� Tendercuts of meat or marinated meatsare best for broiling. This includes rib and loin cuts of steak, ground beef, ham steaks, poultry pieces or fish. Forbest results, steaks should be at least 1" thick� Thinner steaks should be pan-broiled. � Do not cover broiler grid with foil since this preventsfat drippingsfrom draining into the bottom of the pan. � Beforebroiling,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.
Chart time is based on a preheated broil element using the "HI" setting�
c
,�#
4
......
""
';
'
t
'.
r
2,
*An "o" after a rack number implies that the offset rack should be used� Note: This chart is a suggestedguide� The times may vary with food being cooked. 33
