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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.
Ground Beef 1 lb. (4 patties) Space evenly. Up to 8
7 8-10 4-6 patties may be broiled at
Well Done 1/2to sA" thick
once.
Beef Steaks
Rare
Medium
Well Done
Medium
Well Done
1" thick
1 to 11/2Ibs.
1 whole cut up
2 to 21/2Ibs.,
7
7
7
6
6
6
8
10
12
14
16
19
23-28
3-5
4-6
5-7
7-9
8-11
11-13
13-18
Steaks less than 1" thick
cook through before
browning.
Pan frying is
recommended.
Slash fat.
Chicken split lengthwise
2 Breasts
Lobster Tails
Fish Fillets
Hamslices
(precooked)
Pork Chops
Well Done
Lamb Chops
Medium
We!!
Medium
Well Done
Salmon
Steaks
2-4
10 to 12 oz.
each
1/4to 1/2"thick
1/2"thick
2 (1/2"thick)
2 (1" thick)
about 1 lb.
2 (1" thick)
about 10 to
12 oz.
2 (11/2"thick)
about 1 lb.
2 (1" thick)
4 (1" thick)
about 1 lb.
6
5
6
6
6
6
6
13-18
14-18
5-9
5-7
7
9-10
6
8
11
13
8
5-10
Do not turn
over.
3-4
3-5
4-6
7-9
9
9-11
3-4
4-6
Broil skin-side-down first.
Cut through back of shell.
Spread open.
Brush with melted butter
before broiling and after
half of broiling time.
Handle and turn very
carefully. Brush with
lemon butter before and
during cooking, if desired.
Increase time 5 to 10
minutes per side for 11/2"
thick or home-cured ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks
with melted butter.
30 Operating the oven
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