I've noticed that cooking show inches are not very accurate. I can usually see that the "half inch slices" called for by the chef are no where near that, which is fine, since I can see the thickness for myself. It only just occurred to me that cooking show minutes might be way off as well. If they say "put this under the broiler for five minutes" they could mean anywhere from two to ten minutes if their sense of time is as warped as their sense of distance. But the shows are edited for time, so I have no idea if they're fudging.
How literally do you interpret times given by cooking shows? Is there a fudge factor?