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Recommended broiling guide
The size, weight, thickness, starting temperature, and your preference of doneness will affect
broiling times.
This guide is based on meats at refrigerator temperature.
Space evenly. Up to 8
1 lb. (4 patties) 7 8-10 4-6 patties may be broiled at
Well Done 1/2to 3A"thick
once.
MediUm
Well Done
Rare
Medium
Well Done
Chicken
Lobster Tails
1" thick
1 to 11/2Ibs.
1 whole cut up
2 to 21/2Ibs.,
split lengthwise
2 Breasts
2-4
10 to 12 oz.
each
7
7
7
6
6
6
8
10
12
14
16
19
23-28
13-18
14-18
3-5
4-6
5-7
7-9
8-11
11-13
13-18
5-10
Do not turn
over.
Steaks less than 1" thick.
Cook through before
browning.
Pan frying is
recommended.
Slash fat.
Broil skin-side-down first.
Cut through back of shell.
Spread open.
Brush with melted butter
before broiling and
halfway through broiling
time.
Handle and turn very
carefully. Brush with
1/4to 1/2"thick 6 5-9 3-4
lemon butter before and
during cooking, if desired.
Ham Slices Increase time 5 to 10
1/2"thick 6 5-7 3-5 minutes per side for 11/2"
(precooked) thick or home-cured ham.
2 (1/2"thick) 6 7 6-8
Slash fat.
Well Done 2 (1" thick) 5 9-10 7-9
about 1 lb.
6
8
11
13
8
2 (1" thick)
about 10 to
12 oz.
2 (11/,,,thick)
about 1 lb.
Medium
Well Done
Medium
Well Done
6
6
6
6
6
4-6
7-9
9
9-11
3-4
Slash fat.
2 (1" thick)
Grease pan. Brush steaks
with melted butter.
Steaks 4 (1" thick)
about 1 lb. 6 9 4-6
Operating the oven 31
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