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27
ENGLISH
USING THE OVEN
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 (refer to Fig.1)
Fig.1
Broiling Chart
Food
Quantity and/ or
Thickness
Shelf
Position
First Side
Time (min.)
Second Side
Time (min.)
Comments
Ground Beef
Well Done
1 lb. (4 patties)
½ to ¾” thick
F 7–9 3–5 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 1½ lbs.
1½” thick
2 to 2½ lbs.
F
F
F
D
D
D
6
7
8
10
12
14
2–3
2–3
3–4
4–6
6–8
8–10
Steaks less than 1” thick cook through
before browning.
Pan frying is recommended. Slash fat.
Chicken 1 whole cut up
2 to 2½ lbs.,
split lengthwise
2 Breasts
C
C
20
20
6–8
6–10
Broil skin-side-down rst.
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 ¼ to ½” thick E 5 3–4 Handle and turn very carefully. Brush with
lemon butter before and during cooking,
if desired.
Ham Slices
(precooked)
½” thick D 5 3–5 Increase time 5 to 10 minutes per side for
1½” thick or home-cured ham.
Pork Chops
Well Done
2 (½” thick)
2 (1” thick) about
1 lb.
E
D
7
9–10
6–8
7–9
Slash fat.
Lamb Chops
Medium
Well Done
Medium
Well Done
2 (1” thick) about
10 to 12 oz.
2 (1½” thick)
about 1 lb.
E
E
E
E
6
8
11
13
4–6
7–9
9
9–11
Slash fat.
Salmon Steaks 2 (1” thick)
4 (1” thick)
about 1 lb.
D
D
8
9
3–4
4–6
Grease pan. Brush steaks with melted
butter.
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