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Broil
Recommended broiling times
Use the broiling table -Fig. 3- for approximate
recommended broiling times for the types of meats
listed. Increase or decrease broiling times, or move
the broiling pan to a different rack position to suit
for doneness.
If the food you are broiling is not listed in the table,
follow the instructions provided in your recipe and
watch the item closely.
The broil pan insert (if equipped) contains slots that
allows grease from the meat to drain into the broil
pan. Place prepared meat on broil pan insert and
then place onto broiler pan as shown -Fig. 1-.
Fig. 3
Fig. 1
Fig. 2
Insert
Broil pan
Broiling Table
Food Rack position Temp Cook time in minutes Doneness
1st side 2nd side
Steak 1” thick 3rd or 4th 550°F 6 4 Rare
3rd or 4th 550°F 7 5 Medium
3rd or 4th 550°F 8 7 Well
Pork chops 3/4” thick 3rd or 4th 550°F 8 6 Well
Chicken-bone in 3rd 450°F 20 10 Well
Chicken-boneless 3rd or 4th 450°F 8 6 Well
Fish 3rd 500°F 13 0 Well
Shrimp 3rd 550°F 5 0 Well
Hamburger 1” thick 3rd or 4th 550°F 9 7 Medium
3rd or 4th 550°F 10 8 Well
Setting Oven Controls
Rack positions
1
2
3
5
4