24
USINg thE OVEN
Broiling Chart
Food
Quantity and/ or
Thickness
Rack
Position
First Side
Time
(min.)
Second
Side
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
1/2 to 3/4” thick
E
4–6
3–4
Space evenly. Up to 8 patties may be
broiled at once.
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
1” thick
1 to 1-1/2 lbs.
1-1/2” thick
2 to 2-1/2 lbs.
D
D
D
D
D
D
6
7
8
10
12
14
2–3
2–3
3–4
4–6
4–8
8–10
Steaks less than 1” thick cook through
before browning. Pan frying is
recommended. Remove fat.
Chicken
1 whole cut up
2 to 2-1/2 lbs.,
split lengthwise
2 Breasts
C
C
20
20
6–8
6–10
Broil skin-side-down first.
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
D or E
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
D
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.
D or E
D or E
7
9-10
6–8
7–9
Remove fat.
Lamb Chops
Medium
Well Done
Medium
Well Done
2 (1” thick) about 10
to 12 oz.
2 (1-1/2” thick) about
1 lb.
D
D
D
D
6
8
11
13
4–6
7–9
9
9–11
Remove fat.
Salmon
Steaks
2 (1” thick)
4 (1” thick) about
1 lb.
D or E
D or E
8
9
3–4
4–6
Grease pan. Brush steaks with melted
butter.
Broiling Tips
Beef
y
Steaks and chops should always be allowed to rest for five
minutes before being cut into and eaten. This allows the
heat to distribute evenly through the food and creates a
more tender and juicy result.
y
Pieces of meat that are thicker than two inches should
be removed from the refrigerator 30 minutes prior to
cooking. This will help them cook more quickly and
evenly, and will produce less smoke when broiling.
Cooking times will likely be shorter than the times
indicated in the Broiling Chart.
y
For bone-in steaks or chops that have been
Frenched
(all
meat removed from around the bone), wrap the exposed
sections of bone in foil to reduce burning.
Seafood
y
When broiling skin-on fish, always use the Medium broil
setting and always broil the skin side last.
y
Seafood is best consumed immediately after cooking.
Allowing seafood to rest after cooking can cause it to dry
out.
y
It is a good idea to rub a thin coating of oil on the surface
of the broiling pan before cooking to reduce sticking,
especially with fish and seafood. You can also use a light
coating of non-stick pan spray.
Vegetables
y
Toss vegetables lightly in oil before cooking to improve
browning.
