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Recommended broiling guide
The size, weight, thickness, starting temperature, and your doneness preference 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
43_ Operating the oven
NE595R1ABSR_AC_DG68-00435A-03_EN.indd 43
Shelf position
Quantity and/
or thickness
Single
Upper
1 lb. (4 patties)
7 or 6
½-¾" thick
7
1" thick
7
1-1½ lbs.
7
6
1½" thick
6
2-2½ lbs.
6
1 whole cut up
4
2-2½ lbs., split
lengthwise
2 Breasts
5
2-4
4
10-12 oz. each
¼-½" thick
6
½" thick
6
2 (½" thick)
6
2 (1" thick)
5
about 1 lb.
2 (1" thick)
6
about 10-12 oz.
6
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.)
Space evenly. Up to 8
B
8-10
4-6
patties may be broiled
at once.
Steaks less than 1˝
thick. Cook through
B
8
3-5
before browning.
B
10
4-6
Pan frying is
B
12
5-7
recommended.
A
14
7-9
A
16
8-11
Slash fat.
A
19
11-13
A
23-28
13-18
Broil skin-side-down
first.
A
13-18
5-10
Cut through back of
shell. Spread open.
Do not
Brush with melted
A
14-18
turn over.
butter before broiling
and halfway through
broiling time.
Handle and turn very
carefully. Brush with
A
5-9
3-4
lemon butter before
and during cooking, if
desired.
Increase time 5 to 10
minutes per side for
A
5-7
3-5
1½˝ thick or home-
cured ham.
A
7
6-8
Slash fat.
A
9-10
7-9
A
6
4-6
Slash fat.
A
8
7-9
A
11
9
A
13
9-11
B
8
3-4
Grease pan. Brush
steaks with melted
B
9
4-6
butter.
Comments
2013-05-23
5:59:50
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