Broiling 
Broil 3/4 to 1 1/2 inch thick steaks and chops so surface of meat is 3 inches from heat. Broil thicker cuts 4 to 5 inches from heat. 

(Check your range instruction booklet.) 

Broil on one side for about half of the time indicated in the chart for desired doneness. Turn with tongs; broil for remaining time.

Broiling(Total Time in Minutes)

Beef Steaks
1-inch
Rare
Medium
Well-done
................................8-10
...............................12-14
...............................18-20
1 1/2-inch
Rare
Medium
Well-done
...............................14-16
...............................18-20
...............................25-30
2-inch
Rare
Medium
Well-done
...............................20-25
...............................30-35
...............................40-45


Hamburgers
1/2-inch
Rare
Medium
Well-done
....................................8
...................................10
...................................12
1-inch
Rare
Medium
Well-done
...................................15
...................................20
...................................25


Pork Chop
3/4 to 1-inch ...............................20-25


Pork Steaks
1/2 to 3/4-inch ...............................20-22


Ham Center Slice
Fully cooked, bone-in
1/2-inch
1-inch
...............................10-12
...............................16-18


Lamb Chops
3/4-inch
Medium
Well-done
...............................10-12
...............................13-15
1-inch
Medium
Well-done
...............................11-13
..............................16-18
1 1/2-inch
Medium
Well-done
...............................15-18
...............................20-22


Chicken
halved lengthwise or quartered ...............................35-40

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