Time-Table for Broiling[2]
Reading edition
Time-Table for Broiling[2]
Approximate Total Cooking Time
CUT Weight Pounds Rare Minutes Medium Minutes
BEEF
Chuck steak—1 inch 2⅓ 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
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