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The size, weight, thickness,
starting temperature and
your preference of doneness
will affect broiling times. This
guide is based on meats at
refrigerator temperature.
†The U.S. Department of Agriculture
says “Rare beef is popular, but you
should know that cooking it to only
140°F means some food poisoning
organisms may survive.” (Source:
Safe Food Book
, Your Kit
chen
G
uide, USDA Rev. June 1985.)
Broiling Guide
The oven and broiler compartment doors
must be closed during broiling.
■ Always use a broiler pan and grid. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
■ For steaks and chops, slash fat evenly
around the outside edges of the meat. To
slash, cut crosswise through the outer fat
surface just to the edge of the meat. Use
tongs to turn the meat over to prevent
piercing the meat and losing juices.
■ If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5 to 10 minutes only.
■ When arranging the food on the pan, do
not let fatty edges hang over the sides
because dripping fat could soil the oven.
■ The broiler compartment does not need to
be preheated. However, for very thin foods,
or to increase browning, preheat if desired.
■ Frozen steaks can be broiled by positioning
the shelf at the next lowest shelf position
and increasing the cooking time given in
this guide 1
1
⁄2 times per side.
The oven has 5 shelf positions.
*See illustration for description of shelf positions.
Quantity and/ Shelf* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. C 4 3 Arrange in single layer.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly. Up to
Well Done 1/2 to 3/4″ thick 8 patties take about
the same time.
Beef Steaks
Rare
†
1″ thick C 9 7 Steaks less than 1″ thick
Medium 1 to 1
1
⁄2 lbs. C 12 5–6 cook through before
Well Done B 13 8–9 browning. Pan frying is
recommended.
Rare
†
1
1
⁄2″ thick C 10 6–7 Slash fat.
Medium 2 to 2
1
⁄2 lbs. C 12–15 10–12
Well Done B 25 16–18
Chicken 1 whole B 30–35 15 Brush each side with
2 to 2
1
⁄2 lbs., melted butter. Broil
split lengthwise skin-side-down first.
4 bone-in breasts B 25–30 10–15
Lobster Tails 2–4 A 13–16 Do not Cut through back of
6 to 8 oz. each turn shell. Spread open. Brush
over. with melted butter before
broiling and after half
of broiling time.
Fish Fillets 1 lb. fillets C 5 5 Handle and turn very
1/4 to 1/2″ thick carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat broiler
to increase browning.
Ham Slices 1″ thick B 8 8
(precooked) 1/2″ thick B 6 6
Pork Chops 2 (1/2″ thick) B 10 4–5 Slash fat.
Well Done 2 (1″ thick) about 1 lb. B 13 9–12
Lamb Chops
Medium 2 (1″ thick) about B 8 4–7 Slash fat.
Well Done 10 to 12 oz. B 10 10
Medium 2 (1
1
⁄2″ thick) B 10 4–6
Well Done about 1 lb. B 17 12–14
Wieners
Similar Precooked
1 lb. pkg. (10) C 6 1–2 If desired, split sausages
Sausages, in half lengthwise; cut
Bratwurst into 5- to 6-inch pieces.
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