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28 English
Gas oven
Gas oven
Temperature table
Type of Food Internal temperature (°F)
Beef / Lamb
Rare 140-150
Medium 160-170
Well done 170-180
Pork 170-180
Poultry 165-185
CAUTION
• To protect the temperature probe, be careful not to insert the probe so that it
comes out of the meat. Make sure that the probe is inserted around the center of
the meat.
• Do not store the probe in the oven.
• Do not leave the probe inside the oven during the Self-Cleaning or Broiling cycle.
This will cause permanent damage to the probe.
• To avoid damage to the probe, defrost food in advance.
• Do not use tongs when inserting or removing the probe. Tongs can damage the
probe.
• Use the temperature probe only for the applicable cooking operations.
NOTE
If you have covered the meat with aluminum foil and you let it stand covered
for 10 minutes after cooking is complete, the internal temperature increases by
5-10 °F degrees.
Recipe guide
Broiling guide
For detailed instructions, see page 26.
NOTES
• This is for reference only.
• Preheating for 5 minutes before broiling is recommended.
• The size, weight, thickness, starting temperature, and your doneness preference
will affect broiling times.
• This guide is based on meats at refrigerator temperature.
Food Doneness Size
Thickness
Broil
setting
Rack position
Cooking time
Single Upper
1st side 2nd side
Hamburgers
Medium 9 patties
1"
HI
6 B
5:00-
5:30
4:00-
4:30
Medium 9 patties
¾"
HI
6 B
5:00 4:00
Beef steak
Medium -
1"
HI
6 B
7:00-
6:00
6:00-
5:00
Medium -
1½"
HI
6 B
9:00-
10:00
6:00-
7:00
Chicken
pieces
Well done
2-2
½
lbs.
¾"-1"
HI
5 A
15:00-
17:00
13:00-
15:00
Chicken
breasts
Well done
2-3 pcs
-
HI
5 A
15:00-
18:00
12:00-
15:00
Pork chops
Well done
1 lb.
½"
HI
5 A
9:00-
11:00
6:00-
9:00
Lamb chops
Medium
10 oz.
1"
HI
4 A
8:00-
12:00
5:00-
8:00
Well done
1 lb.
1½"
HI
4 A
10:00-
15:00
7:00-
11:00
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