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Table 3: Broil recommendations
Food item Rack Posi-
tion
Temperature Cook time in minutes
1st side 2nd side
Doneness
Steak 1” thick
3rd
4th
480°F
480°F
7:00
8:00
6:00
7:00
Rare
Medium
Pork Chops 3/4
“thick
3rd or 4th 480°F 8:00 6:00 Well
Chicken - Bone
In
3rd 450°F 20:00 10:00 Well
Chicken Bone-
less
3rd or 4th 450°F 8:00 6:00 Well
Fish 3rd 480°F 13:00 - Well
Shrimp 3rd 480°F 5:00 - Well
Hamburger 1”
thick
3rd
3rd or 4th
480°F
480°F
7:00
9:00
6:00
7:00
Rare
Medium
a.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 beef medium 160°F, well done 170°F.
SETTING OVEN CONTROLS
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