Broiling Tips

•Tender cuts of meat or marinated meatsare best for broiling. This includes rib and loincuts of steak, ground beef, ham steaks, lamb chops, poultry pieces or fish. For

best results, steaks should be at least 1" thick. Thinner steaks should be pan- broiled.

•Do not cover broiler grid with foil since this prevents fatdrippings from draining into bottom of pan.

•Before broiling, remove excess fat from meat and score edges of fat (do not cut into meat) to prevent meat from curling. Salt after cooking.

•To prevent dry surface on fish or lean meats, brush melted butter on top.

•Foodsthat require turning should be turned only once during broiling. Turn meat with tongs to avoid piercing and loss of juices.

BROILING CHART

(BROIL, 550°F, PREHEATED)

	Rack	Approximate	(Minutes/Side)
Foods	Position	1st Side	2nd Side
BEEF
Steak (1")	40
Rare		6	4
Medium		8	6
Well		11	8
Hamburgers (3/4")	4o
Rare		5	3-4
Medium		7	4-5
Well		9	6-7
PORK
Bacon	40	2	1 - 2
Chops (1/2")	40	6	5
Chops (1")	3	10- 11	9- 10
Ham Steak	4o	3	2
Sausage Patties	40	4	3
LAMB
Chops (1")	40
Medium		6	6
Well		8	7
POULTRY
Breast Halves (Bone-in)	3	9 - 10	7 - 10
SEAFOOD
Fish Fillets,Buttered	40	7 - 9	(no turning)
Fish Steaks, Buttered (1")	40	7 - 9	(no turning)
MISCELLANEOUS
Hot Dogs	40	2	2
Toast	4o	1	1

NOTE: This chart is a suggestedguide. The times may vary withfood being cooked.

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