U sing and Caring for Your Oven
Broiling chart
–Press BROIL.
–The recommended rack position is numbered lowest (1) to highest (5).
–Refer to “Broil” section
For best results, place food 3 inches (7.62 cm) or more from the broiling element.
–Turn food over approximately
–Times are guidelines only and may need to be adjusted for individual preferences.
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|
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| APPROXIMATE |
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| RACK |
| TOTAL TIME |
MEAT |
| POSITION | TEMPERATURE | (MINUTES) |
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| |
Steak, 1" (2.54 cm) thick | 4 | 500°F (260° C) |
| |
• rare |
|
|
| 16 |
• medium |
|
| 21 | |
• |
|
| 25 | |
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|
|
|
|
Steak, 1 | 1 2 | 4 | 500°F (260° C) |
|
⁄ " (3.815 cm) thick |
|
| ||
• rare |
|
|
| 23 |
• medium |
|
| 28 | |
|
|
|
| |
Hamburger patties or steaks, |
|
|
| |
1⁄2" (1.27 cm) thick or less |
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|
| |
• medium | 5 | 500°F (260° C) | ||
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|
|
| |
Lamb chops, 1" (2.54 cm) thick | 4 | 400°F (204° C) | ||
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|
|
| |
Ham slice, 1⁄2" (1.27 cm) thick | 4 | 500°F (260° C) | ||
| 1" (2.54 cm) thick | 4 | 500°F (260° C) | |
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|
|
| |
Pork chops, 1" (2.54 cm) thick | 4 | 450°F (232° C) | ||
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| |
Frankfurters | 4 | 500°F (260° C) | 8 | |
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Chicken pieces, bone in | 3 | 500°F (260° C) | 32 | |
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|
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Fish, 1⁄2" (1.27 cm) thick | 3 | 350°F (177° C) | 20 | |
1" (2.54 cm) thick | 3 | 350°F (177° C) | ||
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| |
Calves liver, 1⁄2" (1.27 cm) thick | 4 | 350°F (177° C) | ||
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44