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13
Quantity and/ Rack* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly.
1
ø2 to
3
ø4” thick
4 lbs. (16 patties) C 15 11
Beef Steaks
Rare†
3
ø4 to 1” thick E 6 4 Steaks less than
3
ø4s
Medium 1 to 1
1
ø2 lbs. D 8 6 thick are difficult
Well Done D 10 7–10 to cook rare.
Slash fat.
Rare† 1
1
ø2” thick C 10 8
Medium 2 to 2
1
ø2 lbs. C 15 10–12
Well Done D 20 20
Chicken 1 whole cut up B 25 25 Brush each side with
2 to 2
1
ø2 lbs., melted butter.
split lengthwise Broil skin-side-
Breast B 25 15 down first.
Bakery Product
Bread (toast) 2 to 4 slices D 3 1 Space evenly. Place
English Muffin 2 (split) E 3-4 English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails 2–4 B 18–20 Do not Cut through back of
turn shell. Spread open.
over. Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets 1 lb. (
1
ø4 to
1
ø2” thick) D 5 5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks 2 (1” thick) D 10 5 T
urn carefully. Do not
Fillets 2 (
1
ø2 to
3
ø4” thick) D 10 turn skin side down.
Ham Slices
1
ø2” thick C 6 6
(precooked) 1”thick C 8 8
Pork Chops 2 (
1
ø2” thick) C 10 10 Slash fat.
Well Done 2 (1” thick) about 1 lb. C 15 15
Lamb Chops
Medium 2 (1” thick) about 10 D 7 4 Slash fat.
Well Done to 12 oz. D 10 9
Medium 2 (1
1
ø2s thick) about 1 lb. D 9 6
Well Done D 14 10
Broiling Guide
The size, weight, thickness,
starting temperature
and your preference of
doneness will affect broiling
times. This guide is based
on meats at refrigerator
temperature.
† The U.S. Department of Agriculture
says “Rare beef is popular, but
you should know that cooking it
to only 140°F. means some food
poisoning organisms may survive.”
(Source: Safe Food Book. Your
Kitchen Guide. USDA Rev. June
1985.)
The oven has 5 rack positions.
*See illustration for description of rack positions.