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26
USING THE OVEN
RECOMMENDED BROILING GUIDE
The size, weight, thickness, starting temperature, and
your preference of doneness will affect broiling times.
This guide is based on meats at refrigerator temperature.
For best results when broiling, use a pan designed for
broiling (refer to Fig.1)
Fig.1
Broiling Chart
Food
Quantity and/or
Thickness
Upper oven Lower oven
Comments
Shelf
Position
First Side
(minutes)
Second Side
(minutes)
Shelf
Position
First Side
(minutes)
Second Side
(minutes)
Ground Beef
Well done
1 lb. (4 patties)
1
/
2
to
3
/
4
” thick
B 6-8 5-7 E 5-7 3-5 Space evenly. Up to 8 patties may
be broiled at once.
Beef Steaks
Rare
Medium
Well done
Rare
Medium
Well done
1” thick
1 to 1
1
/
2
lbs.
1
1
/
2
” thick
2 to 2
1
/
2
lbs.
B
B
B
A
A
A
3-4
4-5
5-6
8
9
10
2-3
2-3
3-4
3-4
4-5
5-6
E
E
E
D
D
D
5
5-7
6
10
10-12
12
2-3
3-4
4-5
4
5-6
6-8
Steaks less than 1" thick cook
through before browning.
Pan frying is recommended. Slash fat.
Chicken 1 whole cut up 2 to 2
1
/
2
lbs., split lengthwise
2 Breasts
A
A
10
9-10
4-6
3-5
C
D
14-16
8-9
4-6
3-5
Broil skin-side-down rst.
Lobster Tails 2–4
10 to 12 oz. each
- - - B 12-14 Do not
turn over
Cut through back of shell. Spread
open. Brush with melted butter before
broiling and after half of broiling time.
Fish Fillets
1
/
4
to
1
/
2
” thick B 5 2-3 D 6 3-4 Handle and turn very carefully.
Brush with lemon butter before
and during cooking, if desired.
Ham Slices
(precooked)
1
/
2
” thick B 4-5 2-3 D 6-8 2-4
Increase time 5 to 10 minutes pre side
for 1
1
/
2
" thick or home-cured ham.
Pork Chops
Well done
1 (
1
/
2
” thick)
2 (1” thick) about 1 lb.
B
A
7
7
3-5
2-4
E
D
5-6
9-10
2-4
4-6
Slash fat.
Lamb Chops
Medium
Well done
Medium
Well done
2 (1” thick) about
10 to 12 oz.
2 (1
1
/
2
” thick)
about 1 lb.
B
B
A
A
4-5
5-6
9
10
2-3
3-4
4-5
5-6
D
D
D
D
6
8
10
12
3-4
4-5
5-6
6-8
Slash fat.
Salmon
Steaks
2 (1” thick)
4 (1” thick) about 1 lb.
B
A
6
7
3-5
3-5
D
D
8
9
4-6
4-6
Grease pan. Brush steaks with
melted butter.
• This chart is only for reference. Adjust cook time according to your preference.
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