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USING THE OVEN
26
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. For best
results when broiling, use a pan designed for broiling (refer
to Fig.1)
Fig.1
Broiling Chart
Food
Quantity and/or
Shelf
Position
First Side
Second Side
Shelf
Position
First Side
Second Side
Ground Beef
4 patties about 1 lb.
1
/2 to
3
/4” thick
B 5-7 3-5 E 4-6 3-5 Space evenly. For 1-4 patties, use
Speed broil. For more than 4 patties,
use Broil.
Rare
Medium
Well done
Rare
Medium
Well done
1” thick
1 to 1
1
/2 lbs.
1
1
/2” thick
2 to 2
1
/2 lbs.
B
B
B
A
A
A
3-4
4-5
5-6
8
9
10
2-3
2-3
3-4
3-4
4-5
5-6
E
E
E
D
D
D
5
5-7
6
10
10-12
12
2-3
3-4
4-5
4
5-6
6-8
Steaks less than 1" thick cook
through before browning.
Pan frying is recommended. Slash fat.
1 whole, cut up (2 to
2
1
/2 lb., split lengthwise)
2 Breasts
A
A
10
9-10
4-6
3-5
C
D
14-16
8-9
4-6
3-5
Broil skin-side-down first.
2–4
10 to 12 oz. each
- - - B 12-14 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 B 5 2-3 D 6 3-4 Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired.
(precooked)
1
/2” thick B 4-5 2-3 D 6-8 2-4
Increase time 5 to 10 minutes pre side
for 1
1
/2" thick or home-cured ham.
Well done
1 (
1
/2” thick)
2 (1” thick) about 1 lb.
B
A
7
7
3-5
2-4
E
D
5-6
9-10
2-4
4-6
Slash fat.
Medium
Well done
Medium
Well done
2 (1” thick) about
10 to 12 oz.
2 (1
1
/2” thick)
about 1 lb.
B
B
A
A
4-5
5-6
9
10
2-3
3-4
4-5
5-6
D
D
D
D
6
8
10
12
3-4
4-5
5-6
6-8
Slash fat.
2 (1” thick)
4 (1” thick) about 1 lb.
B
A
6
7
3-5
3-5
D
D
8
9
4-6
4-6
Grease pan. Brush steaks with
melted butter.
• This chart is only for reference. Adjust cook time according to your preference.
• For best performance, center food on rack when using Speed Broil/Broil.
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