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sing and Caring forYour Oven
Thermal broilingchart
-Press the Broil pad.
-The recommended rack position is numbered lowest (1) to highest (5).
APPROXIMATE
RACK TOTAL TIME
MEAT POSITION TEMPERATURE (MINUTES)
Steak, 1" thick 4 500°F
• rare 16
• medium 21
• well-done 25
Steak, 11/2"thick 4 500°F
• rare 23
• medium 28
Hamburger patties or
steaks, %" thick or less
• medium 5 500°F 8-12
Lamb chops, 1" thick 4 400°F 18-20
Ham slice, 1/2"thick 4 500°F 10-12
1" thick 4 500°F 20-22
Pork chops, 1" thick 4 450°F 25-28
Frankfurters 4 500° F 8
Chicken pieces 3 500°F 32
Fish, 1/_,,thick 3 350°F 20
1" thick 3 350°F 20-22
Calves liver, 1/_,,thick 4 350°F 10-12
33
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