9
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How to Set the Oven for Broiling

Place the meat or fish on the broiler

grid in the broiler pan.

Follow suggested shelf positions in

the

Broiling Guide.

If your oven is connected to 208 volts, rare steaks

may be broiled by preheating the broiler and

positioning the oven shelf one position higher.

Turn the

OVEN TEMP

knob to

BROIL.

When broiling is finished, turn the

OVEN TEMP

knob to

OFF.

Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
Broiling Guide
Quantity and/ Shelf First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. C 41⁄241⁄2Arrange in single layer.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) C 10 7 Space evenly. Up to 8
Well Done 1/2 to 3/4″thick patties take about the
same time.
Beef Steaks
Rare† 1″thick C 6 5 Steaks less than 1″
Medium 1 to 11⁄2lbs. C 8 6 thick cook through
Well Done C 12 11 before browning. Pan
frying is recommended.
Slash fat.
Rare† 11⁄2″thick C 10 7–8
Medium 2 to 21⁄2lbs. C 15 14–16
Well Done C 25 20–25
Chicken 1 whole A 35 10–15 Reduce time about 5
2 to 21⁄2lbs., to 10 minutes per side
split lengthwise for cut-up chicken.
Brush each side with
melted butter. Broil
skin-side-down first.
Lobster Tails 2–4 B 13–16 Do not Cut through back of
6 to 8 oz. each turn shell. Spread open.
over. Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets 1/4 to 1/2″thick C 5 5 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat
broiler to increase
browning.
Ham Slices 1″thick B 8 8 Increase time 5 to 10
(precooked) minutes per side for
11⁄2″ thick or home-
cured ham.
Pork Chops 2 (1/2″thick) C 10 10 Slash fat.
Well Done 2 (1″thick) about 1 lb. B 13 13
Lamb Chops
Medium 2 (1″thick) about 10 C 10 9 Slash fat.
Well Done to 12 oz. C 12 10
Medium 2 (11⁄2″thick) about 1 lb. C 14 12
Well Done B 17 12–14

The size, weight, thickness,

starting temperature

and your preference

of doneness will affect

broiling times. This guide

is based on meats at

refrigerator temperature.

†The U.S. Department of
Agriculture says “Rare beef is
popular, but you should know that
cooking it to only 140°F. means
some food poisoning organisms
may survive.” (Source: Safe Food
Book. Your Kitchen Guide. USDA
Rev. June 1985.)