Jenn-Air FCE10610 Use And Care Manual page 34

• Tender cuts of meat or marinated meats are best for broiling. This includes rib and
Io#l cuts of stesk, ground beef, h_m 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 toss of juices.
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