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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Jenn-Air WM2780, WW2780 manual Broiling Tips

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