Broiling rack position chart
RACK POSfTlON TYPE OF FOOD/
FROM BOTTOM DONENESS
4Quickty searing food, rare steaks
3Medium steaks and patties, ham slices, fish steaks, frankfurters
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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.
lRefer 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 it is left in the heated oven.
l
l
Fire Hazard
Place meat the correct distance from the element. Meat placed too close to the element may spatter, smoke, bum 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. lf foil is used, cut slits in foil to correspond with all openings in broiler grid. Grease can then drain away and cool in pan.
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