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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 the Fig. 1)
Quantity and/ or
Food
Thickness
Ground Beef
1 lb. (4 patties)
Well Done
1
/
2
Beef Steaks
Rare
Medium
1 to 1
Well Done
Rare
1
Medium
2 to 2
Well Done
Chicken
1 whole cut up
2 to 2
split lengthwise
2 Breasts
Lobster Tails
10 to 12 oz. each
Fish Fillets
1
/
4
Ham Slices
1
(precooked)
Pork Chops
2 (
Well Done
2 (1" thick) about
Lamb Chops
Medium
2 (1" thick) about
Well Done
10 to 12 oz.
Medium
2 (1
Well Done
about 1 lb.
Salmon
2 (1" thick)
Steaks
4 (1" thick)
about 1 lb.
All manuals and user guides at all-guides.com
OPERATION
Shelf
Position
F or G
to
3
/
" thick
4
1" thick
F
1
/
lbs.
F
2
F
1
/
"thick
D
2
/
lbs.
D
1
2
D
C
1
/
lbs.,
2
C
2–4
C
to
1
/
" thick
E
2
/
" thick
D
2
1
/
" thick)
E
2
D
1 lb.
E
E
1
/
" thick)
E
2
E
D
D
Fig.1
First Side
Second Side
Time (min.)
Time (min.)
7–9
3–5
6
2–3
7
2–3
8
3–4
10
4–6
12
6–8
14
8–10
20
6–8
20
6–10
12–14
Do not turn
over.
5
3–4
5
3–5
7
6–8
9–10
7–9
6
4–6
8
7–9
11
9
13
9–11
8
3–4
9
4–6
- 23 -
Comments
Space evenly. Up to 8 patties take
about the same time.
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 1
1
/
" thick or home-cured ham.
2
Slash fat.
Slash fat.
Grease pan. Brush steaks with melted
butter.
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