Table of Contents
Advertisement
Broiling Chart for Wall Ovens
Type & Cut
1"THICK SIRLOIN BEEF STEAK
-RARE
-MEDIUM
-WELL DONE
3
⁄
" THICK T-BONE BEEF STEAK
4
-RARE
-MEDIUM
-WELL DONE
1"THICK SIRLOIN STEAK KABOBS
ON SKEWERS
FOUR,
1
⁄
"THICK HAMBURGER
4
PATTIES
-RARE
-MEDIUM
-WELL DONE
FOUR BONELESS, SKINLESS
CHICKEN BREASTS
THREE CHICKEN BREASTS
WITH BONE
CHICKEN PIECES-
LEGS, THIGHS, BREASTS
3
FOUR,
⁄
"-1" LAMB RIB CHOPS
4
LAMB SHOULDER
FOUR,
3
⁄
"-1" THICK
4
PORK LOIN CHOPS
FOUR, 1" THICK
FRESH SALMON STEAKS
1" THICK FRESH FISH FILLETS
1
⁄
" THICK FRESH FISH FILLETS
2
BACON, SLICED
CALVES LIVER
GRAPEFRUIT HALVES
TOMATO HALVES
GARLIC BREAD
GRATINEE- BREADCRUMBS OR
CHEESE ON CASSEROLE
CREME BRULEE
Best Rack
Weight
Position
10 oz.
4
10 oz.
4
12 oz.
4
1 lb. total
3
1 lb. total
3
1
2
⁄
lbs.total
3
2
2
1
⁄
lbs.total
3
2
12 oz.
4
1 lb.
3
1
1
⁄
lbs.total
3
4
1
1
⁄
lbs.total
4
2
1 lb.
4
1 lb.
4
1
⁄
lb.
3
2
1
⁄
lb.
3
2
4 halves
3
4 halves
3
2 large slices
3
9"x 13" broil-proof
3
baking dish
(4) 4 oz. broil-proof
4
baking dishes
Broiling Temp.
(°F) Standard
Broil
HI
HI
HI
500
525
Start with Bone Side
525
500
HI
HI
HI
500
500
500
HI
HI
HI
HI
500
HI
HI
18
Broiling Time Minutes
1st Side
2nd Side
5
4
6
5
7
6
3
2
4
4
5
6
6
5
4
2
4
3
5
4
4
4
7
Up- 8
6
5
3
3
8
7
7
7
4
4
4
4
3
2
3
3
5
4
7-9
Do not turn
6
Do not turn
1-2
Turn if necessary
3-4
2-3
Hide quick links:
Advertisement
Table of Contents
