OPERATION
RECOMMENDED BROILING GUIDE
The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling times.
This guide is based on meats at refrigerator temperature.
For best results when broiling, use a pan designed for broiling (refer to the Fig. 1)
Fig.1
Food | Quantity and/ or | Shelf | First Side | Second Side | Comments | |
Thickness | Position | Time (min.) | Time (min.) | |||
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Ground Beef | 1 lb. (4 patties) | F | Space evenly. Up to 8 patties may be | |||
Well Done | 1/2 to 3/4” thick |
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| broiled at once. | |
Beef Steaks |
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| Steaks less than 1” thick cook through | |
Rare | 1” thick | F | 6 | before browning. | ||
Medium | 1 to 11/2 lbs. | F | 7 | Pan frying is recommended. Slash fat. | ||
Well Done |
| F | 8 |
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Rare | 11/2”thick | D | 10 |
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Medium | 2 to 21/2 lbs. | D | 12 |
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Well Done |
| D | 14 |
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Chicken | 1 whole cut up | C | 20 | Broil | ||
| 2 to 21/2 lbs., |
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| split lengthwise |
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| 2 Breasts | C | 20 |
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Lobster Tails | C | Do not turn | Cut through back of shell. Spread open. | |||
| 10 to 12 oz. each |
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| over. | Brush with melted butter before | |
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| broiling and after half of broiling time. | |
Fish Fillets | 1/4 to 1/2” thick | E | 5 | Handle and turn very carefully. Brush | ||
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| with lemon butter before and during | |
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| cooking, if desired. | |
Ham Slices | 1/2” thick | D | 5 | Increase time 5 to 10 minutes per side | ||
(precooked) |
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| for 11/2” thick or | |
Pork Chops | 2 (1/2” thick) | E | 7 | Slash fat. | ||
Well Done | 2 (1” thick) about | D |
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| 1 lb. |
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Lamb Chops |
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| Slash fat. | |
Medium | 2 (1” thick) about | E | 6 |
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Well Done | 10 to 12 oz. | E | 8 |
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Medium | 2 (11/2” thick) | E | 11 | 9 |
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Well Done | about 1 lb. | E | 13 |
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Salmon | 2 (1” thick) | D | 8 | Grease pan. Brush steaks with melted | ||
Steaks | 4 (1” thick) | D | 9 | butter. | ||
| about 1 lb. |
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