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22 OPERATION
Broiling Chart
Quantity and/ or
Food
Thickness
Ground Beef
1 lb. (4 patties)
1/2 to 3/4" thick
Beef Steaks
Rare
1" thick
Medium
1 to 1-1/2 lbs.
Well Done
Rare
1-1/2" thick
Medium
2 to 2-1/2 lbs.
Well Done
Chicken
1 whole cut up
2 to 2-1/2 lbs.,
split lengthwise
2 Breasts
Lobster Tails
2–4
10 to 12 oz. each
Fish Fillets
1/4 to 1/2" thick
Ham Slices
1/2" thick
(precooked)
Pork Chops
2 (1/2" thick)
Well Done
2 (1" thick) about
1 lb.
Lamb Chops
Medium
2 (1" thick) about 10
Well Done
to 12 oz.
Medium
2 (1-1/2" thick) about
Well Done
1 lb.
Salmon
2 (1" thick)
Steaks
4 (1" thick) about 1
lb.
First Side
Second
Rack
Time
Side Time
Position
(min.)
(min.)
E
4-6
3-4
D
6
2–3
D
7
2–3
D
8
3–4
D
10
4–6
D
12
4–8
D
14
8–10
C
20
6–8
C
20
6–10
C
12-14
Do not turn
over.
D or E
5-6
3–4
D
5
3–5
D or E
7
6–8
D or E
9-10
7–9
D
6
4–6
D
8
7–9
D
11
D
13
9–11
D or E
8
3–4
D or E
9
4–6
Comments
Space evenly. Up to 9 patties may
be broiled at once.
Steaks less than 1" thick cook
through before browning. Pan
frying is recommended. Remove
fat.
Broil skin-side-down first.
Cut through back of shell. Spread
open. Brush with melted butter
before broiling and after half of
broiling time.
Handle and turn very carefully.
Brush with lemon butter before
and during cooking, if desired.
Increase time 5 to 10 minutes per
side for 1-1/2" thick or home-cured
ham.
Remove fat.
Remove fat.
9
Grease pan. Brush steaks with
melted butter.
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