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. singand Caring forYour Oven
Thermal broilingchaff:
The recommended rackpositionisnumbered lowest(I)to highest(5).Preheatbroilerfor
5 minutes before placing food in oven.
MEAT
Steak, 1" (3 cm) thick 4
• rare 4 4
• medium 6 6
well-done 8 8
Steak, 11/2"(4 cm) thick 4 500°F (260°C)
rare 8 8
• medium 10 10
Hamburger patties
or steaks, 1/2"(12 ram)
thick or less
medium 4 500°F (260°C) 6 4
Lamb chops, 1" (3 cm) thick 4 400°F (204°C) 9 9
Ham slice, 1/2"(12 ram) thick 4 500°F (260°C) 5 5
precooked 1" (3 cm) thick 4 500°F (260°C) 10 10
Pork chops, 1" (3 cm) thick 4 450°F (232°C) 12 12
Frankfurters 4 500°F (260°C) 4 4
Chicken pieces 3 500°F (260°C) 16 16
Fish, 1" (3 cm) thick 3 350°F (177°C) 10 10
Beef liver, 1/2"(12 mm) thick 4 350°F (177°C) 5 5
APPROXIMATE
RACK TIME (MINUTES)
POSITION TEMPERATURE SIDE I SIDE 2
500°F (260°C)
Temperatures and times are guidelines only and may need to be adjusted to individual
tastes.
50
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