SMW Oven Care and Use ManualLower Oven Operation
Broiling Chart
See Broil Techniques, Page 44*
FOOD ITEM | RACK LEVEL | BROIL | TOTAL COOKING TIME | |
Thickness | (Position from Bottom) | SETTING |
|
|
|
|
|
|
|
|
|
|
|
|
Beef Steaks |
| Hl 550°F |
|
|
| 6 | Med. Rare – 7 to I I min. | ||
3/4" to l” |
| (290ºC) | Med. – 8 to l2 min. | |
|
|
| Well – 9 to 14 min. | |
| 5 | Hl | Med. Rare – 16 to 22 min. | |
|
| Med. – 22 to 25 min. | ||
| 5 | Hl | Well – 26 to 32 min. | |
|
|
|
|
|
Breads |
|
|
|
|
3/4" to l” |
|
|
|
|
English Muffins | 6 | H1 | 4 to 6 min. | |
Garlic Toast |
|
|
|
|
|
|
|
|
|
Chicken |
| LO 450°F |
|
|
Pieces/ Halves | 4 or 5 | 30 to 45 min. | ||
|
| (272ºC) |
|
|
|
|
|
|
|
Franks |
|
|
|
|
Hot Dogs (Whole) | 6 | H1 | 4 to 5 min. | |
Polish Sausage | 6 | H1 | 7 to 9 min. | |
(cut in half) |
|
|
|
|
|
|
|
|
|
Fish |
| MED 500°F |
|
|
1/2" to 1" | 5 or 6 | 8 to 12 min. | ||
|
| (260ºC) |
|
|
|
|
|
|
|
Ground Beef |
|
|
|
|
Patties | 6 | Hl | Med. Rare – 8 to 12 min. | |
3/4" to 1" |
|
| Med. – 9 to 14 min. | |
|
|
| Well – 10 to 15 min. | |
|
|
|
|
|
Ham Steak |
|
|
|
|
1/2" | 6 | H1 | 7 to 11 min. | |
1" | 6 | H1 | 12 to 15 min. | |
|
|
|
|
|
Lamb Chops |
|
|
|
|
1/2" to 1" | 6 | Hl | Med. – 12 to 17 min. | |
|
| MED 500°F | Well – 15 to 20 min. | |
6 | Med. – 21 to 27 min. | |||
|
| (260ºC) | Well – 27 to 33 min. | |
|
|
|
|
|
Pork Chops |
| MED 500°F |
|
|
1/2" to 1" | 6 | WelI – 18 to 25 min. | ||
|
| (260ºC) |
|
|
|
|
|
|
|
Techniques:
•Do not preheat the broiler. Foods broil best starting with a cold oven. Leave the door closed. Closed door broiling gives a deep char to the tops of food.
•If the oven is hot from previous cooking, cool it before broiling, for best broiling results.
•Use caution when opening the oven door as there will be an accumulation of smoke and steam released into the cooler air in the kitchen.
Page 46
