Broiling Chart - JENN-AIR PRD3030 Guía Para El Uso Y El Cuidado

OVEN USE
Set a minute timer for the minimum time to check the food. Steaks should be at least one inch
thick if a rare doneness is desired. It is difficult to get rare with meat that is thinner, or to get a
nice brown piece of meat.
For best results, steaks and chops should be at least 3/4-inch thick. Thinner cuts should be pan
broiled.
Before broiling, trim excess fat to prevent excessive spattering or smoking. Cut slashes in the
outer edges of the fat to prevent curling during cooking.
Season meat after cooking. Salt tends to draw juices out of the meat and delay browning.
Use a broiler pan with an insert designed to drain excess liquid and fat away from the cooking
surface. This is to prevent spatters and smoke.
For a brown exterior and rare interior, meat should be close to the broil element. For well-done
meat, place the broiler pan farther from the element.
Increasing the distance between the meat and the broil element will help reduce spattering
and smoking.
Select rack #1 or #2 for longer cooking foods such as chicken pieces. Broil rib side-up first for
chicken breast and turn 3 times.
Foods that require turning should be turned only once during broiling, except for chicken. Turn
after half the recommended cooking time.
It is not necessary to turn over thin foods (filet of fish, ham slices, etc.) Liver slices must be
turned over.
When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or
pottery as this type of glassware cannot withstand the intense heat of the broiler burner.
NOTE: You cannot use the broiler and the bake element at the same time. When one is on,
the other cannot be turned on. Do not use the convection fan in the broil mode.
TYPE OF MEAT
BACON
BEEF STEAK
I-inch thick
CHICKEN
Pieces
FISH
Fillets
Steaks, 1-inch thick
GROUND BEEF PATTIES
3/4-inch thick
HAM SLICE, precooked
1/2-inch thick
PORK CHOPS
1-inch thick
TOAST
* The top rack position is position #3.
** Broiling times are approximate and may vary depending on the meat.

BROILING CHART

RACK POSITIONS* DONENESS
3 Well Done
3 Medium
3 Well Done
1 or 2 Well Done
1 or 2
3
3
3 Well Done
3
3 Well Done
3 Golden Brown
21
TOTAL COOK TIME
6 to 10
15 to 18
19 to 23
30 to 50
Flaky 8 to 12
Flaky 10 to 15
15 to 18
Warm 8 to12
22 to 26
2 to 5
(MINUTES)**