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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. For best results when broiling, use a pan designed for
broiling.
Quantity and/or
Food
Thickness
Ground Beef
1 lb. (4 patties)
Well done
1
/
to
3
/
" thick
2
4
Beef Steaks
Rare
1" thick
Medium
1 to 1
1
/
2
Well done
Rare
1
1
/
" thick
2
Medium
2 to 2
1
/
2
Well done
Chicken
1 whole cut up
2 to 2
1
/
lbs., split
2
lengthwise
2 Breasts
Lobster
2–4
Tails
10 to 12 oz. each
Fish Fillets
1
/
to
1
/
" thick
4
2
Ham Slices
1
/
" thick
2
(precooked)
Pork Chops
1 (
1
/
" thick)
2
Well done
2 (1" thick)
about 1 lb.
Lamb Chops
Medium
2 (1" thick) about
Well done
10 to 12 oz.
Medium
2 (1
1
/
" thick)
2
Well done
about 1 lb.
Salmon
2 (1" thick)
Steaks
4 (1" thick)
about 1 lb.
• This guide is only for reference. Adjust cook time according to your preference.
Upper oven
Rack
First Side
Position
(minutes)
2
6-8
2
3-4
lbs.
2
4-5
2
5-6
1
8
lbs.
1
9
1
10
1
10
1
8-10
-
-
2
5
2
4-5
2
7
1
7
2
4-5
2
5-6
1
9
1
10
2
6
1
7
Lower oven
Second
Rack
First Side
Side
Position
(minutes)
(minutes)
4-7
4
4-7
2-3
4
4-5
2-3
4
4-7
3-4
4
3-4
3
10
4-5
3
10-12
5-6
3
12
4-6
3
14-16
3-5
3
8-9
-
2
14
2-3
4
2-3
4
6-8
3-5
4
5-6
2-4
3
9-10
2-3
4
3-4
4
4-5
3
10
5-6
3
12
3-5
4
3-5
3
Comments
Second
Side
(minutes)
Space evenly. Up to 8
3-5
patties may be broiled at
once.
Steaks less than 1" thick
2-3
cook through before
3-4
browning. Pan frying is
6
4-5
recommended. Slash fat.
4
5-6
6-8
4-6
Broil skin-side-down first.
3-5
Do not
Cut through back of shell.
turn over
Spread open. Brush with
melted butter before
broiling and after half of
broiling time.
6
3-4
Handle and turn very
carefully. Brush with
lemon butter before and
during cooking, if desired.
2-4
Increase time 5 to 10
minutes per side for 1
thick or home-cured ham.
2-4
4-6
6
3-4
8
4-5
5-6
6-8
8
4-6
Grease pan. Brush steaks
9
4-6
with melted butter.
1
/
"
2
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