Using and Caring forYour Oven
Thermal broilingchart
The recommended rack position is numbered lowest (1) to highest (5).
MEAT
Steak, 1" (2.5 cm) thick
o rare
o medium
e well-done
Steak, 11/2"(3.7 cm) thick
o rare
o medium
Hamburger patties
or steaks, %" (1.2 cm)
thick or less
e medium
Lamb chops, 1" (2.5 cm) thick
Ham slice, %" (1.2 cm) thick
precooked 1" (2.5 cm) thick
Pork chops, 1" (2.5 ¢m) thick
Frankfurters
Chicken pieces
Fish, 1" (2.5 cm) thick
Beef liver, ½" (1.2 cm) thick
Temperatures and times are guidelines
APPROXIMATE
RACK TIME (MINUTES)
POSITION TEMPERATURE SIDE 1 SIDE 2
4 500°F (260°C)
4 4
6 6
8 8
4 500°F (260°C)
8 8
10 10
4 500°F (260°C) 6 4
4 400°F (204°C) 9 9
4 500°F (260°C) 5 5
4 500°F (260°C) 10 10
4 450°F (232°C) 12 12
4 500°F (260°C) 4 4
3 500°F (260°C) 16 16
3 350°F (177°C) 10 10
4 350°F (177°C) 5 5
only and may need to be adjusted to individual tastes.
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