Broiling rack position chart
RACK POSITION TYPE OF FOOD/
FROM BOTTOM DONENESS
4 Hamburger patties and thin
steaks lh’ thick or less e
3 Quickly searing food, rare
and medium steaks,
e
medium patties, ham slices, Q-
fiih steaks, frankfurters e
2 Well-done steaks and
patties, lamb chops, split
chicken, pork steaks
and
chops, whole WI
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
Refer
to a broiling chart in a reliable
cookbcok 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.
Fire Hazard
l
Place meat the correct distance from the
element. Meat placed too close to the
element could spatter, smoke, bum or
catch fire during broiling.
l
To ensure adequate grease drainage,
do not use cookie sheets or similar pans
for broiling. Also, covering the broiler
grid with foil is not recomm ended. Poor
drainage of grease could 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.
15