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en-us_main.book.book Page 21 Tuesday, December 27, 2022 3:17 PM
Recommended Broiling Guide
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.
Grid (sold separately)
a
Broiler Pan (sold separately)
b
Quantity and/or
Food
1 lb (9 patties)
Ground Beef
1/2 to 3/4" thick
1" thick
1
1 to 1
Beef Steaks
1
1
/
" thick
2
1
2 to 2
1 whole, 2 to 2
lengthwise
Chicken
2 Breasts
Rack
Thickness
Position
Rare
Medium
/
lbs.
2
Well done
Rare
Medium
/
lbs
2
Well done
1
/
lbs., split
2
First
Second
Side
Side
Time
Time
(min.)
(min.)
4-6
3-4
E
6
2-3
D
7
2-3
D
8
3-4
D
10
4-6
D
12
6-8
D
14
8-10
D
20
6-8
C
20
6-10
C
OPERATION
21
Comments
Space evenly. Up to 9
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.
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