![BROILING GUIDE](/images/new-backgrounds/70064/7006431x1.webp)
O P E R AT I N G I N S T RU C T I O N S
USING THE OVEN
BROILING GUIDE
Broiling times will be affected by the size, weight, thickness, starting temperature and your preference of doneness. This guide is based on meats at refrigerated temperatures.
G |
F |
E |
D |
C |
B |
A |
Your oven has 7 rack
positions.
Food | Quantity and/or | Rack | First Side | Second Side | Comments | |
Thickness | Position | Time (min.) | Time (min.) | |||
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| |||||
Ground Beef | 1 lb. (4 patties) | F | 7~8 | 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 | 7 | 5 | before browning. | |
Medium | 1 to 11/2 lb. | F | 12 | Pan frying is recommended. | ||
Well Done |
| F | 13 | Slash fat. | ||
Rare | 11/2” thick | D | 10 |
| ||
Medium | 2 to 21/2 lb. | D |
| |||
Well Done |
| D | 25 |
| ||
Bacon | 1/2 lb. | D | 8 | 3 | Arrange in single layer. | |
| (about 8 thin slices) |
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| |
Pork Chops |
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| Slash fat. | |
Well Done | 2 (1/2” thick.) | D | 10 | 8 |
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| 2 (1” thick) | D | 13 | 8~9 |
| |
| about 1 lb. |
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Lamb Chops |
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| Slash fat. | |
Medium | 2 (1” thick) about | E | 6 |
| ||
Well Done | 10 to 12 oz. | E | 10 | 10 |
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Medium | 2 (11/2” thick) about | E | 10 |
| ||
Well Done | 1 lb | E | 17 |
| ||
Chicken | 1 whole | B | 25 | Brush each side with melted butter. | ||
| 2 to 21/2 lbs., |
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| Broil | |
| split lengthwise |
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| 4 | B |
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Lobster Tails | C | Do not turn | Cut through back of shell. Spread | |||
| 6 to 8 oz. each |
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| over. | open. 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 | 7~8 | 6 | Handle and turn very carefully. Brush | |
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| with lemon butter before and during | |
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| cooking, if desired. Preheat broiler to | |
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| increase browning. | |
Ham Slices | 1” thick | C | 10 | 5 | Increase time 5 to 10 minutes per side | |
(precooked) | 1/2” thick | D | 7 | 4 | for 11/2” thick or |
† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140˚F(60˚C). means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)
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* See illustration for description of rack positions.