Using
and Caring for Your Oven
Thermal
broiling chart
The recommended
rack position is numbered lowest (1) to highest (5),
APPROXIMATE
RACK
TIME (MINUTES)
MEAT
POSITION
TEMPERATURE
SIDE 1
SIDE 2
Steak, 1" thick
4
500°F
• rare
4
4
• medium
6
6
• well-done
8
8
Steak, 11/2"thick
4
500°F
• rare
8
8
• medium
10
10
Hamburger patties or
steaks, 1/2"thick or less
• medium
4
500°F
6
4
Lamb chops, 1" thick
4
400°F
9
9
Ham slice, W' thick
4
500°F
5
5
precooked, 1" thick
4
500°F
10
10
Pork chops, 1" thick
4
450°F
12
12
Frankfurters
4
500°F
4
4
Chicken pieces
3
500°F
16
16
Fish, 1" thick
3
350°F
10
10
Beef liver, 1/z"thick
4
350°F
5
5
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
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