18
19
Food
Amount
(pieces /
weight
)
Temp / Time
Procedure
Chicken
Cutlets or
Tenderloins
6 to 12
pieces
375°F / 196°C
12 to 15 minutes
Turn over halfway
through broiling
Chicken should
register 180ºF /
82°C on meat
thermometer
Chicken Parts
8 to 12
pieces
to fit pan
400ºF / 205°C
20 to 25
minutes
Turn over halfway
through broiling
Chicken should
register 170º F in
the breast and
180ºF / 82°C in
the thigh on meat
thermometer
Boneless,
skinless
chicken breasts
6 to 8
pieces
4 to 6 oz,
ea
400°F / 205°C
12 to 15 minutes
Turn over halfway
through broiling
Chicken should
register 180ºF /
82°C on meat
thermometer
Flank steak
1 to 1/2 lbs
425°F /220°C
9 to 11 minutes
Meat registers
145°F / 63°C for
medium rare;
160ºF / 71°C for
medium; turn after
4 minutes
Hamburger
5 oz, ea
8 to 10
425°F / 220°C
6 to 8 minutes
Meat registers
145°F / 63°C for
medium rare;
160ºF / 71°C for
medium; turn after
4 minutes
Fish fillets or
steaks, such
as salmon or
tilapia
4 to 6
to fit pan
Fish registers
145°F / 63°C on
meat thermometer
or flakes easily
when tested with
fork
SUGGESTED BROILING GUIDE
The cooking times are approximate and should be adjusted to individual
preferences.
CTO300-AR_CL_PE_UC_Revision B.indd 19
CTO300-AR_CL_PE_UC_Revision B.indd 19
1/10/20 10:06 AM
1/10/20 10:06 AM
