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• Tendercutsofmeat or marinated meats are best for broiling. This includes rib and
loin cuts of steak, ground beef, ham steaks, poultry pieces or fish. For best results,
steaks should be at least 1" thick. Thinner steaks should be pan-broiled.
• Do notcover broiler grid with foi! since this prevents fat drippings from draining into
the bottom of the pan.
• Before broiling, remove excess fat from meat and score edges offat (do notcut into
meat) to prevent meat from cud!rig. 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.
Chart time is based on a preheated broil element using the "HI" setting.
*An "o" after the rack number implies that the offset rack should be used.
Note: This chart is a suggested guide. The times may vary with food being cooked.
NOTE: A fan comes on during the BROIL cycle. If it does not,the oven broil element
wiltcycle on and off. Ifthe fan does not operate, contactyour authorized Jenn-
Air Service Contractor for repair,
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