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HOW TO USE
ENGLISH
Food
Quantity and/or
Thickness
Upper oven
Comments
Shelf
Position
First side
(Minutes)
Second
side
(Minutes)
Ground beef
Well done
1 Ib. (4 patties)
1/2 to 3/4” thick
A 5-7 3-5 Space evenly. Up to 8 patties may be broiled at once.
Beef Steaks
Rare
Medium
Well Done
1” thick
1 to 1 1/2 lbs.
A 6-7 2-3
Steaks less than 1" thick cook through before browning.
Pan frying is recommended. Slash fat
A 7-8 3-4
A 8-9 4-5
Rare
Medium
Well Done
1 1/2” thick
2 to 2 1/2 lbs.
A 8 3-4
A 9 4-5
A 10 5-6
Chicken
1 whole cut up 2 to
21/2lbs., split lengthwise
A 8-10 5-7 Broil skin-side-down first.
2 breasts A 8-9 5-6
Fish Fillets
1/4 to 1/2” thick A 5 2-4 Handle and turn very carefully.
Brush with lemon butter before and during cooking, if
desired.
Ham Slices
(precooked)
1/2” thick A 6-7 2-3 Increase time 5 to 10 minutes pre side for 1
1
⁄
2
” thick or
home-cured ham.
Pork chops
Well Done
1 (1/2” thick) A 4-6 3-5 Slash fat.
2 (1” thick) about 1lb. A 7-9 5-7
Lamb Chops
Slash fat.
Medium 2 (1” thick) about
10 to 12 oz.
A 7-8 2-3
Well Done A 8-9 3-4
Medium 2 (1/2” thick) about 1lb. A 6-7 2-3
Well done A 7-8 3-4
Salmon Steaks
2 (1” thick) A 7-9 3-5 Grease pan. Brush steaks
with melted butter.
4 (1” thick) about 1lb. A 8-10 3-5
• Broiling times may be affected by the size, weight, thickness, starting temperature and your preference of doneness.
This guide is based on meats at refrigerated temperatures.
NOTE
• 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.)
NOTE
BROILING CHART
This chart is only for reference. Adjust cook time according to your preference.