Broiling Chart - Jenn-Air W156 Use And Care Manual

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, 550°F, PREHEATED)
Approximate Minutes/Side
Rack
FOODS Position 1st Side 2rid Side
BEEF
Steak (1") 40
Rare 6 4
Medium 8 6
Well 11 8
Hamburgers(¾") 40
Rare 5 4
Medium 7 5
Well 9 7
PORK
Bacon 40 2 1-2
Chops (1/2") 40 6 5
Chops (1") 3 10-11 9-10
Ham Steak 40 3 2
.... Sausage Patties 40 4 3
LAMB
Chops (1") 4o
Medium 6 6
Well 8 7
POULTRY
Breast Halves (Bone-in) 3 9-10 7-10
SEAFOOD
FishFillets,Buttered 4o 7-9 (no turning)
FishSteaks,Buttered(1") 40 7-9 (no turning)
MISCELLANEOUS
Hot Dogs 4o 2 2
Toast 4o 1 1
NOTE: This chart is a suggested guide. The times may vary with food being cooked.
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