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Broiling guide
Quantity and/
Food or Thickness
Bacon 1/2 lb. (about
8 thin slices}
Ground Beef 1 lb.(4 patties)
Well Done 1/2 to 3/4"
thick
Beef Steaks
Rare 1" thick
Medium (1to I'4 Ibs./
Well Done
Rare 1X" thick
Medium (2to 2_ Ibs./
Well Done
Cbicken 1 whole
(2to 2½Ibs.),
splitbngthwise
LobsterTails 2 4
(6to 8 oz.
each}
Fisb lqb. fillets
1/4 to 1/2"
thick
HamSlices 1" thick
(precooked}
Pork Cbops 2 (1/2" thick)
Well Done 2 (1" thick),
about 1 lb.
LambCbops
Medium 2 (1" thick),
Well Done abotr_1Oto 12oz.
Medium 2 (1_" thick),
Well Done about 1 lb.
First Side
Time (min.)
C 4½
C 10
C 6
C 8
C 12
C 10
C 15
C 25
A 35
B 13 16
O 5
B 8
C 10
B 13
C 10
C 12
C 14
B 17
Second Side
Time (min,)
4_
5
6
11
78
14 16
20_5
10 15
Do not
turll
ovelt
9
10
12
12 14
Comments
Arrangein single laye_
Space evenly.
Up to 8 patties take
about same time.
Steakslessthan 1" thick
cookthroughbefore
browning.Panfrying is
recommended.
Slashfat.
Reducetimeabout5 to 10
minutespersideforcut-up
chicken.Brusheach side
with melted butter.Broil
skin-side-downfirst.
Cutthroughbackof shell.
Spreadopen.Brushwith
melted butter before
broiling andafter half
of broilingtime.
HandleandturnverycarefiJll_
Brushwith lemonbutter
beforeand duringcooking,
if desired.Preheatbroiler
to increasebrowning.
Increasetime5 to 10
minutespersidefor 1_"
thickor homecuredham.
Slashfat.
Slash fat.
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