ENGLISH
Use & Care Manual
24
Broil Tips and Techniques
x Place rack in the required position needed before turning on the oven.
x Use Broil mode with the oven door closed.
x Preheat oven for 5 minutes before use.
x Use the 2-piece broil pan.
x Turn meats once halfway through the cooking time (see convection broil chart).
Broil Chart
FOOD AND
THICKNESS
RACK
POSITION
BROIL
SETTING
INTERNAL
TEMP. °F (°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (3/4"-1")
Medium rare 5 5 145 (63) 5-7 4-6
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) 10-13 8-10
Poultry
Breast (bone-in) 4 4 170 (77) 10-12 8-10
Thigh (very well done) 4 3 180 (82) 28-30 13-15
Pork
Pork Chops (1") 5 5
160 (71)
7-9 5-7
Sausage - fresh 5 5
160 (71)
5-7 3-5
Ham Slice (½") 5 5
160 (71)
4-6 3-5
Seafood
Fish Filets, 1" 4 4 10-14
Buttered
Cook until
opaque & flakes
easily with fork
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
Bread
Garlic Bread, 1" slices 4 5 2-2,30
Garlic Bread, 1" slices 3 5 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 .
Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
140°F(60°C) Ham, precooked ( to Reheat) Stuffing (cooked alone or in bird)
145°F(63°C) Fresh beef, Veal, Lamb (medium rare)
165°F
(74°C)
Leftovers & Casseroles
Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb) Fresh beef, Veal, Lamb (well done)
Fresh beef, Veal, Lamb (medium) Poultry breast
Fresh Pork (medium)
170°F
(77°C)
Fresh Pork (well done)
Fresh Ham (raw) Chicken and Turkey (Whole)
160°F(71°C)
Egg Dishes Poultry (thighs and wings)
165°F(74°C) Ground Meat & Meat mixtures (Turkey, Chicken)
180°F
(82°C)
Duck and Goose
Note : Eggs (alone, not used in a recipe) – cook until yolk & white are firm
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