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Using Your Range
Continued
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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 results, preheat at
BROIL for 5 minutes. Do not preheat
with broiler pan in place.
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Rack position determines how infra-
red rays cook your food. The lower
the position, the more broiler grid
area covered by the rays. See 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, hamburger patties,
etc., 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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After broiling, remove the broiler pan
Broiling chart
from the oven when you remove the
food. Drippings will bake on the pan
if it is left in the heated oven.
Fire Hazard
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Place meat the correct dis-
tance from the burner. Meat
placed too close to the burner
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
correspond with all openings
in broiler grid. Grease can then
drain away and cool in pan.
The times and temperatures shown are provided as a general guide. Both may be
varied to brown food or to achieve desired doneness.