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Setting Oven Controls
Food
Steak 1" thick
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops
3/4" thick
Chicken
bone-in
Chicken
boneless
Fish
Shrimp
Hamburger 1"
thick
Hamburger 1"
thick
* Use the off-set rack or flat rack if you choose to use an oven rack in position 6* *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) The lowest temperature recom-
mended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done cook to 170°F (77°C).
Suggested Setting when Broiling
Rack
Oven Temp
Position
5or 6*
550°F (288°C)
5or 6*
550°F (288°C)
5or 6*
550°F (288°C)
5or 6*
550°F (288°C)
6
550°F (288°C)
5
450°F (232°C)
5
450°F (232°C)
5
500°F (260°C)
5
550°F (288°C)
6
550°F (288°C)
6
550°F (288°C)
Cook time
Cook time
in minutes
in minutes
2nd side
1st side
5
6
7
8
8
20
10
8
13
n/a
5
n/a
9
10
Internal
Temp
4
140°F (60°C) Rare**
4
145°F (63°C) Medium
5
160°F (71°C) Med-well
7
170°F (77°C) Well
6
170°F (77°C) Well
170°F (77°C) Well
6
170°F (77°C) Well
170°F (77°C) Well
170°F (77°C) Well
7
145°F (63°C) Medium
8
170°F (77°C) Well
25
Doneness
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