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Recommended broiling guide
The size, weight, thickness, starting temperature, and your preference of doneness will affect
broiling times.
This guide is based on meats at refrigerator temperature.
Food
Ground
beef
Well done
Beef steaks
Rare
Medium
Well done
Rare
Medium
Well done
Chicken
Lobster
tails
Fish fillets
Ham slices
(Precooked)
Pork chops
Well done
Lamb
chops
Medium
Well done
Medium
Well done
Salmon
Steaks
FE710DRS_XAC_DG68-00334A-07_EN.indd 47
Shelf position
Quantity and/
or thickness
Single
Upper
1 lb. (4 patties)
7 or 6
½ to ¾˝ thick
7
1˝ thick
7
1 to 1½ lbs.
7
6
1½˝ thick
6
2 to 2½ lbs.
6
1 whole cut up
4
2 to 2½ lbs.,
split lengthwise
2 Breasts
5
2–4
4
10 to 12 oz.
each
¼ to ½˝ thick
6
½˝ thick
6
2 (½˝ thick)
6
2 (1˝ thick)
5
about 1 lb.
2 (1˝ thick)
6
about 10 to 12
6
oz.
2 (1½˝ thick)
6
6
about 1 lb.
2 (1˝ thick)
7
4 (1˝ thick)
7
about 1 lb.
First
Second
side time
side time
(min.)
(min.)
B
8-10
4-6
B
8
3-5
B
10
4-6
B
12
5-7
A
14
7-9
A
16
8-11
A
19
11-13
A
23-28
13-18
A
13-18
5-10
Do not
A
14-18
turn over.
A
5-9
3-4
A
5-7
3-5
A
7
6-8
A
9-10
7-9
A
6
4-6
A
8
7-9
A
11
9
A
13
9-11
B
8
3-4
B
9
4-6
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.
Slash fat.
Broil skin-side-down first.
Cut through back of shell.
Spread open.
Brush with melted butter
before broiling and
halfway through 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 1½˝
thick or home-cured ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks
with melted butter.
Operating the oven _47
05/11/2012 20:31:29
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