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• Tender cut of meat or marinated meats are best for broiling. This includes rib and
loincuts of steak, ground beef, ham steaks, lamb chops, poultry pieces or fish. For
best results,steaks should be at leeat 1" thick. Thinner steaks should be pan-
broiled.
• Do notcoverbroilergridwithfoil sincethis preventsfat drippings from draininginto
bottomof pan.
• Beforebroiling,removeexcessfat from meatand scoreedges offat (do notcutinto
meat) to prevent meats from cuding. Salt after cooking.
• To preventdry surface on fish or lean meats, brushmelted butteron top.
• Foodsthat requireturningshouldbe turnedonly once duringbroiling. Turn meat
with tongsto avoid piercingand lossof juices.
Charttime is based on a preheated broil burner usingthe "Hi" setting.
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Note: This chart is a suggested guide. The times may vary with food being cooked.
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