Loading ...
Loading ...
Loading ...
22
OPERATION
Recommended Broiling Guide
The size, weight, thickness, starting temperature, and
your preference of doneness will affect broiling times.
The following guide is based on meats at refrigerator
temperature.
NOTE
Always use a broiler pan and grid when broiling.
Broiling Chart
Food
Quantity and/ or
Thickness
Rack
Position
First Side
Time
(min.)
Second
Side Time
(min.)
Comments
Ground Beef 1 lb. (4 patties)
1/2 to 3/4” thick
E 4-6 3-4 Space evenly. Up to 9 patties may
be broiled at once.
Beef Steaks
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.
D
D
D
D
D
D
6
7
8
10
12
14
2–3
2–3
3–4
4–6
4–8
8–10
Steaks less than 1” thick cook
through before browning. Pan
frying is recommended. Remove
fat.
Chicken 1 whole cut up
2 to 2-1/2 lbs.,
split lengthwise
2 Breasts
C
C
20
20
6–8
6–10
Broil skin-side-down first.
Lobster Tails 2–4
10 to 12 oz. each
C 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 D or E 5-6 3–4 Handle and turn very carefully.
Brush with lemon butter before
and during cooking, if desired.
Ham Slices
(precooked)
1/2” thick D 5 3–5 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)
2 (1” thick) about
1 lb.
D or E
D or E
7
9-10
6–8
7–9
Remove fat.
Lamb Chops
Medium
Well Done
Medium
Well Done
2 (1” thick) about 10
to 12 oz.
2 (1-1/2” thick) about
1 lb.
D
D
D
D
6
8
11
13
4–6
7–9
9
9–11
Remove fat.
Salmon
Steaks
2 (1” thick)
4 (1” thick) about 1
lb.
D or E
D or E
8
9
3–4
4–6
Grease pan. Brush steaks with
melted butter.
A
B
C
D
E
Loading ...
Loading ...
Loading ...