24
OPERATION
• This guide is only for reference. Adjust cook time according to your preference.
NOTE
• The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of
food-borne illness.
• The USDA has indicated the following as safe minimum internal temperatures for consumption:
- Ground beef: 160
℉
(71.1
℃
)
- Poultry: 165
℉
(73.9
℃
)
- Beef, veal, pork, or lamb: 145
℉
(62.8
℃
)
- Fish / Seafood: 145
℉
(62.8
℃
)
Tips for Broiling
Beef
• Steaks and chops should always be allowed to rest for five minutes before being cut into and eaten. This
allows the heat to distribute evenly through the food and creates a more tender and juicy result.
Lobster Tails
2–4
10 to 12 oz each
C
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
D
or
E
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
D
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)
D
or
E
7
6-8
Slash fat.
2 (1" thick) about 1lb.
D
or
E
9-10
7-9
Lamb Chops
2 (1" thick)
about 10 to 12
oz
Medium
D
6
4-6
Slash fat.
Well done
D
8
7-9
2 (1
1
/
2
" thick)
about 1lb
Medium
D
11
9
Well done
D
13
9-11
Salmon Steaks
2 (1" thick)
D
or
E
8
3-4
Grease pan. Brush
steaks with melted
butter.
4 (1" thick) about 1 lb
D
or
E
9
4-6
Food
Quantity and/or
Thickness
Rack
Position
First
Side
Time
(min.)
Second
Side
Time
(min.)
Comments
us_main.book.book Page 24 Monday, April 18, 2022 8:57 AM
