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29
FOOD AND THICKNESS
RACK
POSITION
BROIL
SETTING
°F (°C)
INTERNAL
TEMP. °F
(°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Hamburgers (¾”-1”)
Medium 4 5 160 (71) 8-11 6-9
Well 4 5 170 (77) 10-13 8-10
Poultry
Breast (bone-in) 4 4 170 (77) 10-12 8-10
Thigh (very well done) 4 3 180 (82) 28-30 13-15
Pork
Pork Chops (1”) 5 5 160 (71) 7-9 5-7
Sausage - fresh 5 5 160 (71) 5-7 3-5
Ham Slice (½”) 5 5 160 (71) 4-6 3-5
Seafood
Fish Filets, 1”
Buttered
4 4 Cook
until
opaque
& akes
easily
with fork
10-14 Do not
turn
Lamb
Chops (1”)
Medium Rare 5 5 145 (63) 5-7 4-6
Medium 5 5 160 (71) 6-8 4-6
Well 5 5 170 (77) 7-9 5-7
Bread
Garlic Bread, 1” slices 4 5 2-2,30
Garlic Bread, 1” slices 3 5 4-6
* Broiling and convection broiling times are approximate and may vary slightly
Cooking times are indicative and also depend on the thickness and the starting temperature of
the meat before cooking .
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