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OVENCOOKING
Broiling Chart
Beef (broiled to 160° F)
6 Hamburgers, 1/2" thick
2 Ribeye Steaks, 1" thick
2 New York Strip Steaks, 1" thick
2 T-Bone Steaks, 1" thick
Poultry (broiled to 170° F on Low:)
4 Boneless/Skinless Breasts
4 Bone-in Chicken Breasts
Pork (broiled to 160° F:)
4 Boneless Pork Chops, 1" thick
4 Bone-in Pork Chops, 1" thick
Ham Slice, 1 inch thick
Fish (broiled to 140° F:)
4 Swordfish Steaks, 1" thick
2 Halibut Steaks, 1" thick
Orange Roughy, 1 "thick
Shrimp (16-20 ct. per lb.:)
2 Salmon Fillets, 1/2" thick
2 Salmon Steaks, 1" thick
10 - 12 minutes
18 - 22 minutes
18 - 22 minutes
18- 22 minutes
Low Broil
12- 15 minutes
20 - 23 minutes
20 - 28 minutes
25 - 28 minutes
16 - 18 minutes
8- 12 minutes
10 - 12 minutes
10 - 12 minutes
8- 10 minutes
8- 12 minutes
8- 12 minutes
12 - 14 minutes
13 - 16 minutes
13 - 17 minutes
16- 18 minutes
Low Broil
10 - 12 minutes
18-20 minutes
17 - 19 minutes
17 - 19 minutes
15 - 17 minutes
8-12 minutes
9-11 minutes
9 - 11 minutes
6- 8 minutes
11 - 13 minutes
11 - 13 minutes
5o
50
50
50
5o
5o
4o
40
40
4O
40
40
40
40
40
* The use of the offset rack is denoted in the chart as an "o" after the rack position number.
NOT[: To reduce browning and excess smoke when broiling, rack 40 can be used instead of rack 50.
10
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