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38
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
Q uantity and/ or
T h ickness
Rack
Position
First Side
( minutes)
Second
Side
( minutes)
Comments
Ground Beef
Well done
1 lb. (4 patties)
1
/
2
to
3
/
4
"
thick
7 3-6 2-4
Space evenly. For 1 -4 patties, use Speed Broil. For more
than 4 patties, use Broil.
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 -1 1
1 1 -1 3
2-4
2-4
3-5
4-6
6 -8
8 -1 0
Steaks less than 1 " thick cook through before browning.
Pan frying is recommended. Slash fat.
T oast 7 0 .5-1 0 .5
Ch icken 1 whole cut up
2 to 2
1
/
2
lbs., split
lengthwise
2 Breasts
5
5
8 -1 0
8 -1 0
4-6
5-7
Broil skin-side-down first.
Lobster T ails 2– 4
1 0 to 1 2 oz. each
5 9 -1 2 D o 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.
H am Slices
(precooked)
1
/
2
"
thick
5 2-4 2-4 Increase time 5 to 1 0 minutes per side for 1
1
/
2
" thick or
home-cured ham.
Pork Ch ops
Well done
1 (
1
/
2
"
thick)
2 (1
"
thick)
about 1 lb.
6
5
3-6
5-8
4-7
5-8
Lamb Ch ops
Medium
Well done
Medium
Well done
2 (1
"
thick) about
1 0 to 1 2 oz.
2 (1
1
/
2
"
thick)
about 1 lb.
6
6
6
6
3-5
5-7
7 -9
9 -1 1
2-5
4-7
7 -9
7 -9
Salmon Steaks
2 (1
"
thick)
4 (1
"
thick)
about 1 lb.
5
5
8 -1 0
9 -1 1
3-5
4-6
G rease pan. Brush steaks with melted butter.
•
This guide is only for reference. Adj ust cook time according to your preference.
•
For best performance, center food on rack when using Speed Broil/ Broil.
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