Prize Points Broiling Chart

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