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Broiling guidelines
Choose a suitable shelf posion. To ensure that meat is cooked through rather than just
browned on the outside, broil thick pieces of meat and poultry on shelf posions 2 or 3.
Use shelf posion 4 for thinner items that need less cooking me like steaks, chops, or
hamburger paes.
When finishing off meals by browning the top under the broiler, use metal or
glass-ceramic bakeware. Do not use heatproof glass or earthenware, as these cannot
withstand the intense heat of the broiler.
Center the item in the oven, so that it is directly under the broil
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