Operating the oven _
41
04
OPERA
TING THE OVEN
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.
Food
Quantity and/
or thickness
Shelf
position
First
side time
(min.)
Second
side time
(min.)
Comments
Ground Beef
Well Done
1 lb. (4 patties)
½ to ¾” thick
7
8-10
4-6
Space evenly. Up to 8
patties may be broiled at
once.
Beef Steaks
Steaks less than 1” thick.
Cook through before
browning.
Pan frying is
recommended.
Slash fat.
Rare
1” thick
1 to 1½ lbs.
7
8
3-5
Medium
7
10
4-6
Well Done
7
12
5-7
Rare
1½”thick
2 to 2½ lbs.
6
14
7-9
Medium
6
16
8-11
Well Done
6
19
11-13
Chicken
1 whole cut up
2 to 2½ lbs.,
split lengthwise
4
23-28
13-18
Broil skin-side-down first.
2 Breasts
5
13-18
5-10
Lobster Tails
2–4
10 to 12 oz.
each
4
14-18
Do not turn
over.
Cut through back of shell.
Spread open.
Brush with melted butter
before broiling and
halfway through broiling
time.
Fish Fillets
¼ to ½” thick
6
5-9
3-4
Handle and turn very
carefully. Brush with
lemon butter before and
during cooking, if desired.
Ham Slices
(precooked)
½” thick
6
5-7
3-5
Increase time 5 to 10
minutes per side for 1½”
thick or home-cured ham.
Pork Chops
Well Done
2 (½” thick)
6
7
6-8
Slash fat.
2 (1” thick)
about 1 lb.
5
9-10
7-9
Lamb Chops
Slash fat.
Medium
2 (1” thick)
about 10 to
12 oz.
6
6
4-6
Well Done
6
8
7-9
Medium
2 (1½” thick)
about 1 lb.
6
11
9
Well Done
6
13
9-11
Salmon
Steaks
2 (1” thick)
6
8
3-4
Grease pan. Brush steaks
with melted butter.
4 (1” thick)
about 1 lb.
6
9
4-6
FTQ307NWGX_XAA DG68-00228A.indd 41
2009-06-30 1:54:53
