Table of Contents
Advertisement
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.
Quantity and/
Food
or thickness
Ground Beef
1 lb. (4 patties)
½ to ¾" thick
Well Done
Beef Steaks
Rare
1" thick
Medium
1 to 1½ lbs.
Well Done
Rare
1½"thick
Medium
2 to 2½ lbs.
Well Done
1 whole cut up
2 to 2½ lbs.,
split lengthwise
Chicken
2 Breasts
2–4
Lobster Tails
10 to 12 oz.
each
Fish Fillets
¼ to ½" thick
Ham Slices
½" thick
(precooked)
2 (½" thick)
Pork Chops
Well Done
2 (1" thick)
about 1 lb.
Lamb Chops
2 (1" thick)
Medium
about 10 to
Well Done
12 oz.
Medium
2 (1½" thick)
about 1 lb.
Well Done
2 (1" thick)
Salmon
4 (1" thick)
Steaks
about 1 lb.
First
Second
Shelf
side time
side time
position
(min.)
7
8-10
7
8
7
10
7
12
6
14
6
16
6
19
4
23-28
5
13-18
Do not turn
4
14-18
6
5-9
6
5-7
6
7
5
9-10
6
6
6
8
6
11
6
13
6
8
6
9
Comments
(min.)
Space evenly. Up to 8
4-6
patties may be broiled at
once.
Steaks less than 1" thick.
3-5
Cook through before
4-6
browning.
5-7
Pan frying is
7-9
recommended.
8-11
Slash fat.
11-13
13-18
Broil skin-side-down first.
5-10
Cut through back of shell.
Spread open.
Brush with melted butter
over.
before broiling and
halfway through broiling
time.
Handle and turn very
carefully. Brush with
3-4
lemon butter before and
during cooking, if desired.
Increase time 5 to 10
3-5
minutes per side for 1½"
thick or home-cured ham.
6-8
Slash fat.
7-9
4-6
Slash fat.
7-9
9
9-11
3-4
Grease pan. Brush steaks
with melted butter.
4-6
Operating the oven _1
Hide quick links:
Advertisement
Table of Contents
