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Broiling rack position chart
I
RACK POSlTlON
TYPE OF FOOD/
FROM BOllOM
I
DONENESS
2
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.
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.
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 effi-
ciently. Here are some tips to help you conserve
energy when using your cooking product.
l
Use pans with flat bottoms, straight sides and
tight-fitting lids.
l
Match the pan to the surface unit size.
l
Cook with a minimum of liquid or fat to help
shorten cooking time.
l
Preheat pans only when recommended and for
the shortest time possible.
l
Start food on higher heat settings, then set
surface unit control on low or off to finish
cooking. Use retained heat for cooking when
possible.
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. If foil
is used, cut slits in foil to correspond with
all openings in broiler grid. Grease can
then drain away and cool in pan.
l
Use the more efficient surface units instead of
the oven when possible.
l
Turn on the surface unit only after placing filled
pan on the unit.
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
range. 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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