Quantity and/or Shelf First Side Second Side
Food Thickness Position Time, Minutes Time, Minutes Comments
Bacon 1/2 lb. (about 8 C 4
1
⁄
2
4
1
⁄
2
Arrange in single layer.
thin slices)
Ground Beef 1 lb. (4 patties) Space evenly.
Well Done 1/2 to 3/4 inch thick C 10 7 Up to 8 patties take about same time.
Beef Steaks
Rare 1 inch thick C 6 5 Steaks less than 1 inch thick cook
Medium (1 to 1
1
⁄
2
lbs.) C 8 6 through before browning. Pan frying
Well Done C 12 11 is recommended.
Rare 1
1
⁄
2
inch thick C 10 7–8 Slash fat.
Medium (2 to 2
1
⁄
2
lbs.) C 15 14–16
Well Done C 25 20–25
Chicken 1 whole A 35 10–15 Reduce time about 5 to 10 minutes
(2 to 2
1
⁄
2
lbs.), per side for cut-up chicken. Brush
split lengthwise each side with melted butter. Broil
skin-side-down first.
Bakery Products
Bread (Toast) or 2 to 4 slices C or D 1
1
⁄
2
–2 1/2 Space evenly. Place English muffins
Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter,
English Muffins 2 (split) C or D 3–4 if desired.
Lobster Tails 2–4 B 13–16 Do not Cut through back of shell. Spread
(6 to 8 oz. each) turn over. open. Brush with melted butter before
broiling and after half of broiling time.
Fish 1-lb. fillets 1/4 to C 5 5 Handle and turn very carefully. Brush
1/2 inch thick with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Ham Slices 1 inch thick B 8 8 Increase time 5 to 10 minutes per side
(precooked) for 1
1
⁄
2
inch thick or home cured ham.
Pork Chops 2 (1/2 inch thick) C 10 10 Slash fat.
Well Done 2 (1 inch thick), B 13 13
about 1 lb.
Lamb Chops
Medium 2 (1 inch thick), C 10 9 Slash fat.
Well Done about 10 to 12 oz. C 12 10
Medium 2 (1
1
⁄
2
inch thick), C 14 12
Well Done about 1 lb. B 17 12–14
Wieners and 1-lb. pkg. (10) C 6 1–2 If desired, split sausages in half
similar precooked lengthwise; cut into 5- to 6-inch pieces.
sausages, bratwurst
BROILING GUIDE
1. Always use the broiler pan and grid that comes
with your oven. It is designed to minimize smoking
and spattering by trapping juices in the shielded
lower part of the pan.
2. The oven door should be open to the broil
stop position.
3. For steaks and chops, slash fat evenly around
outside edges of meat. To slash, cut crosswise
through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
piercing meat and losing juices.
4. If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5
to 10 minutes only.
5. When arranging food on the pan, do not let fatty
edges hang over the sides. These will soil the
oven bottom.
6. The broiler does not need to be preheated.
However, for very thin foods, or to increase
browning, preheat if desired.
7. Frozen steaks can be broiled by positioning
the oven shelf at next lowest shelf position
and increasing cooking time given in this guide
1
1
⁄
2
times per side.
8. If your range is connected to 208 volts, rare
steaks may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
24
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