How to Set the Oven for Broiling
Close the door. Always broil with the door
closed.
Place the meat or fish on a broiler grid in a
broiler pan.
Follow suggested rack positions
in the Broiling Guide.
The size, weight, thickness, starting temperature
and your preference for doneness will affect
broiling times. This guide is based on meats
at refrigerator temperature.
Press the Broil Hi/Lo pad once for
HI Broil.
To change to LO Broil, press
the Broil Hi/Lo pad again.
Press the Start pad.
When broiling is finished, press
the Clear/Off pad.
Close the door. Always broil with
the door closed.
If your oven is connected to 208
volts, rare steaks may be broiled
by preheating the broiler and
positioning the oven rack one
position higher.
Using the oven.
8
Broiling Guide
† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some food poisoning organisms
may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Food Doneness Type or
Thickness
Broil
Setting
Rack Position
27”
Rack Position
30”
Comments
Beef Rare
(140°F)
Steaks -
1” thick
Hi 4 (D) 4 (D) or 5 (E) Steaks less than 1” thick are
difficult to cook rare. They cook
through before browning.
Medium
(160°F)
Steaks -
3/4” - 1”
thick
Hi 4 (D) 4 (D) or 5 (E) To avoid curling, slash fat at 1”
intervals.
Well Done
(170°F)
Steaks -
3/4” - 1”
thick
Ground Beef
Patties (1/2”
to 3/4” thick
Hi 4 (D) 6 (F)
Chicken Breast,
boneless
Lo 1 (A) 4 (D) or 5 (E) Broil skin-side down first.
Breast,
bone-in
Lo 1 (A) 4 (D) or 5 (E)
Fish
fillets
1/2” to 1”
thick
Hi 3 (C) 6 (F) Handle and turn very carefully.
Lo 3 (C) 6 (F)
Pork
chops
Well Done
(170°F)
3/4” thick Hi 3 (C) 4 (D) To avoid curling, slash fat at 1”
intervals.
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