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43OPERATION
ENGLISH
• For best performance, center food on rack when using Speed Broil/Broil.
• This guide is only for reference. Adjust cook time according to your preference.
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.
- For bone-in steaks or chops that have been frenched (all meat removed from around the bone), wrap
the exposed sections of bone in foil to reduce burning.
Fish Fillets
1
/
4
to
1
/
2
" thick
463-4
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
Ham Slices
(precooked
)
1
/
2
" thick
46-82-4
Increase time 5 to 10
minutes per side for 1
1/2" thick or home-
cured ham.
Pork
Chops
Well done
1 (
1
/
2
" thick)
45-62-4
2 (1" thick) about 1lb. 3 9-10 4-6
Lamb
Chops
2 (1" thick) about
10 to 12 oz.
Medium 4 6 3-4
Well done 4 8 4-5
2 (1
1
/
2
" thick)
about 1lb.
Medium 3 10 5-6
Well done 3 12 6-8
Salmon
Steaks
2 (1" thick) 4 8 4-6 Grease pan. Brush
steaks with melted
butter.
4 (1" thick) about 1 lb.
394-6
Bread
1
/
2
" thick
4 0.5-1 0.5-1
Food Quantity and/or Thickness
Rack
Positio
n
First
Side
(min.)
Second
Side
(min.)
Comments
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