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25
Broiling
Broiling Chart
Type and Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 14 oz Hi Broil 4 or 5 8-10
Medium 14 oz Hi Broil 4 or 5 10-12
Well done 14 oz Hi Broil 4 or 5 11-13
T-Bone, 3/4"
Rare 10 oz Hi Broil 4 or 5 7-8
Medium 10 oz Hi Broil 4 or 5 9-10
Well done 10 oz Hi Broil 4 or 5 11-12
Hamburger, 1/2"
Rare 1/4 lb. Hi Broil 4 or 5 6-7
Medium 1/4 lb. Hi Broil 4 or 5 7-8
Well done 1/4 lb. Hi Broil 4 or 5 8-9
CHICKEN
Bnls breast 1” 1/2 lb. Med-Broil 4 or 56 15-20
Bnls breast 1” 1/2 lb. Convection Broil 3 or 4 15-20
Bones in Breast 2 -3 lbs. total Med Broil 3 or 4 40-45
Bones in Breast 2 -3 lbs. total Convection Broil 3 or 4 25-30
Chicken pieces 2 -3 lbs. total Med Broil 3 or 4 40-45
Chicken pieces 2 -3 lbs. total Convection Broil 3 25-30
HAM
Ham slice, 1" 1 lb. Med Broil 3 or 4 22
LAMB
Rib chops, 1" 12 oz. Convection Broil 3 or 4 7
Shoulder 1 lb. Convection Broil 3 or 4 6
PORK
Loin chops, 3/4" 1 lb. Convection Broil 3 14
Bacon Med Broil 4 6
FISH
Salmon steak 1 lb. Med Broil 3 7
Fillets 1 lb. Med Broil 3 or 4 6
Note: The above information is given as a guide only.
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