42
_ operating the oven
recommended broiling guide
The size, weight, thickness, broiling temperature setting, and your preference of
doneness will affect the broiling time. The following guide is based on meats and/
or fish starting at refrigerator temperature.
food
Quantity and/
or thickness
rack
position*
1st
side
time
(min.)
2nd
side
time
(min.)
comments
Ground Beef
Well Done
1 lb (4 patties)
0.5- to 0.75-in
thick
5 or 6
9-13
6-8
Space evenly. Up to 8
patties may be broiled
at once.
Beef steaks
Medium
1-in thick 1 to
1.5 lbs
6
10-12
5-7
Steaks less than 1-in
thick cook through
before browning.
Pan frying is
recommended.
Slash fat.
Well Done
6
12-14
6-8
Medium
1.5-in thick 2 to
2.5 lbs
6
15-18
14-17
Well Done
6
18-22
17-19
chicken
1 whole cut-up
2 to 2.5 lbs
Split lengthwise
4
30-35
15-20
Broil skin-side-down
first.
Spread open.
Brush with melted
butter before and
halfway through
broiling.
2 breasts
5
15-20
7-12
fish fillets
0.25- to 0.5-in
thick
6
6-10
3-4
Handle and turn very
carefully.
Brush with lemon
butter before and
during cooking, if
desired.
Ham slices
(precooked)
0.5-in thick
6
7-10
5-6
Increase time 5 to 10
minutes per side for
1.5-in thick or home-
cured ham.
pork chops
Well Done
2 (0.5-in thick)
6
8-11
4-6
Slash fat.
Lamb chops
Medium
2 (1-in thick)
about 10 to
12 oz
6
8-12
5-8
Well Done
6
10-16
7-11
Slash fat.
*
See illustration on page 30 for description of rack positions.
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2011-08-19 �� 4:25:50
