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25
SETTING OVEN CONTROLS
Table 1:
Broil recommendations
Food item
Rack
Position
Temp
Cook time in minutes
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick
6
HI(550°F)
6:00
4:00
135°F (57°C)
Rare**
Steak 1” thick
6
HI(550°F)
7:00
5:00
145ºF (63ºC)
Medium-well
Steak 1” thick
6
HI(550°F)
8:00
7:00
170°F (77ºC)
Well
Pork Chops 3/4
“thick
5
HI(550°F)
8:00
6:00
170°F (77ºC)
Well
Chicken - Bone In
4
LO(400°F)
20:00
10:00
170°F (77ºC)
Well
Chicken Boneless
5
LO(400°F)
8:00
6:00
170°F (77ºC)
Well
Fish
5
HI(550°F)
13:00
--
170°F (77ºC)
Well
Shrimp
4
HI(550°F)
5:00
--
170°F (77ºC)
Well
Hamburger 1” thick
6
HI(550°F)
6:00
4:00
135°F (57°C)
Rare**
Hamburger 1” thick
6
HI(550°F)
9:00
7:00
145ºF (63ºC)
Medium
Hamburger 1” thick
5
HI(550°F)
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.