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Setting Oven Controls 25
Suggested Setting when Broiling
Food Rack
Position
Oven Temp Cook time
in minutes
1st side
Cook time
in minutes
2nd side
Internal
Temp
Doneness
Steak 1” thick 5 or 6* 550°F (288°C) 5 4 140°F (60°C) Rare**
Steak 1” thick 5 or 6* 550°F (288°C) 6 4 145°F (63°C) Medium
Steak 1” thick 5 or 6* 550°F (288°C) 7 5 160°F (71°C) Med-well
Steak 1” thick 5 or 6* 550°F (288°C) 8 7 170°F (77°C) Well
Pork Chops
3/4” thick
6 550°F (288°C) 8 6 170°F (77°C) Well
Chicken
bone-in
5 450°F (232°C) 20 10 170°F (77°C) Well
Chicken
boneless
5 450°F (232°C) 8 6 170°F (77°C) Well
Fish 5 500°F (260°C) 13 n/a 170°F (77°C) Well
Shrimp 5 550°F (288°C) 5 n/a 170°F (77°C) Well
Hamburger 1”
thick
6 550°F (288°C) 9 7 145°F (63°C) Medium
Hamburger 1”
thick
6 550°F (288°C) 10 8 170°F (77°C) Well
* Use the flat rack or off-set rack if you choose to use an oven rack in position 6* *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) The lowest temperature recom-
mended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done cook to 170°F (77°C).
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