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44 OPERATION
• This guide is only for reference. Adjust cook time according to your preference.
• Do not use the gliding rack in position 7.
NOTE
• The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of
food-borne 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)
Tips for Broiling
• Beef
- Steaks and chops should always be allowed to rest for five minutes before being cut into and eaten.
This allows the heat to distribute evenly through the food and creates a more tender and juicy result.
- Pieces of meat that are thicker than two inches should be removed from the refrigerator 30 minutes
prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when
broiling. Cooking times will likely be shorter than the times indicated in the Broiling Chart.
Lobster Tails
2–4
10 to 12 oz. each
59-12
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
62-42-4
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
Ham Slices
(precooked)
1
/
2
" thick
52-42-4
Increase time 5 to 10
minutes per side for 1
1/2" thick or home-
cured ham.
Pork Chops
Well done
2 (
1
/
2
" thick)
63-64-7
2 (1" thick) about 1 lb. 5 5-8 5-8
Lamb Chops
2 (1" thick)
about 10 to 12
oz.
Medium 6 3-5 2-5
Well done
65-74-7
2 (1
1
/
2
" thick)
about 1 lb.
Medium 6 7-9 7-9
Well done 6 9-11 7-9
Salmon Steaks
2 (1" thick) 5 8-10 3-5 Grease pan. Brush
steaks with melted
butter.
4 (1" thick) about 1 lb.
5 9-11 4-6
Food
Quantity and/or
Thickness
Rack
Position
First
Side
(min.)
Second
Side
(min.)
Comments
us_main.book.book Page 44 Tuesday, September 6, 2022 9:13 AM
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