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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.
9 For best broiling results,
preheat at HI
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 cov-
ered. See “Broiling rack position chart” at
right 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 Ha&d
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.
*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
I
RACK POSITION
FROM BOllOM
I FOOD
I
4
I
Rare steaks and fish
3
Medium and well-
done steaks and
hamburgers: well-
done foods such as
chicken, lobster, ham
slices and pork chops
Q-
o-
18