Broiling Guide
27” Ovens 27” Ovens
27” Ovens 30” Ovens 30” Ovens
30” Ovens
Quantity and/
Rack
First Side
Second Side
Rack
First Side Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Position Time (min.) Time (min.) Comments
Ground Beef
1 lb [0 .45kg] . (4 patties)
C
10
7
E or F
10
7
Space evenly . Up to 8
Well Done
1/2 to 3/4”
C
10
9
E or F
10
9
patties take about the
(1 .3 to 1 .9 cm) thick
same time .
Beef Steaks
Rare †
1” (2 .5 cm) thick
C
6
5
E
8
6
Steaks less than 1” thick
Medium
1 to 1
1
⁄
2
lbs (0 .45 to
C
8
6
E
10
8
cook through before
Well Done
0 .7 kg)
C
12
11
E
12
10
browning .
Rare †
1
1
⁄
2
” (3 .8 cm) thick
C
10
7–8
E
10
8
Pan frying is
Medium
2 to 2
1
⁄
2
lbs .
C
15
14–16
E
15
14–16
recommended .
Well Done
(0 .9 to 1 .1 kg)
C
25
20–25
E
25
20–25
Slash fat .
Chicken
1 whole
A
35
10–15
C
25
10
Reduce time about 5 to 10
2 to 2
1
⁄
2
lbs ., (0 .9 to
10-15
minutes per side for cut-up
1 .1 kg) split lengthwise
chicken . Brush each side
Lo Broil
Pieces
A or B .
25-35
15-20
B or C
25-35
15-20
with melted butter .
Lo Broil
Boneless
A or B
B or C
15-20
10-15
Broil skin-side down first .
Lobster Tails
2–4
B
18–20
Do not
C
18–20
Do not
Cut through back of shell .
6 to 8 oz . (0 .6 to 1 .3 cm)
turn over .
turn over .
Spread open . Brush with
Lo Broil
each
C
18-25
D
18-25
melted butter before broiling
and after half of broiling time
Fish Fillets
1/4 to 1/2” (0 .6 to
Handle and turn very
Hi Broil
1 .3 cm) thick
C
5
5
E
5
5
carefully . Brush with lemon
Lo Broil
D
5
5
F
5
5
butter before and during
cooking, if desired . Preheat
broiler to increase browning .
Ham Slices
1” (2 .5cm) thick
B
8
8
D
8
8
Increase time 5 to 10 minutes
(precooked)
per side for 1
1
⁄
2
” (3 .8 cm) thick
or home-cured ham .
Pork Chops
2 (1/2” [1 .3 cm] thick)
C
10
10
E
10
10
Slash fat .
Well Done
2 (1” [2 .5 cm] thick)
B
13
13
D
15
15
about 1 lb . ( .45 kg)
Lamb Chops
Medium
2 (1” [2 .5 cm] thick)
C
10
9
E
10
9
Slash fat .
Well Done
about 10 to 12 oz .
C
12
10
E
12
10
Medium
(0 .28- .34 kg)
C
14
12
E
14
12
Well Done
2 (1
1
⁄
2
” [3 .8 cm] thick)
B
17
12–14
E
17
12–14
about 1 lb . (0 .45 kg) .
Garlic Bread
Lo Broil
C
3
N/A
E
3
N/A
Using the oven.
† The U .S . Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some food poisoning organisms
may survive .” (Source: Safe Food Book . Your Kitchen Guide . USDA Rev . June 1985 .)
How to Set the Oven for Broiling
Close the door . Always broil with the door
closed .
Place the meat or fish on a broiler grid in a
broiler pan .
Follow suggested rack positions in the
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 .
Press the
Broil Hi/Low
pad once for
HI
Broil.
To change to
LO Broil
, press the
Broil Hi/Low
pad again .
Press the
Start
pad .
When broiling is finished, press the
Reset/
Off
pad .
Close the door. Always broil
with the door closed.
If your oven is connected to 208
volts, rare steaks may be broiled
by preheating the broiler and
positioning the oven rack one
position higher.
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