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41OPERATION
ENGLISH
Recommended Broiling Guide
The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling
times.
This guide is based on meats at refrigerator temperature. For best results when broiling, use a pan
designed for broiling.
a Grid (sold separately)
b Broiler pan (sold separately)
Upper Oven
Food Quantity and/or Thickness
Rack
Positio
n
First
Side
(min.)
Second
Side
(min.)
Comments
Ground
Beef
Well done
1 lb. (4 patties)
1
/
2
to
3
/
4
" thick
23-62-5
Space evenly. For 1-4
patties, use Speed
Broil in upper oven.
For more than 4
patties, use Broil in
lower oven.
Beef
Steaks
1" thick
1 to 1
1
/
2
lbs.
Rare 2 3-4 2-3
Steaks less than 1"
thick cook through
before browning. Pan
frying is
recommended. Slash
fat.
Medium 2 4-5 2-3
Well done 2 5-6 3-4
1
1
/
2
" thick
2 to 2
1
/
2
lbs.
Rare 1 8 3-4
Medium 1 9 4-5
Well done 1 10 5-6
Chicken
1 whole, 2 to 2
1
/
2
lbs., split lengthwise
1104-6
Broil skin-side-down
first.
2 Breasts 1 8-10 3-5
Lobster
Tails
2–4
10 to 12 oz. each
Cut through back of
shell. Spread open.
Brush with melted
butter before broiling
and halfway through
broiling time.
Fish Fillets
1
/
4
to
1
/
2
" thick
252-3
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
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