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23
OVEN CONTROLS
Recommended Broiling Times
Table 1: Broiling Recommendations
• Use the broiling table (Table 1) for approximate recommended broiling times for the types of meat listed.
• Depending on the type, the thickness, and the desired doneness of meat, it might be necessary to increase or
decrease broiling times or adjust the broiling pan to different rack positions.
• If the food you are broiling is not listed in the table, follow the instructions provided in your recipe and watch the
broiling process closely.
Food Rack
Position
Temperature Cook time in
minutes
1st side 2nd
side
Internal
Temperature
Doneness
Steak 1” thick 8th 550°F (288ºC) 8 6 140°F (60°C) Rare*
Steak 1” thick 7th or 8th 550°F (288ºC) 9 7 145°F (63°C) Medium
Steak 1” thick 7th or 8th 550°F (288ºC) 10 9 170°F (77ºC) Well
Pork Chops 3/4” thick 6th 550°F (288ºC) 10 8 170°F (77ºC) Well
Chicken bone-in 5th 550°F (288ºC) 22 12 170°F (77ºC) Well
Chicken boneless 6th 550°F (288ºC) 10 8 170°F (77ºC) Well
Fish 7th 550°F (288ºC) 15 n/a 170°F (77ºC) Well
Shrimp 7th 550°F (288ºC) 7 n/a 170°F (77ºC) Well
Hamburger 1” thick 8th 550°F (288ºC) 11 9 145°F (63°C) Medium
Hamburger 1” thick 7th 550°F (288ºC) 12 10 170°F (77ºC) Well
* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F
(60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA) The
lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC).
Note: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from flame.
Always watch foods carefully to prevent burning.
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