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• Tender cuts of meat or marinated meats are best for breiting. This includes riband
loincutsof 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.
• Do notcover broiier grid with foil since this prevents fat drippingsfrom draining into
bottom of pan,
• Before broiling, remove excess fat from meat andscore edges offat (do notcut 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 avold 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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