Loading ...
Loading ...
Loading ...
24
Food
Quantity and/or
Thickness
Upper oven
Comments
Shelf
Position
First side
(Minutes)
Second side
(Minutes)
Ground beef
4 patties about 1 lb.
1/2 to 3/4" thick
A or B* 5-7 3-5 Space evenly. Up to 8 patties
may be broiled at once.
Beef Steaks
Rare
Medium
Well Done
2 (1" thick) about 1 to 2 lbs.
A or B* 4-9 2-6
Steaks less than 1" thick cook
through before browning. Pan
frying is recommended. Slash
fat.
A or B* 5-10 2-6
A or B* 6-11 2-6
Rare
Medium
Well Done
2 (1 1/2" thick)
about 2 to 2 1/2 lbs.
A 7-11 7-11
A 8-12 7-11
A 9-13 7-11
Chicken
1 whole cut up 2 to
2 1/2 lbs., split lengthwise
A 7-13 4-8 Broil skin-side-down rst.
2 breasts A 7-12 4-7
Fish Fillets
1/4 to 1/2" thick A 3-7 1-5 Handle and turn very carefully.
Brush with lemon butter before
and during cooking, if desired.
Ham Slices
(precooked)
1/2" thick A 5-8 1-4 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) about 1/2 lb. B* 4-6 2-4 Slash fat.
2 (1" thick) about 1 lb. A or B* 6-10 3-6
Lamb Chops
Slash fat.
Medium 2 (1" thick)
about 10 to 12 oz.
A or B* 5-10 2-6
Well Done A or B* 6-11 2-6
Medium 2 (1/2" thick) about 1 lb. A 8-12 7-11
Well done A 9-13 7-11
Salmon
Steaks
2 (1" thick) about 1 lb. A 6-12 3-8 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 Broil.
Broiling times may be aected by the size, weight, thickness, starting temperature and your preference of
doneness. This guide is based on meats at refrigerated temperatures.
The USDA advises that consuming raw or undercooked sh, meat, or poultry can increase your risk of foodborne
illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
• Ground beef : 160 °F (71.1 °C)
• Poultry: 165 °F (73.9 °C)
• Beef, veal, pork, or lamb: 145 °F (62.8 °C)
• Fish/seafood: 145 °F (62.8 °C)
Loading ...
Loading ...
Loading ...