Using Your Oven
Contrnued
Broiling tips
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Use 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.
If you broil small quantities, you may want to use a small broiler pan. They are available in the housewares section of many department stores.
For best broiling resufts, preheat at BROIL for 5 minutes. Do not preheat with broiler pan in place.
Rack position determines how infrared rays cook your food. The lower the position, the more broiler grid area covered by the rays. See “Broiling rack position chart” below for more information.
To sear meat, place broiler pan at one of the higher rack positions so that meat is very near the flame.
Small steaks may be broiled in the higher rack positions.
To cook large steaks and other thick cuts of meat well done, move them to a lower rack position after searing.
Refer to a broiling chart in a reliable cookbook for correct broiling times.
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.
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Fire Hazard
l Place meat the correct distance from the burner. Meat placed too close to the burner may spatter, smoke, bum or catch fire during brolllng.
l To ensure adequate grease dralnage, do not use cookie sheets or slmllar pans for brolllng. Also, covering the broller grld
wlth foll Is not recommended. Poor dralnage of grease may result In flre. If foll Is used, cut slits In foll to correspond wlth all openlngs In broller grld. Grease can then drain away and cool In pan.
Broiling rack position chart
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