Manual

OVEN COOKING

BROILING CHART

FOOD AMOUNT DONENESS BROIL SHELF FIRST SECOND SIDE

SETTING POSITION SIDE TIME TIME (MIN.)

FROM BOTTOM (MIN.)

BEEF

Hamburgers 1/4 lb. each Medium High 3 7 - 10 6 - 8

(1" thick) Well Done High 2 or 3 9 - 11 7 - 9

Rib-eye steak 3/4 - 1" thick Rare High 3 5 - 7 3 - 5

(7 - 8 oz. each) Medium High 3 6 - 8 4 - 6

Well Done High 3 8 - 9 9 - 11

Steaks: Sirloin, 1 - 1 t/2" Rare High 3 5 - 7 3 - 5

Porterhouse, T-bone Medium High 3 6 - 8 8 - 10

Well Done Medium 3 8 - 10 11 - 13

Chuck Steak 1" Rare High 3 5 - 7 6 - 8

Medium High 3 7 - 9 8 - 10

Well Done High 3 9 - 11 11 - 13

London Broil 1 - 1 1/4" Rare High 2 11 - 13 12- 14

2 t/2 - 3 lb. Medium High 2 12 - 14 14 - 16

PORK

(;hops: loin o1"center 3/4 - 1" Well Done High 3 7 - 9 9 - 11

LAMB

Chops: rib, !oin 3/4" Medium High 3 5 - 7 6 - 8

or center 3 - 4 oz. each We!! Done High 3 7 - 9 8 - 10

CHICKEN

Broiler-Fryer, halved, 1 - 3 lb. Well Done High 2 12 - 14 17 - 19

quarter

FISH

Fi!lets 1/4 3/4" We!! Done High 3 10 - 12 No turnover

Steaks 3/4" We!l Done High 3 12 - 14 No turnover

TOAST. No preheat High 4 2 - 3

Note: The broiling times will be longer and browning will be lighter if appliance is connected to 208 volts.