Cooking guide – EmberGlo Models 41 User Manual
Page 7
EmberGlo
A Division of Midco International Inc
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7
Cooking Guide
Cooking Guide
This table gives the approximate times for broiling various cuts and thicknesses of different meats on
the EmberGlo Broiler.
Cooking time is given for raw meats.
Cooking Time in Minutes
Thickness Rare Medium Well
BEEF
Filet Mignon, Porterhouse
1″ 6
8
10
T-Bone, Club, Rib
1½″ 9
10
13
Sirloin 2″ 16
18
21
Strip Sirloin
¾″ 4
6 8
Hamburger, Ground Chuck,
or Round
½″ 2
4 8
LAMB*
Center cut loin, rib
1″
--
10
15
Sirloin chops, double rib
1½″ --
15
21
English chops
2″ --
20
25
Shoulder chops and leg steaks 1″ --
10
15
Lamb riblets or Mutton chops
1″ --
12
18
PORK*
Spare ribs
--
--
--
30-40
Single chops
½″ --
--
15
Double chops
1½″ -- -- 25
Thickness
Well
FISH
Fillets (times are for one
¼″
5
side of fi llet only do not turn)
½″
6
1″
8
Fish steaks
½″
3
1″
5
1½″
8
Whole fi sh, dressed
3″
5
Split (times are for one
1½″
6
side of split only - do not turn) 2″
9
POULTRY
Broiling chickens
¾ lb.
9
(Ready-to-broil weight
1 lb.
11
for half chickens)
1½ lbs.
14
* These times can be shortened by partial pre-or post- cooking.