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16

USING YOUR RANGE

•

Use only the broiler pan and grid provided. They
are designed to drain extra juices from the cook-
ing surface. This drainage helps prevent spatter
and smoke.

•

To make sure the juices drain well, do not cover
the grid with foil.

•

Trim excess fat to reduce spattering. Slit the fat
on the edges to prevent curling.

•

Use tongs to turn meat to avoid losing juices.

•

Pull out oven rack to stop position before turning
or removing food.

•

After broiling, remove the pan from the oven
when removing the food. Drippings will bake on
the pan if left in the heated oven, making clean-
ing more difficult.

•

For easier cleaning, line the bottom of the pan
with aluminum foil. Clean the pan and grid as
soon as possible after each use.

B

ROILING

(

CONT

.

)

Broiling guidelines

Times are guidelines only and may need to be adjusted for individual tastes.

Recommended rack positions are numbered from the
bottom (1) to the top (5). For best results, place food
3 inches or more from broil burner.

7-8
8-9
9-10

6-7

10-11

4-5

3-4

8-9

18-20
11-16

4-5
7-9

medium rare 
medium 
well done 

bone-in pieces 
boneless breasts 

fillets 

1

⁄

4

-

1

⁄

2

" thick 

steaks 

3

⁄

4

-1" thick 

4

4

4

4

4

4

3
4

4

14-15
15-16
18-19

13-14

21-22

8-10

6-7

15-17

18-20
12-16

8-10
15-18