7–1
7 – COOKING WEIGHT, TEMPERATURE AND TIME
FRESH PRODUCTS
ALWAYS COOK
BROASTER FOODS
UNTIL THE INTERNAL TEMPERATURE
REACHES THE FOLLOWING MINIMUMS:
Chicken, White: 170°F;
Chicken, Dark: 180°F;
Corn Dogs/Pork: 160 to170°F;
Fish: 155°F
The charts below give suggested tempera-
ture and time settings. Actual cook times
may vary depending on a product’s internal
temperature before cooking. Times indi-
cated below assume AutoComp is ON.
Increase cook time when
cooking frozen or over-
sized product.
Use our methods of food preparation and
cooking procedures for the best possible
results.
MAXIMUM LOAD
Fresh bone-in chicken:
9.6 kg (21 lb)
Placing more than the
recommended weight of
fresh product or product that is over-wet
in the cooking basket will increase the
amount of surge boiling in the cooking
well.
PRODUCT WEIGHT/THICKNESS TEMPERATURE TIME
Fresh Chicken
8 or 9 Piece Cut
0.90 - 1.02 kg (2.00 - 2.25 lb)
1.02 - 1.13 kg (2.25 - 2.50 lb)
1.13 - 1.25 kg (2.50 - 2.75 lb.)
1.25 - 1.36 kg (2.75 - 3.00 lb)
1.36 - 1.47 kg (3.00 - 3.25 lb)
1.47 - 1.59 kg (3.25 - 3.50 lb)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
7:15 - 7:45 minutes
7:45 - 8:15 minutes
8:15 - 9:00 minutes
9:00 - 9:30 minutes
9:30 - 10:00 minutes
10:00 - 10:30 minutes
Whole Chicken 1.02 - 1.13 kg (2.25 - 2.50 lb) 182° C (360° F) 12:00 - 13:00 minutes
Potatoes Quartered 182° C (360° F) 7:00 - 8:00 minutes
Pork Ribs 0.90 kgs (2.00 lb) and under 182° C (360° F) 6:00 - 7:00 minutes
Pork Chops 19.05 mm (3/4 inch) thick 182° C (360° F) 5:00 minutes
Liver 6.35 mm (1/4 inch) thick 182° C (360° F) 1 1/2 minutes
Fish 0.09 kg (3 oz) Filets 182° C (360° F) 3:00 - 4:00 minutes
Onion Rings 9.53 - 12.70 mm (3/8 - 1/2 inch)
thick
182° C (360° F) 2:00 - 3:00 minutes
broaster.com Manual #15459 5/02 Rev: 2/14
To Next Page
Loading...
