•Tender 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
•Do not cover broiler grid with foil since this prevents fat drippings 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 cuding. Salt 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.
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Chart time is based on a preheated broil element using the "HI" setting.
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*An "0" after the rack number implies that the offset reck should be used.
Note: This chart is a suggested guide. The times may vary with food being cooked.
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