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The size, weight, thickness, starting
temperature, and your preference of
aloneness will affect broiling times,
This guide is based on meats at
refrigerator temperature,
Broiling
Guide
Quantity and/
Shelf
FirstSide
Food
or Thickness
Position
Time (min_)
Comments
Ground Beet
1 Ib (4 patties)
C
Space evenly
_ to -W' thick
...............
4,,!,,bs:,,!,!2
patties)
C
Beef steaks
Rarer
Medium
Well Done
Rarer
Medium
Well Done
Chicken
E
D
D
c
C
D
B
Steaksless than _" thick are difficult
to cook tare
Slash fat
Second Side
Time (mine)
t3
8
15
11
6
4
8
6
10
8
10
8
t5
10-12
20
20
25
25
25
15
3
t
3-4
t8-20 . ....................
00not
turn
over,
5
5
10
5
10
6
6
8
8
10
10
15
t5
7
4
10
9
9
6
14
10
1 whole cut up
Brush each side with moiled butter
2 to 2 ½ Ibs.
Broil skin-side-down first
split lengthwise
Breast
B
Bakery Product
.............................
Bread (toast)
2 to 4 s_ices
D
Space evenly Place English muffins
English Muffin
2 (split)
E
cut*side-up and brush
with butter if desired.
LobsterTails
2-4
........
B'
Cut through back of shel!, Spread open
Brush with melted butter before broiling
and after half of broiling time.
Fish Fillets
1 lb (¼ to W' thick)
D
Handle and turn very carefully Brush with
lemon butter before and during cooking,
if desired.
Salmon
Steaks
2 (1" thick)
D
i Turncarefully Do not
Fillets
2 (½ to _" thick)
D
turn skin side down,
Ham Slices
W' thick
C
(precooked)
1" thick
C
Pork Chops
2 (V2"thick)
C
Siash tat
Well Done
2 (1"thick) about IIb.
C
Lamb Chops
Medium
2 (I" thick) about 10
D
Slash fat
Welt Done
to 12 oz
D
Medium
2 (1½" thick) about1 Ib
D
Weft Done
D
_r The U,S. Department of Agriculture
says "Rare beef is popular, but you should know that cooking it to only 140°F. means some food
poisoning
organisms may survive"
(Source: Safe Food Book. Your Kitchen G_uid_ e, USDA Rev. June 1985,)
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