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Broil Chart
Tips: • Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent sticking.
• Use the broil pan and grid included with the oven.
• Do not cover the broil grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering.
• Turn meats once during the recommended cook time (see Broil Chart for
examples).
• When top browning casseroles, use only metal or glass ceramic dishes such as
Corningware ®.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature.
Rack Broil Internal Time Time
Food Item
Pos. Setting Temp. side 1" side 2*
Beef
Steak, ¾" to 1"
Medium Rare
Medium
Well
Hamburger, ¾" to 1"
Medium
Poultry
Chicken Thighs
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, ½"
Seafood
Fish Filets, ¾" to 1"
Buttered
Lamb
Chops, 1"
Medium Rare
Medium
Well
6
5
5
4
4
5
4
4
4
3
3
3
2
3
3
3
3
3
145
160
170
160
180
160
18O
160
145
145
160
170
5-7
8-9
10-11
5-8
14-15
8-10
3-5
4-5
11-15
4-6
5-7
6-8
4-6
5-7
7-9
4-6
12-13
8-9
2-4
3-4
Do not
turn
4-5
5-6
6-7
*Broiling times are approximate and may vary slightly. Times are based on
cooking with a preheated broil element.
English 36
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