Broiling Guide

The size, weight, thickness, starting temperature and your preference for doneness will affect broiling times. This guide is based on meats at refrigerator temperature.

Food

Quantity and/

Rack

First Side

Second Side

Comments

or Thickness

Position

Time (min.)

Time (min.)

 

 

 

 

 

 

Ground Beef

 

 

 

 

 

Well Done

1/2″ to 3/4″ thick

E

10–12

7–9

Space evenly.

Beef Steaks

 

 

 

 

 

Rare †

3/4″ to 1″ thick

E

8–10

5–8

Slash fat at edges.

Medium

 

E

10–14

8–12

 

Well Done

 

E

12–15

7–10

 

Rare †

11⁄4″ to 11⁄2″ thick

E

12–15

6–9

 

Medium

 

E

15–18

8–11

 

Well Done

 

E

18–22

10–14

 

Chicken

Breast (bone in)

C

25–35

15–20

Broil skin-side-down

 

Breasts (boneless)

C

20–25

15–20

first.

Lo Broil

Pieces

D

25–35

15–20

 

Lo Broil

Boneless

D

15–20

10–15

 

Lobster Tails

 

 

 

Do not

Cut through back of

 

4 to 6 oz. each

D

12–15

turn over.

shell. Spread open.

Lo Broil

6 to 8 oz. each

D

18–25

N/A

 

Fish Fillets

1/4″ to 1/2″ thick

 

 

 

 

Hi Broil

 

D

5–7

4–6

Handle and turn very

Lo Broil

 

F

5

5

carefully. Preheat

 

 

 

 

 

broiler to increase

 

 

 

 

 

browning.

Ham Slices

1/4″ to 1/2″ thick

D

5–7

4–6

 

(precooked)

 

 

 

 

 

Pork Chops

2 (1/2″ thick)

E

12–15

8–12

Slash fat at edges.

Well Done

2 (1″ thick) about 1 lb.

D

18–22

8–12

 

Garlic Bread

 

E

3–4

N/A

 

Lo Broil

 

 

 

 

 

 

 

 

 

 

 

†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.)

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