•Tender cuts of meat or marinated meets are best for broiling. This includes rib and loincuts of steak, ground beef, ham steaks, poultry pieces or fish. For beet results, steeks should be at least 1" thick. Thinner steaks should be pan-broiled.
•Do not cover broiler grid with foil since this prevents fat drippings from draining into the bottom of the pen.
•Before broiling, remove excess fat from meat and score edges of fat (do not cut into meat) to prevent meat from cuding. SaJt after cooking.
•To prevent dry surface on fish or lean meats, brush melted butter on top.
•Foods that require turning should be turned only once during broiling. Turn meat with tongs to avoid piercing and loss of juices.
*An "o" after the rack number implies that the offset rack should be used,
Note: This chart is a suggested guide. The times may vary with food being cooked.
NOTE; A fan comes on dudng the BROIL cycle. If it does not, the oven broil element will cycle on and off. If the fan does not operate, contact your authorized Jenn- Air Service Contractor for repair.
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