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This guide is based on meats at refrigerator temperature. For best results when broiling, use a pan
designed for broiling.
Grid (sold separately)
a
Broiler Pan (sold separately)
b
Food
9 patties
Hamburgers
1
/
to
2
1 whole, 2 to 2
lengthwise
Chicken
2 Breasts
Toast
1 to 9 pieces
1" thick
1 to 1
Beef Steaks
1
1
/
" thick
2
2 to 2
2–4
Lobster Tails
10 to 12 oz. each
1
Fish Fillets
/
to
4
Ham Slices
1
/
" thick
2
(precooked)
1
2 (
/
Pork Chops
2
Well done
2 (1" thick) about 1 lb.
Quantity and/or
Thickness
3
/
" thick
4
1
/
lbs., split
2
Rare
Medium
1
/
lbs.
2
Well done
Rare
Medium
1
/
lbs.
2
Well done
1
/
" thick
2
" thick)
First
Rack
Side
Position
(min.)
7
3-6
5
8-10
5
8-10
7
0.5-1
7
3-5
7
4-6
7
5-7
5
7-9
5
9-11
5
11-13
5
9-12
6
2-4
5
2-4
6
3-6
5
5-8
OPERATION
Second
Side
Comments
(min.)
Space evenly. Up to 9
2-4
patties may be broiled
at once.
4-6
Broil skin-side-down
first.
5-7
0.5
2-4
2-4
Steaks less than 1"
thick cook through
3-5
before browning. Pan
frying is
4-6
recommended. Slash
fat.
6-8
8-10
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
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
45
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