Loading ...
Loading ...
Loading ...
27
HOW TO USE
ENGLISH
Food
Quantity and/or
Thickness
Upper oven
Comments
Shelf
Position
First side
(Min-
utes)
Second
side
(Min-
utes)
Ground beef
Well done
1 Ib. (4 patties)
1/2 to 3/4” thick
A 5-7 3-5 Space evenly. Up to 8 patties may be broiled at
once.
Beef Steaks
Rare
Medium
Well Done
1” thick
1 to 1 1/2 lbs.
A 6-7 2-3
Steaks less than 1" thick cook through before
browning.Pan frying is recommended. Slash fat
A 7-8 3-4
A 8-9 4-5
Rare
Medium
Well Done
1 1/2” thick
2 to 2 1/2 lbs.
A 8 3-4
A 9 4-5
A 10 5-6
Chicken
1 whole cut up 2 to
21/2lbs., split length-
wise
A 8-10 5-7 Broil skin-side-down first.
2 breasts A 8-9 5-6
Fish Fillets
1/4 to 1/2” thick A 5 2-4 Handle and turn very carefully.
Brush with lemon butter before and during cook-
ing, if desired.
Ham Slices
(precooked)
1/2” thick A 6-7 2-3 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) A 4-6 3-5 Slash fat.
2 (1” thick) about 1lb. A 7-9 5-7
Lamb Chops
Slash fat.
Medium 2 (1” thick) about
10 to 12 oz.
A 7-8 2-3
Well Done A 8-9 3-4
Medium 2 (1/2” thick) about 1lb. A 6-7 2-3
Well done A 7-8 3-4
Salmon Steaks
2 (1” thick) A 7-9 3-5 Grease pan. Brush steaks
with melted butter.
4 (1” thick) about 1lb. A 8-10 3-5
• Broiling times may be affected by the size, weight, thickness, starting temperature and your preference of doneness.
This guide is based on meats at refrigerated temperatures.
NOTE
• 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 Kitchen Guide. USDA Rev. June 1985.)
NOTE
BROILING CHART
This chart is only for reference. Adjust cook time according to your preference.
Loading ...
Loading ...
Loading ...