24
Broiling
chart
*offset rack
Item
Cut
Size/Thickness
Doneness
Broiler Setting
Rack Position
Time (min)
Side 1
Side 2
Beef
Tenderloin/Filet
1"
Medium Rare
Hi
G
5:00
3:00
Medium
Hi
G
5:00
4:00
Medium Well
Hi
G
6:00
4:00
Well Done
Hi
G*
6:00
5:00
1 1/2"
Medium Rare
Hi
G
6:00
4:00
Medium
Hi
G
7:00
4:00
Medium Well
Hi
G*
7:00
5:00
Well Done
Hi
G*
7:00
6:00
2"
Medium Rare
Hi
G
7:00
5:00
Medium
Hi
G
8:00
6:00
Medium Well
Hi
G*
8:00
10:00
Well Done
Hi
F
10:00
12:00
NY Strip Steak/
Strip loin
3/4" - 1"
Medium Rare
Hi
G
5:00
3:00
Medium
Hi
G
5:00
4:00
Medium Well
Hi
G
6:00
4:00
Well Done
Hi
G*
6:00
5:00
1 1/2"
Medium Rare
Hi
G
6:00
5:00
Medium
Hi
G
7:00
6:00
Medium Well
Hi
G*
8:00
10:00
Well Done
Hi
G*
8:00
12:00
Ribeye/Delmonico
3/4" - 1"
Medium Rare
Hi
G
5:00
3:00
Medium
Hi
G
5:00
4:00
Medium Well
Hi
G
6:00
4:00
Well Done
Hi
G*
6:00
5:00
1 1/2"
Medium Rare
Hi
G
6:00
5:00
Medium
Hi
G
7:00
6:00
Medium Well
Hi
G*
8:00
10:00
Well Done
Hi
G*
8:00
12:00
Bone-In Steaks
3/4" - 1"
Medium Rare
Hi
G
5:00
4:00
Medium
Hi
G
6:00
5:00
Medium Well
Hi
G*
7:00
6:00
Well Done
Hi
G*
8:00
7:00
1 1/2"
Medium Rare
Hi
G
8:00
8:00
Medium
Hi
G*
10:00
8:00
Medium Well
Hi
F
10:00
12:00
Well Done
Hi
F
10:00
15:00
USING THE OVEN
*Speed broil should only be used for small amounts of food that can be easily concentrated to the center of the broiler pan.
Speed broil works faster than the regular broil mode, so cook time should be reduced by approximately 20~25%.