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Broiling rack position chart
I
TYPE OF FOOD/
DONENESS
I
Hamburger patties and
thin steaks, 55” thick or
less
Quickly searing food,
rare and medium
steaks, medium patties
ham slices, fish steaks,
frankfurters
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
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 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.
*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. 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.
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