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SUGGESTED RACK
FOODS BROIL TIME POSITION*
Beef (broiled to 165° F)
6 Hamburgers, 1/2” thick 10 – 12 minutes 4
2 Ribeye Steaks, 1” thick 18 - 22 minutes 4
2 New York Strip Steaks, 1” thick 18 - 22 minutes 4
2 T-Bone Steaks, 1” thick 18 - 22 minutes 4
Poultry (broiled to 170° F on Low) Low Broil
4 Boneless/Skinless Breasts 12 – 15 minutes 4
4 Bone-In Chicken Breasts 20 – 33 minutes 3
Pork (broiled to 160° F)
4 Boneless Pork Chops, 1” thick 20 - 28 minutes 4
4 Bone-In Pork Chops, 1” thick 25 - 28 minutes 4
Ham Slice, 1” thick 12 - 16 minutes 4
Fish (broiled to 140° F)
4 Swordfish Steaks, 1” thick 10 - 14 minutes 3
2 Halibut Steaks, 1” thick 10 - 14 minutes 3
Orange Roughy, 1 ” thick 10 - 12 minutes 4
Shrimp (16-20 ct. per lb.) 8 - 10 minutes 4
2 Salmon Fillets, 1/2” thick 8 - 12 minutes 4
2 Salmon Steaks, 1” thick 10 - 14 minutes 3
*Note: To reduce browning and excess smoke when broiling, use a lower rack position and increase the
broil time.
Broiling Chart