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Quantity and/ Rack First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1/2″ to 3/4″ thick D 9–11 3–4 Space evenly.
Well Done
Beef Steaks
Rare † 3/4″ to 1″ thick D 8–10 3–5 Slash fat at edges.
Medium D 9–11 3–5
Well Done C 12–14 3–5
Rare † Approx. 1
1
⁄2″ thick C 22–24 4–6
Medium C 24–26 3–5
Well Done C 28–30 5–7
Chicken Breasts (bone in) C 25–35 10–15 Broil skin-side-down
Breasts (boneless) B 24–26 9–11 first.
Lobster Tails 4 oz. C 7–9 Do not Cut through back of
turn over. shell. Spread open.
Fish 1/4″ to 1/2″ fillets D 7–9 Do not
1/2″ thick steaks D 9–12 turn over.
Ham Slices 1/4″ to 1/2″ thick D 4–6 2–3
(precooked)
Pork Chops 1/2″ thick D 9–11 6–8 Slash fat at edges.
Well Done 1″ thick C 18–20 4–6
Lamb Chops
Medium 1″ thick C 8–10 6–8 Slash fat at edges.
Well Done C 9–11 7–9
Medium 1
1
⁄2″ thick C 14–16 5–7
Well Done C 15–17 6–10
Garlic Bread
Lo Broil C 2–3 N/A
† 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.)
Broiling
guide
The size, weight,
thickness, starting
temperature and
your preference for
doneness will
affect broiling
times. This guide
is based on meats
at refrigerator
temperature.
Broiling
Wall Oven