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36 OPERATION
Recommended 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. For best results when broiling, use a pan designed for
broiling.
Food
Quantity and/or Thickness
Ground Beef
1 lb. (4 patties)
Well done
/
to
/
" thick
1
3
2
4
Beef Steaks
Rare
1" thick
Medium
1 to 1
/
lbs.
1
2
Well Done
Rare
Medium
1
/
" thick
1
2
Well Done
2 to 2
/
lbs.
1
2
Chicken
1 whole cut up, 2 to
2
/
lbs., split lengthwise
1
2
2 breasts
Fish Fillets
/
to
/
" thick
1
1
4
2
Ham Slices
/
" thick
1
2
(precooked)
Pork chops
1 (
/
" thick)
1
2
Well Done
2 (1" thick) about 1lb.
Lamb Chops
2 (1" thick) about
10 to 12 oz.
Medium
Well Done
Medium
2 (
/
" thick) about 1lb.
1
2
Well done
Salmon Steaks
2 (1" thick)
4 (1" thick) about 1lb.
Bread
/
" thick
1
2
• 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 °F (71.1 °C)
• Poultry: 165 °F (73.9 °C)
• Beef, veal, pork, or lamb: 145 °F (62.8 °C)
• Fish / Seafood: 145 °F (62.8 °C)
Upper oven
Second
Rack
First Side
Side
Position
(minutes)
(minutes)
2
5-7
3-5
2
4-6
2-3
2
5-7
3-4
2
6-8
4-5
1
8
3-4
1
9
4-5
1
10
5-6
1
8-10
5-7
1
8-9
5-6
1
5
2-4
1
6-7
2-3
1
4-6
3-5
1
7-9
5-7
1
7-8
2-3
1
8-9
3-4
1
6-7
2-3
1
7-8
3-4
1
7-9
3-5
1
8-10
3-5
1
0.5-2
0.5-2
Comments
Space evenly. Up to 8 patties may be
broiled at once.
Steaks less than 1" thick cook
through before browning. Pan frying is
recommended. Slash fat.
Broil skin-side-down first.
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
/
" thick or home-cured ham.
1
2
Slash fat.
Slash fat.
Grease pan. Brush steaks with melted
butter.
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