OVEN CONTROLS
Important notes:
• Always arrange oven racks when the oven is cool.
• For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the
food and help avoid spatter and reduce smoking.
• When broiling, always pull the oven rack out to the stop position before turning or removing food.
Table 2: Broil recommendations
Food Item Rack
Posi-
tion
Temp Cook time in
minutes
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 5 550°F
(288°C)
4:00 4:00 140ºF (60ºC) Rare**
Steak 1” thick 5 550°F
(288°C)
6:00 4:00 145°F (63°C) Medium
Steak 1” thick 5 550°F
(288°C)
7:00 6:00 160ºF (71ºC) Medium-
well
Steak 1” thick 5 550°F
(288°C)
8:00 6:00 170°F (77ºC) Well
Pork Chops 3/4
“thick
5 550°F
(288°C)
8:00 10:00 170°F (77ºC) Well
Chicken - Bone
In
5 450°F
(232°C)
20:00 10:00 170°F (77ºC) Well
Chicken Bone-
less
5 450°F
(232°C)
8:00 6:00 170°F (77ºC) Well
Fish 5 550°F
(288°C)
as directed 170°F (77ºC) Well
Shrimp 5 550°F
(288°C)
as directed 170°F (77ºC) Well
Hamburger 1”
thick
5 550°F
(288°C)
9:00 7:00 145ºF (63ºC) Medium
Hamburger 1”
thick
5 550°F
(288°C)
10:00 8:00 170°F (77ºC) Well
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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