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Food
Quantity and/or Thickness
1
1
Fish Fillets
/
to
/
" thick
4
2
Ham Slices
1
(precooked
/
" thick
2
)
Pork
1
1 (
/
" thick)
2
Chops
Well done
2 (1" thick) about 1lb.
2 (1" thick) about
10 to 12 oz.
Lamb
Chops
1
2 (1
/
" thick)
2
about 1lb.
2 (1" thick)
Salmon
Steaks
4 (1" thick) about 1 lb.
Bread
1
/
" thick
2
• For best performance, center food on rack when using Speed Broil/Broil.
• 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)
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.
- For bone-in steaks or chops that have been frenched (all meat removed from around the bone), wrap
the exposed sections of bone in foil to reduce burning.
Rack
Positio
n
4
4
4
3
Medium
4
Well done
4
Medium
3
Well done
3
4
3
4
First
Second
Side
Side
(min.)
(min.)
Handle and turn very
carefully. Brush with
6
3-4
lemon butter before
and during cooking, if
desired.
Increase time 5 to 10
minutes per side for 1
6-8
2-4
1/2" thick or home-
cured ham.
5-6
2-4
9-10
4-6
6
3-4
8
4-5
10
5-6
12
6-8
8
4-6
Grease pan. Brush
steaks with melted
9
4-6
butter.
0.5-1
0.5-1
OPERATION
45
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