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USING YOUR OVEN
Broiling rack position chart
RACK POSITION
FROM BOTTOM
4
3
TYPE OF FOOD/
DONENESS
Quickly searing food,
hamburger patties, and
thin steaks,
1
⁄2" thick or
less, rare steaks
Medium steaks,
medium patties, ham
slices, fish steaks,
frankfurters, well-done
steaks and patties,
lamb chops, split
chicken, pork steaks
and chops, whole fish
4
3
2
1
5
Custom broil chart
The recommended rack position is numbered lowest (1) to highest (5). For best results, as a
general rule, turn meat over after approximately
2
⁄3 of the broiling time. Turn chicken pieces
over after approximately
1
⁄2 of the broiling time. Thinner cuts, such as fish fillets, may not
need to be turned. Broil with the door closed.
TEMPERATURE
500°F
500°F
500°F
500°F
500°F
500°F
500°F
500°F
RACK
POSITION
4
4
4
4
4
4
4
4
APPROXIMATE
TIME (MINUTES)
19 to 21 minutes
21 to 25 minutes
23 to 28 minutes
18 to 20 minutes
11 to 14 minutes
26 to 28 minutes
7 to 9 minutes
27 to 31 minutes
21 to 23 minutes
8 to 10 minutes
MEAT
Steak, 1" thick
• medium-rare
• medium
• well-done
Hamburger patties,
3
⁄4" thick
• well-done
Fish,
1
⁄2 to
3
⁄4" thick fillets
or steaks
Pork chops, 1" thick
Frankfurters
Chicken pieces, with
bones
Lamb chops, 1" thick
Ham slice, precooked,
1
⁄2" thick
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.