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BROIL TIPS
Oven Use
•
Place rack in the required position needed before turning on the oven.
•
Use Broil mode with the oven door closed.
•
Preheat oven for 5 minutes before use.
•
Use the 2-piece broil pan.
•
Turn meats once halfway through the cooking time (see convection broil chart).
BROIL CHART
FOOD AND THICKNESS
RACK
POSITION
BROIL
SETTING
°F (°C)
INTERNAL TEMP.
°F (°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (¾"-1)
Medium rare 5 5 145 (65) 5-7 4-6
Medium 5 5 160 (71) 6-8 5-7
Well 5 5 170 (77) 8-10 7-9
4 5 160 (71) 8-11 6-9
Hamburgers (¾"-1")
Medium
Well
4 5 170 (77) 10-13 8-10
4 4 170 (77) 10-12 8-10
Poultry
Breast (bone-in)
Thigh (very well done) 4 3 180 (82) 28-30 13-15
Pork
Pork Chops (1") 55160 (71) 7-9 5-7
5 5 160 (71) 5-7 3-5Sausage - fresh
Ham Slice (½")
5 5 160 (71) 4-6 3-5
Seafood
Fish Filets, 1"
Buttered
44
Cook until
opaque &
flakes easily
with fork
10-14 Do not
turn
Lamb
Chops (1")
Medium Rare 5 5 145 (63) 5-7 4-6
Medium 5 5 160 (71) 6-8 4-6
Well 5 5 170 (77) 7-9 5-7
45 2-2,30
Bread
Garlic Bread, 1" slices
Garlic Bread, 1" slices
35 4-6
* Broiling and convection broiling times are approximate and may vary slightly
Cooking times are indicative and also depend on the thickness and the starting
temperature of the meat before cooking .
Oven Use
FOOD SERVICE TEMPERATURE GUIDELINES FROM
FSIS (USDA FOOD SAFETY & INSPECTION SERVICE)
140°F
(60°C)
Ham, precooked ( to Reheat)
165°F
(74°C)
Stuffing (cooked alone or
in bird)
145°F
(63°C)
Fresh beef, Veal, Lamb
(medium rare)
Leftovers & Casseroles
160°F
(71°C)
Ground Meat & Meat mixtures
(Beef, Pork, Veal Lamb)
170°F
(77°C)
Fresh beef, Veal, Lamb
(well done)
Fresh beef, Veal, Lamb (medium) Poultry breast
Fresh Pork (medium) Fresh Pork (well done)
Fresh Ham (raw)
180°F
(82°C)
Chicken and Turkey (Whole)
Egg Dishes Poultry (thighs and wings)
Ground Meat & Meat
mixtures (Turkey, Chicken)
Duck and Goose
NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are firm
Meat Thermometer
On models without a temperature probe, use a meat thermometer to
determine whether meat, poultry and fish are cooked to the desired degree of
doneness. The internal temperature, not appearance, should be used to
determine doneness.
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