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Quantity and/ Rack First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef
1
/2″ to
3
/4″ D 13 8 Space evenly.
(1.3 cm to 1.9 cm) thick
Beef Steaks
Rare†
3
/4″ to 1″ F 6 4 Steaks less than
3
/4″
Medium (1.9 cm to 2.5 cm) thick E 8 6 (1.9 cm) thick are
Well Done
1 to 1
1
⁄2 lbs. (0.45 kg to 0.68 kg)
E 10 8 difficult to cook rare.
Slash fat.
Rare† 1
1
/2″ (3.8 cm) thick E 15 10
Medium
2 to 2
1
⁄2 lbs. (0.91 kg to 1.13 kg)
E15 15
Well Done D 20 20
Chicken 1 whole cut up C 25 25 Brush each side with
2 to 2
1
⁄2 lbs. (0.91 kg to 1.13 kg)
melted butter.
split lengthwise Broil skin-side-down
Breast C 25 15 first.
Bakery Product
Bread (toast) 2 to 4 slices F 3 1 Space evenly. Place
English Muffin 2 (split) F 3-4 English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails 2–4 C 18–20 Do not Cut through back of
turn shell. Spread open.
over. Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets 1 lb. (
0.45 kg)
(
1
/4″ to
1
/2″ E 6 6 Handle and turn very
[0.6 cm to 1.3 cm] thick) carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks 2 (1″ [2.5 cm] thick) E 10 5 Turn carefully.
Fillets 2 (
1
/2″ to
3
/4″ E 15 Do not turn skin-side-
[1.3 cm to 1.9 cm] thick) down.
Ham Slices
1
/2″ (1.3 cm) thick D 8 5
(precooked) 1″ (2.5 cm) thick D 8 8
Pork Chops 2 (
1
/2″ [1.3 cm] thick) D 10 10 Slash fat.
Well Done 2 (1″ [2.5 cm] thick) about D 15 5
1 lb. (0.45 kg)
Lamb Chops
Medium
2 (1″ [2.5 cm] thick) about 10
E 7 4 Slash fat.
Well Done to 12 oz. (283 g to 340 g) E 10 9
Medium 2 (1
1
⁄2″ [
3.8 cm]
thick) E 9 6
Well Done about 1 lb. (
0.45 kg)
E14 10
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.
† The U.S. Department of
Agriculture says “Rare beef is
popular, but you should know that
cooking it to only 140°F (60°C)
means some food poisoning
organisms may survive.” (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
How to Set the Oven for Broiling
IMPORTANT: To avoid possible burns, place the
racks in the desired position before you turn the
oven on.
Place the meat or fish on a broiler
grid in a broiler pan.
Follow suggested rack positions in
the Broiling Guide.
The oven door must be closed
during broiling.
Touch the BROIL pad once for HI
Broil.
To change to LO Broil, touch the
BROIL pad again.
Use LO Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
over-browning them.
Touch the START pad.
When broiling is finished, touch the
CLEAR/OFF pad.
Serve the food immediately, and leave the
pan outside the oven to cool during the
meal for easiest cleaning.
NOTE: Broil will not work if the temperature
probe is plugged in.
15
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