Operating the oven _47
OPERATING THE OVEN
Recommended broiling guide

The size, weight, thickness, starting temperature, and your preference of doneness will aect

broiling times.

This guide is based on meats at refrigerator temperature.

Food Quantity and/
or thickness
Shelf position First
side time
(min.)
Second
side time
(min.)
Comments
Single Upper
Ground
beef
Well done
1 lb. (4 patties)
½ to ¾˝ thick 7 or 6 B 8-10 4-6
Space evenly. Up to 8
patties may be broiled at
once.
Beef steaks Steaks less than 1˝ thick.
Cook through before
browning.
Pan frying is
recommended.
Slash fat.
Rare 1˝ thick
1 to 1½ lbs.
7 B 8 3-5
Medium 7 B 10 4-6
Well done 7 B 12 5-7
Rare 1½˝ thick
2 to 2½ lbs.
6 A 14 7-9
Medium 6 A 16 8-11
Well done 6 A 19 11-13
Chicken
1 whole cut up
2 to 2½ lbs.,
split lengthwise
4 A 23-28 13-18 Broil skin-side-down first.
2 Breasts 5 A 13-18 5-10
Lobster
tails
2–4
10 to 12 oz.
each
4 A 14-18 Do not
turn over.
Cut through back of shell.
Spread open.
Brush with melted butter
before broiling and
halfway through broiling
time.
Fish fillets ¼ to ½˝ thick 6 A 5-9 3-4
Handle and turn very
carefully. Brush with
lemon butter before and
during cooking, if desired.
Ham slices
(Precooked) ½˝ thick 6 A 5-7 3-5
Increase time 5 to 10
minutes per side for 1½˝
thick or home-cured ham.
Pork chops
Well done
2 (½˝ thick) 6 A 7 6-8
Slash fat.
2 (1˝ thick)
about 1 lb. 5 A 9-10 7-9
Lamb
chops
Slash fat.
Medium 2 (1˝ thick)
about 10 to 12
oz.
6 A 6 4-6
Well done 6 A 8 7-9
Medium 2 (1½˝ thick)
about 1 lb.
6 A 11 9
Well done 6 A 13 9-11
Salmon
Steaks
2 (1˝ thick) 7 B 8 3-4
Grease pan. Brush steaks
with melted butter.
4 (1˝ thick)
about 1 lb. 7 B 9 4-6
FE710DRS_XAA_DG68-00333A-07.indd 47 31/10/2012 17:31:24