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22 OPERATION
Food
1" thick
1 to 1
Beef Steaks
1
1
/
2
2 to 2
1 whole, 2 to 2
lengthwise
Chicken
2 Breasts
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 1lb.
2 (1" thick)
about 10 to 12
oz
Lamb Chops
2 (1
about 1lb
2 (1" thick)
Salmon Steaks
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.
Quantity and/or
Thickness
Rare
Medium
1
/
lbs.
2
Well done
Rare
" thick
Medium
1
/
lbs
2
Well done
1
/
lbs., split
2
1
/
" thick
2
" thick)
2
Medium
Well done
Medium
1
/
" thick)
2
Well done
First
Rack
Side
Position
Time
(min.)
6
D
7
D
8
D
10
D
12
D
14
D
20
C
20
C
12-14
C
or
5-6
D
E
5
D
or
7
D
E
or
9-10
D
E
6
D
8
D
11
D
13
D
or
8
D
E
9
or
D
E
Second
Side
Comments
Time
(min.)
2-3
2-3
Steaks less than 1"
thick cook through
3-4
before browning.
Pan frying is
4-6
recommended. Slash
fat.
6-8
8-10
6-8
Broil skin-side-down
first.
6-10
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
3-4
lemon butter before
and during cooking, if
desired.
Increase time 5 to 10
minutes per side for 1
3-5
1/2" thick or home-
cured ham.
6-8
Slash fat.
7-9
4-6
7-9
Slash fat.
9
9-11
Grease pan. Brush
3-4
steaks with melted
4-6
butter.
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