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.
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.
9 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 cov- ered. See “Broiling rack position chart” at right 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.
l 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.
Fire Ha&d
l Place meat the correct distance from the burner. Meat placed too close to the burner could spatter, smoke, burn or catch fire during broiling.
*To ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling. Also, covering the broiler grid with foil is not recom- mended. Poor drainage of grease could result in fire.
Broiling | rack | position | chart |
RACK POSITION |
|
| |
IFROM BOllOM | I | FOOD | |
I | 4 | I Rare steaks and fish | |
3Medium and well- done steaks and hamburgers: well- done foods such as chicken, lobster, ham slices and pork chops
Q- o-
18
