Hotpoint RB525, JBS56 Broiling Guide, Safety, Quantity and, Rack, First Side, Second Side, Food

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Broiling Guide

Safety

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.)

The oven has 5 rack positions.

	Quantity and/	Rack*	First Side	Second Side
Food	or Thickness	Position	Time (min.)	Time (min.)	Comments
Ground Beef	1 lb. (4 patties)	C	10	7–10	Space evenly.
	1⁄2 to 3⁄4” thick
	4 lbs. (16 patties)	C	15	11
Beef Steaks					Steaks less than 3⁄4″
Rare†	3⁄4 to 1” thick	E	6	4
Medium	1 to 1 1⁄2 lbs.	D	8	6	thick are difficult
Well Done		D	10	7–10	to cook rare.
Rare†	1 1⁄2” thick	C	10	8	Slash fat.
Medium	2 to 2 1⁄2 lbs.	C	15	10–12
Well Done		D	20	20
Chicken	1 whole cut up	B	25	25	Brush each side with
	2 to 2 1⁄2 lbs.,				melted butter.
	split lengthwise				Broil skin-side-
	Breast	B	25	15	down first.
Bakery Product
Bread (toast)	2 to 4 slices	D	3	1	Space evenly. Place
English Muffin	2 (split)	E	3-4		English muffins cut-
					side-up and brush
					with butter if desired.
Lobster Tails	2–4	B	18–20	Do not	Cut through back of
				turn	shell. Spread open.
				over.	Brush with melted
broiling					butter before
					and after half of
					broiling time.
Fish Fillets	1 lb. (1⁄4 to 1⁄2” thick)	D	5	5	Handle and turn very
					carefully. Brush with
					lemon butter before
					and during cooking,
					if desired.
Salmon
Steaks	2 (1” thick)	D	10	5	Turn carefully. Do not
Fillets	2 (1⁄2 to 3⁄4” thick)	D	10		turn skin side down.
Ham Slices	1⁄2” thick	C	6	6
(precooked)	1” thick	C	8	8
Pork Chops	2 (1⁄2” thick)	C	10	10	Slash fat.
Well Done	2 (1” thick) about 1 lb.	C	15	15
Lamb Chops
Medium	2 (1” thick) about 10	D	7	4	Slash fat.
Well Done	to 12 oz.	D	10	9
Medium	2 (11⁄2″ thick) about 1 lb.	D	9	6
Well Done		D	14	10

*See illustration for description of rack positions.

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