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44 OPERATION
Food
2–4
Lobster Tails
10 to 12 oz. each
1
Fish Fillets
/
to
4
Ham Slices
1
/
" thick
2
(precooked)
1
2 (
/
Pork Chops
Well done
2 (1" thick) about 1 lb.
2 (1" thick)
about 10 to 12
oz.
Lamb Chops
2 (1
about 1 lb.
2 (1" thick)
Salmon Steaks
4 (1" thick) about 1 lb.
• This guide is only for reference. Adjust cook time according to your preference.
• Do not use the gliding rack in position 7.
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)
Tips for Broiling
• Beef
- Steaks and chops should always be allowed to rest for five minutes before being cut into and eaten.
This allows the heat to distribute evenly through the food and creates a more tender and juicy result.
- Pieces of meat that are thicker than two inches should be removed from the refrigerator 30 minutes
prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when
broiling. Cooking times will likely be shorter than the times indicated in the Broiling Chart.
Quantity and/or
Thickness
1
/
" thick
2
" thick)
2
Medium
Well done
Medium
1
/
" thick)
2
Well done
First
Rack
Side
Position
(min.)
5
9-12
6
2-4
5
2-4
6
3-6
5
5-8
6
3-5
6
5-7
6
7-9
6
9-11
5
8-10
5
9-11
Second
Side
Comments
(min.)
Cut through back of
shell. Spread open.
Do not
Brush with melted
turn over
butter before broiling
and after half of
broiling time.
Handle and turn very
carefully. Brush with
2-4
lemon butter before
and during cooking, if
desired.
Increase time 5 to 10
minutes per side for 1
2-4
1/2" thick or home-
cured ham.
4-7
5-8
2-5
4-7
7-9
7-9
3-5
Grease pan. Brush
steaks with melted
4-6
butter.
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