User Guide

32
Food Rack Position Doneness Total Broil Time
Ground beef patties,
1
/2" (13) thick 5 160˚F (70˚C) Med 8–9 min
5 170˚F (75˚C) Well 12–13 min
Beef steaks,
1
/2" (13) thick 3 160˚F (70˚C) Well 10–12 min
B
eef steaks,
1
" (25) thick 3 140˚F (60˚C) Rare / 160˚F (70˚C) Med / 170˚F (75˚C) Well 18–20 min
Beef steaks, 1
1
/2" (38) thick 3 140˚F (60˚C) Rare / 160˚F (70˚C) Med / 170˚F (75˚C) Well 28–30 min
Chicken breasts, boneless 4 175˚F (80˚C) Well 10–12 min
Chicken breasts, bone in 3 175˚F (80˚C) Well 20–22 min
Chicken thighs 3 180˚F (80˚C) Well 18–20 min
Fish fillet or steaks,
1
/2" (13) thick 4 Flaky 8–10 min (do not turn)
Fish fillet or steaks, 1" (25) thick 4 Flaky 14–16 min
Ham slice,
1
/2" (13) thick 5 140˚F (60˚C) 8–9 min
Ham slice, 1" (25) thick 5 140˚F (60˚C) 12–13 min
Lamb chops, 1" (25) thick 4 160˚F (70˚C) Med 10–12 min
4 170˚F (75˚C) Well 12–14 min
Pork chops,
1
/2" (13) thick 4 160˚F (70˚C) Med 12–14 min
Pork chops, 1" (25) thick 3 160˚F (70˚C) Med 18–20 min
Hot dogs, whole, precooked 4 160˚F (70˚C) Med 5–6 min
Sausage or bratwurst, whole, fresh 3 15–16 min
whole, pr
ecooked 3
7–9 min
Meringue, pie topping 4 3 min
French bread, 1" (25) thick 4 3–4 min
Toast,
1
/2" (13) thick 5 3–4 min
(turn at half time)
This chart is a guide; recipe or package directions should take precedence.
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