Broil Chart
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Tips:
•
Preheat oven 3–4 minutes. Do not preheat for more than
•
Steaks and chops should be at least ¾" thick.
•
Brush fish and poultry with butter or oil to prevent sticking.
•
Use the broil pan and grid included with the oven.
•
Do not cover the broil grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering.
•
Turn meats once during the recommended cook time (see Bro
examples).
•
When top browning casseroles, use only
Corningware ®.
•
Never use heat-proof glass (Pyrex ®); it cannot tolerate
Food Item
Beef
Steak, ¾" to 1"
Medium Rare
Medium
Well
Hamburger, ¾" to 1"
Medium
Poultry
Chicken Thighs
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, ½"
Seafood
Fish Filets, ¾" to 1"
Buttered
Lamb
Chops, 1"
Medium Rare
Medium
Well
*Broiling times are approximate and may vary slight ly. Times are based on
cooking with a preheated broil element.
metal or glass ceramic dishes such as
Rack
Broil
Internal
Pos.
Setting
Temp.
6
3
145
5
3
160
5
3
170
6
3
160
3
1
180
4
2
160
4
3
180
5
3
160
3
1
145
4
3
145
4
3
160
4
3
170
5 minutes.
il Chart for
the high temperature.
Time
Time
side 1*
side 2*
5–7
4–6
8–9
5–7
10–11
7–9
5–8
4–6
14–15
12–13
8–10
8–9
3–5
2–4
4–5
3–4
Do not
11–15
turn
4–6
4–5
5–7
5–6
6–8
6–7
English 36