Broiling tips
l Use the broiler pan and grid for broiling. They are designed to drain excess liquid and grease away from the cooking surface to help prevent spatter, smoke, or fire.
l If you broil small quantities, you may want to use a small broiler pan. They are avail- able in the housewares section of many department stores.
l Broiling rack position determines how the burner cooks your food. The lower the position, the more broiler grid area covered. See “Broiling rack position chart” below for more information.
l To sear meat, place broiler pan at one of the higher rack positions so that meat is very near the flame.
l Small steaks may be broiled in the higher rack positions.
. To cook large steaks and other thick cuts of meat well done, move them to a lower rack position after searing.
*After broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if you leave it in the heated oven.
Fire Hazard
l Place meat the correct distance from the burner. Meat placed too close to the burner could spatter, smoke, burn, or catch fire during broiling.
‘To ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling. Also, covering the broiler grid with foil is not recommended. Poor drainage of grease could result in fire.
Broiling | rack | position | chart |
|
RACK | POSITION |
|
|
|
FROM | BOlTOM | FOOD | . | Q- |
| 4 | Rare steaks and fish | ||
|
| |||
| 3 | Medium | and |
|
|
| steaks | and hamburg- |
|
|
| ers; |
| |
|
| such as chicken, |
| |
|
| lobster, | ham slices, |
|
|
| and pork chops |
| |
19