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ENGLISH
25
USING THE OVEN
Broiling chart *oset rack
Item Cut Size/Thickness Doneness Broiler Setting Rack Position Time (min)
Side 1 Side 2
Beef Tenderloin/Filet 1"
Medium Rare Hi G 5:00 3:00
Medium Hi G 5:00 4:00
Medium Well Hi G 6:00 4:00
Well Done Hi G* 6:00 5:00
1 1/2"
Medium Rare Hi G 6:00 4:00
Medium Hi G 7:00 4:00
Medium Well Hi G* 7:00 5:00
Well Done Hi G* 7:00 6:00
2"
Medium Rare Hi G 7:00 5:00
Medium Hi G 8:00 6:00
Medium Well Hi G* 8:00 10:00
Well Done Hi F 10:00 12:00
NY Strip Steak/
Strip loin
3/4" - 1"
Medium Rare Hi G 5:00 3:00
Medium Hi G 5:00 4:00
Medium Well Hi G 6:00 4:00
Well Done Hi G* 6:00 5:00
1 1/2"
Medium Rare Hi G 6:00 5:00
Medium Hi G 7:00 6:00
Medium Well Hi G* 8:00 10:00
Well Done Hi G* 8:00 12:00
Ribeye/Delmonico 3/4" - 1"
Medium Rare Hi G 5:00 3:00
Medium Hi G 5:00 4:00
Medium Well Hi G 6:00 4:00
Well Done Hi G* 6:00 5:00
1 1/2"
Medium Rare Hi G 6:00 5:00
Medium Hi G 7:00 6:00
Medium Well Hi G* 8:00 10:00
Well Done Hi G* 8:00 12:00
Bone-In Steaks 3/4" - 1"
Medium Rare Hi G 5:00 4:00
Medium Hi G 6:00 5:00
Medium Well Hi G* 7:00 6:00
Well Done Hi G* 8:00 7:00
1 1/2"
Medium Rare Hi G 8:00 8:00
Medium Hi G* 10:00 8:00
Medium Well Hi F 10:00 12:00
Well Done Hi F 10:00 15:00
*Speed broil should only be used for small amounts of food that can be easily concentrated to the center of the broiler pan.
Speed broil works faster than the regular broil mode, so cook time should be reduced by approximately 20~25%.
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