48
TEMPERATURE
500°F (260°C)
500°F (260°C)
500°F (260°C)
400°F (204°C)
500°F (260°C)
500°F (260°C)
450°F (232°C)
500°F (260°C)
500°F (260°C)
350°F (177°C)
350°F (177°C)
MEAT
Steak, 1" (2.5 cm) thick
• rare
• medium
• well-done
Steak, 1
1
⁄2" (3.7 cm) thick
• rare
• medium
Hamburger patties
or steaks,
1
⁄2" (1.2 cm)
thick or less
• medium
Lamb chops, 1" (2.5 cm) thick
Ham slice,
1
⁄2" (1.2 cm) thick
precooked 1" (2.5 cm) thick
Pork chops, 1" (2.5 cm) thick
Frankfurters
Chicken pieces
Fish, 1" (2.5 cm) thick
Beef liver,
1
⁄2" (1.2 cm) thick
RACK
POSITION
4
4
4
4
4
4
4
4
3
3
4
APPROXIMATE
TIME (MINUTES)
SIDE 1 SIDE 2
44
66
88
88
10 10
64
99
55
10 10
12 12
44
16 16
10 10
55
Thermal broiling chart
The recommended rack position is numbered lowest (1) to highest (5).
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
U sing and Caring for Your Oven
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