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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.
Quantity and/or
Food
Thickness
1 lb. (4 patties)
Ground Beef
1
3
Well done
/
to
2
Beef Steaks
Rare
1
"
thick
Medium
1 to 1
Well done
Rare
1
1
/
"
2
Medium
2 to 2
Well done
Toast
Chicken
1 whole cut up
1
2 to 2
/
2
lengthwise
2 Breasts
Lobster Tails
2–4
10 to 12 oz. each
1
1
Fish Fillets
/
to
4
Ham Slices
1
"
/
2
(precooked)
1
Pork Chops
1 (
/
2
Well done
"
2 (1
about 1 lb.
Lamb Chops
Medium
"
2 (1
thick) about
Well done
10 to 12 oz.
Medium
1
2 (1
/
2
Well done
about 1 lb.
Salmon Steaks
2 (1
"
4 (1
"
about 1 lb.
• This guide is only for reference. Adjust cook time according to your preference.
rack
First Side
Position
(minutes)
7
3-6
"
/
thick
4
7
3-5
7
4-6
1
/
lbs.
2
7
5-7
5
7-9
thick
5
9-11
1
/
lbs.
2
5
11-13
7
0.5-1
5
8-10
lbs., split
5
8-10
5
9-12
/
"
thick
6
2-4
2
5
2-4
thick
"
thick)
6
3-6
5
5-8
thick)
6
3-5
6
5-7
6
7-9
"
thick)
6
9-11
thick)
5
8-10
5
9-11
thick)
Second
Side
(minutes)
2-4
Space evenly. Up to 8 patties may be broiled at once.
Steaks less than 1" thick cook through before browning.
2-4
Pan frying is recommended. Slash fat.
2-4
3-5
4-6
6-8
8-10
0.5
4-6
Broil skin-side-down first.
5-7
Do not
Cut through back of shell. Spread open. Brush with
turn over
melted butter before broiling and after half of broiling
time.
2-4
Handle and turn very carefully. Brush with lemon butter
before and during cooking, if desired.
2-4
Increase time 5 to 10 minutes per side for 1
home-cured ham.
4-7
5-8
2-5
4-7
7-9
7-9
3-5
Grease pan. Brush steaks with melted butter.
4-6
OPERATION
Comments
1
/
" thick or
2
29
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