Oven cooking
BROILING chart
FOOD | AMOUNT | Doneness | BROIL | SHELF | First | Second side | |||
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| SETTING | POSITION | side time | time (min.) | ||
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BEEF |
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Hamburgers | 1/4 lb. each | Medium | High | 3 | 7 | - 10 | 6 | - 8 | |
| (1” thick) | Well Done | High | 2 or 3 | 9 | - 11 | 7 | - 9 | |
3/4 - 1” thick | Rare | High | 3 | 5 | - 7 | 3 | - 5 | ||
| (7 - 8 oz. each) | Medium | High | 3 | 6 | - 8 | 4 | - 6 | |
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| Well Done | High | 3 | 8 | - 9 | 9 | - 11 |
Steaks: Sirloin, | 1 - 1 1/2” | Rare | High | 3 | 5 | - 7 | 3 | - 5 | |
Porterhouse, |
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| Medium | High | 3 | 6 | - 8 | 8 | - 10 |
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| Well Done | Medium | 3 | 8 | - 10 | 11 - 13 | |
Chuck Steak | 1” |
| Rare | High | 3 | 5 | - 7 | 6 | - 8 |
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| Medium | High | 3 | 7 | - 9 | 8 | - 10 |
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| 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 |
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Chops: loin or center | 3/4 - 1” | Well Done | High | 3 | 7 - 9 | 9 - 11 | |||
Lamb |
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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 |
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1 - 3 lb. | Well Done | High | 2 | 12 - 14 | 17 - 19 | ||||
quarter |
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Fish |
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Fillets | 1/4 - 3/4” | Well Done | High | 3 | 10 - 12 | No turnover | |||
Steaks | 3/4” |
| Well Done | High | 3 | 12 - 14 | No turnover | ||
Toast - No preheat |
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| High | 4 | 2 - 3 |
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Note: The broiling times will be longer and browning will be lighter if appliance is connected to 208 volts.
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