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22 OPERATION
• This guide is only for reference. Adjust cook time according to your preference.
NOTE
• The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of
food-borne illness.
• The USDA has indicated the following as safe minimum internal temperatures for consumption:
- Ground beef: 160 ℉ (71.1 ℃)
- Poultry: 165 ℉ (73.9 ℃)
- Beef, veal, pork, or lamb: 145 ℉ (62.8 ℃)
- Fish / Seafood: 145 ℉ (62.8 ℃)
Tips for Broiling
Beef
• Steaks and chops should always be allowed to
rest for five minutes before being cut into and
eaten. This allows the heat to distribute evenly
through the food and creates a more tender and
juicy result.
• Pieces of meat that are thicker than two inches
should be removed from the refrigerator 30
minutes prior to cooking. This will help them
cook more quickly and evenly, and will produce
less smoke when broiling. Cooking times will
likely be shorter than the times indicated in the
Broiling Chart.
Lobster Tails
2–4
10 to 12 oz each
D
10-20
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
E
3-5 3-5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
Ham Slices
(precooked)
1
/
2
" thick
E
2-3 2-3
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)
D
8-10 7-9
Slash fat.
2 (1" thick) about 1lb.
D
10-12 9-11
Lamb Chops
2 (1" thick)
about 10 to 12
oz
Medium
D
5-8 4-6
Slash fat.
Well done
D
1-10 5-8
2 (1
1
/
2
" thick)
about 1lb.
Medium
D
8-10 7-9
Well done
D
10-12 9-11
Salmon Steaks
2 (1" thick)
E
4-6 3-5
Grease pan. Brush
steaks with melted
butter.
4 (1" thick) about 1 lb.
E
5-8 4-7
Food
Quantity and/or
Thickness
Rack
Position
First
Side
Time
(min.)
Second
Side
Time
(min.)
Comments
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