Jenn-Air FCE70610 Use And Care Manual page 33

• Tender cuts of meat or mannated meatsare bestfor broiling.This includesriband
loincutsof steak, groundbeef, ham steaks,lambchops,poultrypieces orfish. For
best results,steaks should be at least 1" thick. Thinner steaks should be pan-
broiled.
• Do notcoverbroilergridwithfoil sincethis preventsfat drippings from draininginto
bottomof pan.
• Beforebroiling,removeexcess fat from meatand score edges offat (do notcut into
meat) to prevent meat from curling. Salt after cooking•
• To preventdry surface on fish or lean meats, brush melted butter on top.
• Foodsthat requireturningshouldbe turned oniy once during broiling. Turn meat
with tongs to avoid piercingand loss of juices.
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