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16
OPERATING INSTRUCTIONS
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.
USING THE OVEN
Food
Quantity and/or
Thickness
Shelf*
Position
First Side
Time (min.)
Second Side
Time (min.)
Comments
Bacon
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
Arrange in single layer.
Space evenly. Up to 8 patties take
about the same time.
Steaks less than 1” thick cook through
before browning.
Pan frying is recommended.
Remove fat.
Brush each side with melted butter.
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. Preheat broiler to
increase browning.
Increase time 5 to 10 minutes per side
for 1
1
/
2
” thick or home-cured ham.
Remove fat.
Remove fat.
1
/
2
lb.
(about 8 thin slices)
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
2 to 2
1
/
2
lbs.,
split lengthwise
4 bone-in breasts
2–4
6 to 8 oz. each
1
/
4
to
1
/
2
” thick
1” 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.
C
C
C
C
C
C
C
C
B
B
C
D
C
D
D
D
D
D
D
D
4
10
9
12
13
10
12-15
25
30-35
25-30
13-16
6
8
6
10
15
6
10
10
17
3
7-10
7
5-6
8-9
6-7
10-12
16-18
15-20
10-15
Do not turn
over.
6
8
6
8
8
4-7
10
4-6
12-14
E
D
C
B
A
R
The oven has 6 shelf
positions.
† 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 sur
vive.”
(Source:
Safe F
ood Book,
Your Kitchen Guide, USDA Rev. June 1985.)
* See illustration for description of shelf positions.