Broiling rack position chart
RACK POSITION FROM BOlTOM
4
3
2
1
TYPE OF FOOD/
DONENESS
Hamburger patties and thin steaks, Yz* thick or less
Quickly searing food, rare and medium steaks, medium pat- ties, ham slices, fish steaks, frankfurters
Not used for broiling
Broiling tips
l
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. 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 (about 3”) from the element.
@To ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling. Also, covering the broiler grid with foil is not recom- mended. 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.
Failure to follow the above could result in fire, burns, or other personal injury.
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