Broiling tips l Use the broiler pan and grid for broiling. They l Refer to a broiling chart in a reliable cookbook
are designed to drain excess liquid and fat away for correct broiling times.
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
l lf 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 HI” for 5
minutes. Do not preheat with broiler pan in place.
l Broiling rack position determines how the
burner cooks your food. The lower the position,
the more broiler grid area covered. See “Broiling
rack position chart” below for more information.
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 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.
Broiling rack position chart
bake on the pan if you leave it 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.
RACK POSlTlON
FROM BOlTOM FOOD o-
4 Rare steaks and fish o-
3 Medium and well-done 1 Q-
steaks and hamburgers;
well-done foods such as Q-
chicken, lobster, ham
slices and pork chops a-
Energy saving tips Atthough the energy used for cooking is usually a
very small percentage of the total energy used in
the home, cooking energy can be used efficiently.
Here are some tips to help you save energy when
using your cooking product.
l Use pans with flat bottoms, straight sides and
tight-fitting lids.
l Cook with a minimum of liquid or fat to help
shorten cooking time.
l Turn on the surface burner only after placing
filled pan on the burner grate.
l “Oven peeking” may cause heat loss, longer
cooking times and unsatisfactory baking
results. Rely on your timer to keep track of the
cooking time.
l Bake cakes, pies or cookies when oven is
warm. Best time is after a meal has been
cooked in it.
l Preheat pans only when recommended and for l Preheat the oven no longer than necessary.
the shortest time possible. l Plan your meals for the most efficient use of
l Start food on higher heat settings, then set the range. When using the oven to cook one
surface unit control on low or off to finish cooking. food, try to cook the rest of the meal in it also.
Use retained heat for cooking when possible. l Do not preheat when roasting or cooking items
l Use the more efficient surface burners instead of such as casseroles.
the oven when possible. 17