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Important notes:
•
Always arrange oven racks when the oven is cool .
•
For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the
food and help avoid spatter and reduce smoking .
•
When broiling, always pull the oven rack out to the stop position before turning or removing food .
table 6: Broil recommendations
food item
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
The U .S . Department of Agriculture states, **Rare fresh beef is popular, but you should know that cook-
ing 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) . All cook times shown are after 2
minutes of preheating .
rack
temp
posi-
tion
5
550°F
(288°C)
5
550°F
(288°C)
5
550°F
(288°C)
5
550°F
(288°C)
5
550°F
(288°C)
5
450°F
(232°C)
5
450°F
(232°C)
5
550°F
(288°C)
5
550°F
(288°C)
5
550°F
(288°C)
5
550°F
(288°C)
SettInG oVen controLS
cook time in
minutes
1st side
2nd side
4:00
4:00
6:00
4:00
7:00
5:00
8:00
6:00
12:00
10:00
20:00
10:00
8:00
6:00
as directed
as directed
9:00
7:00
10:00
8:00
Internal
doneness
tempera-
ture
140ºF (60ºC) Rare**
145°F (63°C) Medium
160ºF (71ºC)
Medi-
um-well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
145ºF (63ºC) Medium
170°F (77ºC) Well
35
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