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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.
Food
Quantity and/or Thickness
1 lb. (4 patties)
Beef
1
3
/
/
2
4
Well done
1
1 to 1
/
2
Beef
Steaks
1
1
/
" thick
2
1
2 to 2
/
2
2-4
1
1
Fish Fillets
/
to
/
" thick
4
2
lbs.
Well done
Rare
Medium
lbs.
1
/
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.
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