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BROILING TIPS (CONT.)
Broiling guide
Recommended rack positions are numbered from
the bottom (1) to the top
(5). For best results, turn
meat after approximately
2
⁄3 of the broiling time.
Turn chicken pieces after
approximately half of the
broiling time. Very thin
cuts, such as fish fillets,
may not need to be
turned at all. Lobster
tails are not turned.
APPROXIMATE TIME
(MINUTES)
SIDE 2
7-8
8-9
9-10
6-7
10-11
4-5
3-4
8-9
18-20
11-16
4-5
7-9
N/A
MEAT
Steak, 1" thick
medium rare
medium
well done
Ground Meat Patties,
3
⁄4" thick, well done
Pork Chops, 1" thick
Ham Slice,
1
⁄2" thick, precooked
Frankfurters
Lamb Chops, 1" thick
Chicken
bone-in pieces
boneless breasts
Fish
fillets
1
⁄4-
1
⁄2" thick
steaks
3
⁄4-1" thick
Lobster Tails, 6-8 oz
RACK
POSITION
4
4
4
4
4
4
3
4
4
3
SIDE 1
14-15
15-16
18-19
13-14
21-22
8-10
6-7
15-17
18-20
12-16
8-10
15-18
18-21
Times are guidelines only and may need to be adjusted for individual tastes.
USING YOUR RANGE