Top > OPERATION > Oven > Recommended Broiling Guide

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.

  1. Grid (sold separately)

  2. Broiler pan (sold separately)

Food

Quantity and/or Thickness

Rack Position

First Side (min.)

Second Side (min.)

Comments

Ground Beef

1 lb. (4 patties)

1/2 to 3/4" thick

7

4-6

2-4

Space evenly. Up to 8 patties may be broiled at once.

Beef Steaks

1" thick

1 to 11/2 lbs.

Rare

7

3-5

2-4

Steaks less than 1" thick cook through before browning. Pan frying is recommended. Slash fat.

Medium

7

4-6

2-4

Well done

7

5-7

3-5

11/2" thick

2 to 2 1/2 lbs.

Rare

5

7-9

4-6

Medium

5

9-11

6-8

Well done

5

11-13

8-10

Toast

7

0.5-1

0.5

Chicken

1 whole, cut up 2 to 21/2 lbs., split lengthwise

5

8-10

4-6

Broil skin-side-down first.

2 Breasts

5

8-10

5-7

Lobster Tails

2–4

10 to 12 oz. each

5

9-12

Do not turn over

Cut through back of shell. Spread open. Brush with melted butter before broiling and halfway through broiling time.

Fish Fillets

1/4 to 1/2" thick

6

2-4

2-4

Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired.

Ham Slices (precooked)

1/2" thick

5

2-4

2-4

Increase time 5 to 10 minutes per side for 1 1/2" thick or home-cured ham.

Pork Chops

Well done

2 (1/2" thick)

6

3-6

4-7

2 (1" thick) about 1 lb.

5

5-8

5-8

Lamb Chops

2 (1" thick) about 10 to 12 oz.

Medium

6

3-5

2-5

Well done

6

5-7

4-7

2 (1 1/2" thick) about 1 lb.

Medium

6

7-9

7-9

Well done

6

9-11

7-9

Salmon Steaks

2 (1" thick)

5

8-10

3-5

Grease pan. Brush steaks with melted butter.

4 (1" thick) about 1 lb.

5

9-11

4-6

  • This guide is only for reference. Adjust cook time according to your preference.

    Note

    • The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of food-borne illness.

    • The USDA has indicated the following as safe minimum internal temperatures for consumption:

      • Ground beef: 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)

Tips for Broiling

  • Beef

    • Steaks and chops should always be allowed to rest for five minutes before being cut into and eaten. This allows the heat to distribute evenly through the food and creates a more tender and juicy result.

    • Pieces of meat that are thicker than two inches should be removed from the refrigerator 30 minutes prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when broiling. Cooking times will likely be shorter than the times indicated in the Broiling Chart.

    • For bone-in steaks or chops that have been frenched (all meat removed from around the bone), wrap the exposed sections of bone in foil to reduce burning.

  • Seafood

    • When broiling skin-on fish, always use the Lo broil setting and always broil the skin side last.

    • Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause the food to dry out.

    • It is a good idea to rub a thin coating of oil on the surface of the broiling pan before cooking to reduce sticking, especially with fish and seafood. You can also use a light coating of non-stick pan spray.

  • Vegetables

    • Toss your vegetables lightly in oil before cooking to improve browning.