Loading ...
Loading ...
Loading ...
OVENCO KiNG
Broiling Chart
Beef (broiled to 160° F)
6 Hamburgers, 1/2" thick
2 Ribeye Steaks, 1" thick
2 New York Strip Steaks, 1" thick
2 T-Bone Steaks, 1" thick
10-12
18- 22
18- 22
18- 22
Poultry (broiled to 170° F on Low) Low
4 Boneless/Skinless Breasts 12 - 15
4 Bone-in Chicken Breasts 20 - 23
Pork (broiled to 160° F)
4 Boneless Pork Chops, 1" thick
4 Bone-in Pork Chops, 1" thick
Ham Slice, 1 inch thick
Fish ([broiled to 140° F)
4 Swordfish Steaks, 1" thick
2 Halibut Steaks, 1" thick
Orange Roughy, 1 "thick
Shrimp (16-20 ct per lb.)
2 Salmon Fillets, 1/2" thick
2 Salmon Steaks, 1" thick
minutes
minutes
minutes
minutes
Broil
minutes
minutes
20 - 28 minutes
25- 28 minutes
16- 18 minutes
8- 12 minutes
10 - 12 minutes
10 - 12 minutes
8 - 10 minutes
8- 12 minutes
8- 12 minutes
12 - 14 minutes
13- 16 minutes
13- 17 minutes
16- 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
* 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 40.
40
40
40
40
40
4O
30
30
30
30
30
30
30
30
30
10
Loading ...
Loading ...
Loading ...