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B
r sing and Caring for Your 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 16
• medium 21
• well-done 25
Steak, 1',_" (3.815 cm) thick 4 500°F (260° C)
• rare 23
• medium 28
Ground meat or steaks,
1/2"(1.27 cm) thick or less
• medium 5 500°F (260 ° C) 8-12
Lamb chops, 1" (2.54 cm) thick 4 400°F (204 ° C) 18-20
Ham slice, 1,._,,(1.27 cm) thick 4 500°F (260 ° C) 10-12
1" (2.54 cm) thick 4 500°F (260 ° C) 20-22
Pork chops, 1" (2.54 cm) thick 4 450°F (232° C) 25°28
Frankfurters 4 500°F (260° C) 8
Chicken pieces, bone in 3 500°F (260 ° C) 32
Fish, 1/="(1.27 cm) thick 3 350°F (177° C) 20
1" (2.64 cm) thick 3 350°F (177 ° C) 20-22
Calves liver, 1/2"(1.27 cm) thick 4 350°F (177 ° C) 10-12
48
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