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Broiling rack position chart
RACK POSITION
TYPE OF FOOD/
FROM BOlTOM
DONENESS
4
Hamburger patties
and thin steaks, Yz*
thick or less
3
Quickly searing food,
rare and medium
steaks, medium pat-
ties, ham slices, fish
steaks, frankfurters
2
Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
1
Not used for broiling
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
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
(about 3”) from the element.
@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. 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.
Failure to follow the above could result
in fire, burns, or other personal injury.
15