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O P E R AT I N G I N S T RU C T I O N S
USING THE OVEN
BROILING GUIDE
Broiling times will be affected by the size, weight, thickness,
starting temperature and your preference of doneness.
This guide is based on meats at refrigerated temperatures.
Food
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Bacon
(about 8 thin slices)
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
Chicken
Lobster Tails
Fish Fillets
Ham Slices
(precooked)
† 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.)
* See illustration for description of rack positions.
16
Rack
Quantity and/or
Thickness
Position
1 lb. (4 patties)
F
/
to
/
" thick
1
3
2
4
1" thick
F
1 to 1
/
lb.
F
1
2
F
1
/
" thick
D
1
2
2 to 2
/
lb.
D
1
2
D
/
lb.
D
1
2
2 (
/
" thick.)
D
1
2
2 (1" thick)
D
about 1 lb.
2 (1" thick) about
E
10 to 12 oz.
E
2 (1
/
" thick) about
E
1
2
1 lb
E
1 whole
B
2 to 2
/
lbs.,
1
2
split lengthwise
4 bone-in breasts
B
2–4
C
6 to 8 oz. each
/
to
/
" thick
E
1
1
4
2
1" thick
C
/
" thick
D
1
2
G
F
E
D
C
B
A
First Side
Second Side
Time (min.)
Time (min.)
7~8
5-6
Space evenly. Up to 8 patties may be
broiled at once.
Steaks less than 1" thick cook through
7
5
before browning.
12
5-6
Pan frying is recommended.
13
8-9
Slash fat.
10
6-7
12-15
10-12
25
16–18
8
3
Arrange in single layer.
Slash fat.
10
8
13
8~9
Slash fat.
6
4–7
10
10
10
4-6
17
12-14
Brush each side with melted butter.
35-40
25
Broil skin-side-down first.
25-30
10-15
Cut through back of shell. Spread
13–16
Do not turn
open. Brush with melted butter before
over.
broiling and after half of broiling time.
Handle and turn very carefully. Brush
7~8
6
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
10
5
Increase time 5 to 10 minutes per side
for 1
/
" thick or home-cured ham.
7
4
1
2
Your oven has 7 rack
positions.
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