operating the oven _
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Recommended broiling guide
The size, weight, thickness, starting temperature, and your doneness preference 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
Single Upper
Ground beef
Well done
1 lb. (4 patties)
½-¾” thick
7 or 6
B
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
1-1½ lbs.
7
B
8
3-5
Medium
7
B
10
4-6
Well done
7
B
12
5-7
Rare
1½” thick
2-2½ lbs.
6
A
14
7-9
Medium
6
A
16
8-11
Well done
6
A
19
11-13
Chicken
1 whole cut up
2 to 2½ lbs.,
split lengthwise
4
A
23-28
13-18
Broil skin-side-down
first.
2 Breasts
5
A
13-18
5-10
Lobster tails
2-4
10-12 oz. each
4
A
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
A
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
A
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
A
7
6-8
Slash fat.
2 (1” thick)
about 1 lb.
5
A
9-10
7-9
Lamb chops
Slash fat.
Medium
2 (1” thick)
about 10 to12
oz.
6
A
6
4-6
Well done
6
A
8
7-9
Medium
2 (1½” thick)
about 1 lb.
6
A
11
9
Well done
6
A
13
9-11
Salmon
Steaks
2 (1” thick)
7
B
8
3-4
Grease pan. Brush
steaks with melted
butter.
4 (1” thick)
about 1 lb.
7
B
9
4-6
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2012-04-25 �� 7:37:35