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38 OPERATION
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. For best results when broiling, use a
pan designed for broiling.
Quantity and/ or
Food
Thickness
Ground Beef
1 lb. (4 patties)
/
to
/
1
3
2
Beef Steaks
Rare
1" thick
Medium
1 to 1
1
Well Done
Rare
1
/
" thick
1
2
Medium
2 to 2
1
Well Done
Chicken
1 whole cut up
2 to 2
1
split lengthwise
2 Breasts
Lobster Tails
2–4
10 to 12 oz. each
Fish Fillets
/
to
/
1
1
4
Ham Slices
/
" thick
1
2
(precooked)
Pork Chops
2 (
/
" thick)
1
2
Well Done
2 (1" thick) about 1 lb.
Lamb Chops
Medium
2 (1" thick) about
10 to 12 oz.
Well Done
Medium
2 (1
/
" thick)
1
2
about 1 lb.
Well Done
Salmon Steaks
2 (1" thick)
4 (1" thick) about 1 lb.
• This guide is only for reference. Adjust cook time according to your preference.
NOTE
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of food-
borne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
• Ground beef: 160 °F (71.1 °C)
• Poultry: 165 °F (73.9 °C)
• Beef, veal, pork, or lamb: 145 °F (62.8 °C)
• Fish / Seafood: 145 °F (62.8 °C)
Shelf
First Side
Position
Time (min.)
5
4-6
" thick
4
4
/
lbs.
4
2
4
4
10
/
lbs.
4
12
2
4
14
3
20
/
lbs.,
2
3
20
3
12-14
" thick
4 or 5
5-6
2
4
4 or 5
4 or 5
9-10
4
4
4
11
4
13
4 or 5
4 or 5
Second Side
Time (min.)
3-4
Space evenly. Up to 8 patties may
be broiled at once.
Steaks less than 1" thick cook
through before browning.
6
2–3
Pan frying is recommended. Remove
7
2–3
fat.
8
3–4
4–6
6–8
8–10
6–8
Broil skin-side-down first.
6–10
Do not turn
Cut through back of shell. Spread
over.
open.
Brush with melted butter before
broiling and after half of broiling time.
3–4
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired.
5
3–5
Increase time 5 to 10 minutes per
side for 1
ham.
7
6–8
Remove fat.
7–9
Remove fat.
6
4–6
8
7–9
9
9–11
8
3–4
Grease pan. Brush steaks with
melted butter.
9
4–6
Comments
/
" thick or home-cured
1
2
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