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41
Setting Lower Oven Controls
Setting broil
Recommended broiling times
Use the broiling table -Fig. 3- for approximate
recommended broiling times for the types of meats
listed. Increase or decrease broiling times, or move
the broiling pan to a different rack position to suit
for doneness.
If the food you are broiling is not listed in the table,
follow the instructions provided in your recipe and
watch the item closely.
The broil pan insert (if equipped) contains slots that
allows grease from the meat to drain into the broil
pan. Place prepared meat on broil pan insert and
then place onto broiler pan as shown -Fig. 1-.
Fig. 3
Fig. 1
Insert
Broil pan
Broiling Table
Food
Rack
position
Temp Cook time in minutes
Internal Temp
Doneness
1st side 2nd side
Steak 1" thick
7th 550°F (288°C) 6 4 145°F (63°C) Rare
7th 550°F (288°C) 7 5 160°F (71°C) Medium
7th 550°F (288°C) 8 7 170°F (77°C) Well
Pork chops 3/4" thick
7th 550°F (288°C) 8 6 170°F (77°C) Well
Chicken-bone in 5th 450°F (232°C) 20 10 170°F (77°C) Well
Chicken-boneless 7th 450°F (232°C) 8 6 170°F (77°C) Well
Fish 7th 500°F (260°C) 13 0 170°F (77°C) Well
Shrimp 5th 550°F (288°C) 5 0 170°F (77°C) Well
Hamburger 1" thick
7th 550°F (288°C) 6 4 145°F (63°C) Medium
5th 550°F (288°C) 10 8 170°F (77°C) Well
Fig. 2
1
2
3
4
5
6
7
8
Example
NOTE
When broiling foods, keep the oven door closed.
Broiling is direct heat cooking and will produce
some smoke. If smoke is excessive, place food
further away from the broil element. Always
watch food carefully to prevent burning.
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