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 after
half of 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