• Tendercutsof meatormarinatedmeatsarebestfor broiling.Thisincludesriband
loincutsofsteak,groundbeef,hamsteaks,poultrypiecesorfish. Forbestresults,
steaksshouldbe at least 1" thick. Thinnersteaksshouldbe pan-broiled.
• Donotcoverbroflergridwithfoilsfncethfspreventsfatdrippingsfromdrainfnginto
the bottomofthepan.
• Beforebroiling,removeexcessfatfrommeatandseoroedgesoffat(donoteutinto
meat)to preventmeat fromcurling. Salt after cooking.
• To preventdrysurfaceon fish or lean meats, brush melted butteron top.
• Foodsthat requireturningshouldbeturnedonlyonce duringbroiling,Turn meat
with tongsto avoidpiercingand lossofjuices.
Charttime is based on a preheated broil element usingthe "HI" setting.
*An "o"afterthe racknumberimpliesthatthe offset rackshouldbe used.
Note: Thischartisa suggestedguide. The timesmayvary withfood beingcooked.
NOTE: Afan comesonduringtheBROILcycle. If it doesnot,theovenbroilelement
wi))cycleon andoff. Ifthefan doesnotoperate,contactyourauthorizedJenn-
AirServiceContractorfor repair.
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