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14
OVEN CONTROLS
Table 2: Broiling recommendations
a
,
b
,
c
Food item
Rack
Position Temperature
Cook time
1st side 2nd side Internal Temp Doneness
Steak 1” thick
Steak 1” thick
3rd or 4th
3rd or 4th
550°F
550°F
6:00
7:00
4:00
5:00
135°F (57°C)
145°F (63°C)
Rare
Medium
Pork Chops 3/4” thick 3rd or 4th 550°F 8:00 6:00 170°F (77°C) Well
Chicken - Bone In 3rd 450°F 20:00 10:00 170°F (77°C) Well
Chicken - Boneless 3rd or 4th 450°F 8:00 6:00 170°F (77°C) Well
Fish 3rd 500°F 13:00 - 170°F (77°C) Well
Shrimp 3rd 550°F 5:00 - 170°F (77°C) Well
Hamburger 1” thick 3rd or 4th 550°F 9:00 7:00 145°F (63°C) Medium
a. Use the off-set or half-rack (if available) only in the top position.
b. Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from the element. Always watch
food carefully to prevent burning.
c. 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. June 1985.) The lowest temperature
recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef medium 160°F, well done 170°F.
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