Broiling tips l
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.
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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.
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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.
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To sear meat, place broiler pan at one of
the higher rack positions so that meat is
very near the flame.
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Small steaks may be broiled in the higher
rack positions.
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To cook large steaks and other thick cuts
of meat well done, move them to a lower
rack position after searing.
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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.
Firs Hazard
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Place meat the correct distance from
the burner. Meat placed too close to the
burner coufd spatter, smoke, burn, or
catch fire during broiling.
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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 could result in fire.
Broiling rack position chart
RACK POSITION
FROM BOlTOM FOOD 0
4 Rare steaks and fish 0
3 Medium and well-done @
steaks and hamburg-
ers; welldone foods 0
such as chicken,
lobster, ham slices, 0
and pork chops
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