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22
Oven Controls
Table 1: Suggested Broil Settings
Food Rack Position Setting Cook time in minutes
1st side 2nd side
Internal Temperature
Doneness
Steak, 1 inch thick 5 550F (288ºC) 5 4 140°F (60°C)* Rare*
Steak, 1 inch thick 5 550F (288ºC) 7 5 160°F (71°C) Medium-well
Steak, 1 inch thick 5 550F (288ºC) 8 7 170°F (77°C) Well
Pork Chops, 3/4 inch thick 5 550F (288ºC) 9 7 170°F (77°C) Well
Chicken, bone-in 4 550F (288ºC) 20 10 170°F (77°C) Well
Chicken, boneless 5 550F (288ºC) 11 10 170°F (77°C) Well
Fish 5 550F (288ºC) as directed Well
Shrimp 5 550F (288ºC) as directed Well
Hamburger 1” thick 5 550F (288ºC) 5 4 140°F (60°C)* Rare*
Hamburger 1” thick 5 550F (288ºC) 9 7 145ºF (63ºC) Medium
Hamburger 1” thick 5 550F (288ºC) 10 8 170°F (77ºC) Well
* The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food
poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. August 2017) The lowest temperature recommended by
the USDA is 145°F (63°C) for medium rare fresh beef. For well-done 170°F (77ºC).
All cook times shown are after 2 minutes of preheating. Broiling will produce some smoke. If smoke is excessive, place the food further away from
the broil element. Watch food carefully to prevent burning.
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