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Broiling Chart
[ t_
CONVECTION BROIL
FOODS . BP,OBL. (SELECT MODELS)POS_TION_
Beef (broiled to 100° F]
0 Hamburgers, 1/2" thick
2 Ribeye Steaks, 1" thick
2 New York Strip Steaks, 1" thick
2 T-Bone Steaks, 1" thick
Poultry (broiled to 170° F on Low)
4 BondessiSHnHess Breasts
4 Bone-in Chicken Breasts
Pork (broiled to 160° F]
4 Bondess Pork Chops, 1" thick
4 Bone-in Pork Chops, 1" thick
Ham SHice,1 inch thick
Fish (broiled to 140° F]
4 Swordfish Steaks, 1" thick
2 HaHibutSteaks, 1" thick
Orange Roughy, 1 "thick
Shrimp 00-20 ct. per [b.]
2 Salmon RHets, 1/2" thick
2 Salmon Steaks, 1" thick
10 - 12 minutes
18 - 22 minutes
18 - 22 minutes
18 - 22 minutes
Low Broil
12 - 15 minutes
20 - 23 minutes
20 - 28 minutes
25 - 28 minutes
10 - 18 minutes
8 - 12 minutes
10 - 12 minutes
10 - 12 minutes
8 - 10 minutes
8 - 12 minutes
8 - 12 minutes
12- 14 minutes
13- 10 minutes
13- 17 minutes
10- 18 minutes
Low Broil
10 - 12 minutes
18-20 minutes
17- 19 minutes
17- 19 minutes
15- 17 minutes
8-12 minutes
9-11 minutes
9 - 11 minutes
6 - 8 minutes
11 - 13 minutes
11 - 13 minutes
4o
40
40
40
4o
40
3o
30
30
3o
30
3o
3o
30
3o
* The use of the offset rack is denoted in the chart as an "o" after the rack position number.
NOTE: To reduce browning and excess smoke when broiling, rack 30 can be used instead of rack 4o.
10
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