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OPERATION
RECOMMENDED BROILING GUIDE
The size, weight, thickness, starting temperature, and your
preference of doneness will affect broiling times.
This guide is based on meats at refrigerator
temperature.
For best results when broiling, use a pan designed
for broiling (refer to the Fig. 1)
Fig.1
Food
Quantity and/ or
Thickness
Shelf
Position
First Side
Time (min.)
Second Side
Time (min.)
Comments
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Lobster Tails
Fish Fillets
Ham Slices
(precooked)
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
Salmon
Steaks
Space evenly. Up to 8 patties may be
broiled at once.
Steaks less than 1” thick cook through
before browning.
Pan frying is recommended. Slash fat.
Broil skin-side-down first.
Cut through back of shell. Spread open.
Brush with melted butter before
broiling and after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired.
Increase time 5 to 10 minutes per side
for 1
1
/2” thick or home-cured ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks with melted
butter.
1 lb. (4 patties)
1
/2 to
3
/4” thick
1” thick
1 to 1
1
/2 lbs.
1
1
/
2”thick
2 to 2
1
/
2 lbs.
1 whole cut up
2 to 2
1
/2 lbs.,
split lengthwise
2 Breasts
2–4
10 to 12 oz. each
1
/4 to
1
/2” thick
1
/2” thick
2 (
1
/2” thick)
2 (1” thick) about
1 lb.
2 (1” thick) about
10 to 12 oz.
2 (1
1
/2” thick)
about 1 lb.
2 (1” thick)
4 (1” thick)
about 1 lb.
F
F
F
F
D
D
D
C
C
C
E
D
E
D
E
E
E
E
D
D
7–9
6
7
8
10
12
14
20
20
12–14
5
5
7
9–10
6
8
11
13
8
9
3–5
2–3
2–3
3–4
4–6
6–8
8–10
6–8
6–10
Do not turn
over.
3–4
3–5
6–8
7–9
4–6
7–9
9
9–11
3–4
4–6