How To Broil; Using Your Oven - Magic Chef 34GB-3TKX-ON Use And Care Manual

USINGYOUROVEN
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HOW TO BROIL
Broilingis a methodof cookingtender
foods by direct heat underthe burner.
Thedegreeof doneness is determined
by thedistancebetweenthe meatand
the burner,and the length of broiling
time.
Broilingrequires the useof the broiler
pan and insert.Thecorrectpositionof
the insert in the pan is very
important. The broiling insert should
be placedin the panso the greasewill
drain freely. Improperusemay cause
grease fires.
Thebroilerinsert CANNOT becovered
with aluminumfoil as this prevents
fat from draining into pan below.
However, for easier cleaning, the
broiler pan can be linedwith foil. Do
not usedisposablebroilerpans.They
do not provide a separate tray.
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TO BROIL
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1. Prepare meat by removingexcess
fat and slashing remaining fat,
being careful not to cut into meat.
This will help keep meat from
curling.
2,
Placebroilerpan on any of the re-
commended rack positions. Gen-
erally, for brown exterior and rare
interior, the meat should be close
to the burner.Placefurther downif
you want meat well done.
3. Broilingshould be donewith oven
doorclosed.Donot lockovendoor.
4. Follow suggested timeson broiling
chart. Meat should be turnedonce
about half way through cooking.
5. Checkdonenessby cuttinga slit in
meat near centerfor desiredcolor.
6. Press STOP/CLEAR button to
,'"qcel a broil operation.
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NOTE! Below are recommended rack
positions. Remember, the closer to
the flame, the quicker the food cooks.
You can choosepositionaccording to
the desired doneness.
To set even:
• ' Press BROILpad. "Broil" lights in
the display.
Turn SET knob clockwise one or
two clicks to select HI for normal
broiling or LO for special low
temperature broiling.
* "ON" lights in the display.The oven
immediately turns on and beginsto
heat.
Use HI BROIL for most broil
operations. When broiling longer
cooking foods such as pork chops,
poultry or thick steaks, select LO
BROIL. Low temperature broiling
allows food to cook to the well done
stage without excessive browning.
Cooking time may increase if LO
BROILING CHAR1 BROIL is
selected.
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RACK
DONENESS
TYPE OF FOOD
BACON, Thick slice
HAMBURGER PATTIES
3/4-inch
STEAKS
1-inch
11/2-inch
CHICKENBREASTHALVES
FISH FILLETS,fresh or thawed
HAM SLICE, Precooked
1/2-inch
PORKCHOPS
I/z-inch
TEMP.
,,,,,,,,,,
HI
HI
H!
HI
HI
HI
HI
HI
HI
HI
LO
HI
HI
Ht
POSITION*
,,,,,,,,,,,,,,,,,
2
2
2
2
2
2
2
2
2
2
3
2
2
Crisp
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140°F Rare
160°F Medium
170°F Well
140°F Rare
160°F Medium
170°F Welt
140°F Rare
160°F Medium
170°F Well
I85°F Welt
Flaky
140OF
170°F Wetl
Top rack position is #1.
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TOTAL TIME
4 to 6 rain.
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!0 to 12 rain.:,
12 to 15 min.,i
15 to 18 min.
mmmmmHi _mm
1
8 to 10 min.i
12 to 14 min. i
18 to 20 rain.
14 to 16 mm.!
18 to 20 min._
25 to 30 rain.
30 to 40 min_!
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10 to 15 rain.
8 to 12 rain.
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15 to 20 min.: