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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.
Food
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Lobster Tails
Fish Fillets
Ham Slices
(precooked)
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
Salmon
Steaks
0_ Operating the oven
Quantity and/
Shelf
or thickness
position
1 lb. (4 patties)
7
½ to ¾" thick
7
1" thick
7
1 to 1½ lbs.
7
6
1½"thick
6
2 to 2½ lbs.
6
1 whole cut up
2 to 2½ lbs.,
4
split lengthwise
2 Breasts
5
2–4
10 to 12 oz.
4
each
¼ to ½" thick
6
½" thick
6
2 (½" thick)
6
2 (1" thick)
5
about 1 lb.
2 (1" thick)
6
about 10 to
6
12 oz.
6
2 (1½" thick)
about 1 lb.
6
2 (1" thick)
6
4 (1" thick)
6
about 1 lb.
First
Second
side time
side time
(min.)
(min.)
8-10
4-6
8
3-5
10
4-6
12
5-7
14
7-9
16
8-11
19
11-13
23-28
13-18
13-18
5-10
Do not turn
14-18
over.
5-9
3-4
5-7
3-5
7
6-8
9-10
7-9
6
4-6
8
7-9
11
9
13
9-11
8
3-4
9
4-6
Comments
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 after
half of 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 1½"
thick or home-cured ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks
with melted butter.
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