Broiling | rack | position |
| chart | |
r |
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RACK | POSITION |
| FOOD | ||
FROM | BOlTOM |
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| 4 | Rare steaks | and fish | ||
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| I |
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| 3 | Medium | and | ||
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| steaks and hamburgers: | |||
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| chicken, | lobster, | ham | |
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| slices and pork | chops | ||
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 Use pans with flat bottoms, straight sides and
l Cook with a minimum of liquid or fat to help shorten cooking time.
9 Preheat pans only when recommended and for the shortest time possible.
l Start food on higher heat settings, then set surface unit control on low or off to finish cooking. Use retained heat for cooking when possible.
l Use the more efficient surface burners instead of the oven when possible.
If - | I |
Q- | I |
Q- |
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0 |
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o- |
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l Turn on the surface burner only after placing filled pan on the burner grate.
l “Oven peeking” may cause heat loss, longer cooking times and unsatisfactory baking results. Rely on your timer to keep track of the time.
l Bake cakes, pies or cookies when oven is warm. Best time is after a meal has been cooked in it.
l Preheat the oven no longer than necessary.
l Plan your meals for the most efficient use of the range. When using the oven to cook one food, try to cook the rest of the meal in it also.
l Do not preheat when roasting or cooking items such as casseroles.
l Keep reflector pans clean for best heat reflection.
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