24
RECOMMENDED BROILING GUIDE
The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling times. The following
guide is based on meats at refrigerator temperature.
Broiling chart
*offset rack
Food
Quantity and/or
Thickness
Shelf
Position
First Side
Time (min.)
Second Side
Time (min.)
Comments
Ground Beef
Well Done
1 lb. (4 patties)
1/2 to 3/4” thick
G
4-5
3-4
Space evenly. Up to 8 patties
may be broiled at once.
Beef Steaks
1” thick
1 to 11/2 lbs.
Steaks less than 1” thick cook
through before browning.
Pan frying is recommended.
Slash fat.
Rare
F
4
2-3
Medium
F
5
3-4
Well Done
F
6
4-5
1 1/2”thick
2 to 2 1/2 lbs.
Rare
D
10
4-6
Medium
D
12
6-8
Well Done
D
14
8-10
Chicken
1 whole cut up
2 to 21/2 lbs., split
lengthwise 2 Breasts
C
20
6-8
Broil skin-side-down first.
E
8-9
5-6
Lobster Tails
2–4
10 to 12 oz. each
C
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
E
5
2-4
Handle and turn very care-
fully. Brush with lemon butter
before and during cooking, if
desired.
Ham Slices
(precooked)
1/2” thick
E
5
2-4
Increase time 5 to 10 minutes
per side for 1 1/2” thick.
Pork Chops
2 (1/2” thick)
E
7
4-6
Slash fat.
Well Done
2 (1” thick) about 1 lb. D
9-10
6-8
Lamb Chops
2 (1” thick) about
10 to 12 oz.
Slash fat.
Medium
E
6
4-6
Well Done
E
8
7-9
Medium
2 (11/2” thick)
about 1 lb.
E
11
9
Well Done
E
13
9-11
Salmon
Steaks
2 (1” thick)
4 (1” thick)
about 1 lb.
E
7-8
4-6
Grease pan. Brush steaks with
melted butter.
D
9
4-6
*This chart is for reference only. Adjust cook time according to your preference.
USING THE OVEN
