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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.
Grid (sold separately)
a
Broiler pan (sold separately)
b
* : This feature is for the offset rack use.
Quantity and/or
Food
9 patties
Hamburgers
1
3
/
to
2
1" thick
1
1 to 1
Beef Steaks
1
1
/
" thick
2
2 to 2
Toast
1 to 9 pieces
1 whole, 2 to 2
lengthwise
Chicken
2 Breasts
2–4
Lobster Tails
6 to 8 oz. each
1
1
Fish Fillets
/
to
4
Ham Slices
1" thick
(precooked)
1
/
" thick
2
1
2 (
/
" thick)
Pork Chops
2
Well done
2 (1" thick) about 1lb.
Thickness
/
" thick
4
Rare
Medium
/
lbs.
2
Well done
Rare
Medium
1
/
lbs.
2
Well done
1
/
lbs., split
2
/
" thick
2
First
Rack
Side
Position
(min.)
7*
6-7
6 (7*)
7
6 (7*)
12
6 (7*)
13
4 (5*)
10
4 (5*)
12-15
4 (5*)
25
5 (6*)
1-2
2 (3*)
35-40
2 (3*)
25-30
3 (4*)
13-16
turn over
5 (6*)
7-8
3 (4*)
10
4 (5*)
7
4 (5*)
10
4 (5*)
13
OPERATION
Second
Side
Comments
(min.)
Space evenly. Up to 9
4-5
patties may be broiled
at once.
5
5-6
Steaks less than 1"
thick cook through
8-9
before browning. Pan
frying is
6-7
recommended. Slash
fat.
10-12
16-18
1-2
25
Broil skin-side-down
first.
10-15
Cut through back of
shell. Spread open.
Do not
Brush with melted
butter before broiling
and after half of
broiling time.
6
5
4
8
8-9
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