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Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because these rays travel only in straight lines, the effective cooking area of
the broiler is reduced when using the higher rack position. At high-rack positions, the rays cannot reach all corners of the broiler
grid, so larger pieces of meat might not broil sufficiently at the outer edges. The effective cooking areas on the broiler grid for
each rack position is shown.
95%
80%
65%
50%
35%
25%
Broiling
Broiling Tips
•
ALWAYS
use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the
cooking surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler
tray.
• Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before
removing.
• ALWAYS pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated
oven after broiling.
Note: Position 6 is the closest to the broiler and
position 1 is the closest to the oven bottom.
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