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37
Broiling Chart
Type and Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Conventional Broil 57
Medium 12 oz Conventional Broil 59
Well done 12 oz Conventional Broil 5 11
T-Bone, 3/4"
Rare 10 oz Conventional Broil 55
Medium 10 oz Conventional Broil 57
Well done 10 oz Conventional Broil 59
Hamburger, 1/2"
Rare 1/4 lb. Convection Broil 54
Medium 1/4 lb. Convection Broil 57
Well done 1/4 lb. Convection Broil 59
CHICKEN
Bnls breast 1 lb. Convection Broil 4 18
Bone-in breast 2 - 2 1/2 lb. Conventional Broil 4 20
Chicken pieces 2 - 2 1/2 lb. Convection Broil 4 18 (min/lb)
HAM
Ham slice, 1" 1 lb. Conventional Broil 4 22
LAMB
Rib chops, 1" 12 oz. Convection Broil 57
Shoulder 1 lb. Convection Broil 56
PORK
Loin chops, 3/4" 1 lb. Convection Broil 4 14
Bacon Conventional Broil 4 6
FISH
Salmon steak 1 lb. Convection Broil 57
Fillets 1 lb. Convection Broil 56
Note: The above information is given as a guide only.
36
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling. They are
designed to provide drainage of excess liquid and fat away from
the cooking surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to
prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended
time, season, and turn. Season second side just before removing.
•
ALWAYS pull rack out to stop position before turning or
removing food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a
fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the
food. Drippings will bake onto the pan if it is left in the heated
oven after broiling. While pan is hot, place damp paper towel
over grid. Drizzle with liquid dishwashing detergent and pour
water over grid. This will make cleaning of the pan easier, or the
broiler pan can be lined with aluminum foil to make cleaning
easier. Be sure the foil extends up the side of the pan. Although
it is not recommended, the grid can also be covered with foil. Be
sure to slit openings to conform with the openings in the grid so
melted fat can drain through to prevent spattering, smoking, or
the possibility of grease fire.
Operation
Broiling
Operation
Broiling