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Broiling Table
Food
Rack
position
Temp
Cook time in min.
Doneness
(internal temp
°F/°C)
1st side 2nd side
Steak 1” thick
5th
550°F (288°C)
6:00
4:00
Rare (135 °F / 57 °C)
5th
550°F (288°C)
7:00
5:00
Medium (145 °F / 63 °C)
5th
550°F (288°C)
8:00
7:00
Well (170 °F / 77 °C)
Pork chops 3/4” thick
5th
550°F (288°C)
8:00
6:00
Well (170 °F / 77 °C)
Chicken-bone in
3rd
450°F (232°C)
20:00
10:00
Well (170 °F / 77 °C)
Chicken-boneless
5th
450°F (232°C)
8:00
6:00
Well (170 °F / 77 °C)
Fish
5th
500°F (260°C)
13:00
0:00
Well (170 °F / 77 °C)
Shrimp
3rd
550°F (288°C)
5:00
0:00
Well (170 °F / 77 °C)
Hamburger 1” thick
5th
550°F (288°C)
9:00
7:00
Medium (145 °F / 63 °C)
3rd
550°F (288°C)
10:00
8:00
Well (170 °F / 77 °C)
Setting broil
Recommended broiling times
Use the broiling table
-Fig. 3-
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.
The broil pan insert (if equipped) contains slots that
allows grease from the meat to drain into the broil
pan. Place prepared meat on broil pan insert and
then place onto broiler pan as shown
-Fig. 1-.
Fig. 3
Fig. 1
Insert
Broil pan
Setting Oven Controls
Fig. 2
Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of food
borne illness.
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