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24
SETTING OVEN CONTROLS
Table 3: Broil recommendations
Food item Rack
Position
Temp Cook time in
minutes
Internal
Tempera-
ture
Done-
ness
1st side 2nd side
Steak 1” thick 4 550°F
(288°C)
5:00 4:00 140ºF (60ºC) Rare**
Steak 1” thick 4 550°F
(288°C)
6:00 4:00 145°F (63°C) Medium
Steak 1” thick 4 550°F
(288°C)
7:00 5:00 160ºF (71ºC) Medium-
well
Steak 1” thick 4 550°F
(288°C)
8:00 6:00 170°F (77ºC) Well
Pork Chops 3/4
“thick
4 550°F
(288°C)
12:00 10:00 145°F (63ºC) Well
Chicken - Bone In 4 450°F
(232°C)
20:00 10:00 165°F (74ºC) Well
Chicken Boneless 4 450°F
(232°C)
8:00 6:00 165°F (74ºC) Well
Fish 4 550°F
(288°C)
as directed 145°F (63ºC) Well
Shrimp 4 550°F
(288°C)
as directed 145°F (63ºC) Well
Hamburger 1” thick 4 550°F
(288°C)
9:00 7:00 160ºF (71ºC) Medium
Hamburger 1” thick 4 550°F
(288°C)
10:00 8:00 160°F (71ºC) Well
The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food
Book, Your Kitchen Guide, USDA Rev. June 1985.) 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.
Important notes:
• Always arrange oven racks when the oven is cool.
• For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the
food and help avoid spatter and reduce smoking.
• When broiling, always pull the oven rack out to the stop position before turning or removing food.
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