38
OPERATION
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.
Food
Quantity and/ or
Thickness
Shelf
Position
First Side
Time (min.)
Second Side
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
1
/
2
to
3
/
4
" thick
5
4-6
3-4
Space evenly. Up to 8 patties may
be broiled at once.
Beef Steaks
Rare
Medium
Well Done
1" thick
1 to 1
1
/
2
lbs.
4
4
4
6
7
8
2–3
2–3
3–4
Steaks less than 1" thick cook
through before browning.
Pan frying is recommended. Remove
fat.
Rare
Medium
Well Done
1
1
/
2
" thick
2 to 2
1
/
2
lbs.
4
4
4
10
12
14
4–6
6–8
8–10
Chicken
1 whole cut up
2 to 2
1
/
2
lbs.,
split lengthwise
2 Breasts
3
3
20
20
6–8
6–10
Broil skin-side-down first.
Lobster Tails
2–4
10 to 12 oz. each
3
12-14
Do not turn
over.
Cut through back of shell. Spread
open.
Brush with melted butter before
broiling and after half of broiling time.
Fish Fillets
1
/
4
to
1
/
2
" thick
4 or 5
5-6
3–4
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired.
Ham Slices
(precooked)
1
/
2
" thick
4
5
3–5
Increase time 5 to 10 minutes per
side for 1
1
/
2
" thick or home-cured
ham.
Pork Chops
Well Done
2 (
1
/
2
" thick)
2 (1” thick) about 1 lb.
4 or 5
4 or 5
7
9-10
6–8
7–9
Remove fat.
Lamb Chops
Medium
Well Done
2 (1" thick) about
10 to 12 oz.
4
4
6
8
4–6
7–9
Remove fat.
Medium
Well Done
2 (1
1
/
2
" thick)
about 1 lb.
4
4
11
13
9
9–11
Salmon Steaks
2 (1" thick)
4 (1" thick) about 1 lb.
4 or 5
4 or 5
8
9
3–4
4–6
Grease pan. Brush steaks with
melted butter.
•
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 °F (71.1 °C)
•
Poultry: 165 °F (73.9 °C)
•
Beef, veal, pork, or lamb: 145 °F (62.8 °C)
•
Fish / Seafood: 145 °F (62.8 °C)
