Filter
Top Products
Broiling rack position chart
TYPE OF FOOD/
DONENESS
Hamburger patties
and thin steaks %”
thickor less ’
Quickly searing
food, rare and
medium 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
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.
17