• Tendercutof meat ormarinatedmeatsarebestfor broiling.Thisincludesriband
loincutsofsteak,groundbeef, ham steaks, lambchops,poultrypiecesor fish, For
best results,steaksshouldbe at least 1" thick. Thinnersteaks shouldbe pan-
broiled.
• Do notcoverbroilergridwithfoilsincethis preventsfat drippingsfromdraininginto
bottomof pan.
• Beforebroiling,removeexcessfatfrommeatandscoreedgesoffat (donotoutinto
meat)to preventmeats from curling. Salt after cooking.
• To preventdry surfaceon fishor lean meats,brushmeltedbutteron top.
• Foodsthatrequireturningshouldbe turnedonly onceduringbroiling. Turn meat
withtongs to avoid piercingand lossofjuices.
Broiling Chart
(Preheated)
..........................................................................._=................. _:_ _ .......... _"_ _......_i
i .....
= , =
. o ._:
..............
i ......................................................................,............
_) _ _ ...... _ .........
....... , i
...._ _ _ i_ ,_,
...... ........= ..........
_;_ ........ _!__ i_I_i_" ,==......... _
Note=Thischartis a suggestedguide. The times may varywithfood beingcooked.
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