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U sing and Caring for Your Oven
Broiling chart
–Press BROIL.
–The recommended rack position is numbered lowest (1) to highest (5).
– Refer to “Broil” section
For best results, place food 3 inches (7.62 cm) or more from the broiling element.
–Turn food over approximately two-thirds of the way through the total cooking time; i.e., if total
cooking time is 12 minutes, turn over after 8 minutes.
–Times are guidelines only and may need to be adjusted for individual preferences.
APPROXIMATE
TOTAL TIME
(MINUTES)
16
21
25
23
28
8-12
18-20
10-12
20-22
25-28
8
32
20
20-22
10-12
TEMPERATURE
500°F (260° C)
500°F (260° C)
500°F (260° C)
400°F (204° C)
500°F (260° C)
500°F (260° C)
450°F (232° C)
500°F (260° C)
500°F (260° C)
350°F (177° C)
350°F (177° C)
350°F (177° C)
RACK
POSITION
4
4
5
4
4
4
4
4
3
3
3
4
MEAT
Steak, 1" (2.54 cm) thick
• rare
• medium
• well-done
Steak, 1
1
⁄2" (3.815 cm) thick
• rare
• medium
Hamburger patties or steaks,
1
⁄2" (1.27 cm) thick or less
• medium
Lamb chops, 1" (2.54 cm) thick
Ham slice,
1
⁄2" (1.27 cm) thick
1" (2.54 cm) thick
Pork chops, 1" (2.54 cm) thick
Frankfurters
Chicken pieces, bone in
Fish,
1
⁄2" (1.27 cm) thick
1" (2.54 cm) thick
Calves liver,
1
⁄2" (1.27 cm) thick
9753308Av11(c63) 9/2/98, 3:17 PM44