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S Oven Care and Use Manual Oven Operation
Techniques:
• Do not preheat the broiler. Foods broil best starting
with a cold oven. Leave the door closed. Closed
door broiling gives a deep char to the tops of food.
• If the oven is hot from previous cooking, cool it
before broiling, for best broiling results.
Broiling Chart
• Use caution when opening the oven door as there will
be an accumulation of smoke and steam released into
the cooler air in the kitchen.
• Refer to Page 19 for Food Safety Guidelines.
Page 24
FOOD ITEM RACK LEVEL BROIL TOTAL COOKING TIME
Thickness (Position from Bottom) SETTING
Beef Steaks
3/4" to l” 6 Hl 550°F Med. Rare – 7 to I I min.
(290ºC) Med. – 8 to l2 min.
Well – 9 to 14 min.
1-1/4" to 1/2" 5 Hl Med. Rare – 16 to 22 min.
Med. – 22 to 25 min.
5 Hl Well – 26 to 32 min.
Breads
3/4" to l”
English Muffins 6 H1 4 to 6 min.
Garlic Toast
Chicken
Pieces/ Halves 4 or 5 LO 450°F 30 to 45 min.
(272ºC)
Franks
Hot Dogs (Whole) 6 H1 4 to 5 min.
Polish Sausage 6 H1 7 to 9 min.
(cut in half)
Fish
1/2" to 1" 5 or 6 MED 500°F 8 to 12 min.
(260ºC)
Ground Beef
Patties 6 Hl Med. Rare – 8 to 12 min.
3/4" to 1" Med. – 9 to 14 min.
Well – 10 to 15 min.
Ham Steak
1/2" 6 H1 7 to 11 min.
1" 6 H1 12 to 15 min.
Lamb Chops
1/2" to 1" 6 Hl Med. – 12 to 17 min.
Well – 15 to 20 min.
1-1/4" to 1-1/2" 6 MED 500°F Med. – 21 to 27 min.
(260ºC) Well – 27 to 33 min.
Pork Chops
1/2" to 1" 6 MED 500°F WelI – 18 to 25 min.
(260ºC)
See Broil Techniques, Page 22.