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Operating the oven _47
OPERATING THE OVEN
Recommended broiling guide
The size, weight, thickness, starting temperature, and your preference of doneness will aect
broiling times.
This guide is based on meats at refrigerator temperature.
Food
Quantity and/
or thickness
Shelf position
First
side time
(min.)
Second
side time
(min.)
Comments
Single Upper
Ground
beef
Well done
1 lb. (4 patties)
½ to ¾˝ thick
7 or 6 B 8-10 4-6
Space evenly. Up to 8
patties may be broiled at
once.
Beef steaks
Steaks less than 1˝ thick.
Cook through before
browning.
Pan frying is
recommended.
Slash fat.
Rare
1˝ thick
1 to 1½ lbs.
7 B 8 3-5
Medium 7 B 10 4-6
Well done 7 B 12 5-7
Rare
1½˝ thick
2 to 2½ lbs.
6 A 14 7-9
Medium 6 A 16 8-11
Well done 6 A 19 11-13
Chicken
1 whole cut up
2 to 2½ lbs.,
split lengthwise
4 A 23-28 13-18
Broil skin-side-down first.
2 Breasts 5 A 13-18 5-10
Lobster
tails
2–4
10 to 12 oz.
each
4 A 14-18
Do not
turn over.
Cut through back of shell.
Spread open.
Brush with melted butter
before broiling and
halfway through broiling
time.
Fish fillets ¼ to ½˝ thick 6 A 5-9 3-4
Handle and turn very
carefully. Brush with
lemon butter before and
during cooking, if desired.
Ham slices
(Precooked)
½˝ thick 6 A 5-7 3-5
Increase time 5 to 10
minutes per side for 1½˝
thick or home-cured ham.
Pork chops
Well done
2 (½˝ thick) 6 A 7 6-8
Slash fat.
2 (1˝ thick)
about 1 lb.
5 A 9-10 7-9
Lamb
chops
Slash fat.
Medium
2 (1˝ thick)
about 10 to 12
oz.
6 A 6 4-6
Well done 6 A 8 7-9
Medium
2 (1½˝ thick)
about 1 lb.
6 A 11 9
Well done 6 A 13 9-11
Salmon
Steaks
2 (1˝ thick) 7 B 8 3-4
Grease pan. Brush steaks
with melted butter.
4 (1˝ thick)
about 1 lb.
7 B 9 4-6
FE710DRS_XAA_DG68-00333A-07.indd 47 31/10/2012 17:31:24