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CONVENTIONAL CONVECTION BROIL RACK
FOODS BROIL (SELECT MODELS) POSITION*
Beef (broiled to 160° F)
6 Hamburgers, 1/2” thick 10 – 12 minutes 12 – 14 minutes 5o
2 Ribeye Steaks, 1” thick 18 - 22 minutes 13 - 16 minutes 5o
2 New York Strip Steaks, 1” thick 18 - 22 minutes 13 - 17 minutes 5o
2 T-Bone Steaks, 1” thick 18 - 22 minutes 16 – 18 minutes 5o
Poultry (broiled to 170° F on Low) Low Broil Low Broil
4 Boneless/Skinless Breasts 12 – 15 minutes 10 – 12 minutes 5o
4 Bone-in Chicken Breasts 20 – 23 minutes 18-20 minutes 5o
Pork (broiled to 160° F)
4 Boneless Pork Chops, 1” thick 20 - 28 minutes 17 - 19 minutes 4o
4 Bone-in Pork Chops, 1” thick 25 - 28 minutes 17 - 19 minutes 4o
Ham Slice, 1 inch thick 16 - 18 minutes 15 - 17 minutes 4o
Fish (broiled to 140° F)
4 Swordfish Steaks, 1” thick 8 - 12 minutes 8-12 minutes 4o
2 Halibut Steaks, 1” thick 10 - 12 minutes 9-11 minutes 4o
Orange Roughy, 1 ” thick 10 - 12 minutes 9 - 11 minutes 4o
Shrimp (16-20 ct. per lb.) 8 - 10 minutes 6 - 8 minutes 4o
2 Salmon Fillets, 1/2” thick 8 - 12 minutes 11 - 13 minutes 4o
2 Salmon Steaks, 1” thick 8 - 12 minutes 11 - 13 minutes 4o
* The use of the offset rack is denoted in the chart as an “o” after the rack position number.
NOTE: To reduce browning and excess smoke when broiling, rack 4o can be used instead of rack 5o.
Broiling Chart
OVEN COOKING
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