GASLAND chef Pro Series - Convection Broil Chart

* 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 And Thickness
Beef
• Steak(³/"-1")
- Medium rare
- Medium
- Well
• Hamburgers(³/"-1")
- Medium
- Well
Poultry
• Breast(Bone-in)
• Thigh(Very well done)
Pork
• Pork chops(1")
• Sausage - fresh
• Ham slice( ¹/")
Seafood
• Fish filets, 1" - buttered
Lamb
• Chops(1")
- Medium rare
- Medium
- Well
Bread
• Garlic bread, 1" slices
• Garlic bread, 1" slices
Rack Position
5
5
5
4
4
4
4
5
5
5
4
5
5
5
4
3
Broil Setting
5
5
5
5
5
4
3
5
5
5
4
5
5
5
5
5
Internal Temp.°F(°C)
145(63)
160(71)
170(77)
160(71)
170(77)
170(77)
180(82)
160(71)
160(71)
160(71)
Cook until opaque &
flakes easily with fork
145(63)
160(71)
170(77)
Time Side 1(MIN.)*
5-7
6-8
8-10
8-11
10-13
10-12
28-30
7-9
5-7
4-6
10-14
5-7
6-8
7-9
2-2,30
4-6
Time Side 2(MIN.)*
4-6
5-7
7-9
6-9
8-10
8-10
13-15
5-7
3-5
3-5
Do not turn
4-6
4-6
5-7
Convection broil chart
30
www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418
support@gaslandchef.com
1 (844) 538-7890