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• Tendercuts of meator marinatedmeatsare bestfor broiling. This includesriband
loincuts of steak,groundbeef,hamsteaks, poultrypiecesor fish. For bestresults,
steaksshould be at least 1" thick. Thinner steaks should be pan-broiled,
• Do not coverbroilergrid withfoil sincethis preventsfat drippingsfrom draininginto
the bottom of the pan.
• Beforebroiling,removeexcessfatfrom meatandscoreedgesoffat (do notcut into
meat)to prevent meat from curling. Salt after cooking.
• To preventdry surface on fish or lean meats,brush melted butter on top.
• Foodsthat requireturningshouldbe turned only once during broiling. Turn meat
with tongs toavoid piercingand loss of juices.
Charttime is based on a preheated broil element usingthe "HI" setting.
*An "o" after a rack number implies that the offset rack should be used.
Note: This chart is a suggestedguide. The times may vary with food being cooked.
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