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Recommended
broiling
guide
The size, weight, thickness, starting temperature, and your doneness preference will affect broiling
times.
This guide is based on meats at refrigerator temperature.
Ground
beef
1 lb. (4 patties)
1/2 to 3_,, t hick
Well done
Beef steaks
1"thick
Medium
1 to 11/> Ibs.
Well done
Rare
11/_,, thick
Medium
2 to 21/_Ibs.
Well done
1 whole cut up
Chicken
2 to 21/_Ibs.,
.....
split lengthwise
2 Breasts
2-4
Lobster
tails
10 to 12 oz.
each
Fish fillets
1Ato 1/>" t hick
Hamslices
1/2"thick
(precooked)
Pork chops
2 (1/_" t hick)
2 (1"thick)
Well done
about 1 lb.
Lamb
choPS
MediUm
2 (1"thick)
about 10 to 12
Well done
oz.
Medium
2 (11/_'thick)
Well done
about 1 lb.
Salmon
2 (1" thick)
4 (1"thick)
Steaks
about 1 lb.
!!I I I!II!!!IIII
7or6
B
8-10
4-6
7
B
8
3-8
7
B
10
4-6
7
B
12
8-7
6
A
14
7-9
6
A
16
8-11
6
A
19
11-13
4
A
23-28
13-18
8
A
13-18
8-10
Do not
4
A
14-18
turn over.
6
A
8-9
3-4
6
A
5-7
3-5
6
A
7
6-8
8
A
9-10
7-9
6
A
6
4-6
6
A
8
7-9
6
A
11
9
6
A
13
9-11
7
B
8
3-4
7
B
9
4-6
Space evenly. Up to 8
patties may be broiled at
once.
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.
Increase time 5 to 10
minutes per side for 11/_,,
thick or home-cured ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks
with melted butter.
43 Operating the oven
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