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Broiling rack position chart
RACK POSITION TYPE OF FOOD/
FROM BOTTOM DONENESS
Hamburger patties and @
thin steaks, X” thick or
less.
Q-
0
Quickly searing food,
0
rare and medium
steaks, medium patties,
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 from
the element.
.To ensure adequate grease drain-
age, do not use cookie sheets or
similar pans for broiling. Also,
covering the broiler grid with foil is
not recommended. 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.
Energy saving tips
Although the energy used for cooking is usually
l Bake cakes, pies, or cookies when oven is
a very small percentage of the total energy used in
warm. Best time to bake is right after a
the home, cooking energy can be used efficiently.
meal has been cooked in the oven.
Here are some tips to help you conserve energy
when using your cooking product:
l Plan your meals for the most efficient use
of the oven. When using the oven to cook
l Preheat only when recommended and for the
one food, try to cook the rest of the meal in
shortest time possible.
it also.
l “Oven peeking” may cause heat loss,
longer cooking times, and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
l Do not preheat when broiling, roasting, or
cooking items such as casseroles.
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