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
Upper Oven
Food
Quantity and/or Thickness
Ground
1 lb. (4 patties)
Beef
1
3
/
to
/
" thick
2
4
Well done
1" thick
1
1 to 1
/
2
Beef
Steaks
1
1
/
" thick
2
1
2 to 2
/
2
1 whole, 2 to 2
Chicken
2 Breasts
Lobster
2–4
Tails
10 to 12 oz. each
1
1
Fish Fillets
/
to
/
" thick
4
2
Rare
Medium
lbs.
Well done
Rare
Medium
lbs.
Well done
1
/
lbs., split lengthwise
2
First
Second
Rack
Side
Side
Positio
n
(min.)
(min.)
2
3-6
2-5
2
3-4
2-3
2
4-5
2-3
2
5-6
3-4
1
8
3-4
1
9
4-5
1
10
5-6
1
10
4-6
1
8-10
3-5
2
5
2-3
OPERATION
43
Comments
Space evenly. For 1-4
patties, use Speed
Broil in upper oven.
For more than 4
patties, use Broil in
lower oven.
Steaks less than 1"
thick cook through
before browning. Pan
frying is
recommended. Slash
fat.
Broil skin-side-down
first.
Cut through back of
shell. Spread open.
Brush with melted
butter before broiling
and halfway through
broiling time.
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.