Broiling rack position chart
RACK POSITION TYPE OF FOOD/
FROM BOlTOM DONENESS
4Hamburger patties and thin steaks %” thick or less ’
3Quickly searing food, rare and medium steaks, medium patties, ham slices, fish steaks, frankfurters
2Well-done steaks and patties, lamb chops, split chicken, pork steaks and chops, whole fish
1 Not used for broiling
Broiling tips
lUse 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 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, burn 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 recom- mended. Poor drainage of grease could result in fire. lf 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.
17
