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28 OPERATION
Food
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.
• The USDA has indicated the following as safe minimum internal temperatures for consumption:
- Ground beef: 160 ℉ (71.1 ℃)
- Poultry: 165 ℉ (73.9 ℃)
- Beef, veal, pork, or lamb: 145 ℉ (62.8 ℃)
- Fish / Seafood: 145 ℉ (62.8 ℃)
Tips for Broiling
Beef
Quantity and/or
Thickness
1
/
lb. split
2
1
/
" thick
2
" thick)
2
Medium
Well done
Medium
1
/
" thick)
2
Well done
First
Rack
Side
Position
Time
(min.)
12-16
D
5-8
D
10-20
D
3-5
E
2-3
E
8-10
D
10-12
D
5-8
D
1-10
D
8-10
D
10-12
D
4-6
E
5-8
E
• 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
Second
Side
Comments
Time
(min.)
10-14
Broil skin-side-down
first.
5-8
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
3-5
lemon butter before
and during cooking, if
desired.
Increase time 5 to 10
minutes per side for 1
2-3
1/2" thick or home-
cured ham.
7-9
Slash fat.
9-11
4-6
5-8
Slash fat.
7-9
9-11
Grease pan. Brush
3-5
steaks with melted
4-7
butter.
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