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Broiling tips
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Use the broiler pan and grid for broiling. | l After broiling, remove the broiler pan from | ||
They are designed to drain excess liquid | the oven when you remove the food. | ||
and grease away from the cooking surface | Drippings will bake on the pan if you leave | ||
to help prevent spatter, smoke, or fire. | it in the heated oven. | ||
If you broil small quantities, you may want |
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to use a small broiler pan. They are |
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available in the housewares section of |
| Firs Hazard | |
many department stores. |
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Broiling | rack position determines how | l | Place meat the correct distance from |
the burner cooks your food. The lower |
| the burner. Meat placed too close to the | |
the position, the more broiler grid area |
| burner coufd spatter, smoke, burn, or | |
covered. See “Broilingrack position chart” |
| catch fire during broiling. | |
below for more information. | l | To ensure adequate grease drainage, | |
To sear | meat, place broiler pan at one of |
| do not use cookie sheets or similar pans |
the higher rack positions so that meat is |
| for broiling. Also, covering the broiler | |
very near the flame. |
| grid with foil is not recommended. Poor | |
Small steaks may be broiled in the higher |
| drainage of grease could result in fire. | |
rack positions. |
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To cook large steaks and other thick cuts of meat well done, move them to a lower rack position after searing.
Broiling rack position chart
RACK POSITION
FROM BOlTOM FOOD
4 Rare steaks and fish
3Medium and
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