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OVEN
COOKING
BROILIHG
CHART
FOOD
AMOUNT
DONENESS
BROIL
SHELF
FIRST
SECOND
SIDE
SETTING
POSITION
SIDE
TIME
TIME
(MIN,)
FROM
BOTTOM
(MIN.)
BEEF
Hamburgers
t/4 lb. each
Medium
High
3
7 - 10
6 - 8
(1" thick)
Well Done
High
2 or 3
9 - 11
7 - 9
Rib-eye
steak
3/4 - 1" thick
Rare
High
3
5 - 7
3 - 5
(7 - 8 oz. each)
Medium
High
3
6 - 8
4 - 6
Well Done
High
3
8 - 9
9 - 11
Steaks: Sirloin,
1 - 1 t/2"
Rare
High
3
5 - 7
3 - 5
Porterhouse,
T-bone
Medium
High
3
6 - 8
8 - 10
Well Done
Medium
3
8 - 10
11 - 13
Chuck Steak
1"
Rare
High
3
5 - 7
6 - 8
Medium
High
3
7 - 9
8 - 10
Well Done
High
3
9 - 11
11 - 13
London
Broil
1 - 1 1/4"
Rare
High
2
11 - 13
12- 14
2 1/2 - 3 lb.
Medium
High
2
12 - 14
14 - 16
PORK
(hops:
loin or center
3/4 - 1"
Well Done
High
3
7 - 9
9 - 11
LAMB
Chops: rib, loin
3/4"
Medium
High
3
5 - 7
6 - 8
or center
3 - 4 oz. each
Well Done
High
3
7 - 9
8 - 10
CHICKEN
Broiler-Fryer, halved,
1 - 3 lb.
Well Done
High
2
12 - 14
17 - 19
quarter
FISH
Fillets
t/4 3/4'
Well Done
High
3
10 - 12
No turnover
Steaks
3/4"
Well Done
High
3
12 - 14
No turnover
TOAST - No preheat
High
4
2 - 3
Note: The broiling
times will be longer and browning
will be lighter if appliance
is connected
to 208 volts.
34
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