Time-Table for Broiling [2] |
| | | | Approximate Total Cooking Time | | CUT | Weight
Pounds | Rare
Minutes | Medium
Minutes | | BEEF | | | | | Chuck steak—1 inch | 2? | 24 | 30 | | | 1½ inches | 4 | 40 | 45 | | Rib steak—1 inch | 1½ | 15 | 20 | | | 1½ inches | 2 | 25 | 30 | | | 2 inches | 2¼ | 35 | 45 | | Club steak—1 inch | 1 | 15 | 20 | | | 1½ inches | 1¼ | 25 | 30 | | | 2 inches | 1½ | 35 | 45 | | Sirloin steak—1 inch | 3 | 20 | 25 | | | 1½ inches | 4¼ | 30 | 35 | | | 2 inches | 5¾ | 40 | 45 | | Porterhouse steak—1 inch | 2 | 20 | 25 | | | 1½ inches | 2½ | 30 | 35 | | | 2 inches | 3 | 40 | 45 | | Ground beef patties | | | | | | 1 inch thick by 3 inches | 4 ounces | 15 | 25 | | LAMB | | | | | Shoulder chops—1 inch | 3 ounces | Lamb chops are not served rare | 12 | | | 1½ inches | 6 ounces | | 18 | | | 2 inches | 10 ounces | | 22 | | Rib Chops—1 inch | 2 ounces | | 12 | | | 1½ inches | 4 ounces | | 18 | | | 2 inches | 5 ounces | | 22 | | Loin chops—1 inch | 3 ounces | | 12 | | | 1½ inches | 5 ounces | | 18 | | | 2 inches | 6 ounces | | 22 | | Ground lamb patties | | | | | | 1 inch by 3 inches | 4 ounces | | 18 | | PORK | | | | | Ham slice—tendered | | | | | | ½ inch | ¾-1 | Ham always cooked well done | 10-12 | | | 1 inch | 1½-2 | | 16-20 | | Canadian-style bacon | | | | | | ¼ inch slices | | | 6-8 | | | ½ inch slices | | | 8-10 | | | Bacon | | | 4-5 | [2]This time-table is based on broiling at a moderate temperature (350° F.). Rare steaks are broiled to an internal temperature of 140° F.; medium to 160° F. Lamb chops are broiled to 170° F. Ham is cooked well done. The time for broiling bacon is influenced by personal preference as to crispness.
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