20
Broiling guidefor 30″ovens (on somemodels)

Quantity and/ Rack First Side Second Side

Food or Thickness Position Time (min.) Time (min.) Comments

Ground Beef 1 lb. (4 patties) E 10 7 Space evenly. Up to 8 patties take
Well Done 1/2 to 3/4″thick E 10 9 about the same time.
Beef Steaks
Rare†1″thick E 8 6 Steaks less than 1″thick cook
Medium 1 to 11⁄2lbs. E 10 8 through before browning. Pan
Well Done E 12 10 frying is recommended.
Rare†11⁄2″thick E 10 8 Slash fat.
Medium 2 to 21⁄2lbs. E 15 14–16
Well Done E 25 20–25
Chicken 1 whole C 25 10 Reduce time about 5 to 10 minutes
2 to 21⁄2lbs., per side for cut-up chicken.
split lengthwise Brush each side with melted butter.
Broil skin-side-down first.
Lobster Tails 2–4 C 13–16 Do not Cut through back of shell. Spread
6 to 8 oz. each turn over. open. Brush with melted butter
before broiling and after half of
broiling time.
Fish Fillets 1/4 to 1/2″thick E 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 D 8 8 Increase time 5 to 10 minutes per side
(precooked) for 11⁄2″thick or home-cured ham.
Pork Chops 2 (1/2″thick) E 10 10 Slash fat.
Well Done 2 (1″thick) about 1 lb. D 15 15
Lamb Chops
Medium 2 (1″thick) E 10 9 Slash fat.
Well Done about 10 to 12 oz. E 12 10
Medium 2 (11⁄2″thick) E 14 12
Well Done about 1 lb. E 17 12–14
Broiling

Wall Oven

The size, weight, thickness,
starting temperature and
your preference for 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.)