Broiling rack position chart
3
2
I
1
TYPE OF FOOD/
DONENESS
Hamburger patties and
thin steaks, %” thick or
less.
Quickly searing food,
rare and medium
steaks, medium patties
ham slices, fish steaks,
frankfurters.
Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish.
Not used for broiling.
Energy saving tips
Although the energy used for cooking is
usually a very small percentage of the total
energy used in the home, cooking energy
can be used efficiently. Here are some tips
to help you save energy when using your
cooking product:
l
Use pans with flat bottoms, straight sides,
and tight-fitting lids.
l
Match the pan to the surface unit size.
l
Cook with a minimum of liquid or fat to
help shorten cooking time.
l
Preheat pans only when recommended
and for the shortest time possible.
l
Start food on higher heat settings, then set
surface unit control on low or off to finish
cooking. Use retained heat for cooking
when possible.
l
Use the more efficient surface units
instead of the oven when possible.
l
Turn on the surface unit only after placing
filled pan on the unit.
l
“Oven peeking” may cause heat loss,
longer cooking times, and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
l
Bake cakes, pies, or cookies when oven is
warm. Best time to bake is right after a meal
has been cooked in the oven.
l
Preheat the oven no longer than necessary.
l
Plan your meals for the most efficient use
of the range. When using the oven to cook
one food, try to cook the rest of the meal in
it also.
l
Do not preheat when broiling, roasting, or
cooking items such as casseroles.
l
Keep reflector bowls clean for best heat
reflection.
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