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Setting Oven Controls
Broil (con’t)
Recommended broiling times
Use the broiling table (Figure 4) 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.
Broiling Table
Food Rack position Temp Cook time in minutes
1st side 2nd side Doneness
Steak 1” thick 5th or 7th* 550°F 6 4 Medium
Steak 1” thick 6th or 7th* 550°F 7 5 Medium-well
Steak 1” thick 6th or 7th* 550°F 8 7 Well
Pork chops 3/4” thick 6th 550°F 8 6 Well
Chicken-bone in 5th 450°F 20 10 Well
Chicken-boneless 6th 450°F 8 6 Well
Fish 6th 500°F 13 n/a Well
Shrimp 5th 550°F 5 n/a Well
Hamburger 1” thick 7th* 550°F 9 7 Medium
Hamburger 1” thick 6th 550°F 10 8 Well
The broil pan insert has slots that allow grease and
fat from the meat to drain into the broil pan. Place
prepared meat on broil pan insert and then place
onto broiler pan as shown in Figure 1.
Fig. 4
Oven door in broil position
Fig. 1
*Use the off-set rack if you choose to use oven rack position 7.
Broil pan insert
Broil pan
Fig. 3
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7
Fig. 2