Using the upper oven.
Broiling
Guide
The size,weight, thickness, cut, starting
temperature and personal preference of
doneness will affect broiling times. This guide
is intended as a general recommendation and
is based on meats at refigerator temperature.
Preheating the broiler 5-10 minutes is
recommended.
Adjust rack position or broil setting to
achieve different results.
For greater searing and less internal
doneness:
• Preheat the broiler for 10 minutes
• Use rack positions closer to the broiler
• Use Broil Hi setting
For less searing, meat that is cooked
through and thicker cuts of meat:
• Use rack positions farther from the broiler.
• Try broil low setting.
The oven has 6 shelf positions.
Broiling generally should take
place on rack C or higher. Rack R is
for roasting
Food
Beef (Steaks
or ground
beef patties)
Desired
Doneness
Rare -
Medium Rare
Medium
Well Done
Broil
Rack
Comments
Setting
Position
Hi
E
Hi
D-E
Hi
D
Steaks less than 1" thick may
cook through before browning.
To avoid flare-ups trim excess
fat.
To avoid curling, slash fat at 1"
intervals.
Chicken
Hi
C
Broil skin side down first.
Fish
Hi
D
Handle and turn very carefully
Pork Chops
Hi
D
To avoid curling, slash fat at 1"
intervals.
USDA recommends the following minimum safe internal temperatures:
• Raw beef, pork, lamb, and veal steaks or chops: 145°F as measured with a food
thermometer before removing meat from the heat source. For safety and quality, allow
meat to rest for at least three minutes before carving or consuming.
• Raw ground beef, pork lamb or veal: 160°F as measured with a foood thermometer.
• Poultry: 165° F as measured with a food thermometer
For more information see: www.isitdoneyet.gov or call the USDAmeat and poultry hotline at
1-888-674-6854.
14