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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 If you broil small quantities, you may want
to use a small broiler pan. They are
available in the housewares section of
many department stores.
l For best broiling results, preheat in
BROIL for 5 minutes. Do not preheat with
broiler pan in place.
l Broiling rack position determines how
the burner cooks your food. The lower
the position, the more broiler grid area
covered. See “Broiling rack position chart”
below for more information.
l To sear meat, place broiler pan at one of
the higher rack positions so that meat is
very near the flame.
l Small steaks may be broiled in the higher
rack positions.
l To cook large steaks and other thick cuts
of meat well done, move them to a lower
rack position after searing.
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 burner. Meat placed too close to the
burner 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 recom-
mended. Poor drainage of grease could
result in fire.
Broiling rack position chart
RACK POSITION
FROM BOlTOM FOOD
3 Rare steaks and fish
2
Medium and well-done
steaks and hamburg-
ers; well-done foods
such as chicken,
lobster, ham slices,
and pork chops
m
e
Q-
0
0
18