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WARNING
•
Broiling does not require
preheating.
•
Remove excess fat from meat
before broiling.
•
Cut edges of meat to prevent
curling.
•
Place food on a cold ungreased
broiling pan. If pan is hot, food
sticks.
•
All food except fish should be
turned at least one time.
•
Begin broiling with skin side
down.
•
Season meat after it has browned.
•
Begin cooking using suggested
rack levels in Cooking:Broiling
section in the back of this manual
to test broiler results. If food is not
brown enough, cook on a higher
rack position. If food is too brown,
cook on a lower rack position.
•
Oven door must be closed.
RACK POSITION GUIDELINES FOR BAKING, ROASTING, BRAISING
Rack Position
Food Type
2
Puff pastry products, streudles, casseroles, muffins,
small pork poin, and Eye of Round roast.
3
Halved chickens, whole pork tenderloin, Cornish hens,
pot pies, frozen pizzas, quick breads (corn bread,
biscuits).
4
Roast tenderloin of beef, whole chicken, whole pork loin,
roasted vegetables such as spaghetti or acorn squash.
5
Whole turkey, capons, tip roasts and dressings.
6
Large cuts of roasts meats such as top round, standing
rib roast, crown roast of lamb and boston butts. Baked
and sweet potatoes, flat breads and cobblers.
RACK POSITION GUIDELINES FOR BROILING
Rack Position
Food Type
Boneless pork chops, boneless skinless chicken breast,
fish fillets, tuna steaks. Use a flat or shallow edged tray.
2
1/2 to 3/4" thick beef or tuna steaks, or pork chops.
London Broil.
3
1 to 1 1/2" thick steaks, 1 to 2" thick pork chops.
Lobster tails.
2
3
4
5
6
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