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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 (refer to Fig.1)
Fig.1
Broiling Chart
Quantity and/ or
Food
Thickness
Ground Beef
1 lb. (4 patties)
Well Done
½ to ¾" thick
Beef Steaks
Rare
1" thick
Medium
1 to 1½ lbs.
Well Done
Rare
1½" thick
Medium
2 to 2½ lbs.
Well Done
Chicken
1 whole cut up
2 to 2½ lbs.,
split lengthwise
2 Breasts
Lobster Tails
2–4
10 to 12 oz. each
Fish Fillets
¼ to ½" thick
Ham Slices
½" thick
(precooked)
Pork Chops
2 (½" thick)
Well Done
2 (1" thick) about
1 lb.
Lamb Chops
Medium
2 (1" thick) about
Well Done
10 to 12 oz.
Medium
2 (1½" thick)
Well Done
about 1 lb.
Salmon Steaks
2 (1" thick)
4 (1" thick)
about 1 lb.
Shelf
First Side
Second Side
Position
Time (min.)
Time (min.)
F
7–9
3–5
F
6
2–3
F
7
2–3
F
8
3–4
D
10
4–6
D
12
6–8
D
14
8–10
C
20
6–8
C
20
6–10
C
12–14
Do not turn
over.
E
5
3–4
D
5
3–5
E
7
6–8
D
9–10
7–9
E
6
4–6
E
8
7–9
E
11
9
E
13
9–11
D
8
3–4
D
9
4–6
USING THE OVEN
Comments
Space evenly. Up to 8 patties may be
broiled at once.
Steaks less than 1" thick cook through
before browning.
Pan frying is recommended. Slash fat.
Broil skin-side-down first.
Cut through back of shell. Spread open.
Brush with melted butter before broiling
and after half of broiling time.
Handle and turn very carefully. Brush with
lemon butter before and during cooking,
if desired.
Increase time 5 to 10 minutes per side for
1½" thick or home-cured ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks with melted
butter.
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