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Broiling
guide
Quantity/ Rack 1st Side 2nd Side
Food Thickness Position Minutes Minutes Comments
Bacon 1/2 lb. (about C 4
1
⁄2 4
1
⁄2 Arrange in single layer.
8 thin slices)
Ground Beef 1 lb. (4 patties) C 10 7 Space evenly. Up to
Well Done 1/2 to 3/4″ 8 patties take about
thick the same time.
Beef Steaks
Rare 1″ thick C 6 5 Steaks less than 1″ thick
Medium (1 to 1
1
⁄2 lbs.) C 8 6 cook through before
Well Done C 12 11 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 C 25 20–25
Chicken 1 whole A 35 10–15 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 C 1
1
⁄2–2 1/2 Space evenly. Place
Toaster Pastries 1 pkg. (2) C 1
1
⁄2–2 1/2 English muffins cut-
English Muffins 2 (split) C 3–4 side-up and brush with
butter, if desired.
Lobster Tails 2–4 B 13–16 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 5 5 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 B 8 8 Increase time 5 to 10
(precooked) minutes per side for 1
1
⁄2″
thick or home cured.
Pork Chops 2 (1/2″ thick) C 10 10 Slash fat.
Well Done 2 (1″ thick), B 13 13
about 1 lb.
Lamb Chops
Medium 2 (1″ thick), C 10 9 Slash fat.
Well Done 10 to 12 oz. C 12 10
Medium 2 (1
1
⁄2″ thick), C 14 12
Well Done about 1 lb. B 17 12–14
Wieners, 1-lb. pkg. (10) C 6 1–2 If desired, split in half
Sausages, lengthwise; cut into
Bratwurst 5 to 6″ pieces.
The size, weight, thickness,
starting temperature and
your preference for 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.)
23
Broiling
Wall Oven