Using Your Oven
Contmued
Broiling tips
l 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.
l 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.
l For best broiling results, preheat at BROIL for 5 minutes. Do not preheat with broiler pan in place.
l Rack position determines how
l To sear meat, place broiler pan at one of the higher rack positions so that meat is very near the flame.
l Small steaks, hamburger patties, etc., may be broiled in the higher rack positions.
l To cook large steaks and other thick cuts of meat well done, move them to a lower rack position after searing.
l Refer 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 burner. Meat placed too close to the burner 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.
Rack position chart
RACK POSITION FROM BOTTOM
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FOOD
Rare steaks and hamburgers
Medium steaks and fish
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