28HOW TO USE
BROILING CHART
Cut | Size/ | Doneness | Broiler | Time | Comments | ||
Thickness | Setting | Side 1 | Side 2 | ||||
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6 - 8 oz., | Medium | High | 7:00 | 6:00 |
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2 bone |
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| 3/4" - 1" | Well done | Medium | 6:00 | 4:00 | ||
Salmon portion/ | Medium broil setting and always broil the | ||||||
1 1/2" | Well done | Medium | 8:00 | 4:00 | |||
steak, | skin side last. | ||||||
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Salmon portion/ | 3/4" - 1" | Well done | Medium | 6:00 | 4:00 | • Seafood is best consumed immediately | |
steak, | 1 1/2" | Well done | Medium | 6:00 | 6:00 | ||
after cooking. Allowing seafood to rest | |||||||
Halibut portion, | 3/4" - 1" | Well done | Medium | 6:00 | 5:00 | ||
after cooking can cause the food to dry | |||||||
1 1/2" | Well done | Medium | 7:00 | 6:00 | |||
| out. | ||||||
| <10/lb. | Well done | High | 4:00 | 3:00 | ||
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Shrimp, skin on | Well done | High | 3:00 | 3:00 | • It is a good idea to rub a thin coating of oil | ||
| Well done | High | 3:00 | 2:00 | |||
| on the surface of the broiling pan before | ||||||
| <10/lb. | Well done | High | 4:00 | 2:00 | ||
| cooking to reduce sticking, especially with | ||||||
Shrimp, skin off | Well done | High | 3:00 | 2:00 | |||
fish and seafood. You can also use a light | |||||||
| Well done | High | 3:00 | 1:00 | |||
| coating of | ||||||
Lobster tail | 1/3/lb. | Well done | High | 6:00 | Do not | ||
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Pork Chop | 1" | Well done | High | 6:00 | 5:00 |
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Pork Tenderloin | Well done | High | 9:00 | 8:00 |
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1.5" |
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Sausage | 1/4/lb., 1.5" | Well done | High | 6:00 | 4:00 |
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Ham slices | 1/2" thick | Well done | High | 5:00 | 4:00 |
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Breast, boneless, | 1/2" - 3/4" | Well done | High | 6:00 | 4:00 |
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skinless |
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Asparagus spears | 1/2" thick | Well done | High | 4:00 | 3:00 | • Toss your vegetables lightly in oil before | |
Summer squash, | 1/2" strips | Browning, well | High | 7:00 |
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| cooking to improve browning. | ||||||
zucchini |
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Toast | 4 pieces | Browning, well | High | 1:00 | 1:00 |
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English muffin | 2 split | Browning, well | High | 2:00 |
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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 USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of foodborne illness. The USDA has indicated the following as safe minimum internal temperatures for consumption:
•Ground beef, veal, pork, or lamb: 160 °F
•Poultry: 165 °F
•Beef, veal, pork, or lamb: 145 °F
•Fish/seafood: 145°F