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• 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 orfish. 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 fat drippings from draining into
the bottom of the 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.
• Foods that require turning should be turned only once during broiling. Turn meat
with tongs to avoid piercing and loss of juices.
Chart time is based on a preheated broil element using the "HI" setting.
*An "o" after a 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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