Owner's Manual
3 5
OPERATION
ENGLISH
R e c o m m e n d e d B r o i l i n g Gu i d e
The size, weight, thickness, starting temperature, and 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.
F o o d Q u a n t i t y a n d / o r T h i c k n e s s
R a c k
P o s i t i o n
F i r s t Si d e
( m i n u t e s )
Se c o n d
Si d e
( m i n u t e s )
C o m m e n t s
Gr o u n d B e e f 1 lb. (4 patties)
1
/
2
to
3
/
4
" thick
6 4-6 3-5
Space evenly. Up to 9 patties may be
broiled at once.
B e e f St e a k s
Rare 6 7 5
Steaks less than 1" thick cook
through before browning. Pan frying is
recommended. Slash fat.
1" thick
1 to 1
1
/
2
lbs.
Medium 6 12 5-6
Well Done 6 13 8-9
Rare
1
1
/
2
" thick
2 to 2
1
/
2
lbs.
4 10 6-7
Medium 4 12-15 10-12
Well Done 4 25 16-18
T o a s t
1 to 9 pieces
5 1-2 1-2
C h i c k e n
1 whole 2 to 2
1
/
2
lbs.,
split lengthwise
4 bone-in breasts
2 35-40 25 Brush each side with melted butter.
Broil skin-side down.
2 25-30 10-15
F i s h F i l l e t s
1
/
4
to
1
/
2
" thick 5 7-8 6 Handle and turn very carefully.
Brush with lemon butter before and during
cooking, if desired.
Ha m Sl i c e s
(precooked)
1" thick
1
/
2
" thick
3
4
10
7
5
4
Increase time 5 to 10 minutes per side for
1
1
/
2
" thick or home-cured ham.
P o r k c h o p s
Well Done
2 (
1
/
2
" thick) 4 10 8 Slash fat.
2 (1" thick) about 1lb. 4 13 8-9
La m b C h o p s Slash fat.
Medium
2 (1" thick) about
10 to 12 oz.
5 6 4-7
Well Done 5 10 10
Medium
2 (
1
/
2
" thick) about 1lb.
5 10 4-6
Well done 5 17 12-14
B a c o n
1
/
2
lb. (about 8 thin slices) 4 8 3 Arrange in single layer.
Lo b s t e r T a i l s 2-4
6 to 8 oz. each
3 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.
•
This guide is only for reference. Adjust cook time according to preference.
NO T E
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase the risk of food-
borne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
•
Ground meat : 160 °F (71.1 °C)
•
Poultry: 165 °F (73.9 °C)
•
Beef, veal, pork, or lamb: 145 °F (62.8 °C)
•
Fish / Seafood: 145 °F (62.8 °C)