Filter
Top Products
34
BROILING CHART
FOOD AMOUNT DONENESS BROIL
SETTING
SHELF
POSITION
FROM BOTTOM
FIRST
SIDE TIME
(MIN.)
SECOND SIDE
TIME (MIN.)
BEEF
Hamburgers
1
/4 lb. each
(1” thick)
Medium
Well Done
High
High
3
2 or 3
7 - 10
9 - 11
6 - 8
7 - 9
Rib-eye steak
3
/4 - 1” thick
(7 - 8 oz. each)
Rare
Medium
Well Done
High
High
High
3
3
3
5 - 7
6 - 8
8 - 9
3 - 5
4 - 6
9 - 11
Steaks: Sirloin,
Porterhouse, T-bone
1 - 1
1
/2” Rare
Medium
Well Done
High
High
Medium
3
3
3
5 - 7
6 - 8
8 - 10
3 - 5
8 - 10
11 - 13
Chuck Steak 1” Rare
Medium
Well Done
High
High
High
3
3
3
5 - 7
7 - 9
9 - 11
6 - 8
8 - 10
11 - 13
London Broil 1 - 1
1
/4”
2
1
/2 - 3 lb.
Rare
Medium
High
High
2
2
11 - 13
12 - 14
12 - 14
14 - 16
PORK
Chops: loin or center
3
/4 - 1”
Well Done High 3 7 - 9 9 - 11
LAMB
Chops: rib, loin
or center
3
/4”
3 - 4 oz. each
Medium
Well Done
High
High
3
3
5 - 7
7 - 9
6 - 8
8 - 10
CHICKEN
Broiler-Fryer, halved,
quarter
1 - 3 lb. Well Done High 2 12 - 14 17 - 19
FISH
Fillets
1
/4 -
3
/4”
Well Done High 3 10 - 12 No turnover
Steaks
3
/4”
Well Done High 3 12 - 14 No turnover
TOAST - No preheat
High 4 2 - 3
Note: The broiling times will be longer and browning will be lighter if appliance is connected to 208 volts.
OVEN COOKING