Manual

Cooking (cont'd)
Broiling Guidelines
Broiling is a dry heat cooking method that allows a restaurant quality
charbroiled flavor. Meat is exposed directly to the heating element at high
temperatures.
1. Place meat on rack in broiler pan, with the surface of cuts the specified
distance from the heating element (specified below).
2. Broil for half the recommended time, or until the surface is browned.
3. Turn meat and continue broiling to desired internal temperature.
4. Season, if desired.
Meat Cut
Recommended Internal
Temperature
Thickness
(inches)
Weight
(pounds)
Distance
From Heat
(inches)
Approximate
Cooking Time
(minutes)
BEEF
Chuck Shoulder Steak
Rib Eye Steak
Sirloin Steak
Porterhouse Steak
Filet Mignon (Tenderloin)
Flank Steak
Ground Beef Patties
Very Rare !30 °F
Rare !40°F
Medium Rare !45°F
Medium !60°F
Well Done !70°F
Very Well Done 180 °F
160°F minimum
¼
1
¾
1
1½
¾
1
1½
¾
1
1½
¾to 1
1/4t0 1
1 to ! 1/4
½
½to ¾
¾to 1
1to!¾
1 ½to3
2¼to4
¾to 1
1 ½to2
2to 3
¼to ½
lto!½
1
2t03
3 to4
2to3
3 to4
4to5
2to3
3 to4
4to5
2to3
3 to4
4to5
2 to4
2to3
3 to4
12to 14
8 to 12
8to 12
10 to 15
20 to 25
10 to 15
16 to 21
21 to 25
8to 12
10 to 15
20 to 25
10 to 15
12 to 14
!0 to !5
PORK
Chops, bone in
Chops, boneless
Tenderloin
Kabobs
Lean Ground Pork Patties
All pork must be cooked to an
internal temperature of at least
160°F to reduce the likelihood of
Trichinosis.
Failing to cook the meat to this
temperature could result in
personal injury or illness.
¾
¾
1 inch cubes
½
½to 1
4 6t08
4 6t08
4 !5 to 25
4 10 to 20
4 8to 10
LAMB
Loin Chops
Rib Chops
Sirloin Steaks
Top Round Steaks Medium
Well Done
Center Leg Steaks
Cubes for Kabobs
Lamb Patties
All times and recommended tern
Council, and the American Sheep Industry Council.
!60°F
!70°F
1
1
1
1
1
1 1/4 pieces
½ x 4 inches 1/4each
3to4 10to !5
3to4 !0to !5
3to4 12to !5
3to4 !2to !5
3 to 4 15 to 20
3to4 !0to !5
3 to4 12
_eratures are provided by the USDA, the Beef Industry Council, the National Pork Producer's
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