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Broiling rack position chart
3ACK POSlTlON
TYPE OF FOOD/
-ROM BOlTOM DONENESS
4
Hamburger patties and
thin steaks, 95 thick or
less
3
Quickly searing food,
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 brolllng, ramove
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 food about 3” or more from the
broil element.
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 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.
20