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sing and Caring forYour Oven
Broiling chart:
- Press BROIL.
-The recommended rack position is numbered lowest (1) to highest (5).
- Refer to "Broil" section
For best results, place food 3 inches (7.62 cm) or more from the broiling element.
-Turn food over approximately two-thirds of the way through the total cooking time; i.e., if
total cooking time is 12 minutes, turn over after 8 minutes.
-Times are guidelines only and may need to be adjusted for individual preferences.
APPROXIMATE
RACK TOTAL TIME
MEAT POSITION TEMPERATURE (MINUTES)
Steak, 1" (2.54 cm) thick 4 500°F (260°C)
• rare 10
• medium 10
• well-done 18
Steak, 1S" (4.25 cm) thick 4 500°F (260°C)
• rare 16
• medium 20
Ground meat
or steaks, 1/2"(1.78 cm)
thick or less
• well done 4 500°F (260°C) 12
Lamb chops, 1" (2.54 cm) thick 4 400°F (204°C) 18
Ham slice, _" (1.78 cm) thick 4 500°F (260°C) 10
precooked 1" (2.54 cm) thick 4 500°F (260°C) 20
Pork chops, 1" (2.54 cm) thick 4 450°F (232°C) 24
Frankfurters 4 500°F (260°C) 8
Chicken pieces (bone in) 3 500°F (260°C) 32
Fish, 1" (2.54 cm) thick 3 350°F (177°C) 10
Beef liver, _" (1.78 cm) thick 4 350°F (177°C) 10
Temperatures and times are guidelines only and may need to be adjusted to individual
tastes.
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