43
OPERATION
ENGLISH
Using the Lower 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
5
4-6
3-4
Space evenly. Up to 9 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.
4
4
4
4
4
4
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
3
3
20
20
6–8
6–10
Broil skin-side-down first.
Lobster Tails
2-4
10 to 12 oz. each
3
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
4 or 5
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
4
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.
4 or 5
4 or 5
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.
4
4
4
4
6
8
11
13
4–6
7–9
9
9–11
Remove fat.
Salmon
Steaks
2 (1” thick)
4 (1” thick) about 1
lb.
4 or 5
4 or 5
8
9
3–4
4–6
Grease pan. Brush steaks with
melted butter.
Summary of Contents for SKSCV3002S
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