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Broiling chart
Quantity and/ or
Food
Thickness
Ground Beef
1 lb. (4 patties)
Well Done
/
to
/
" thick
1
3
2
4
Beef Steaks
Rare
1" thick
Medium
1 to 1
/
1
Well Done
Rare
1
/
"thick
1
2
Medium
2 to 2
/
1
Well Done
Chicken
1 whole cut up
2 to 2
/
1
2
split lengthwise
2 Breasts
Lobster Tails
2–4
10 to 12 oz. each
Fish Fillets
/
to
/
" thick
1
1
4
2
Ham Slices
/
" thick
1
2
(precooked)
Pork Chops
2 (
/
" thick)
1
2
Well Done
2 (1" thick) about
1 lb.
Lamb Chops
Medium
2 (1" thick) about
Well Done
10 to 12 oz.
Medium
2 (1
/
" thick)
1
2
Well Done
about 1 lb.
Salmon
2 (1" thick)
Steaks
4 (1" thick)
about 1 lb.
This chart is only for reference. Adjust cook time according to your preference.
Broiling Tips
Beef
y Steaks and chops should always be allowed to rest for
five minutes before cutting into them and eating. This
allows the heat to distribute evenly through the food
and creates a more tender and juicy result.
y Consider removing thick pieces of meat from the
refrigerator 30 minutes prior to cooking. This will help
them cook more quickly and evenly, and will produce
less smoke when broiling. Please note that cooking
times will likely be shorter than the times indicated in
the Broiling Chart.
y For bone-in steaks or chops that have been
"Frenched" (all meat removed from around the bone),
wrap the exposed sections of bone in foil to reduce
burning.
Shelf
First Side
Position
Time (min.)
G
4~5
F
4
lbs.
F
5
2
F
6
D
10
lbs.
D
12
2
D
14
C
20
lbs.,
E
8~9
C
12~14
E
5
E
5
E
7
D
9~10
E
6
E
8
E
11
E
13
E
7~8
D
9
Second Side
Time (min.)
3~4
Space evenly. Up to 8 patties may be
broiled at once.
Steaks less than 1" thick cook through
2~3
before browning.
3~4
Pan frying is recommended. Slash fat.
4~5
4~6
6~8
8~10
6~8
Broil skin-side-down first.
5~6
Do not turn
Cut through back of shell. Spread open.
over.
Brush with 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
/
" thick.
1
2
4~6
Slash fat.
6~8
Slash fat.
4~6
7~9
9
9~11
4~6
Grease pan. Brush steaks with melted
4~6
butter.
Seafood
y When broiling skin-on fish, always use the Medium
broil setting and always broil the skin side last.
y Seafood is best consumed immediately after cooking.
Allowing seafood to rest after cooking can cause the
food to dry out.
y It is a good idea to rub a thin coating of oil on the
surface of the broiling pan before cooking to reduce
sticking, especially with fish and seafood. You can also
use a light coating of non-stick pan spray.
vegetables
y Toss your vegetables lightly in oil before cooking to
improve browning.
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USiNg thE OvEN
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