Recommended Broiling Guide - Signature SKSDV3002 Manual Del Propietário

22 OPERATION

Recommended Broiling Guide

The size, weight, thickness, starting temperature, and
your preference of doneness will affect broiling times.
The following guide is based on meats at refrigerator
temperature.
NOTE
Always use a broiler pan and grid when broiling.
Broiling Chart
Quantity and/ or
Food
Thickness
Ground Beef 1 lb. (4 patties)
1/2 to 3/4" thick
Beef Steaks
Rare 1" thick
Medium 1 to 1-1/2 lbs.
Well Done
Rare 1-1/2" thick
Medium 2 to 2-1/2 lbs.
Well Done
Chicken 1 whole cut up
2 to 2-1/2 lbs.,
split lengthwise
2 Breasts
Lobster Tails 2–4
10 to 12 oz. each
Fish Fillets 1/4 to 1/2" thick
Ham Slices
1/2" thick
(precooked)
Pork Chops 2 (1/2" thick)
Well Done 2 (1" thick) about
1 lb.
Lamb Chops
Medium 2 (1" thick) about 10
Well Done to 12 oz.
Medium 2 (1-1/2" thick) about
Well Done 1 lb.
Salmon 2 (1" thick)
Steaks 4 (1" thick) about 1
lb.
E
D
C
B
A
First Side
Rack
Time
Position
(min.)
E 4-6
D 6
D 7
D 8
D 10
D 12
D 14
C 20
C 20
C 12-14
D or E 5-6
D 5
D or E 7
D or E 9-10
D 6
D 8
D 11
D 13
D or E 8
D or E 9
Second
Side Time
(min.)
3-4 Space evenly. Up to 8 patties may
be broiled at once.
Steaks less than 1" thick cook
2–3 through before browning. Pan
2–3 frying is recommended. Remove
3–4 fat.
4–6
4–8
8–10
6–8 Broil skin-side-down first.
6–10
Do not turn Cut through back of shell. Spread
over. open. Brush with melted butter
before broiling and after half of
broiling time.
3–4 Handle and turn very carefully.
Brush with lemon butter before
and during cooking, if desired.
3–5 Increase time 5 to 10 minutes per
side for 1-1/2" thick or home-cured
ham.
6–8 Remove fat.
7–9
Remove fat.
4–6
7–9
9
9–11
3–4 Grease pan. Brush steaks with
4–6 melted butter.
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