USING YOUR RANGE
Broiling rack position chart
RACK POSITION | TYPE OF FOOD/ |
| |
FROM BOTTOM | DONENESS |
| |
|
|
| |
4 | Hamburger patties | 4 | |
| and thin steaks, 1⁄2" | ||
| 3 | ||
| thick or less | ||
| 2 | ||
|
| ||
3 | Quickly searing | ||
1 | |||
| food, rare and | ||
| medium steaks, |
| |
| medium patties, ham |
| |
| slices, fish steaks, |
| |
| frankfurters |
| |
|
|
| |
2 |
| ||
| patties, lamb chops, |
| |
| split chicken, pork |
| |
| steaks and chops, |
| |
| whole fish |
| |
|
|
| |
1 | Not used for broiling |
| |
|
|
| |
|
|
|
Broiling tips
•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.
•Do not cover the broiler grid with foil.
•Place food about 3" or more from the broil element.
•To ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling.
•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.
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