Using Your Range
Continued
Broiling tips
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The effective useful cooking area of
the broiler is reduced when you use
the higher rack positions. In the
second from the top rack position, the
infra-red rays cover only about 85% of
the broiler grid area.
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To sear meat, place broiler pan at one
of the higher rack positions so that
meat is very near the flame.
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Small steaks, hamburger patties, etc.,
may be broiled in the higher rack
positions.
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To cook large steaks and other thick
cuts of meat well done, move them to
a lower rack position after searing.
When broiling meat with a high fat
content, it is recommended that the
second rack position or a lower rack
position be used.
Broiling chart
The times and temperatures shown are
provided as a general guide. Both may
be varied to brown food or to achieve
desired doneness.
