Using the upper oven.
The oven has 6 shelf positions.
Broiling generally should take
place on rack Cor higher. Rack R is
for roasting
Broiling Guide
The size,weight, thickness, cut, starting
temperature and personal preference of
doneness will affect broiling times.Thisguide
isintended asa general recommendation and
isbased on meats at refigerator temperature.
Preheatingthe broiler 910 minutes is
recommended.
Adjust rack position or broil setting to
achieve different results.
For greater searing and less internal
doneness:
• Preheat the broiler for 10 minutes
• Use rack positions closer to the broiler
• Use Broil Hi setting
For less searing, meat that iscooked
through and thicker cuts of meat:
• Use rack positions farther from the broiler.
• Try broil low setting.
Food
Beef (Steaks
or ground
beef patties)
Desired
Doneness
Rare -
Medium Rare
Medium
Well Done
Broil Rack
Comments
Setting Position
Hi E
Hi D-E
Hi D
Steaks less than 1" thick may
cook through before browning.
Toavoid flare-ups trim excess
fat.
Toavoid curling, slash fat at 1"
intervals.
Chicken Hi C Broil skin side down first.
Fish Hi D Handle and turn very carefully
PorkChops Hi D Toavoid curling, slash fat at 1"
intervals.
USDArecommends the following minimum safe internal temperatures:
• Raw beef, pork, lamb, and veal steaks or chops: 145°F as measured with a food
thermometer before removing meat from the heat source. For safety and quality, allow
meat to rest for at least three minutes before carving or consuming.
• Raw ground beef, pork lamb or veal: 160°F as measured with a foood thermometer.
• Poultry: 165° Fas measured with a food thermometer
For more information see: www.isitdoneyet.gov or call the USDA meat and poultry
hotline at 1-888-674-6854.
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