33
Thermal broiling chart
–Press the Broil pad.
–The recommended rack position is numbered lowest (1) to highest (5).
APPROXIMATE
TOTAL TIME
(MINUTES)
16
21
25
23
28
8-12
18-20
10-12
20-22
25-28
8
32
20
20-22
10-12
TEMPERATURE
500°F
500°F
500°F
400°F
500°F
500°F
450°F
500°F
500°F
350°F
350°F
350°F
RACK
POSITION
4
4
5
4
4
4
4
4
3
3
3
4
MEAT
Steak, 1" thick
•rare
•medium
•well-done
Steak, 11⁄2" thick
•rare
•medium
Hamburger patties or
steaks, 1⁄2" thick or less
•medium
Lamb chops, 1" thick
Ham slice, 1⁄2" thick
1" thick
Pork chops, 1" thick
Frankfurters
Chicken pieces
Fish, 1⁄2" thick
1" thick
Calves liver, 1⁄2" thick
U sing and Caring for Your Oven