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41OPERATION
ENGLISH
• This guide is only for reference. Adjust cook time according to your preference.
Food
Quantity and/or
Thickness
Rack
Position
First
Side
(min.)
Second
Side
(min.)
Comments
Hamburgers
9 patties
1
/
2
to
3
/
4
" thick
73-62-4
Space evenly. Up to 9
patties may be broiled
at once.
Chicken
1 whole, 2 to 2
1
/
2
lbs., split
lengthwise
5 8-10 4-6
Broil skin-side-down
first.
2 Breasts 5 8-10 5-7
Toast 1 to 9 pieces 7 0.5-1 0.5
Beef Steaks
1" thick
1 to 1
1
/
2
lbs.
Rare 7 3-5 2-4
Steaks less than 1"
thick cook through
before browning. Pan
frying is
recommended. Slash
fat.
Medium 7 4-6 2-4
Well done 7 5-7 3-5
1
1
/
2
" thick
2 to 2
1
/
2
lbs.
Rare 5 7-9 4-6
Medium 5 9-11 6-8
Well done 5 11-13 8-10
Lobster Tails
2–4
10 to 12 oz. each
59-12
Do not
turn over
Cut through back of
shell. Spread open.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1
/
4
to
1
/
2
" thick
62-42-4
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
Ham Slices
(precooked)
1
/
2
" thick
52-42-4
Increase time 5 to 10
minutes per side for 1
1/2" thick or home-
cured ham.
Pork Chops
Well done
2 (
1
/
2
" thick)
63-64-7
2 (1" thick) about 1 lb. 5 5-8 5-8
Lamb Chops
2 (1" thick)
about 10 to 12
oz.
Medium 6 3-5 2-5
Well done
65-74-7
2 (1
1
/
2
" thick)
about 1 lb.
Medium 6 7-9 7-9
Well done 6 9-11 7-9
Salmon Steaks
2 (1" thick) 5 8-10 3-5 Grease pan. Brush
steaks with melted
butter.
4 (1" thick) about 1 lb.
5 9-11 4-6
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