18
TYPE & CUT WEIGHT BEST RACK
POSITION
BROILING
TEMP (˚F) 1ST SIDE 2ND SIDE
1” THICK SIRLOIN BEEF STEAK
-RARE
-MEDIUM
-WELL DONE
10 ounce 4HI 5
6
7
4
5
6
3/4” THICK SIRLOIN BEEF STEAK
-RARE
- MEDIUM
-WELL DONE
10 ounce 4HI 3
4
5
2
4
6
1” THICK SIRLOIN STEAK
KABOBS ON SKEWER 12 ounce 4HI 6 5
FOUR, 1/4” THICK
HAMBURGER PATTIES
-RARE
-MEDIUM
-WELL DONE
1 pound total 3HI 3
4
5
2
3
4
FOUR BONELESS, SKINLESS
CHICKEN BREASTS 1 pound total 3HI 4 4
THREE CHICKEN BREASTS WITH BONE 2 1/2 pounds total 3HI Start with bone side
up-8 7
CHICKEN PIECES-
LEGS, THIGHS, BREASTS 2 1/2 pounds total 3HI 6 7
FOUR, 3/4”-1” LAMB RIB CHOPS 12 ounce 4HI 3 3
LAMB SHOULDER 1 pound 3HI 8 7
FOUR, 3/4”-1” THICK
PORK LOIN CHOPS 1 1/4 pounds total 3HI 7 7
FOUR, 1” THICK FRESH
SALMON STEAKS 1 1/2 pounds total 4HI 4 4
1” THICK FRESH FISH FILLETS 1 pound 4HI 4 4
1/2” THICK FRESH FISH FILLETS 1 pound 4HI 3 2
BACON, SLICED 1/2 pound 3HI 3 3
CALVES LIVER 1/2 pound 3HI 5 4
GRAPEFRUIT HALVES 4 halves 3HI 7-9 Do not turn
TOMATO HALVES 4 halves 3HI 6Do not turn
GARLIC BREAD 2 large slices 3500 1-2 Tu rn if necessary
GRATINEE-BREADCRUMBS OR
CHEESE ON CASSEROLE
9”x13” broil-proof
baking dish 3HI 3-4
CREME BRULEE (4) 4 oz broil-proof
baking dishes 4HI 2-3
GAS INFRARED BROILING CHART