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18
OVEN CONTROLS FUNCTIONS
Table 1: Suggested broil settings for electric ovens
Food item Rack Position Temp
Cook time in minutes
1st side 2nd side
Internal Temp Doneness
Steak 1” thick 5th Hi 5 4 140°F (60°C) Rare**
Steak 1” thick 5th Hi 6 4 145°F (63°C) Medium-rare
Steak 1” thick 5th Hi 7 5 170°F (77°C) Medium-well
Pork Chops 3/4 “thick 5th Hi 8 6 170°F (77°C) Well
Chicken - Bone In 4th Hi 20 10 170°F (77°C) Well
Chicken Boneless 3rd Hi 8 6 170°F (77°C) Well
Fish 3rd Hi as directed
as directed
170°F (77°C) Well
Shrimp 3rd Hi 170°F (77°C) Well
Hamburger 1” thick 4th Hi 5 4 145°F (63°C) Rare**
Hamburger 1” thick 4th Hi 9 7 145°F (63°C) Medium-rare
Hamburger 1” thick 4th Hi 10 8 170°F (77°C) 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 Rev. June
1985.) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done
170°F (77ºC).
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