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HOW TO USE
BROILING CHART
Cut
Size/
Thickness
Doneness
Broiler
Setting
Time
Comments
Side 1 Side 2
Bone-in Chops
6 - 8 oz.,
2 bone
Medium High 7:00 6:00
• When broiling skin-on fish, always use the
Medium broil setting and always broil the
skin side last.
• Seafood is best consumed immediately
after cooking. Allowing seafood to rest
after cooking can cause the food to dry
out.
• It is a good idea to rub a thin coating of oil
on the surface of the broiling pan before
cooking to reduce sticking, especially with
fish and seafood. You can also use a light
coating of non-stick pan spray.
Salmon portion/
steak, skin-on
3/4" - 1" Well done Medium 6:00 4:00
1 1/2" Well done Medium 8:00
(Flesh side)
4:00
(Skin side)
Salmon portion/
steak, skin-off
3/4" - 1" Well done Medium 6:00 4:00
1 1/2" Well done Medium 6:00 6:00
Halibut portion, skin-off
3/4" - 1" Well done Medium 6:00 5:00
1 1/2" Well done Medium 7:00 6:00
Shrimp, skin on
<10/lb. Well done High 4:00 3:00
10-20/lb. Well done High 3:00 3:00
21-30/lb. Well done High 3:00 2:00
Shrimp, skin off
<10/lb. Well done High 4:00 2:00
10-20/lb. Well done High 3:00 2:00
21-30/lb. Well done High 3:00 1:00
Lobster tail
1/3/lb. Well done High 6:00 Do not
turn over
Pork Chop 1" Well done High 6:00 5:00
Pork Tenderloin
12-16 oz.,
1.5"
Well done High 9:00 8:00
Sausage 1/4/lb., 1.5" Well done High 6:00 4:00
Ham slices 1/2" thick Well done High 5:00 4:00
Breast, boneless,
skinless
1/2" - 3/4" Well done High 6:00 4:00
Asparagus spears 1/2" thick Well done High 4:00 3:00
• Toss your vegetables lightly in oil before
cooking to improve browning.
Summer squash,
zucchini
1/2" strips Browning, well High 7:00
Toast 4 pieces Browning, well High 1:00 1:00
English muffin 2 split Browning, well High 2:00
• 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 USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of foodborne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
• Ground beef, veal, pork, or lamb: 160 °F
• Poultry: 165 °F
• Beef, veal, pork, or lamb: 145 °F
• Fish/seafood: 145°F
NOTE
This chart is only for reference. Adjust cook time according to your preference.