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l
Fish and chicken
are some foods that may
cook better if you use lower broiling tempera-
tures.
NOTE: Leave the door partly open when-
ever using the oven to broil. This allows the
oven to maintain proper temperatures.
Broiling rack position chart
RACK POSITION
FROM BOlTOM
4
3
2
1
TYPE OF FOOD/
DONENESS
Hamburger patties and
thin steaks, l/2” thick or
cb
less
0
Quickly searing food,
0
rare and medium
0
steaks, medium patties,
ham slices, fish steaks,
frankfurters
Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
Not used for broiling
I
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. 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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