Jenn-Air W30400 manual 1Broiling Tips, 1Broiling Chart

1Broiling Tips 1

0Tender cuts of meat or marinated meats are best for broiling. This includes rib and loin cuts of steak, ground beef, ham steaks, poultry pieces or fish. For best results, steaks should be at least 1” thick. Thinner steaks should be pan-broiled.

0Do not cover broiler grid with foil since this prevents fat drippings from draining into bottom of pan.

0 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.

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

0Foods that require turning should be turned only once during broiling. Turn meat with tongs to avoid piercing and loss of juices.

1Broiling Chart ]

Chart time is based on a preheated broil element usino the “HI” settino.

			Rack	/Approximate	Minutes/Side)	1
Foods			Position*	1st Side	2nd Side
BEEF
Steak	(1”) ..		40
Medium				9	7
Well				11	8
Hamburgers		(3/4”)	40
Medium				5	3-4
Well				6	4-5
PORK
Bacon			40	2	l-2
Chops	(l/2’)	.:	40	7:	5-6
Chops	(1”).		3	10-11	Q-10
Ham Slice			40	4	2-3
POULTRY
Breast Halves (Bone-in)			3	11-12	Q-l 1
SEAFOOD
Fish Steaks,		Buttered (1’)	40		(no turning)
MISCELLANEOUS			*.
Hot Dogs			‘.&J	‘.	2
Toast			’ 40		1

*An “0”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.

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