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Broiling rack position chart
RACK POSITION TYPE OF FOOD/
FROM BOTTOM DONENESS
4
I
Quickly searing food, rare
steaks
3
2
Medium steaks and
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 fat
away from the cooking surface to help prevent
spatter, smoke or fire. i
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 it is left in the heated oven.
I
Fire Hazard
l Place meat the correct distance from the
element. Meat placed too close to the
element may 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 may result in fire. lf foil
is used, cut slits in foil to correspond with
all openings in broiler grid. Grease can
then drain away and cool in pan.
Energy saving tips
Although the energy used for cooking is usually a
very small percentage of the total energy used in
the home, cooking energy can be used efficiently.
Here are some tips to help you conserve energy
when using your cooking product.
l Preheat pans only when recommended and for
the shortest time possible.
l “Oven peeking” may cause heat loss, longer
cooking times and unsatisfactory baking
results. Rely on your timer.
l Bake cakes, pies or cookies when oven is
warm. Best time is after
a
meal has been
cooked in it.
l Preheat the oven no longer than necessary.
l Plan your meals for the most efficient use of the
oven. When using the oven to cook one food,
try to cook the rest of the meal in it also.
l Do not preheat when broiling, roasting or
cooking items such as casseroles.
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