Magic Chef CLY1612ADH Owner's Manual page 8

USING THE OVEN
Roastingisthemethodforcookinglarge, tendercutsofmeat Broiling is a method of cooking tender meats by direct
uncovered, without adding moisture. Most meats are radiantheat.The cooking timeisdeterminedbythedistance
roastedat 325°F. It is not necessaryto preheatthe oven. betweenthe meat and the ovenburner,the desireddegree
of donenessand the thicknessof the meat.
Use tender cuts of meat weighingthree pounds or more. Broilingrequiresthe use of the broilerpan and insert.The
Some good choicesare: Beef rib, ribeye,top round,high broilerinsertmustbeinplacetoallowfatandliquidtodrainto
qualitytip and rumproast,porkloinroast, leg of lamb,veal the pan belowto preventspatters, smoke and flare-ups.
shoulderroastand curedor smokedhams. Improperuse may causegreasefires.
Season meat,if desired,eitherbeforeor afterroasting.Rub For easier clean up, linethe broilerpan with foil and spray
intothe surfaceof the roast ifadded beforecooking, theinsertwitha non-stickvegetablespray.Donotcoverthe
broiler insert with aluminumfoil as this prevents fat from
Placethe meat fat-side-up on a rack in a shallowroasting draininginto pan below.
pan.Placingthe meat ona rackholdsitoutofthe drippings, Trim excessfat and slash remainingfat to help keep meat
thusallowing better heatcirculation for evencooking. A sthe from curlingand to reducesmokingand spattering.Season
fat on top of the roast melts,the meat is bastednaturally, meat after cooking.
eliminating the needfor additionalbasting.
It is possibleto broil longer cookingfoods such as pork
The cookingtime is determinedby the weight of the meat chopsat a lowertemperatureto preventoverbrowning. Turn
and the desired doneness.For more accurateresults,use the knob to 400° or 450°1=,rather than BROIL, for low
a meatthermometer,lnsert itsothe tip isinthe centerof the temperaturebroiling.Reducethe broiltemperatureto4OO to
thickestpart of the meat. It shouldnot touchfat or bone. 450°F ifexcessivesmokingor splatteringoccurs.
Meat should be turned once about halfway through its
Remove the roast from the oven when the thermometer cookingtime. Check the donenessby cutting a slit in the
registers approximately 5 °F belowthe donenesswanted.As meat nearthe centerto checkthe color.
the meatstands,the temperaturewill rise.
See Care and CleaningChart on page 13for instructions on
cleaning the broiler pan and insert.
NOTE: For more information about food safety, call I
l=
USDA's Meat & Poultry Hotline at 1-800-535-4555. For I NOTE: To purchase a two-piece broiler pan for your RV I
c°°king inf°rmati°n write t° the Nati°nal Live St°ck and I range, fill out the purchaseorder form that came with your
IllinoisMeat Board,60611. 444 North Michigan Avenue, Chicago, jl RV1_800_544_5513.range. If you did not receve the form ca