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19
OVEN CONTROLS FUNCTIONS
Table 1: Suggested broil settings
Food item Rack Position Temp
Cook time in minutes
1st side 2nd side
Internal Temp Doneness
Steak 1” thick 5th Hi 8 8 140°F (60°C) Rare**
Steak 1” thick 5th Hi 9 9 145°F (63°C) Medium-rare
Steak 1” thick 5th Hi 10 10 170°F (77°C) Medium-well
Pork Chops 3/4 “thick 5th Hi 13 11 170°F (77°C) Well
Chicken Breast- Bone
In (3 lbs with skin)
4th Hi 30 30 170°F (77°C) Well
Chicken Boneless (up
to 3lbs)
3rd Hi 13 11 170°F (77°C) Well
Fish 3rd Hi as directed
as directed
170°F (77°C) Well
Shrimp 3rd Hi 170°F (77°C) Well
Hamburger 1” thick 5th Hi 8 8 140°F (60°C) Rare**
Hamburger 1” thick 5th Hi 9 9 145°F (63°C) Medium-rare
Hamburger 1” thick 5th Hi 10 10 170°F (77°C) Well
** 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 well done
170°F (77ºC).
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