Manual

Using and Caring forYour Oven

Thermal broilingchart

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

MEAT

Steak, 1" (2.5 cm) thick

o rare

o medium

e well-done

Steak, 11/2"(3.7 cm) thick

o rare

o medium

Hamburger patties

or steaks, %" (1.2 cm)

thick or less

e medium

Lamb chops, 1" (2.5 cm) thick

Ham slice, %" (1.2 cm) thick

precooked 1" (2.5 cm) thick

Pork chops, 1" (2.5 ¢m) thick

Frankfurters

Chicken pieces

Fish, 1" (2.5 cm) thick

Beef liver, ½" (1.2 cm) thick

Temperatures and times are guidelines

APPROXIMATE

RACK TIME (MINUTES)

POSITION TEMPERATURE SIDE 1 SIDE 2

4 500°F (260°C)

4 4

6 6

8 8

4 500°F (260°C)

8 8

10 10

4 500°F (260°C) 6 4

4 400°F (204°C) 9 9

4 500°F (260°C) 5 5

4 500°F (260°C) 10 10

4 450°F (232°C) 12 12

4 500°F (260°C) 4 4

3 500°F (260°C) 16 16

3 350°F (177°C) 10 10

4 350°F (177°C) 5 5

only and may need to be adjusted to individual tastes.