OVEN COOKING
Broiling Chart
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| CONVENTIONAL | CONVECTION BROIL | RACK | |
| FOODS | BROIL | (SELECT MODELS) | POSITION* | |
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Beef (broiled to 160° F) |
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6 | Hamburgers, 1/2Ó thick | 10 Ð 12 minutes | 12 Ð 14 minutes | 4o | |
2 | Ribeye Steaks, 1Ó thick | 18 - 22 minutes | 13 | - 16 minutes | 4o |
2 | New York Strip Steaks, 1Ó thick | 18 - 22 minutes | 13 | - 17 minutes | 4o |
2 | 18 - 22 minutes | 16 Ð 18 minutes | 4o | ||
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Poultry (broiled to 170° F on Low) | Low Broil |
| Low Broil |
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4 | Boneless/Skinless Breasts | 12 Ð 15 minutes | 10 Ð 12 minutes | 4o | |
4 | 20 Ð 23 minutes | 4o | |||
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Pork (broiled to 160° F) |
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4 | Boneless Pork Chops, 1Ó thick | 20 - 28 minutes | 17 | - 19 minutes | 3o |
4 | 25 - 28 minutes | 17 | - 19 minutes | 3o | |
Ham Slice, 1 inch thick | 16 - 18 minutes | 15 | - 17 minutes | 3o | |
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Fish (broiled to 140° F) |
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4 | Swordfish Steaks, 1Ó thick | 8 - 12 minutes | 3o | ||
2 | Halibut Steaks, 1Ó thick | 10 - 12 minutes | 3o | ||
Orange Roughy, 1 Ó thick | 10 - 12 minutes | 9 - 11 minutes | 3o | ||
Shrimp | 8 - 10 minutes | 6 | - 8 minutes | 3o | |
2 | Salmon Fillets, 1/2Ó thick | 8 - 12 minutes | 11 | - 13 minutes | 3o |
2 | Salmon Steaks, 1Ó thick | 8 - 12 minutes | 11 | - 13 minutes | 3o |
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*The use of the offset rack is denoted in the chart as an ÒoÓ after the rack position number.
NOTE: To reduce browning and excess smoke when broiling, rack 3o can be used instead of rack 4o.
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