USING YOUR RANGE
Broiling tips
•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 or smoke.
•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.
•Do not cover the broiler grid with foil.
•To ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling.
•Place food about 3 inches or more from the broil burner.
•For best broiling results, preheat at HI for 5 minutes. Do not preheat with broiler pan in place.
•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.
•To sear meat, place broiler pan at one of the higher rack positions.
•Thin (3⁄4 inch) steaks may be broiled in the higher rack positions.
•To cook thick (11⁄2 inch) steaks and other thick cuts of meat well done, start cooking on a lower rack position or move them to a lower rack position after searing.
•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.
Broiling rack position chart
RACK POSITION |
|
FROM BOTTOM | FOOD |
|
|
4 | Rare steaks and fish |
3Medium and
15
