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Broiling rack position chart
RACK POSITION
TYPE OF
FOOD/
FROM BOlTOM DONENESS
4
Hamburger patties and
thin steaks Xh’ thick or
0
less. ’
0
3 Quickly searing food, rare 0
and medium steaks,
medium patties, ham
0
slices, fiih 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 Uaa
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.
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 could result in fire. lf 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.
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
only when recommended and for the
shortest time possible.
l “Oven peddng”
may cause heat loss, longer
cooking times and unsatisfactory baking
results. Rely on your timer to keep track of the
cooking time.
14
l Bake
cakes, pies or cookies when oven is
warm. Best time to bake is right after a meal has
been cooked in the oven.
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 ii also.
l Do not preheat
when broiling, roasting or
cooking items such as casseroles.