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Broiling Tips
• Tender cuts of meat or marinated meats are best for broiling. This includes rib and
loin cuts 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 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 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.
BROILING CHART
(BROIL, PREHEATED)
Foods
BEEF
Rare 4 Hi 8-10 6-7
Medium Hi
Well Lo
Hamburgers (3 oz.)
Medium Hi
Well Lo
PORK
Bacon - Thick slice 3 Lo 6 4-5
1 "
Chops ( /2 ) 4 Hi 7-8 6-7
Chops (1") 17-18 15-16
Ham Steak 4 Hi ' 4 3
Sausage Links 4 Hi 3-4 2-3
Sausage Patties
LAMB
Chops (1")
Medium
, Well
POULTRY
Hot Dogs 4 = Hi 3-4 2-3
Toast 4 Hi 1-2 1-2
NOTE: This chart is a suggested guide. The times may vary with food being cooked.
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