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Using Your Oven
Contrnued
Broiling tips
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Use the broiler pan and grid for broiling. They
are designed to drain excess liquid and fat
away from the cooking surface to help prevent
spatter, smoke or fire.
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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.
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For best broiling resufts, preheat at BROIL for
5 minutes. Do not preheat with broiler pan in
place.
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Rack position determines how infrared rays
cook your food. The lower the position, the
more broiler grid area covered by the rays.
See “Broiling rack position chart” below for
more information.
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To sear meat, place broiler pan at one of the
higher rack positions so that meat is very near
the flame.
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Small steaks may be broiled in the higher rack
positions.
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To cook large steaks and other thick cuts of
meat well done, move them to a lower rack
position after searing.
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Refer to a broiling chart in a reliable cookbook
for correct broiling times.
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After broiling, remove the broiler pan from the
oven when you remove the food. Drippings will
bake on the pan if it is left in the heated oven.
8
I
Fire Hazard
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Place meat the correct distance from the
burner. Meat placed too close to the
burner may spatter, smoke, bum or catch
fire during brolllng.
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To ensure adequate grease dralnage, do not
use cookie sheets or slmllar pans for
brolllng. Also, covering the broller grld
wlth foll Is not recommended. Poor
dralnage of grease may result In flre. If
foll Is used, cut slits In foll to correspond
wlth all openlngs In broller grld. Grease can
then drain away and cool In pan.
Broiling rack position chart