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 (refer to the Fig. 1)
Fig.1
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Ground Beef 1 lb. (4 patties) F 7-9 3-5 Space evenly. Up to 8 patties may be
Well Done 1/2to 3/4" thick broiled at once.
Steaks less than 1" thick cook through
Beef Steaks
Rare
Medium
Well Done
11/2"thick
2 to 21/2 Ibs.
Rare
Medium
Well Done
1" thick F
1 to 11/2Ibs. F
F
D
D
D
6
7
8
10
12
14
2-3
2-3
3-4
4-6
6-8
8-10
before browning.
Pan frying is recommended. Slash fat.
Chicken 1 whole cut up C 20 6-8 Broil skin-side-down first.
2 to 21/2Ibs.,
split lengthwise
2 Breasts C 20 6-10
Lobster Tails 2-4 C 12-14 Do not turn Cut through back of shell. Spread open.
10 to 12 oz. each over. Brush with melted butter before
broiling and after half of broiling time.
Fish Fillets 1/4to 1/2" thick E 5 3-4 Handle and turn very carefully. Brush
with lemon butter before and during
Ham Slices I/2" thick D 5 3-5 Increase time 5 to 10 minutes per side
(precooked) for 11/2" thick or home-cured ham.
Pork Chops 2 (1/2" thick) E 7 6-8 Slash fat.
Well Done 2 (1" thick) about D 9-10 7-9
1 lb.
Lamb Chops Slash fat.
Medium 2 (1" thick) about E 6 4-6
Well Done 10 to 12 oz. E 8 7-9
Medium 2 (11/2" thick) E 11 9
Well Done about 1 lb. E 13 9-11
Salmon 2 (1" thick) D 8 3-4 Grease pan. Brush steaks with melted
Steaks 4 (1" thick) D 9 4-6 butter.
about 1 lb.
-19-
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