* Use offset rack in top position unless indicated otherwise. ** 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). Suggested broiling times do not include the 2 min-
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