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33
SETTING OVEN CONTROLS
Table 4: Broil recommendations
Food item
Rack
Posi-
tion
Temp
Cook time in
minutes
Internal
Temperature
Doneness
1st side
2nd side
Steak 1” thick
5
550°F (288°C)
4:00
4:00
140ºF (60ºC)
Rare**
Steak 1” thick
5
550°F (288°C)
6:00
4:00
145°F (63°C)
Medium
Steak 1” thick
5
550°F (288°C)
7:00
5:00
160ºF (71ºC)
Medium-well
Steak 1” thick
5
550°F (288°C)
8:00
6:00
170°F (77ºC)
Well
Pork Chops 3/4 “thick
5
550°F (288°C)
12:00
10:00
170°F (77ºC)
Well
Chicken - Bone In
5
450°F (232°C)
20:00
10:00
170°F (77ºC)
Well
Chicken Boneless
5
450°F (232°C)
8:00
6:00
170°F (77ºC)
Well
Fish
5
550°F (288°C)
as directed
170°F (77ºC)
Well
Shrimp
5
550°F (288°C)
as directed
170°F (77ºC)
Well
Hamburger 1” thick
5
550°F (288°C)
9:00
7:00
145ºF (63ºC)
Medium
Hamburger 1” thick
5
550°F (288°C)
10:00
8:00
170°F (77ºC)
Well
The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cooking it to
only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen
Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is 145°F (63°C) for medium
rare fresh beef. For well done 170°F (77ºC). All cook times shown are after 2 minutes of preheating.
Important notes:
•
Always arrange oven racks when the oven is cool.
•
For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the food and
help avoid spatter and reduce smoking.
•
When broiling, always pull the oven rack out to the stop position before turning or removing food.