Broiling
I:1% II Ove_
Broiling
guide
Quantity and/ Shelf First Side Second Side
Food or ThicM_ess Position Time (mln.) Time (mln.) Comments
Ground Beef 1 lb. (4 l)mtit_s) C 10 7 Space exenly. Ep to 8 p_mit_s rake
Well Done 1/2 to 3/4" thick _d)out the '_alne time.
Beef Steaks
Medium
"_\k,ll I)one
Medium
_,\kql I)one
1" thick
1 to 1½ lbs.
1_" thick
2 to 2_ IDa.
C
C
C
C
C
C
6
8
12
10
15
25
5
6
11
7-_
14-16
20-25
Ste_lks less than 1" thick cook
through below browning. Pml
fl-ying is l-_,commen(led.
Slash tht.
Chicken 1 whole A 35 10-15 Reduce time about 5 to 10 lninmes
2 to 2½ lbs., per side ti)l cut-up chicken.
split lel_gthwise BItM_ each side with lnehed ImtteL
Broil skin-side-down first.
Lo_ter Talk 2-4 B 13-16 Do llOt Gilt through back ol shell. Spwad
6 to 8 oz. each tt/lll ox el. open. t_,lush with nlehed I)utter
betol-e bloiling and after half ot
bl oiling time.
Fish Fillets 1/4 to 1/2" thick C 5 5 ttandle alld t//l-ll "_el_,, calcthllv.
Brush with lemon butter belble
and dtuing cooking, if desired.
Preheat broiler to increase bl_wning.
Ham Slk:es 1" thick P, 8 8 Iilcl-(,a,_e tillle 5 tO 10 millt/tes per side
(precooked) for 11½" thick or honle-cured ham.
Pork Chops 2 (1/2" thick) (i 10 10 Slash tht.
_,\k*ll Done 2 (1" thick) about 1 lb. B 1 !3 1!3
Slash tht.10
12
14
17
C
C
C
B
Lamb Chops
Medium
_,\k*ll I)one
Medium
_,\k*ll I)one
9
1t)
12
12-14
2 (1" thick)
about 1(1to 12 oz.
2 (1½" thick)
about 1 lb.
19
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