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• 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.
• Cooking times given in the chart are to be used only as a guide.
• The oven has a variable broil feature which means that the broiling temperature
can be varied by selecting a lower temperature setting on the TEMPERATURE
knob. Using a lower temperature setting will cause the broil element to cycle
on and off. This feature can be used for foods that need to cook more slowly
or need less radiant heat. If foods are broiling too fast, the control can be
set at a lower temperature to reduce the cooking speed rather than moving
the broiler pan to a lower rack.
NOTE: A fan should come on during the BROIL cycle. If it does not, the oven broil element
will cycle on and off. If the fan does not operate, contact your authorized Jenn-
Air Service Contractor for repair.
BROILING CHART
(BROIL, 550°F, PREHEATED)
Rack Approximate,Minutes/Side,,
FOODS Position 1st Side 2nd Side
BEEF
Steak (1") 4o
Rare 6 4
Medium 8 6
Welt 11 8
Hamburgers (%") 40
Rare 5 4
Medium 7 5
Well 9 7
PORK
Bacon 40 2 1-2
Chops(1_,,) 40 6 5
Chops (1") 3 10-11 9-10
Ham Steak 40 3 2
SausagePatties 40 4 3
LAMB
Chops (1") 4o
Medium 6 6
Well 8 7
POULTRY
BreastHalves(Bone-in) 3 9,-10 7-10
SEAFOOD
FishFillets,Buttered 4o 7-9 (noturning)
Fish Steaks, Buttered (1") 40 7-9 (no turning)
MISCELLANEOUS
Hot Dogs 40 I 2 2
Toast 40 , 1 1
NOTE: This chart is a suggested guide, The times may vary with food being cooked,
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