Broil or Grill

If the broiler or grill is not preheated, the food will stick to it and you will tear the food apart when it is turned or removed from the grill. The broiler or grill must be preheated to hot.

Generally speaking thick meats and poultry should be cooked further from the heat and at lower temperatures than thin cuts, since they require longer cooking times. Thin cuts of meat and fish fillets are cooked quickly and need not be turned. The hot broiler sears and cooks their underside as the top cooks and browns. Always place on serving platter with the browned side up.