Owner’s Manual

42 OPERATION
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.
a Grid (sold separately)
b Broiler pan (sold separately)
Food
Quantity and/or
Thickness
Upper Oven
Comments
Rack
Position
First
Side
(min.)
Second
Side
(min.)
Ground Beef
Well done
1 lb. (4 patties)
1
/
2
to
3
/
4
" thick
25-73-5
Space evenly. Up to 9
patties may be broiled
at once.
Beef Steaks
1" thick
1 to 1
1
/
2
lbs.
Rare 2 4-6 2-3
Steaks less than 1"
thick cook through
before browning. Pan
frying is
recommended. Slash
fat.
Medium 2 5-7 3-4
Well done 2 6-8 4-5
1
1
/
2
" thick
2 to 2
1
/
2
lbs.
Rare 1 8 3-4
Medium 1 9 4-5
Well done 1 10 5-6
Chicken
1 whole, 2 to 2
1
/
2
lbs., split
lengthwise
1 8-10 5-7
Broil skin-side-down
first.
2 Breasts 1 8-9 5-6
Fish Fillets
1
/
4
to
1
/
2
" thick
152-4
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
Ham Slices
(precooked)
1
/
2
" thick
16-72-3
Increase time 5 to 10
minutes per side for 1
1/2" thick or home-
cured ham.
Pork Chops
Well done
1 (
1
/
2
" thick)
14-63-5
Slash fat.
2 (1" thick) about 1lb. 1 7-9 5-7