• Tendercuts of meat ormarinated meats are best for broiling,This includes riband
loin cutsof steak, greund beef,ham steaks, poultry piecesor fish. For best results,
steaks should beat least 1"thick. Thinner steaks should bepan-broiled.
• Do not cover broiler grid with foil sincethisprevents fat drippingsfrom draining into
bottom of pan.
•Beforebroiling, removeexcess fatfrom meat andscore edges of fat(do notcut 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.
Chart timeisbased on apreheated broil erement using the"HI" setting.
*An"o" afterarack number implies that the offset rackshould be used.
Note: This chart is a suggested guide. Thetimes may vary with food being cooked.
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