33
Broiling Chart
Type and
Time
Cut of Meat
Weight
Setting
Rack
(min)
BEEF
Sirloin, 1"
Rare
12 oz
Conventional Broil
5
7
Medium
12 oz
Conventional Broil
5
9
Well done
12 oz
Conventional Broil
5
11
T-Bone, 3/4"
Rare
10 oz
Conventional Broil
5
5
Medium
10 oz
Conventional Broil
5
7
Well done
10 oz
Conventional Broil
5
9
Hamburger, 1/2"
Rare
1/4 lb.
Convection Broil
5
4
Medium
1/4 lb.
Convection Broil
5
7
Well done
1/4 lb.
Convection Broil
5
9
CHICKEN
Bnls breast
1 lb.
Convection Broil
4
18
Bone-in breast
2 - 2 1/2 lb. Conventional Broil
4
20
Chicken pieces
2 - 2 1/2 lb.
Convection Broil
4
18 (min/lb)
HAM
Ham slice, 1"
1 lb.
Conventional Broil
4
22
LAMB
Rib chops, 1"
12 oz.
Convection Broil
5
7
Shoulder
1 lb.
Convection Broil
5
6
PORK
Loin chops, 3/4"
1 lb.
Convection Broil
4
14
Bacon
Conventional Broil
4
6
FISH
Salmon steak
1 lb.
Convection Broil
5
7
Fillets
1 lb.
Convection Broil
5
6
Note:
The above information is given as a guide only.
32
Broiling Tips
•
ALWAYS
use a broiler pan and grid for broiling. They are
designed to provide drainage of excess liquid and fat away from
the cooking surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to
prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended
time, season, and turn. Season second side just before removing.
•
ALWAYS
pull rack out to stop position before turning or
removing food.
• Use tongs or a spatula to turn meats. Never pierce meat with a
fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the
food. Drippings will bake onto the pan if it is left in the heated
oven after broiling. While pan is hot, place damp paper towel
over grid. Drizzle with liquid dishwashing detergent and pour
water over grid. This will make cleaning of the pan easier, or the
broiler pan can be lined with aluminum foil to make cleaning
easier. Be sure the foil extends up the side of the pan. Although
it is not recommended, the grid can also be covered with foil. Be
sure to slit openings to conform with the openings in the grid so
melted fat can drain through to prevent spattering, smoking, or
the possibility of grease fire.
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