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Broiling Chart for Beef, Pork and Poultry
DDV CULINARY

 
Culinary Articles » Kitchen Cooking Charts

Meat

Thickness/Weight

Time

Doneness

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



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