OVEN CONTROLS
TABLE 2: BROIL RECOMMENDATIONS
Food item Rack
Posi-
tion
Temp Cook time in min-
utes
Internal
Temperature
Doneness
1st side 2nd side
Steak 1” thick 5 HI(550°F) 5:00 4:00 135°F (57°C) Rare**
Steak 1” thick 5 o 6 HI(550°F) 6:00 4:00 145ºF (63ºC) Medium-
well
Steak 1” thick 5 o 6 HI(550°F) 8:00 7:00 170°F (77ºC) Well
Pork Chops 3/4 “thick 5 HI(550°F) 12:00 10:00 170°F (77ºC) Well
Chicken - Bone In 5 LO(400°F) 20:00 10:00 170°F (77ºC) Well
Chicken Boneless 5 LO(400°F) 8:00 6:00 170°F (77ºC) Well
Fish 5 HI(550°F) as directed-- 170°F (77ºC) Well
Shrimp 4 HI(550°F) as directed 170°F (77ºC) Well
Hamburger 1” thick 6 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 cook-
ing 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.
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