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