Troubleshooting Tips Installation Instructions Customer Service Operating Instructions Safety Information Broiling guide 21 Food Quantity and/ or Thickness Shelf Position First Side Time (min.) Second Side Time (min.) Comments Bacon 1/2 lb. (about 8 thin slices) C 41⁄2 41⁄2 Arrange in single layer. Ground Beef Well Done 1 lb. (4 patties) 1/2 to 3/4″ thick C 10 7 Space evenly. Up to 8 patties take about same time. Beef Steaks Rare Medium Well Done Rare Medium Well Done 1″ thick (1 to 11⁄2 lbs.) 11⁄2″ thick (2 to 21⁄2 lbs.) C C C C C C 6 8 12 10 15 25 5 6 11 7–8 14–16 20–25 Steaks less than 1″ thick cook through before browning. Pan frying is recommended. Slash fat.
Chicken 1 whole (2 to 21⁄2 lbs.), split lengthwise A 35 10–15 Reduce time about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil skin-side- down first. Lobster Tails 2–4 (6 to 8 oz. each) B 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 1-lb. fillets 1/4 to 1/2″ thick C 5 5 Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase browning. Ham Slices (precooked) 1″ thick B 8 8 Increase time 5 to 10 minutes per side for 11⁄2″ thick or home cured ham.
Pork Chops Well Done 2 (1/2″ thick) 2 (1″ thick), about 1 lb. C B 10 13 10 13 Slash fat. Lamb Chops Medium Well Done Medium Well Done 2 (1″ thick), about 10 to 12 oz. 2 (11⁄2″ thick), about 1 lb. C C C B 10 12 14 17 9 10 12 12–14 Slash fat.