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Recommended Broiling Times
•
Use the broiling table
•
Depending on the type, the thickness, and the desired doneness of meat, it might be necessary to increase or
decrease broiling times or adjust the broiling pan to different rack positions.
•
If the food you are broiling is not listed in the table, follow the instructions provided in your recipe and watch the
broiling process closely.
Table 1:
Broiling Recommendations
Food
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops 3/4" thick
Chicken bone-in
Chicken boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
* The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F
(60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA) The
lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC).
Note: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from flame.
Always watch foods carefully to prevent burning.
(Table
1) for approximate recommended broiling times for the types of meat listed.
Rack
Temperature
Position
8th
550°F (288ºC)
7th or 8th
550°F (288ºC)
7th or 8th
550°F (288ºC)
6th
550°F (288ºC)
5th
550°F (288ºC)
6th
550°F (288ºC)
7th
550°F (288ºC)
7th
550°F (288ºC)
8th
550°F (288ºC)
7th
550°F (288ºC)
Cook time in
minutes
Temperature
1st side
2nd
side
8
6
140°F (60°C)
9
7
145°F (63°C)
10
9
170°F (77ºC)
10
8
170°F (77ºC)
22
12
170°F (77ºC)
10
8
170°F (77ºC)
15
n/a
170°F (77ºC)
7
n/a
170°F (77ºC)
11
9
145°F (63°C)
12
10
170°F (77ºC)
OVEN CONTROLS
Internal
Doneness
Rare*
Medium
Well
Well
Well
Well
Well
Well
Medium
Well
23
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