l
Fish and chicken
are some foods
that
may cook better if you use lower broiling
temperatures.
NOTE: Leave
the oven door partly open
whenever using the oven to broil. This
allows the oven to maintain proper
temperatures.
Broiling rack position chart
RACK POSI-
TION FROM
BOlTOM
4
3
2
TYPE OF FOOD/
DONENESS
Hamburger patties and
thin steaks, l/i” 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
1 chops, whole fish
Broiling tips
l
Use
the broiler pan and grid for broiling.
They are designed to drain excess liquid
and fat away from the cooking surface to
help prevent spatter, smoke or fire.
l
Refer
to a broiling chart in a reliable cook-
book for correct broiling times.
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
I
. Place meat the correct distance from the
element. Meat placed too close to the
element may 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 recommended. Poor
drainage of grease may result in fire. 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.
17
