RECOMMENDED
BROILING
GUIDE
The size, weight, thickness, starting temperature,
and your
preference of doneness will affect broiling times.
This guide is based on meats at refrigerator
temperature.
For best results when broiling, use a pan designed
for broiling (refer to the Fig. 1)
Fig.1 (Optional)
@-
@-
Ground Beef
1 lb. (4 patties)
F or G
7-9
3-5
Space evenly. Up to 8 patties may be
Well Done
1/2 to
3/4"
thick
broiled at once.
Steaks less than 1" thick cook through
Beef Steaks
Rare
Medium
Well Done
1" thick
1 to
11/2
Ibs.
Rare
Medium
Well Done
11/2"thick
2 to
21/2
Ibs.
F
F
F
D
D
D
6
7
8
10
12
14
2-3
2-3
3-4
4-6
6-8
8-10
before browning.
Pan frying is recommended.
Slash fat.
Chicken
1 whole cut up
C
20
6-8
Broil skin-side-down first.
2 to
21/2
Ibs.,
split lengthwise
2 Breasts
C
20
6-10
Lobster Tails
2-4
C
12-14
Do not turn
Cut through back of shell. Spread open.
10 to 12 oz. each
over.
Brush with melted butter before
broiling and after half of broiling time.
Fish Fillets
1/4 to
1/2"
thick
E
5
3-4
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired.
Ham Slices
1/2" thick
D
5
3-5
Increase time 5 to 10 minutes per side
(precooked)
for 11/2" thick or home-cured ham.
Pork Chops
2 (1/2"
thick)
E
7
6-8
Slash fat.
Well Done
2 (1" thick) about
D
9-10
7-9
1lb.
Lamb Chops
Slash fat.
Medium
2 (1" thick) about
E
6
4-6
Well Done
10 to 12 oz.
E
8
7-9
Medium
2 (11/2"
thick)
E
11
9
Well Done
about 1 lb.
E
13
9-11
..................................................
Salmon
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d .....
Steaks
4 (1" thick)
D
9
4-6
butter.
about 1 lb.
-21 -