36
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
rack
Position
First Side
(minutes)
Second
Side
(minutes)
Comments
Ground Beef
Well done
1 lb. (4 patties)
1
/
2
to
3
/
4
" thick
6
5-7
3-4
Space evenly. Up to 8 patties may be
broiled at once.
Beef Steaks
Rare
6
7
5
Steaks less than 1" thick cook
through before browning. Pan frying is
recommended. Slash fat.
1" thick
1 to 1
1
/
2
lbs.
Medium
6
12
5-6
Well Done
6
13
8-9
Rare
1
1
/
2
" thick
2 to 2
1
/
2
lbs.
4
10
6-7
Medium
4
12-15
10-12
Well Done
4
25
16-18
Toast
1 to 9 pieces
5
1-2
1-2
Chicken
1 whole 2 to 2
1
/
2
lbs.,
split lengthwise
4 bone-in breasts
2
35-40
25
Brush each side with melted butter.
Broil skin-side down.
2
25-30
10-15
Fish Fillets
1
/
4
to
1
/
2
" thick
5
7-8
6
Handle and turn very carefully.
Brush with lemon butter before and during
cooking, if desired.
Ham Slices
(precooked)
1" thick
1
/
2
" thick
3
4
10
7
5
4
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)
4
10
8
Slash fat.
2 (1" thick) about 1lb.
4
13
8-9
Lamb Chops
Slash fat.
Medium
2 (1" thick) about
10 to 12 oz.
5
6
4-7
Well Done
5
10
10
Medium
2 (
1
/
2
" thick) about 1lb.
5
10
4-6
Well done
5
17
12-14
Bacon
1
/
2
lb. (about 8 thin slices)
4
8
3
Arrange in single layer.
Lobster Tails
2-4
6 to 8 oz. each
3
13-16
Do not
turn over.
Cut through back of shell. Spread open.
Brush with melted butter before broiling
and after half of broiling time.
•
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)
Summary of Contents for Studio LSSG3017 Series
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