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USINg thE OVEN
Broiling Chart
Food
Quantity and/ or
1 lb. (4 patties)
Ground Beef
1/2 to 3/4" thick
Beef Steaks
1" thick
Rare
1 to 1-1/2 lbs.
Medium
Well Done
1-1/2" thick
Rare
2 to 2-1/2 lbs.
Medium
Well Done
1 whole cut up
Chicken
2 to 2-1/2 lbs.,
split lengthwise
2 Breasts
2–4
Lobster Tails
10 to 12 oz. each
1/4 to 1/2" thick
Fish Fillets
1/2" thick
Ham Slices
(precooked)
Pork Chops
2 (1/2" thick)
Well Done
2 (1" thick) about
1 lb.
Lamb Chops
Medium
2 (1" thick) about 10
Well Done
to 12 oz.
Medium
2 (1-1/2" thick) about
Well Done
1 lb.
2 (1" thick)
Salmon
4 (1" thick) about
Steaks
1 lb.
Broiling Tips
Beef
y Steaks and chops should always be allowed to rest for five
minutes before being cut into and eaten. This allows the
heat to distribute evenly through the food and creates a
more tender and juicy result.
y Pieces of meat that are thicker than two inches should
be removed from the refrigerator 30 minutes prior to
cooking. This will help them cook more quickly and
evenly, and will produce less smoke when broiling.
Cooking times will likely be shorter than the times
indicated in the Broiling Chart.
y For bone-in steaks or chops that have been Frenched (all
meat removed from around the bone), wrap the exposed
sections of bone in foil to reduce burning.
Rack
Thickness
Position
E
D
D
D
D
D
D
C
C
C
D or E
D
D or E
D or E
D
D
D
D
D or E
D or E
First Side
Second
Time
Side
(min.)
Time (min.)
4–6
3–4
6
2–3
7
2–3
8
3–4
10
4–6
12
4–8
14
8–10
20
6–8
20
6–10
12-14
Do not turn
over.
5-6
3–4
5
3–5
7
6–8
9-10
7–9
6
4–6
8
7–9
11
9
13
9–11
8
3–4
9
4–6
Seafood
y When broiling skin-on fish, always use the Medium broil
setting and always broil the skin side last.
y Seafood is best consumed immediately after cooking.
Allowing seafood to rest after cooking can cause it to dry
out.
y It is a good idea to rub a thin coating of oil on the surface
of the broiling pan before cooking to reduce sticking,
especially with fish and seafood. You can also use a light
coating of non-stick pan spray.
Vegetables
y Toss vegetables lightly in oil before cooking to improve
browning.
Comments
Space evenly. Up to 8 patties may be
broiled at once.
Steaks less than 1" thick cook through
before browning. Pan frying is
recommended. Remove fat.
Broil skin-side-down first.
Cut through back of shell. Spread open.
Brush with melted butter before broiling
and after half of broiling time.
Handle and turn very carefully. Brush with
lemon butter before and during cooking,
if desired.
Increase time 5 to 10 minutes per side for
1-1/2" thick or home-cured ham.
Remove fat.
Remove fat.
Grease pan. Brush steaks with melted
butter.
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