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Broiling Guide
The size, weight, thickness, starting temperature and your preference for doneness will affect broiling
times. This guide is based on meats at refrigerator temperature.
Quantity and/
Food
or Thickness
Ground Beef
Well Done
1/2" to 3/4" thick
Beef Steaks
Rare †
3/4" to 1" thick
Medium
Well Done
" to 1
" thick
Rare †
1
1
⁄
1
⁄
4
2
Medium
Well Done
Chicken
Breast (bone in)
Breasts (boneless)
Lo Broil
Pieces
Lo Broil
Boneless
Lobster Tails
4 to 6 oz. each
Lo Broil
6 to 8 oz. each
Fish Fillets
1/4" to 1/2" thick
Hi Broil
Lo Broil
Ham Slices
1/4" to 1/2" thick
(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.
" thick) about 1 lb.
Medium
2 (1
1
⁄
2
Well Done
Garlic Bread
Lo Broil
† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F
means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide.
USDA Rev. June 1985.)
All manuals and user guides at all-guides.com
Rack
First Side
Second Side
Position
Time (min.)
Time (min.)
E
10–12
E
8–10
E
10–14
E
12–15
E
12–15
E
15–18
E
18–22
C
25–35
C
20–25
D
25–35
D
15–20
D
12–15
D
18–25
D
5–7
F
5
D
5–7
E
12–15
D
18–22
E
10–12
E
12–14
E
15–17
E
17–19
E
3–4
Comments
7–9
Space evenly.
5–8
Slash fat at edges.
8–12
7–10
6–9
8–11
10–14
15–20
Broil skin-side-down
15–20
first.
15–20
10–15
Do not
Cut through back of
turn over.
shell. Spread open.
N/A
4–6
Handle and turn very
5
carefully. Preheat
broiler to increase
browning.
4–6
8–12
Slash fat at edges.
8–12
5–7
Slash fat at edges.
7–9
7–9
9–11
N/A
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