Broiling tips
l
Use the broiler pan and grid for
broiling. They are designed to drain
excess liquid and fat away from the
cookfng surface to help prevent
spatter, smoke or fire.
l
lf you broil small quantities, you may
want to use
a
small brofler pan. They
are available in the housewares
seqbn of many department stores.
l
For best broiling resufts, preheat at
BROIL for 5 minutes. Do not preheat
with broiler pan in pl-.
l
Rack position determines how infra-
red rays cook your food. The bwer
the position. the more broiler grid area
covered by the rays. See “Broiling
rack position chart” on next page for
more information.
l
To sear meat, place broiler pan at one
of the higher rack positions so that
meat ls very near the flame.
l
Small steaks may be broiled in the
higher rack posftions.
l
To cook large steaks and other thick
cuts of meat well done, move them to
a lower rack position after searfng.
l
Refer to a broiling chart in a reliable
cookbook 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
it is left in the heated oven.
FireHazard
l Piaca meat the correct dlstancs
from the burner. Meat placed too
close to the burner may spatter,
smoke, bum or catch fire during
broiling.
l To ensure adequate grease
drainage, do not use cookia
sheets or similar pans for
brollina Aho. covering the
broiler grid with foll h not
recommended. Poor dralnege of
grease may result In fire. If foil is
us4 cut slits In foil to corre-
spond wfth all openings In
broller grid. Grease can then
drain away and cool In pan.
17
