Broiling rack position chart
IRACK POSITION FROM BOTTOM
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TYPE | OF FOOD/ |
|
I DONENESS | I | |
Quickly | searing food, | rare |
steaks |
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|
Medium steaks and patties, ham slices, fish steaks, frankfurters
Welldone steaks and patties, lamb chops, split chicken, pork steaks and chops, whole fish
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.
Fire Hazard
l Place meat the correct distance from the element. Meat placed too close to the element may spatter, smoke, burn 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 recommended. Poor drainage of grease may result in fire. If foil is used, cut slits in foil to correspond with
all openings in broiler grid. Grease can | . |
then drain away and cool in pan. |
Energy saviri’g 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 conserve energy when using your cooking product
l Use pans with flat bottoms, straight sides and
l Match the pan to the surface unit size.
lCook with a minimum of liquid or fat to help shorten cooking time.
l 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.
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Use the more efficient surface units instead of the oven when possible.
Turn on the surface unit only after placing filled pan on the unit.
“Oven peeking” may cause heat loss, longer cooking times and unsatisfactory baking results. Rely on your timer.
Bake cakes, pies or cookies when oven is warm. Best time is after a meal has been cooked in it.
Preheat the oven no longer than necessary.
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.
Do not preheat when broiling, roasting or cooking items such as casseroles.
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