Broiling
IRACK POSlTION FROM BOlTOM
rack position chart
TYPE OF FOOD/
DONENESS
Hamburger patties and thin steaks, l/i’ thick or less
Quickly searing food, rare and medium steaks, medium patties, ham slices, fish steaks. frank- furters
Broiling tips
lUse the broiler pan and grid for broiling. They are designed to drain excess liquid and fat away from the cooking surface to help prevent spatter, smoke or fire.
. Refer to a broiling chart in a reliable cookbook for correct broiling times.
l 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.
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Fire Hazard
Place meat the correct distance from the element. Meat placed too close to the element may 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 may result in fire. If foil is used, cut slits in foil to line up with all openings in broiler grid. Grease can then drain away and cool in pan.
Energy saving tips
Although the energy used for cooking is usually a very small percentage of the total energy used in the home, cooking energy can be used efficiently. Here are some tips to help you save energy when using your cooking product.
l Preheat only when recommended and for the shortest time possible.
. “Oven peeking” may cause heat loss, longer cooking times and unsatisfactory baking results. Rely on your timer to keep track of the cooking time.
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Bake cakes, pies or cookies when oven is warm. Best time is after a meal has been cooked in it.
Plan your meals for the most efficient use of the oven. When using the oven to cook one food, try to cook the rest of the meal in it also.
Do not preheat when broiling, roasting or cooking items such as casseroles.
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