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Close the door. Always broil with
the door closed.
The size, weight, thickness,
starting temperature and
your preference of
doneness will affect broiling
times. This guide is based
on meats at refrigerator
temperature.
† 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 Guide.
USDA Rev. June 1985.)
How to Set the Oven for Broiling
Close the door. Always broil with the door
closed.
Place the meat or fish on a broiler
grid in a broiler pan.
Follow suggested rack positions in
the Broiling Guide.
If your oven is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven rack one position higher.
Broiling Guide
Quantity and/
Food
or Thickness
Bacon
1/2 lb.
(about 8 thin slices)
Ground Beef
1 lb. (4 patties)
Well Done
1/2 to 3/4" thick
Beef Steaks
Rare †
1" thick
Medium
1 to 1
1
⁄
lbs.
2
Well Done
" thick
Rare †
1
⁄
1
2
Medium
2 to 2
1
⁄
lbs.
2
Well Done
Chicken
1 whole
2 to 2
1
⁄
lbs.,
2
split lengthwise
Lo Broil
Pieces
Lo Broil
Boneless
Lobster Tails
2–4
6 to 8 oz. each
each
Lo Broil
Fish Fillets
1/4 to 1/2" thick
Hi Broil
Lo Broil
Ham Slices
1" thick
(precooked)
Pork Chops
2 (1/2" thick)
Well Done
2 (1" thick) about 1 lb.
Lamb Chops
Medium
2 (1" thick) about 10
Well Done
to 12 oz.
" thick) about 1 lb.
Medium
2 (1
1
⁄
2
Well Done
Garlic Bread
Lo Broil
Press the Broil Hi/Lo pad once for
Hi Broil.
To change to Lo Broil, press the
Broil Hi/Lo pad again.
Press the Start pad.
When broiling is finished, press the
Clear/Off pad.
Rack
First Side
Second Side
Position Time (min.)
Time (min.)
C
4
1
⁄
2
C
10
C
10
C
6
C
8
C
12
C
10
C
15
14–16
C
25
20–25
A
35
10–15
D
18–20
18–20
D
12–15
B
18–20
Do not
over.
C
18–25
C
5
D
5
B
8
C
10
B
13
C
10
C
12
C
14
B
17
12–14
C
3
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Comments
4
1
⁄
Arrange in single layer.
2
7
Space evenly. Up to 8
9
patties take about the
same time.
5
Steaks less than 1"
6
thick cook through
11
before browning. Pan
frying is recommended.
Slash fat.
7–8
Reduce time about 5
to 10 minutes per side
for cut-up chicken.
Brush each side with
10
melted butter. Broil
skin-side-down first.
Cut through back of
turn
shell. Spread open.
Brush with melted
N/A
butter before broiling
and after half of
broiling time.
Handle and turn very
5
carefully. Brush with
5
lemon butter before
and during cooking, if
desired. Preheat
broiler to increase
browning.
8
Increase time 5 to 10
minutes per side for
" thick or home-
1
1
⁄
2
cured ham.
10
Slash fat.
13
9
Slash fat.
10
12
N/A
7
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