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Bruiting Guide
ThesRe,weight,thickness,stamngtemperatureand yourpreferenceforalonenesswill affectbroihw
times. This guide is based on meats at refngerator temperature.
Food
GroundBeef
Well Done
Beef Steaks
Raret
Medium
Well Done
Raret
Medium
Well Done
Chicken
Quantityand/
or Thickness
1/2" to 3/4" thick
3/4" to 1"thick
1Y4"to 1W" thick
Rack FirstSide SecondSide
Position Time (min.) Time (min.)
E 10 12 7 9
E
E
E
E
E
E
C
C
D
D
8 10
10 14
12 15
12 15
15 18
18 22
25 35
20 25
2,535
15 20
58
8 12
710
69
811
10 14
15 20
15 20
1,520
10 15
Do not
turn over.
N/A
Commeots
Spaceevenly.
Slashfat at edges.
Breast(bone in) Broil skin-side-down
Breasts(boneless) first.
Lo Broil Pieces
Lo Broil Boneless
LobsterTails Cut throughback of
4 to 6 oz.each D 12 15 sheikSpreadopen.
Lo Broil 6 to 8 oz.each D 1825
Fish Fillets 1/4" to 1/2" thick
Hi Broil D 5 7 4 6 Handleandturn very
Lo Broil F 5 5 carefully. Preheat
broilerto increase
browning.
HamSlices 1/4"to 1/2"thick D 5 7 4 6
(precooked)
Pork Chops 2 (1/2" thick) E 12 15 8 12 Slashfat at edges.
Well Done 2(1"thick)about1 lb. D 18 22 8 12
Lamb Chops
Mediuro 2 (1" thick)ahout 10 E 10 12 5 7 Slashfat at edges.
Well Done to 12 oz. E 12 14 7 9
Medium 2 (1½"thick)about1 Ib E 15 17 7 9
WellDone E 17 19 9 11
Garlic Bread E 3 4 N/A
Lo Broil
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13
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