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23
The size, weight, thickness, starting temperature,
and your preference of doneness will aect 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
Food
Thickness
Upper oven Lower oven
Comments
Shelf
Position
First Side
Second
Side
Shelf
Position
First Side
Second
Side
Ground Beef
4 patties about 1 lb.
1
/2 to
3
/4” thick
B 5-7 3-5 E 4-6 3-5 Space evenly. For 1-4 patties,
use Speed broil. For more than
4 patties, use Broil.
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 lb., 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.
• For best performance, center food on rack when using Speed Broil/Broil.
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