Fulgor Milano SOFIA - 15 Convectionbroiltipsandtechniques; Convection Broil Chart - CONVECTION

22
• Place rack in the required position needed before turning on the oven.
• Use Convection Broil mode with the oven door closed.
• Do not preheat oven.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection broil chart).
ConvectionBroilChart- CONVECTIO N CAVITY
FOODANDTHICKNESS
RACK
POSITION
BROIL
SETTING °F( °C)
INTERNAL
TEMP. °F( °C)
TIME SIDE1
(MIN.)*
TIME SIDE2
(MIN.)*
BEEF STEAK (1-½” ORMORE)
Mediumrare
4 450 (235) 145 (65) 9 - 12 8 - 10
Medium
4
450
(235)
160 (71)
11
-
13
10
-
12
Well
4
450
(235)
170 (77)
18
-
20
16
-
17
HAMBURGERS(MORETHAN1”)
Medium
4
550
(290)
160 (71)
8
-
11
5
-
7
Well
4
550
(290)
170 (77)
11
-
13
8
-
10
Poultry
ChickenQuarters
4 450 (235) 180 (82) 16 - 18 10 - 13
ChickenHalves
3
450
(235)
180 (82)
25
-
27
15
-
18
ChickenBreasts
4 450 (235) 170 (77) 13 - 15 9 - 13
PORK
PorkChops(1½” ormore)
4
450
(235)
160 (71)
12
-
14
11
-
13
Sausage -fresh
4
450
(235)
160 (71)
4
-
6
3
-
5
* 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.
ConvectionBroilChart- DOUBLE CO N VECTIO N CAVITY
FOODANDTHICKNESS
RACK
POSITION
BROIL
SETTING °F( °C)
INTERNAL
TEMP. °F( °C)
TIME SIDE1
(MIN.)*
TIME SIDE2
(MIN.)*
BEEF STEAK (1-½” ORMORE)
Mediumrare
4 450 (235) 145 (65) 11 - 13 10 - 12
Medium
4
450
(235)
160 (71)
15
-
17
13
-
15
Well
4
450
(235)
170 (77)
16
-
18
13
-
15
HAMBURGERS(MORETHAN1”)
Medium
4
550
(290)
160 (71)
9
-
11
5
-
8
Well
4 550 (290) 170 (77) 11 - 13 8 - 10
Poultry
ChickenQuarters
4 450 (235) 180 (82) 18 - 20 13 - 15
ChickenHalves
3
450
(235)
180 (82)
25
-
27
15
-
18
ChickenBreasts
4
450
(235)
170 (77)
14
-
16
10
-
14
PORK
PorkChops(1½” ormore)
4 450 (235) 160 (71) 13 - 15 12 - 14
Sausage -fresh
4
450
(235)
160 (71)
4
-
6
3
-
5
* 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.
EN
15 - Convection Broil Tips and Techniques