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Broiling rack position chart
RACK POSITION
TYPE OF FOOD/
FROM BOllOM
DONENESS
4 Hamburger patties and thin
steaks w’ thick or less
cb
3 Quickly searing food, rare
and medium steaks,
e
medium patties, ham slices,
O-
fiih steaks, frankfurters
o-
2
Well-done steaks and
patties, lamb chops, split
chicken, pork steaks and
chops, whole fish
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
Refer
to a broiling chart in a reliable
cookbwk 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 you leave
it in the heated oven.
Fire Hazard
l
Place meat the correct distance from the
element. Meat placed too close to the
element could 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 could resuft in fire. if
foil is used cut slits in foil to line up with
all openings in broiler grid. Grease can
then drain away and cool in pan.
15