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Broiling guidelines
Choose a suitable shelf posi
ti
on. To ensure that meat is cooked through rather than just
browned on the outside, broil thick pieces of meat and poultry on shelf posi
tions
2 or 3.
Use shelf posi
ti
on 4 for thinner items that need less cooking
time
like steaks, chops, or
hamburger pa
tti
es.
When
fi
nishing
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
