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46
OPERATION
Recommended 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.
Food
Quantity and/or
Thickness
Rack
Position
First Side
(minutes)
Second Side
(minutes)
Comments
Ground Beef
Well done
1 lb. (4 patties)
1
/
2
to
3
/
4
" thick
5 4-7 2-5 Space evenly.
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.
4
4
4
4
4
4
4-5
4-7
6-8
7-9
9-11
11-13
2-3
3-4
4-5
4-6
5-7
6-8
Steaks less than 1" thick cook
through before browning. Pan frying is
recommended. Slash fat.
Chicken 1 whole cut up
2 to 2
1
/
2
lbs., split
lengthwise
2 Breasts
3
3
15-17
9-11
7-9
4-6
Broil skin-side-down first.
Lobster Tails 2–4
10 to 12 oz. each
4 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 4 6-8 3-4 Handle and turn very carefully. Brush with
lemon butter before and during cooking, if
desired.
Ham Slices
(precooked)
1
/
2
" thick 4 6-8 2-4 Increase time 5 to 10 minutes per side for
1
1
/
2
" thick or home-cured ham.
Pork Chops
Well done
1 (
1
/
2
" thick)
2 (1" thick)
about 1 lb.
4
4
7-9
9-11
5-7
8-10
Lamb Chops
Medium
Well done
Medium
Well done
2 (1" thick) about
10 to 12 oz.
2 (1
1
/
2
" thick)
about 1 lb.
4
4
4
4
6-8
8-10
9-11
11-13
3-4
4-5
5-6
6-8
Salmon Steaks 2 (1" thick)
4 (1" thick)
about 1 lb.
4
4
6-8
7-9
5-7
5-7
Grease pan. Brush steaks with melted
butter.
•
This guide is only for reference. Adjust cook time according to your preference.
•
For best performance, center food on rack when using Broil.
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