with aluminum foil as this prevents fat 5. Check doneness by cutting a slit in steaks, select LO BROIL. Lowtempera-
meat near center for desired color, ture broiling allows food to cook to the
from draining into pan below. However, 6. Press STOP/CLEAR button to cancel well done stage without excessive
for easier cleaning, the broiler pan can
be linedwith foil. Do not use disposable a broil operation, browning. Cooking time may increase if LO BROIL is selected.
broiler pans. They do not provide a
separate tray.
BROILING CHART
BACON, Thick slice HI 2 Crisp 4 to 6 min.
STEAKS HI 2 140°F Rare 8 to 10 min.
1-inch HI 2 160°F Medium 12 to 14 min.
HI 2 170°F Well 18 to 20 min.
CHICKEN BREAST HALVES LO 3 185°F Well 30 to 40 min.
HAM SLICE, Precooked
1/2-inch HI 2 140°F 8 to 12 rain.
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