User Manual

28
SETTING OVEN CONTROLS
Table 2: Broil recommendations
Food item Rack
Position
Temp Cook time in minutes
1st side 2nd side
Internal
Temperature
Doneness
Steak 1” thick 5 HI(550°F) 6:00 5:00 135°F (57°C) Rare**
Steak 1” thick 5 or 6 HI(550°F) 7:00 5:00 145ºF (63ºC) Medium-well
Steak 1” thick 5 or 6 HI(550°F) 8:00 7:00 170°F (77ºC) Well
Pork Chops 3/4
“thick
5 HI(550°F) 8:00 6:00 170°F (77ºC)
Well
Chicken - Bone In 4 LO(450°F) 20:00 10:00 170°F (77ºC) Well
Chicken Boneless 5 LO(450°F) 8:00 6:00 170°F (77ºC) Well
Fish 5 HI(550°F) 13:00 -- 170°F (77ºC) Well
Shrimp 4 HI(550°F) 5:00 -- 170°F (77ºC) Well
Hamburger 1” thick 5 HI(550°F) 6:00 5:00 135°F (57°C) Rare**
Hamburger 1” thick 6 HI(550°F) 9:00 7:00 145ºF (63ºC) Medium
Hamburger 1” thick 5 HI(550°F) 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 cooking 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.