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Using and Caring for Your Oven
Thermal broiling chart
The recommended rack position is numbered lowest (1) to highest (5),
APPROXIMATE
RACK TIME (MINUTES)
MEAT POSITION TEMPERATURE SIDE 1 SIDE 2
Steak, 1" thick 4 500°F
• rare 4 4
• medium 6 6
• well-done 8 8
Steak, 11/2"thick 4 500°F
• rare 8 8
• medium 10 10
Hamburger patties or
steaks, 1/2"thick or less
• medium 4 500°F 6 4
Lamb chops, 1" thick 4 400°F 9 9
Ham slice, W' thick 4 500°F 5 5
precooked, 1" thick 4 500°F 10 10
Pork chops, 1" thick 4 450°F 12 12
Frankfurters 4 500°F 4 4
Chicken pieces 3 500°F 16 16
Fish, 1" thick 3 350°F 10 10
Beef liver, 1/z"thick 4 350°F 5 5
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
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