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Important notes:
•
Always arrange oven racks when the oven is cool.
•
For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the
food and help avoid spatter and reduce smoking.
•
When broiling, always pull the oven rack out to the stop position before turning or removing food.
Table 5: Broil recommendations
Food item
Steak 1" thick
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops 3/4"
thick
Chicken - Bone In
Chicken Boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food
Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is
145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). All cook times shown are after 2
minutes of preheating.
Rack Po-
Temperature
sition
5
550°F
(288°C)
5
550°F
(288°C)
5
550°F
(288°C)
5
550°F
(288°C)
5
550°F
(288°C)
5
450°F
(232°C)
5
450°F
(232°C)
5
550°F
(288°C)
5
550°F
(288°C)
5
550°F
(288°C)
5
550°F
(288°C)
Cook time in minutes
1st side
2nd side
4:00
4:00
6:00
4:00
7:00
5:00
8:00
6:00
12:00
10:00
20:00
10:00
8:00
6:00
as directed
as directed
9:00
7:00
10:00
8:00
OVEN CONTROLS
Internal
Doneness
Tempera-
ture
140ºF (60ºC) Rare**
145ºF (63ºC) Medium
160ºF (71ºC) Medium-well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
145ºF (63ºC) Medium
170°F (77ºC) Well
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