Broiling Tips; Broiling Chart - Jenn-Air W2780 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)
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 (no turning)
Fish Steaks, Buttered (1") 40 7 - 9 (no turning)
MISCELLANEOUS
Hot Dogs 40 2 2
Toast 4o 1 1
NOTE: This chart is a suggested guide. The times may vary withfood being cooked.
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