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36 OPERATION
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.
Food
Quantity and/or Thickness
Ground Beef
1 lb. (4 patties)
Well done
/
to
/
" thick
1
3
2
4
Beef Steaks
Rare
1" thick
Medium
1 to 1
/
1
2
Well Done
Rare
1
/
" thick
1
2
Medium
2 to 2
/
1
2
Well Done
Toast
1 to 9 pieces
Chicken
1 whole 2 to 2
split lengthwise
4 bone-in breasts
Fish Fillets
/
to
/
" thick
1
1
4
2
Ham Slices
1" thick
(precooked)
/
" thick
1
2
Pork chops
2 (
/
" thick)
1
2
Well Done
2 (1" thick) about 1lb.
Lamb Chops
Medium
2 (1" thick) about
10 to 12 oz.
Well Done
Medium
2 (
/
" thick) about 1lb.
1
2
Well done
Bacon
/
lb. (about 8 thin slices)
1
2
Lobster Tails
2-4
6 to 8 oz. each
• This guide is only for reference. Adjust cook time according to your preference.
NOTE
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of food-
borne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
• Ground beef, veal, pork, or lamb: 160 °F (71.1 °C)
• Poultry: 165 °F (73.9 °C)
• Beef, veal, pork, or lamb: 145 °F (62.8 °C)
• Fish / Seafood: 145 °F (62.8 °C)
Rack
Position
6
6
6
lbs.
6
4
4
lbs.
4
5
2
/
lbs.,
1
2
2
5
3
4
4
4
5
5
5
5
4
3
Second
First Side
Side
(minutes)
(minutes)
Space evenly. Up to 8 patties may be
5-7
3-4
broiled at once.
Steaks less than 1" thick cook
through before browning. Pan frying is
7
5
recommended. Slash fat.
12
5-6
13
8-9
10
6-7
12-15
10-12
25
16-18
1-2
1-2
35-40
25
Brush each side with melted butter.
Broil skin-side down.
25-30
10-15
7-8
6
Handle and turn very carefully.
Brush with lemon butter before and during
cooking, if desired.
10
5
Increase time 5 to 10 minutes per side for
7
4
1
/
" thick or home-cured ham.
1
2
10
8
Slash fat.
13
8-9
Slash fat.
6
4-7
10
10
10
4-6
17
12-14
8
3
Arrange in single layer.
13-16
Do not
Cut through back of shell. Spread open.
turn over.
Brush with melted butter before broiling
and after half of broiling time.
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