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16
Table 2: Broil recommendations
Food item Rack
Position
Temp Cook time in minutes
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 5 HI 5:00 4:00 140°F (60°C) Rare**
Steak 1” thick 5 HI 6:00 4:00 145ºF (63ºC) Medium-well
Steak 1” thick 5 HI 7:00 5:00 170°F (77ºC) Medium-Well
Pork Chops 3/4 “thick 4 HI 8:00 6:00 170°F (77ºC) Well
Chicken - Bone In 4 HI 20:00 10:00 170°F (77ºC) Well
Chicken Boneless 4 HI 8:00 6:00 170°F (77ºC) Well
Fish 4 HI 13:00 -- 170°F (77ºC) Well
Shrimp 3 HI 5:00 -- 170°F (77ºC) Well
Hamburger 1” thick 5 HI 5:00 4:00 140°F (60°C) Rare**
Hamburger 1” thick 5 HI 6:00 4:00 145ºF (63ºC) Medium-well
Hamburger 1” thick 5 HI 7:00 5:00 170°F (77ºC) Medium-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). All cook times shown are after 2 minutes of preheating.
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