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BROILING GUIDE
• Always use the broiler pan and grid that comes with
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan.
• The oven door should be open to the broil
stop position.
• For steaks and chops, slash fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
piercing the meat and losing juices.
• If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to
10 minutes only.
• When arranging food on the pan, do not let fatty
edges hang over the sides because the dripping fat
will soil the oven.
• The broiler does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
if desired.
• Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cooking time given in this guide 1
1
⁄
2
times per side.
• Use LO Broil to cook foods such as poultry or thick
pork chops thoroughly without over-browning them.
• If your oven is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
Quantity and/or Shelf First Side Second Side
Food Thickness Position Time, Minutes Time, Minutes Comments
Ground Beef 1 lb. (4 patties) E 10 7 Space evenly.
Well Done 1/2 to 3/4 inch thick
4 lbs. (16 patties) E 10 9
Beef Steaks
Rare 3/4 to 1 inch thick E 8 6 Steaks less than 3/4 inch thick are
Medium (1 to 1
1
⁄
2
lbs.) E 10 8 difficult to cook rare.
Well Done E 12 10
Rare 1
1
⁄
2
inches thick E 10 8 Slash fat.
Medium (2 to 2
1
⁄
2
lbs.) E 15 14–16
Well Done E 25 20–25
Chicken 1 whole C 25 10 Brush each side with melted butter.
(2 to 2
1
⁄
2
lbs.), Broil skin-side-down first.
split lengthwise
Breast C 25 15
Bakery Products
Bread (Toast) or 2 to 4 slices F 3 1 Space evenly. Place English muffins
English Muffins 2 (split) F 3–4 cut-side-up and brush with butter,
if desired.
Lobster Tails 2–4 C 13–16 Do not Cut through back of shell. Spread
(6 to 8 oz. each) turn over. open. Brush with melted butter before
broiling and after half of broiling time.
Fish 1-lb. fillets 1/4 to E 5 5 Handle and turn very carefully.
1/2 inch thick Brush with lemon butter before
and during cooking, if desired.
Ham Slices 1/2 inch thick D 6 6
(precooked) 1 inch thick D 8 8
Pork Chops 2 (1/2 inch thick) E 10 10 Slash fat.
Well Done 2 (1 inch thick), D 15 15
about 1 lb.
Lamb Chops
Medium 2 (1 inch thick), E 10 9 Slash fat.
Well Done about 10 to 12 oz. E 12 10
Medium 2 (1
1
⁄
2
inches thick), E 14 12
Well Done about 1 lb. E 17 12–14
29
Broiling Broiling Guide