Oven Use
30
Broiling guidelines
Choose a suitable shelf position. To ensure that meat is cooked through rather than
just browned on the outside, broil thick pieces of meat and poultry on shelf positions 2
or 3. Use shelf position 4 for thinner items that need less cooking time like steaks,
chops, or hamburger patties.
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 broiler.
