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38 (800) 449-8691
Cooking Guide and Tips (continued)
Broil Guide
*Rack positions start with one as the bottom rack and ve as the top rack.
Food Item Doneness Qty and/or
Thickness
Rack
Position
First Side
Time
(minutes)
Second Side
Time
(minutes)
Tips/Tricks
Ground Beef
Well Done 1 lb. (4 patties)
1/2-3/4 thick
5 4-5 3-4 Space evenly. Up to eight patties can be
done at a time.
Beef Steaks Rare 1/2 lb., 1” thick 4 4 2-3 Steaks less than 1” thick cook through
before browning. Pan frying is
recommended rst. Score fat.
Medium 1/2 lb., 1” thick 4 4 3-4
Well Done 1/2 lb., 1” thick 4 4 4-4
Rare 2-2 1/2 lbs.
1 1/2“ thick
3 10 4-6
Medium 2-2 1/2 lbs.
1 1/2“ thick
3 12 6-8
Well Done 2-2 1/2 lbs.
1 1/2“ thick
3 14 8-10
Chicken 1 whole cut-up
2-2 1/2 lbs.
Split
lengthwise
2 20 6-8 Broil skin-side down rst
2 Breasts 4 8-9 5-6
Lobster Tails 2-4
10-12 oz each
2 12-14 Do not turn
over.
Cut through back of shell. Spread open.
Brush with melted butter before broiling
and again halfway through broiling.
Pork Chops Well Done 2, 1/2“ thick 4 7 4-6 Score fat.
Well Done 2, 1” thick 3 9-10 6-8
Lamb Chops Medium 2, 1” Thick
10-12 oz.
4 6 4-6 Score fat.
Medium 2- 1 ½ “ Thick 4 8 6-8
Salmon Steaks 2- 1” Thick 4 7-8 4-6 Grease pan. Brush steaks with melted
butter.
4- 1” Thick 3 9 4-6
Fish Fillets ¼ - ½” thick 4 5 2-4 Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired.
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