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SETTING OVEN CONTROLS
Table 2: Broil Recommendations
Food item Rack Position Temp Cook time in minutes Doneness
1st side 2nd side
Steak 1” thick 4th or 5th 500 ˚F (260 ˚C) 6:00 4:00 Rare
7:00 5:00 Medium
Pork Chops 3/4 “thick 4th or 5th 500 ˚F (260 ˚C) 8:00 6:00 Well
Chicken - Bone In 4th or 5th 500 ˚F (260 ˚C) 20:00 10:00 Well
Chicken Boneless 4th 500 ˚F (260 ˚C) 8:00 6:00 Well
Fish 4th or 5th 500 ˚F (260 ˚C) 13:00 -- Well
Shrimp 4th 500 ˚F (260 ˚C) 5:00 -- Well
Hamburger 1” thick 4th or 5th 500 ˚F (260 ˚C) 9:00 7:00 Medium
The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cooking 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.
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