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27
HOW TO USE
ENGLISH
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
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 lengthwise
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 cooking, 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
This chart is only for reference. Adjust cook time according to your preference.
For best performance, center food on rack when using Broil.
Broiling Chart (*: offset rack)
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 USDA advises that consuming raw or undercooked fish, 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)
NOTE
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