Oven cooking – Sharp KB-3425L User Manual
Page 34
brOilinG CHart
FOOD
aMOunt
DOneness
brOil
settinG
sHelF
pOsitiOn
FrOM bOttOM
First
siDe tiMe
(Min.)
seCOnD siDe
tiMe (Min.)
beeF
Hamburgers
1/4
lb. each
(1” thick)
Medium
Well Done
High
High
3
2 or 3
7 - 10
9 - 11
6 - 8
7 - 9
Rib-eye steak
3/4
- 1” thick
(7 - 8 oz. each)
Rare
Medium
Well Done
High
High
High
3
3
3
5 - 7
6 - 8
8 - 9
3 - 5
4 - 6
9 - 11
Steaks: Sirloin,
Porterhouse, T-bone
1 - 1
1/2
”
Rare
Medium
Well Done
High
High
Medium
3
3
3
5 - 7
6 - 8
8 - 10
3 - 5
8 - 10
11 - 13
Chuck Steak
1”
Rare
Medium
Well Done
High
High
High
3
3
3
5 - 7
7 - 9
9 - 11
6 - 8
8 - 10
11 - 13
London Broil
1 - 1
1/4
”
2
1/2
- 3 lb.
Rare
Medium
High
High
2
2
11 - 13
12 - 14
12 - 14
14 - 16
pOrk
Chops: loin or center
3/4
- 1”
Well Done
High
3
7 - 9
9 - 11
laMb
Chops: rib, loin
or center
3/4”
3 - 4 oz. each
Medium
Well Done
High
High
3
3
5 - 7
7 - 9
6 - 8
8 - 10
CHiCken
Broiler-Fryer, halved,
quarter
1 - 3 lb.
Well Done
High
2
12 - 14
17 - 19
FisH
Fillets
1/4 - 3/4”
Well Done
High
3
10 - 12
No turnover
Steaks
3/4”
Well 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.
Oven COOkinG