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27
Broiling
guide
Suggested shelf positions and cooking times are intended as general guidelines only. Experiment
with these settings for specific foods and your personal preference.
Quantity/ Shelf* 1st Side 2nd Side
Food Thickness Position Minutes Minutes Comments
Bacon 1/2 lb. (about D 3–5 3–5 Arrange in single layer.
8 thin slices)
Ground Beef 2 lbs. (8 patties) C 10–13 7–10 Space evenly. Up to 8
Well Done 1/2 to 3/4″ patties take about the
thick same time.
Beef Steaks
Rare
†
1″ thick C 7 7 Steaks less than 1″ thick
Medium (1 to 1
1
⁄2 lbs.) C 8–10 6–9 cook through before
Well Done C 20–25 15 browning. Pan frying is
recommended.
Rare
†
1
1
⁄2″ thick C 10 7–8 Slash fat.
Medium (2 to 2
1
⁄2 lbs.) C 15 14–16
Well Done B 25 20–25
Chicken 1 whole B 30–35 25–30 Reduce time about 5 to
(2 to 2
1
⁄2 lbs.), 10 minutes per side for
split lengthwise cut-up chicken. Brush
each side with melted
butter. Broil skin-side-
down first.
Bakery Products
Bread (Toast) 2 to 4 slices D 1
1
⁄2–2 1/2 Space evenly. Place
Toaster Pastries 1 pkg. (2) D 1
1
⁄2–2 1/2 English muffins cut-
English Muffins 2 (split) D 4–6 side-up and brush with
butter, if desired.
Lobster Tails 2–4 C 14–18 Do not Cut through back of
(6 to 8 oz. each) turn over. shell. Spread open.
Brush with melted butter
before broiling and after
half of broiling time.
Fish 1-lb. fillets 1/4 C 8–10 5–10 Handle and turn very
to 1/2″ thick carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat broiler
to increase browning.
Ham Slices 1″ thick C 9 8–10 Increase time 5 to 10
(precooked)
minutes per side for 1
1
⁄2″
thick or home cured.
Pork Chops 2 (1/2″ thick) C 15 10–15 Slash fat.
Well Done 2 (1″ thick), C 15–20 15–18
about 1 lb.
Lamb Chops
Medium 2 (1″ thick), C 8–10 4–7 Slash fat.
Well Done 10 to 12 oz. C 12–15 8–10
Medium 2 (1
1
⁄2″ thick), C 10–13 10–12
Well Done about 1 lb. C 17 12–14
Wieners, 1-lb. pkg. (10) C 6–8 1–4 If desired, split in half
Sausages, lengthwise; cut into 5
Bratwurst to 6″ pieces.
*See illustration for description of shelf positions.
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.)
C
B
A
D
Using the Ovens
Stainless Steel Range