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32
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 1 lb. (4 patties)
1
/
2
to
3
/
4
"
thick
7 4-6 2-4 Space evenly. Up to 8 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.
7
7
7
5
5
5
3-5
4-6
5-7
7-9
9-11
11-13
2-4
2-4
3-5
4-6
6-8
8-10
Steaks less than 1" thick cook through before browning.
Pan frying is recommended. Slash fat.
Toast 7 0.5-1 0.5
Chicken 1 whole cut up
2 to 2
1
/
2
lbs., split
lengthwise
2 Breasts
5
5
8-10
8-10
4-6
5-7
Broil skin-side-down first.
Lobster Tails 2–4
10 to 12 oz. each
5 9-12 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
6 2-4 2-4 Handle and turn very carefully. Brush with lemon butter
before and during cooking, if desired.
Ham Slices
(precooked)
1
/
2
"
thick
5 2-4 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.
6
5
3-6
5-8
4-7
5-8
Lamb Chops
Medium
Well done
Medium
Well done
2 (1
"
thick) about
10 to 12 oz.
2 (1
1
/
2
"
thick)
about 1 lb.
6
6
6
6
3-5
5-7
7-9
9-11
2-5
4-7
7-9
7-9
Salmon Steaks
2 (1
"
thick)
4 (1
"
thick)
about 1 lb.
5
5
8-10
9-11
3-5
4-6
Grease pan. Brush steaks with melted butter.
•
This guide is only for reference. Adjust cook time according to your preference.
NOTE
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of food-
borne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
•
Ground beef: 160 °F (71.1 °C)
•
Poultry: 165 °F (73.9 °C)
•
Beef, veal, pork, or lamb: 145 °F (62.8 °C)
•
Fish / Seafood: 145 °F (62.8 °C)
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