Generally for a brown exterior and rare interior, the meat should be close to the element or flame. If you want the meat well done, place the broiler pan farther from the element or flame.
Increasing the distance between the meat and the heat source will de-
crease spattering and smoking.
When broiling in an electric oven, the door should be opened to the broil stop position (about 4"). When broil-
ing with e gas oven, the door should be closed.
If the food requires turning, broil until the top side is brown. Turn only once during broiling. Meat should be ap- proximately half cooked by the time the top is browned.
Consult the User's Guide for spe- cific broiling times and rack posi- tions.
