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23
Broiling
guide
Suggested shelf positions and cooking times are intended as general guidelines only. Experiment
with these settings for specific foods and your personal preference.
Quantity/ Shelf 1st Side 2nd Side
Food Thickness Position Minutes Minutes Comments
Bacon 1/2 lb. (about C 3–5 3–5 Arrange in single layer.
8 thin slices)
Ground Beef 2 lbs. (8 patties) B 10–13 7–10 Space evenly. Up to 8
Well Done 1/2 to 3/4″ patties take about the
thick same time.
Beef Steaks
Rare 1″ thick B 7 7 Steaks less than 1″ thick
Medium (1 to 1
1
⁄2 lbs.) B 8–10 6–9 cook through before
Well Done B 20–25 15 browning. Pan frying is
recommended.
Rare 1
1
⁄2″ thick B 10 7–8 Slash fat.
Medium (2 to 2
1
⁄2 lbs.) B 15 14–16
Well Done A 25 20–25
Chicken 1 whole A 30–35 25–30 Reduce time about 5 to
(2 to 2
1
⁄2 lbs.), 10 minutes per side for
split lengthwise cut-up chicken. Brush
each side with melted
butter. Broil skin-side-
down first.
Bakery Products
Bread (Toast) 2 to 4 slices C 1
1
⁄2–2 1/2 Space evenly. Place
Toaster Pastries 1 pkg. (2) C 1
1
⁄2–2 1/2 English muffins cut-
English Muffins 2 (split) C 4–6 side-up and brush with
butter, if desired.
Lobster Tails 2–4 B 14–18 Do not Cut through back of
(6 to 8 oz. each) turn over. shell. Spread open.
Brush with melted butter
before broiling and after
half of broiling time.
Fish 1-lb. fillets 1/4 B 8–10 5–10 Handle and turn very
to 1/2″ thick carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat broiler
to increase browning.
Ham Slices 1″ thick B 9 8–10 Increase time 5 to 10
(precooked)
minutes per side for 1
1
⁄2″
thick or home cured.
Pork Chops 2 (1/2″ thick) B 15 10–15 Slash fat.
Well Done 2 (1″ thick), B 15–20 15–18
about 1 lb.
Lamb Chops
Medium 2 (1″ thick), B 8–10 4–7 Slash fat.
Well Done 10 to 12 oz. B 12–15 8–10
Medium 2 (1
1
⁄2″ thick), B 10–13 10–12
Well Done about 1 lb. B 17 12–14
Wieners, 1-lb. pkg. (10) B 6–8 1–4 If desired, split in half
Sausages, lengthwise; cut into 5
Bratwurst to 6″ pieces.
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