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SMW Oven Care and Use Manual Lower 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.
Broiling Chart
• If the oven is hot from previous cooking, cool it
before broiling, for best broiling results.
• 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.
Page 46
FOOD ITEM RACK LEVEL BROIL TOTAL COOKING TIME
Thickness (Position from Bottom) SETTING
Beef Steaks
6 Hl 550°F Med. Rare – 7 to I I min.
3/4" to l” (290ºC) Med. – 8 to l2 min.
Well – 9 to 14 min.
5 Hl Med. Rare – 16 to 22 min.
1-1/4" to 1/2" 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 44*