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en-us_main.book.book Page 45 Wednesday, February 15, 2023 10:43 AM
This guide is based on meats at refrigerator temperature. For best results when broiling, use a pan
designed for broiling.
Grid (sold separately)
a
Broiler Pan (sold separately)
b
Quantity and/or
Food
9 patties
Hamburgers
1
3
/
to
2
1 whole, 2 to 2
lengthwise
Chicken
2 Breasts
Toast
1 to 9 pieces
1" thick
1
1 to 1
Beef Steaks
1
1
/
" thick
2
1
2 to 2
2–4
Lobster Tails
10 to 12 oz. each
1
1
Fish Fillets
/
to
4
Ham Slices
1
/
" thick
2
(precooked)
1
2 (
/
" thick)
Pork Chops
2
Well done
2 (1" thick) about 1 lb.
Rack
Thickness
Position
/
" thick
4
1
/
lbs., split
2
Rare
Medium
/
lbs.
2
Well done
Rare
Medium
/
lbs.
2
Well done
/
" thick
2
First
Second
Side
Side
(min.)
(min.)
7
3-6
2-4
5
8-10
4-6
5
8-10
5-7
7
0.5-1
0.5
7
3-5
2-4
7
4-6
2-4
7
5-7
3-5
5
7-9
4-6
5
9-11
6-8
5
11-13
8-10
Do not
5
9-12
turn over
6
2-4
2-4
5
2-4
2-4
6
3-6
4-7
5
5-8
5-8
OPERATION
45
Comments
Space evenly. Up to 9
patties may be broiled
at once.
Broil skin-side-down
first.
Steaks less than 1"
thick cook through
before browning. Pan
frying is
recommended. Slash
fat.
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.
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