24
SETTING OVEN CONTROLS
Table 4: Broil recommendations
Food item
Rack
Posi-
tion
Temp
Cook time in
minutes
Internal
Tempera-
ture
Doneness
1st side
2nd side
Steak 1” thick
6
HI
4:00
4:00
140ºF (60ºC) Rare**
Steak 1” thick
6
HI
6:00
4:00
145°F (63°C) Medium
Steak 1” thick
6
HI
7:00
5:00
160ºF (71ºC)
Medi-
um-well
Steak 1” thick
6
HI
8:00
6:00
170°F (77ºC)
Well
Pork Chops 3/4
“thick
6
HI
12:00
10:00
170°F (77ºC)
Well
Chicken - Bone In
6
LO
20:00
10:00
170°F (77ºC)
Well
Chicken Boneless
6
LO
8:00
6:00
170°F (77ºC)
Well
Fish
6
HI
as directed
170°F (77ºC)
Well
Shrimp
6
HI
as directed
170°F (77ºC)
Well
Hamburger 1” thick
6
HI
9:00
7:00
145ºF (63ºC)
Medium
Hamburger 1” thick
6
HI
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 cook-
ing 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.