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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.
Food
1 lb. (4 patties)
Hamburgers
1
/
to
2
1" thick
1 to 1
Beef Steaks
1
1
/
" thick
2
2 to 2
Toast
1 to 6 pieces
1 whole, 2 to 3 lbs., split
lengthwise
Chicken
2 breasts
1
Fish Fillets
/
to
4
Ham Slices
(precooked)
1
/
" thick
2
Quantity and/or
Thickness
3
/
" thick
4
Rare
Medium
1
/
lbs.
2
Well done
Rare
Medium
1
/
lbs.
2
Well done
1
/
" thick
2
First
Rack
Side
Position
(minutes
)
7
6-8
7
6-8
7
8-10
7
10-12
7
10-14
7
12-17
6
12-18
7
2:30
6
24-30
6
16-20
6
5-7
7
10-12
OPERATION
Second
Side
Comments
(minutes
)
Space evenly. Up to 4
6-8
patties may be broiled
at once.
6-8
Steaks less than 1"
thick cook through
8-10
before browning. Pan
frying is
10-12
recommended. Slash
fat. Oil the top of the
12-14
1
steaks with
14-17
oil when seasoning to
improve searing in
14-18
the broiler.
Evenly space the toast
2:30
over the top of the
tray.
16-24
Broil Skin-side-down
first.
12-16
Handle and turn very
carefully. Brush with
3-5
lemon butter before
and during cooking, if
desired.
Increase time 5 to 10
minutes per side for
5-7
1
1
/
" thick or home-
2
cured ham.
31
/
Tbsp of
2
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