Manual

EmberGlo A Division of Midco International Inc

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Cooking Guide

This table gives the approximate times for broiling various cuts and thicknesses of different meats on

the EmberGlo Broiler.

Cooking time is given for raw meats.

Cooking Time in Minutes

Thickness Rare Medium Well

BEEF

Filet Mignon, Porterhouse 1″ 6 8 10

T-Bone, Club, Rib 1½″ 9 10 13

Sirloin 2″ 16 18 21

Strip Sirloin ¾″ 4 6 8

Hamburger, Ground Chuck,

or Round ½″ 2 4 8

LAMB*

Center cut loin, rib 1″ -- 10 15

Sirloin chops, double rib 1½″ -- 15 21

English chops 2″ -- 20 25

Shoulder chops and leg steaks 1″ -- 10 15

Lamb riblets or Mutton chops 1″ -- 12 18

PORK*

Spare ribs -- -- -- 30-40

Single chops ½″ -- -- 15

Double chops 1½″ -- -- 25

Thickness Well

FISH

Fillets (times are for one ¼″ 5

side of ﬁ llet only do not turn) ½″ 6

1″ 8

Fish steaks ½″ 3

1″ 5

1½″ 8

Whole ﬁ sh, dressed 3″ 5

Split (times are for one 1½″ 6

side of split only - do not turn) 2″ 9

POULTRY

Broiling chickens ¾ lb. 9

(Ready-to-broil weight 1 lb. 11

for half chickens) 1½ lbs. 14

* These times can be shortened by partial pre-or post- cooking.