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12
Broiling guide
for 30″ ovens
(on some
models)
Quantity and/ Rack First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) E or F 10 7 Space evenly. Up to 8 patties take
Well Done 1/2 to 3/4″ thick E or F 10 9 about the same time.
Beef Steaks
Rare
†
1″ thick E 8 6 Steaks less than 1″ thick cook
Medium 1 to 1
1
⁄2 lbs. E 10 8 through before browning. Pan
Well Done E 12 10 frying is recommended.
Rare
†
1
1
⁄2″ thick E 10 8 Slash fat.
Medium 2 to 2
1
⁄2 lbs. E 15 14–16
Well Done E 25 20–25
Chicken 1 whole C 25 10 Reduce time about 5 to 10 minutes
2 to 2
1
⁄2 lbs., per side for cut-up chicken.
split lengthwise Brush each side with melted butter.
Lo Broil Pieces B or C 25–35 15–20 Broil skin-side-down first.
Lo Broil Boneless B or C 15–20 10–15
Lobster Tails 2–4 C 18–20 Do not Cut through back of shell. Spread
6 to 8 oz. each turn over. open. Brush with melted butter
before broiling and after half of
Lo Broil D 18–25 N/A broiling time.
Fish Fillets 1/4 to 1/2″ thick Handle and turn very carefully.
Hi Broil E 5 5 Brush with lemon butter before
Lo Broil F 5 5 and during cooking, if desired.
Preheat broiler to increase browning.
Ham Slices 1″ thick D 8 8 Increase time 5 to 10 minutes per side
(precooked) for 1
1
⁄2″ thick or home-cured ham.
Pork Chops 2 (1/2″ thick) E 10 10 Slash fat.
Well Done 2 (1″ thick) about 1 lb. D 15 15
Lamb Chops
Medium 2 (1″ thick) E 10 9 Slash fat.
Well Done about 10 to 12 oz. E 12 10
Medium 2 (1
1
⁄2″ thick) E 14 12
Well Done about 1 lb. E 17 12–14
Garlic Bread
Lo Broil E 3 N/A
Broiling
Wall Oven
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.)