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Broiler Pan

boiler pan

This shallow pan (about 1 inch deep) is always made of metal, since it’s intended for use directly under the heat source at very hot temperatures.

How to Use

There is a slotted rack that fits over the top of the pan. The rack allows meat and other food to sit above the grease and food drippings that collect in the pan.

How to Buy

Look for a broiler pan with easy-to-grip handles the use of potholders is a must. Since meats are commonly broiled, these pans are usually dark in color and are often a speckled enamel.

Tips

Do not preheat the broiler. Set the oven control to broil; place food on the rack in the broiler pan. The door must be left ajar on some electric ranges or the thermostat will cause the broiler to switch off when a certain temperature is reached. In gas ranges, broiling is done with the door closed. The distance from the heat to the food is important. If the food is too close to the heat, it will burn. For easy clean-up, line the broiler pan with foil; toss the foil after cooking. Spray the broiler rack with cooking spray to make cleaning easier.

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