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Wolf Cooking Guide 32
Broiling Guide
F
OOD RACK POSITION DONENESS TOTAL BROIL TIME
G
round beef patties,
1
/2" (13) t
hick 5 160°F
(70°C) M
ed 8–9 min
5 170°F (
75°C)
Well 12–13 min
Beef steaks,
1
/2" (13) thick 3 160°F (70°C) Well 10–12 min
Beef steaks, 1"
(
25)
thick 3 140°F (
60°C)
Rare / 160°F (
70°C)
Med / 170°F (
75°C)
Well 18–20 min
B
eef steaks, 1
1
/2" (38) t
hick 3 140°F
(60°C) R
are / 160°F
(70°C) M
ed / 170°F
(75°C) W
ell 28–30 min
Chicken breasts, boneless 4 175°F
(
80°C)
Well 10–12 min
Chicken breasts, bone in 3 175°F
(80°C) Well 20–22 min
Chicken thighs 3 180°F (80°C) Well 18–20 min
Fish fillet or steaks,
1
/2" (
13)
thick 4 Flaky 8–10 min (do not turn)
Fish fillet or steaks, 1" (25) thick 4 Flaky 14–16 min
Ham slice,
1
/2" (13) thick 5 140°F (60°C) 8–9 min
Ham slice, 1" (25) thick 5 140°F (60°C) 12–13 min
Lamb chops, 1"
(25) thick 4 160°F (70°C) Med 10–12 min
4 170°F (75°C) Well 12–14 min
Pork chops,
1
/2" (13) thick 4 160°F (70°C) Med 12–14 min
Pork chops, 1" (25) thick 3 160°F (70°C) Med 18–20 min
Hot dogs, whole, precooked 4 160°F (70°C) Med 5–6 min
Sausage or bratwurst, whole, fresh 3 15–16 min
whole, precooked 3 7–9 min
Meringue, pie topping 4 3 min
French bread, 1" (25) thick 4 3–4 min
Toast,
1
/2" (13) thick 5 3–4 min
(turn at half time)
This chart is a guide; recipe or package directions should take precedence.