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Broiling chart
– Press BROIL.
– The recommended rack position is numbered lowest (1) to highest (5).
– Refer to "Broil" section
For best results, place food 3 inches (7.62 cm) or more from the broiling element.
– Turn food over approximately two-thirds of the way through the total cooking time; i.e., if
total cooking time is 12 minutes, turn over after 8 minutes.
– Times are guidelines only and may need to be adjusted for individual preferences.
MEAT
Steak, 1" (2.54 cm) thick
• rare
• medium
• well-done
Steak, 1
1
⁄
" (3.815 cm) thick
2
• rare
• medium
Hamburger patties or steaks,
1
⁄
" (1.27 cm) thick or less
2
• medium
Lamb chops, 1" (2.54 cm) thick
Ham slice,
1
⁄
" (1.27 cm) thick
2
1" (2.54 cm) thick
Pork chops, 1" (2.54 cm) thick
Frankfurters
Chicken pieces, bone in
Fish,
1
⁄
" (1.27 cm) thick
2
1" (2.54 cm) thick
Calves liver,
1
⁄
" (1.27 cm) thick
2
U
C
sing and
RACK
POSITION
4
4
5
4
4
4
4
4
3
3
3
4
Y
aring for
our
APPROXIMATE
TEMPERATURE
500°F (260° C)
500°F (260° C)
500°F (260° C)
400°F (204° C)
500°F (260° C)
500°F (260° C)
450°F (232° C)
500°F (260° C)
500°F (260° C)
350°F (177° C)
350°F (177° C)
350°F (177° C)
Oven
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
39
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