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llroili._
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)
ApproximateMinutes/Side
Rack
FOODS
Position
1st Side
2ndSide
BEEF
Steak (1")
'
4o
Rare
6
4
Medium
8
6
Well
11
8
Hamburgers (¾")
4o
Rare
5
4
Medium
7
5
Well
9
7
PORK
Bacon
40
2
1-2
Chops(1/2")
4o
6
5
Chops(1")
3
10-11
9-10
Ham Steak
40
3
2
SausagePatties
4o
4
3
LAMB
Chops(1")
40
6
6
Medium
Well
8
7
POULTRY
BreastHalves (Bone-in)
3
9-10
7-10
SEAFOOD
FishFillets,Buttered
4o
7-9
(no turning)
FishSteaks,Buttered !I")
4o
7-9
(nO turning)
4o
2
2
I
4o
1
1
NOTE: This chart is a suggested guide. The times may vary with food being cooked.
35
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