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Broiling Tips
• Tender cuts ofmeat or marinated meatsare best for broiling. This includes riband
loincuts ofsteak, 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 notcover broiler grid with foil since this prevents fatdrippings 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.
• Foodsthat require turning should be turned only once during broiling. Turn meat
with tongs to avoid piercing and loss of juices.
BROILING CHART
(BROIL, 550°F, PREHEATED)
Rack Approximate (Minutes/Side)
Foods Position 1st Side 2nd Side
BEEF
Steak (1") 40
Rare 6 4
Medium 8 6
Well 11 8
Hamburgers (3/4") 4o
Rare 5 3-4
Medium 7 4-5
Well 9 6-7
PORK
Bacon 40 2 1 - 2
Chops (1/2") 40 6 5
Chops (1") 3 10- 11 9- 10
Ham Steak 4o 3 2
Sausage Patties 40 4 3
LAMB
Chops (1") 40
Medium 6 6
Well 8 7
POULTRY
Breast Halves (Bone-in) 3 9 - 10 7 - 10
SEAFOOD
Fish Fillets,Buttered 40 7 - 9 (noturning)
Fish Steaks, Buttered (1") 40 7 - 9 (no turning)
MISCELLANEOUS
Hot Dogs 40 2 2
Toast 4o 1 1
NOTE: This chart is a suggestedguide. The times mayvary withfood being cooked.
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