] BROILINGCHART I
Thetimesgiveninthechartshouldbeusedonlyasaguide.Increaseordecreasebroilingtimesto
suitindividualtastefordoneness.
THICKNESS& MIN.COOKTIME
FOOD QUANTITY DONENESS SIDEI SIDE2 TOTAL
Bacon 8 slices crisp 3 2 5
morecrisp 5 3 8
BeefSteaks 3/4" rare 5-6 3-4 8-10
medium 7-8 3-5 10-13
3/4" well 10-11 6-8 16-19
BeefSteaks 1_ rare 6-7 4-5 10-12
Frozen medium 8-9 6-7 14-16
well 16-17 10-12 26-29
BeefSteaks 1_/2" rare 8-9 6-8 14-17
Fresh medium 11-12 10-12 21-29
well 18-20 15-18 33-38
ChickenBroiler 180° 20skin 15skin
Split&Quartered internal down up 35
FishFillets
Fresh 1" 6-7 4-5 10-12
Frozen 1" 8-9 5-7 13-16
Hamburger 1/2" rare 5-6 4-5 9-11
Fresh medium 6-7 4-5 10-12
well 9-10 5-6 14-16
Hamburger 1/2"
Frozen medium 9-10 5-6 14-16
Hamslice 314" 150-160 9-10 7-8 16-18
precooked internal
LambChops 3/4" medium 6-8 3-5 9-13
Fresh well 8-9 6-7 14-16
Frozen medium 8-9 6-7 14-16
Liver-Fresh 1/2" - 3/4" 4 3-4 7-8
LobsterFresh 7 oz. shellup shelldown
7-8 6-7 13-15
Frozen 14-16 11-12 25-28
33
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