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Broiling
guide
Quantity and/
Food
or Thickness
Ground Beef
1 lb. (4 patties)
Well Done
1/2 to 3/4" thick
Beef Steaks
Rare
1" thick
Medium
1 to 1
1
⁄
lbs.
2
Well Done
" thick
1
Rare
1
⁄
2
Medium
2 to 2
1
⁄
lbs.
2
Well Done
Chicken
1 whole
2 to 2
1
⁄
lbs.,
2
split lengthwise
Lobster Tails
2–4
6 to 8 oz. each
Fish Fillets
1/4 to 1/2" thick
Ham Slices
1" thick
(precooked)
Pork Chops
2 (1/2" thick)
Well Done
2 (1" thick) about 1 lb.
Lamb Chops
Medium
2 (1" thick)
Well Done
about 10 to 12 oz.
" thick)
Medium
2 (1
1
⁄
2
Well Done
about 1 lb.
Broiling
Shelf
First Side
Second Side
Position
Time (min.)
Time (min.)
C
10
C
6
C
8
C
12
C
10
C
15
C
25
A
35
B
13–16
C
5
B
8
C
10
B
13
C
10
C
12
C
14
B
17
Wall Oven
Comments
7
Space evenly. Up to 8 patties take
about the same time.
5
Steaks less than 1" thick cook
6
through before browning. Pan
11
frying is recommended.
7–8
Slash fat.
14–16
20–25
10–15
Reduce time about 5 to 10 minutes
per side for cut-up chicken.
Brush each side with melted butter.
Broil skin-side-down first.
Do not
Cut through back of shell. Spread
turn over.
open. Brush with melted butter
before broiling and after half of
broiling time.
5
Handle and turn very carefully.
Brush with lemon butter before
and during cooking, if desired.
Preheat broiler to increase browning.
8
Increase time 5 to 10 minutes per side
" thick or home-cured ham.
for 1
1
⁄
2
10
Slash fat.
13
9
Slash fat.
10
12
12–14
19
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