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Broiling rack position chart
RACK POSITION
“YPE OF FOOD/
FROM BOlTOM I IONENESS
4 I iamburger patties and
1 ?in steaks, %” thick or
I ?SS
o-
Q-
3
1 luickly searing food, rare
Ind medium steaks,
Q-
nedium patties, ham slices,
ish steaks, frankfurters
o-
2 Nell-done steaks and
latties, lamb chops, split
:hicken, pork steaks and
:hops, whole fish
l
Use the broiler pan md arid for broilina. Thev
are designed to’drai 1 excess liquid ani fat
-
away from the cooki ig surface to help prevent
spatter, smoke or fir ?.
. Refer to a broiling c iarl in a reliable cookbook
for correct broiling ti nes.
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After broiling, remI )ve the broiler pan from the
oven when you rem )ve the food. Drippings will
bake on the pan if y N leave it in the heated
oven.
Broiling tips
Fire Hazard
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Place meat the correct distance from the
element. Meat placed too close to the
element may spatter, smoke, burn or
catch fire during broiling.
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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 line up with all
openings in broiler grid. Grease can then
drain away and cool in pan.
Energy swing tips
Although the energy I lsed for cooking is usually a
very small percentagl? of the total energy used in
the home, cooking er ergy can be used efficiently.
Here are some tips t( help you save energy
when using your cool :ing product.
l
Use pans with flat t ottoms, straight sides and
tight-fitting lids.
. Match the pan to tt e surface unit size.
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Cook with a minim1 rm of liquid or fat to help
shorten cooking tine.
. Preheat pans only Nhen recommended and for
the shortest time pc lssible.
9 Start food on highs r heat settings, then set
surface unit control on low or off to finish
cooking. Use retair ed heat for cooking when
possible.
l
Use the more effici snt surface units instead of
the oven when poe sible.
14
. Turn on the surface unit only after placing filled
pan on the unit.
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“Oven peeking” may cause heat loss, longer
cooking times and unsatisfactory baking
results. Rely on your timer to keep track of the
cooking time.
l
Bake cakes, pies or cookies when oven is
warm. Best time is after a meal has been
cooked in it.
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Preheat the oven no longer than necessary.
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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.
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Do not preheat when broiling, roasting or
cooking items such as casseroles.
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Keep reflector bowls clean for best heat
reflection.