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HOW TO USE
BROILING CHART
Size/
Cut
Thickness
6 - 8 oz.,
Bone-in Chops
2 bone
3/4" - 1"
Salmon portion/
1 1/2"
steak, skin-on
3/4" - 1"
Salmon portion/
steak, skin-off
1 1/2"
3/4" - 1"
Halibut portion, skin-
off
1 1/2"
<10/lb.
Shrimp, skin on
10-20/lb.
21-30/lb.
<10/lb.
Shrimp, skin off
10-20/lb.
21-30/lb.
1/3/lb.
Lobster tail
Pork Chop
1"
12-16 oz.,
Pork Tenderloin
1.5"
Sausage
1/4/lb., 1.5"
Ham slices
1/2" thick
Breast, boneless,
1/2" - 3/4"
skinless
Asparagus spears
1/2" thick
Summer squash,
1/2" strips
zucchini
Toast
4 pieces
English muffin
2 split
This chart is only for reference. Adjust cook time according to your preference.
NOTE
• Broiling times may be affected by the size, weight, thickness, starting temperature and your preference of doneness.
This guide is based on meats at refrigerated temperatures.
NOTE
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of foodborne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
• Ground beef, veal, pork, or lamb: 160 °F
• Poultry: 165 °F
• Beef, veal, pork, or lamb: 145 °F
• Fish/seafood: 145°F
Broiler
Doneness
Setting
Medium
High
Well done
Medium
Well done
Medium
Well done
Medium
Well done
Medium
Well done
Medium
Well done
Medium
Well done
High
Well done
High
Well done
High
Well done
High
Well done
High
Well done
High
Well done
High
Well done
High
Well done
High
Well done
High
Well done
High
Well done
High
Well done
High
Browning, well
High
Browning, well
High
Browning, well
High
Time
Side 1
Side 2
7:00
6:00
• When broiling skin-on fish, always
6:00
4:00
use the Medium broil setting and
8:00
4:00
always broil the skin side last.
(Flesh
(Skin
side)
side)
6:00
4:00
• Seafood is best consumed im-
mediately after cooking. Allowing
6:00
6:00
seafood to rest after cooking can
6:00
5:00
cause the food to dry out.
7:00
6:00
4:00
3:00
• It is a good idea to rub a thin coat-
3:00
3:00
ing of oil on the surface of the broil-
3:00
2:00
ing pan before cooking to reduce
4:00
2:00
sticking, especially with fish and
3:00
2:00
seafood. You can also use a light
3:00
1:00
coating of non-stick pan spray.
6:00
Do not
turn over
6:00
5:00
9:00
8:00
6:00
4:00
5:00
4:00
6:00
4:00
4:00
3:00
• Toss your vegetables lightly in oil
before cooking to improve brown-
7:00
ing.
1:00
1:00
2:00
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