Wolf Cooking Guide 32
Broiling GuideFOOD RACK POSITION DONENESS TOTALBROIL TIME
Ground beef patties, 1/2"(13) thick 5 160°F(70°C) Med 8–9 min
5 170°F (75°C) Well 12–13min
Beef steaks, 1/2"(13) thick 3 160°F (70°C) Well 10–12 min
Beef steaks, 1" (25) thick 3 140°F (60°C) Rare / 160°F (70°C) Med / 170°F (75°C) Well 18–20 min
Beef steaks, 11/2"(38) thick 3 140°F (60°C) Rare/ 160°F (70°C) Med / 170°F (75°C) Well 28–30 min
Chicken breasts, boneless 4 175°F (80°C) Well 10–12min
Chicken breasts, bone in 3 175°F (80°C) Well 20–22min
Chicken thighs 3 180°F (80°C) Well 18–20min
Fish fillet or steaks, 1/2"(13) thick 4 Flaky 8–10 min (do not turn)
Fish fillet or steaks, 1" (25) thick 4 Flaky 14–16 min
Ham slice, 1/2"(13) thick 5 140°F (60°C) 8–9 min
Ham slice, 1" (25) thick 5 140°F (60°C) 12–13 min
Lamb chops, 1" (25) thick 4 160°F (70°C) Med 10–12 min
4 170°F (75°C) Well 12–14min
Pork chops, 1/2"(13) thick 4 160°F(70°C) Med 12–14min
Pork chops, 1" (25) thick 3 160°F (70°C) Med 18–20min
Hot dogs, whole, precooked 4 160°F (70°C) Med 5–6min
Sausage or bratwurst, whole, fresh 3 15–16 min
whole, precooked 3 7–9 min
Meringue, pie topping 4 3 min
French bread,1" (25) thick 4 3–4 min
Toast,1/2"(13) thick 5 3–4min
(turn at half time)
This chart is a guide; recipe or package directionsshould take precedence.