Broiling guide
20
Quantity and/
Shelf
First Side Second Side
Food
or Thickness Position Time (min.) Time (min.) Comments
Bacon
1/2 lb. (about
C
4
1
⁄
2
4
1
⁄
2
Arrange in single layer.
8 thin slices)
Ground Beef
1 lb. (4 patties)
C
10
7
Space evenly.
Well Done
1/2 to 3/4
″
Up to 8 patties take
thick
about same time.
Beef Steaks
Rare
1
″
thick
C
6
5
Steaks less than 1
″
thick
Medium
(1 to 1
1
⁄
2
lbs.)
C
8
6
cook through before
Well Done
C
12
11
browning. Pan frying is
recommended.
Rare
1
1
⁄
2
″
thick
C
10
7–8
Slash fat.
Medium
(2 to 2
1
⁄
2
lbs.)
C
15
14–16
Well Done
C
25
20–25
Chicken
1 whole
A
35
10–15
Reduce time about 5 to 10
(2 to 2
1
⁄
2
lbs.),
minutes per side for cut-up
split lengthwise
chicken. Brush each side
with melted butter. Broil
skin-side-down first.
Lobster Tails
2–4
B
13–16
Do not
Cut through back of shell.
(6 to 8 oz.
turn
Spread open. Brush with
each)
over.
melted butter before
broiling and after half
of broiling time.
Fish
1-lb. fillets
C
5
5
Handle and turn very carefully.
1/4 to 1/2
″
Brush with lemon butter
thick
before and during cooking,
if desired. Preheat broiler
to increase browning.
Ham Slices
1
″
thick
B
8
8
Increase time 5 to 10
(precooked)
minutes per side for 1
1
⁄
2
″
thick or home cured ham.
Pork Chops
2 (1/2
″
thick)
C
10
10
Slash fat.
Well Done
2 (1
″
thick),
B
13
13
about 1 lb.
Lamb Chops
Medium
2 (1
″
thick),
C
10
9
Slash fat.
Well Done
about 10 to 12 oz.
C
12
10
Medium
2 (1
1
⁄
2
″
thick),
C
14
12
Well Done
about 1 lb.
B
17
12–14
Operating Instr
uctions
Installation Instr
uctions
Safety Infor
mation
Tr
oubleshooting T
ips
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vice
