Broiling tips
lUse the broiler pan and grid for broiling. They are designed to drain excess liquid and fat away from the cookfng surface to help prevent spatter, smoke or fire.
llf you broil small quantities, you may want to use a small brofler pan. They are available in the housewares seqbn of many department stores.
lFor best broiling resufts, preheat at BROIL for 5 minutes. Do not preheat with broiler pan in
lRack position determines how infra- red rays cook your food. The bwer the position. the more broiler grid area covered by the rays. See “Broiling rack position chart” on next page for more information.
lTo sear meat, place broiler pan at one of the higher rack positions so that meat ls very near the flame.
lSmall steaks may be broiled in the higher rack posftions.
lTo cook large steaks and other thick cuts of meat well done, move them to a lower rack position after searfng.
lRefer 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.
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FireHazard
Piaca meat the correct dlstancs from the burner. Meat placed too close to the burner may spatter, smoke, bum or catch fire during broiling.
To ensure adequate grease drainage, do not use cookia sheets or similar pans for brollina Aho. covering the broiler grid with foll h not recommended. Poor dralnege of grease may result In fire. If foil is us4 cut slits In foil to corre- spond wfth all openings In broller grid. Grease can then drain away and cool In pan.
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