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Broiling Tips
• Always use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away
from the cooking surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edges.
• Brush chicken and fish with butter several times as they broil to prevent drying out.
• To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended time, season, and then turn. Season the second side just before
removing from the oven.
• Always pull the rack out to “STOP” position before turning or removing food.
• Use tongs or a spatula to turn meats. Never pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Otherwise, drippings will bake onto the pan.
• While the pan is hot, place a damp paper towel over the grid. Drizzle with liquid dishwashing detergent and pour
water over the grid. This will make cleaning easier.
• You can also line the broiler pan with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan.
• Although it isn’t recommended, the grid can also be covered with foil. Be sure to slit openings to conform with the openings in the
grid so that melted fat can drain through. This will prevent spattering, smoking, or the possibility of grease fire.
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Broiling Chart
Type and Time
Cut of Meat Weight Setting Rack (minutes)
Te
BEEF
Sirloin, 1"
Rare 12 oz Conventional Broil 3 7
Medium 12 oz Conventional Broil 3 9
Well done 12 oz Conventional Broil 3 11
T-Bone, 3/4"
Rare 10 oz Conventional Broil 3 5
Medium 10 oz Conventional Broil 3 7
Well done 10 oz Conventional Broil 3 9
Hamburger, 1/2"
Rare 1/4 lb. Convection Broil 3 4
Medium 1/4 lb. Convection Broil 3 7
Well done 1/4 lb. Convection Broil 3 9
CHICKEN
Bnls Breast 1 lb. Convection Broil 2 18
Bone-in Breast 2 - 2 1/2 lb. Conventional Broil 2 20
Chicken pieces 2 -2 1/2 lb. Convection Broil 2 18 (min/lb)
HAM
Ham slice, 1" 1 lb. Conventional Broil 2 22
LAMB
Rib Chops, 1" 12 oz. Convection Broil 3 7
Shoulder 1 lb. Convection Broil 3 6
PORK
Loin Chops, 3/4" 1 lb. Convection Broil 2 14
Bacon Conventional Broil 2 6
FISH
Salmon Steak 1 lb. Convection Broil 3 7
Fillets 1 lb. Convection Broil 3 6
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