Fulgor Milano SOFIA - 17 Broiltipsandtechniques; Broilchart; Food Service Temperature Guidelines from FSIS

24
• 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).
BroilChart
FOODANDTHICKNESS
RACK
POSITION
BROIL
SETTING
INTERNAL
TEMP. °F( °C)
TIME SIDE1
(MIN.)*
TIME SIDE2
(MIN.)*
BEEF
Steak(3/4”-1”)
Mediumrare
5 5 145) (63) 5 - 7 4 - 4
Medium
5
5
160
(71)
6 -
8
5 -
7
Well
5
5
170
(77)
8 -
10
7 -
9
HAMBURGERS (3/4”-1”)
Medium
4
5
160
(71)
8 -
11
6 -
9
Well
4 5 170 (77) 10 - 3 8 - 10
Poultry
Breast(bone-in)
4 4 170 (77) 0 - 2 8 - 10
Thigh(very welldone)
4
3
180
(82)
28 -
30
13 -
15
PORK
PorkChops(1”)
5
5
160
(71)
7 -
9
5 -
7
Sausage -fresh
5
5
160
(71)
5 -
7
3 -
5
HamSlice (½”)
5
5
160
(71)
4 -
6
3 -
5
SEAFOOD
FishFilets, 1”
Buttered
4 4
Cook until
opaque & flakes
easily with fork
10 - 14 Do not turn
LAMB
Chops(1”)
MediumRare
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
BREAD
GarlicBread, 1” slices
4 5 2 - 2.30
GarlicBread, 1” slices
3
5
4 -
4
* 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.
FoodServiceTemperature GuidelinesfromFSIS (USDAfoodSafety & InspectionService)
140°F(60°C)
145°F(63°C)
Ham, precooked (to Reheat)
165°F(74°C)
170°F(77°C)
Stuffing (cooked alone or in bird)
Leftovers & Casseroles
Fresh beef, Veal, Lamb (medium rare)
160°F(71°C)
Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb)
Fresh beef, Veal, Lamb (medium)
Fresh Pork (medium)
Fresh Ham (raw)
Egg Dishes
Fresh beef, Veal, Lamb (well done)
Poultry breast
Fresh Pork (well done)
180°F(82°C)
Chicken and Turkey (Whole)
Poultry (thighs and wings)
Duck and Goose
165°F(74°C)
Ground Meat & Meat mixtures (Turkey, Chicken)
EN
17 - Broil Tips and Techniques