|
Meat
|
Thickness/Weight
|
Time
|
Doneness
|
|
|
|
|
|
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Beef Steak
|
1 inch
1 1/2 inches
|
12 minutes – 14 minutes
15 minutes – 18 minutes
18 minutes – 21 minutes
22 minutes – 27 minutes
|
145 degrees F – Med Rare
160 degrees F – Medium
145 degrees F – Med Rare
160 degrees F – Medium
|
|
Hamburgers
|
1/2 inch
3/4 inch
|
10 minutes – 12 minutes
12 minutes – 14 minutes
|
160 degrees F – Medium
160 degrees F – Medium
|
|
Pork Chops/Pork Steaks
|
3/4 – 1 inch
1 1/4 – 1 1/2 inch
|
9 minutes – 12 minutes
16 minutes – 20 minutes
|
160 degrees F – Medium
160 degrees F – Medium
|
|
Chicken (half or quarter)
|
|
28 minutes – 32 minutes
|
|
|
Cornish Game Hens
|
|
25 minutes – 35 minutes
|
|
1. Preheat Broiler.
2. Lightly coat broiler rack and broiler pan with vegetable oil or non-stick cooking spray.
3. Season meat with salt and pepper on both sides.
2. Place meat on unheated rack of broiler pan.
3. Cuts less than 1 1/2 inches thick, broil; 3 to 4 inches from heat.
4. For 1 1/2 inch thick cuts, broil 4 to 5 inches from heat.
5. Broil for the times given, turning meat over after 1/2 the time.
140 degrees F – Rare
145 degrees F – Medium
Rare
160 degrees F – Medium
170 degrees F - Well Done