Table of Contents
Advertisement
RACK POSITION
NOTES:
l
Fish and chicken
are some foods that
may cook better if you use lower broiling
temperatures.
l
Leave
the door partly open whenever
using the oven to broil. This allows the
oven to maintain proper temperatures.
Broiling
rack
position
chart
TYPE OF FOOD/
DONENESS
Hamburger patties and
thin steaks %" thick or
less
'
3
Quickly searing food,
rare and medium
steaks, medium patties
ham slices, fish steaks,
frankfurters
2
c
1
Well-done
steaks
and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
Not used for broiling
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
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.
I
Fire Hazard
l
Place meat the correct distance from
the element. Meat placed too close to
the element 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. 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. Poor drainage of grease
could result in fire.
17
Advertisement
Table of Contents
