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BROILING CHART
Quantity and/or
Food
Thickness
Ground beef
1 Ib. (4 patties)
Well done
1/2 to 3/4" thick
Beef Steaks
Rare
1" thick
1 to 1 1/2 lbs.
Medium
Well Done
Rare
1 1/2" thick
2 to 2 1/2 lbs.
Medium
Well Done
Chicken
1 whole cut up 2 to
21/2lbs., split lengthwise
2 breasts
Fish Fillets
1/4 to 1/2" thick
Ham Slices
1/2" thick
(precooked)
Pork chops
1 (1/2" thick)
Well Done
2 (1" thick) about 1lb.
Lamb Chops
Medium
2 (1" thick) about
10 to 12 oz.
Well Done
Medium
2 (1/2" thick) about 1lb.
Well done
Salmon Steaks
2 (1" thick)
4 (1" thick) about 1lb.
This chart is only for reference. Adjust cook time according to your preference.
NOTE
Broiling times may be affected by the size, weight, thickness, starting temperature and your preference of doneness.
This guide is based on meats at refrigerated temperatures.
NOTE
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.)
Upper oven
Second
Shelf
First side
side
Position
(Minutes)
(Minutes)
A
5-7
3-5
Space evenly. Up to 8 patties may be broiled at once.
Steaks less than 1" thick cook through before browning.
A
6-7
2-3
Pan frying is recommended. Slash fat
A
7-8
3-4
A
8-9
4-5
A
8
3-4
A
9
4-5
A
10
5-6
A
8-10
5-7
Broil skin-side-down first.
A
8-9
5-6
A
5
2-4
Handle and turn very carefully.
Brush with lemon butter before and during cooking, if
desired.
A
6-7
2-3
Increase time 5 to 10 minutes pre side for 1
home-cured ham.
A
4-6
3-5
Slash fat.
A
7-9
5-7
Slash fat.
A
7-8
2-3
A
8-9
3-4
A
6-7
2-3
A
7-8
3-4
A
7-9
3-5
Grease pan. Brush steaks
with melted butter.
A
8-10
3-5
27
HOW TO USE
Comments
1
" thick or
2
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