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18
TYPE & CUT WEIGHT
BEST RACK
POSITION
BROILING
TEMP (˚F)
1ST SIDE 2ND SIDE
1” THICK SIRLOIN BEEF STEAK
-RARE
-MEDIUM
-WELL DONE
10 ounce 4 HI
5
6
7
4
5
6
3/4” THICK SIRLOIN BEEF STEAK
-RARE
- MEDIUM
-WELL DONE
10 ounce 4 HI
3
4
5
2
4
6
1” THICK SIRLOIN STEAK
KABOBS ON SKEWER
12 ounce 4 HI 6 5
FOUR, 1/4” THICK
HAMBURGER PATTIES
-RARE
-MEDIUM
-WELL DONE
1 pound total 3 HI
3
4
5
2
3
4
FOUR BONELESS, SKINLESS
CHICKEN BREASTS
1 pound total 3 HI 4 4
THREE CHICKEN BREASTS WITH BONE
2 1/2 pounds total 3 HI
Start with bone side
up-8
7
CHICKEN PIECES-
LEGS, THIGHS, BREASTS
2 1/2 pounds total 3 HI 6 7
FOUR, 3/4”-1” LAMB RIB CHOPS
12 ounce 4 HI 3 3
LAMB SHOULDER
1 pound 3 HI 8 7
FOUR, 3/4”-1” THICK
PORK LOIN CHOPS
1 1/4 pounds total 3 HI 7 7
FOUR, 1” THICK FRESH
SALMON STEAKS
1 1/2 pounds total 4 HI 4 4
1” THICK FRESH FISH FILLETS
1 pound 4 HI 4 4
1/2” THICK FRESH FISH FILLETS
1 pound 4 HI 3 2
BACON, SLICED
1/2 pound 3 HI 3 3
CALVES LIVER
1/2 pound 3 HI 5 4
GRAPEFRUIT HALVES
4 halves 3 HI 7-9 Do not turn
TOMATO HALVES
4 halves 3 HI 6 Do not turn
GARLIC BREAD
2 large slices 3 500 1-2 Turn if necessary
GRATINEE-BREADCRUMBS OR
CHEESE ON CASSEROLE
9”x13” broil-proof
baking dish
3 HI 3-4
CREME BRULEE
(4) 4 oz broil-proof
baking dishes
4 HI 2-3
GAS INFRARED BROILING CHART