Manual

Using and Caring for Your Oven

Thermal broiling chart

The recommended rack position is numbered lowest (1) to highest (5),

APPROXIMATE

RACK TIME (MINUTES)

MEAT POSITION TEMPERATURE SIDE 1 SIDE 2

Steak, 1" thick 4 500°F

• rare 4 4

• medium 6 6

• well-done 8 8

Steak, 11/2"thick 4 500°F

• rare 8 8

• medium 10 10

Hamburger patties or

steaks, 1/2"thick or less

• medium 4 500°F 6 4

Lamb chops, 1" thick 4 400°F 9 9

Ham slice, W' thick 4 500°F 5 5

precooked, 1" thick 4 500°F 10 10

Pork chops, 1" thick 4 450°F 12 12

Frankfurters 4 500°F 4 4

Chicken pieces 3 500°F 16 16

Fish, 1" thick 3 350°F 10 10

Beef liver, 1/z"thick 4 350°F 5 5

Temperatures and times are guidelines only and may need to be adjusted to individual tastes.