Broiling Chart - Jenn-Air JER8500AAA Use And Care Manual

Broiling is used for tender cuts of meat or marinated • When broiling in an electric oven, the door should be
meats, poultry, fish and some fruits and vegetables. The opened to the broil stop position (opened about
food is placed directly under the broil element. 4-inches).
Cooking time is determined by the desired degree of
doneness and the distance between the food and the
element.
• For best results, steaks and chops should be at least
3/4-inch thick. Thinner cuts should be pan broiled. _
• Before broiling, trim excess fat to prevent excessive
spattering or smoking. Cut slashes in the outer edges '_ ,__/_ /
of the fat to prevent curling during cooking.
• Season meat after cooking. Salt tends to draw juices
out of the meat and delay browning. / Ill/ _
• Preheat broil element 3 to 4 minutes for optimum
browning.
• Use a broiler pan with an insert designed to drain
excess liquid and fat away from the cooking surface.
This is to prevent spatters and smoke.
• For a brown exterior and rare interior, meat should be • Select Lo Broil for longer cooking foods such as
close to the broil element. For well-done meat, place chicken pieces.
the broiler pan farther from the element.
• Foods that require turning should be turned only once
• Increasing the distance between the meat and the broil during broiling. Turn after half the recommended
element will help reduce spattering and smoking, cooking time.
BROILING CHART
BACON #4 Well Done 6 to 10 min.
BEEF STEAKS
1-inchthick #4 Medium 15 to 18 min.
#4 Well Done 19 to23 min.
CHICKEN LO BROIL
Pieces #3 or #4 Well Done 30 to45 min.
FISH
Fillets #4 Flaky 8 to 12 min.
Steaks,1-inchthick #4 Flaky 10 to 15 min.
GROUND BEEF PA'n'IES
3/4-inchthick #4 Well Done 15 to 18 min.
HAMSLICE, precooked
1/2-inch thick #4 Warm 8 to 12 min.
PORKCHOPS
1-inchthick #4 Well Done 22 to 26 min.
* The toprackposition is position #5.
** Broiling timesare approximate and may varydepending on the meat.