40 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)
* : This feature is for the offset rack use.
Food
Quantity and/or
Thickness
Rack
Position
First
Side
(min.)
Second
Side
(min.)
Comments
Hamburgers
9 patties
1
/
2
to
3
/
4
" thick
7* 6-7 4-5
Space evenly. Up to 9
patties may be broiled
at once.
Beef Steaks
1" thick
1 to 1
1
/
2
lbs.
Rare 6 (7*) 7 5
Steaks less than 1"
thick cook through
before browning. Pan
frying is
recommended. Slash
fat.
Medium 6 (7*) 12 5-6
Well done 6 (7*) 13 8-9
1
1
/
2
" thick
2 to 2
1
/
2
lbs.
Rare 4 (5*) 10 6-7
Medium 4 (5*) 12-15 10-12
Well done 4 (5*) 25 16-18
Toast 1 to 9 pieces 5 (6*) 1-2 1-2
Chicken
1 whole, 2 to 2
1
/
2
lbs., split
lengthwise
2 (3*) 35-40 25
Broil skin-side-down
first.
2 Breasts 2 (3*) 25-30 10-15
Lobster Tails
2–4
6 to 8 oz. each
3 (4*) 13-16
Do not
turn over
Cut through back of
shell. Spread open.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1
/
4
to
1
/
2
" thick
5 (6*) 7-8 6
Ham Slices
(precooked)
1" thick 3 (4*) 10 5
1
/
2
" thick
4 (5*) 7 4
Pork Chops
Well done
2 (
1
/
2
" thick)
4 (5*) 10 8
2 (1" thick) about 1lb. 4 (5*) 13 8-9
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