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14
Broiling Guide
Using the oven.
Quantity and/or Shelf First Side Second Side
Food Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. C 4 3 Arrange in single layer.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly. Up to
Well Done 1/2 to 3/4″ thick 8 patties take about
the same time.
Beef Steaks
Rare
†
1″ thick C 9 7 Steaks less than 1″ thick cook
Medium 1 to 1
1
⁄2 lbs. C 12 5–6 through before browning.
Well Done B 13 8–9
Rare
†
1
1
⁄2″ thick C 10 6–7 Slash fat.
Medium 2 to 2
1
⁄2 lbs. C 12–15 10–12
Well Done B 25 16–18
Chicken 1 whole B 30–35 15 Brush each side with melted
2 to 2
1
⁄2 lbs., butter. Broil skin-side-down
split lengthwise first.
Bone-in
4 bone-in breasts B 25–30 10–15
Bakery Products
Bread (Toast) or 2 to 4 slices C 2–3 1/2–1 Space evenly. Place English
Toaster Pastries 1 pkg. (2) muffins cut-side-up and
English Muffins 2 split C 3–5 brush with butter, if desired.
Lobster Tails 2 to 4 A 13–16 Do not Cut through back of shell.
(6 to 8 oz. each) turn over. Spread open. Brush with
melted butter before
broiling and after half of
broiling time.
Fish 1 lb. fillets C 5 5 Handle and turn very
1/4 to 1/2″ thick carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Ham Slices 1″ thick B 8 8
(precooked) 1/2″ thick B 6 6
Pork Chops 2 (1/2″ thick) B 10 4–5 Slash fat.
Well Done 2 (1″ thick) about 1 lb. B 13 9–12
Lamb Chops
Medium 2 (1″ thick) about B 8 4–7 Slash fat.
Well Done 10 to 12 oz. B 10 10
Medium 2 (1
1
⁄2″ thick) B 10 4–6
Well Done about 1 lb. B 17 12–14
Wieners 1 lb. pkg. (10) C 6 1–2 If desired, split sausages
Similar precooked in half lengthwise; cut into
sausages, 5″ to 6″ pieces.
bratwurst
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.)