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.
Grid (sold separately)
Broiler pan (sold separately)
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 11/2 lbs. | Rare | 6 | 7 | 5 | Steaks less than 1" thick cook through before browning. Pan frying is recommended. Slash fat. |
Medium | 6 | 12 | 5-6 | |||
Well done | 6 | 13 | 8-9 | |||
11/2" thick 2 to 2 1/2 lbs. | Rare | 4 | 10 | 6-7 | ||
Medium | 4 | 12-15 | 10-12 | |||
Well done | 4 | 25 | 16-18 | |||
Toast | 1 to 9 pieces | 5 | 1-2 | 1-2 | ||
Chicken | 1 whole, 2 to 21/2 lbs., split lengthwise | 2 | 35-40 | 25 | Broil skin-side-down first. | |
2 Breasts | 2 | 25-30 | 10-15 | |||
Lobster Tails | 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. | |
Fish Fillets | 1/4 to 1/2" thick | 5 | 7-8 | 6 | ||
Ham Slices (precooked) | 1" thick | 3 | 10 | 5 | ||
1/2" thick | 4 | 7 | 4 | |||
Pork Chops Well done | 2 (1/2" thick) | 4 | 10 | 8 | ||
2 (1" thick) about 1lb. | 4 | 13 | 8-9 | |||
Lamb Chops | 2 (1" thick) about 10 to 12 oz. | Medium | 5 | 6 | 4-7 | |
Well done | 5 | 10 | 10 | |||
2 (1 1/2" thick) about 1lb. | Medium | 5 | 10 | 4-6 | ||
Well done | 5 | 17 | 12-14 | |||
Bacon | 1/2 lb. (about 8 thin slices) | 4 | 8 | 3 | ||
This guide is only for reference. Adjust cook time according to your preference.
Do not use the gliding rack in position 7.
NoteThe 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.