Using Your Range
Continued
Broiling chart
The times and temperatures shown are provided as a general guide. Both may be varied to brown food or to achieve desired doneness.
Broiling tips
l The effective useful cooking area of the broiler is reduced when you use the higher rack positions. In the second from the top rack position, the
lTo 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.
lTo cook large steaks and other thick cuts of meat well done, move them to a lower rack position after searing. When broiling meat with a high fat content, it is recommended that the second rack position or a lower rack position be used.
